Corrado Bellia, an entrepreneur from Avola, after having found some historical evidence on the deep bond between Sicily and sugar cane, decided to realize a dream that has been fermented in his head for years and then returned to distill, thus making the Vallo di Known, already famous for its wines and Nero d'Avola, also a land of rum.

Avola Rum is made with an agricultural method. The sugar cane harvest takes place between December and April, depending on the sugar level reached. The reeds, cut at the base, are cleaned and squeezed in machines that separate the juice extracted from the bagasse - the cellulosic fiber. At this point the fermentation process begins, which lasts from 4 to 10 days. The 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 soft and intense aroma, perfect for those looking for a niche product capable of describing a place and expressing its terroir.