Youtor
G4’s 500 6YearOld Extra Añejo Tequila Reviewed
>> YOUR LINK HERE: ___ http://youtube.com/watch?v=Ux4UQ6aafDQ
The G4 line of additive-free tequilas has been a “go-to” line for me for several years now. Recently they released a 6-year-old Extra Añejo that is extremely limited (only 1000 bottles). It’s bottled at a barrel strength of 86 proof and comes in a nice-looking wooden box that’s individually numbered. And while it’s cool to review such a rare bottle, I’m also really interested to see what the difference is between it, the standard Extra Añejo and the 5-year-old version. So of course, I'm doing a side-by-side of all 3 Extra Añejos to find out. • Timecodes: • 0:00 – Intro • 4:26 – Standard 3 Year Extra Añejo at $100 80 proof • 8:32 – 5 Year Extra Añejo at $200 90 proof • 12:52 – 6 Year Extra Añejo at $500 86 proof • 18:16 – Summary and final comparison • *The $300 “55 Mesas” (55 Months) that I mention in this video, can be seen as bonus content in my add-free G4 video at www.patreon.com/liquorhound. • What makes G4 so special to me is the family’s rich history of tequila production, and Felipe Camarena’s modern approach to those old traditions. Of course, the Camarena family name is the backbone of that history and has spawned legendary brands like Tapatio (which began in 1937) and El Tesoro (began in the 1990’s for the international markets). But now Felipe and his two son’s (Luis Alan) are in full swing making G4 at their “El Pandillo” distillery (NOM 1579) located in Arandas, Jalisco. The name, “El Pandillo” translates to “The Gang” and was actually the name of Felipe’s grandfather’s favorite bull. Each highland tequila they produce is made from 7-year-old estate and organically grown blue agaves. Now they haven’t felt it necessary to attain the official “Organic” certification, but no chemicals are ever used. Once at the distillery, the agaves are cooked for 22 hours in stone ovens (aka Hornos) that Felipe modified so that the steam cooks the agaves evenly from top and bottom. It’s just one of the many modified creations that helped Felipe (a former civil engineer) get his nickname “The Mad Scientist.” Next, they’re taken to the shredder created from old semi-tractor and railroad car parts nicknamed “Igor” which shreds the agave fibers before going onto “Frankenstein” - a hybrid metal tahona that uses a repurposed (and you guessed it, “modified”) steam roller to crush the fibers while adding some water to extract the sweet juice (aka aguamiel). That aguamiel is separated from the fibers and is then open air fermented in stainless steel tanks with natural yeast for 5 days. Once fermented, it’s distilled twice in small copper pot stills and comes off at around 114 proof. Blancos are then cut to bottling strengths using 50/50 harvester rainwater and local spring water (the spring is only 200ish yards from the door), while the rest is filled into ex-bourbon barrels to begin the aging process. And remember, G4 isn’t the only great “additive-free” brand coming from the great El Pandillo Distillery. They also make Volans, Terralta, Don Vicente (you might even see the 1579 ArteNOM Blanco). Oh, and let's not forget the newest line that’s called “Primo” (which means “cousin”). It uses wood tank fermentations in lieu of the stainless tanks the others El Pandillo lines use. • As always, I want to thank all of my viewers and send a special thank you to my Patreon supporters who’ve helped me keep my independence and allowed me to continue self-purchasing bottles for this channel. So, if you enjoy this content and would like to help us keep it going, please join us at www.patreon.com/LiquorHound. There you’ll get a 2-week head start on hunting all the bottles I review – before they launch on YouTube. You’ll also get lots of “Patron Only” bonus content at the end of my videos, every video add-free – including the large private review library (which has never been on YouTube), have the ability to message me directly with questions, and can be eligible for my giveaways. • As of March 2023, my current bottle count is over 2,600. I am a Certified Specialist of Spirits and have also been accredited by the Tequila Regulatory Council (CRT). I've been actively collecting for more than two decades and what started as a small basic home bar has transformed (with the help and understanding of my wonderful wife) into this collection and career. Speaking of my career, my “Saints Alley Bourbons Rye whiskeys are on Total Wine shelves and customers are really enjoying them (be sure to ask for a sample when you're in the stores)! Currently, our two new Special Editions are almost gone. But don’t worry, we just created Batch 2’s of both! Our Nobleman Rye Whiskey was aged in Hungarian Tokaji (pronounced Tok-eye) sweet wine casks! The other is a twist on our Herald Bourbon that adds Pineau Des Charentes casks to the mix. All are delicious, and given my knowledge and high standards, you know I’m working hard with my team to continue releasing whiskeys that we're proud of! Thanks for watching and please remember to drink responsibly. Cheers!
#############################
