Born of Love, Obsession
and a Degree of Spirited Madness
While we in no way condone the practice of human mutilation,
we cannot ignore the importance of such rituals to some
tribal cultures: both recent and in ages past.
Head shrinking is part of the human experience and
like all cultural practices, bears understanding.
THE POWER OF THE TSANTSA
I am of an ancient warring tribe, tremendously protective of my freedom and unwilling to subordinate myself to authorities. I have a reputation of fierceness based on the savageness directed toward my enemies. Jivaro I am – the only tribe that remains unconquered by the Spanish Empire. I have withstood armies of gold-seeking Incas and defied the bravado of conquistadors. If you cheat me, I will pour molten gold down your throat until the bowels burst. If you kill one of my own, I will cut off your head and make of it a tsantsa.
Murder deserves immediate revenge on the person responsible. I will seek justice – blood revenge. I will trap your vengeful soul, muisak, by cutting off your head and sewing the eyes and mouth shut with string so it cannot escape to take revenge upon me or continue to the afterlife to harm my ancestors.
I proudly wear my trophy around my strong neck. It is my badge of courage. My wakani will increase with powers to protect me. I will draw arutam from the spirit inside the tstantsa for spiritual renewal.
Tsantsa – Black Art of Reducing Heads
I curse you be contained
Poor muisak your sentence will be perpetual
You’ll regret the day that you challenged me
You will be true sample of my supremacy
I liberate my hunting spirit
Because hating gives sense to my life
It’s my nature to show my trophies
And those from my enemies are the precious ones
Blood is on my hands consequence of the fight
Beheaded after their death
Taking it towar the tsantsa
The dark tsantsa
The black art of reducing heads
Damned muisak soul without rest...no life
Their screams won’t be heard
The dark tsantsa
The black art of reducing heads
Extracting his skull their decapitated body
Is just the beginning of the ritual
I sew the eyelids to deny muisak spirit’s visions
He falls in the this is the reason
For painting the skin in black
Their teeth and eyes are extracted
And thrown to Anaconda’s river
The mouth and other cavities
Are sealed too no escape
Your head will be reduced
At the size of my unmerciful fist
Your head is hanging around my strong neck
Now you are part of my war collection
Tsantsa the black art of reducing heads
My damnation is to be in there
(Shrunken) Heads Will Roll
Come view this patch of shrunken heads
Where people were decapitated in their beds.
Mouths sewn, unable to speak
Some were strong and some were weak
Tongue removed, unable to talk
Shot in the back as they tried to walk.
Through incision in the back of the neck
The flesh and fat are removed from the cranium
Their sprits cry out in pain and delirium
Three palm pins hold the mouth in place
Unable to smile, unable to taste
Rubbed down to retain the features
They are the bastard offspring of some other creatures
A wooden ball stuffed over cooked flesh
Herbs containing tannins take care of what’s left
Red seeds placed under the eyelids to ward of vengeful sprits
Tribesmen protecting their souls in fear
Arutam died peacefully here
And if the heads could smile they would
Their seems burst like flowers in summer
These heads are alive, vengeance will be theirs
Muisak is here.
The room is consumed with sinister laughter
Music plays to their majestic slaughter
Severed muscles spasm with fright from a thousand deaths
All kneel in the valley of shrunken heads.
Written by The Marcus De Sade
The Cradle of Rum
Slightly off the beaten track on the Caribbean coast lies the state of Veracruz known for its deep caves, high mountains, abundant rainfall and fertile, lush sugar cane plantations. Tropical Veracruz is a city with a Caribbean soul, feisty rhythms, feisty people, fierce sunshine and beautiful spirited madness. Famous for its sugar cane plantations, Veracruz is recognized as the cradle of high-quality rum due to its proximity to the Gulf of Mexico and its warm trade winds – it is where DEADHEAD® Rum is born.
The Spirit of Cane
DEADHEAD® Rum is born from a blend of pure sugar cane juice and rich molasses. Sugar cane is crushed, and the juice is boiled in order to extract crystallized sugar. What remains is molasses, which retains about 50% of the sugar from the cane juice; this is the basis for the entire rum-making process. We use the finest molasses available to ensure consistent fermentation.
