We make every shot in Newport Beach, Southern California. From there, there's more than one way to make a cold beverage shelf-stable without cooking it. Some brands use heat. Some use UV light, passing the juice under ultraviolet lamps to reduce bacteria and mold. We use high pressure processing (HPP), submerging the sealed bottle in water at close to 87,000 pounds per square inch until pressure alone does the work heat or light would otherwise have to do.

We chose HPP for one reason: it's the only method proven to fully sterilize a liquid all the way through, including the sediment and pulp, without losing the nutrients or flavor of the produce inside. UV light only reaches what it can see, so it struggles with a dense, cloudy shot the way ours are meant to be. Heat solves the problem but changes the ingredient in the process, which defeats the purpose of pressing it fresh in the first place.

The tradeoff is packaging. HPP requires a bottle that can survive nearly 90,000 psi of water pressure, which is why ours is a BPA-free, food-grade plastic rather than glass. Glass is more prone to cracking under that kind of pressure at this size and format. Our bottles are fully recyclable, and we made that trade on purpose, because we'd rather have the right process and the right bottle than the expected bottle and a lesser process.

Dense, cold, and pressed the way the ingredient actually wants to be. That's the whole reasoning.