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

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

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

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.