Previously, I posted items about an ongoing project in which I “aged” nocino in a charred oak barrel, then replaced it with an Imperial Stout to soak up the nocino flavor (see the posts here, here, and here). As … Continue reading →
Previously, I described an ongoing project involving a 10L charred oak barrel and several beverages (see posts here, here, and here). The process of “aging” 10L of nocino in the barrel went well. The plan to add an imperial stout … Continue reading →
Since my last update, the nocino was removed from the barrel on the advice of my panel of taste testers. It was replaced with an imperial stout. The intent was to allow the stout to soak up the flavors of … Continue reading →
What is Nocino? It is a walnut liqueur, but it is not made with the familiar cerebrum-like nut we love to put into baked goods. It involves using unripe, green walnuts whose shells have not yet hardened. These walnut “hulls” … Continue reading →
The plan for this project involved making a couple of gallons of Nocino and putting it in a 10L charred oak barrel until it absorbed the desired flavors. Once the Nocino reached that stage the plan was to fill the … Continue reading →