JEPPSON’S MALÖRT—A SWEDISH DRINK FROM CHICAGO. Annalisa learned from Reddit that there is a drink in Chicago called maört that is considered to have a strong taste. She knows that I have a fondness for strong whiskeys. I posted here about Laphroig, which is thought to have notes of “freshly tarred road, cigar smoke and ash”. (Here is the longer description from John Hansell of the Malt Advocate: “Intense smoke on the nose and palate, with notes of freshly tarred road, cigar smoke and ash, licorice root, bacon fat, kalamata olive and smoked seaweed. Struggling to emerge is youthful orchard fruit, honeyed malt, brine and soft vanilla. Long, smoky finish like licking the walls of a peat-infused kiln. A very invigorating whisky.”
What intrigued Annalisa were these two comments:
“Malört. Popular in Chicago on spite alone. It started as a digestive medicine in the 30s, but it tasted so bad, bikers started ordering it to prove how tough they were. Then it spread to other bars and counter-culture groups (punks, hipsters, etc). You think to yourself, how can it be so awful if it is so popular? But much like regret, it is strong, bitter, and has an aftertaste that does not give up.”
and
“Your first shot of Malört is a rite of passage in Chicago. I’ll never forget the unmistakable taste of cough syrup and rancid grapefruit rind.”