Deadhead Dark Chocolate Rum
Deadhead Dark Chocolate Rum was inspired by ancient recipes used by Mayan and Aztec Emperors. Rich, full-bodied, rum is infused with locally sourced, decadently dark, slow roasted Cacao. The delicate infusion process enhances the natural qualities of the aged rum, allowing the chocolate and rum to exist in perfect balance.
Single blended, 5-year-old rum infused with organic cacao has the essence of coffee and butterscotch on the nose, the echo of dark chocolate is restrained but solidly present in the bouquet. The decadent dark chocolate flavor comes to the forefront on the first sip, layered with a back note of Bing cherry and cream soda.
- ALCOHOL VOLUME: 35% (70 proof)
- REGION: Chiapas, Mexico
- CASK: Toasted American oak (80%) & Chiapas oak wood (20%)
- DISTILLATION: Single column (molasses) & pot still (cane juice)
- WATER SOURCE: Natural spring, water treated and softened (demineralized)
- INGREDIENTS: Estate-grown sugar cane, Molasses, organic cacao, and other natural flavors
- OFF-THE-STILL PROOFS: 110 pot still / 150 column
- BARREL-ENTRY PROOFS: 90
- MATURATION: 5-7 yrs.
- FILTRATION: Charcoal before resting and maturation & filter press before bottling
- 2018 WSWA Spirits Competition: Gold Medal
- 2018 Tastings Competition: Silver Medal
- 2017 International Spirit Competitions: Gold Medal
- Tastings Competition: 87 POINTS
- The Tasting Panel: 92 POINTS
The shrunken head of an enemy was kept as a trophy; taken for blood honor and spiritual renewal.
The image of Deadhead’s bottles is likely indelible to all who’ve seen them. They pay tribute to the Shuar, who were known to collect the shrunken heads (tsantsas) of their vanquished foes, believing that the soul remained within. While Deadhead’s vessels don’t contain souls, they do contain award-winning spirits: The Cask Aged Rum is aged for six years in toasted American and Chiapas oak barrels, and the recipe for its slow-roasted, cacao-infused Dark Chocolate Rum was inspired by ancient recipes used by Mayan emperors.
Nestled in Southeastern Mexico, in the rugged region of Chiapas, Tapachula is a sustainable rural community where the Suchiate River connects with the Pacific Ocean. Surrounded by banana plantations and extraordinary tropical rainforests, Rums from Mexico is located in the second sugar mill in Chiapas, Mexico. The family-owned and operated distillery has been producing exceptional rums and aguardiente for three generations since 1948. With dozens of international awards, not only is it the most-awarded rum distillery in Mexico, but it also produces the only Mexican rum that has earned an international award in the history of the American Rum Industry.
A destination for foodies, who want to enjoy all three pillars of good travel: good food, spirits, and adventure, guests can participate in hands-on learning about the process of making rum and aguardiente, from the fermentation of the sugarcane and the distillation to the aging in barrels and bottling, while touring the distillery in the remote lush jungle.
Rums from Mexico Distillery supports sustainable agriculture and endeavors to advance the economic and social conditions of the communities in which they operate. They are committed to preserving and respecting the earth and the environment. For example, to minimize its carbon footprint, it has eschewed the use of plastic in favor of glass for its Deadhead rum brand; and when distilling all its spirits, Rums from Mexico participates in fair trade and is green industry certified. What’s more, the brands donate to local schools, health clinics, and local artisans.