{"title":"EXTRA AÑEJO TEQUILA","description":"\u003cstyle\u003e\n.mw-master-container{\n  --mw-accent: #E69105;   \/* amber-gold — El Tequileño extra añejo liquid (k-means) *\/\n  --mw-glow:   #744218;   \/* power color — caramel-mahogany oak depth (k-means) *\/\n  --mw-bg:     #110D0B;   \/* deep lowlight — warm near-black, the box (k-means) *\/\n  --mw-text:#e0e0e0; --mw-muted:#b8b8b8; --mw-hair:#222;\n  font-family: inherit; background:var(--mw-bg); color:var(--mw-text);\n  line-height:1.7; padding:24px; margin-bottom:60px;\n}\n.mw-master-container .mw-h3{ color:var(--mw-accent); font-weight:bold; text-transform:uppercase;\n  font-size:0.9rem; letter-spacing:2px; margin-top:40px; display:block;\n  border-bottom:1px solid var(--mw-glow); padding-bottom:8px; margin-bottom:20px; }\n.mw-master-container .mw-accent{ color:var(--mw-accent); font-weight:bold; text-decoration:none; }\n.mw-master-container .mw-accent:hover{ color:#fff; text-decoration:underline; }\n.mw-master-container .mw-info-box{ background:linear-gradient(90deg, var(--mw-bg) 0%, var(--mw-glow) 100%);\n  padding:25px; margin:25px 0; border-radius:0 4px 4px 0; border:1px solid var(--mw-hair);\n  border-left:4px solid var(--mw-accent); }\n.mw-master-container .mw-grid{ display:grid; grid-template-columns:1fr 1fr; gap:30px; margin:30px 0; }\n.mw-master-container .mw-card{ background:rgba(255,255,255,0.02); padding:25px;\n  border:1px solid var(--mw-glow); border-radius:4px; }\n.mw-master-container .mw-table{ width:100%; border-collapse:collapse; margin-top:15px; }\n.mw-master-container .mw-table td{ padding:14px 0; border-bottom:1px solid var(--mw-hair);\n  color:#ccc; font-size:0.95rem; }\n.mw-master-container .mw-table td:first-child{ font-weight:bold; width:38%; color:var(--mw-accent);\n  text-transform:uppercase; font-size:0.75rem; letter-spacing:1px; }\n.mw-master-container details{ background:rgba(255,255,255,0.03); border:1px solid var(--mw-hair);\n  border-radius:4px; margin-bottom:15px; }\n.mw-master-container summary{ padding:18px; color:var(--mw-accent); font-weight:bold; cursor:pointer;\n  outline:none; list-style:none; display:flex; justify-content:space-between; align-items:center;\n  text-transform:uppercase; letter-spacing:1px; font-size:0.85rem; }\n.mw-master-container summary::after{ content:'+'; font-size:1.2rem; }\n.mw-master-container details[open]{ border:1px solid var(--mw-accent); }\n.mw-master-container details[open] summary::after{ content:'-'; }\n.mw-master-container .details-content{ padding:0 20px 20px 20px; font-size:0.95rem; }\n@media (max-width:768px){ .mw-master-container .mw-grid{ grid-template-columns:1fr; } }\n\u003c\/style\u003e\n\n\u003cdiv class=\"mw-master-container\"\u003e\n\n  \u003cdiv class=\"speakable\"\u003e\n    \u003cp\u003eExtra añejo — \"extra aged\" — is the oldest rung of tequila's ladder, and the newest category in the rulebook, recognised only in 2006. It must spend at least three years in oak barrels no larger than 600 litres, where añejo stops at three, so it is the most oak-driven tequila of all: deep amber to mahogany, with caramel, leather, tobacco and chocolate, and the bright agave well in the background. This is the home for extra añejo in the vault; for the tier just below, see our añejo page.\u003c\/p\u003e\n  \u003c\/div\u003e\n\n  \u003cspan class=\"mw-h3\"\u003eWhat Extra Añejo Is\u003c\/span\u003e\n  \u003cdiv class=\"mw-info-box\"\u003e\n    \u003cul style=\"margin:0; padding-left:20px; font-size:0.95rem;\"\u003e\n      \u003cli\u003eThe \u003cstrong\u003eoldest\u003c\/strong\u003e tequila tier — and the \u003cstrong\u003enewest category\u003c\/strong\u003e, recognised in \u003cstrong\u003e2006\u003c\/strong\u003e.