SICILIAN RUM IN WORLD PREMIERE

The "Monografia Agraria del Territorio d'Avola in Sicilia" (1878), by the botanist Giuseppe Bianca, was one of the technical and theoretical bases from which Corrado Bellia started to cultivate the only sugar cane plantation in Italy.

Avola Rum is made using agricultural methods. The sugar cane is harvested between December and April, depending on the sugar content. The canes, cut at the base, are cleaned and squeezed in machines that separate the juice extracted from the bagasse - the cellulose fibre. At this point the fermentation process begins, which lasts between 4 and 10 days. Distillation takes place at the Giovi Distillery, near Messina, which has been in business for over 40 years: the discontinuous bain-marie method is used. After a few months of rest, it is bottled at 52%.

The result is a rum with a smooth and intense aroma, perfect for those seeking a niche product that can tell the story of a place and express its terroir.

A BOTTLE FROM THE FUTURE

Spirit Academy has the privilege of exclusively presenting this project, in which it believes so strongly that it has taken the decision to sell these rums without any margin on the sale. The price of these bottles encapsulates 10 years of work and helps to keep the project alive, based on Corrado's dream of bringing cane, and therefore rum, back to Sicily.