Made only with fully mature, sustainably farmed, 100% Blue Weber agave, sourced from land either owned by our distillery or long term, direct farm partnerships. We never purchase agave on the free market or use juvenile plants. Los Sundays agaves are grown in both the highland and lowlands of Jalisco and once harvested are cooked and distilled together giving Los Sundays its unique signature smooth agave profile which combines the bright, floral highland notes with the earthier tones of the lowland agave
Sugars are extracted from the cooked agave via a molino. As the agave fibers pass through the milling heads, the agave is squeezed releasing the sugar-concentrated sweet juice. All the while the fibers/juice is being washed with de-ionized/reverse osmosis treated water.
Byproduct and fibers from shredding the Pina's are recycled and made into straws, soaps, and various other products.
We utilize a medium/slow fermentation system with our proprietary natural occurring yeast added.
Average fermentation requires 48- 60 hours compared to many mass-produced tequilas that are fermented for only 10-12 hours. Typically, the slower the fermentation process, the more full-bodied agave flavor.
We distill only twice, slowly in ‘pot stills’ to maintain the full flavor and integrity of our agave.
The heads (beginning of distillation) and tails or colas (end of distillation) are separated out and only the center liquid that posses our desired characteristics for flavor and smell is used.
NOTHING ADDED:
Our Blanco is traditionally crafted, using only mature agave (5.5-8yrs old), filtered volcanic deep well water and our proprietary, naturally occurring yeast for fermentation. Nothing outside these three ingredients is added.
Our Reposado begins as our Blanco, this expression is then rested in oak barrels (pipones) for no more than 10 months absorbing some natural oak notes and gives our reposado its darker colored finish.
The Coconut and Jalapeno Blanco expressions are crafted the same way as our Blanco, it is only the finishing stage that changes to allow us to create our unique flavor profiles.
At the finishing stage for the flavored expressions, the blanco is moved to our filling tanks. From there we add our proprietary all natural extracts for coconut and jalapeño balancing the flavors with the blanco to create the perfect mix of agave forward expressions with a smooth coconut finish or for the jalapeño, a deliciously spicy finish that still brings forward all the characteristics of the blanco we all love.