Bottle: LOTE 650, 210325, 1A Appearance: Golden chartreuse Nose: Cooked agave, vanilla, caramel, dried fruit, raisin, fig, oak, cream soda, baking spice, cinnamon, brown sugar, butter, minerality, black pepper, citrus, orange peel, sawdust, leather, and dry earth…quite surprised at how forward the agave is Palate: Oak, molasses, cinnamon, clove, whiskey, vanilla, toffee, dried fruit, fig, leather, tobacco, barrel spice, honey, roasted nuts, almond, cocao, white pepper, maple, cedar, and cooked agave…really leans into the barrel influence here Finish: Cinnamon, molasses, tobacco, cooked agave, and clove…slightly bitter with a long finish and an oily mouthfeel Overall: It’s really hard to describe just how well balanced this is. There’s so much going on at the same time, but nothing feels overly intense or out of proportion. The high proof is hardly noticeable, making this dangerously easy to drink. Make sure you let it rest, though….the full experience requires some breathing/aeration.

Well balanced anejo coming out of 1123 with great aromas and flavors that are not barrel heavy. Cooked agave is present with great complexity of barrel notes that follow the agave. Nose: cooked agave, cinnamon, vanilla, oak, black pepper, caramel, minerals, butterscotch, baking spice, and barrel spice. Palate: the nose follows through to the palate with the barrel spice picking up in the finish. A nice long finish of barrel spice that lingers with a great mouth fill. A fantastic anejo that comes at 94 proof!

Took a while for this to open up, nose is cinnamon, cooked agave, caramel and light barrel spice. Palate- agave, cinnamon, black pepper, barrel notes Finish - nice heat, sweat cooked agave, black pepper.

Nice barrel palate and finish

Nose: This opens with deep, rounded aromas, cooked agave wrapped in warm oak. There’s a soft hit of baking spices - clove, maybe a touch of nutmeg, and a dry peppery note. A hint of burnt sugar lingers in the background. Palate & Mouthfeel: The mouthfeel is right in the middle, it’s smooth & silky but not heavy. Cooked agave shows up first, still present despite the aging, followed by toasty oak and a confident kick of black pepper. Then comes a creamy, caramelized sweetness - crème brûlée comes to mind, with just enough richness to round things out without weighing it down. Finish: The finish, like the mouthfeel, is silky. With a warming spice and a gentle sweetness that trails off slowly. There’s no harshness - just a clean, lasting impression that invites another sip. Final Thoughts: This Añejo nails the balance between sweet, spicy, and oaky. It’s layered without being showy, and every element feels like it belongs. A straight up delicious pour.

Wild Common Anejo Lote 1: 23 barrels, buff trace, 14 months, barreled at cask strength @ 48% (angles share brought it to 47.4), #4 Char Sweet Orchard fruit like baked apple but also has some orange notes, cinnamon & honey with some sweet barrel notes. Caramel, vanilla, brown sugar. Great balance, a good punch of cooked agave. 47.4 ABV Horno cooked at NOM 1123 Deep well water This is a combination of Tahona and roller mill, S/S Fermentation with fibers and cement fermentation without fibers s/s and copper distillation. Absolutely delicious. Lote 2 will be Weller’s!!!!

Aged 1123 expressions are some of my favorites and this one is no different! Exceptional expression from Wild Common, proof is awesome on this and the mouthfeel and texture is phenomenal!

The nose is so pleasant. You get earthy valley agave with dry minerals and then caramel and baking spices from the barrel. It’s a great combo of valley agave and bourbon barrels. The flavors pop thanks to the higher proof. The baked agave is dense and earthy. There’s a nice dark peppery spice that comes from the American oak bourbon barrels and valley agaves. The agave sweetness punches through but the barrel notes kick in too. There is an excellent balance of agave, barrel and proof. This is an excellent Añejo!

