• Deadhead Rum Book Cover

    Born of Love, Obsession
    and a Degree of Spirited Madness



    The Story of DEADHEAD® Rum

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  • Deadhead Rum Fire

    (sansha) noun.

    The shrunken head of an enemy kept as a trophy;
    taken for blood honor and spiritual renewal.

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  • Deadhead Rum Girl

    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.


    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
    Damned muisak

    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

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  • Deadhead Rum Veracruz

    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.

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  • Deadhead Sugar Cane

    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.

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  • Deadhead Volcano

    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.

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  • Deadhead Rum Snifter Cocktail

    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.

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  • Deadhead Rum 750ml


    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.

    Tasting Notes
    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

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    DEADHEAD® Rum is also available in a 50 ml PYGMY size...
    because everybody loves a little head!

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  • Deadhead Rum Mojito Cocktail

    Experience Deadhead® Rum

    Deadhead Voodoo Cocktail

    Island Voodoo

    Deahead Neat Cocktail

    The Deadhead®

    Deadhead Rum Fizz Cocktail

    Rum Fizz

    Deahead Mojito Cocktail


    Deadhead Fire Cocktail

    Serpentine Fire

    Deahead Tongan Cholo

    Tongan Cholo

    Tropical Relish

    Tropical Relish

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  • Deadhead Cocktail 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.

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  • Deadhead Cocktail neat


    1.5 oz DEADHEAD® 6 Year Age Rum

    Serve neat or on the rocks.

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  • 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

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  • Deadhead Cocktail Mojito


    1.5 oz DEADHEAD® Mo' Better White Rum
    3 fresh mint sprigs
    2 tsp sugar
    3 tbsp fresh lime juice
    club soda

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  • Deadhead cocktail Serpentine Fire


    Created by Anthony DeMaria
    Bar + Bistro at the Arts Factory, Las Vegas

    1.5 oz DEADHEAD® 6 Year Aged Rum
    1.0 oz lime
    1.0 oz Demerara
    2 dashes Rhubarb Bitters
    Bar spoon of Ghost Pepper Essence
    1.0 oz Egg Whites
    1/2 Bar Spoon Bing Cherry Juice

    Hard Shake & Strain

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  • Deadhead cocktail Tongan Cholo


    1 1/2 oz DEADHEAD® 6 Year Aged Rum
    1/2 oz Gran Marnier
    2 oz agua de tamarindo
    1/2 oz honey
    1/2 oz fresh lemon juice
    2 dashes Angostura bitters
    ground chile de de arbol to taste

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  • Deadhead Tropical Relish


    1 cup pineapple
    1 cup mango
    1/2 cup onion
    1/2 cup red pepper
    1/2 cup avocado
    1 1/2 oz DEADHEAD® 6 Year Aged Rum
    1 ounce lime juice
    salt & pepper

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  • Contact Us

    Iconic Brands, Inc.
    15441 Stafford St
    Industry, CA 91744
    Tel 909-333-4485
    Fax 909-697-2215

    DEADHEAD® Rum is imported and marketed by
    Iconic™ Brands, Inc.
    For more information, please visit www.iconicbrandsinc.com

    Contact Form

    Contact form submitted! A representative will get back to you as soon as possible.
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    Jon B. Miller, Esq.
    Devon Chu
    Joseph Koller
    David Johnson
    Khara Zou
    Thomas Parker
    Adam Carreon
    Victoria D'Amato-Moran

    Kim Brandi would also like to thank all of her friends, without their support none of this would have been possible.

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Please Sip Deadhead® Rum Responsibly.

© 2016 Deadhead Rum, Inc. Imported by Iconic Brands, Inc.
Industry, CA 40% alc/vol.