For over 111 years the Pacheco family has been making the finest Charanda in Uruapan, Michoacán, México. The brand is actually named after the city of Uruapan, due to 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 sugarcane as there was no money in mezcal and cane distillates were a more profitable business.
Miriam Pacheco carries on the Charanda making tradition and 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 2003 as family they lead the charge in the creation of the D.O. (Denomination of Origin) protecting Charanda.
Charanda is a D.O. protected cane distillate that can only be made in 16 municipalities in Michoacán. The raw material (sugarcane, molasses or piloncillo) may only come from within the D.O. The protected D.O. for Charanda is very specific and speaks to a unique soil deep reddish soil type that is found in these 16 municipalities that the Tarascan’s in their native language of Purepecha called 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 sugarcane to grow.
The Pacheco’s estate grown sugarcane is grown in at an elevation of 4,180 feet above sea level. It is a very tropical climate in which in the area surrounding the fields one will find mango trees and berries growing. In addition, there are over 5 different varieties of bananas (wild and cultivated) in close proximity to the cane fields. The tropical climate creates warm days, and cool nights. All these factors contribute to the complexity of the Charanda delivering a complex, fragrant and deeply flavored and unique cane distillate.