Tequila · 50.0% ABV
Wild Common Tequila Blanco — Still Strength
Price
$$$$
Availability
Nationwide
Order size
1+ cases
12 bottles per case
The same 100% Blue Weber agave blanco recipe as Wild Common's standard Tequila Blanco, roasted 72 hours in small brick ovens, stone tahona extraction, natural fermentation, double pot-still distillation, but bottled at still strength (100 proof) instead of being cut down, for more intense aroma, texture, and flavor.
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The same 100% Blue Weber agave blanco recipe as Wild Common's standard Tequila Blanco, roasted 72 hours in small brick ovens, stone tahona extraction, natural fermentation, double pot-still distillation, but bottled at still strength (100 proof) instead of being cut down, for more intense aroma, texture, and flavor.
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The Brand
Wild Common
El Arenal
Wild Common began when founder Andy Bardon, a National Geographic photographer and former Exum mountain guide, met the Rosales family while shooting photos in Jalisco, Mexico. The Rosales family's distilling traditions date back to 1904 at El Cascahuin, the family-run distillery they still run today. Andy and the Rosales family teamed up to create the cleanest expression of tequila they could, built on three pillars: Tradition, Community, and The Land. Wild Common's own label carries both a 'WY' and 'MX' mark, a nod to the founder's Wyoming roots and the tequila's Jalisco home.
View brand profile →The Founder's Note
Andy Bardon is a National Geographic photographer, former Exum Mountain Guide, and athlete who says he understands that what we put into our bodies, and out into the world, matters. That philosophy shaped Wild Common's partnership with the Rosales family: 100% additive-free tequila, recycled glass bottles made near the distillery, real biodegradable wood bottle tops, and a pledge to donate a starter agave plant to the community for every plant harvested.
How It's Made
Every expression starts from 100% Blue Weber agave grown in the Jalisco Valley, roasted 72 hours in small 12-16 ton brick ovens, extracted with a traditional stone tahona and roller mill, naturally fermented with the agave fibers still in, then double distilled in small stainless steel and copper pot stills at El Cascahuin, master distiller Salvador "Chava" Rosales' family distillery (established 1904).
Tasting Notes
Clean, bold agave flavor with bright citrus, cinnamon, and anise, a velvety mouthfeel, and a long, warm, complex finish.
