Il Vero Nocino Tradizionale di Modena
1 liter of alcohol, 95%, good quality
700-900 grams sugar
1 Kg of walnuts (approx. 33-35 nuts, according to the dimensions of the nuts, but always using an odd number!)
The walnuts must rigorously be local and should be absolutely untreated, then, according to tradition, they have to be picked in the period around the day of St. John the Baptist Festivities (June 24).
The appropriate consistency of the walnut has to be evaluated by poking it with a pin and/or visually verified by cutting it in half with a knife.
Optional: Cloves, and cinnamon (a little is already a lot), in minimum quantities, and dosed in such a way that the prevalent aroma of the liquor is always that of the walnuts, and that the whole bouquet that is created comes out to be harmonious.
PROCEDURE: The nuts, once they have been picked, have to be cut in four parts, and have to be put in a glass container without rubber rings, with the sugar. They have to be kept in the sun for one or two days and mixed periodically, after that, they are ready for the alcohol to be added, as well as the optional spices.
The product that you obtain has to be put in a place partially exposed to the sun and occasionally it will have to be opened and mixed, and then filtered, not before 60 days.
We advise that you bottle it in dark glass containers, and/or to age it slightly in small wooden barrels.
It is possible to choose either oak or chestnut wood, but the barrel has to be adequately treated.
The conservation of nocino has to happen in a cool place, and for at least twelve months if you want to fully appreciate all of the organoleptic characteristics of this liqueur.