Charanda, like tequila or cognac, holds a protected designation of origin and can only be produced in 16 municipalities in Michoacán, Mexico. Uruapan Charanda is made from high-altitude sugarcane grown at 4,180 feet in red volcanic soil, known as charanda in the Purépecha language, surrounded by banana and mango trees.

It's production blends two distillates—50% sugarcane juice distilled in copper pot stills, similar to rhum agricole, and 50% molasses distilled in a French-style column still for smoothness. Depending on the expression, the flavor profile ranges from the fresh, grassy, and slightly smoky character of a blanco to the warm vanilla, caramel, and butterscotch notes of an añejo. Produced by the Pacheco family at Casa Tarasco for over 111 years, Uruapan reflects both tradition and terroir in every bottle.