Deadhead Dark Chocolate Rum

The Dark Chocolate expression gets its own bottle: a shrunken monkey head tsantsa, sculpted by artist Rodney "Odd Rodney" McLellan, distinct from the human-head vessel of the standard Deadhead. Inside is a five-year-old rum distilled and aged in the southern Mexican state of Chiapas — where the company sources sugarcane from its own farms in the jungle — infused with locally sourced, slow dark-roasted cacao and blended down to 35% ABV (70 proof). Cacao and Chiapas go back a long way; this is genuinely regional pairing rather than a flavoring exercise. Paul Senft of Got Rum? magazine called it one of the most natural chocolate flavors he'd found in any rum product — not overly sweet, not artificial — and specifically wanted to experiment with it alongside allspice dram and fruit liqueurs like strawberry, banana, and apple. Expect dark chocolate front and center on the nose, with a medium amber pour and a rounded, cocoa-forward palate over the aged rum base. Honest note: some drinkers find the sweetness dominant and prefer the standard bottling. Excellent in dessert cocktails, an espresso-adjacent nightcap, or simply over ice — and a genuinely great gift bottle.

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