Nose: Starts with fresh and vegetable aromas, like freshly cut grass, green apple, a hint of crushed mineral. Alive and bright with a light peppery lift. Palate: Cooked agave at its core, with earthy, fibrous and slightly sweet. The barrel influence comes through with confidence. Oak, warming vanilla, and that bourbon spice… but like a baking spice. Finish: The wood lingers, drying slightly. Hints of citrus come out here, almost like a lime zest. Overall: A well balanced Reposado that reminds me slightly of an Añejo. The agave wasn’t buried by the barrel, it still comes out beautifully. Good balance between raw and rested.

A: Sweet Cooked Agave, Petrichor, Minerality, Grass, Citrus, Black Pepper, Jalapeño, Melon, and Happiness T: Sweet Cooked Agave, Black Pepper, Anise, Grass, Cutrus, Jalapeño, Melon, Grass, Wet Cement, Heaven! F: Strong continuation of these same notes and flavors!!!

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!!!

Actually Lot 5. Wonderful aroma! Very typical Cascahuin. The flavor is really good with the burst of agave sweetness followed by black pepper and some good tequila heat.

Lote 322