History

Nocino is a traditional Italian liqueur with roots dating back to ancient Roman times. Il Mallo's version comes from Modena and follows centuries-old traditions, including harvesting green walnuts on June 24th (St. John's Day), when folklore says the nuts have reached their perfect maturity. The company was established in 1991 by the Gozzi family, who had been making nocino for generations following their grandmother's recipe.

Manufacturing Method

Produced using unripe green walnuts harvested exclusively on June 24th. The walnuts are quartered and macerated in alcohol along with various spices including cinnamon and cloves. The mixture steeps for approximately 60 days before being filtered and mixed with a sugar solution. The liqueur then rests for a minimum of 12 months before bottling at 40% ABV. Each bottle contains walnuts from a single year's harvest.

Origin

Produced in Modena, Emilia-Romagna, Italy. The region is known for its nocino production, with many families maintaining their own recipes. The local walnut varieties and climate contribute to the product's distinctive character.

Taste Profile

Rich and complex with pronounced nutty characteristics. Initial notes of green walnuts and coffee give way to warm baking spices. The mid-palate features chocolate, vanilla, and subtle citrus notes. The finish is long and warming with a perfect balance of sweetness and tannic bitterness. The high alcohol content carries the flavors well and provides a warming sensation.