7102 – Deadhead Mexican Rum Chocolate 35º – 70 Cl

7102 – DEADHEAD RUM CHOCOLATE 35º – 70 Cl.

Characteristics: Forget everything you know about flavored rums. This is Deadhead Dark Chocolate Rum, a spirit that breaks all moulds, designed for the collector, the chocolate lover and, above all, for those looking for the most original and unforgettable gift. The bottle is the undisputed star: a Tsantsa trophy in the shape of a monkey head, a tribute to ancestral Mayan and Aztec rituals that becomes the center of all eyes. It is a piece of art that, according to beliefs, protects evil spirits.

But the real magic is inside. It is not a generic sweet liqueur; it is a premium Mexican rum, with a 5-year aging base, meticulously infused with the best organic cocoa from Chiapas. Inspired by ancient recipes that combined sugarcane distillate with the “food of the gods”, the result is a deep, velvety and dangerously delicious flavour experience. A rum awarded for its flavour and, of course, for its iconic packaging (Platinum at the Spirits International Prestige Awards).

Production and Origin: Deadhead is a Mexican rum that celebrates freedom and authenticity. It is born in Veracruz, the cradle of high-quality rum, thanks to the sugarcane plantations and the trade winds perfect for aging.

The process is a meticulous art inspired by ancestral traditions.

• Raw Material: A unique blend. Sugarcane juice (fermented and distilled in a copper still) and molasses (column distilled) are used.
• Base Aging: The rum matures for 5 years in a Solera system that includes American oak barrels, Chiapas oak, ex-Cognac, ex-Sherry and ex-Port.
• Cocoa Infusion: Once the rum is aged, it is infused with the “finest chocolate” (roasted organic cocoa from Chiapas) following recipes inspired by the Mayans and Aztecs.
• Final Maturation: The infused rum rests for an additional 60 days so that the flavors integrate perfectly, achieving its velvety texture.

Tasting notes:

• View: Deep dark amber colour, with dense mahogany reflections, clean and bright.
• Nose: A perfect balance. The aroma of intense dark chocolate and roasted cocoa beans is the protagonist, but leaves room for nuances of freshly brewed coffee, butterscotch (caramel of butter and brown sugar) and the vanilla of old rum.
• Mouth: Powerful and silky entry. The taste of dark chocolate is intense in the first sip, but in the mouth it transforms, revealing notes of ripe Bing cherry, vanilla and caramel. The finish is long, creamy and velvety.

Distillery: Producer Deadhead Rum: (Master Rum Master: Carlos Mendoza)

Country of origin: Mexico

Graduation: 40% Vol

Capacity: 70 Cl bottle.