• Aromatic liqueur renowned for its balance, depth and smooth finish
• Made from fresh green “Weinsberg” walnuts steeped in grape brandy
• Infused with spices and alpine botanicals
• Serve after hearty meals or in coffee, cream or egg drinks
• Complements brown spirits and dark fortified wines
• Produced by Austria's Purkhart family for three generations

For three generations the Purkhart family has produced this all-natural walnut liqueur from the same family recipe, renowned for its balance and exceptionally smooth finish. Each summer the Purkhart family picks fresh green walnuts from wild stands of the delicate “Weinsberg” variety near the village of Sankt Peter in der Au. These walnuts steep for months in grape brandy and for the last month with a variety of spices and alpine botanicals. The result is a rich and flavorful walnut liqueur that is not overly sweet, perfect after dinner, in coffee, cream, or egg drinks.

Walnut liqueur is known in Austria and Germany as Nüsse or Nüssenschnaps, in France as Noix, and in Italy as Nocino. Residents of Alpine regions traditionally drink walnut liqueurs during Christmastime. The spice and depth pair well with wintery nights and hearty meals. Serve to guests in a cordial glass, post-dinner or as an unexpected dessert pairing. In cocktails, Nux Alpina is an extraordinary complement to brown spirits and dark fortified wines, like Madeira, sherry and sweet red vermouth. Adding 0.5 oz of Nux Alpina with 0.5 oz Cocchi Vermouth di Torino to 2 oz bourbon makes a savory Manhattan variation.

keeps indefinitely
(50-65ºF)

keeps indefinitely
(room temp)

pour varies
(59-64ºF)

About Purkhart

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Since 1932 the Purkhart family has produced award winning eaux-de-vie (brandy or “brand”), schnaps and liqueurs. Renowned for his exacting standards and consistent quality, Günter Purkhart has taught distillation technique to many of today’s leading producers. Capturing elegance of ripe fruit and authentic regional tastes is a family passion. Full details

About Floral/Herbal/Amaro Liqueurs

Inhabitants of Europe's mountainous regions have made liqueurs with local flowers and plants for centuries. These include the fragrant, floral crème de violette as well as herbaceous and bitter liqueurs that started out as elixirs to aid indigestion and other ailments. The latter category includes amaro, meaning "bitter," in Italian. While they began as wine-based digestive aids, most modern amari are composed of spirits (usually neutral spirits), a proprietary mix of herbs and botanicals, and sugar or other natural sweetener. Always appropriate neat or with coffee after a meal, floral, herbal and amaro liqueurs also enliven many contemporary and classic cocktails. Full details