G4 takes pride in taking things slow and respecting the land and tradition. They grow their own agaves without using any chemicals, and they are never harvested before fully ripening. They are cooked in traditional stone ovens for 22 hours, after which the remains are converted into fertilizer. Copper-pot stills are used for the first and second fermentation and many details in the production process ensure power efficiency. They have also strived to use solar and wind power, as well as harvesting rainwater. All the maturation takes place in-house, often giving the spirits twice the amount of aging necessary for a particular category. This gives the end product an exceptional smoothness and complexity. The Añejo has spent at least 18 months in ex-bourbon American oak barrels, which leads to an exceptionally smooth character. As all their tequila, the Añejo is made from 50% spring water and 50% harvested rainwater and bottled at 80 proof. Pick a bottle up today!