Wild Common Reposado

Sale price$64.99 Regular price$74.99
43% ABV• 750mL

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A reposado tequila that bridges two worlds, Wild Common Reposado from El Arenal, Jalisco is crafted for agave connoisseurs and bourbon lovers in equal measure, rested in used bourbon barrels to coax out layers of natural sweetness without ever losing its agave soul.


Master Distiller Salvador "Chava" Rosales produces this 100% additive-free reposado at NOM 1123 using a distinctive blend of tahona-milled and roller-milled distillates, a dual-process approach that delivers both rustic texture and refined clarity. Sourced from the highlands-adjacent terroir of El Arenal in the Jalisco lowlands, Wild Common Reposado is verified additive-free by Tequila Matchmaker and bottled at a higher-than-standard proof that amplifies every note on the palate.


  • Nose: Strong cooked agave, buttered toast, and warm honey
  • Palate: Rich cooked agave with subtle nuttiness, a chewy caramel mouthfeel, tangerine brightness, warm stone fruit jam, and a pop of cinnamon stick spice
  • Finish: Lasting, full-bodied, and sweet

Wild Common Reposado shines in a tequila Old Fashioned, where its bourbon-barrel sweetness and spice play beautifully with a touch of agave syrup and bitters. It also elevates a classic Paloma, with its stone fruit and citrus notes complementing fresh grapefruit perfectly.


Best enjoyed neat or on a single large ice cube to let the complexity unfold. Made from 100% blue agave in El Arenal, Jalisco.

Tasting Notes

Aroma: Strong cooked agave, buttered toast, honey

Palate: Cooked agave, slight nutty notes with a chewy mouthfeel reminiscent of freshly made caramels, tangerine, warm stone fruit jam and a pop of cinnamon stick spice

Finish: Lasting, full bodied and sweet

DOUBLE GOLD

SILVER MEDAL

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Location: El Arenal, Jalisco
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Master Distiller: Salvador Rosales Trejo
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NOM: 1123
Wild Common is made at Destilería Cascahuín in El Arenal, Jalisco, a Rosales family distillery with roots back to 1904. Master distiller Salvador Rosales Trejo, known as Chava, roasts valley agave for 72 hours in small brick ovens, then crushes it with a stone tahona and a roller mill. It ferments naturally, partly with the agave fibers, and is distilled twice in small stainless and copper pot stills. Founder Andy Bardon, a National Geographic photographer and former Exum mountain guide, met the Rosales family while shooting in Jalisco, and together they set out to make the cleanest tequila they could.
Map of Jalisco, Mexico, with El Arenal marked
LOCATION

El Arenal, Jalisco

Map of Jalisco, Mexico, with El Arenal marked

El Arenal sits at about 1,450 meters in the Tequila valley west of Guadalajara and is known as the gateway to agave country. Its name comes from the sandy ground of the first settlement, and it belonged to Amatitán until it became its own municipality in 1923. Most of the land is flat or gently rolling farmland on volcanic rock, planted with blue agave and corn. Tequila making is the main industry, and the town lies within the Agave Landscape that UNESCO named a World Heritage Site in 2006.

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