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Noix de la St. Jean 15% ALC-VOL 75CL

The authentic nut-flavored aperitif

Presentation
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Historical
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Ingredients
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Preparation
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Tasting
 

Noix de St Jean owes its name to the very ingredient that makes it unique: the best Dauphine green walnuts, gathered at optimum maturity. On the St Jean (St Jean's Day).

-    To enhance the flavor of the nuts, the Distilleries et Domaines de Provence recipe combines them with nutmeg, cinnamon and cloves. Subtle touches which give this aperitif its spicy, fruity flavors.

-    Noix de la St Jean, quite simply a flavor explosion.

-    Noix de la St Jean is a gentle companion to a melon starter, or can be drunk instead of Port or Banyuls with chocolate or nut-based desserts.

Our tip: Enjoy Noix de la Saint-Jean chilled, preferably without ice.

 

More info

History

Although the word "aperitif" now evokes pleasure and conviviality, for centuries it has referred to a product only used as a medicine, such as herbal tea or a concoction to stimulate the appetite, to treat stomach ailments and to promote digestion. Maceration and distillation are merely techniques used to extract beneficial substances from plants and to preserve them. Taken on an empty stomach, before meals, in very small amounts, it already gave pleasure: the pleasure of feeling good, having a good appetite and digesting food without experiencing pain.

The walnut comes to us from a distant land. Originally from Asia, probably from China, the common walnut tree (Juglans Regia) was first grown in Persia (now Iran) before spreading practically worldwide, in temperate climates.
The walnut tree holds an important place in tradition in Provence: the leaves of the tree were used to treat benign skin diseases, the bark as a laxative and purgative (blood purifier), the stain (bark from the branches) for its antiseptic and anti-fungal properties. The green nuts macerated in wine to obtain a medicinal wine, tonic aperitif, purgative and digestive.

A traditional drink in Haute Provence, nut wine is generally prepared at home. The best nuts are those collected when green on St. John's day, around June 24.
4 l of wine (and possibly 1 l of prune brandy) are added, 1 vanilla pod, 40 nuts cut into 4, and 40 pieces of sugar, which macerate for 40 days.
In Roman and Provençal customs, it was associated with weddings, the husband and wife were supposed to eat 1 preserved nut with one glass of liqueur meaning that they were "as close as two walnut shells."

Noix de la St. Jean owes its name to the fact that the green nuts are picked on St. John's day in June.
Generically, the "nut wine" is not a wine, it does not ferment. It is a traditional aperitif obtained by the maceration of green nuts in wine and alcohol.
These nuts were broken then placed to macerate in a mixture of wine, fruit alcohol (or rum) and sugar for 40 days. Some older recipes also incorporated spices, vanilla or orange rinds.

Distilleries et Domaines de Provence is inspired by these "grandmother's recipes" and by its knowledge of spices to create a traditional aperitif with a more exotic note, the Noix de la Saint Jean.

 

 

 

 

It is an aperitif based on Lubéron red wine, alcohol, an infusion of crushed green nuts and stain of dried nuts (origin: Dauphiné, Mayette and Franquette varieties), spices (cinnamon, cloves, peppers, nutmeg), sugar and distillates.

 

The walnut tree: (Juglans Regia) In Provençal tradition, the walnut tree is a tree highly valued for its various uses. Its fruit, oil and wood are sought after and it provides several medicinal remedies. Among others, the sap drawn from this green bark is excellent for calming throat inflammation and is very effective for calming hysterical vapors.

 

 

Production method

The infusion of green nuts is obtained by maceration of fresh nuts (with stain) collected according to the tradition on St. John's day (the origin of the name of this aperitif). The nuts are crushed in an old arm crusher then placed to macerate in a mixture of wine and alcohol for 6 to 12 days in order to extract all of the aromatic part of the fruit. A maceration of stain of dry nuts also is made.
A maceration of spices (cinnamon, cloves, peppers, nutmeg) is made fifteen days before the final product is created.
When these macerations end, we draw out the infusions: green nut infusion, nut stain infusion and infusion of aromatics to add them to our aperitif. The fruit or spices, still penetrated with alcohol and flavors, are distilled in our still in order to remove the spirit.
The infusions, spirits and flavors are mixed into the wine, sugar and alcohol to make the Noix de la Saint Jean. Then, it will be necessary to wait 5 to 6 months in order to drink our aperitif.

 

 

How do you drink it?

The Noix de la St. Jean aperitif is drunk neat, cold without ice.

Ideas for pairing
 Noix de la St. Jean goes very well with melon and fermented cheeses such as Roquefort, Blues, Stilton, and Fourme d'Ambert.
Noix de la St. Jean also goes extremely well with all desserts based on nuts.

Organoleptic Profile

Appearance: The color of Noix de la St. Jean when it is made is somewhat dark red like the wine from which it is made. Over time, the appearance becomes an almost brown, terra cotta color.
Bouquet: On the nose, the dominant aroma is walnuts completed by a more spicy note of spice bread and dried fruit.
Palate: On the palate, the aromas of this aperitif are marked by the walnut and nut stain subtly flattered by a spicy note of cinnamon, nutmeg and cloves. Noix de la Saint Jean is well balanced between acidity and sugars with a good volume on the palate. The astringency of this nut gives this aperitif a good lingering flavor. Its tannins are fine and not very dry at the finish.