Deadhead Rum

Produced in Veracruz, Mexico this rum is produced by fermenting and distilling fresh sugarcane juice. It is then aged six years in European oak and rested for an undisclosed time period in former wine casks and used bourbon barrels. The bottle is encased in a plastic shell with the unique Tsanta, shrunken head design.

The nose reveals a vanilla/caramel swirl with anise, cocoa, a hint of orange and allspice. On the palate, the rum has a strong caramel pop balanced by funky oak notes. As these notes fade, anise and allspice is detected in the aroma along with a strong alcohol bite. A flavour of clove is left on the rum’s finish.