About G4 Tequila Extra Añejo
The story of G4 Tequila started in 1937 when the Camarena family first started making tequila. The Jalisco Highlands in Mexico are the tequila capital of the world and the name Camarena counts among the most illustrious in the spirit's rich history. After working with his brother Carlos for years, the fourth-generation tequilero (G4) Felipe Camarena decided to open his own distillery in 2011 and the Destilería El Pandillo was born. Named after his grandfather's favorite bull, the distillery proudly displays the old tahona stone from the family distillery that burnt down during the Mexican Revolution — before it even became operational.
G4 takes pride in taking things slow and respecting the land and tradition. They grow their own agaves without using any chemicals, and they are never harvested before fully ripening. They are cooked in traditional stone ovens for 22 hours, after which the remains are converted into fertilizer. Copper-pot stills are used for the first and second fermentation and many details in the production process ensure power efficiency. They have also strived to use solar and wind power, as well as harvesting rainwater.
While the Extra Añejo might look comparatively light, it is due to a complete lack of any coloring additives — it has spent a minimum of 3 years in ex-bourbon American oak barrels. All the maturation takes place in-house, often giving the spirits twice the amount of aging necessary for a particular category. This gives the end product an exceptional smoothness and complexity. It's extra-smooth, agave-forward, with a pleasantly soft oakiness and vanilla note. As all their tequila, the Extra Añejo is made from 50% spring water and 50% harvested rainwater and bottled at 80 proof.
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Although tequila has developed a bad reputation, there's more to the spirit than just shots on a Saturday night.
This traditional Mexican drink origins in the state of Jalisco when according to a local legend, lightning struck an agave cactus before the Nahua tribe drank its warm nectar. Behold, tequila.
Legally, tequila has to be made of 51% of Blue agave around the Jalisco region in Mexico. There are different types of tequila according to age - from the youngest representatives, blanco, reposado, and añejo, to the oldest extra añejo.
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