G4 Tequila Blanco (No Box/Torn Label)

Product Information

The honey and white pepper notes carry forward along with hints of fresh cut herb, wood, and citrus peel—creating a rich long dry finish,” says Quiñonez. So whether I’m nursing a neat pour of extra añejo or shaking up a blanco in a cocktail recipe from Ivy Mix’s new book, tequila now regularly appears in the rotation of my nightly cocktail hour. I recommend sampling this neat in a Champagne flute to truly appreciate its rich complexity and elegance. If his last name sounds familiar, it is because you've probably sipped on some of his family's legacy before.

But my first love of the brand came from waking up across the street from the distillery in the town of Tequila. Vegetal and round, this is another female distilled expression which is easy on the pocket (and palate) to attain,” Bailon says. This tequila is aged 10 months in American Oak barrels, but what makes this one special is that this batch of 120 bottles is all from the same barrel making it unique from all other batches. The finish of G4 is long and comfortably warm, with notes of cinnamon and black pepper, as well as a dry sensation that conveniently invites you to continue sipping.

What I consistently saw on the shelves were the big tequila guys of today: Jose Cuervo, Sauza, Hornitos, Herradura, and the later rising star Patron,” Bailon says. Four of them are new to the market, and two of them are tequilas that have been around for a long time. A five-year extra añejo style rested in ex-Cognac casks from start to finish, it is a beautiful expression of what is done right with aging. He also claims that, thanks to narco culture, most Mexicans now prefer Scottish whiskies like Buchanan's over tequila.

San Bartolo is produced in the gorgeous village of Yautepec by award-winning mezcalero Valentín Martínez López, who was recently recognized by the CRM (Consejo Regulador del Mezcal) for his historic 50-year contribution to the production of mezcal!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. An unaged expression that’s made only from first-press juice, the nose is earthy and vegetal, combining freshness with smoky notes. With its elegant notes of dried fruit, ripe pineapple, honey and cooked agave, I recommend using a tequila glass or a champagne flute to truly take in the expression’s bold flavors and luxurious taste. Wafts of fresh cooked agave pouring through my window makes me instantaneously thirsty at the thought.

Imagine taking a sip of Fiji water after drinking nothing but LA tap for your whole life, and that might come close to describing the sensation. In that sense, she’s fearless—talking about heritage, culture, and people without any of the usual marketing jargon. Agave forward and oaked crème brulée is a unicorn to find—and when you do, it just dances up and down the palate. I discovered this brand during my time working at Cask in San Francisco and it has stayed a regular approachable favorite.I would pour tequilas side-by-side to understand the nuances in each and sling fresh watermelon margaritas like summer could never stop. Aged for at least six months in very old George Dickel Tennessee whiskey barrels, our Reposado is an expression of the landscape, with flavors influenced by the floral, herbal, and citrus plantings we grow at Rancho El Pandillo. G4 Blanco, like most agave spirits, is a low-sugar choice, making it ideal for those following a strict diet.

When we arrive at the front of his distillery, we are greeted by a water fountain that I initially assume is just there for glamour—but everything at Destileria El Pandillo serves an Earth-friendly purpose. Janice Bailon is the San Francisco-based founder of Fueled by Agave—in addition to being a tequila . I remember the beautifully round body of this moment and sweet agave with light tickles of grapefruit. While mezcal is truly ancestral, because it’s made by the indigenous communities of Mexico, who own their own land and the agaves they cultivate in it. My romance with agave and Aztec culture began as a teenager in the ’90s while growing up in Eastside San Jose, California—where I enrolled in Mexican and Aztec studies at local colleges to understand the history, language, and mythology,” Quiñonez says.

Plus, Sophie Decobecq is a scientific agave ‘G’ (gangster and genius) and deserves all the recognition as one of the very few female producers facing a male dominated industry. You’ve got crisp notes of green apple, fresh herbs like basil, and yerba buena and sweet tropical fruit. In that moment, I felt massive shame that I had zero clue that the agave spirits I enjoy today were in fact a product of a clandestine Mexican and Filipino collaboration while both nations were under hundreds of years of Spanish rule. Blanco tequilas – which may also be labelled plata or silver – are classified as aged for less than two months in stainless steel or oak barrels.