Terralta Blanco Tequila

Terralta is Felipe Camarena's second tequila from El Pandillo — G4's sibling, made with well water instead of rainwater, additive-free, at a price that makes it one of the best values in the highlands. Camarena is the fourth generation of the family behind El Tesoro and Tapatío; he built El Pandillo, NOM 1579, in Jesús María in 2011 with his sons and makes Terralta — high land — alongside G4 with the same estate agave, the same brick ovens, and the same handmade Felipestein tahona, the difference being deep-well water in place of G4's rainwater blend. The Blanco is 100% estate highland blue Weber agave, slow-roasted 22 hours in stone ovens, crushed by the metal tahona, fermented with the family's agave yeast, double-distilled in copper, cut with well water, and bottled at 40% ABV, additive-free. Expect the El Pandillo signature — cooked agave, citrus, and grass with a mineral edge — in a slightly rounder, softer frame than G4, opening into a clean, medium-bodied palate of agave, lime, and white pepper with a long, clean finish. Honest note: enthusiasts call Terralta the best-kept secret in additive-free tequila — G4's distillery, G4's process, a few dollars less — and the Margarita blanco that embarrasses bottles twice the price. For a Margarita, a Paloma, or neat in a copita. High land, unaged.

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