Type : Nocino - walnut husk distillate

Country – Region : Emilia Romagna (Italy)

Alcohol level : 42% Vol.

Bottle size : 0,70 L

The Nocino recipe is simple. The basic dose includes: 1 kg of walnut malli (30/33 in number), 1 liter ethyl alcohol at 95 °, 700-900 g of sugar, it is optional the addition of some aromas, such as cloves, cinnamon, etc, but in small quantities, such as not to dominate the prevailing aroma of walnut.

PROCESSING The walnuts, once harvested, must be cut into 4 parts and placed in a glass container (without rubber seals) together with the sugar.  After keeping them in the sun for 1-2 days and stirring periodically, the nuts are ready to be added to the alcohol and any aromas.  The product thus obtained must be placed in an area partially exposed to the sun, occasionally opened and re-mixed, and filtered not before 60 days.  We recommend bottling in dark glass containers and / or refining the product in wooden barrels.  It is possible to choose both oak and chestnut wood as long as the barrel has been properly treated before use.  Nocino must be stored in a cool place for a minimum of 12 months if you wish to fully appreciate all the organoleptic characteristics of this liqueur. Nocino is an Italian liqueur obtained from the walnut husk, by means of an infusion in alcohol. It is an excellent level liqueur, obtained with an infusion of walnut husk aged over 4 years

A PIECE OF ADVICE … Nocino is served at the end of a meal as a digestive, fresh or at a temperature of 18 °C