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"Without tradition, art is a flock of sheep without a shepherd. Without innovation, it is a corpse."

– Winston Churchill

The Growth of a Tradition

What does it take to grow without losing what makes you special? G4 has grown rapidly year after year , surpassing expectations. As demand rises, so does the challenge of expanding without sacrificing quality.

Last year , the distillery underwent major physical expansions to meet this demand while staying true to its tradition. In 2024, G4’s production doubled compared to 2023, and with the new installed capacities—and those still in progress—it is expected to double again by 2025.

Not all brands can say the same. Accelerated growth can compromise quality when quantity is prioritized over artisanal processes. Many distilleries facing this situation take one of two common paths: outsourcing production to third-party facilities, losing control over the process, or expanding capacity by adopting industrial methods that sacrifice the integrity of traditional tequila. The use of diffusers, high-pressure autoclave ovens, accelerated distillation, and immature agaves allows for faster production, but at the cost of the depth and character that only traditional methods can provide.

In G4’s case, the commitment is clear: tequila will continue to be produced the same way, with the only difference being increased capacity. A useful analogy is the kitchen: if before, soup was served for 10 guests and now there are 100, one solution would be to replace a small clay pot with a massive 100-liter high-pressure metal pot, sacrificing the traditional cooking method and flavors. G4 does not take that route. Instead of changing its essence, it simply adds more clay pots. More masonry ovens, tahonas, fermentation tanks, copper stills. More of the same, so it remains the same.

G4's environmental commitment continues to strengthen with the installation of three times more solar panels, making El Pandillo an even stronger leader in sustainability. This improvementallows the distillery to operate with an even lower energy footprint, reaffirming its dedication to water conservation and energy efficiency.

Tripling Solar Panels

A New Rollermill

One of the most significant expansions has been the inclusion of this particular item. This system efficiently extracts the must from cooked agave, achieving high yield without significantly altering the chemical composition of the product.

Although laboratory analysis can detect slight differences between the liquid extracted by the roller mill and that of the mechanical tahona (Felipenstein), these changes are minimal. Tequila produced with the milling method shows a slight increase in ethanol levels, but not enough to impact other stages of the process, such as distillation. This means that the heads can still be integrated without additional cuts, preserving G4’s characteristic profile. For most palates, this change is imperceptible; however , trained tasters might notice a slightly sweeter and more herbal profile. Beyond these subtle variations, this enhancement will provide Felipe Camarena—the Mad Scientist behind G4—with more nuances to experiment with, while also meeting the growing demand without altering the essence of the tequila.

Fermentation expansion is key to G4’s growth. The distillery has added:

• 14 new stainless steel fermentation tanks, mostly open, with some specifically designed for fiber fermentation, offering more tools for experimentation and flavor profile exploration.

• Two new wooden fermentation tanks, adding to the two already in place, allowing more consumers to enjoy the coveted G4 Madera expression.

More Fermentation Capacity for More Experimentation

Enhanced Distillation Capacity with Three New Copper Stills

All stills at El Pandillo are made entirely of copper , and that will not change. With three new stills, distillation capacity increases significantly, ensuring that every drop of G4 maintains the highest standard.

More Storage and Aging Capacity

Growth isn’t just about increasing production; it also requires better logistical infrastructure. To address this, G4 has added:

• Two new warehouses, allowing for more efficient storage and improving the speed at which G4 reaches consumers.

• A new aging cellar, three times the size of the previous one, meaning much more G4 Reposado and Añejo will be available in the market. This new aging warehouse has been designed with extreme care, featuring a water channel that evenly humidifies the space, preventing barrel dehydration and maintaining consistent alcohol content and flavor profile.

Coming Soon: More Capacity Without Losing the Essence

G4’s expansion plans don’t stop here. On the horizon are:

• Four new stone ovens, increasing cooking capacity by 200%, maintaining the traditional method that defines G4 tequila.

• A new Felipenstein, replicating the distillery’s iconic mechanical tahona to enable greater production using this beloved method.

G4 is growing, but it remains true to its essence. Every improvement has been designed to uphold the same respect for tradition while providing more tools to perfect every detail. The future of G4 isn’t just bigger—it’s stronger , more sustainable, and more committed than ever . This brand continues to prove that authenticity and commitment to core values are its greatest assets. And for that, we say—That's the spirit!

The content of this article was created by the author and structured with the support of artificial intelligence (ChatGPT), which assisted in idea organization, clarity enhancement, tone adjustment and translation from Spanish. The core message, strategic direction, and final edits were provided by the author. To learn more about our approach to AI, we invite you to read our AI Code of Ethics.