A year ago I made some Nocino, or Liqueuer de noix - green walnut liqueur. The traditional time to harvest the green walnuts is next week on June 24. The previous blog post explains the method. Making Nocino requires patience, just like making wine.
We tasted the Nocino on Saturday. It has been resting in the dark in the cool basement. I actually forgot where I had stored it and had to do a search in the special rare foodstuffs (liquors) area of the cellar.
At the time I bottled it, the Nocino had a bitter, bitter taste. So bitter, it seemed like it had crawled out of a bile duct. I questioned whether the bitter flavor would ever go away. Now the Nocino has a complex spicy, nutty, tannic flavor and still has a somewhat bitter edge. It needs a little more rest, but has become very promising. Visualize this deep amber liquid poured over fresh vanilla ice cream. Surely it will be worth the wait.
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