Lost Explorer Wild Salmiana

Like its Espadín stablemate, this is mezcal rather than tequila — and it's the wilder of the two. Salmiana (agave salmiana, known locally as maguey verde) is a huge, high-altitude wild agave that takes around twelve years to mature, historically prized for pulque long before anyone distilled it. The Lost Explorer's version is made in Oaxaca by maestro mezcalero Fortino Ramos, who has spent four decades at the still.

The process is properly traditional: the twelve-year piñas are roasted in earthen conical ovens lined with volcanic rock over local wood, then ground, macerated and open-fermented in oak with spring water and wild yeasts. It's double-distilled in small copper batches and bottled unaged as a joven at 42%.

What comes out is bright and unusual. The nose is green and fresh — sweet agave, grapefruit, a lick of green chilli. The palate follows with tart citrus, dried garden herbs like thyme and sage, a peppery spice and a mineral undertow, the smoke here kept light and clean. The finish is long, herbaceous and gently warming. It's a more angular, characterful dram than the Espadín, and one for drinkers who already know they like agave and want something off the beaten track.

Bring it out for the curious end of the evening, when the conversation has turned to what's actually in the glass.

How to Serve

Neat and room-temperature in a copita or small clay cup, sipped slowly. A slice of orange alongside plays nicely off the citrus and herbs.

Where to Drink It

Black Rock in Shoreditch for adventurous spirit drinkers. Tayēr + Elementary for a serious agave list. Swift in Soho for the mezcal range.

Food Pairings

Try it with grilled green vegetables and lime, or a fresh tomatillo salsa with warm tortillas.