Review: Los Sundays Reposado Tequila
The idea for Los Sundays was originally sparked by a home made liqueur 3 friends including Mitchell Hayes, Founder and President of Los Sundays found from a street vendor during a trip to Tijuana. After falling in love with this agave based liqueur they started playing with the thought of creating a tequila with similar flavor attributes. Soon after they jumped on a plane, flew to Jalisco, and made their way to the city of Tequila. They developed a relationship turned partnership with a family owned distillery with unique signature distilling techniques that was as passionate about creating this tequila as they were. After a few months of sampling, refining and bringing back bootlegged sample bottles for friends to taste. They found the final ingredient that makes Los Sundays so special, a natural coconut extract, which is added in the last 8 hours of distilling. Not a flavoring syrup, and not added after the fact. This ensures the flavor is subtle yet present and most importantly still allows the agave to be the dominate flavor. Los Sundays Reposado Tequila is made from hand selected sustainably farmed 100% Blue Weber agave grown in both the Highland and Lowland region for between 8-12 years. It is double distilled and aged for 12 months in oak barrels. Read more 
Review: Los Sundays Blanco Tequila
Los Sundays was established in 2016 on the principles of quality, originality, and style. Los Sundays Blanco Tequila was released September 2017 along with Los Sundays Reposado. The tequila is crafted at Destiladora del Valle de Tequila where the distillery is positioned over a running volcano river system where the water can be used in the distilling process. Los Sundays is made from hand selected sustainably farmed 100% Blue Weber agave grown in both the Highland and Lowland Region for between 8-12 years. A minimum of 23 sugar brix per agave is required before selecting, to ensure premium smoothness and flavor. The distillery has secured relationships with agave farmers in the Highland and Lowland Regions to ensure consistent quality. The agave is slow cooked in “hornos”, above ground stone ovens for between 24-48 hours using steam. The Molino’s then crush the agave and extract the juice. A proprietary yeast strain from Germany is added in a fermentation process that lasts 48-72 hours. Los Sundays is double distilled. In the final stages of the distillation process a signature natural coconut extract is added and left to distill for the final 8 hours. The natural coconut extract is added before the distillation process is finished to maintain smoothness while still enabling bright, crisp agave flavors to sit foremost in the flavor profile. Distribution is currently limited to California but Los Sundays Blanco Tequila is available to order online at http://www.hitimewine.net Read more