Скачать или смотреть G4 Tequila Distillery Deep Dive: Tahona Tradition, Wooden Fermentation | Mexico Tour

Journey with MixItUpWithMendi to El Pandillo, Jalisco—home of G4 Tequila—for a hands-on, step-by-step look at one of Mexico’s most revered traditional tequila distilleries. Discover why G4 stands apart with its commitment to mature agave, authentic tahona milling (“Felipestein”), wooden fermentation methods, and small-batch copper distillation. Explore and taste the full Blanco, Reposado, and Añejo range with in-depth notes on each expression.

🇲🇽 What Makes G4 Tequila Unique?
Location & Terroir: Nestled in the Highlands (Los Altos) of Jalisco at El Pandillo, G4 harnesses volcanic red soils and the region’s cool climate for richer, more complex agave.

Agave Selection: Only fully mature blue agaves, slow-cooked for over 28 hours in traditional brick and stone ovens to maximize flavor and sweetness.

Tahona Milling (“Felipestein”): Felipe Camarena’s legendary, hand-built tahona—a slow, gentle crush from a recycled 20,000 lb steamroller—preserves agave character, sweetness, and minerality.

🍶 The Traditional Production Process—Step by Step
Cook: Slow steam in brick ovens for 28 hours, then cool naturally to retain rich caramelized agave notes.

Crush: “Felipestein” tahona gently presses cooked agave, maximizing juice and flavor without harsh shredding.

Ferment: Juice and fibers go into open-air fermentation, most in stainless tanks, but select high-proof releases (“de madera”) use pine wood tanks for extra complexity—wild yeasts from the air give layered aromas that shift by season.

Distill: Double distillation in small copper pot stills for a round, refined profile.

Proofing: Uniquely blends rain, spring, and deep well water, imparting mineral depth and soft, clean finish.

🥃 Guided Tasting—Blanco, Reposado & Añejo
G4 Blanco:

40% ABV, blend of spring and rainwater; candied fruit, agave sweetness, grassy freshness, hints of gentle smoke and vegetal minerality.

Supple, clean, earthy with a subtle pepper & ginger finish.

G4 Reposado:

6 months in ex-George Dickel whisky barrels. Caramel, vanilla, toffee, soft cooked agave; pears, apples; creamy mouthfeel, mild smoke & grass, toasted oak.

Super approachable, rounded, creamy.

G4 Añejo:

18 months barrel-age; chocolate, caramel, dried fruits, soft sweet spice, vanilla custard, ripe apple–a concentrated, dessert-like profile.

Rich, floral spice, balanced earthiness—top pick for sipping complexity.

Special Release: Wood-fermented Blanco “de Madera” at 45% ABV—deep, pine-driven aromatics and wild yeast funk.

🗺️ Tour Highlights
Agave harvest in the field: How to choose, assess, and jima agave for flavor.

“Felipestein”: Hand-built with heart, restored industrial parts—traditional tahona reimagined.

Wooden fermentation tanks: Pine wood, wild yeast, and seasonal magic.

Tasting room: Multiple expressions, proofed with mineral-rich water blends—compare flavor shifts side-by-side.