\u003c\/li\u003e\n      \u003cli\u003eAged a \u003cstrong\u003eminimum of 3 years\u003c\/strong\u003e in oak barrels \u003cstrong\u003eno larger than 600 litres\u003c\/strong\u003e (añejo is 1–3).\u003c\/li\u003e\n      \u003cli\u003eSome expressions rest \u003cstrong\u003e5, 10 or 15+ years\u003c\/strong\u003e.\u003c\/li\u003e\n      \u003cli\u003e\n\u003cstrong\u003eDeep amber to mahogany\u003c\/strong\u003e; caramel, vanilla, dried fruit, \u003cstrong\u003eleather, tobacco, chocolate\u003c\/strong\u003e.\u003c\/li\u003e\n      \u003cli\u003eThe fresh agave \u003cstrong\u003erecedes\u003c\/strong\u003e — often compared to aged cognac or whisky.\u003c\/li\u003e\n      \u003cli\u003e\n\u003cstrong\u003e100% agave\u003c\/strong\u003e is additive-free; long aging means more evaporation, so small quantities.\u003c\/li\u003e\n    \u003c\/ul\u003e\n  \u003c\/div\u003e\n\n  \u003cdiv class=\"mw-grid\"\u003e\n    \u003cdiv class=\"mw-card\"\u003e\n      \u003cspan class=\"mw-accent\" style=\"font-size:0.75rem; text-transform:uppercase; letter-spacing:1px;\"\u003eThree Years and Beyond\u003c\/span\u003e\n      \u003cdiv style=\"margin-top:20px; font-size:0.9rem;\" class=\"speakable\"\u003e\n        \u003cp\u003eExtra añejo takes añejo's small-barrel rule and extends the clock: at least three years in oak of 600 litres or less, and often much longer — five, ten, sometimes fifteen-plus years. That extended contact pushes the spirit to a deep amber-to-mahogany colour and brings leather, tobacco, dried fruit and chocolate to the fore, while the peppery, vegetal agave of a blanco fades to a quiet undertone. Ex-bourbon American oak is the common home, with some French, wine or Hungarian casks. Years in warm warehouses also mean a larger angel's share, so yields fall — part of why these are bottled in small numbers.\u003c\/p\u003e\n      \u003c\/div\u003e\n    \u003c\/div\u003e\n    \u003cdiv class=\"mw-card\"\u003e\n      \u003cspan class=\"mw-accent\" style=\"font-size:0.75rem; text-transform:uppercase; letter-spacing:1px;\"\u003eIs Older Better?\u003c\/span\u003e\n      \u003cp style=\"font-size:0.90rem; margin-top:20px;\"\u003eNot always. Past a point, oak can crowd out the agave, and some drinkers prefer the brighter character of a younger pour — which is a matter of taste, not quality. If the oak-forward, after-dinner style appeals, this is the tier for it; if you want the agave to lead, step down to \u003ca href=\"\/collections\/anejo\" class=\"mw-accent\"\u003eañejo\u003c\/a\u003e or browse the full \u003ca href=\"\/collections\/tequila\" class=\"mw-accent\"\u003etequila category\u003c\/a\u003e. See also \u003ca href=\"\/collections\/best-sellers\" class=\"mw-accent\"\u003ewhich bottles move fastest\u003c\/a\u003e.\u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/div\u003e\n\n  \u003cdetails\u003e\n    \u003csummary\u003eWhat Defines Extra Añejo\u003c\/summary\u003e\n    \u003cdiv class=\"details-content\"\u003e\n      \u003ctable class=\"mw-table\" style=\"margin-top:0;\"\u003e\u003ctbody\u003e\n        \u003ctr\u003e\u003ctd colspan=\"2\" style=\"color:var(--mw-accent); font-weight:bold; text-transform:uppercase; letter-spacing:1px; font-size:0.8rem; padding-top:6px; border-bottom:1px solid var(--mw-glow);\"\u003eThe aging\u003c\/td\u003e\u003c\/tr\u003e\n        \u003ctr\u003e\n\u003ctd\u003eAging\u003c\/td\u003e\n\u003ctd\u003eMinimum 3 years (añejo is 1–3); some expressions 5, 10, 15+ years\u003c\/td\u003e\n\u003c\/tr\u003e\n        \u003ctr\u003e\n\u003ctd\u003eOak size\u003c\/td\u003e\n\u003ctd\u003eBarrels no larger than 600 L — the most wood contact of any tier\u003c\/td\u003e\n\u003c\/tr\u003e\n        \u003ctr\u003e\n\u003ctd\u003eCasks\u003c\/td\u003e\n\u003ctd\u003eUsually ex-bourbon American oak; some French \/ wine \/ Hungarian oak\u003c\/td\u003e\n\u003c\/tr\u003e\n        \u003ctr\u003e\n\u003ctd\u003eColour\u003c\/td\u003e\n\u003ctd\u003eDeep amber to mahogany, from the long time in wood\u003c\/td\u003e\n\u003c\/tr\u003e\n        \u003ctr\u003e\u003ctd colspan=\"2\" style=\"color:var(--mw-accent); font-weight:bold; text-transform:uppercase; letter-spacing:1px; font-size:0.8rem; padding-top:22px; border-bottom:1px solid var(--mw-glow);\"\u003eMake-up \u0026amp; strength\u003c\/td\u003e\u003c\/tr\u003e\n        \u003ctr\u003e\n\u003ctd\u003eAgave\u003c\/td\u003e\n\u003ctd\u003e100% blue Weber agave (additive-free) — vs a mixto's minimum 51%\u003c\/td\u003e\n\u003c\/tr\u003e\n        \u003ctr\u003e\n\u003ctd\u003eProfile\u003c\/td\u003e\n\u003ctd\u003eOak-led — caramel, dried fruit, leather, tobacco, chocolate; agave a quiet undertone\u003c\/td\u003e\n\u003c\/tr\u003e\n        \u003ctr\u003e\n\u003ctd\u003eABV\u003c\/td\u003e\n\u003ctd\u003eBottled around 40% (NOM range 35–55%)\u003c\/td\u003e\n\u003c\/tr\u003e\n        \u003ctr\u003e\n\u003ctd\u003eRecognised\u003c\/td\u003e\n\u003ctd\u003eThe newest NOM category — added by the CRT in 2006; NOM number on the bottle\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003c\/tbody\u003e\u003c\/table\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails\u003e\n    \u003csummary\u003eCollector Note\u003c\/summary\u003e\n    \u003cdiv class=\"details-content\"\u003e\n      \u003cp style=\"margin:0;\"\u003eExtra añejo and Cristalino are the aged end where tequila collectors tend to look — additive-free, single-estate or tahona-milled spirit, long maturation programmes and unusual cask finishes. Because the spirit sits so long in small oak, the maker's choices show plainly in the glass. The marks worth reading are \"100% agave\" and a NOM number; condition matters, so keep bottles standing, away from heat and light. Like any spirit, an extra añejo is fixed once bottled — the years counted are years in oak, not on the shelf.\u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails\u003e\n    \u003csummary\u003eRecommended Serving\u003c\/summary\u003e\n    \u003cdiv class=\"details-content\"\u003e\n      \u003cp style=\"margin:0;\"\u003eExtra añejo is made for slow sipping, neat in a glass at room temperature, or with a single large cube — the way you'd treat an aged cognac or whisky. Mixing it is generally a waste of the years in wood; let the oak and agave speak.\u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails\u003e\n    \u003csummary\u003eHow Extra Añejo Is Aged\u003c\/summary\u003e\n    \u003cdiv class=\"details-content\"\u003e\u003cp style=\"margin:0;\"\u003eExtra añejo follows añejo's rules and then extends them. By the NOM-006 standard it must mature for at least three years in oak of 600 litres or less; many producers go well beyond, to five, ten or more years. The small-barrel rule means a high ratio of wood to spirit, so over that time the tequila darkens toward mahogany and takes on caramel, leather, tobacco and chocolate, while the fresh agave steps back. Ex-bourbon American oak is the usual choice, with some French, wine or Hungarian casks for different layers. The warm climate evaporates a growing share each year — the angel's share — concentrating what remains and lowering the yield. The category itself is recent: the CRT recognised extra añejo only in 2006, and the CRT certifies each bottle, which carries a NOM number.