The distillery was founded in 1945 in Veracruz, Mexico. A state that lies a bit off the beaten path in the Caribbean. It's known for its cavernous landscape, mountainous terrain, abundant rainfall and fertile, lush fields of sugar cane. Tropical Veracruz, due to its proximity to the Gulf of Mexico and its warm trade winds, is famed for its sugar cane plantations, and equally recognized as the cradle of high-quality Rum it is where DeadHead Rum was born. Deadhead rum is fermented with yeast over local air and double-distilled from molasses and fresh sugarcane juice using a Pot Still method. It's then filtered through charcoal before being aged six years in European oak and rested in ex-wine casks and bourbon barrels. Bottled in a truly unique Tsanta (shrunken head) design. 

In 2011, Deadhead Rum emerged to honor Mexico's rum legacy. Teaming up with Rones de México, we aimed to shine a global spotlight on Mexican rum, often overlooked in the spirits scene. The 10th Anniversary Limited Edition, expertly crafted by master blender Jorge, is an extraordinary tribute. Garnering a 95-point rating, it boasts a whiskey-style nose, brown sugar, cigar-leaf, and a finish of oak and leather. Each hand-numbered bottle features a Mayan-inspired label, celebrating the cultural connection. Facing challenges in the competitive spirits market, Deadhead Rum has persevered, winning numerous awards. As the 10th Anniversary Edition arrives in June 2021, it marks a renewed commitment to putting Mexican rum on the map—here to stay and born anew.