Grand Member (first year)
Joined: Oct 05, 2008
From: Agoura Hills, CA
|Posted: 2013-03-03 9:31 pm  Permalink|
We sampled Deadhead Rum neat and in 2 cocktails at the last Rum Rhum Club at Tonga Hut. It's an attractive bottle housing a pretty good amber rum. It's a light gold color in the glass, and my first impressions when sipping it was that it reminded me of a Dominican rum...crisp and dry, with a smooth finish that seems quick, but lingers a bit with a small amount of heat. There was a bit of vanilla aroma to the rum in the glass. I'm not great at picking out particular flavor aspects but I had in my notes from the session that it had characteristics of a spiced rum without tasting like a true spiced rum. I was surprised to hear Forrest tell us that this was a pot-stilled rum because I so closely associate pot-stilled rums with Jamaican rums and their tendency to have a certain funk that this rum did not have. Deadhead is a rum from Mexico, barrel aged for 6 years.
As for mixing it in cocktails, I think it would provide an interesting challenge. Because it closely resembles a Dominican rum, and I have little experience trying to mix with that style of rum, I think it would be a tough nut to crack at first...taking away some of that dryness without losing what makes the rum what it is. Of the 2 cocktails we tried, I found the second one more to my liking. It was mixed with citrus and a tamarind chile syrup.
I enjoyed sipping this rum neat and will continue to do so once I procure a full bottle. Who knows, once I have a bit more practice mixing with a rum of this type I may even try it in a cocktail of my own.
if it's not a little complicated, it's probably not worth it.
5 Minutes of Rum