Struggling wine industry plots major pivot that could change what Californians drink forever

Forget grapes — it’s all about agave now. As California’s staple wine industry grapples with declining consumer demand in an oversaturated industry, with the grape market hitting a less-than-sweet snag, wine grape farmers are increasingly turning towards growing agave — a group of spiky succulents known for producing syrups and alcohol — to produce spirits in the hopes of keeping their businesses buoyant. Agave, which is the main ingredient in beloved spirits like tequila and mezcal, is known for its resilience in hot and dry climates, along with its minimal water usage and lower labor costs when it comes to producing the spirits. It is already widely used in Mexico. California grape farmer Joy Merrilees, seen here at Shannon Family of Wines, is starting to pivot to agave production to kee