{"product_id":"wild-common-anejo-750ml","title":"Wild Common Anejo 750ML","description":"\u003cp\u003e\u003cstrong\u003eWild Common Anejo Tequila 750ML\u003c\/strong\u003e is a tahona-crushed 100% blue Weber agave añejo tequila from Jalisco, Mexico, bottled at 40% ABV (80 proof). This small-batch expression stands out for its commitment to traditional lowlands production — from estate-grown agave to open-air fermentation with native yeast — resulting in a deeply expressive, terroir-driven añejo.\u003c\/p\u003e\r\n\u003cp\u003e\u003cstrong\u003eQuick Facts:\u003c\/strong\u003e ABV: 40%  |  Origin: El Valle (Lowlands), Jalisco, Mexico  |  Añejo  |  Wild Common Tequila\u003c\/p\u003e\r\n\u003cp\u003e\u003cstrong\u003e\u003cu\u003eProduction \u0026amp; Heritage\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\r\n\u003cp\u003eWild Common was founded by Tod Masonis with a singular focus on terroir-driven tequila produced through traditional methods. The agave is slow-cooked in traditional brick hornos, then crushed using a tahona — a volcanic stone wheel that extracts a distinctly mineral-rich, full-bodied juice compared to modern roller mills. Fermentation takes place in open-air wooden vats using native wild yeast, and the spirit is double-distilled in copper pot stills before aging in American oak barrels. This combination of lowlands agave, tahona extraction, and unhurried barrel maturation gives the Añejo a layered complexity that more industrially produced tequilas rarely achieve.\u003c\/p\u003e\r\n\u003cp\u003e\u003cstrong\u003e\u003cu\u003eTasting Notes\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\r\n\u003cp\u003e\u003cstrong\u003eAroma:\u003c\/strong\u003e Slow-roasted agave leads, followed by butterscotch, toasted oak, and a subtle undercurrent of wet clay and dried herbs. The tahona influence shows as a distinctive earthy minerality beneath the sweeter barrel notes.\u003c\/p\u003e\r\n\u003cp\u003e\u003cstrong\u003eTaste:\u003c\/strong\u003e The entry is rich with cooked agave and dark caramel, quickly layering into baking spice and roasted walnut at the mid-palate. Honeyed citrus peel and a savory, almost olive-like quality emerge as the spirit opens up, reflecting the lowlands terroir and wild-yeast fermentation character.\u003c\/p\u003e\r\n\u003cp\u003e\u003cstrong\u003eFinish:\u003c\/strong\u003e Medium-long and warming, with lingering notes of cinnamon, toasted vanilla, and a clean mineral backbone. The finish dries gracefully, leaving roasted agave and faint black pepper behind.\u003c\/p\u003e\r\n\u003cp\u003e\u003cstrong\u003e\u003cu\u003eHow to Drink Wild Common Añejo\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\r\n\u003cp\u003eBest enjoyed neat or with a single large ice cube to let the tahona-driven minerality unfold at its own pace. A few drops of filtered water can also reveal additional herbal nuances hidden beneath the barrel influence.\u003c\/p\u003e\r\n\u003cul\u003e\r\n\u003cli\u003e\n\u003cstrong\u003eOaxaca Old Fashioned:\u003c\/strong\u003e The earthy minerality and caramel sweetness provide ideal structure alongside mezcal and mole bitters.\u003c\/li\u003e\r\n\u003cli\u003e\n\u003cstrong\u003eAñejo Manhattan:\u003c\/strong\u003e Substituting whiskey with this añejo adds a roasted agave dimension that pairs beautifully with sweet vermouth and Angostura.\u003c\/li\u003e\r\n\u003cli\u003e\n\u003cstrong\u003eTequila Sour:\u003c\/strong\u003e The rich body and baking spice character hold up well against fresh citrus and egg white foam.