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Single blended 5 year old rum made from estate grown sugar cane juice and molasses, aged in American Oak and Chiapas oak and infused with locally sourced organic cacao. Deadhead Dark Chocolate rum has the same luxurious texture of Deadhead with an added delight of dark, but not bittersweet, chocolate.
Nose is cocoa pebbles, sweet but too much, finish grows on me. Not artificial tasting at all like some other chocolate flavored rums. Will make a mean mudslide
Gennemtrængende duft af vanilje. Nærmest som at stikke næsen i en bøtte med vaniljesukker. Smagen er også gennemtrængende af vanilje, men også chokolade. Jeg har smagt den to gange, og første gang var chokoladen meget dominerende, men anden gang var det mere som lidt mælkechokolade. Med sine 35% er det en mere end likør. (10. December 2018 i 1423 romkalender)
Got a sample of this from RR Tasting Club, but I must say that this is nothing I can recommend if you’re looking for rum.
It’s more a liquor than a rum. I’m quite sure it works if you’re looking for a sweet liquor to your coffee.
They call it dark chocolate, but it’s the vanilla that’s dominates together with the sweetness. In the end there’s some hints of dark chocolate.
Picture: The emptied bottle and its content poured in glass out in the Stockholm archipelago.
Very sweet with almost no feeling of alcohol, notes of cocoa, vanilla and coffee
This is truly an amazing rum. The flavor is distinct, unique, smooth and with no heat. This would be fantastic as a desert rum after a really nice meal. This is something for anyone one that enjoys chocolate. Not overpowering, just the right amount of flavor. Try this and enjoy.
I am not impressed, taste is weak, too much chocolate, I do not like smell of this rum
Aroma is full of butterscotch and cocoa.
Taste overriden by chocolote and there is sadly no hint of rum and this makes this just a chocolate liquer.
Even as a mixer this is not a good choice.
Fudge, vanilj och choklad. Både smak och doft. Som godis. Känns mer som en likör än en rom.
Får lite Kahlua vibbar.
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