Wild Common Tequila Añejo 750ml

Wild Common was founded by Andy Bardon, a National Geographic photographer, and this Añejo marked the brand's very first entry into aged tequila — a genuinely ambitious debut, crafted at the venerable Cascahuín distillery (NOM 1123) in El Arenal, Jalisco, a facility founded in 1904 and now run by the Rosales family across generations. Master Distiller Salvador "Chava" Rosales Trejo, working alongside his father Salvador Rosales Torres and brother Benjamin, oversees a genuinely old-school production process — Bourbon Banter's own reviewer, who toured the distillery firsthand, described it as "OLD old school," recalling "our guide pulled out a diagram of its process that was hand-sketched on an 8 x 11 piece of paper. No video. No fancy equipment with computerized monitors. Just a drawing," and pointing out barrels that were, at the time of the visit, "in their third decade of use."

The agave is roasted for a full 72 hours in traditional brick ovens, then extracted using a genuinely rare combination of both stone tahona and roller mill — a technique employed, per one retailer's own research, by less than 1% of tequila producers. Fermentation happens naturally, with agave fibers left in the mix, before double distillation in a combination of stainless steel and copper pot stills. The finished spirit ages 12 to 14 months in ex-bourbon barrels, including genuine Buffalo Trace barrels for the first batch, bottled at cask strength for real, undiluted intensity.

Bourbon Banter's independent review found "black pepper, baking spice and pleasurable tannin" from the barrel, with "lemon, caramel and roasted agave" forming "a single wave that lays down rich flavor from front to back and throughout the mouth," concluding it's "a masterwork done by a true master distiller" and "nothing simple about this tequila at all." Agave Matchmaker's detailed tasting found the nose "sweet from the start with an almost coconut-like note, followed by vanilla and brown sugar," with cinnamon and "a noticeable whiskey/barrel aroma," the palate "thick and rich" with "excellent viscosity, coating the tongue and clinging to the glass," describing "a basket of fruits, with cinnamon sticks, butterscotch, berries, caramel again, vanilla, red clay, cherry and cooked down agave," calling the finish their "favorite part," concluding it's "a triumphant new entry into the aged tequila market." Curiada's tasting adds "butterscotch, dried fruit, and baking spices" with "a pleasant peppery kick" and "dark chocolate and roasted coffee beans" emerging as it opens. This is genuinely serious, meticulously crafted tequila — real depth from one of Jalisco's most respected, traditional distilleries.

Origins & Craftsmanship

Wild Common Tequila Añejo is produced by Wild Common, founded by National Geographic photographer Andy Bardon, at the Cascahuín distillery (NOM 1123) in El Arenal, Jalisco, Mexico — a facility founded in 1904, now run under Master Distiller Salvador Rosales Torres and his sons Salvador "Chava" and Benjamin. Made from 100% Blue Weber agave grown in Jalisco's lowland valley, the piñas are roasted 72 hours in traditional brick ovens, then extracted using both stone tahona and roller mill, a combination used by fewer than 1% of tequila producers.

The mash ferments naturally with agave fibers present, then undergoes double distillation in a combination of stainless steel and copper pot stills. The finished spirit ages 12 to 14 months in ex-bourbon barrels (including genuine Buffalo Trace barrels for the first batch), bottled at cask strength. Additive-free. Bottled at 47% ABV / 94 proof, 750ml.

Critics Reviews

No formal numerical critic score from a major spirits publication is confirmed for this product at this time.

Bourbon Banter (extended independent review, distillery visit account):
"I've visited this distillery, and trust me, it's OLD old school. On a tour there, our guide pulled out a diagram of its process that was hand-sketched on an 8 x 11 piece of paper. No video. No fancy equipment with computerized monitors. Just a drawing. When I was there in 2023, our tour guide pointed out at least one barrel that was in its third decade of use! Where the barrel's influence is more prominent is in notes of black pepper, baking spice and pleasurable tannin. Lemon, caramel and roasted agave form a single wave that lays down rich flavor from front to back and throughout the mouth. At 94 proof, it tingles enticingly and refreshingly, much like a breath freshener. There's nothing simple about this tequila at all; it's a masterwork done by a true master distiller."

Agave Matchmaker (extended independent review):
"Nose: Sweet from the start with an almost coconut-like note, followed by vanilla and brown sugar. Cinnamon comes through along with a noticeable whiskey/barrel aroma. The barrel influence is definitely present, but rather than taking over, it adds another layer to the sweetness and spice. Taste & Texture: Thick and rich in the mouth with excellent viscosity, coating the tongue and clinging to the glass. The palate of this añejo is a basket of fruits, with cinnamon sticks, butterscotch, berries, caramel again, vanilla, red clay, cherry and cooked down agave. The finish is my favorite part of this añejo. It just keeps going and going, with more of the fruits coming out towards the back palate. Wild Common Añejo is a triumphant new entry into the aged tequila market, and I hope other brands take notice."

Curiada (extended tasting note, Lot 1A):
"Nose: Bright agave sweetness mingles with vanilla and oak. Subtle hints of cinnamon, fresh herbs, and a touch of citrus zest add complexity. Palate: Smooth and rich with cooked agave at the forefront. Flavors of butterscotch, dried fruit, and baking spices unfold. A pleasant peppery kick balances the sweetness. Notes of dark chocolate and roasted coffee beans emerge as it opens up."

Wild Common (official tasting notes):
"Nose: Delicate florals, raw honey, fresh tarragon, and subtle cinnamon. Palate: Cooked agave, golden raisins, warm spices, candied ginger, and luscious dates."

Tasting Profile

Nose
Raw honey and delicate florals lead, joined by fresh tarragon and subtle cinnamon, alongside warm vanilla, caramel, and toasted oak.

Palate
Cooked agave and golden raisin carry the entry, developing warm spices, candied ginger, and dates, alongside butterscotch, berries, cherry, and roasted coffee, balanced by pleasurable tannin and black pepper.

Finish
Long and evolving, closing with lingering dried fruit, dark chocolate, and warm baking spice — genuinely rich, thick viscosity throughout.

Quick Overview

Food Pairings

• Grilled ribeye steak or smoked pork ribs
• Dark chocolate desserts
• Aged cheeses (gouda, manchego)
• Mole sauce or caramelized onion dishes

Serving Note

Best enjoyed neat or with a single large ice cube to fully appreciate its complex, evolving character.