\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cp\u003e\u003cstrong\u003e\u003cu\u003eBest For\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\r\n\u003cul\u003e\r\n\u003cli\u003eSipping neat after dinner as a contemplative pour\u003c\/li\u003e\r\n\u003cli\u003eGifting to tequila enthusiasts who value traditional production methods\u003c\/li\u003e\r\n\u003cli\u003eSide-by-side tastings comparing tahona-crushed versus roller-mill tequilas\u003c\/li\u003e\r\n\u003cli\u003eAnchoring a premium agave spirits collection alongside blanco and reposado expressions\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cp\u003e\u003cstrong\u003e\u003cu\u003eFrequently Asked Questions\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\r\n\u003cp\u003e\u003cstrong\u003eWhat does Wild Common Añejo taste like?\u003c\/strong\u003e It leads with rich roasted agave and dark caramel, layered with baking spice, toasted walnut, and a distinctive earthy minerality from its tahona-crushed production process.\u003c\/p\u003e\r\n\u003cp\u003e\u003cstrong\u003eHow does Wild Common Añejo compare to Fortaleza Añejo?\u003c\/strong\u003e Both are traditionally made, tahona-crushed añejos, but Wild Common emphasizes wild-yeast fermentation and estate-grown lowlands agave, which tends to produce a slightly more mineral and herbal profile compared to Fortaleza's nuttier, deeper oak character.\u003c\/p\u003e\r\n\u003cp\u003e\u003cstrong\u003eIs Wild Common Añejo good for sipping neat?\u003c\/strong\u003e It is an ideal sipping tequila — the tahona extraction and copper pot distillation yield a rich, full-bodied spirit with enough complexity and texture to reward slow, undistracted drinking.\u003c\/p\u003e\r\n\u003cp\u003e\u003cstrong\u003eWhere is Wild Common Añejo made?\u003c\/strong\u003e Wild Common Añejo is produced in the El Valle (Lowlands) region of Jalisco, Mexico, where the lower elevation and mineral-rich red soil contribute to agave with more herbaceous, citrus-forward character.\u003c\/p\u003e\r\n\u003cp\u003e\u003cstrong\u003eWhat foods pair well with Wild Common Añejo?\u003c\/strong\u003e Grilled carne asada benefits from the spirit's smoky caramel quality; dark chocolate with sea salt mirrors its bittersweet oak notes; aged Manchego cheese echoes its nutty undertones; mole negro complements the earthy minerality; and churros with cajeta align with the butterscotch and cinnamon on the finish.\u003c\/p\u003e\r\n\u003cp\u003e\u003cstrong\u003eWhat sizes does Wild Common Añejo come in?\u003c\/strong\u003e Wild Common Añejo is available in the standard 750ml bottle size.\u003c\/p\u003e\r\n\u003cp\u003e\u003cstrong\u003eIs Wild Common Añejo worth the price?\u003c\/strong\u003e Wild Common positions as a premium añejo, and its price reflects labor-intensive methods — tahona crushing, wild-yeast fermentation, and copper pot distillation — that most mass-produced brands skip entirely, delivering genuine craft value in the upper tier of the category.\u003c\/p\u003e\r\n\u003cp\u003e\u003cstrong\u003e\u003cu\u003eWhy Wild Common Añejo?\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\r\n\u003cp\u003eIn a crowded añejo market increasingly dominated by diffuser-produced, additive-laden tequilas, Wild Common stands as an uncompromising statement of traditional craft. The full tahona production chain — from stone-crushed agave through wild-yeast fermentation to copper pot distillation — preserves a depth of agave flavor and mineral texture that modern shortcuts simply cannot replicate. The lowlands terroir adds another dimension, contributing herbaceous brightness and citrus character that balance the barrel's sweetness. For drinkers seeking an añejo that tastes like agave first and oak second, Wild Common delivers a genuinely distinctive expression of place and process.\u003c\/p\u003e","brand":"Wild Common","offers":[{"title":"Default Title","offer_id":50856481489065,"sku":"42662","price":99.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0680\/1024\/6313\/files\/wild-common-wild-common-anejo-750ml-bottle.webp?v=1791941259","url":"https:\/\/theliquorbarn.com\/products\/wild-common-anejo-750ml","provider":"The Liquor Barn","version":"1.0","type":"link"}