MagazineMay 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.
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