Forthave Black Nocino Liqueur
Staff Pick

Half-Bottle of Forthave Black Nocino Liqueur

Item # 39373 375mL

This walnut liqueur is the second release in the new Black series from Forthave. Made from foraged North East walnuts harvested by hand in late summer, the nuts were brought to Brooklyn, chopped and infused in alcohol and blended with a touch of raw cane sugar, orris root and lemon peel. After months of extraction, harmonizing and gaining in complexity, the spirit was then re-infused with Black Walnut eau de vie distilled from the hulls of the fruit and left to infuse for an additional 9 months. The nocino is potent with flavors that range from incredibly fresh to earthy and savory in what adds up to a kaleidoscopic sensory experience. In very limited release.
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ABV
24.00%
Country
USA
Region
New York
Sub-Region
Brooklyn
Producer
Forthave Spirits
This item is featured in a tasting on: tasting date
This item is featured in: WineClub
This item is featured in AstorCenterClass at Astor Center

Item Notes

  • Limited Production: Only 2 bottle(s) per customer
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Staff Pick Notes

If I had to pick one liqueur off my shelf to bring on a ski trip, it would have to be Nocino. Particularly this divine expression created by Brooklyn's own Forthave Spirits. Like all Forthave products it is all natural and plant based. The star of the show is the locally foraged black walnuts; deep in flavor and true to nature, perfectly integrated with the spirit behind it. The only sweetener is organic sugar from Brazil or wildflower honey from Upstate New York, lending the walnut notes a lightly candied quality. The nose is mature and concentrated like varnished hardwoods from the 9 months of aging. Treat yourself to this singular liqueur, mixed with coffee or neat after a meal. Though my favorite application is to liberally drizzle it over vanilla gelato.

- EC

Glossary

New York

New York winemakers have embraced international varieties and hit the ground running. The Hudson River Valley is home to the oldest vineyards in New York State. Bordeaux varietals are at home in Long Island’s maritime climate. The Finger Lakes harbors a burgeoning winemaking community where many natural-inclined producers focus on dry still wines. No longer is our fair state synonymous with Concord grapes and Manischewitz; look for brilliant iterations of Pinot Noir, Riesling, Cabernet Franc,...

Read more about New York

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