Wild Common Tequila Blanco

Wild Common Tequila Blanco 750mL is an additive-free, higher-proof blanco built from a blend of tahona-milled and roller-milled distillate — the kind of production detail usually found on bottles costing twice as much. Anyone who has moved past mixto tequila and wants to taste what the agave itself actually does should start here.

Process & Profile

Bottled at 42% ABV (84 proof), above the 40% industry floor, it comes from Salvador "Chava" Rosales at NOM 1123 — the Cascahuín distillery in El Arenal, Jalisco, the town known as the gateway to tequila country. Agave is roasted for 72 hours in small brick ovens, crushed both by stone tahona and roller mill, fermented naturally with the fibers intact, and twice distilled in small copper and stainless pot stills. The brand itself is a cross-border collaboration: the Rosales family at Cascahuín and Andy Bardon, a National Geographic photographer based in Jackson Hole, Wyoming. Their motto, "Nothing Added, Nothing Lost," is backed by additive-free verification from Tequila Matchmaker.

On the nose, cooked agave arrives with wildflower honey, baked bread, fresh apricot, mandarin peel and a dusting of peppercorn.

On the palate, the spirit turns mineral and savory — sweet lime, green herbs, bright white pepper and stone fruit over a round, weighty body.

The finish keeps evolving, moving between salinity and citrus and lasting far longer than the proof would suggest.

The blanco is the reference point for the entire Wild Common line: the reposado is this same distillate rested in ex-bourbon barrels, so tasting them side by side shows exactly what the wood contributes and what was there to begin with. The valley terroir of El Arenal is what gives it the mineral, peppery backbone that highland tequilas usually trade away for fruit.

Serve neat in a copita to read the minerality, or build a margarita with fresh lime — the white pepper and citrus need no help from triple sec. It also cuts cleanly through ceviche or fresh oysters.

Frequently Asked Questions

What is this tequila?
An additive-free blanco from Cascahuín (NOM 1123) in El Arenal, Jalisco, made from a blend of tahona-milled and roller-milled distillate.

What are the specs?
42% ABV (84 proof), 750mL, 100% Blue Weber agave, unaged, distilled at NOM 1123.

What does it taste like?
Cooked agave, wildflower honey, apricot and peppercorn on the nose; mineral, savory herbs, sweet lime and white pepper on the palate, with a long saline-citrus finish.

How should you enjoy it?
Neat in a copita, or in a two-ingredient margarita with fresh lime.

Why is this release notable?
It is bottled above standard strength and verified additive-free, with tahona milling at a price point where that is almost never offered.