The Italians have been making bitter liqueurs (amari) for millennia, yielding everything from the complex intensity of Fernet Branca to the simple and syrupy Amaretto.

 

Nocino is prepared from resinous unripe walnuts, usually harvested in late June, before the shells have formed inside the husks. The nuts are chopped and mixed with sugar. As the sugar draws liquid from the walnuts it turns black. Traditional herbs and spices (facoltativi) are added in small amounts, and high-proof alcohol is added to the mixture. After a month or two the liqueur is drained off and aged for 6-12 months to marry the flavors and soften the bitterness.

 

Nocino is typically enjoyed as a digestivo after a meal. This unique  liqueur is delicious on its own, in coffee, over ice cream, and in cocktails.