Deadhead 6 Year Old Rum, 70 cl

Product Information

This rum is distilled twice and aged in European oak barrels for six years before being expertly blended to obtain the rich, desired spicy flavour profile. Its exceptional quality and craftsmanship have earned it prestigious points and recognition from renowned sommeliers and experts in the industry. With good reason: It stems from Veracruz, Mexico and is distilled from molasses and sugar cane juice through local airborne yeast. It’s smooth in the mouth and you taste the sweetness and spices and really feel the warmth strong in your chest.

A bewitching blending of exotic island flavors, fresh pineapple juice and Deadhead rum served with a molasses bruleéd pineapple flower by DTD. The special drink recipe from The Tonga Hut in Hollywood matches Deadhead Rum and Grand Marnier against tamarind chili syrup that’s sure to pin your tongue to the mat. Okay, it has a creepiness factor of 10 which makes it stand out from all other rums out there in regards to containers. Who cares when you got a refreshing cocktail featuring Deadhead Rum, lemon and grapefruit juice, Angostura Bitters, Anisette, Brown sugar syrup and Bacardi 151.

They pay tribute to the Shuar, an indigenous people who were known to collect the shrunken heads ( tsantsas) of their vanquished foes, believing that the soul remained within. An explosion of flavor happens when pot-stilled Deadhead Rum reacts to pot-stilled Luxardo Maraschino liqueur and Black Cloud Mango Bitters. Deadhead Rum takes on the classic old-fashioned and creates a new fashion drink we think will never go out of fashion.

Deadhead is a 6 year old rum in a bottle shaped like a shrunken head, known as a Tsantsa, a trophy kept from a defeated enemy. An umbrella has never found a better place to be than covering a refreshing cocktail of Deadhead Rum, Grand Marnier, Mango nectar, Gatorade and fresh lime juice. The aging process of six years has allowed the rum to develop deep, caramelized notes with hints of vanilla and oak.

Oh baby this is a great cocktail of Deadhead Rum, Hibiscus tea, fresh lime juice, cream of coconut, and ginger syrup. On the Caribbean coast is the state of Veracruz, known for its deep caves, high mountains, abundant rainfall and its sugarcane plantations.

Which is why, we pride ourselves on ensuring your bottles are well protected for their journey from us to you. Father’s Day is a holiday of honoring fatherhood and paternal bonds, as well as the influence of fathers on a family. Single blended 6 year old rum made from estate grown sugar cane juice and molasses and aged in American Oak and Chiapas oak. Shake all ingredients with crushed ice, pour into a Tiki Kon Collins glass, and garnish with 3 cherries and a spear of pineapple. Critical acclaim and medals validate the positioning of DEADHEAD® Rum as one of the most compelling ultra-premium rum lines in the market.

Deadhead Rum teams up with Grand Marnier to punch it out with orgeat syrup (Mai Tai ingredient), lime juice, pineapple juice and a garnish of mint. The rum itself is a blend of sugar cane juice and molasses - it is double-distilled and matured in European oak barrels for six years before being expertly blended to achieve the desired rich, spicy flavour profile.