DeadHead Rum

About DeadHead Rum

Deadhead Rum is an amalgamation of great raw materials and a delicate process, deeply rooted in tradition and reflecting the heritage of its native land. The brand makes its small batch rum from fresh cane juice and molasses and ages each distillate in Chiapas and American oak barrels for six years. This perfectly balanced and complex expression is then bottled in a truly unique Tsanta (shrunken head) design.

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About Rum

Rum history allegedly started in the Carribiens in the 17th century when they started to ferment and distill molasses, a byproduct of sugar production. Most of the Rum is aged in oak or ex-wine casks, giving its color and flavor.

 

We distinguish between 4 different Rum categories, where white or unaged rum is mainly used in cocktails, while dark, spiced, and añejo (aged) rum are mostly enjoyed neat.