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