This Wild Common reposado tequila is made in the town of El Arenal at the Cascahuin distillery. It employs both tahona and roller mill extraction, is fermented naturally with agave fibers, then rested for six months in used bourbon barrels.
This tequila immediately leans in, layered and bursting with warm baking spices, toffee, and soft vanilla. These aromas jump right from the glass before the first sip.
On the palate, I get warm vanilla followed by light baking spices and gentle oak, with intense flavors of cooked agave. Although it’s 86 proof, nothing feels overpowering; it’s just really well integrated and balanced, with agave staying prominent while the barrel adds softness and depth.
The finish is long and viscous, with stone fruit showing up on the back end. The texture lingers nicely, and those fruit notes slowly fade with subtle sweetness.
Overall, this is a beautifully balanced reposado, approachable, refined, and expressive. Easy to sip, but still interesting enough to sit with. One of those bottles that reminds you how good thoughtful production and restraint can taste.
NOM | 1123 |
|---|---|
Agave | Tequila Valley |
Cooking | Stone / Brick ovens |
Extraction | Tahona, Roller mill |
Water | Deep well water |
Fermentation | Open-air stainless steel and cement tanks, fermented with and without agave fibers |
Still | Copper pot stills |
Age | Used bourbon barrels for six months |
ABV | 43% |
