Charanda, the little-known rum from Mexico

The appearance of the Charanda dates back to the 16th century, when the Spaniards introduced sugar cane to Mexico. Residents of the state of Michoacán began distilling sugar cane juice to produce an alcoholic beverage called Charanda. This drink has become popular in the region and is now considered a specialty of the State of Michoacán.

Rum and charanda are both sugarcane spirits, but there are differences in their production process and taste. Charanda is made from fermented and distilled sugar cane juice, while rum is usually distilled from molasses. Charanda tends to have a more complex taste than rum. The ferrous soil gives the sugar cane a greater intensity in its aroma, sweetness and flavor.

This drink benefits from a name of origin; D.O. (Denominación de Origen) since 2003. It is produced in the Uruapan region, in the state of Michoacán, a region that includes a production area of 16 municipalities of Ario, Cotija, Gabriel Zamora, N. Parangaricutiro, Nuevo Urecho, Peribán, Los Reyes, S. Escalante, Tacámbaro, Tancítaro, Tangancícuaro, Taretán, Tocumbo, Turicato, Uruapan and Ziracuarétiro.

Located at an altitude of between 1600 and 3842 meters above sea level, the region is a transition zone between the area called Tierra Caliente and the picturesque lake zone of Pátzcuaro. In the Uruapan region, there is a long tradition of growing sugar cane, cultivated since 1550. This region is characterized by the presence of a large number of extinct volcanoes. The soils of red volcanic stones give a special flavor to sugar cane. The name of the spirit is also given in honor of the hill of Charanda. Etymologically Charanda means "red earth" in the Purépecha language.

At Alegrias, among the many Mexican rum that we offer for tasting one of these unknown rums from Mexico; the Charanda Hongos from the Sol Tarasco distillery; a Charanda with Cordyceps mushrooms. These mushrooms have been considered for thousands of years to promote longevity and be invigorating. According to the beliefs of ancient cultures, this mushroom favored the balance of body and soul. These mushrooms are widely used in Mexico for medicinal purposes.

Cane juice is distilled twice in a copper still before aging in bourbon barrels for 24 months before macerating with mushrooms for 3 months.

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