Don Ciccio & Figli Nocino Walnut Liqueur

Don Ciccio & Figli Nocino Walnut Liqueur shines when sipped neat or over ice, allowing its rich, nutty flavors to take center stage. This versatile spirit also adds depth to spirit-forward cocktails like Manhattans or Old Fashioneds, pairs beautifully with after-dinner desserts on cool autumn evenings, and complements savory dishes featuring aged cheeses or roasted meats.

Nose: Rich aromas of roasted walnuts and coffee beans. Hints of dark chocolate, vanilla, and baking spices like cinnamon and nutmeg. A subtle undercurrent of orange peel adds brightness.

Palate: Smooth and velvety texture. Intense walnut flavor balanced by caramel and toffee sweetness. Notes of espresso, cocoa powder, and toasted hazelnuts. Mild bitterness reminiscent of walnut skins. Warm baking spices and a touch of citrus zest provide complexity.

Finish: Long and warming. The walnut character lingers, accompanied by dark chocolate, coffee, and a gentle spiciness. A slight tannic quality reminds of black tea. Ends with a pleasant nuttiness and subtle sweetness that invites another sip.

Don Ciccio & Figli Nocino Walnut Liqueur is crafted using unripe green walnuts harvested in early summer, which are then steeped in neutral grain spirits along with a blend of spices and citrus peel. What makes this process intriguing is the timing of the walnut harvest – picking them while still green allows for a more intense, complex flavor profile that balances bitterness with sweet and nutty notes.

• Don Ciccio & Figli's Nocino recipe dates back to 1883 and was smuggled out of Italy by the founder's great-grandfather, who hid the handwritten formula in the lining of his coat during his journey to America.
• Unlike most nocino producers who use green walnuts, Don Ciccio & Figli sources fully ripe black walnuts from Appalachia, resulting in a uniquely rich and robust flavor profile that sets it apart from traditional Italian versions.
• The liqueur undergoes a fascinating color transformation during production, starting as a pale yellow liquid and gradually darkening to a deep mahogany hue as it ages - a process the distillers playfully refer to as "the walnut's revenge."