Intro: Built on agave, water, and patience
Some tequilas sell a bottle. G4 sells a point of view. Up in Jesús María, Jalisco, master distiller Felipe Camarena quietly turns ripe highland agaves into a clean, vivid tequila that tastes like where it’s from—sun, stone, rain, and time. It’s the kind of spirit that makes bartenders smile and home drinkers say, “Wait…that’s tequila?”
“G4 is the rare tequila that’s both deeply traditional and unapologetically curious—engineer-brain meets agave soul.”
The short origin story (and what “G4” means)
G4 is a family story. The “G4” stands for “Cuatro Generaciones”—four generations of Camarenas making tequila—with Felipe’s sons representing the fourth. The brand is produced at Destilería El Pandillo (NOM 1579) in the highlands and carries forward the family’s old-school methods with a few smart innovations.
How it’s made at El Pandillo
Felipe is a meticulous traditionalist who loves to tinker—always to serve flavor, never shortcuts. Here’s the high-level flow:
- Ovens (hornos): Mature Blue Weber agaves are slow-cooked in stone/brick ovens to unlock sweetness and aromatics.
- Crushing: Instead of a mule-pulled tahona, Felipe runs a custom mechanical version nicknamed “Frankenstein/Felipenstein,” which rolls like a steamroller over cooked agave—efficient, easy to sanitize, and gentle on flavor.
- Fermentation: Open-air fermentation takes place in stainless steel or wood, depending on the batch. (The Fermentada de Madera expression uses 100% wood vats with fibers.)
- Distillation: Double distillation on copper pot stills preserves roasted-agave character and texture.
- Proofing water: Signature G4 detail—a 50/50 blend of harvested rainwater and natural spring water is used, lending a subtle mineral lift and freshness.
That rain/spring water approach and the gentler crush are big reasons G4 tastes so clean, peppery, and agave-forward without harsh edges.
Why we carry G4
We like bottles that teach you something in the glass. With G4, you can literally taste process choices: the calm sweetness of horno cooking, the clarity from copper pots, the pristine profile from rain-and-spring proofing. It’s versatile for cocktails, honest enough to sip neat, and consistent across batches. When someone asks us for “a tequila that tastes like tequila,” this is an easy first pick.
What’s on our shelf (and how each drinks)
G4 Tequila Blanco
If you want to understand the house style, start here. Bright cooked agave greets you first—lime zest, white pepper, a hint of sweet earth—finishing crisp and clean. Unaged and transparent, Blanco shows the impact of Pandillo’s ovens, careful cuts, and that 50/50 water blend. Pour it neat to get the full picture, then try it in your Margarita to see how it stays present without shouting. (Made at El Pandillo, NOM 1579; rain/spring water 50/50.)
G4 Fermentada de Madera (Blanco)
Same DNA as the classic Blanco, but fermented entirely in wood vats with fibers. That switch introduces a creamier mid-palate and a slightly deeper cooked-agave tone—think warm tortilla and citrus oils—with a longer finish. Many releases have been bottled at 45% ABV (90 proof), which adds a touch of structure without getting hot. It’s a fascinating A/B next to the stainless-fermented Blanco.
G4 Tequila Reposado
Rested roughly six months in used bourbon barrels, Reposado adds vanilla, light toffee, and gentle baking spice over that bright agave core. It’s elegant—never heavy—with a plush texture that slides into a warm, peppery finish. Some batches have seen very old George Dickel Tennessee whiskey barrels, which lend a soft, honeyed glide. If you like sipping tequila but don’t want oak to take over, this is your lane.
G4 Tequila Añejo
Aged about 18 months (often in ex-bourbon), the Añejo reads like a night-mode version of G4: caramel and toasted oak glide alongside roasted agave, dried citrus peel, and a little cocoa. The finish is long, polite, and quietly complex—the kind of pour that ends up replacing dessert.
Flavor through the lens of water & crush
Two choices make G4 unmistakable:
- 50/50 rainwater + spring water: harvested rain softens and lifts; spring keeps the profile mineral and precise. Together they proof the spirit without dulling it.
- Mechanical tahona (“Frankenstein/Felipenstein”): a low-RPM, heavy roller that breaks down fibers while avoiding over-shearing. Translation: big agave flavor, clean texture, easy sanitation, and efficiency that serves quality.
Quick FAQs
What does “G4” stand for?
“Cuatro Generaciones”—four generations of the Camarena family; Felipe’s sons represent the fourth.
Where is G4 made?
At Destilería El Pandillo (NOM 1579) in Jesús María, Los Altos de Jalisco.
What’s special about the Fermentada de Madera Blanco?
It’s fermented 100% in wood with fibers and is often bottled at 45% ABV—rounder mouthfeel and a deeper cooked-agave note than the classic Blanco.
How long is the Reposado aged?
About six months in used bourbon barrels; some batches note very old George Dickel casks.
And the Añejo?
Typically 18 months (ex-bourbon), bringing caramel and toasted oak while keeping agave center stage.
One easy cocktail: Highland Tommy’s
This riff keeps the agave up front and lets G4’s texture do the talking.
You’ll need
- 2 oz G4 Tequila Blanco
- 1 oz fresh lime juice
- ½ oz agave syrup (1:1 agave nectar to hot water, cooled)
- Pinch of flaky salt (optional)
- Lime wedge
Build it
- Shake blanco, lime, and agave syrup hard with ice.
- Strain over fresh ice in a rocks glass.
- Sprinkle a tiny pinch of flaky salt on top (optional) and garnish with lime.
Why it works
G4’s bright pepper, citrus, and gentle minerality cut cleanly through lime and agave. The result is plush but not sweet, crisp but not thin—pure highland character.
Final thoughts
G4 is for people who love seeing craft choices show up in the glass. From horno sweetness to copper clarity, from rain-and-spring proofing to that clever mechanical tahona, it’s all there. If you want the pure snapshot, start with Blanco. If you love texture and detail, try Fermentada de Madera. Want a little oak without losing the agave? Reposado. Ready for nightcap mode? Añejo.
Swing by the shop—we’ll help you pick the right bottle for your bar and your palate. Then come back and tell us what you tasted; that’s our favorite part of the job.
