[Sca-cooks] RE: Acorns OOP

[Ted Eisenstein]

>Modernly, Spain has an interesting (for lack of a
>better adjective, or more accurate memory) liqueur
>made from acorns (licor de bellota).

How different is it from walnut liqueur, or hazelnut
liqueur?

(I made the latter, once, with vodka, a bit of sugar, and
Oregonian hazelnuts; I am told it was quite good. I can't
imagine acorn liqueur could be _that_ different.)

Alban