I am pleased to release what I feel to be my best liqueur to date; Tutto Fare - Nocino della Pontarolo. Sourced from family trees in Walla Walla, Washington, from a recipe that spans generations. Although I am unaware of the origins of this recipe, I learned this craft at Spannocchia, near Chuidino Italy.
I think this year has made me reconsider the uniqueness of this beverage. With essence of clove and earthy depth, nocino is reminiscent of evenings spent atop Castiglione che Dio Sol Sa with good friends, speaking poor italian, dreaming, and living simply.