The Deadhead bottlings are produced in Veracruz, a city in Mexico steeped in tradition. The premium rums are presented as shrunken heads, which were taken home by the Mexican natives as a victory trophy after a battle. The look of the bottles also reflects the so-called "Día de Los Muertos", the Day of the Undead. A traditional holiday in Mexico. The Deadhead Rum with its monkey-shrunken head look is made from both sugar cane juice and molasses. The sugar cane juice is fermented and distilled in copper pot stills. Maturation takes place in American oak barrels. The molasses is distilled in column stills and matured in American oak barrels and Chiapas oak barrels. Once the maturation is complete, the finest chocolate is added. The rum matures for a further 60 days. This special recipe was inspired by ancient Mayan and Aztec recipes. This monkey shrunken head is a tribute to the spiritual beliefs of both tribes.