G4 Reposado Tequila

G4 Tequila is made in Jalisco, Mexico. It's known for its unique taste and quality. The Camarena family, tequila makers for four generations, make it. The 'G4' represents these four generations. Felipe J. Camarena Curiel combines tradition with modern methods in making tequila.

G4 Tequila is made in the El Pandillo distillery. Each step of making it is carefully watched. The high-altitude and iron-rich soil in Jalisco is perfect for growing blue agave. This is key to tequila. The agave is cooked evenly in special ovens. This gives G4 its consistent flavour.

The Blanco has a pure agave flavour. It's clean and crisp. The Reposado, Añejo, and Extra Añejo are more complex. Ageing adds oak, vanilla, and caramel flavours. But they all keep the agave taste.

The brand shows the Camarena family's skill and respect for tequila making. El Pandillo distillery blends tradition and new methods. These methods improve the tequila's quality and character.

Felipe J. Camarena Curiel is a master distiller and innovator. He uses his engineering skills to improve tequila making. Under him, G4 Tequila respects tradition but also looks to the future. This approach makes G4 stand out. It's loved by experts and casual drinkers.

In short, G4 Tequila offers quality from the Blanco to the Extra Añejo. Each sip brings the taste of Jalisco's soil and the skill of the makers.

Production Details

Cooking: Stone/brick ovens.

Crushing: Tahona.

Fermentation: 100% agave, (without agave fibres), fermented in open air stainless steel tanks.

Still Type: Double distilled in copper pot stills.

Ageing: At least 6 months in a combination of French oak, American whisky barrels and used casks.

Water Source: Natural spring water and rain water.

Other: Additive free.

Tasting Notes

Aged for at least 6 months in American Oak bourbon barrels, the “rested” tequila – G4 Reposado builds on the character of the blanco, but adds to the aroma hints of peach and liquorice, with a small hints of grapefruit and lighter pepper in the tasting.