OUR ORIGIN
The Spirit of Craft.
The Soul of Durango.
Magboa was born in the heart of Nombre de Dios, Durango — a town revered for its natural richness and artisanal mezcal tradition.
It was here that we met the Pérez brothers, fourth-generation maestros mezcaleros, who distill mezcal in a riverside vinata using ancestral techniques passed down over 100 years.
Rooted in authenticity, every bottle of MAGBOA is a tribute to heritage, craft, and community.
The Art Behind the Spirit
at magboa, mezcal is not manufactured — IT IS CRAFTED.
Agave
MATURE AGAVE
10-12 YEARS
OVEN
CONICAL
VOLCANIC STONE
GRINDING
COOKED
MAGUEY
FERMENTATION
WOODEN TUB AT
FLOOR LEVEL
DISTILLATION
FILIPINO STILL / COPPER
AND WOOD STILL
A Sacred Process Rooted in Fire and Stone
Beneath the surface of Durango, volcanic rock shapes the oven where every MAGBOA mezcal begins its journey. Slow-roasted agave, fire-born, stone-bound — a ritual unchanged for generations.
We select only mature agaves aged 10–12 years, harvested by hand from the highlands of Durango. Our process honors the plant and the land, never rushed, never industrialized.
Durango’s multi-layered terroir — volcanic, mineral, rugged — gives MAGBOA its unmistakable character. Each bottle carries the imprint of this untamed origin.
Using hybrid Filipino and copper stills, our mezcal is distilled with precision and care. It’s a slow, sensory ritual — guided by experience, fire, and intuition.
