The G4 line of additive-free tequilas has been a “go-to” line for me for several years now. Now it’s time to bring them all out and taste them all side by side for my viewers. These will include:
$38 - Standard Blanco at 80 proof. It’s at the 8:25 mark.
$48 - High Proof Blanco at 108 proof. It’s at the 26:15 mark.
$48 - Reposado rested 6 months and bottled at 80 proof. It’s at the 10:55 mark.
$65 - Añejo rested 18 months and bottled at 80 proof. It’s at the 14:25 mark.
$100 - Extra Añejo rested over 3 years and bottled at 80 proof. It’s at the 18:53 mark.
$160 - 5 Year Extra Añejo rested over 5 years and bottled at 90 proof. It’s at the 22:26 mark.
For my patrons, they’ll get bonus footage review of the 1-time special release “55 Mesas” (55 Months)
$275 - “55 Mesas” Extra Añejo rested 4.58 years and bottled at 90 proof. It’s at the 30:02 mark of the www.patreon.com/liquorhound G4 video.
What makes G4 so special to me is the family’s rich history of tequila production, and Felipe Camarena’s modern approach to those old traditions. Felipe and his two son’s (Luis & Alan) are in full swing making G4 at their “El Pandillo” distillery (NOM 1579) located in Arandas, Jalisco. The name, “El Pandillo” translates to “The Gang” and was actually the name of Felipe’s grandfather’s favorite bull. Each highland tequila they produce is made from 7-year-old estate and organically grown blue agaves. Now they haven’t felt it necessary to attain the official “Organic” certification, but no chemicals are ever used. Once at the distillery, the agaves are cooked for 22 hours in stone ovens (aka Hornos) that Felipe modified so that the steam cooks the agaves evenly from top and bottom. It’s just one of the many modified creations that helped Felipe (a former civil engineer) get his nickname “The Mad Scientist.” Next, they’re taken to the shredder created from old semi-tractor and railroad car parts nicknamed “Igor” which shreds the agave fibers before going onto “Felipenstein” - a hybrid metal tahona that uses a repurposed (and you guessed it, “modified”) steam roller to crush the fibers while adding some water to extract the sweet juice (aka aguamiel). That aguamiel is separated from the fibers and is then open air fermented in stainless steel tanks with natural yeast for 5 days. Once fermented, it’s distilled twice in small copper pot stills and comes off at around 114 proof. Blancos are then cut to bottling strengths using 50/50 harvester rainwater and local spring water (the spring is only 200ish yards from the door), while the rest is filled into ex-bourbon barrels to begin the aging process. One other thing I’d like to mention is how ecologically and sustainability conscious Felipe is. From his responsible rainwater harvesting, non-use of chemicals on the agaves, composting his spent agave fibers, to his combating agave plant extinction from lack of biodiversity by planting citrus, cinnamon, guava, and fig trees to attract birds and bees to naturally pollenate his agave fields – instead of just replanting baby agaves from the same plants over and over that many do - he’s doing his part to ensure future generations can continue making high quality tequilas. Just remember that G4 isn’t the only great “additive-free” brand coming from this distillery. They also make Pasote, Volans, Terralta, and Don Vicente (you might also see the 1579 ArteNOM Blanco) and a brand-new line that’ll be hitting stores later this year called “Primo” (which means “cousin”) - that uses wood tank fermentations in lieu of the stainless tanks.
As always, I want to thank all of my viewers and send a special thank you to my Patreon supporters who’ve helped me keep my independence and allowed me to continue self-purchasing bottles for this channel. So, if you enjoy this content and would like to help us keep it going, please join us at www.patreon.com/LiquorHound. There you’ll get a 2-week head start on hunting all the bottles I review – before they launch on YouTube. You’ll also get lots of “Patron Only” bonus content at the end of my videos, every video add-free – including the large private review library (which has never been on YouTube), have the ability to message me directly with questions, and can be eligible for my giveaways.
As of February 2022, my current bottle count is over 2,600. I am a Certified Specialist of Spirits and have also been accredited by the Tequila Regulatory Council (CRT). I've been actively collecting for more than two decades and what started as a small basic home bar has transformed (with the help and understanding of my wonderful wife) into this collection and career. Speaking of my career, our new “Saints Alley Bourbons” have hit Total Wine shelves and they've been very popular! We just finished bottling Batch 3, and given my knowledge and high standards, you know I’m working hard with my team to keep giving you some amazing releases! Thanks for watching and remember to please drink responsibly. Cheers!
Информация по комментариям в разработке