Discover Top Posts Tagged with #walnut liqueur

Barrel Project Update (6/24/19)

Previously, I posted items about an ongoing project in which I “aged” nocino in a charred oak barrel, then replaced it with an Imperial Stout to soak up the nocino flavor (see the posts here, here, and here). As outlined in these posts, the Imperial Stout did not turn out as expected. Its flavor ended up being “noisy” according to one of my taste testers. Hoping to salvage something “beer-wise”…

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#Belgian Quad #digestif #green walnuts #Oak Barrel #walnut liqueur

Is Nocino "Period"? (i.e., pre-1600)

Is Nocino “Period”? (i.e., pre-1600)

What is Nocino? It is a walnut liqueur, but it is not made with the familiar cerebrum-like nut we love to put into baked goods. It involves using unripe, green walnuts whose shells have not yet hardened. These walnut “hulls” are typically quartered and soaked in neutral spirits and simple syrup along with a variety of adjuncts such as citrus zest, cinnamon, anise, and the like. It is quite…

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#green walnuts #unripe walnuts #walnut liqueur

Update-Retrospective Addendum

In my most recent post, I neglected to provide an update on the specifics of a nocino comparison experiment. In 2015, I decided to compare nocino made with three different infusion media: grappa, brandy, and red wine. In early 2016 I made the three different infusions the basis for a Kingdom Arts & Sciences project. Over the course of 2016, I had many individuals taste the 3 different infusions…

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#digestif #green walnuts #unripe walnuts #walnut liqueur