Half collected rainwater, half deep-well spring water that 50/50 blend is the signature of G4 Tequila Blanco, an additive-free blanco tequila from the Jalisco Highlands. Master distiller Felipe Camarena cooks the agave for 22 hours in stone ovens at Destilera El Pandillo in Jess Mara, crushes it with his homemade mechanical tahona nicknamed Felipestein, and runs it twice through copper pot stills before bottling at 80 proof. The pour is all agave: cooked agave and wet-stone minerality on the nose, herbal depth and black pepper on the palate, a light, clean finish. Tequila people treat this bottle as a benchmark of the additive-free category. Sip it neat first; then build the best paloma on the block.