Never had the digestive, but the apéro called vin de noix is common in France. The green walnuts are macerated with wine, eau-de-vie, sugar, and aromatics. Where I live in the Touraine the walnuts are replaced by the young shoots of plum trees to make vin d’épines in spring. Both are pretty good.
Never had the digestive, but the apéro called vin de noix is common in France. The green walnuts are macerated with wine, eau-de-vie, sugar, and aromatics. Where I live in the Touraine the walnuts are replaced by the young shoots of plum trees to make vin d’épines in spring. Both are pretty good.
Sounds similar. I’m sure vin de noix is petanque to nocino’s bocce.