Wild Common Tequila Añejo

Wild Common Tequila Añejo 750mL is the brand's first aged expression — a cask-strength, additive-free añejo rested in ex-Buffalo Trace bourbon barrels and bottled at 47% ABV. It is built for the whiskey drinker who wants barrel character without losing the agave underneath. Process & Profile Distilled at Cascahuín (NOM 1123) in El Arenal, Jalisco, a family distillery with traditions dating to 1904 and still run by Don Salvador Rosales Torres alongside his sons Salvador — "Chava" — and Benjamin. Wild Common was founded by National Geographic photographer Andy Bardon after he met the Rosales family on a shoot in Jalisco; the two sides agreed to build the cleanest tequila they could and put the distillery's name on the front of the story rather than hide it. The agave is roasted 72 hours in small 12–16 ton brick ovens, milled through a combination of traditional stone tahona and roller mill, fermented naturally with agave fibers left in, then double-distilled in small copper and stainless pot stills. Aging runs 12 months or more in used American white oak bourbon barrels — the first batch spent 14 months in ex-Buffalo Trace casks and totaled just 23 barrels. Bottled at cask strength, 47% ABV / 94 proof, and Verified Additive Free. On the nose, sweet orchard fruit leads: baked apple, cinnamon bark, raw honey, fresh tarragon, and slow-roasted agave underneath the barrel spice. On the palate, nutmeg, candied ginger, clove, brown sugar, golden raisin, and dates, with caramel and vanilla arriving from the wood and a faint maple edge. The finish is long and thick-textured — cinnamon and molasses trailing off as the cooking spices linger. Most craft añejos get proofed down to 40%. This one didn't, and that decision is what separates it from the rest of the Wild Common line: the blanco and reposado are built around clean agave expression, while the añejo trades some of that transparency for barrel weight and keeps the ABV high enough to carry both. The Tequila Report scored it 90 and called it a first-ever añejo that checks all the boxes. Batches are small and numbered, so bottle-to-bottle variation is part of the deal. Serve neat in a copita or Glencairn at room temperature — a large cube dulls it. It holds up next to grilled ribeye or a plate of aged Manchego with dark honey. Frequently Asked Questions What is this tequila? An additive-free, cask-strength añejo from Wild Common, distilled at Cascahuín in El Arenal, Jalisco. What are the specs? 100% Blue Weber agave, NOM 1123, aged 12+ months in used American white oak bourbon barrels, 47% ABV / 94 proof, 750mL. What does it taste like? Baked apple, honey, and cinnamon on the nose; nutmeg, ginger, brown sugar, and dried fruit on the palate; a long finish of cinnamon and molasses with real weight. How should you enjoy it? Neat in a copita at room temperature, with a splash of water if you want the honey notes to open. Why is this release notable? It's Wild Common's first añejo, bottled at cask strength rather than proofed down, from batches of roughly two dozen barrels.