Inspired by Ancient Recipes Used by Mayan and Aztec Emperors Chocolate – its scientific name (Theobroma Cacao) translates to the Food of the Gods and is one of Mexico’s many culinary gifts to the world. Chocolate has been in Mexican culture since the Mayans and is something that's deeply embedded in the people and the history of Mexico.
Rich, full-bodied, rum is infused with locally sourced, decadently dark, slow roasted cacao. The delicate infusion process enhances the natural qualities of aged rum, allowing the chocolate and rum to exist in perfect balance.
No Monkeys, No Chocolate On the south bank of the Usumacinta River Chiapas, Mexico is Yaxchilán, the site of a significant Maya center dating back to 250-900 C.E. Many of the buildings stand today with carved stone lintels that have scenes representing the capture of sacrificial victims and shrunken heads.
Deadhead cask aged rum is housed in bottles resembling tsantsas, or shrunken heads—which many believed were kept as trophies for honor and spiritual renewal— it aims to respect the heritage of this region and captures its spirit from the bottle to the glass.
Deadhead dark chocolate rum is a complimenting line expansion, true to form with its eyes and mouth sewn shut. The shrunken head monkey bottle is befitting for a rum infused with cacao.
Cacao beans grow inside tough pods on cacao trees. When the pod falls to the ground, the seeds are trapped inside and can’t sprout into a new tree. This is where monkeys come in. They open the cacao pods and eat the sweet fruit inside, but spit out the bitter seeds, allowing cacao trees to reproduce and spread. Without monkeys, there’d be no chocolate!
Rum From a Region Recognized For Some of the Most Outstanding Rums of the World At 15 degrees north latitude, Deadhead Rum's sugarcane is grown in Tapachula, Chiapas, an area known for its high mountains, abundant rainfall and fertile lush sugar cane plantations. Rum from this region has been recognized among the most outstanding rums of the world.
Creating spirits worthy of praise takes incredible ingredients. Deadhead rum is an amalgamation of great raw materials, a great and delicate process of art, and the presence of a great master blender who had the ability of designing and blending something that satisfies us—something that accompanies us through great moments in life.
Each Bottle a Testament to the Artistry of Rum Making The family owned distillery, Rones de México, behind Deadhead rum has been making rum in Chiapas, for three generations since 1948. It is the producer of the most award winning rums in Mexico. Carefully handcrafted with time-honored traditions, each bottle is a testament to the artistry of rum making.
Fresh cane juice from estate grown sugar cane is slowly fermented then distilled in copper pot stills to remove impurities, and develop a rum with excellent aroma, texture, and pure, clean flavors. The rum is then aged in medium charred American oak barrels for five years.
At the same time, molasses is patiently fermented through local airborne yeast then distilled in a single column still crafting a bold, crisp rum with richness and solid structure. To achieve a subtle yet intricate flavor the rum is aged for over six years in Chiapas oak and heavily charred American oak barrels.
These two rums are meticulously blended together to achieve the perfect balance and complexity of a well crafted spirit and form the foundation of Deadhead Dark Chocolate Rum.
-AWARD- Gold Medal Taste – 2018 WSWA Spirits Competition
Silver Medal Taste – 2018 Tastings Competition:
Gold Medal Taste – 2017 International Spirit Competitions: