Country of origin: Australia
Alcohol content: 25% ABV

The Romans brought back the pagan tradition of making Nocino 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.

After the first stages of lockdown lifted in Tasmania in 2020 Pat Graham spent more time than usual walking around his neighbourhood in the Northern Suburbs of Hobart. He 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.

Midnight black in colour with a nose of rich, earthy camphor and Christmas pudding. You first taste is dominated by the sweetness, which moves into a slightly resinous, yet rich and complex mid to back palate. The base spirit provides tones of black fruits which are complimented by warming baking spices, and subtle hints of an earthy forest floor.

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.

About Osare:

Osare (pronounced o’ za-ray) in Italian, means to dare. Dare is the middle name of both prducer Pat Graham's son and maternal grandfather. They produce liqueur with natural flavours obtained through infusion. Their aim is to extract the pure flavours of their Tasmanian island home in bottled form.