Deadhead Rum 6 Year

SKU: 045351

Case configuration: 6x750mL

SKU: BC 407247 / AB 758169

Case configuration: 48x50mL

Once the rum has matured for six years, the art of blending DEADHEAD® Rum begins. Using the Solera method, rum singular unto itself, revealing its origins through its flavors by aging in cognac, whiskey, sherry, bordeaux, port and rojas barrels are meticulously combined to create the subtle yet distinctive flavor profile that is the mark of excellent rum. Finished with a charcoal polishing, the spirit in each bottle is a testament to the expert care and artistry of rum making.

Notes: A rich amber hue, an impossibly light body and a bouquet saturated with the aromas of coffee, chocolate, allspice, cinnamon and nutmeg, all of which carry through to the palate along with the added flavors of cloves, anise and caramel. The long, spicy finish seals the deal.

Awards: 2015 Spirits International Prestige Awards – Gold; 2015 Spirits International Prestige Packaging Awards – Platinum; Tasting Panel Magazine: 95 points ; Spirits of Mexico 2012 – Silver Medal

Deadhead Rum Chocolate

SKU: BC 201783 / AB 811678

Case configuration: 6x750mL

In this very same region of Chiapas where our Deadhead Cask-Aged Rum is produced, the use of cacao dates back nearly 4000 years. One of Mexico’s many culinary gifts to the world, chocolate has been in Mexican culture since the Olmec and Mayan periods, and is something that's deeply embedded in the people and the history of Mexico. 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!

Deadhead dark chocolate rum is made by naturally and simply infusing our 6-Year Cask-Aged rum with roasted cacao beans (seeds), It's lighter in alcohol than Deadhead 6-Year at 35% ABV, and its bottle continues the legacy of the tsantsa, true to form with its eyes and mouth sewn shut.

Notes: The essence of coffee and butterscotch on the nose, the echo of dark chocolate is restrained but solidly present in the bouquet. This rich dark chocolate flavor comes to the forefront on the first sip, layered with a back note of Bing cherry and cream soda. An easy sipper reminiscent of childhood memories of Cocoa Krispies breakfast cereal to some tasters!

Awards: 2017 Spirits International Prestige Awards – Gold; 2018 Beverage Tasting Institute – 87 points; WSWA 2018 – Gold Medal