Magazine

May 8, 2018

A growing thirst for tequila from New York to Tokyo has made the sale of the drink into a multibillion-dollar industry, but its production remains rooted in centuries-old methods of farming using hand tools and packs of mules.

Tequila boom rooted in traditional farming techniques
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Marta Lucia Reinoso, 35, a member of the Don Blanco family tequila business, chats with an employee as she explains the traditional process of grinding cooked agave hearts, in Tequila, Jalisco, Mexico, April 12, 2018. A donkey or a mule pulls a stone mill to grind the agave for its juice, before fermentation and after distillation. CARLOS JASSO/REUTERS

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