Technically this isn't sugar. It is evaporated sugar cane juice. Sugar is much more processed. It comes from an indigenous cooperative of the Teenek Nation in the Huasateca region of San Luis Potosi, Mexico. The growers make their piloncillo by traditional methods of heat and evaporation. There is no sulphur used in any part of the process. The cooperative is incredibly proud of their product, from growing the cane without burning the fields, to drying the piloncillo into a granulated form instead of the more common cone-shaped molds that are awkward to use.