Wild Common Blanco Tequila

Wild Common was founded by Andy Bardon, a National Geographic photographer and former mountain guide, who partnered with Master Distiller Salvador Rosales Trejo — known to friends as "Chava" — at the respected Cascahuin Distillery in El Arenal, Jalisco. The agave grows in the region's red volcanic soil, gets slow-roasted for 72 hours in small brick ovens, then crushed the traditional way with a stone tahona and roller mill, naturally fermented with wild yeast from the agave fibers themselves, and double-distilled in small stills using deep well water. It's 100% Blue Weber agave, verified additive-free, non-chill filtered, with nothing added before bottling at 84 proof (42% ABV). The recognition speaks for itself: Tastings.com scored it 94 points, and it was ranked the #1 blanco tequila in Taste Tequila's prestigious blind tasting event. Expect an oily, complex nose of pine, cactus, fresh agave, white flowers, and pineapple skin, moving into a vibrant, fruity palate of honey, black pepper, papaya, banana, and lemongrass with a touch of sea salt, finishing with a tingling, medium-length warmth. Community tasters consistently praise this as one of the cleanest, most expressive blancos available, though batches ("lotes") do vary slightly bottle to bottle.

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