Crafted by Felipe Camarena, G4 (four generations) is distilled at El Pandillo Distillery in Jalisco, Mexico. The agave is crushed using a handmade metal tahona nicknamed Felipestein and cooked for 22 hours in stone ovens. Distilled twice in copper stills, it is made with a 50/50 mix of rainwater and spring water.
At first blush, G4 feels like it’s going to be a one-note experience (based on the aggressive nose), but its palate reveals something far more nuanced and insightful.