People know it’s either henna or green walnuts. I just can’t stand to wear gloves, and like how this visual shows what we make is hand made.
At farmer’s markets I’ve heard tales of enforced walnut picking marring many a childhood, of homemade batches of nocino aging away in some distant cabinet, and encountered many tasters wanting to see if what they made is how nocino should taste.
The nuts and spices are marinating in a barrel we got from Cooper’s Hall. We plan to release this batch of Nocino in time for Thanksgiving, but meanwhile we have plenty left in the tasting room, and our Nocino is also available in liquor stores.