Honestly, this walnut and vanilla tincture started out as (and really is) a ‘digestivo’ or digestive! Totally LV’s idea from an ol’ recipe of his great grandparents or something but it’s mainly made of walnuts from the many walnut trees that grow here in our little hamlet.
Around the end of June LV got inspired by some story his mum had told him about his ‘peeps’. Then he went out and gathered between 30-33 chestnuts, cut them up in large pieces and of course he had to go rummaging around in my spice cabinet and got all turned on by my prized Hotu Vanilla from Tahiti that I used in my oh-so-decadent vanilla-cognac tincture. I was feeling generous so I let him have a couple pods. Then he added a stick of cinnamon, 2 litres of 96° grain alcohol and 500gr of white sugar.
The tincture is dark and a bit syrupy with a really nice woody quality to it. Full aromatic profile will be provided soon.
I knew I would like the liqueur which turned out to be amazing, seriously. It has a wonderful round, smooth quality to it and not at all bitter as I suspected. What I wasn’t prepared for was how much I would like it as a tincture.
There you have it, our latest liqueur/digestive of which I confiscated 20ml for my tincturing experiments, which only seems fair.
Have a merry weekend! (can you tell I just can’t wait for Christmas?!)