and lallo's father, tio tello, watched over. how was the roast last night?a global language ] >> we joked about being beat from the night before. but lallo says making mezcal doesn't feel like work. >> translator: from the moment i go out into the countryside to harvest agave i feel like i want to taste it already. >> you're smiling when you tell me this. >> translator: it's the joy that mezcal brings me. if you drink five glasses, it brings you even more joy. >> lallo walked us through his agave varieties with named like madrecuishe and tepeztate. he told us each gives a unique taste. herbal, mineral, earthy. tio tello insisted we taste for ourselves and led us to his private stash where he keeps his prized batches. >> wow. tepeztate is the winner. lallo has taken over most of the manual labor from his dad, using wooden mallets to crush the roasted agave. he distills batches of about 250 bottles at a time. but here's the thing. mezcal produced by the perez family can't technically be called mezcal. it is made in the right region using the right methods to q