Nocino Walnut Liqueur

The nocino, also called “nocillo” or “nucillo”, is part of the oldest Vesuvian liqueur tradition and is produced from Sorrento and Malizia walnut varieties which are harvested in the 3^rd week of June, from the trees surrounding the distillery.

The walnuts are still unripe but rich in fragrant essential oils which are then macerated in alcohol for 40 days to extract as much flavour as possible. Giuseppe then adds small amounts of cinnamon, cloves, and nutmeg to increase the digestive power to produce a deliciously thick liqueur, that's very dark in colour and slightly sweet.  A perfect after-dinner digestivo alongside a classic espresso coffee.