Barrel #1 anejo- 91, barrel #2- 90. Both amazing, like all Wild Common

Lote 1 April 2025 14 months in buffalo trace barrels, 4 char Nose is fantastic - barrel spices, caramel, vanilla, brown sugar, cinnamon, agave, bananas, and if u leave it sitting long enough, you can get some of that anise and mint that's present in their blanco Palate is similar to the nose, with mild whiskey and oak. Finish is warm with barrel spice and mildly dry, whiskey finish Overall, this is a well-balanced, excellent anejo

Lot 1

Lot 2.

Aroma: a lot of barrel- feel like I’m standing in a barrel room Flavor: a lot of barrel notes, toffee, dried fruit, stone fruit: cherry, some orange blossom-hints of leather - a little spice from the higher ABV but drinks really nicely. Finish: Wow! The longest finish- all the flavors linger on the palate- a lot of viscosity. Definitely a special sipper

This is legitimately spectacular! Tons of honey, burnt caramel, cacao/chocolate notes but the agave flavor still shines. The 47% abv provides that 1123 DNA that I love. Certainly in the conversation of best anejos I’ve tried. Very well done, Andy, Chava and team!

Thick, rich, and wonderfully complex. Raw honey, cacao, barrel spice, and cooked agave all masterfully synced in harmony. This is some of the finest tequila on earth.

Lovely aromas of agave, minerals, cinnamon, cooked apples, caramel, and oak. The higher ABV delivers a pleasant flavor punch leading with barrel spice, followed by sweet and fruity notes, finishing with a warm tingle that begs another sip. Bottling at 47% ABV was a magical decision.

A fantastic anejo from the folks at Cascahuin & Andy Bardon. First things first, I want to applaud the team for making the decision to allow this anejo to be released at an impressive 47% ABV. This anejo could have easily been watered down to a lesser ABV for one reason or another, but not here. The result is an intense, complex, dense, and viscous sipping experience. On the nose, a burst of cinnamon, caramel, cooked apple, stone fruit, and honey. Hints of a minerality here, and there is a definite intensity that the higher ABV is giving to this anejo. The palate of this anejo is a basket of fruits, with cinnamon sticks, butterscotch, berries, caramel again, vanilla, red clay, cherry and cooked down agave. The finish is my favorite part of this anejo. It just keeps going and going, with more of the fruits coming out towards the back palate. The viscosity of this juice is thick, and latched onto my palate for quite some time. Wild Common Anejo is a triumphant new entry into the aged tequila market, and I hope other brands take notice.

