We learned the great tradition of tequila making from our ancestors, who have been farming agave in Los Altos de Jalisco since the 1860s. We value what we’ve learned from them, but with deep understanding also comes new ideas. We take pride in combining the best traditional techniques with our own innovative methods. For those ready to enjoy the best tequila our family has ever made, start your new tequila traditions with us.

Crafted with pure, crisp rainwater and natural spring water, G4 Tequilas have an aroma and taste that brings forward pure agave flavor made in harmony with the land.

Refinement in a bottle. 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.

Tasting Notes:

Hints of peach and grapefruit. Light notes of pepper and licorice.

The story of G4 Tequila started in 1937 when the Camarena family first started making tequila. The Jalisco Highlands in Mexico are the tequila capital of the world and the name Camarena counts among the most illustrious in the spirit's rich history. After working with his brother Carlos for years, the fourth-generation tequilero (G4) Felipe Camarena decided to open his own distillery in 2011 and the Destilera El Pandillo was born. Named after his grandfather's favorite bull, the distillery proudly displays the old tahona stone from the family distillery that burnt down during the Mexican Revolution before it even became operational. G4 takes pride in taking things slow and respecting the land and tradition. They grow their own agaves without using any chemicals, and they are never harvested before fully ripening. They are cooked in traditional stone ovens for 22 hours, after which the remains are converted into fertilizer. Copper-pot stills are used for the first and second fermentation and many details in the production process ensure power efficiency. They have also strived to use solar and wind power, as well as harvesting rainwater. All the maturation takes place in-house, often giving the spirits twice the amount of aging necessary for a particular category. This gives the end product an exceptional smoothness and complexity. The Aejo has spent at least 18 months in ex-bourbon American oak barrels, which leads to an exceptionally smooth character. As all their tequila, the Aejo is made from 50% spring water and 50% harvested rainwater and bottled at 80 proof.

The story of G4 Tequila started in 1937 when the Camarena family first started making tequila. The Jalisco Highlands in Mexico are the tequila capital of the world and the name Camarena counts among the most illustrious in the spirit's rich history. After working with his brother Carlos for years, the fourth-generation tequilero (G4) Felipe Camarena decided to open his own distillery in 2011 and the Destilera El Pandillo was born. Named after his grandfather's favorite bull, the distillery proudly displays the old tahona stone from the family distillery that burnt down during the Mexican Revolution before it even became operational. G4 takes pride in taking things slow and respecting the land and tradition. They grow their own agaves without using any chemicals, and they are never harvested before fully ripening. They are cooked in traditional stone ovens for 22 hours, after which the remains are converted into fertilizer. Copper-pot stills are used for the first and second fermentation and many details in the production process ensure power efficiency. They have also strived to use solar and wind power, as well as harvesting rainwater. While the Extra Aejo might look comparatively light, it is due to a complete lack of any coloring additives it has spent a minimum of 3 years in ex-bourbon American oak barrels. All the maturation takes place in-house, often giving the spirits twice the amount of aging necessary for a particular category. This gives the end product an exceptional smoothness and complexity. It's extra-smooth, agave-forward, with a pleasantly soft oakiness and vanilla note. As all their tequila, the Extra Aejo is made from 50% spring water and 50% harvested rainwater and bottled at 80 proof.

The story of G4 Tequila started in 1937 when the Camarena family first started making tequila. The Jalisco Highlands in Mexico are the tequila capital of the world and the name Camarena counts among the most illustrious in the spirit's rich history. After working with his brother Carlos for years, the fourth-generation tequilero (G4) Felipe Camarena decided to open his own distillery in 2011 and the Destilera El Pandillo was born. Named after his grandfather's favorite bull, the distillery proudly displays the old tahona stone from the family distillery that burnt down during the Mexican Revolution before it even became operational. G4 takes pride in taking things slow and respecting the land and tradition. They grow their own agaves without using any chemicals, and they are never harvested before fully ripening. They are cooked in traditional stone ovens for 22 hours, after which the remains are converted into fertilizer. Copper-pot stills are used for the first and second fermentation and many details in the production process ensure power efficiency. They have also strived to use solar and wind power, as well as harvesting rainwater. As all their tequila, the G4 Tequila Blanco expression is made from 50% spring water and 50% harvested rainwater and bottled at 80 proof. "Im not in the business of making fancy bottles. Im in the business of making great tequila," says Felipe of their spirits and this unaged version shows it with a smooth agave-forward profile that is as crisp as it is complex.

The story of G4 Tequila started in 1937 when the Camarena family first started making tequila. The Jalisco Highlands in Mexico are the tequila capital of the world and the name Camarena counts among the most illustrious in the spirit's rich history. After working with his brother Carlos for years, the fourth-generation tequilero (G4) Felipe Camarena decided to open his own distillery in 2011 and the Destilera El Pandillo was born. Named after his grandfather's favorite bull, the distillery proudly displays the old tahona stone from the family distillery that burnt down during the Mexican Revolution before it even became operational. G4 takes pride in taking things slow and respecting the land and tradition. They grow their own agaves without using any chemicals, and they are never harvested before fully ripening. They are cooked in traditional stone ovens for 22 hours, after which the remains are converted into fertilizer. Copper-pot stills are used for the first and second fermentation and many details in the production process ensure power efficiency. They have also strived to use solar and wind power, as well as harvesting rainwater. As all their tequila, the G4 Tequila Blanco expression is made from 50% spring water and 50% harvested rainwater and bottled at 80 proof. "Im not in the business of making fancy bottles. Im in the business of making great tequila," says Felipe of their spirits and this unaged version shows it with a smooth agave-forward profile that is as crisp as it is complex.