Liquore Nocino by Villa Zarri (Italian Liqueur)

Liquore Nocino is a traditional liqueur produced in Emilia Romagna, a region in Northern Italy. It is produced according to an old family recipe and its processing is carried out manually. The husks used are from organically grown walnuts which are traditionally gathered on 24th June, when they have become ripe, but their woody shell has not developed yet. At this point walnuts are cut and then macerated in 95° alcohol with added cloves, cinnamon sticks, sugar and water. The infusion is macerated for approximately 60 days. At the end of the infusion period, Nocino rests for at least one year in a steel container, then is filtered and bottled.