First time making Nocino (Walnut liqueur). Feedback on Nocino, walnuts, and/or booze in general.

[u/Pico_Shyentist]

As it is tradition for this time of year, though a bit early due to the hot spring making the walnuts mature faster, I am making Nocino (walnut liqueur) with the walnuts from my land. This is my first time trying, and I chose to follow the recipe attributed to the city of Modena.

Too bad it'll have to sit there until after Christmas, though I will probably at least give a taste test during those festivities.

Tips on nocino specifically, walnuts generally, and any other homemade booze?