This New Limited-Edition Tequila Was Aged for 6 Years in Tennessee Whiskey Barrels. This extra añejo got some help from George Dickel.
The saying goes that opposites attract, but sometimes likeminded things are also drawn together. Such is the case with the new limited-edition extra anejo tequila from G4, which was aged in barrels that once held George Dickel Tennessee whiskey.
"For a long time George Dickel was that other Tennessee whiskey that isn’t Jack Daniel’s, but in recent years head distiller and GM Nicole Austin has elevated the brand to new heights with the release of Dickel Bourbon, various bottled-in-bond expressions, and some new rye whiskeys. The connection here is that this new G4 6-Year Extra Añejo was fully matured in Dickel whiskey barrels at El Pandillo, as is all aged G4 tequila. According to a representative for the brand, maturation takes place underneath the distillery in a cool, damp climate with little air flow, which is basically the opposite of a rickhouse in Kentucky. The rep told Robb Report that Camarena is partial to older, lightly charred Dickel barrels. This is because, along with the maturation environment, the result is a less profound effect on the tequila as it ages, and even after six years the palate is not dominated by oak." - ROBB REPORT
G4 Tequila recently released a limited edition, ultra-premium new bottle: the Reserva Especial. Only 1,000 bottles are available across the U.S. of the 6-Year Extra Añejo. Master Distiller, Felipe Camarena’s signature is emblazoned on the Bazilian Parotta wood boxes that encase each bottle.
Felipe is a fourth-generation master distiller and is commonly known as the “Mad Scientist of tequila.”
Perhaps the scientific process that sets him most apart from others in the industry is the setup of the brick ovens in his distillery, El Pandillo. Apart from the setup of the ovens in other distilleries, which are typically only fitted with one steamer, El Pandillo’s brick ovens are fitted with two steamers–one on the top and one on the bottom. Felipe believes that positioning two steamers in this way cooks the agave more evenly.
Another interesting feature of El Pandillo is that 95% of it is powered only by solar panels. Felipe practices sustainability in other ways, too, such as collecting rainwater year-round, which he later uses to make tequila.
But Felipe’s creativity and innovation don’t stop here. Here comes the Mad Scientist part.
Felipe also built the famous “Felipestein.” This machine is otherwise known as a mechanical tahona, which Felipe constructed out of miscellaneous tractor parts and a 1HP engine. When those are put all together, the “Felipestein” uses the 1HP engine to slowly move the tahona back and forth. This process crushes the shredded agave hearts into somewhat of a mash.
Felipe started with only ONE tequila, but he has come so far since then. In fact, there are now six active brands at his distillery. The only difference in all of the brands coming from El Pandillo is the water source that is used to bring the tequila down to proof. Remember that rainwater Felipe collects? It comes into play for G4 Tequila, which is a 50-50 mix between rainwater and spring water.
Even though Felipe is fourth-generation, there are still firsts for him. Most recently, Felipe released the G4 Blanco Madera, and it is the first time he fermented his tequila in wooden barrels. One of Felipe’s trademarks is that he uses extremely old barrels when aging his products, and he doesn’t rechar the barrels.
PRODUCTION DETAILS
NOM: 1579, El Pandillo, Jesus Maria, Jalisco.
AGAVE TYPE: Tequilana Weber
AGAVE REGION: Jalisco (Los Altos)
REGION: Jalisco (Los Altos Southern)
COOKING: Stone/Brick Ovens
EXTRACTION: Tahona
WATER SOURCE: Natural spring water, Rain water
FERMENTATION: Stainless steel tanks, 100% agave, Open-air fermentation, Fermentation without fibers
DISTILLATION: 2x distilled
STILL: Copper Pot
AGING: American White Oak barrels, Whisky barrels, Used barrels
OTHER: No additives
About G4:
G4 Tequila is the pinnacle of Felipe Camarena’s mastery of tequila. Distilled with 50% harvested rainwater and 50% natural spring water, G4 has an aroma and taste that brings forward pure agave and a harmony with nature that isn’t found in any other tequila. Aficionados have been longing for it in the US, with more than a few making a pilgrimage to El Pandillo for a taste and to see the master at work. The Wait is Over.