06/19/2026
Every year, the team harvests green walnuts and Justin, managing partner at Press, begins the annual nocino-making process.
The walnuts are washed, quartered, and combined with sugar, then left to sit in the sun for two weeks. During that time, they slowly oxidize and turn black while the sugar draws out their liquid, creating a rich, concentrated base. Justin stirs the mixture every few days before adding grain alcohol and a blend of spices.
He starts with the classic foundations of nocino, including cinnamon and orange peel, but each year’s batch takes on its own character. Some years he incorporates star anise and clove. Last year, he added pink peppercorns. No two batches are exactly alike.
The process takes about four months from start to finish. When it’s ready, the nocino becomes part of the cocktail program at Press, often inspiring seasonal drinks. Last fall, it appeared in a Black Manhattan riff.
This is a way to share something rooted in the farm, the restaurant, and the changing seasons.
