G4 Madera Blanco Tequila + Nobleza 33 Reposado Tequila

G4 Madera Blanco Tequila + Nobleza 33 Reposado Tequila pack is a premium, dual-bottle tequila collection showcasing two highly distinct, additive-free styles of craft tequila production. The first half of the pack features G4 Madera Blanco, an artisanal highland masterpiece fermented in vintage pine wood vats (madera) and distilled at El Pandillo (NOM 1579), yielding a rustic, intensely earthy, and highly structured blanco. The second half features Nobleza 33 Reposado, sourced from NOM 1414, which balances pristine agave flavors with delicate wood influence gained from aging in premium oak casks. Together, this curated pairing offers agave enthusiasts a stunning sensory journey ranging from crisp, wood-fermented minerality to smooth, barrel-aged complexity.

Food Pairing: Grilled octopus with olive oil, slow-cooked pork carnitas tacos, cedar-plank salmon, or semi-hard cheeses like Manchego and aged Gouda.

TASTING NOTES - A fascinating contrast in appearance and feel; the Madera Blanco is crystal clear with a heavy, oily, and highly texturized mouthfeel, while the Nobleza 33 Reposado displays a bright, pale golden straw color with a silky, rounded, and smooth body.

NOSE - The Madera Blanco opens with an explosive bouquet of rustic cooked agave, wet clay, pine wood, and green olives; the Nobleza 33 Reposado counters with sweet agave notes coupled with soft vanilla, toasted almonds, light caramel, and mild oak spices.

PALATE - G4 Madera bursts with buttery cooked agave, damp forest floor, and intense black pepper minerality; Nobleza 33 delivers a sweeter, gentler entry of honeyed agave, subtle cinnamon, vanilla custard, and a soft background of dried orchard fruits.

FINISH - A beautifully balanced double-header finish; the Blanco is long, earthy, and peppery with a clean mineral dryness, while the Reposado leaves a lingering, smooth trail of warm oak, sweet cream, and mild spice.

SERVE - Best served neat at room temperature in separate tequila tasting glasses to compare and contrast the starkly different impacts of wood-fermentation versus barrel-aging.