955 Nocino

Green walnut liqueur There is only a very narrow window of time that nature gives you to harvest the green walnuts in the perfect condition: around St. John's Day, i.e. June 24th, they are exactly right depending on the weather in that year. The inner core must no longer be liquid, but the formation of the walnut shell must not have begun yet. And so you have to go out to “your” tree several times to find the perfect time. And then you have to do it quickly because the green walnuts spoil quickly. We first cleaned and chopped the green nuts and then added our distillate from the ripe walnut together with other ingredients - instead of the neutral alcohol that is usually used for cost reasons - and finally rounded it off with sugar syrup. We have managed to combine the early and ripe flavors of the walnut into an incomparably harmonious, bitter-sweet Nocino liqueur that gets better the longer it is stored. Perfect as a digestif, it is said to have a digestive effect.