Χώρα παραγωγής: Italy
See more Walnut (nocello/noix) liqueurs
Nocello was first produced by Monasteries in the Middle Ages as a medicinal elixir. According to superstition, the green walnuts must be picked on Midsummer's Day. The harvested walnuts are shelled and then soaked in oak casks of neutral alcohol on their shells for two years. The infused alcohol is then redistilled and herbs and spices added.
Η γευσιγνωσία έγινε στις 22/01/2013
Clear, golden yellow with bright golden highlights.
Roasted nutty, balsawood and vanilla.
Rich, syrupy nutty palate with vanilla.
Mocha coffee and chocolate nutty finish.