Charanda

Charanda, a sugarcane-based rum produced in Mexico, is born in the highlands of Michoacán, where red volcanic soil, mineral-rich spring water, and a dramatic shfits in climate create extraordinary growing conditions for sugarcane. A stark contrast to the more recognized agave-based Mexican spirits, Charanda opens the door to the vast and often overlooked potential of Mexico’s distilling heritage.

After sugarcane arrived in Mexico in the 1500s, communities quickly adapted it into their own distilling traditions. By the 1700s, Mexican rum had become highly sought after both at home and abroad, particularly in Spain. Its popularity grew so strong that King Felipe V, who presided over Spain and its colonies at the time, banned it to protect domestic brandy and wine producers, forcing Charanda production underground. In the early twentieth century, Mexican rum experienced a revival, and Michoacán emerged as a center of production, with nearly one hundred distilleries producing Charanda across the state. Over time, shifting agricultural priorities and economic pressures led many producers to disappear. Today, fewer than ten remain, making Charanda one of Mexico’s rarest living traditions.

From mineral-rich volcanic soil to seasonal rainfall, temperature swings, and high-altitude conditions, the sugarcane used to produce Charanda is deeply shaped by its environment. This connection to place gives the spirit its distinctive sweetness, balance, and naturally layered flavor, allowing each harvest to reflect the rhythms of the land.

Our Charanda distiller brings together academic rigor and hands-on craft. Born in Jalisco and educated in Michoacán, he specialized in food sciences before earning a PhD in biorefinery and biofuels. His early research focused on repurposing distillation byproducts for sustainable energy, exploring the hidden potential within every stage of production. Rather than remaining in academia, he chose to apply this scientific mindset directly to distillation. For the past seven years, he has devoted himself to refining Charanda, bringing precision, experimentation, and careful observation to every batch.

In Michoacán, building a spirits business often means navigating uncertainty and unwanted attention. To protect his work and maintain independence, our distiller operates discreetly. His distillery sits behind unmarked doors, without signage or public presence, functioning more like a hidden workshop than a commercial facility. This intentional anonymity allows the spirit to speak for itself—unshaped by hype, rooted instead in craft, place, and purpose.