La Mela Rosa's Nocino is now ready to enjoy.
Following on from my blog of 24 June last year about my walnut liqueur, Nocino, I waited the 40 days then drained off the liquid and discarded the walnuts. I then filtered the liquid through a muslin cloth and bottled it. It has sat since August in the pantry. Last night we tasted it. Rob says "Not quite as good as last year"; I say "Better than last year". I filtered it again and it's now on the credenza in the living room ready to be drunk.