Nocino
A seasonal favorite. Green (young) walnuts are hand harvested in the PNW from our friends at Foraged and Found and delivered to us overnight. We cut each nut in half and macerate with 8 other ingredients including citrus peel, allspice, vanilla, and cocoa nibs for 3 weeks in non-GMO neutral grain spirit. We strain and proof to 40% abv and barrel age for a minimum of 10 months to one year. During this time the flavors mellow and concentrate to reveal a very nuanced and balanced tincture. We strain out of the barrel, filter and sweeten with organic cane sugar. It’s bottled at 22% abv at around 40 cases a year (we’ll make more next year). This rendition of the classic nocino is a less spice-forward, more complex and less cloyingly sweet tipple. Imagine that maple syrup and vanilla extract had a baby… that’s our nocino.
Use for these classics:
Riccioni Rum
Walnut Alexander
Details:
22% alc./vol
And why not try these cocktails?
The Riccioni
Toronto
with
FERNET PIANTA
Ingredients:
2oz rye whiskey
1/2oz Fernet Pianta
1/4oz simple syrup
dash Angostura bitters
Directions:
Combine rye, Fernet, simple syrup, and bitters in a mixing glass and fill with cracked ice. Stir for 20 seconds and strain into chilled cocktail glass. Squeeze a piece of orange peel over the drink and use as garnish.
Palpable Apathy
Palpable Apathy
with
AMARO ALPINO
Ingredients:
1oz Alpino
1oz rye whiskey
1oz sweet vermouth
lemon peel
Directions:
Add sweet vermouth, Alpino and rye to a mixing glass and stir with ice until well chilled, about 20 seconds. Strain into an ice-filled rocks glass, garnish with lemon twist, and serve.
Rum Walnut Alexander
Rum Walnut Alexander
with
NOCINO
Ingredients:
2oz aged rum
1oz Nocino
1oz heavy cream
1/2oz simple syrup
grated nutmeg garnish
Directions:
Add all ingredients to a shaker with ice and shake vigorously. Fine strain into a chilled cocktail glass and garnish with a generous amount of nutmeg.