The bottle looks like it came off an ancient Caribbean pirate ship with hand-tied hemp lacings to sew the eyes and mouth shut. Subtly intricate in detail, it respects the heritage and belief systems of a region, that captures the spirit of the Shuar and tastes the way it looks: complex and beautiful (but maybe not in the most accepted manner). Deadhead Rum is born from a blend of pure sugarcane juice and rich molasses grown in privately-owned plantations located in Tapachula, Chiapas, a region known to produce some of the most outstanding rums in the world. Fermented and double-distilled in small batches, the rum is then aged in Chiapas and American oak barrels for six years. Once aged, the art of blending Deadhead begins.
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