Review: Wild Common Tequila Blanco
Wild Common Tequila Blanco was founded by Andy Bardon, a National Geographic photographer and former mountain guide. Wild Common is crafted by Master Distiller Salvador Rosales Trejo, nick named ” Chava” at Tequila Cacahuin with 100% blue Weber agave cultivated in the Jalisco valley. The trimmed pinas are slow roasted for 72 hours in small 12 ton brick ovens. After cooling for 24 hours the agave is crushed in a traditional 2 ton stone tahona and roller mill. The extracted juice is naturally fermented with natural yeast from agave fibers. The spirit is distilled twice in small stainless and copper pot stills and non chill filtered with nothing added prior to bottling at 84 proof. The aroma leads with cooked agave, spice, peeled tangerine, vanilla, anise, steamed zucchini, and black pepper. Additional time brings out cinnamon and herbal notes. The sweet agave entry builds to a sugary cinnamon, orange citrus, and buttery agave peak. It fades with mint and apricot and finishes bittersweet with mineral, anise, lime peel, mandarin, saline, and black pepper. I liked everything about this tequila until the salty and bittersweet peppery finish.
NON: 1123
Region: Lowland
42% Alcohol
Score: 90
Award: Silver Medal