Tequila boom rooted in traditional farming techniques

Tequila boom rooted in traditional farming techniques

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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.

Mexico's western state of Jalisco is the heartland of the tequila industry, where 'jimadores,' the farmers of the agave cactus from which the spirit is distilled, have worked the fields for generations.

. Tequila, Mexico. Reuters/Carlos Jasso
Mario Perez kisses one of his six daughters.

"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," said Mario Perez, a 39-year-old jimador.

But the popularity of tequila has driven a worsening shortage of the agave, while some of the younger generation shun what was once a highly respected job.

. Tequila, Mexico. Reuters/Carlos Jasso
Farmers load blue agave hearts onto a truck.

"In the old days to be a jimador was a respected job, now you are a simple worker," said Perez. "But it is a work of great tradition."

Jimadores use a tool called a coa to cut the spiky leaves off the plant, leaving a heart that looks like a giant pineapple.

. Amatitan, Mexico. Reuters/Carlos Jasso
Baby blue agaves are seen in Amatitan.

"We have to cut it in a certain way so that it is perfect for cooking. It's not an easy job, you can cut your legs," Perez said.

In the past the agave hearts were cooked below ground, the way mezcal is still produced in other regions of Mexico. But much of the export tequila is now made in industrial distilleries run by Britain's Diageo, Bacardi and Mexico's Jose Cuervo.

. Tequila, Mexico. Reuters/Carlos Jasso
Jose Luis Flores rests at his house.

Most of the agave harvest is collected by workers using mules in the rocky terrain. Jose Luis Flores, 41, inherited a team of seven mules when his father died late last year.

"I helped my dad for 20 years and I love it," Flores said. "No one can replace us, not even a machine. My mules can get past any cliff or difficult path."

. Tequila, Mexico. Reuters/Carlos Jasso
Jose Luis Flores drives his mule loaded with blue agave hearts.

He hopes to pass down his trade to his four children. "I think I'm going to buy more mules. This is a family business now," he said.

Each spiky-leaved plant requires seven to eight years to mature, but demand is pushing producers to use younger plants.

. Amatitan, Mexico. Reuters/Carlos Jasso
Workers load blue agave hearts into an oven for distillation.

Nearly 18 million blue agaves were planted in 2011 in Mexico for harvest this year, well below an estimated demand for 42 million to supply 140 registered companies.

Shortages are likely through 2021 until improved planting strategies bear fruit.

. Tequila, Mexico. Reuters/Carlos Jasso
Estela de Reinoso and J. Cruz Reinoso, founders of the Don Blanco distillery at their factory.

"Tequila is a good business but there is so much demand for it. I hope the agave lasts for a long time," said J. Cruz Reinoso, the owner of the Don Blanco distillery, a family business he has been building up for 30 years.

Jimadores worry machines could eventually replace them but harvesting agave by machine would be complex, since it is difficult to predict the size of the heart from the size of the plant.

. Tepatitlan, Mexico. Reuters/Carlos Jasso
Farmer, Francisco Quiroz walks on a blue agave plantation.

"This is my life and I am very proud of it. I know how to do it well. I hope technology does not replace us, it will be devastating," said Francisco Quiroz, a 57-year-old jimador.

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Slideshow

Blue agave hearts are seen beside a truck.
. Tequila, Mexico. Reuters/Carlos Jasso

Blue agave hearts are seen beside a truck.

A mule transports blue agave hearts.
. Tepatitlan, Mexico. Reuters/Carlos Jasso

A mule transports blue agave hearts.

Farmers, also known as jimadores, eat their lunch.
. Tequila, Mexico. Reuters/Carlos Jasso

Farmers, also known as jimadores, eat their lunch.

Jose Luis Flores drives his mule loaded with blue agave hearts.
. Tequila, Mexico. Reuters/Carlos Jasso

Jose Luis Flores drives his mule loaded with blue agave hearts.

Spikes are seen on the leaves of a blue agave plant.
. Tequila, Mexico. Reuters/Carlos Jasso

Spikes are seen on the leaves of a blue agave plant.

A blue agave plantation.
. Tepatitlan, Mexico. Reuters/Carlos Jasso

A blue agave plantation.

A farmer harvests blue agave.
. Tepatitlan, Mexico. Reuters/Carlos Jasso

A farmer harvests blue agave.

Farmer, Efrain Sanchez looks at a baby blue agave which will be replanted in another plantation.
. Tepatitlan, Mexico. Reuters/Carlos Jasso

Farmer, Efrain Sanchez looks at a baby blue agave which will be replanted in another plantation.

A worker separates agave fibres at the El Chorrito tequila factory.
. Tequila, Mexico. Reuters/Carlos Jasso

A worker separates agave fibres at the El Chorrito tequila factory.

Marta Lucia Reinoso, 35, a member of the Don Blanco family tequila business, chats with an employee.
. Tequila, Mexico. Reuters/Carlos Jasso

Marta Lucia Reinoso, 35, a member of the Don Blanco family tequila business, chats with an employee.

An employee works at an oven where agave is cooked, as J. Cruz Reinoso, founder of the factory, looks on.
. Tequila, Mexico. Reuters/Carlos Jasso

An employee works at an oven where agave is cooked, as J. Cruz Reinoso, founder of the factory, looks on.

Barrels of tequila are stored.
. Amatitan, Mexico. Reuters/Carlos Jasso

Barrels of tequila are stored.

A bartender pours tequila for a traditional drink called a "Batanga" at La Capilla bar.
. Tequila, Mexico. Reuters/Carlos Jasso

A bartender pours tequila for a traditional drink called a "Batanga" at La Capilla bar.