Cooking
Mature agave piñas are slowly cooked in traditional brick and stone ovens for 28 hours. This slow cooking caramelizes the natural sugars and develops the rich, sweet flavors of cooked agave. After cooking, the agave is left to cool naturally in the oven to preserve its full aromatic profile.
Milling
Rollermill
The roller mill is a mechanical method used to extract juice from cooked agave by pressing it through a series of steel rollers. It’s widely used in modern tequila production for its efficiency and consistency.
How It Works?
- Cooked agave is fed into the machine.
- It passes through multiple steel rollers that gradually crush and squeeze out the juice (mosto).
- The juice is collected for fermentation; the bagasse (agave fiber) is separated and often discarded or reused.
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Water
G4 stands out for its use of a unique blend of collected rainwater and natural spring water from their own estate. This clean, untreated water contributes minerality, smoothness, and purity to the final product—while also reflecting G4’s deep environmental commitment.
This stage lasts several days and is crucial for developing G4’s layered flavor profile.
- Stainless Steel Tanks: Fermentation occurs in stainless steel tanks for a clean, consistent process that preserves the natural agave flavors.
- Open-Air Fermentation: Wild yeasts from the environment initiate fermentation, adding local character and complexity unique to the distillery’s location and climate.
- Without Agave Fibers: Fermentation uses only agave juice, not fibers, creating a cleaner, lighter profile with citrus, floral, and mineral notes.
Fermentation
Fermentation takes place in stainless steelusing wild airborne yeasts in an open-air environment. The process uses only agave juice—no fibers—for a cleaner, lighter profile with citrus and mineral notes.
Distillation
The fermented mosto is distilled twice in traditional copper pot stills, a method that retains the agave’s aromatic intensity while removing impurities.
- First distillation (“ordinario”) removes volatile compounds.
- Second distillation (“tequila”) refines the spirit to its final, clean form.
Copper allows for better heat control and interaction with the alcohols, yielding a smooth, bold, and expressive tequila.
Aging
Using a variety of barrel types—French oak, ex-whisky, and seasoned—allows the distiller to layer complexity, control the oak profile, and highlight the natural beauty of the agave while adding subtle elegance and depth to the final product.
- French Oak Barrels: French oak brings subtle vanilla, spice, and soft tannins, adding elegance and complexity without overpowering the agave.
- Whisky Barrels: Used American oak whisky barrels add caramel, toffee, and spice notes, giving the tequila a richer, rounder body while preserving its agave essence.
- Used Barrels: These well-used barrels offer gentle aging with minimal oak impact, preserving agave purity while adding soft structure and subtle complexity.
