Every season nuts will taste a bit different. The variation in flavour from season to season can depend on factors such as temperature and rainfall. The flavour of a nut is also affected by the different minerals in the soil, what some might call the “terroir”. The same varietal of non-pareil almond grown in California might taste different than those grown along the Murray River in South Australia, which is where our delicious almonds are from.
One of the reasons that we love our walnuts is because we find the flavour to be sweeter than most others we have tried. Bitterness in walnuts is sometimes caused by rancidity from poor storage (walnuts should always be cold stored), but it can also be a result of certain minerals present or not, in the soil. Our walnut farmer Ryan and his family have been farming their land since 1918 and they have an in-depth knowledge of what they need to add to the soil to enhance the flavour of their walnuts. They will aso only sell their raw walnuts to folks who guarantee that they can properly cold store them as they know how easily the delicate oils will degrade if left at room temperature.