Don Ciccio & Figli Nocino Walnut Liqueur

Don Ciccio & Figli Nocino Walnut LiqueurAbout Don Ciccio & Figli Nocino Walnut Liqueur Legend dictates that the walnut husks used to make Nocino need to be picked on June 24th, the day of San Giovanni. We choose to abide by the legend and follow the same tradition. We start the process of creating Nocino each year with hand harvested green walnuts. Tasting Notes for Don Ciccio & Figli Nocino Walnut Liqueur A semi sweet liqueur with aromas of green walnuts, baking spices, vanilla and ripe

About Don Ciccio & Figli Nocino Walnut Liqueur

Legend dictates that the walnut husks used to make Nocino need to be picked on June 24th, the day of San Giovanni. We choose to abide by the legend and follow the same tradition. We start the process of creating Nocino each year with hand harvested green walnuts.

Tasting Notes for Don Ciccio & Figli Nocino Walnut Liqueur

A semi-sweet liqueur with aromas of green walnuts, baking spices, vanilla and ripe berries, with a long and rich finish.

Suggested Serves

The Alexis 1 ounce bourbon  1 ounce Don Ciccio & Figli Nocino  1 ounce Don Ciccio & Figli Amaro delle Sirene  2 dashes orange bitters  1 orange peel, twisted Stir the liquors together with ice. Pour into a coupe; splash the bitters; add the orange twist.

Production Notes

Don Ciccio Jr. sources unripe walnuts from a farm in California. In late June, he splits and macerates the soft green walnuts in a neutral grain spirit. Cinnamon, cloves and other spices are added in September. The spirit rests “until it is ready”, and is bottled by January. He prefers to use as little sugar as possible, because he likes to “let the walnuts speak for themselves.”

750ml & 58 Proof