Wild Common was founded by Andy Bardon, a National Geographic photographer and former mountain guide, who partnered with Master Distiller Salvador Rosales Trejo — known to friends as "Chava" — at the respected Cascahuin Distillery (NOM 1123) in El Arenal, Jalisco. The agave grows in the region's red volcanic soil, gets slow-roasted for 72 hours in small brick ovens, then crushed the traditional way with a stone tahona and roller mill, naturally fermented with wild yeast from the agave fibers themselves, and distilled twice using deep well water — all 100% Blue Weber agave, verified additive-free, true to the brand's "Nothing Added, Nothing Lost" philosophy. The lineup has earned real recognition across the board: the standard Blanco scored 94 points from Tastings.com and ranked #1 in Taste Tequila's blind tasting, while the Reposado took the same #1 spot in its own category. Beyond the standard Blanco and Reposado, the range includes a Still Strength Blanco bottled at 100 proof straight off the still, and a 12-month Añejo at 94 proof — genuinely well-loved across the whole collection by independent reviewers and community tasters alike.

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