\u003c\/p\u003e\u003c\/div\u003e\n  \u003c\/details\u003e\n  \n  \u003cdetails\u003e\n    \u003csummary\u003eAuthentication \u0026amp; Vault Preservation\u003c\/summary\u003e\n    \u003cdiv class=\"details-content\"\u003e\n      \u003cp style=\"margin:0;\"\u003eEvery bottle sold through Midnight Whiskey is sourced as an authorized, authentic retailer, vault-stored and insured under controlled conditions, shipped with protective handling and age-verified 21-and-over signature on delivery, and authenticated by our concierge before it ships — including a check that each tequila carries a NOM number and, where stated, the \"100% agave\" mark. For the details, see \u003ca href=\"\/pages\/about-the-vault\" class=\"mw-accent\"\u003ehow each bottle is verified\u003c\/a\u003e, \u003ca href=\"\/pages\/the-vault-concierge\" class=\"mw-accent\"\u003eclimate-controlled storage and concierge\u003c\/a\u003e, and \u003ca href=\"\/pages\/faq\" class=\"mw-accent\"\u003ehow delivery works\u003c\/a\u003e.\u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n  \n  \u003cdetails\u003e\n    \u003csummary\u003eFrequently Asked Questions\u003c\/summary\u003e\n    \u003cdiv class=\"details-content\"\u003e\n      \u003cp style=\"margin-top:0;\"\u003e\u003cstrong\u003eWhat is extra añejo tequila, and how is it different from añejo?\u003c\/strong\u003e\u003cbr\u003eExtra añejo (\"extra aged\") is tequila's oldest category, recognised by the regulator only in 2006. It must spend at least three years in oak barrels no larger than 600 litres — where añejo is one to three years — so it is the most oak-driven tier of all. Expect a deep amber-to-mahogany colour and flavours of caramel, leather, tobacco and chocolate, with the fresh agave receding well into the background.\u003c\/p\u003e\n      \u003cp style=\"margin-top:14px; margin-bottom:0;\"\u003e\u003cstrong\u003eHow is it best enjoyed, and is older always better?\u003c\/strong\u003e\u003cbr\u003eIt's a sipping tier, taken neat at room temperature, much the way you'd treat an aged cognac or whisky. Older isn't automatically better, though: the long time in small oak can begin to overshadow the agave, and some drinkers prefer the brighter character of a younger añejo or blanco. Extended aging also means more evaporation and lower yields, which is why these are made in small quantities. As always, \"100% agave\" and a NOM number on the label tell you what's in the bottle.\u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n\u003c\/div\u003e\n\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@graph\": [\n    {\n      \"@type\": \"CollectionPage\",\n      \"@id\": \"https:\/\/midnightwhiskey.com\/collections\/extra-anejo#collectionpage\",\n      \"name\": \"Extra Añejo Tequila\",\n      \"description\": \"Extra añejo tequila — the oldest age tier and the newest category, recognised by the CRT in 2006. It must age a minimum of three years in oak barrels no larger than 600 litres (where añejo is one to three years), making it the most oak-driven tier: deep amber to mahogany, with caramel, leather, tobacco and chocolate, and the fresh agave receding. 100% agave extra añejo is additive-free; long aging lowers yields, so it is made in small quantities.