This intensely bitter wormwood liqueur was first made during Prohibition in Chicago by Carl Jeppson as a bäskbrännvin, a Swedish influenced curative digestif, and has been in legal existence since 1933. It was made and discontinued at several distilleries over the years, and is now available through CH Distillery in its home town of Chicago. It is bottled at 70 proof.
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An intense, herbal liqueur from Chicago, Illinois crafted entirely from distilling wormwood & bottled at 70 Proof. It has an aromatic birth with notes of citrus, herbs & spices; while a complex life adds notes of grapefruit & honey; that led a long & intense death with notes of bitter wormwood & Ricola. September 2022
I could imagine a spirit tasting worse but I have not actually tried it. I heard about Malort’s reputation, and it meets expectations. It is somehow both very bitter and very oily at the same time. Now that I have tried it, I do not need to try it again.
Pretty brutal. I’m a seasoned bartender and have a pretty expansive pallet but this is still overly bitter. I have a hard time believing there is any sugar content in this at all. Bitter bitter and bitter on the finish. Very oily and slick on the finish
The first quarter of a second gives a little floral sweetness that disappears immediately into grapefruit zest soaked in hairspray. Not as bad as it's made out to be by some. Certainly not good, but an experience nonetheless.
It was like holding a tiny little demon baby up while looking at him and trying to get him to laugh his first laugh and then demon baby spits up directly into the back of your throat. So all in all, would try again.
Malört, on the other hand, is the real industry shot. Also, goes down much smoother than Fernet. Always a good choice unless you're drinking for taste or want a cocktail or don't want to fight your dad.
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