For over 111 years the Pacheco family has been making the finest Charanda in Uruapan, Michoacán, Mexico. The brand is actually named after the city of Uruapan, due to the longstanding history of the Pacheco’s Charanda 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 distilling mezcal to making more profitable distillate from cane. Miriam Pacheco carries on the tradition of making Charanda and runs the family business today.
Charanda is a sugarcane 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 and this speaks to the very specific volcanic red soil—called Charanda in the native language of Purepecha—that can be found here. The soil, which is extremely high in minerality and iron, creates the perfect cane-growing conditions when combined with the warm days and cool nights in Michoacán.