\",\n      \"url\": \"https:\/\/midnightwhiskey.com\/collections\/extra-anejo\"\n    },\n    {\n      \"@type\": \"BreadcrumbList\",\n      \"@id\": \"https:\/\/midnightwhiskey.com\/collections\/extra-anejo#breadcrumb\",\n      \"itemListElement\": [\n        { \"@type\": \"ListItem\", \"position\": 1, \"name\": \"Home\", \"item\": \"https:\/\/midnightwhiskey.com\" },\n        { \"@type\": \"ListItem\", \"position\": 2, \"name\": \"Collections\", \"item\": \"https:\/\/midnightwhiskey.com\/collections\" },\n        { \"@type\": \"ListItem\", \"position\": 3, \"name\": \"Tequila\", \"item\": \"https:\/\/midnightwhiskey.com\/collections\/tequila\" },\n        { \"@type\": \"ListItem\", \"position\": 4, \"name\": \"Extra Añejo\" }\n      ]\n    },\n    {\n      \"@type\": \"FAQPage\",\n      \"@id\": \"https:\/\/midnightwhiskey.com\/collections\/extra-anejo#faq\",\n      \"mainEntity\": [\n        {\n          \"@type\": \"Question\",\n          \"name\": \"What is extra añejo tequila, and how is it different from añejo?\",\n          \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Extra añejo (\\\"extra aged\\\") is tequila's oldest category, recognised by the regulator only in 2006. It must spend at least three years in oak barrels no larger than 600 litres — where añejo is one to three years — so it is the most oak-driven tier of all. Expect a deep amber-to-mahogany colour and flavours of caramel, leather, tobacco and chocolate, with the fresh agave receding well into the background.\" }\n        },\n        {\n          \"@type\": \"Question\",\n          \"name\": \"How is it best enjoyed, and is older always better?\",\n          \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"It's a sipping tier, taken neat at room temperature, much the way you'd treat an aged cognac or whisky. Older isn't automatically better, though: the long time in small oak can begin to overshadow the agave, and some drinkers prefer the brighter character of a younger añejo or blanco. Extended aging also means more evaporation and lower yields, which is why these are made in small quantities. As always, \\\"100% agave\\\" and a NOM number on the label tell you what's in the bottle.\" }\n        }\n      ]\n    }\n  ]\n}\n\u003c\/script\u003e","products":[{"product_id":"g4-tequila-extra-anejo-5-year","title":"G4 Tequila Extra Añejo 5 Year — NOM 1579, American Bourbon Barrel Aged, 90 Proof","description":"\u003cstyle\u003e\n  .mw-master-container { font-family: inherit; color: #e0e0e0; line-height: 1.7; margin-bottom: 60px; }\n  \/* G4 Highland Green: #2d5a27 *\/\n  .mw-h3 { color: #b87333; font-weight: bold; text-transform: uppercase; font-size: 0.9rem; letter-spacing: 2px; margin-top: 40px; display: block; border-bottom: 1px solid #2d5a27; padding-bottom: 8px; margin-bottom: 20px; }\n  .mw-accent { color: #b87333; font-weight: bold; }\n  \n  \/* Feature Box with Forest Green to Barrel Brown Gradient *\/\n  .mw-info-box { background: linear-gradient(90deg, #1b3022 0%, #000 100%); padding: 25px; margin: 25px 0; border-radius: 0 4px 4px 0; border: 1px solid #333; border-left: 4px solid #b87333; }\n  \n  \/* Scannable Grid Layout *\/\n  .mw-grid { display: grid; grid-template-columns: 1fr 1fr; gap: 30px; margin: 30px 0; }\n  .mw-card { background: rgba(255,255,255,0.03); padding: 25px; border: 1px solid #333; border-radius: 4px; }\n  \n  \/* Technical Table Styling - Keys in Muted Copper *\/\n  .mw-table { width: 100%; border-collapse: collapse; margin-top: 15px; }\n  .mw-table td { padding: 14px 0; border-bottom: 1px solid #1a1a1a; color: #ccc; font-size: 0.95rem; }\n  .mw-table td:first-child { font-weight: bold; width: 38%; color: #b87333; text-transform: uppercase; font-size: 0.75rem; letter-spacing: 1px; }\n  \n  @media (max-width: 768px) { .mw-grid { grid-template-columns: 1fr; } }\n\u003c\/style\u003e\n\n\u003cdiv class=\"mw-master-container\"\u003e\n  \u003c!