Deadhead Rum Dark Chocolate (Monkey Head)

Volume: 0.7 litres | Alcohol content: 35% | Chill filtration: Yes | Colouring: No

Special Features:

Deadhead Dark Chocolate brings together aged rum and slowly roasted cocoa. The base rum matures for five years before being infused with locally harvested cocoa. It is produced at a family-run distillery in the Mexican state of Chiapas, combining cask maturation with a subsequent cocoa infusion.

The distinctive bottle depicts a shrunken monkey head with replica stitches at the eyes, mouth and back of the head. It contains 0.7 litres at 35% alcohol and is offered without additional gift packaging.

Tasting Notes:

• Nose: On the nose, chocolate and cocoa notes mingle with coffee. The aroma is creamy and almost milky, with vanilla and caramel adding a sweet, gentle touch.
• Palate: On the palate, the rum is soft and rounded without losing all definition. Chocolate combines with coffee and caramel, complemented by delicate cherry and cream soda notes.
• Finish: Chocolate and coffee linger together on the finish, recalling a mochaccino.

Distillery/Bottler:

Deadhead comes from Rones de México in Tapachula, Chiapas. This family business has produced rum and aguardiente since 1948. It is located at approximately 15 degrees north in a region with favourable conditions for growing sugar cane.

Rones de México processes both freshly pressed sugar cane juice and molasses. The juice is distilled in a pot still, while the molasses is distilled in a column still. These different distillates form the basis of the house blends. The distillery uses American oak and oak from Chiapas, among other woods, for maturation; Master Blender Jorge Perez brings the aged rums together.

Facts: