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The Lost Explorer Mezcal Salmiana
The Lost Explorer Mezcal is made by maestro mezcalero Fortino Ramos Floreán at his palenque in San Pablo Huixtepec in the Valles Centrales of Oaxaca, NOM-O404X, a site he set up in 1998 where his daughter Xitlali is being trained to take over. The Salmiana is the rarest of the brand's three expressions: Agave salmiana, a broad-leafed wild maguey grown an average of 12 years before harvest, so low in sugar that it takes around 32 kilograms of agave per liter, three times what Espadín needs. The piñas are roasted in a mix of brick ovens and volcanic-rock earthen pits, milled, fermented with wild yeast and spring water in open oak vats for five to eight days, then double distilled in small direct-fired copper alembic stills. It is cut to 42% ABV (84 proof) with spring water and hand-bottled in a pebble-shaped recycled-glass bottle sealed with beeswax-dipped cork. Difford's Guide found aromas of wet clay, air after rain, green bell pepper and chili, a palate of green pepper, light chili spice, herbal complexity and zesty citrus, and a spicy, mineral finish. The brand plants three wild agaves for every one harvested.
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