This project began with an idea in early 2017. I described the intended project in a post in March of that year. Since that time, I posted several updates (see posts here, here, here, and here). The project experienced a … Continue reading →
This project began with an idea in early 2017. I described the intended project in a post in March of that year. Since that time, I posted several updates (see posts here, here, here, and here). The project experienced a … 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 →
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 →