Nocino is a traditional Italian liqueur made from green, unripe walnuts that’s perfect for after-dinner sipping or gifting to friends and family. The process may take time, but the results are well worth the wait.
Nocino is a unique liqueur that brings together the bold, earthy flavors of unripe black walnuts with the smoothness of spirits like vodka. Traditionally made in early summer when the walnuts are still green and unripe, nocino is a unique and complex liqueur that’s perfect for sipping after dinner as a digestif. With its rich, nutty flavor and subtle sweetness, nocino is not only a delicious treat but also a beautiful way to preserve the fleeting flavors of summer.
The process of making nocino is a labor of love that requires a bit of patience, but the reward is well worth it. The green walnuts are macerated in alcohol for weeks or even months, allowing their intense flavors to infuse the liquid. Once the infusion is ready, it’s sweetened and mellowed to perfection, becoming a beautifully balanced liqueur.
Black walnuts are a rich, hearty nut known for their robust flavor and distinctive, slightly bitter taste. Unlike ripe walnuts, which are soft and sweet, green or unripe black walnuts are still in their raw form when they are harvested for nocino.
The green nuts of black walnut trees are typically harvested in early summer when they are still soft and full of tannins—compounds that give nocino its characteristic bitterness. It’s this bitterness that, over time, softens and transforms into a complex, deep flavor profile as the liqueur ages.
In Italy, nocino is often made in the small villages of the northern regions, particularly around the Emilia-Romagna area, where it’s enjoyed as an after-dinner drink or used in cocktails. Though it takes a bit of time to make, homemade nocino brings a sense of satisfaction and connection to the seasons.
(The same type of liqueur can be made with the nuts of other Juglans species, including cultivated walnuts and butternuts or white walnuts.)
The green, unripe walnuts are traditionally harvested on or around June 24, before the shells have hardened, and the immature walnuts can easily be cut with a knife, harvest as many black walnuts as you can find (or as many as you want).
Here in Vermont, things ripen a bit later, and we harvest our green walnuts sometime between July 10th and 25th. The season can vary considerably, based on your location, but for most of Europe and the parts of the US with a reasonable climate, they’re perfect right around the summer solstice.
The recipe was excerpted with permission from Slow Drinks by Danny Childs and published by Hardie Grant Publishing in October 2023. Photos by Katie Childs.
Ingredients for Nocino
To make your own nocino at home, you’ll need:
For the Infusion:
- 2 quarts (about 1 ½ lbs) of unripe, green black walnuts (harvested in early summer)
- 750 ml of vodka or Everclear (depending on the alcohol content you prefer; see note below)
For the Finishing:
- 1 ½ cups raw sugar, brown sugar, or maple syrup
- 1 ½ cups water
- 1 oz (30 ml) Angostura bitters (optional, but adds complexity and depth)
Sometimes, other spices are added to the infusion, such as vanilla or cinnamon. You want to be careful here, as they can quickly overwhelm the liqueur. Personally, I like to keep thing simple, and let the unique green walnut flavor shine through.
How to Make Nocino
Making Nocino takes a few months, but it’s almost all hands-off time while the liqueur infuses. The nuts gathered in early summer will infuse until the early Autumn, and then rest and mature until the holidays.
It’s a delicious holiday gift, and the perfect aperitif after a heavy meal.
Harvesting and Preparing the Walnuts
The first step is to gather your green black walnuts. These should be picked in early summer, traditionally on or around June 24th, when they’re still soft and green. Be sure to wear gloves while handling them, as the walnuts can stain your hands with their rich, dark juices. Using a sharp knife, cut each walnut in half to expose the inner nut. You should aim for about 2 quarts of walnuts, which is around 1 ½ pounds.
Macerating the Green Walnuts
Once your walnuts are prepped, it’s time to start the maceration process. Place the walnut halves in a large glass jar (preferably one with a tight-fitting lid) and pour in your chosen alcohol—either vodka or Everclear. Vodka will give you a smoother, milder base, while Everclear (a higher-proof grain alcohol) will result in a more intense, bold liqueur.
Seal the jar tightly and store it in a cool, dark place. Let the walnuts macerate for at least a month, though up to 6 months is ideal. During this time, the alcohol will extract the flavors from the walnuts, resulting in a deep, tannic infusion.
Straining the Liquid
After the infusion period, it’s time to strain the liquid. Carefully strain the mixture through the finest strainer you have. You’ll likely notice a lot of gunk and dark, mucky residue at the bottom of the jar. This is normal, but you may need to clean your strainer a few times during this process to ensure a clean strain.
Once all of the solids have been removed, you’ll be left with a rich, dark walnut infusion.
Sweetening and Thinning the Infusion
To balance out the intense bitterness of the walnuts, it’s time to add a bit of sweetness. In a separate saucepan, combine 1 ½ cups of water with your chosen sweetener—either raw sugar, brown sugar, or maple syrup. Whisk the mixture over medium heat until the sugar dissolves completely. Taste the mixture and adjust the sweetness to your liking, remembering that nocino should be strong but smooth.
For extra flavor complexity, add 1 oz (30 ml) of Angostura bitters to the sweetened liquid. This step is optional but will add depth to the final liqueur.
Aging and Final Touches
Once the sweetened syrup is ready, combine it with the walnut infusion and stir well. Now, it’s time for aging! Store your nocino in airtight containers, such as Mason jars, and allow it to mature for 1 to 6 months. During this time, the tannins from the walnuts will soften, and the flavors will meld and deepen. You can taste it occasionally to check on the progress, but resist the temptation to drink it too soon!
Ways to Serve Nocino
Once the nocino has aged to your liking, it’s time to enjoy it! This liqueur is traditionally served as a digestif, a drink enjoyed after a meal to aid digestion.
Serve it in small glasses, either chilled or at room temperature. You can also use nocino in cocktails—try it in place of whiskey or rum for a unique twist on classic drinks like the Old Fashioned or the Manhattan.
Nocino also makes an excellent gift, especially when bottled in a beautiful glass bottle and paired with a handwritten label. The deep, rich flavor of the liqueur makes it a perfect holiday treat or special occasion drink.
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Nocino (Black Walnut Liqueur)
Nocino is a traditional Italian liqueur made from green, unripe walnuts that’s perfect for after-dinner sipping or gifting to friends and family. The process may take time, but the results are well worth the wait.
Ingredients
For the Infusion:
- 2 quarts (about 1 ½ lbs) unripe green black walnuts
- 750 ml vodka or Everclear (see note)
For the Finishing:
- 1 ½ cups raw sugar, brown sugar, or maple syrup
- 1 ½ cups water
- 1 oz (30 ml) Angostura bitters (optional)
Instructions
- Wearing gloves, cut the unripe black walnuts in half and place them in a large glass jar.
- Pour the vodka or Everclear over the walnuts. Seal the jar and store it in a cool, dark place for at least a month (up to 6 months).
- After the maceration period, strain the liquid through a fine strainer to remove the solids and discard them.
- In a saucepan, combine 1 ½ cups water with 1 ½ cups sugar or maple syrup. Whisk over medium heat until the sugar dissolves. Add 1 oz Angostura bitters if using. Let cool.
- Stir the sweetened syrup into the walnut infusion. Taste and adjust sweetness as needed.
- Transfer the nocino to airtight containers and allow it to age for at least 6 months. Taste it occasionally to check for flavor development.
Notes
Vodka vs. Everclear
Vodka will create a smoother, milder nocino, while Everclear (a higher-proof alcohol) results in a more intense flavor.
Storage
Nocino can be stored in the refrigerator or at room temperature for up to 1 year. Freezing it can also help preserve the flavor.
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