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 →
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 →
In my most recent post, I neglected to provide an update on the specifics of a nocino comparison experiment. In 2015, I decided to compare nocino made with three different infusion media: grappa, brandy, and red wine. In early 2016 … Continue reading →
Last year I wrote a post about what I planned to do in 2016. Now that 2017 is here, I thought I should write about what happened during 2016 and outline my plans for 2017. First, I found myself experiencing … Continue reading →
The Science of Nocino (part 6) OK, I need to finish up this treatment of the Science of Nocino. When last we met, I was discussing some of the findings from research on the best time to harvest walnuts for … Continue reading →