Fourth-generation distiller Felipe Camarena makes G4 Reposado at Destilera El Pandillo in the highland town of Jess Mara, and it drinks like a blanco lover’s reposado tequila. Six months in used bourbon barrels adds vanilla and soft oak without burying the cooked agave the house is famous for. The production choices do the talking stone-oven-roasted Blue Weber agave, a homemade tahona nicknamed Felipestein, and a 50/50 blend of harvested rainwater and natural spring water for dilution. In the glass that means agave and black pepper up front, then vanilla, gentle oak, and a long, clean, spiced finish. Reach for it when you want a margarita with real agave character, or sip it neat beside anything off the grill.