Nocino

This Ischia Nocino begins with a very specific ingredient: walnuts grown on the island and picked while still green, before they reach full maturity. The label gives a harvest window of 12 to 24 June, a period closely associated with the traditional making of nocino and nocillo around St John’s Day.

The green walnuts are infused in pure alcohol with cinnamon, cloves and lemon peel for 40 days. The result is a dark, aromatic liqueur described on the label as full, smooth and well balanced, with walnut at the heart of the flavour and the spices adding warmth and complexity.

It is a liqueur to sip slowly, particularly after dinner. It can be enjoyed chilled, but it is equally worth trying at room temperature: according to the maker, serving it this way allows the cinnamon, clove and citrus notes to come through more clearly.

Key characteristics

Green walnuts picked at the right stage

What sets nocino apart from an ordinary walnut-flavoured liqueur is the use of the fruit before it fully ripens. At this stage the outer husk is still green and the inner shell has not yet developed the hard, woody structure of a mature walnut. This is the traditional point at which green walnuts are selected for alcoholic infusion.

Across Italy, walnuts for nocino are traditionally harvested in June, around the feast of St John the Baptist on 24 June. The Campania Region’s own description of nocillo also links the liqueur to green walnuts gathered around St John’s Day and steeped in alcohol for several weeks.

This particular bottle is more specific: its label states that the walnuts come from Ischia, are picked between 12 and 24 June and are infused for 40 days.

The St John’s Day tradition

The connection between nocino and St John’s Day is more than a romantic piece of folklore. It appears in documented Italian traditions and reflects the practical need to harvest the walnuts while they are still soft enough to be used before the inner shell fully hardens.

The Ordine del Nocino Modenese, one of the best-known custodians of nocino tradition, likewise identifies the period around 24 June as the classic time for gathering the fruit.

In Campania, this family of walnut liqueurs is widely known as nocillo. The Campania Region lists it among the area’s traditional agri-food products and describes a preparation based on green walnuts, alcohol, sugar and spices such as cinnamon and cloves.

A 40-day infusion with natural spices

The recipe printed on the bottle is refreshingly straightforward: Ischia walnuts, cinnamon, cloves and lemon peel. The walnuts and aromatics are steeped in pure alcohol for 40 days, while the final ingredient list also includes water and sugar.

Cinnamon and cloves have long been associated with traditional nocino recipes and the spices should support rather than overpower the flavour of the fruit.

This Ischia Nocino also includes lemon peel, introducing a brighter citrus note alongside the warmer character of cinnamon and cloves.

Flavour, aroma and character

The bottle describes the liqueur in three concise words: full, smooth and well balanced. They are also a useful guide to tasting it. Green walnut forms the aromatic backbone; cinnamon and cloves bring warm spice, while lemon peel adds a fresher citrus edge.

Balance matters particularly in nocino. The added aromatics should not turn it into a generic spiced liqueur: the walnut should remain recognisable. Traditional nocino tasting criteria similarly place considerable emphasis on walnut flavour, aromatic harmony and overall balance.

Its deep, dark colour is another familiar characteristic of this style of liqueur and develops during the prolonged infusion of green walnuts in alcohol.

Chilled or at room temperature?

Both work well, although they create slightly different impressions. Served chilled, nocino feels tighter and more compact on the palate, making it particularly appealing after dinner or during warmer weather.

At room temperature, the aromatic profile opens up and the individual spices become easier to pick out. For this particular bottle, the maker specifically recommends trying it this way as well as chilled, as the notes of cinnamon, cloves and lemon peel become more expressive.

There is nothing unusual about serving nocino at room temperature. Traditional Italian guidance has long included drinking it neat at room temperature, while a colder serve or ice is also used, particularly in summer.

How to enjoy it

The simplest introduction is to serve it neat in a small liqueur glass, ideally after a meal. At 40% vol., and with such a concentrated aromatic profile, it is best approached as a slow sipping drink rather than a long serve.

• At room temperature: ideal for exploring the spice notes and aromatic depth of the green walnut infusion.
• Chilled: for a cleaner, more compact style of drinking, particularly enjoyable after dinner.
• With dark chocolate: cocoa’s intensity works naturally with nocino’s dark, spiced character.
• With nuts and dried fruit: walnuts, almonds and similar foods make an intuitive pairing through their complementary flavours.
• With dry biscuits and pastries: a classic after-dinner combination that allows the liqueur to remain the main focus.

Some Campanian nocino producers also recommend pairing it with traditional local desserts, while walnut liqueur is sometimes used with ice cream and semifreddo. Those can be enjoyable options, but for a first tasting it is worth trying this Nocino neat and on its own to appreciate the balance of walnut, spice and citrus.

Nocino and nocillo: what is the difference?

Nocino and nocillo are names used for liqueurs belonging to the same broad Italian tradition of green walnut infusions.

This bottle is labelled Nocino, yet its recipe sits naturally within the Campanian tradition: green walnuts, a June harvest, alcoholic infusion and natural spices. What makes it particularly distinctive is the declared origin of the walnuts themselves: the island of Ischia.

A recipe that is easy to understand

The ingredient list is concise: infusion of Ischia walnuts and natural spices (50%), water and sugar. The description of the preparation identifies the aromatics more precisely as cinnamon, cloves and lemon peel.

This makes it easy to understand what is in the bottle: rather than a generic walnut-flavoured spirit, it is a liqueur in which green walnuts from Ischia provide the central character and the spices play a supporting role.

Storage

Keep the bottle tightly closed in a cool, dry place, away from direct sunlight and heat. It does not need to be stored permanently in the refrigerator in order to be enjoyed cold; simply chill it before serving if that is your preferred style.

Once opened, close the cap firmly after use and keep the bottle upright. This limits unnecessary exposure to air and helps preserve its aromatic character over time.

An after-dinner liqueur made for slow sipping

Nocino belongs to a style of liqueur that rewards taking your time. Its rich structure, deep colour, robust strength and combination of walnut and spice make it particularly well suited to after-dinner drinking.

At room temperature it becomes more aromatic and contemplative; chilled, it feels cleaner and more direct. That versatility is part of its appeal: the same bottle can reveal different sides of its character simply through the serving temperature.

Why choose it from Made in Ischia

This is a strong choice for anyone looking for an Italian green walnut liqueur with a genuine connection to Ischia and an interest in Campania’s long tradition of infused spirits.

The recipe is clearly defined: island-grown green walnuts, natural spices, water and sugar, with a robust alcoholic strength and a flavour described as full, smooth and well balanced.

It works equally well as a bottle for your home bar, an after-dinner liqueur or a gift for someone who enjoys distinctive Italian regional drinks. Its personality does not rely on exaggerated tasting language: it starts with a clearly identified ingredient, a precise harvest period and a recipe openly stated on the label.