Deadhead Dark Chocolate (70cl)

A dark rum infused with dark chocolate and slow-roasted cocoa. It is made from a blend of sugar cane juice rum and molasses rum. The sugar cane juice rum is fermented and distilled in copper stills, then matured in American oak casks. The molasses rum is distilled in column stills and matured in American oak and Chiapas oak casks. After five years of maturation, fine chocolate is added, followed by a further 60 days of maturation and infusion. It is bottled in a small monkey-head bottle with stitched eyes and mouth. On the nose it shows coffee, caramel and dark chocolate. On the palate it is sweet, with chocolate, toasted cocoa beans, caramel and Bing cherry. It is a premium rum to be sipped neat.