Agave sweetness, caramel, chocolate, and a light smoke on the nose from the wooden fermentation tanks. The palate is rich — vanilla, caramel, butterscotch, and a mineral agave thread with smoky depth and a minty finish. The de Madera process adds an earthy, resinous dimension not found in standard G4. Bottled at 40% ABV. G4 Anejo de Madera is an aged expression finished using the "de Madera" (wood fermentation) process pioneered by Felipe Camarena at El Pandillo Distillery (NOM 1579) — a limited edition technique where agave juice is fermented in wood vats rather than stainless steel, creating a more rustic, complex distillate. Aged in bourbon barrels. Fourth-generation production using rainwater and spring water, proprietary "Felipestein" mechanical tahona, and additive-free standards.