At the current time, Tequila Terralta is the main brand we’re ambassadors for. We can’t say enough about how much we LOVE this amazing agave creation. It’s got depth, richness, personality, agave flavor and a whole lotta deliciousness.

Now Available: Hyland Hills Liquor, Beaverton Liquor, Progress Liquor, Hillsboro Liquor, Aloha TV Hwy, Barnes Specialty Liquor and Cedar Mill Liquor. More Oregon stores coming soon!

Click the link below to watch this excellent video from TasteTequila about Terralta’s unique production that creates this incredible spirit:

(click link for VIDEO) TasteTequila El Pandillo Distillery – Tequila Terralta & G4

(video, photos and excerpts below shared from an article written by Grover Sanschagrin, Tequila MatchMaker)

Master Distiller Felipe Camarena, a member of the well-known Camarena family of tequila makers, is an innovator who refuses to let go of traditional process. As a trained civil engineer, and after working most of his life in his family’s distillery (“La Alteña”) in Arandas, Jalisco, Mexico, he began construction in 2007 on his own distillery (“El Pandillo”) on a plot of family land in a neighboring town. When finished in 2011, he’d built something truly unique that successfully marries profit and efficiency with tradition and culture. {He also cares deeply about sustainability practices, for the land, for the farming and for the future of agave.} Together with his sons Luis and Allan, who are 4th Generation tequila makers, they make Terralta and G4. Here are a few of his radical innovations:



A shredder is a common piece of machinery in a tequila distillery. It grinds up the agaves after they’ve been cooked so that sugar extraction can happen in the next step of the process. But “Igor,” hand-built by Felipe, is no ordinary shredder. Using special steel blades of his own design, this machine can grind up large cooked agaves quickly, using only a 15 horsepower electric motor. It is also easy to clean and maintain, which translates to lower operating costs.


2) “Frankenstein”

After Igor shreds agaves, they go to Frankenstein. This is where agave sugars are removed from fibers so yeast has easy access to convert sugars into alcohol. The traditional method involved a 3-ton volcanic stone wheel turning inside a round pit, called a “tahona.” “Frankenstein” is a mechanical tahona that Felipe made from spare parts found in a junkyard. It’s pulled back and forth across a bed of cooked agave like a steamroller. It uses a small electric motor to do the work traditionally done by a mule or tractor. Felipe says that it is more efficient than a traditional tahona, is easier to clean, and requires less energy.

3) Modified Stone Ovens
The ovens in El Pandillo look similar to others found in the industry, but these have been built with steam jets placed at the bottom and top. This little adjustment means that all of the agaves cook evenly. (With a typical oven, it’s common for agaves to be over-cooked on the bottom, and under-cooked at the top.) This tweak means cooking times are shorter, and yields are higher because agaves aren’t over-cooked or under-cooked.


4) Mosto Warming Tank
The Los Altos region of Jalisco gets cold because of high altitude. This presents challenges for tequila makers producing in the coldest months of the year. Felipe constructed warming tanks for his mosto (fermented agave juice ready to be distilled.) Hot water created by heat coming off the top of copper pot stills is piped into tubes inside a holding tank. Here, the mosto sits prior to distillation, pre-heating it so the stills don’t have to work so hard. He can distill faster, increase yield, and save energy.


5) Deep Well Water
Jalisco is famous for its rainy season, where a tremendous amount of water is available to anyone capable of collecting it. The roof of El Pandillo is one giant rainwater collection system, leading to a 200,000 liter underground storage tank. This water is then used in the production of tequila, leaving the nearby streams and deep well water sources untouched unless absolutely necessary. This not only saves money, but is also environmentally-friendly.


Result: A Distinct, Authentic Tequila
These innovations have earned accolades from some of the
industry’s most respected authorities, including Tequila Matchmaker. Terralta blanco recently received an exceptional rating of 95! The rating process comes from the “official” tequila evaluation techniques used by professional tequila tasters (Catadors) in Mexico (80% of point score) and “real world social metrics” (20% points score) from consumers on important factors such as, “Would you recommend this tequila?” and “Would you buy/drink this tequila again?”, and “Is this tequila worth the price you paid for it?”