Looks like part of the reason I am having trouble finding it is that “malört” was trademarked in 2015 by Jeppson’s. Back then I do remember seeing this “designer” malört labled as such. Anyhow, I did find some other malörts and their names: FEW Spirtis has Anguish and Regret, while Letherbee has Bësk. Those both are Chicago/Chicago-area distillers. I think perhaps my memory is just a little bit scrambled, as Letherbee’s product looks like the one I was thinking of, and I found an image of an older bottle where it was labelled as R. Franklin’s Original Recipe Malört.
I have some Besk and find to be fine. I can see subbing it for absinthe in a variety of cocktails, and then giving it a Chicago name …
Lifetime Chicago boy and have never actually drunk any Jepson’s Malort.
I used to really like Gammel Dansk, a bitter product from the Aalborg company if I remember correctly. The company I worked for imported it but it dropped out of site. Luckily I had a couple cases of the miniature bottles. Wish I could find them again.
Just out of college, living in a house 2-4 others depending, I drank cheap beer. Malort was very cheap back then and I did not have to worry about house mates drinking it.
Tried it. I was having dinner at Kuma’s and the guy next to me convinced his date to try a shot, so I bit the bullet and ordered one too.
It’s… not bad. From all the hype I was expecting a lot worse. I’d describe it as bitter grapefruit. The bitterness definitely lingers, so I can see why most people wouldn’t like it, but I’d drink it again voluntarily. I must be one of those “one out of 49 men” the label used to say were able to tolerate it.
Some of these brews sounds like they would have wood alchohol in them. That was the stuff that was blinding everybody during prohibition.
Yep. I always describe it as grapefruit rind with a finish of rubbing alcohol.
Its good!
I had a shot the other day since it’s been a while and to see if my memory was correct. The first taste isn’t too bad. It’s bitter for sure, but not disgusting. The aftertaste though, is horrible. A lot like bile, IMO.
I’ve actually never had Malort but do have a bottle of Leatherbee’s Besk which supposedly of the same style. I like it but find more of an anise taste Anyone had each and can compare?
For those of you who like Malort, you may be pleased to learn that Malort flavored croutons will be available. If you don’t mind spending $30 on some croutons.
Erich Remarque, author of All Quiet On The Western Front wrote a less well-known novel, Arch of Triumph, in which the main characters (depressed refugees) spent a great deal of time in Parisian cafés drinking Calvados.
I can think of worse things to do.
Having been drawn back to this thread… do non-alcoholic drinks count?
Researching for a vacation in Turkey, I came across an intriguing item that kept cropping up on restaurant menus in the drinks section: “Turnip juice”. Huh? Turns out it’s actually Şalgam (but I only found that out when we got back)
Although the Turkish word şalgam literally means “turnip”, şalgam is made with the sour and salty brine of purple carrot pickles, salted, spiced and flavoured with aromatic turnip (çelem) fermented in barrels with the addition of ground bulgur and rock salt
Mmmmm. Had I read that beforehand, I might not have tried it; but I did and so I’m able to report back. I saw it in a cafe in Kuşadası bus station. The guy serving explained that you could have it cold or hot, and hot was more usual, so that’s what I opted for. Turns out his English was good but not great - he meant it came either hot (spicy) or mild. What I had tasted like (as closely as I can describe it) bitter tomato juice containing a ridiculous amount of Worcestershire sauce. Glad I did it? Yes. Ever again? No.
j
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Guess some people enjoy a bad taste in their mouth?
Just the name sounds like a fart in the bathtub
Picon Punch and therefore Torani Amer or its knockoffs are rather popular in Basque restaurants and also bars in Northern Nevada and Southern Idaho. In the bar in Gerlach they pour entire “racks” at a time. The bitters Underbeg is also popular in the Reno bar scene, usually you can find a little paper wrapped bottle somewhere prominent behind the bar.
Becherovka is my favorite shot-pour bitters type drink. Or Aperol which barely qualifies as bitter.
I never heard of mamajuana until I went to a resort in the Dominican Republic. It’s a mixture of rum and red wine with tree bark, spices and honey. People make their own but it’s also bottled. I’ve started to see it in the states.
I suppose the one for New Jersey would be applejack. It started here in colonial times and was once known as Jersey Lightning. The same company (the oldest distillery in the country) has been making it since then and it was the only distillery making it until recently. With the uptick in craft distilleries several other small companies have started making it.
It’s an apple brandy like some European types but with a different flavor due to a different type of apple.
Laird’s! Good stuff. Just like calvados but completely different.