Nocino: The Black Walnut Liquor
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- เผยแพร่เมื่อ 25 ส.ค. 2024
- foragerchef.co...
Nocino, the Italian black walnut liqueur, is the first thing I ever made with unripe black walnuts and every forager should make it, just to taste it and experience how the tannins age at least once. It's a Rustic-style farmhouse liqueur that I don't often use a recipe with.
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I picked my green walnuts today!
And I’ve been making moonshine all month !
Today I’m gonna make this recipe !
I've made this with just the black walnuts, 95% EtOH, sugar and water. It was Sam Thayer approved! It really does take at least 6 months and the solution will crash a lot of black tannin solids. It was well received at the Wild Foods Festival in NC.
Where in NC is the festival? I'm almost dead center of central NC and would have loved to attend had I known about it. Would love to have tried your nocino as well ❤
We used this stuff in some sorbets for the restaurant. Adds a nice aroma. Never knew how to make it...till now! Thanks for sharing
can't wait to make this stuff -- a lady at a thrift store told me about it when i was buying a carboy for brewing a few years back. i missed the window for green walnuts last year but i'm determined to make it happen this year! definitely gonna take a look at the wine you mention in your book too. cheers man, and thanks for your generosity in sharing your experience with all of us.
I'm making my first batch of nocino this year. I also started a green walnut syrup with turbinado sugar, same method i read about on your website for mugolio. Im using star anise, cloves and vanilla for my nocino. It smells like jaeger. Its interesting. The syrup has light citrus notes so far.
After finding my first wild black walnut tree here in NC, I happened upon your nocino recipe! That was near the end of June when the walnuts were plump and round, but still green and white inside. It's been almost a month, and my nocino is already a deep green almost black color! It's beautiful. Curious how the age of the walnut affects the flavor. I'll make another batch next year now that I know where they grow, and harvest them in the beginning of June. Yesterday I came across even more black walnut trees, and couldn't resist to harvest more to make a second batch. They are still green and white inside, but were beginning to get black spots on the outside. The center of these were more difficult to cut through. I'll be curious to compare the flavors between today's batch and last month's batch in the next six months or so. Thank you for sharing your recipe ❤
Just cut down a black walnut tree today to make this. Got about 30 walnuts, and that tree was crowding a larger walnut tree... A win-win situation
I bet the intestinal bugs dont like it since black walnut hull is used to treat a problem with them 🤔
Jugulone is the active chemical
Hello there :) i am from europe. I made my first walnut liquer and after several weeks i removed walnuts from alcohol. I add honey to it. It looks like honey melted in alcohol but there is some dark debrits propably from honey on botton of jar. Is it better to filter it or leave it in? (Sorry mg english is not well :) i hope someone understand me)
Filter it. A couple times if needed.
The bottle i made last year is still too tanic. I used 75% vodka maserated for 4 weeks before pulling the nuts and filtering.
I left it to age full strength with 75% vodka for about 6 months and it was undrinkable.
2 two months ago, a lot of black "stuff" was stuck to the jar, so i strained it again ( it took 2 days through a coffee filter). While doing so, i cut it with water down to around 40% and mappe syrup. Its still too tanic.
Seems the new jar has a lot of the same black stuck to it, considering filtering again.
Its not costing me anything to let it sit around but im pretty frustrared it had taken this long.
Tuoughts?
Yeah I’ve had some variation in nuts. This will always have a stronger flavor than things like ratafia and vin de noix. I actually prefer vin de noix to nocino-the recipe for that is in my book. It ends up tasting like rich leathery sherry. It’s a little easier as it uses less black walnuts too. Patience is key with these macerations.
Always heard it takes two years to be best quality
Would this work with English walnuts?
Have seen people using English walnuts for Nocino, not sure how it turned out
What would you say about adding a clove or two??
The most traditional recipe I can find is nuts, alcohol, water and sugar after the maceration. You have to be really careful with spices as even a little too much can get very strong and then it tastes like a bottle of Christmas.
@@foragerchef4141 yes...i learn that hard way the first time i try to make Mead.
I was wondering if this could be bottle and aged like you would a homemade wine or mead??
@@paleoanonymous9026 I would assume so as it really benefits from aging. Haven’t done it myself though.