There have been some repeated questions regarding the status and availability of Stone Barn Nocino, so this morning, we wish to provide an update on the seasonal liqueur. Unfortunately, it is sold out until the next batch is ready. Here’s a report from the field:
Erika and I drove out to one of our walnut trees to ascertain how they are doing. Here a photo- the nuts are still quite small, about the size of quail eggs. Over the next month, they should double in size, roughly like small jawbreaker. Traditionally, walnuts are collected on the feast day of St. John in Italy, June 24th. Not so coincidentally, the 24th is also celebrated as Midsummer’s Day.
To keep with tradition, we’ll pick some walnuts on the 24th, but have already planned a picking/ and chopping party for Saturday morning the 28th where the bulk of the work is done. Last year our picking fell on the Blues Festival weekend, without ill effect. We call this latitudinal latitude.
The green walnuts are chopped, and set to soak in rye spirits with vanilla, cloves, and other spices (Note to self: Find Recipe from last year). It is not until early November that we strain the maceration and combine with barrel-aged brandy, organic cane syrup, and balance the spices. Expect the first 2014 bottling around Thanksgiving.
Perhaps to tease you, Saveur Magazine’s July issue has several Nocino Cocktail recipes, including one of ours, in an article entitled Summer Nectar.