G4 Tequila Anejo Dia de Los Muertos 750ML

G4 Tequila Anejo Dia de Los Muertos 750ML is a limited-edition 100% Blue Weber agave añejo tequila bottled at 43% ABV (86 proof) in a 750ml bottle. Aged for 12 months in vintage George Dickel Tennessee whiskey barrels, this expression draws distinction from its unconventional maturation and traditional tahona production — a combination rarely seen at this level. The G4 brand has earned Best in Show at the IWSC Spirits of Mexico and Double Gold at the WSWA.

Quick Facts: ABV: 43%  |  Origin: Los Altos, Jalisco, Mexico  |  Aged 12 Months  |  Distillery: Destilería El Pandillo (NOM 1579)

Production & Heritage

Destilería El Pandillo sits in the highlands of Jesús María, Los Altos, Jalisco, and is operated by fourth-generation tequilero Felipe Camarena. Agave piñas are slow-cooked in dual steam stone clay ovens, then crushed using the distillery's custom-built tahona stone nicknamed "Felipestein," which extracts an estimated 97% of sugars from the agave fibers. Fermentation takes place in stainless steel tanks using only natural yeast, and the liquid is double distilled in copper pot stills. Water used throughout production is a 50/50 blend of deep well water and collected rainwater. What separates the Dia de Los Muertos edition from G4's standard añejo is the aging vessel: vintage George Dickel Tennessee whiskey barrels, which impart a distinctive layer of whiskey-inflected character beneath the agave-forward profile G4 is known for.

Tasting Notes

Aroma: The nose opens with roasted cooked agave and a thread of black pepper, followed by vanilla, cinnamon, and a wisp of butterscotch. Subtle toasted oak emerges as the spirit breathes, grounding the sweeter aromatics.

Taste: Entry is rich with caramel and dark chocolate, moving into ripe stone fruit and layered baking spices at mid-palate. The George Dickel barrel influence appears as a gentle whiskey-barrel richness — not overpowering but present, adding depth alongside soft leather and roasted oak tones.

Finish: Long, warm, and well-balanced, with sweet oak and lingering baking spice tapering into a clean citrus zest. The agave character holds through to the end, refusing to be buried by the barrel.

How to Drink G4 Dia de Los Muertos

This añejo rewards sipping neat at room temperature, where the full interplay between agave and whiskey barrel becomes apparent. A few drops of water can open up the butterscotch and stone fruit notes further. For cocktails, the whiskey-barrel aging makes it versatile: try it in an Old Fashioned, where its caramel and oak profile substitutes beautifully for bourbon; in a Tequila Manhattan, where the dark chocolate and baking spice complement sweet vermouth; or in a Oaxacan Old Fashioned, paired with mezcal, to build a layered, smoky-sweet drink.

Best For

• Collectors seeking limited-edition, single-distillery tequila releases
• Gifting during Dia de Los Muertos or the holiday season
• Whiskey drinkers exploring añejo tequila through a familiar barrel profile
• Sipping alongside a curated Mexican chocolate or mole dinner

Frequently Asked Questions

What does G4 Dia de Los Muertos taste like? It leads with rich caramel and dark chocolate, layered with baking spices, ripe stone fruit, and a gentle whiskey-barrel undertone. The finish is long and warm, with sweet oak and a clean citrus zest.

How does G4 Dia de Los Muertos compare to Fortaleza Añejo? Both are tahona-produced, agave-forward añejos from respected highland distilleries, but G4 Dia de Los Muertos uses vintage George Dickel Tennessee whiskey barrels rather than the standard ex-bourbon cooperage Fortaleza employs. This gives the G4 edition a slightly richer, whiskey-inflected depth that sets it apart from Fortaleza's more classic vanilla-and-caramel añejo profile.

Is G4 Dia de Los Muertos good for sipping neat? Yes — the 43% ABV provides enough structure without heat, and the complex interaction between cooked agave, dark chocolate, and whiskey-barrel influence makes it engaging on its own without any mixer or dilution.

Where is G4 Dia de Los Muertos made? It is produced at Destilería El Pandillo (NOM 1579) in Jesús María, located in the Los Altos (highlands) region of Jalisco, Mexico. The distillery is run by Felipe Camarena, a fourth-generation tequila producer.

What foods pair well with G4 Dia de Los Muertos? Dark chocolate truffles complement the cacao and caramel notes; mole negro mirrors its baking spice complexity; pan de muerto (traditional Day of the Dead bread) echoes its cinnamon and vanilla; grilled stone fruit with honey highlights the mid-palate sweetness; and aged Oaxacan cheese provides a savory counterpoint to the barrel richness.

What sizes does G4 Dia de Los Muertos come in? The standard release is a 750ml bottle, which is the primary size available for this limited-edition expression.

Is G4 Dia de Los Muertos worth the price? It positions as a premium limited-edition añejo, justified by its traditional tahona production, unique George Dickel barrel aging, and small-batch release format — placing it above entry-level añejos but within reach for serious agave enthusiasts seeking distinctive barrel influence.

Why G4 Dia de Los Muertos?

The defining feature here is the marriage of old-school production and unconventional aging. Tahona-crushed, naturally fermented, copper-pot-distilled tequila aged in vintage George Dickel Tennessee whiskey barrels is not something the category produces in volume. The result is an añejo that keeps its agave identity intact while gaining whiskey-barrel complexity that goes beyond the typical ex-bourbon influence found in most aged tequilas. For collectors and drinkers who value provenance and limited production, this Dia de Los Muertos release from Felipe Camarena's El Pandillo distillery represents a genuine point of difference in a crowded añejo market.