Green walnut liqueurs: Nocino, Liqueur de noix, and Nussschnaps

Hello everyone,

I was lucky enough to fill a bag with little green walnuts yesterday when walking through the woods in western NY. I went foraging with the intent of making Austrian nussschnaps, but now that I'm studying different recipes online I'm a bit confused: I have heard of nocino and liqueur de noix as well, but I have seen all three names be used interchangeably in a few recipes.

Aren't nocino and ldn thicker and sweeter walnut liqueurs? I normally gravitate towards French and Italian cuisine rather than German/Austrian, but as a scotch/whisky lover I really appreciated the dryness of the nussschnaps I had in Salzburg. I'm sure there are differences between the Italian and French versions as well, but for starters I'd like to just sort out which ones are very sweet/desserty and which tend to be moderately sweet/dry.

Many thanks in advance!