NOOS Nocino Premium Walnut Liqueur 50cl

Description:

The walnuts for this liqueur are picked around the summer solstice. Together with grappa from Ticino and a dedicated entrepreneur from the Basel region, NOOS Liqueur is ultimately created.

In 2016, Yves Branchi started his own liqueur factory near Basel. The Ticino native named his very first release NOOS, which is derived from the Ticino word for "nut." However, Yves didn't reinvent the wheel; he revived his mother's recipe, which he simply wouldn't let go of. The walnuts, which he later mixes with spices, sugar, and grappa, aren't simply purchased; Yves has them hand-picked on a nearby farm. The harvest takes place only at night around the summer solstice and is carried out by barefoot women from his circle of friends. This special procedure is based on an ancient legend from pagan times. At this time, the walnuts are indeed still unripe, but packed with essential oils, as the northern hemisphere receives the most hours of sunshine at the end of June. The nuts are then soaked with spices and sugar in grappa, which, like Yves himself, comes from Ticino. They wait 40 nights before bottling the nocino (nut liqueur) during a particularly busy night shift. In 2019, Yves produced 800 liters of NOOS per year this way.

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