Agalia
Between sea‑spray and lava rock in Sicilia, Agalia—branded as Agalìa—was born: a distillato di agave that reclaims the local “zabarra” and turns the island’s botanicals into liquid memory. Its name fuses agave with Rosalia—Saint Rosalia, protector of Palermo—so the story starts in culture as much as in the still. In May 2021 the first run—2,876 bottles—marked its official debut, shaped by four friends after years of research.
At the core sits Agave sisalana, framed by Sicilian citrus, prickly‑pear paddles and olive leaves, with a trace of seawater tying everything back to the coast. Rather than a smoky horno, Agalia relies on cryogenic maceration to keep the aromatic matrix bright and precise.
Vacuum steam distillation completes the craft: cool, controlled, and sharply focused. The spirit speaks of terroir without theatrics—agave as a quiet conduit for Sicily’s light, salt, and heritage.Agalia
Between sea‑spray and lava rock in Sicilia, Agalia—branded as Agalìa—was born: a distillato di agave that reclaims the local “zabarra” and turns the island’s botanicals into liquid memory. Its name fuses agave with Rosalia—Saint Rosalia, protector of Palermo—so the story starts in culture as much as in the still. In May 2021 the first run—2,876 bottles—marked its official debut, shaped by four friends after years of research.
At the core sits Agave sisalana, framed by Sicilian citrus, prickly‑pear paddles and olive leaves, with a trace of seawater tying everything back to the coast. Rather than a smoky horno, Agalia relies on cryogenic maceration to keep the aromatic matrix bright and precise.
Vacuum steam distillation completes the craft: cool, controlled, and sharply focused. The spirit speaks of terroir without theatrics—agave as a quiet conduit for Sicily’s light, salt, and heritage.
