Malört is one of the most disgusting liqueurs in the world.

Malört is a Swedish wormwood liqueur with a strength of 35%, often “honored” with the title of the most disgusting alcoholic drink in the world. The only commercial manufacturer is Jeppson’s of Chicago.

Molort liqueur owes its appearance in the USA in the 1930s to the Swedish emigrant Carl Jeppson, after whom the brand was named. In 2018, Jeppson’s was acquired by CH Distillery. The new owner refers to the aroma of wormwood as “ass, gas and fire.”

Mollort drink is practically not found in states other than Chicago, although there have been attempts to distribute it in Denver and Washington.

The name Malört is Swedish for “wormwood”.

History

It is believed that the first molort appeared in the Middle Ages in the sagebrush-rich Skåne region of Sweden, and was used as a remedy. In the early 1900s, it was almost the most common alcohol in the country, it is not surprising that the Swedes who emigrated to the United States brought it with them.

One of them, Carl Jeppson, put the production of wormwood liquor on stream, and did not stop it even during Prohibition, having managed to get the official status of a medicine for his products, and not an alcoholic beverage.

Label

For many years, Jeppson’s label read: “Most first-timers of our liquor spit. It is strong, sharp and not suitable for everyone. It burns the taste buds. In 60 years of production and distribution, we have found that only one in 49 is willing to try our liquor. The founder, Carl Jeppson, said: “My mallort is intended for a narrow group of connoisseurs who despise weak and tasteless drinks.” Our snooty liquor is impossible to forget. The taste seems to last forever. The first shot is impossible to swallow. Don’t give up! Survive the first two shocking sips, and with the third, you will be ours…forever.”

Now the label says simply: “Jeppson Mollort is a full-bodied drink with an unusual herbal aroma. Its bitter taste is intended for experienced and hardy connoisseurs.

Reputation

Despite mixed reviews and relatively small sales, molort has become a “niche alcohol”, popular among bartenders, bikers and Hispanics.

Data

1. Many tasters believe that molort smells like gasoline, ink, fertilizers and pencil shavings, but of the aromatic components it contains only wormwood.
2. The Jeppson’s label shows the Chicago flag with only three stars because the brand came before the fourth star was introduced.
3. Carl Jeppson was a heavy smoker with virtually atrophied taste buds. Mollort was one of the few alcoholic drinks he could taste.
4. Wormwood alcohol belongs to the type of bäsk brännvin – Scandinavian herbal tinctures.

How to drink molort

Technically, molort, like any bitter, is served as a digestif to improve digestion. It is also believed to help with headaches and reduce the risk of hangovers. Mollort is drunk from small piles, preferably in one gulp.

However, in practice, molort is very rarely drunk in its pure form, for this it is too bitter and strong.

Mollort cocktails

1. Bitter End: Mix two parts each of mollort and freshly squeezed grapefruit juice in a shaker, pour into an ice-filled glass, add one part of a light grapefruit beer (for example, Stiegl Radler).
2. Swedish Seed: In an ice-filled shaker, combine XNUMX oz each of mollort and Root liqueur, XNUMX egg white, ¾ oz lemon juice, XNUMX oz brown sugar syrup, XNUMX drops of angostura, and serve with orange zest.
3. Golden Eel: Into an ice-filled old fashion glass, add 1½ oz. gin, ¾ oz. sweet vermouth, and ½ oz. mollort in succession, stir, and serve with orange zest.