Forged from high quality, high temperature fired ceramic, each mug is hand made, hand cast, and then individually hand glazed resulting in a small variance in glaze color which makes each mug unique.

Travel the winding course to the tiki bar for a fire-colored cocktail of Deadhead Rum, fresh lime juice, Demerara cane sugar, Rhubarb bitters, topped with egg whites. Indulge in the exquisite taste of Deadhead Rum 6 Years Old, presented in a beautifully crafted 700ml gift box. Add Deadhead Rum, Trader Vic’s Macadamia Nut Liquor, Cointreau, Fresh Lime Juice, and Coconut Water to cocktail shaker filled with ice. The original signature cocktail by Lucky Munro will airmail you to the tropics with one sip as Deadhead Rum, brandy, pineapple, orange juice, and coconut cream await your arrival.Our packaging meet all the requirements of many partner carriers, especially for international carriers. A unique blend of an exotic jungle experience, a tinge of the macabre, served with a slice of humor. One sip of this island-inspired mix of Deadhead Rum, overproofed Lemon Hart 151, Curaçao, Don’s Mix, citrus juice, and vanilla will get you lost in the jungle forever. A banana leaf, banana chip, coconut milk, and Deadhead Rum and Bonampak Coffee Rum belong in only one drink: An original signature cocktail by Michael Carbajal. It’s a warm welcome into the comforting world of Deadhead Rum, sugar, slice of lemon, stick of cinnamon, and a pinch of nutmeg.

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Deadhead Rum shakes hands with Xtabentun, a Yucatan liqueur of honey and anise, for a refreshing partnership made in Mayan history. An umbrella has never found a better place to be than covering a refreshing cocktail of Deadhead Rum, Grand Marnier, Mango nectar, Gatorade and fresh lime juice. Who cares when you got a refreshing cocktail featuring Deadhead Rum, lemon and grapefruit juice, Angostura Bitters, Anisette, Brown sugar syrup and Bacardi 151. Could this be the next "Billy Beer" of rum where everyone bought the bottle to collect, but no one opened it? The beginning with the purest waters of glaciers, removing foreign materials, neutralizing the impurities and treating the water by reverse osmosis, we dilute the molasses to prepare the fermentation of the rum.