The Deadhead bottlings are produced in Veracruz, a city rich in tradition in Mexico. The premium rums are presented in the shape of shrunken heads, which were taken home by indigenous Mexicans as a trophy after a battle. The appearance of the bottles also reflects the "Día de Los Muertos," the Day of the Dead, a traditional holiday in Mexico. The Deadhead Rum in monkey shrunken head optics is made from both sugar cane juice and molasses. The sugar cane juice is fermented and distilled in copper pot stills. It is aged in American oak barrels. The molasses is distilled in column stills and aged in American oak barrels and Chiapas oak barrels. After aging is complete, the finest chocolate is added. The rum then ages for another 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.

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