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G4 Extra Anejo Tequila is made by the Camarena Family at their El Pandillo Distillery. It is the oldest of the 4 tequilas that they produce (blanco, reposado and anejo), the pinnacle of their production.
The Camarena Family has been making tequila since 1937, crafting some of the world’s best tequilas for generations. Where Felipe and his sons have established El Pandillo Distillery is a place where they honor their family’s proud tequila tradition and quality standards while innovating for today. With tequila’s growing popularity, many producers modernize and rush
the process to the detriment of crafting great tequila. As Felipe Camarena says, “I’m not in the business of making fancy bottles. I’m in the business of making great tequila.” The family also produce the Terralta Tequila brand.
The spirit of Tequila takes its name from the town of Tequila located in the state of Jalisco where production started more than 250 years ago. Mexican authorities established in 1974 a Denomination of Origin for Tequila. It can only be produced in the state of Jalisco and in a few specific counties of neighbouring states. Only one of the 300 species of agave is permitted by the Tequila Regulatory Council to produce Tequila – Agave Azul Tequilana Weber.
After the agave are harvested, usually at 5 to 7 year sold, by jimadors the agave are cooked in traditional stone ovens for 22 hours. Unlike most ovens, G4’s cook from top and bottom to bring out the pure agave flavour. This breaks down the sugars. The agave are then shredded or mashed, fermented into an alcoholic wort which is then twice distilled (as required by law) in traditional copper stills. G4 Extra Anejo Tequila is aged for at least 3 years in American Oak bourbon barrels and is produced using 50% captured rain water & 50% spring water, unique in tequila production.
Bottles pure without any additives or colouring.