Clean and crisp reposado where the agave still shines and you can swear that Felipe’s rainwater comes through. This is what traditional tequila should taste like. 86 rating. G4 Tequila, crafted in the highlands of Jalisco, Mexico, is celebrated for its unique flavour profile and distinguished quality, underlining the mastery of the Camarena family, who have been tequila makers for four generations. The 'G4' symbolises these four generations, and currently, it's Felipe J. Camarena Curiel who has been ensuring the rich tradition melds with modern methodology in the tequila production.

A sustainable operation allows Camarena to save money on operation costs, and put those savings toward the production of a heavenly tasting tequila unlike any other that I've ever had before.

Frankenstein! Frankenstein! Frankenstein! That is the name of the mechanical tahona Felipe Camarena uses to crush his agave. So unique in its process, the flavors I derive from this expression are on par. Lemongrass and fresh cut sweet grass—with hints of clay. This is a fun expression that sets itself apart.” As the tour concludes, we casually sip on more of his tequila— blanco, reposado, añejo, and extra añejo—like it's water. He then brings out a few other premium tequila bottles that I have sworn by since I could legally drink, tequilas that I—and many bartenders that I know—thought tasted as clean, and as smooth as possible. But side by side with G4, my old standbys tasted like shit. The insights I’ve gained aren’t just from books or hearsay; they are the result of hands-on experience, countless tastings, and an enduring passion for these spirits.

G4 Blanco, like most agave spirits, is a low-sugar choice, making it ideal for those following a strict diet. Cascahuin Tahona Blanco is a true display of harmony, ancestry, and balance,” Quiñonez says. “There are powerful notes of cooked agave, herbal, sweet fruit, and mineral essence. It’s my favorite tequila among the ‘tahona-style’ tequilas for its purity and elegance.” Special, limited Edition, highly collectable, this 6000 bottle release in custom hand-made coffin boxes, honors Dia de Los Muertos with every unique touch and brings to life a 10 year dream of Felipe in honoring the dead.

Heritage & History

This affirms my belief that Camarena is not doing this because he cares about the money. This master tequilero is just genuinely obsessed with creating a near-perfect, sustainable tequila. In essence, G4 Tequila captivates with its remarkable quality, a palatable journey from the vibrant and pure Blanco to the rich and nuanced Extra Añejo. Each sip is a taste of the rich Jaliscan soil and a nod to the adept hands that crafted it. After cooking the piñas are pressed and shredded to release the sugary juice, which is left to ferment for 24-96 hours. It is then distilled to produce tequila.

During the 15-minute drive from Arandas to his distillery, Camarena manages to smoke three cigarettes in between taking big gulps of his oversized coffee and elaborating on his obsession with tequilas and agave. (To say that he's an intense person would be an understatement.) He tells me that out of the thousand visitors he's had this year, only a handful were Mexican nationals. He also claims that, thanks to narco culture, most Mexicans now prefer Scottish whiskies like Buchanan's over tequila. It takes at least seven years for an agave plant to reach full maturity—and only then can the ... [+] jimadors harvest the plant for tequila production. Karla AlindahaoRebecca Quiñonez, a longtime spirits educator and the Founder of Q Consulting Firm, curated list of ... [+] tequilas and mezcals that pay a tribute to the legacy, art, and craft of the unsung heroes in the industry. Eduardo Martin del Campo Santana