G4 Tequila Reposado Dia de Los Muertos 750ML

G4 Tequila Reposado Dia de Los Muertos 750ML is a limited-edition, additive-free reposado tequila bottled at 42% ABV (84 proof) in a 750ml format. One of only 5,000 hand-numbered bottles, this expression earned 94 points from both Wine Enthusiast and Tastings.com, placing it among the highest-rated reposados in its class.

Quick Facts: ABV: 42% (84 Proof)  |  Origin: Jesús María, Jalisco, Mexico  |  Aged 7 Months  |  Distillery: El Pandillo (NOM 1579)

Production & Heritage

G4 is the work of Felipe Camarena, a fourth-generation master distiller whose family has been making tequila in the highlands of Jalisco for over a century. At El Pandillo, highland agaves are slow-cooked in traditional stone ovens for 22 hours, then crushed using a handmade metal tahona nicknamed "Felipestein" before undergoing double distillation in copper pot stills. What separates this Dia de Los Muertos edition from the standard G4 Reposado is its place in the "de Madera" series: the distillate is fully fermented in new pine wood tanks rather than stainless steel, introducing a subtle resinous creaminess before the liquid ever touches a barrel. It then rests for seven months in G4's well-seasoned George Dickel American whiskey barrels. The result is presented in a specially made coffin box — a fitting vessel for the Day of the Dead celebration. Verified Additive Free by Tequila Matchmaker, this is 100% agave tequila with nothing hidden.

Tasting Notes

Aroma: Cooked agave leads immediately, followed by warm baking spices, a whisper of toasted oak, and rich woody undertones. A faint pine-sap sweetness emerges as the spirit opens up in the glass.

Taste: The entry is creamy and slightly sweet, a direct imprint of the pine wood fermentation. Mid-palate, cooked agave and subtle spice build in equal measure, layered with hints of vanilla and light caramel from the Dickel barrels. The balance between sweet and spicy is precise, with the quintessential El Pandillo body — full but never heavy.

Finish: Warming and moderately long, with lingering baking spice and a gentle peppery kick. The agave character holds through to the end, clean and defined.

How to Drink G4 Dia de Los Muertos

Given the limited production and layered complexity, this reposado is best appreciated neat in a Riedel tequila glass or a wide-bowled snifter at room temperature. A single ice cube can open up the pine-influenced creaminess for those who prefer a slightly chilled sip. For cocktail use, it brings distinctive character to the following:

• Oaxaca Old Fashioned: The pine-tinged sweetness and barrel spice stand up beautifully to mezcal and mole bitters.
• Paloma: The creamy body and highland agave brightness cut through grapefruit soda with more depth than a standard reposado.
• Tequila Manhattan: The seven months of whiskey-barrel aging give this expression the oak backbone needed to replace rye in a Manhattan riff.

Best For

• Collecting limited-edition, hand-numbered tequila releases
• Gifting during Dia de Los Muertos celebrations in the coffin-box presentation
• Side-by-side tastings comparing pine-fermented vs. stainless-steel-fermented reposados
• Adding a verified additive-free trophy bottle to a serious agave spirits collection

Frequently Asked Questions

What does G4 Dia de Los Muertos taste like? It delivers a creamy, spice-driven profile anchored by cooked highland agave, with pine-wood fermentation adding a unique resinous sweetness and seven months of whiskey-barrel aging contributing vanilla and light caramel.

How does G4 Dia de Los Muertos compare to Siete Leguas Reposado? Siete Leguas Reposado is a widely available, traditionally made highland reposado fermented in stainless steel, offering a more straightforward agave-forward profile. G4 Dia de Los Muertos distinguishes itself through pine wood fermentation and aged George Dickel whiskey barrels, resulting in a creamier, more layered expression at a higher proof point.

Is G4 Dia de Los Muertos good for sipping neat? Yes — its 42% ABV, complex barrel influence, and limited-edition craftsmanship make it ideal for slow, contemplative sipping, and both Wine Enthusiast and Tastings.com rated it 94 points.

Where is G4 Dia de Los Muertos made? It is produced at El Pandillo Distillery (NOM 1579) in Jesús María, a town in the highlands (Los Altos) of Jalisco, Mexico, under the direction of master distiller Felipe Camarena.

What foods pair well with G4 Dia de Los Muertos? Mole negro complements the baking spice and woody depth. Grilled pork al pastor echoes the sweet-spicy balance. Pan de muerto (traditional Day of the Dead bread) mirrors the vanilla and light sweetness. Aged Oaxacan cheese provides a savory contrast to the pine-fermented creaminess. Dark chocolate with chili amplifies the warming finish.

What sizes does G4 Dia de Los Muertos come in? This limited-edition release is available in the standard 750ml bottle, each hand-numbered out of a total production run of 5,000 bottles.

Is G4 Dia de Los Muertos worth the price? It positions as a premium, limited-production reposado justified by its unique pine wood fermentation, hand-numbered scarcity, verified additive-free status, and dual 94-point critical scores — placing it well above everyday reposados in both quality and collectibility.

Why G4 Dia de Los Muertos?

In a reposado category crowded with additive-laden, diffuser-produced bottles, this expression stands apart on process alone: tahona-crushed agave, pine wood fermentation, copper pot distillation, and rest in seasoned American whiskey barrels. The de Madera fermentation method gives it a textural dimension — a creamy, pine-kissed body — that no stainless-steel-fermented reposado can replicate. With only 5,000 bottles produced, each hand-numbered and housed in a coffin box, it functions equally as a drinking tequila and a collectible. Dual 94-point ratings from Wine Enthusiast and Tastings.com confirm that the liquid inside matches the presentation outside.