Wild Common Still Strength Blanco

Sale price$74.99 Regular price$84.99
50% ABV• 750mL

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Bottled at still strength and verified additive free, Wild Common Still Strength Blanco Tequila is a raw, unfiltered window into the craft of master distiller Salvador "Chava" Rosales. This is agave spirits at their most honest.


Produced at NOM 1123 in El Arenal, Jalisco, this blanco is a thoughtful blend of distillates from both traditional tahona milling and roller mill production, capturing the full spectrum of what blue agave can express at 100 proof.


  • Nose: Roasted agave, sweet overripe stone fruits, unleavened bread, and a warm hint of cinnamon
  • Palate: Smooth and warming with the natural sweetness of cooked agave up front, giving way to baked apples, bright citrus, and white pepper
  • Finish: Long and evolving, opening with a gentle spicy heat before settling into subtle fruit and floral notes

The bold agave-forward character of Wild Common Still Strength Blanco makes it an exceptional base for a classic Paloma or a simple Tommy's Margarita, where its complexity can truly shine without being masked.


Best enjoyed neat or on a single large ice cube to let the still strength expression open up gradually. Made from 100% blue agave in El Arenal, Jalisco, and certified additive free by Tequila Matchmaker.

Tasting Notes

Aroma: Roasted agave, sweet overripe stone fruits, unleavened bread, cinnamon

Palate: Warm smooth mouthfeel leading with the sweetness of cooked agave, baked apples, citrus, and white pepper

Finish: Long lasting, evolving from spicy alcoholic heat to subtler fruit and floral notes

DOUBLE GOLD

GOLD 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.
LOCATION

El Arenal, Jalisco

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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