-- 1. INTRO \u0026 THE CAMARENA LEGACY --\u003e\n  \u003cp\u003e\u003cspan class=\"mw-accent\"\u003eG4 Extra Añejo 5 Year\u003c\/span\u003e represents the absolute pinnacle of the Camarena family’s decadal aging program. Produced at the world-renowned El Pandillo distillery, this 90-proof masterpiece is matured for a full five years—two years beyond the legal requirement for the category. By blending American oak bourbon influence with the raw, mineral-driven power of Highlands agave, Felipe Camarena has created an Extra Añejo that celebrates age without sacrificing the \"soul\" of the plant.\u003c\/p\u003e\n\n  \u003c!-- 2. HIGHLIGHT BOX (THE 5-YEAR DISTINCTION) --\u003e\n  \u003cspan class=\"mw-h3\"\u003eThe Decadal Distinction\u003c\/span\u003e\n  \u003cdiv class=\"mw-info-box\"\u003e\n    \u003cp style=\"margin-bottom: 15px;\"\u003eUnlike mass-market Extra Añejos that lean on additives, G4 5-Year utilizes technical precision and the unique \"Felipestein\" tahona to deliver a profile of monumental depth and additive-free purity.\u003c\/p\u003e\n    \u003cul style=\"margin: 0; padding-left: 20px; font-size: 0.95rem;\"\u003e\n      \u003cli\u003e\n\u003cstrong\u003eExtended Maturation:\u003c\/strong\u003e Resting for 60 months in American oak bourbon barrels, the spirit develops rich notes of dark berry and butterscotch while preserving its agave-forward identity.\u003c\/li\u003e\n      \u003cli\u003e\n\u003cstrong\u003e90-Proof Framework:\u003c\/strong\u003e Bottled at 45% ABV to support the additional weight and oak tannins derived from half a decade in the barrel.\u003c\/li\u003e\n      \u003cli\u003e\n\u003cstrong\u003eHighlands Terroir:\u003c\/strong\u003e Utilizing a unique 50\/50 mix of rainwater and spring water, this G4 expression retains the signature mineral \"snap\" that defines Los Altos tequila.\u003c\/li\u003e\n    \u003c\/ul\u003e\n  \u003c\/div\u003e\n\n  \u003c!-- 3. SENSORY \u0026 CONTEXT GRID --\u003e\n  \u003cdiv class=\"mw-grid\"\u003e\n    \u003c!-- SENSORY CARD --\u003e\n    \u003cdiv class=\"mw-card\"\u003e\n      \u003cspan class=\"mw-accent\" style=\"font-size: 0.75rem; text-transform: uppercase; letter-spacing: 1px;\"\u003eSensory Profile\u003c\/span\u003e\n      \u003cdiv style=\"margin-top: 20px; font-size: 0.9rem;\"\u003e\n        \u003cp\u003e\u003cstrong\u003eNose:\u003c\/strong\u003e Soft oak, vanilla, and bright citrus. Deep layers of dark berry, caramel, and faint floral notes develop over a foundation of rich cooked agave.\u003c\/p\u003e\n        \u003cp\u003e\u003cstrong\u003ePalate:\u003c\/strong\u003e Full-bodied and substantial. Caramel and vanilla entry transitions into a complex mid-palate of butterscotch, citrus oils, and pepper-mineral counterpoints.\u003c\/p\u003e\n        \u003cp\u003e\u003cstrong\u003eFinish:\u003c\/strong\u003e Exceptionally long. A resonant closing of lingering oak and caramel with a persistent, earthy agave-mineral note that sustains for several minutes.\u003c\/p\u003e\n      \u003c\/div\u003e\n    \u003c\/div\u003e\n    \n    \u003c!-- CONTEXT CARD --\u003e\n    \u003cdiv class=\"mw-card\"\u003e\n      \u003cspan class=\"mw-accent\" style=\"font-size: 0.75rem; text-transform: uppercase; letter-spacing: 1px;\"\u003eThe Extra Añejo Apex\u003c\/span\u003e\n      \u003cp style=\"font-size: 0.9rem; margin-top: 20px;\"\u003eG4 5-Year sits at the reference tier of aged agave alongside El Tesoro Paradiso and Cascahuín 11-Year. It is the definitive choice for the collector who demands the complexity of a long-aged bourbon within an additive-free tequila framework.