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Palírna U Zeleného stromu
He has more than 50 years of experience in the rum production.
He began his career in Cuba in the 1960s, where, as director of the beverage industry, he contributed to improvements that are now used as a standard.
Don Pancho has lived in Panama since the 1990s, where he produces the best rums in the world.
The carbohydrates contained in the molasses are converted into alcohol and carbon dioxide by the action of yeast in the fermentation process.
Fermentation itself is exothermic (releases heat), so the fermentation tanks have to be cooled with water.
A constant fermentation temperature of 32°C and a pH between 4.0-4.5 are maintained.
Heffron Original matures in American white oak barrels for 5 years. Every drop of it remains in the barrel for this time. No solera process is used.
Heffron 5YO Rum matures also 5 years in carefully selected ex-bourbon barrels. These barrels have different give the resulting rum a completely different character – dryer taste with more woodiness and tones of tropical fruits.
Heffron 10YO Rum gains its unique taste properties thanks to the careful work of experienced blend masters. It is a masterfully selected blend of ten-year-old rums that have matured in barrels after sherry, bourbon, and cognac that gave the final product a rich palette of flavors and aromas.
Before bottling, the rum continues to mature. The conditions of the Prostějov cellar differ significantly from the climate of Panama. Heffron therefore gets such character from the barrels, that it could never get only in Panama. Before bottling, the rum acquires the required strength of 38%, or 40%, at which its taste properties stand out the best.
He has more than 50 years of experience in the rum production.
He began his career in Cuba in the 1960s, where, as director of the beverage industry, he contributed to improvements that are now used as a standard.
Don Pancho has lived in Panama since the 1990s, where he produces the best rums in the world.
The carbohydrates contained in the molasses are converted into alcohol and carbon dioxide by the action of yeast in the fermentation process.
Fermentation itself is exothermic (releases heat), so the fermentation tanks have to be cooled with water.
A constant fermentation temperature of 32°C and a pH between 4.0-4.5 are maintained.
Heffron Original matures in American white oak barrels for 5 years. Every drop of it remains in the barrel for this time. No solera process is used.
Heffron 5YO Rum matures also 5 years in carefully selected ex-bourbon barrels. These barrels have different give the resulting rum a completely different character – dryer taste with more woodiness and tones of tropical fruits.
Before bottling, the rum continues to mature. The conditions of the Prostějov cellar differ significantly from the climate of Panama. Heffron therefore gets such character from the barrels, that it could never get only in Panama. Before bottling, the rum acquires the required strength of 38%, or 40%, at which its taste properties stand out the best.
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Palírna U Zeleného stromu