What's it for? Sipping, or mixed drinks?
Where'd you get the black walnuts? Store, or did you just raid a park around here (some of them have black walnut trees, last time I walked through).
Sipping as a Digestif/Apertif or could be used as a dessert sauce. Pouring some over ice cream is popular. I think the result is well, I don't know what... but with the color/consistency of Kahlua. And "whatever" it is, is probably somewhat more bitter like Jagermeister, but not in the licorice/anise sort of way. I'm not aware of any mixed drinks that use it.
The black walnuts are from my parent's yard. They have a few trees. And I was up in it's branches last weekend anyway replacing the ropes on the swings I've hung there for my kids to play on.
That is a really interesting concoction. What does it taste like when its done?
I've never had any, and no real idea.
However, everyone in Italy (with access to black walnuts) makes this, it's almost on par with Limoncello for popularity. Like alcohol and black walnuts I guess...
LOVE Nocello!
I just can't see how those very green and unformed walnuts could have any walnut flavor. But I'm no naysayer, just in case it turns out awesome and AJ wants to send bottles out to us as Christmas gifts!
Unripe black walnuts are incredibly bitter. Like chewing Tylenol-bitter, or stuff you spray to keep your dog from chewing the rug. However, when they're ripe, there's no way to cut them because the shells have formed. All the articles and recipes I read agreed on one point, that the walnuts had to be harvested at the end of May, and no later than the end of June, unless your climate meant the trees sprouted earlier, like in California. And I'm not sure that the "nut" itself is that big a part of the flavor. The pungent minty/juniper scent the fruits sort of have might be the base of the flavor. Dunno.
All I know is that this is the way it's done. And folks like it. And that it takes at least 4-5 months of aging after infusion before it's even remotely drinkable, (if you don't have a stock of it, the first taste is around Christmastime) a year being preferred. I guess the tannins or whatever other compounds that make it bitter break down.
This is really just a leap of faith because the recipe seemed easy, and I had access to free walnuts.