Water from the Ground that Reaches the Clouds
To the west of the port of Veracruz, its snow covered peak is visible to ships approaching the port in the Gulf of Mexico, and at dawn rays of sunlight strike the Pico while Veracruz still lies in shadow.
The Pico overlooks the valley and city of Orizaba, from which it gets its name. The volcano is also known as Poyautécatl which means, "The ground that reaches the clouds.”
The journey of our water takes seven years to flow from the snow covered cap of Pico de Orizaba – the highest volcanic peak in North America, down to the 300 meters deep well beneath our distillery.
DEADHEAD® rum is crafted with supreme attention to detail. We start with the purest glacial waters, carefully remove extraneous materials, after which the water is neutralized by reversed osmosis. We dilute the molasses to prepare it for fermentation.
The Artistry of Rum Making
In small batches, the sugar cane juice is slowly fermented and double-distilled in pot stills removing impurities for exquisite aroma, texture, and a pure, clean finish. Any more than that and the rum loses aromatics and essential components. Meticulously crafted to achieve perfect balance and complexity, only the heart of the second distillation is used.
DEADHEAD® Rum is then laid to rest for six years European Oak Barrels to impart flavor and character. The interaction of wood endows our rum with a luxurious golden color, as it matures and mellows the spirit.
Once the rum has been aged, the art of blending DEADHEAD® Rum begins. Using the Solera method, rum singular unto itself, revealing its origins through its flavors by aging in cognac, whiskey, sherry, bordeaux, port and rojas barrels are meticulously combined to create the subtle yet distinctive flavor profile that is the mark of excellent rum. Finished with a charcoal polishing, the spirit in each bottle is a testament to the expert care and artistry of rum making. DEADHEAD® Rum the Raising Cane.
ARUTUM TROPHY TSANTSA
750ML 40% ABV (80 Proof)
DEADHEAD® Rum, a glorious cane spirit outfitted with likely the most striking bottle since the invention of packaging with its standout artist rendered shrunken head bottle, strong message about authenticity and attention to craftsmanship in distilling that takes the experience beyond the bottle to the glass.
In contrast to its rather macabre bottle, the rum is a genuine thing of beauty. DEADHEAD® Rum is ideal for sipping after dinner, it’s assertive aromatics and brilliant flavors make it a great choice for use in classic tall drinks.
It has a rich amber hue, an impossibly light body and a bouquet saturated with the aromas of coffee, chocolate, allspice, cinnamon and nutmeg, all of which carry through to the palate along with the added flavors of cloves, anise and caramel. The long, spicy finish seals the deal. DEADHEAD® Rum is skillfully balanced between dry and semisweet making it a franchise player behind the bar.
Critical acclaim and medals validate the positioning of DEADHEAD® Rum as one of the most compelling ultra-premium rum lines in the market.
2012 Spirits of Mexico Competition – SILVER AWARD
DEADHEAD® ISLAND VOODOO
Created by Victoria D'Amato-Moran
1.5 oz Deadhead® 6 Year Aged Rum
1.0 oz Banana/Green Chartreuse Mix*
2.0 oz Fresh Pineapple Juice
2.0 dash Black Walnut Bitters
Garnish: Lime wheel inside glass and Pineapple Fronds.
* To make the Banana/Green Chartreuse Mix:
Mash 1/2 of a perfect ripe banana, add .5 oz of Chartreuse. Mash to make a puree.
DEADHEAD® RUM FIZZ
Created by Victoria D'Amato-Moran
2.0 oz DEADHEAD® Rum
2.0 oz Cream or Half & Half
1.0 oz Simple Syrup
0.5 oz Lemon Juice
1 Egg White
This delicious drink is based on a Ramos Fizz. Add ingredients to a mixing glass. Add ice. Shake hard and fast (50 shakes). Strain into a chilled 7 oz Cocktail Coupe or Collins glass.
Garnish: Edible flower and lemon peel