Walnuts bring a deep, rounded nut character to liqueurs, combining buttery richness with gentle bitterness that adds structure. Their natural oils create a smooth, almost creamy mouthfeel, softening strong spirits while adding complexity. Toasted walnuts work especially well with coffee, chocolate, caramel, and dried fruits, producing comforting, dessert like infusions. They give liqueurs a mature, cozy personality with a long, satisfying finish.
Bitter-nutty aroma, earthy depth, slight tannin.
Adds complexity and structure; classic for nocino-style liqueurs.
Use chopped green or dried nuts; 200–300 g per 1 L. Infuse 4–8 weeks in spirit.
Clove, cinnamon, vanilla, orange peel.
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