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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Mario Perez, 39, a farmer, also known as a jimador, kisses one of his six daughters as he arrives home after a harvest of blue agave in Tequila, Jalisco, Mexico, April 13, 2018. "I am so proud to be a jimador, we are the first in the chain of the tequila industry, without us there is no tequila," Perez said. "In the old days to be a jimador was a respected job, now you are a simple worker. But it is a work of great tradition." CARLOS JASSO/REUTERS

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