A centuries-old Franciscan recipe, entrusted by Friar Amedeo to the De Beaumont family during the early 1900s, has transformed into a delectable liqueur perfect for complementing any meal. Crafted in accordance with time-honored traditions, this liqueur is meticulously produced using hand-picked Irpinian walnut husks, harvested on the eve of St. John's on June 24th. These husks are then skillfully infused with a harmonious blend of cloves, cinnamon, and nutmeg.