This is a 2025 lote (batch) produced by distillery El Pandillo (NOM 1579) in Jesús María in the Jalisco Highlands. Like all of G4’s tequilas, it is made using Blue Weber agaves harvested from master distiller Felipe Camarena’s own estates, cooked in stone/brick horno ovens for 28 hours, sugar extraction with the “Felipestein” roller mill and “Igor” shredder, open-air stainless steel tank fermentation using family yeast, and 2x-distillation in copper pot stills. The reposado is a blend of tequilas aged 3-6 months in usually very used American White Oak ex-Tennessee whisky barrels from George Dickel and Jack Daniel’s, though the distillery recently added more freshly dumped whisky barrels to the mix. The reposado is bottled at 80 proof (40% ABV) proofing down with 50% natural spring water and 50% filtered rainwater.
An extremely light straw yellow, this reposado has medium-long viscosity in the glass and a medium creamy/oily/buttery mouthfeel. On the nose it is brightly fruity with orchard and fresh citrus fruits including grapefruit and Middle Eastern sweet lime, rich in cooked agave, cinnamon, and nutmeg followed by fruity caramel and vanilla, minerality, some florality, some grassy/vegetal notes, and a hint of white pepper.
On the palate, the reposado has beautifully punchy cooked agave and baking spices (cinnamon, cardamom, nutmeg, prominent cloves) with black pepper, robust orchard fruits (apples, pears) and the citrus fruits from the nose, oak, minerality, fruity caramel and vanilla, the grassy/vegetal notes, and anise bitterness that temper the robust sweetness on the finish which is 8-10 seconds long.
Though produced by the same master distiller and at the same distillery, G4 and Terralta are both very unique and very different, which will be the subject of a future post.
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