Lote 1 The process for making Wild Common begins with choosing and harvesting Mature Agave from the Valley Region. Once harvested, the Agave is prepared by being split and having the cogollos removed. From there, Agave is slow roasted for 72 hours in Cascahuin’s Stone/Brick Ovens. Once cooled, the Agave is macerated by a combination of Roller Mills and Tahona, with Deep Well Water being added. Fermentation is done with a combination of Stainless Steel Tanks and Cement Tanks with Natural Wild Yeast and Agave Fibers being used. Once fermented the Mosto is twice distilled in both Stainless Steel Pot Stills and Copper Pot Stills before being placed in Used American Oak Bourbon Barrels. The Tequila is rested for 1 year before being bottled at 47% ABV or 94 Proof. Aroma: Sweet Agave is still the dominant smell taken in. It definitely has a very nice accompaniment! A rich warm Cinnamon mixes with a Candied Citrus note. The Minerality is also on full display. Vanilla, Oak, and Caramel are very present and offer a very nice balance of the Three. A Honeysuckle Floral note offers a nice finesse to this bold elixir. A combination of Apple and Pear give off a sweet Fruity touch. After 10-15 of aeration a hint of Mint is followed by a smidge of Chewing Tobacco along with the slightest touches of Barrel Spice and Whiskey. Taste: Once acclimated to the Proof, Agave and Spicy Cinnamon feel like they'd been shot from a cannon! Flavors of Ripe Peach and Plum are also at the beginning. As this evolves on the tongue, the influences from the barrel become more prominent. The balance of Vanilla, Oak, and Caramel is so harmonious! But in true Cascahuin form the Earthy and Minerality come out along with greener touches of Herbals like Mint, Sage, and a lighter Anise flavor like Taragon. A bit more spice in Black Pepper pokes itself out towards the conclusion along with the Barrel and Whiskey notes. Finish: The Agave runs long at the finish along with Spicy Cinnamon and Black Pepper. The Oak does hang around with the Whisky influence. Wild Common is definitely up there as one of the best Añejos I have had this year! I'll definitely be grabbing more!!! AMM-90 Salud!!!ruly what it's about for Wild Common. The process for making Wild Common begins with choosing and harvesting Mature Agave from the Valley Region. Once harvested, the Agave is prepared by being split and having the cogollos removed. From there, Agave is slow roasted for 72 hours in Cascahuin’s Stone/Brick Ovens. Once cooled, the Agave is macerated by a combination of Roller Mills and Tahona, with Deep Well Water being added. Fermentation is done with a combination of Stainless Steel Tanks and Cement Tanks with Natural Wild Yeast and Agave Fibers being used. Once fermented the Mosto is twice distilled in both Stainless Steel Pot Stills and Copper Pot Stills before being placed in Used American Oak Bourbon Barrels. The Tequila is rested for 1 year before being bottled at 47% ABV or 94 Proof. Aroma: Sweet Agave is still the dominant smell taken in. It definitely has a very nice accompaniment! A rich warm Cinnamon mixes with a Candied Citrus note. The Minerality is also on full display. Vanilla, Oak, and Caramel are very present and offer a very nice balance of the Three. A Honeysuckle Floral note offers a nice finesse to this bold elixir. A combination of Apple and Pear give off a sweet Fruity touch. After 10-15 of aeration a hint of Mint is followed by a smidge of Chewing Tobacco along with the slightest touches of Barrel Spice and Whiskey. Taste: Once acclimated to the Proof, Agave and Spicy Cinnamon feel like they'd been shot from a cannon! Flavors of Ripe Peach and Plum are also at the beginning. As this evolves on the tongue, the influences from the barrel become more prominent. The balance of Vanilla, Oak, and Caramel is so harmonious! But in true Cascahuin form the Earthy and Minerality come out along with greener touches of Herbals like Mint, Sage, and a lighter Anise flavor like Taragon. A bit more spice in Black Pepper pokes itself out towards the conclusion along with the Barrel and Whiskey notes. Finish: The Agave runs long at the finish along with Spicy Cinnamon and Black Pepper. The Oak does hang around with the Whisky influence. Wild Common is definitely up there as one of the best Añejos I have had this year! I'll definitely be grabbing more!!! AMM-90 Salud!!!

Lote 1a == 89 Lote 2a == 90

Batch 1a = 89 Batch 2a = 89

Bought in Nashville for $95 so value score is great for high proof Anejo. Has typical earthy, quality Cascahuin taste with black pepper notes. Excellent pour.

Aroma: (23) Agave, oak, caramel, vanilla, & cinnamon Taste: (26) Agave, oak, caramel, with hints of cinnamon and vanilla. Very balanced. Finish: (23) A lingering taste of oak, caramel, & vanilla Overall: (89) Wild Common only puts out quality tequila. This is a top 5 Anejo. Still get agave, oak with hints of caramel & vanilla. Sip tequila $99 value (6)

Nose: cooked agave, caramel, butterscotch, vanilla, honey, oak, barrel spice, cinnamon, black pepper, minerals, citrus, vegetal, dark chocolate, tobacco slight bourbon influence Palate: cooked agave, butterscotch, vanilla, oak, barrel spice, cinnamon, black pepper, minerals, vegetal, Creamy mouthfeel, long finish

Lot 1 aged in Buffalo trace—rich cooked agave with caramel, oak, spice and a silky finish. Delicious sipper.

nose: citrus with carmel a smidgen of tobacco taste: cooked agave, a little heat, quite a bit of pepper finish: definitely has heat, very peppery...all in all very peppery on the finish.