Nocino: Italian Green Walnut Liqueur
A Dark, Mysterious Digestif Steeped in Ancient Tradition
Nocino is one of Italy's most enchanting liqueurs—a dark, bittersweet elixir made from unripe green walnuts harvested in midsummer. While less famous than limoncello, this ancient drink carries deeper folklore, richer flavour, and centuries of tradition from the Apennine Mountains between Modena and Bologna.
The Magic & Tradition
According to Italian folklore, Nocino must be started on the night of June 23-24, the feast of St. John the Baptist, which coincides with the summer solstice—the shortest night of the year. Legend tells of barefoot women gathering green walnuts by moonlight, a ritual blending Christian tradition with ancient pagan celebrations of light overcoming darkness. The walnuts, still soft and green before their shells harden, are said to possess magical properties during this mystical night.
For Australian makers: Since we're in the Southern Hemisphere, our "St. John's Night" falls around late December when our green walnuts are ready—making this a perfect summer solstice or Christmas season project that will be ready to enjoy by winter.
The liqueur then rests in darkness for months, transforming from green to deep mahogany-black, ready to be first tasted on All Saints' Day (November 1st) or for us in the Southern Hemisphere - around June! To be enjoyed as the perfect digestif after rich winter meals.
Ingredients
For the maceration:
- 25-30 green walnuts (unripe, soft enough to pierce with a knife)
- 1 litre high-proof alcohol (Clear grain alcohol, or vodka—at least 40% ABV)
- Zest of 2 lemons or 1 orange (no white pith)
- 1 vanilla bean, split lengthwise
- 2-3 tablespoons The Fermentary Nocino Spice Mix (or make your own with: 2 cinnamon sticks, 8-10 cloves, 1 whole nutmeg lightly crushed, 2 tablespoons coffee beans would work - ours is a bit more complex than that).
For the syrup (added after 40 days): I rarely bother putting syrup in as I love it harsh and ready - but a bit of syrup will also make it go further!
- 500g sugar
- 500ml water
Equipment
- Large glass jar with tight-fitting lid (2-3 litres)
- Rubber gloves (walnut juice stains your hands coffee brown)
- Cheesecloth or fine strainer
- Clean bottles for aging and storage
Method
Stage One: Maceration (40ish days)
- Prepare the walnuts: Wearing gloves, cut each green walnut into quarters (they should be soft enough to cut easily—if you hit a hard shell, they're too mature). Work quickly and use a plastic cutting board as the juice will stain.
- Combine ingredients: Place quartered walnuts in your glass jar along with citrus zest, vanilla bean, and The Fermentary Nocino Spice Mix.
- Add alcohol: Pour in the alcohol until walnuts are completely submerged. Seal tightly.
- Macerate: Store in a cool, dark place for 40 days. Shake gently once a week without opening the jar. The liquid will gradually darken to a rich brown-black.
Stage Two: Sweetening (40+ days)
- Make simple syrup: Combine sugar and water in a saucepan. Heat gently until sugar completely dissolves. Cool to room temperature.
- Strain and combine: After 40 days, strain the walnut infusion through cheesecloth, squeezing gently to extract all liquid. Discard solids. Mix the strained alcohol with cooled simple syrup.
- Bottle and age: Pour into clean bottles, seal, and store in a cool, dark place for at least another 40 days—though 3-4 months is better, and 6-12 months is ideal.
Serving & Storage
How to serve: Nocino should be served at room temperature, never iced. Pour small measures (30-45ml) in stemmed glasses as a digestif after rich meals. That said - we also use it in Negronis and over ice because we're 'fancy' like that.
Storage: Unopened, Nocino improves with age and will keep for years in a cool, dark place. Once opened, store at room temperature away from direct sunlight and enjoy within 12 months.
Uses beyond sipping:
- Add to espresso for a boozy twist
- Drizzle over vanilla ice cream or panna cotta
- Use in place of vanilla extract in baking
- Mix into hot chocolate for winter warmth
- Incorporate into cocktails with aged spirits
Traditional Superstitions
- Walnuts must be an odd number (21, 23, 25, etc.) for good luck
- The liqueur should not be tasted before November 3rd (OK Aussies - whatever).
- Nocino improves significantly with age—patience is rewarded
Yield
Approximately 1.5 litres
Note: Our Nocino Spice Mix takes the guesswork out of traditional recipes—perfectly balanced spices ready to add to your walnuts. Available in our online shop.
