Wild Common
WILD COMMON
Wild Common Tequila Blanco
While barrel aging Tequila adds market caché - and certainly cost - we find that the blanco is the product by which any producer should be judged. And this is one of the finest blancos we have ever tasted. Like the Mezcals we champion, one can tell this comes from a plant. It is clearly an agricultural product. And the slight bump in ABV adds an alluring textural element. This is a gorgeous Tequila.
+ Technical Details
VARIETIES: Blue Weber
MASTER DISTILLER: Salvador Rosales Trejo, "Chava"
VILLAGE: El Arenal, Los Valles Region, Jalisco
ROASTING: 72 Hours in Small, 12 Ton Brick Ovens
EXTRACTION: Traditional Stone Tahona and Roller Mill
FERMENTATION: Native Yeast with Agave Fibers
DISTILLATION: 2X in Small Pots, Copper and Stainless
BOTTLING: Non-Chill Filtered. 42% ABV
Wild Common Still Strength Tequila Blanco
This is new territory for us. We drink plenty of Mezcal at 50% ABV - but this is the first still strength Tequila we have ever tried. And it's a completely different animal. Focused and forward with the exceptional complexity we have come to expect from Wild Common bottlings - but with a rich mouthfeel, a solid kick and long finish. Andy commented to us before we tried it that it was a Tequila that demanded attention. He's right about that. It's delicious too.
+ Technical Details
VARIETIES: Blue Weber
MASTER DISTILLER: Salvador Rosales Trejo, "Chava"
VILLAGE: El Arenal, Los Valles Region, Jalisco
ROASTING: 72 Hours in Small, 12 Ton Brick Ovens
EXTRACTION: Traditional Stone Tahona and Roller Mill
FERMENTATION: Native Yeast with Agave Fibers
DISTILLATION: 2X in Small Pots, Copper and Stainless.
BOTTLING: No additions. Non-Chill Filtered. 50% ABV
Wild Common Tequila Reposado
Coming from a wine background, we are sensitive to the usage of oak. It's an underappreciated skill to use oak well. And we find Agave spirits are especially unforgiving in this realm. Which is why we were pleasantly surprised to find ourselves going back to this bottle again and again. The Agave still leads here, but the oak has added multiple dimensions of complexity - all without taking over. That is how to use oak well. It's undoubtably there, adding to the experience, but it never demands the spotlight. This is what a Reposado should taste like.
+ Technical Details
VARIETIES: Blue Weber
MASTER DISTILLER: Salvador Rosales Trejo, "Chava"
VILLAGE: El Arenal, Los Valles Region, Jalisco
ROASTING: 72 Hours in Small, 12 Ton Brick Ovens
EXTRACTION: Traditional Stone Tahona and Roller Mill
FERMENTATION: Native Yeast with Agave Fibers
DISTILLATION: 2X in Small Pots, Copper and Stainless
AGING: Ex-Bourbon Barrels
BOTTLING: Non-Chill Filtered. 42% ABV
Wild Common Ensamble Mezcal Artesanal
We knew from talking to Andy about the blanco Tequila that Mezcal would be a natural stopping off point for Wild Common. The Tequila is made more like the small batch, artisan Mezcals we have come to love. And so, here it is - the Mezcal from Wild Common. From the well known (among Mezcal drinkers), yet tiny town of San Luis del Rio. Mezcal has been a way of life here since long before any of us knew about the place. This bottling does right by that history. Clean, pure and complex. It walks a middle line - not too herbal, not too smokey, not too sweet - just bits of all the pieces that make Mezcal so delicious wrapped up together into something beautiful.
+ Technical Details
VARIETIES: Espadin and Tobala
MASTER MESCALERO: Joel Velasco
VILLAGE: San Luis del Rio, Oaxaca
ROASTING: Earthen Pit
EXTRACTION: Traditional Stone Tahona
FERMENTATION: Native Yeast with Agave Fibers in Pine Vats
DISTILLATION: 2X in Small Copper Pot Stills
AGING: None
BOTTLING: Non-Chill Filtered. 46% ABV