\u003c\/p\u003e\n      \u003cp style=\"font-size: 0.85rem; margin-top: 15px; color: #b87333; font-style: italic;\"\u003e\"A structural masterpiece that proves age and agave are not mutually exclusive.\"\u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/div\u003e\n\n  \u003c!-- 4. TECHNICAL SPECIFICATIONS --\u003e\n  \u003cspan class=\"mw-h3\"\u003eTechnical Specifications\u003c\/span\u003e\n  \u003ctable class=\"mw-table\"\u003e\n    \u003ctr\u003e\n\u003ctd\u003eDistillery\u003c\/td\u003e\n\u003ctd\u003eDestilería El Pandillo, Los Altos (NOM 1579)\u003c\/td\u003e\n\u003c\/tr\u003e\n    \u003ctr\u003e\n\u003ctd\u003eMaster Distiller\u003c\/td\u003e\n\u003ctd\u003eFelipe Camarena (4th Generation)\u003c\/td\u003e\n\u003c\/tr\u003e\n    \u003ctr\u003e\n\u003ctd\u003eStyle\u003c\/td\u003e\n\u003ctd\u003eExtra Añejo (Additive-Free)\u003c\/td\u003e\n\u003c\/tr\u003e\n    \u003ctr\u003e\n\u003ctd\u003eAge Statement\u003c\/td\u003e\n\u003ctd\u003eMinimum 5 Years\u003c\/td\u003e\n\u003c\/tr\u003e\n    \u003ctr\u003e\n\u003ctd\u003eBarrel Type\u003c\/td\u003e\n\u003ctd\u003eAmerican Oak Bourbon Barrels\u003c\/td\u003e\n\u003c\/tr\u003e\n    \u003ctr\u003e\n\u003ctd\u003eProof \/ ABV\u003c\/td\u003e\n\u003ctd\u003e90 Proof \/ 45% ABV\u003c\/td\u003e\n\u003c\/tr\u003e\n    \u003ctr\u003e\n\u003ctd\u003eWater Source\u003c\/td\u003e\n\u003ctd\u003e50\/50 Rainwater \u0026amp; Spring Water Mix\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003c\/table\u003e\n\n  \u003c!-- 5. COLLECTOR NOTES --\u003e\n  \u003cspan class=\"mw-h3\"\u003eCollector Notes\u003c\/span\u003e\n  \u003cp\u003eThe G4 Extra Añejo 5 Year is a foundational asset for vertical agave collectors. Because production is strictly limited by the inventory of 60-month barrels at El Pandillo, global allocations are among the tightest in the G4 portfolio. It represents the apex of Camarena’s standard aged lineup, distinguished by the same 90-proof intensity found in the \"De Madera\" Blanco. Bottles offered here are verified for pristine label integrity and authenticated NOM 1579 origin. Given its historical consistency, this release has become a primary target for the luxury secondary market, often outperforming older, \"designer\" tequilas in technical blind tastings.\u003c\/p\u003e\n\n  \u003c!-- 6. SERVING NOTE --\u003e\n  \u003cspan class=\"mw-h3\"\u003eRecommended Serving\u003c\/span\u003e\n  \u003cp style=\"font-size: 0.95rem;\"\u003eTo fully appreciate the integration of dark berry and oak, enjoy this Extra Añejo \u003cstrong\u003eneat in a copita or tequila snifter\u003c\/strong\u003e at room temperature. A few drops of water will broaden the floral nose and highlight the citrus oils. This spirit is a contemplative sipper that pairs exceptionally well with \u003cstrong\u003edark chocolate, premium cigars, or aged hard cheeses\u003c\/strong\u003e. It is not designed for cocktail use.\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003c!-- INVISIBLE AI\/SEARCH ENGINE SCHEMA --\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\/\",\n  \"@type\": \"Product\",\n  \"name\": \"G4 Tequila Extra Añejo 5 Year NOM 1579\",\n  \"image\": \"https:\/\/midnightwhiskey.com\/cdn\/shop\/files\/G4_Extra_Anejo_5YR.jpg\", \n  \"description\": \"G4 Extra Añejo 5 Year: A 90-proof masterpiece aged in bourbon barrels. Tahona-crushed, additive-free \u0026 rich with dark berry, oak \u0026 agave. 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