Created by Felipe Camarena, G4 (four generations) is a tequila distilled at El Pandillo Distillery in Jesús María, Jalisco. The agaves are cooked in one of two stone ovens on site for 22 hours and crushed in a handmade metal tahona nicknamed "Felipestein".
It is distilled in copper stills for both distillations. The water used to create the tequila is a 50/50 mix of collected rainwater and spring water. Their blanco is unaged and bottled at 45% ABV.
While it's simple to compare the creation of most spirits to that of Scotch or Bourbon, we've always felt that Tequila is more like wine in that the emphasis is more on the fruit—in this case, the agave—and how it's cultivated, harvested, and eventually fermented.
For instance, the flavor of a Chardonnay fermented in stainless steel vs one aged in hardwood barrels can change significantly. The oak influence of the barrel can, in the early stages, mellow and round out some of those higher-toned qualities, in contrast to the neutrality of the steel, which allows the wine to showcase its freshness and acidity unfettered.