Uruapan Charanda 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 a 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).

Uruapan Charanda Single Agricola Blanco

Uruapan Charanda Single Agricola Blanco is produced much like the blend above 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.

Uruapan Charanda 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 a 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.

Sol Tarasco Charanda Ańejo con Hongos

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)

Miriam Pacheco says:
"The Purépecha people, who 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."

Unique Labeling

The labeling of ‘Single Blended “Rum”’ was conceived after Miriam Pacheco and William Scanlan (Heavy Métl Imports) attended a rum classification seminar by Richard Seale (Foursquare Rum Distillery, Barbados) at the San Antonio Cocktail Conference in Jan. 2018. This seminar centered around a classification system beyond color and instead focusing on production material and methods, dubbed the Gargano Classification. In addition to the label ‘Single Blended “Rum”’, William wanted to provide additional production information that is common on high quality mezcales, but generally lacking on most sugar cane distillates.

Single = Single Distillery

Blended = We hybridized this term because The Gargona system defines “Blended” to be a blend of batch distillation (pot still) and continuous distillation (column still). Uruapan 50/50 is a blend of copper pot distillate cane juice with column distilled molasses.

“Rum” = because the TTB made us put it there, despite our best efforts. While Charanda is a sugar cane distillate from the D.O. of Michoacan, it is not simply ‘rum’ - similar to Agricole Rhum or Cachaca.

Since the TTB does not recognize this protected D.O., we put rum in quotes on the label.

Production Technique = Transparency is important Cane Varietal - Different varietals = different flavors Elevation - The climate is tropical at this elevation

Soil Type - The red volcanic soil is unique to the Charanda Map of D.O. - This is a relatively small region

*Each bottle will be hand numbered.