Avola Rum

An unexpected meeting took place between the tasting counters of the Showrum in Rome 2002 that with Corrado Bellia, a man who seems to have come from other times in a context full of "free spirits" and immediately created empathy. The history of Avola rum is fascinating and completely changes the view of what is the belief of many on the birth and production of rum at an "industrial" level, moving the compass to the land of Sicily where sugar cane was called cannamela (cannamedda) . Sugar cane was imported to these places by the Arabs in the 19th century and from there began the production of sugar and subsequently the production of rum. It is certainly no coincidence that many typical Sicilian sweets have rum among their ingredients. In 1600 due to adverse climatic changes the production of cannamela disappeared in almost all of Sicily. This fantastic story told by Corrado Bellia introduces what is then the adventure of Corrado, who decides to revive the tradition of producing rum and so he sets out in search of the variety of sugar cane that was originally grown in Sicily. Davola rum is produced solely and exclusively from the juice of sugar cane which is fermented for 4 to 10 days. the distillation takes place in a bain-marie alembic still.

Avola rum is transparent as white rums should be, good complexity on the nose with strong hints of fresh cut grass and banana. Full and pleasant on the palate with good length.

Origin: Sicilia

Alcohol: 52%

Volume: 50 cl

Producer: Davola rum

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