St. John’s Eve on 23 June marks the end date for the harvest of the green walnut. The wild, still soft walnuts are carefully sorted, washed and then macerated with herbs and spices. After a certain period of maceration we squeeze out the walnuts and store the liqueur for a whole year in old wood barrels from the French Sauternes. The result: a deep green liqueur with a fine spicy note. Light tannins contribute to its complexity.