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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.
An employee works at an oven used to cook agave as J. Cruz Reinoso, founder of the Don Blanco distillery, looks on, in Tequila, Jalisco, Mexico, April 12, 2018. CARLOS JASSO/REUTERS