Every year, quasistoic makes a batch of nocino, a liqueur made from green walnuts mellowed in red wine for at least a year. “Last year’s batch has mellowed into deliciousness, and we’re one week into infusion of this year’s batch,” quasistoic reports. But quasistoic’s mismatched collection of bottles used for aging has raised a question: Why did the batch aged in dark-colored bottles result in reddish nocino, while the liqueur aged in clear bottles ended up a drab, muddy brown with lots of suspended sediment?

A further mystery: The muddy-looking nocino aged in clear class tasted indisputably superior, with greater body and depth of flavor, while the pretty nocino aged in dark glass tasted almost sour. Maybe other factors were at work here, quasistoic notes, but the color of the glass “definitely deserves more investigation.”

Discuss: Nocino – green walnut liqueur

Nocino image from Shutterstock

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