How can the tequila boom be made more sustainable?
11 Jul 2023
How can the tequila boom be made more sustainable?

Once perceived as a cheap drink typically consumed at spring break parties, tequila has turned into a premium option in under two decades, even surpassing whiskey to become America’s second-most valuable spirits category. But what’s the environmental cost of the drink’s success?

Justin Beam

Justin Beam is the director of operations at the Texas-based restaurant chain Mexican Sugar.

Jose de Jesus Medina Camacho

Jose de Jesus Medina Camacho is the co-founder and beverage director at Adios Bar in Birmingham, Alabama.

Todd Mulhair

Todd Mulhair is the beverage director of the Centro Restaurant Group.

Jacopo Mazzeo

Dr. Jacopo Mazzeo is a freelance wine and drinks journalist and consultant.
He regularly contributes to leading trade and consumer publications including Wine Enthusiast, Whisky Magazine, Decanter, Meininger, Club Oenologique, Harper's, Pix Wine, and Good Beer Hunting. He consults on consumer trends and marketing strategy and offers copywriting services to drinks firms and agencies. Jacopo is a former sommelier, he judges international wine, beer, and spirits competitions, and sat twice on the board of directors of the British Guild of Beer Writers. Before he embraced full-time journalism, he studied musicology at the University of Bologna and took a PhD at the University of Southampton.