About Wild Common
Wild Common takes one of our favorite approaches to the growth and evolution of Tequila. Rather than sacrifice flavor or quality for yield, Wild Common digs deep into heritage, traditions, and standards, and translates them to their consumers, which like Bardon himself, are active and ambitious, and don’t have time to be slowed down by a bad Tequila hangover.
The first expressions from Wild Common are two Lots of blanco Tequilas, made with 100% valley agaves - Lot 2 coming from a higher elevation field located on a hillside and Lot 1 coming from the valley floor - that are then slowly cooked in traditional stone-clay ovens. After cooking for 72 hours, the agaves for both lots take a divergent journey. Half of the agaves are traditionally processed with a stone tahona, fermented in cement tanks with fibers, and distilled first with a stainless tank and copper coil, then rectified in a small copper pot still. The other half are milled through a roller mill, fermented in stainless tanks without fibers, and undergo the same distillation process. Then the two distillates are blended together and diluted to 42% ABV with minimal filtration to create a characterful Tequila that represents what the blue weber agave has potential to be when used in traditional production techniques.
At the helm of the Cascahuin distillery is Master Distiller Don Salvador Rosales Torres, along with sons Salvador - or better known as “Chava” to the Tequila and Guadalajara community - and Benjamin. Their commitment to sustainability, tradition, and transparency has earned them a place in the hearts of agave connoisseurs as well as new consumers.
Together, with this commitment from the Rosales family, and life philosophy of Bardon, comes the Wild Common slogan - “Nothing added, nothing lost.”
