For over 111 years the Pacheco family has been making the finest Charanda in Uruapan, Michoacán, Mexico. The brand, “Uruapan Charanda” is named after the city of Uruapan, in honor of the Pacheco’s Charanda’s longstanding history in the region. However, the family’s history in distillation goes much further back in time. It was in 1907 that Don Cleofas Murgia decided to make the move from making mezcal to distilling sugar cane as at the time there was no money in mezcal and cane distillates were a more profitable endeavor. Miriam Pacheco carries on the Charanda making tradition and proudly runs the family business today.
The Pacheco’s desire to protect and preserve the region’s tradition of cane distillation is best exemplified when in 2013, Fernando Pacheco (Miriam’s brother) lead the charge in the creation of the D.O. (Denomination of Origin) protecting Charanda.
Charanda is a D.O. protected sugar cane distillate that can only be made in 16 municipalities in Michoacán. The regulations regarding the D.O. for Charanda is very specific and revolves around the unique deep reddish soil type that is found in this region especially. The original Tarascans, in their native language Purepecha, called it “Charanda” meaning “tierra rojiza”.
This red volcanic soil is extremely high in minerality and iron, when combined with warm days and cool nights create the perfect environment for the favorful sugarcane to grow.
The Pacheco’s estate grown sugarcane grows at an elevation of 4,180 feet above sea level. It is a very tropical bountiful climate in which in the areas surrounding the fields one will likely find mango and berries growing alongside. Also, there are over 5 different varieties of bananas (wild and cultivated) in close proximity to these cane fields. This certain environment is ideal for the cane, which stands tall against the beautiful vista.
All combined, these factors contribute directly to the complexity of the Charanda naturally forming a complex, fragrant, delicate yet somehow still deeply flavored cane distillate.
Single Blended Blanco
Uruapan Charanda Single Blended Blanco is produced from a 50-50 blend of D.O. fresh cane juice and molasses.
The fresh cane juice component is produced from 100% freshly pressed DO estate-grown cane juice that has been pressed by water powered mill. The cane juice is open air fermented in wooden vats for 11 days and then twice distilled in “El Prieto”, a small (1,000 liter) wood fired copper pot still. El Prieto was one of Cleofas Murguia’s original stills, and it has recently been recommissioned. It is approximately 80 years old.
The molasses component is produced from D.O. produced molasses that is open air fermented in stainless steel vats and inoculated with a proprietary yeast. The fermentation time is approximately 48-72 hours. The fermented molasses is then distilled twice. First in a modified French style column still and then the second distillation in a copper pot still with plates. The finished products are blended together and brought to 46% ABV to create Uruapan Charanda (50/50).
Rich wet cane juice up front, savory lime elements. On the palate more of the same with light tea like qualities, bright lemon and mulberry. 46% alc.
Spirits Selection by Concours Mondial de Bruxelles – Gold
2019 Ultimate Spirits Challenge – 94 points
Single Agricola Blanco
Uruapan Charanda Single Agricola Blanco is produced much like the blended blanco but instead here you will find a most delightful expression of Charanda which is 100% D.O. estate produced cane juice.
Freshly pressed cane is wild fermented in open topped wood vats, then it is distilled twice in the copper pot stills you’ll see below. This Single Agricola heavily showcases the deep rich red volcanic soil and also the impressive 4,180 (feet above sea level) altitude which the Cana Morado, Cristalina and Criollo grows.
A toasted plantain entry with more brûléed notes of spring cut flowers and a refined funk quality, makes you want to dance but you won’t stay up all night. 46.5% alc.
2019 San Francisco World Spirits Competition – Double Gold
2019 Ultimate Spirits Challenge – 93 points
Single Blended Añejo
Uruapan Charanda Single Blended Añejo is produced from a 50-50 blend of D.O. fresh cane juice and molasses. The fresh cane juice component is produced from 100% freshly pressed DO estate-grown cane juice that has been pressed by water powered mill. The cane juice is open air fermented in wooden vats for 11 days and then twice distilled in “El Prieto” and “El Hungaro”, small (1,000 liter) wood fired copper pot stills. El Prieto was one of Cleofas Murguia’s original stills, and it has recently been recommissioned. It is approximately 80 years old.
The molasses component is produced from D.O. produced molasses that is open air fermented in stainless steel vats and inoculated with a proprietary yeast. The fermentation time is approximately 48-72 hours. The fermented molasses is then distilled twice. First in a modified French style column still and then the second distillation in a copper pot still with plates. The finished products are blended together and brought to 46% ABV to create Uruapan Charanda (50/50).
Further effort is made with this delicious bottling, as it’s laid down in ex-bourbon barrels within the rick-house for a time period of 18 months or more. Next the charanda will be blended between six barrels and finally, bottled.
Aged ~22 months in ex-american casks. Sunshine and warm brown sugar on the nose, the palate leads you to light tobacco and sweet toffee notes but the brightness from the cane pulls through and you finish cleanly with a golden cane juice afterthought. 46% alc.
Sol Tarasco Charanda Ańejo con Hongos
This delightful dram is an homage to the rich fungi culture that is and always has been in Michoacán.
- 100% Guarapo (D.O. Estate Grown & Pressed Sugar Cane)
- Red Volcanic Soil
- Elevation 4,180 FASL
- Cask Type: Ex-bourbon
- Aging: Minimum of 3 years and 4 months
- Fungi: Lactarius Indigo, Pleurotus Ostreatus (added in cap and powder form post distillation)
So says Miriam Pacheco:
“The Purépecha people, whom are native to Michoacán, have for thousands of years collected, consumed and cherished the mushrooms which grow wild through our beautiful state, for spiritual well-being. Our family invites you to enjoy this unique spirit that celebrates the rich and indomitable Tarascan character and culture.”
