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Uruapan Charanda’s flagship expression strikes a lovely balance between the terroir-specific character of the Pacheco’s estate-grown sugarcane and an aromatic funk reminiscent of a faintly smoky Jamaican rum. The unique split between cane juice and molasses makes this an extremely versatile cocktail ingredient with range and flexibility.
Uruapan and the historic brand Sol Tarasco—named after the Pacheco family’s distillery—are made from 100% D.O., estate-grown sugarcane that is freshly pressed by a water-powered mill. The Pacheco’s sugarcane is grown at an elevation of 4,180 feet above sea level in a tropical, diurnal climate surrounded by fields of mango trees, berry bushes, and over five varieties of bananas, all contributing to the unique terroir imparted during fermentation. The cane juice is open-air fermented in wooden vats for eleven days while the molasses sees a 48-hour closed fermentation. The fermented cane juice is then twice distilled in 1,000-liter, wood-fired copper pot stills, and molasses is distilled in a short, French-style column still. All of these factors contribute to the complexity of Uruapan and Sol Tarasco, which deliver intricate, fragrant, and deeply flavorful cane distillates.
-Skurnik