He also mentions that ounce or two of a distillation of the same age of husk, is used to "cool the heat of agues and resist the infection of the plague." This drink or potion made its way to Celtic France and to this day, a similar drink called liqueur or Brou De Noix is made in many French regions. At some point, this practice of infusing green walnuts came to the Italian peninsula where it became known as Nocino or, in the case of Piedmont, Ratafià Di Noci (walnut ratafià). During the Middle Ages, Italian monasteries used Nocino for its medicinal properties and also as an alcoholic treat. Ordine del Nocino Modenese is an association of Spilamberto, Province of Modena, Emilia-Romagna, Italy, which, since 1978, promotes the traditional Nocino of Modena. However, global warming has started to affect the ripening process, and in certain areas walnuts are already too ripe for Nocino on 24 June. The ideal time to harvest the walnuts is when the walnuts haven't hardened yet. Depending upon the local temperature, the walnuts may have to be harvested earlier, such as on 14 or 15 June instead of 24 June. Availability Nocino is also produced in New Zealand by NewZino, under the name NutZino Walnut Liqueur and in Australia by Timboon Railway Shed Distillery in Timboon, Victoria and Osare - Liquori della Tasmania in Hobart, Tasmania. A handful of craft distillers have started producing the liqueur in the United States, notably Long Road Distillers in Grand Rapids, Michigan and Watershed Distillery in Columbus, Ohio. In Canada, craft distillery, The Woods Spirit Co. offers both traditional and barrel aged Nocino. Walnut liquor is also produced in Romania, where it is called Nucată and used both recreationally and as a digestive. Besides the walnuts, the recipe includes various combinations of additional flavours, such as anise, black pepper, lemon peel, orange peel, nutmeg or vanilla pods. When making walnut liquor, Romanians sometimes set aside some of the softer walnuts to make walnut jam as well since in June the walnuts are suitable for both uses. In Romania, walnut liquor is sometimes made in autumn as well, out of the green husks of 15-18 walnuts. In Slovenia walnut liquor is known as orehovec and is flavored with coffee, while in Croatia, it is known as Orahovac and it is flavored with orange, lemon, and vanilla. In Serbia, it is called