G4 Tequila Blanco (No Box/Torn Label)

Product Information

This limited Chicago release has me screaming dulce de leche! That and marzipan notes on the finish. Yet it holds on (heavily) to agave on the forefront,” Bailon says. “Being cask strength allows for these flavors to come out on a bigger platform. Where the Gran Dovejo Añejo retains a lot of these nuances as well, the cask strength just fires off at first sip.” A sustainable operation allows Camarena to save money on operation costs, and put those savings toward the production of a heavenly tasting tequila unlike any other that I've ever had before. Based on my experience, spirits have an indefinite shelf life if stored at room temperature and away from sunlight.

G4 Blanco is carb-free but should be consumed in moderation onketobecause it is alcoholic. Alcohol percentage? Finally, we should consider Villa Lobos Blanco which is also a legit Tequila crafted by Camarena. G4 Blanco: Tequila Price Here, I’m not just sharing opinions; I’m weaving tales from the rich tapestry of my experiences over these three decades. I highly recommend that you record the day and time you taste this,” Quiñonez insists. “This is yet another masterpiece from destilería La Tequileña, where only the finest most mature agaves are able to make the cut. Their use of fractional aging, combined with the different styles of barrels used for maturation, such as French Limousin oak, American white oak, and wine casks deliver an exceptional liquid with an even more exceptional finish. Notes of cooked agave, dried fruit, spice and caramel offer a sensational añejo style for any agave connoisseur.”What an incredible treat to have gotten my hands on this beauty,” says Quiñonez. “San Bartolo is produced in the gorgeous village of Yautepec by award-winning mezcalero Valentín Martínez López, who was recently recognized by the CRM (Consejo Regulador del Mezcal) for his historic 50-year contribution to the production of mezcal! So much harmony and balance: a fine blend of floral, citrus, and tropical fruit notes such as pineapple and mango—with light pepper and smoke flavors that deliver a refined and elevated liquid. This made me smile from ear to ear. A wonderfully refined representation of the category.” Frankenstein! Frankenstein! Frankenstein! That is the name of the mechanical tahona Felipe Camarena uses to crush his agave. So unique in its process, the flavors I derive from this expression are on par. Lemongrass and fresh cut sweet grass—with hints of clay. This is a fun expression that sets itself apart.” Añejo tequila must be aged in oak casks with a maximum capacity of 600 litres for at least one year, or between one and three years. Meanwhile Extra Añejo must be aged at least three years in oak barrels. G4 Blanco stands out as an additive-free Tequila, free from coloring, sweeteners, and other chemicals.

Cascahuin Tahona Blanco is a true display of harmony, ancestry, and balance,” Quiñonez says. “There are powerful notes of cooked agave, herbal, sweet fruit, and mineral essence. It’s my favorite tequila among the ‘tahona-style’ tequilas for its purity and elegance.” Master distiller Felipe Camarena has created such a refined, elegantly crafted, rich sipping style añejo,” says Quiñonez. “It’s incredibly expressive on the nose with hints of cooked pear, apple, vanilla, cinnamon, and clove spice. It’s a stunning representation of flavor, complexity, and harmony—with elegant hints of oak, honey cooked fruit, and spice on the palate. Certainly one of my favorite añejos on the market.” While the Tequila industry allows additives within certain limits, G4 takes a principled stance against these practices.

Tequila & Tradition

During the 15-minute drive from Arandas to his distillery, Camarena manages to smoke three cigarettes in between taking big gulps of his oversized coffee and elaborating on his obsession with tequilas and agave. (To say that he's an intense person would be an understatement.) He tells me that out of the thousand visitors he's had this year, only a handful were Mexican nationals. He also claims that, thanks to narco culture, most Mexicans now prefer Scottish whiskies like Buchanan's over tequila. In the El Pandillo distillery, where G4 Tequila is produced, each step of the production process is keenly overseen to ensure the superior quality of the final product. The high-altitude and iron-rich soil of Jalisco is known to be the ideal environment for growing the sweet and robust blue agave plants, which are the heart and soul of tequila. The blue agave, once harvested, is cooked within specially designed ovens that ensure an even cook, crucial for the consistent flavour profile that G4 is acclaimed for.

From left: Derrumbes Zacatecas Tequilana Weber mezcal joven, Cascahuín tahona blanco, Fuenteseca ... [+] extra añejo, Don Fulano blanco, Clase Azul reposado, El Tequileño Reposado Rare, San Bartolo mezcal joven, Fortaleza Still Strength, Corralejo añejo, El Tesoro reposado, Tequila Ocho Las Aguillas plata Photo Illustration: Kristin Tablang Grassy nose, with nice earth and mineral notes. Some pineapple and a hint of lactic. Big ripe agave notes. Warm spices and caramelized agave embrace one another.

de madera blanco

As our tour-cum-crash course in sustainable tequila comes to an end, Camarena offers me a taste and places a plastic cup under the still to catch a thin, crystal-clear stream of freshly made tequila. At that point, the spirit is what many would consider firewater, since it is at its absolute highest proof (114 proof) and hasn't been watered down for bottling.

G4 Tequila doesn’t just stop at ensuring each bottle is a remarkable experience for the consumer, but it also stands as a testament to the family’s deep-rooted understanding and respectful relationship with the tequila-making process. El Pandillo is often heralded as a distillery where tradition and innovation coalesce beautifully. Their production methodology, while retaining the fundamental essence of traditional tequila-making processes, introduces novel techniques that enhance the quality and character of the tequila. G4 is naturally sweet and smooth as it goes down nicely with literally no burn or a bad bite. How to drink G4 Blanco? On the nose, cooked agave, but also something vegetal. Lots of noticeable citrus, like orange peel and lemon peel. Something like pine. Honestly I almost want to say Pine Sol, but not in a bad way, if that makes sense. Definitely some spices, something between cinnamon and clove.Finish: Ultra smooth, one of the cleanest finishes of any reposado I’ve tried. I feel like you can almost taste the smooth minerality of the rain water El Pandillo is famed for using. It takes at least seven years for an agave plant to reach full maturity—and only then can the ... [+] jimadors harvest the plant for tequila production. Karla Alindahao Rebecca Quiñonez's curated list is a tribute to the legacy, art, and craft of the unsung heroes in ... [+] the industry: the agaveros, los jimadores, tequileros, and mezcaleros. Getty