If the mescal that you are drinking was produced in Guerrero, especially if it was produced by mescaleros in the Chilapa region of Guerrero, there is a very strong chance that the sugars fermented to make this traditional beverage were first produced by a little Agave cupreata seedling such as is shown above. [NOTE: Early life is very hard for an agave seedling, and only a very small percentage of them actually survive long enough to flower and fruit - and subsequently get harvested to make mescal. But that's another story...].