After the first stages of lockdown lifted in Tasmania in 2020 I spent more time than usual walking around my neighbourhood in the Northern Suburbs of Hobart. I started to notice, in addition to my own walnut tree, that there were numerous old beautiful walnut trees with an abundance of fruit which had dropped to the ground. By mid-winter the trees drop their fruit and leaves, with only the long finger-like branches remaining. I think this is where some of the mythology around walnut trees comes from. I absolutely adore the story behind how Nocino came to be. The Romans brought back the pagan tradition from Britain, which over time the ever-superstitious Italians adopted too. Green walnuts are picked on the longest day of the year - traditionally by barefoot virgins, and only in odd numbers. The green walnuts are cut and release their inner dark goodness to be transformed into the mystical Nocino through a process of maceration with other spices and alcohol. Traditionally served as a digestive on the winter solstice, you can also try our Tasmanian Nocino in a Rye Old Fashioned or simply with ice and a slice of orange. Osare Nocino won a silver medal at the 2021 Tasting Australia Awards.