Wild Common Tequila is produced in the Jalisco Valley region by Master Distiller Salvador Rosales Trejo - aka “Chava” by friends and family. Complex in its profile, it highlights traditional production methods.
Save money and try them all! Buying this bundle gives you the opportunity to try the whole collection while spending less than if you were to buy them separately!
This Collection includes:
1 x Wild Common Ensamble Mezcal Artesanal
1 x Wild Common Blanco
1 x Wild Common Reposado
1 x Wild Common Still Strength
Wild Common Ensamble Mezcal Artesanal
Maestro Mezcalero: Joel Velasco.
Roasted: Earthern Pit.
Class: Joven
Extraction: Traditional Stone Tahona.
Fermentation: Natural, Open-air in Pine Vats.
Distillation: 2X in Small Stainless and Copper Pot Stills.
Distillery: Cascahuin (NOM 1123)
Alc. Vol: 46% (92º Proof).
Wild Common Blanco
Lot Number: 5-B
Aroma: Cooked Agave, Minerals, Flowers, with hints of herbs, black pepper, citrus, and fruits.
Taste: Cooked Agave, Fruits, Citrus, small hints of Cinnamon and mint.
Master Distiller: Salvador Rosales Trejo‚ “Chava”
Roasted: 72 hours in Small 12-16 Ton Brick Ovens.
Extraction: Traditional Stone Tahona & Roller Mill.
Fermentation: Natural, with Agave Fibers.
Distillation: 2X in Small Stainless and Copper Pot Stills.
Alc. Vol: 42% (84º Proof).
Wild Common Reposado
Lot Number: 4-R
Aroma: Cooked Agave, Minerals, Flowers, with hints of herbs, black pepper, citrus, and fruits.
Taste: Cooked Agave, Fruits, Citrus, small hints of Cinnamon and mint.
Aging: Ex-Bourbon Barrels
Master Distiller: Salvador Rosales Trejo‚ “Chava”
Roasted: 72 hours in Small 12-16 Ton Brick Ovens.
Extraction: Traditional Stone Tahona & Roller Mill.
Fermentation: Natural, with Agave Fibers.
Distillation: 2X in Small Stainless and Copper Pot Stills.
Alc. Vol: 43% (86º Proof).
Wild Common Blanco Still Strength
Lot Number: 2-S
Aroma: Orange blossom, Citrus, with hints of Cinnamon, Apple, and Cooked Agave.
Flavor: Strong cooked Agave with hints of Banana, White Pepper, Caramel, Melon, Flowers, and Fruit.
Master Distiller: Salvador Rosales Trejo‚ “Chava.”
Roasted: 72 hours in Small 12-16 Ton Brick Ovens.
Extraction: Traditional Stone Tahona and Roller Mill.
Fermentation: Natural, with Agave Fibers.
Distillation: 2X to Proof, in Small Stainless and Copper Pot Stills.
Distillery: Cascahuin (NOM 1123)
Alc. Vol: 50% (100º Proof).