Malört

Malört is a type of bitter liqueur that is traditionally associated with Sweden. It is known for its distinctive, strong flavor, which is often described as being similar to that of wormwood, the plant from which it is made.

History

The origins of Malört can be traced back to the early 19th century in Sweden. It was originally used as a digestif and a remedy for various ailments. The name "Malört" is derived from the Swedish words for "malt" and "wort", reflecting its key ingredients.

In the early 20th century, Malört was brought to the United States by Swedish immigrants. It gained popularity in Chicago, where it is still produced today by the Jeppson's Malört company. Despite its Swedish origins, Malört is now largely associated with Chicago and is often considered a part of the city's cultural heritage.

Production

Malört is made by infusing neutral spirits with wormwood, a plant known for its bitter taste. The mixture is then aged in barrels for several months. The resulting liqueur is high in alcohol content, typically around 35-40%.

Taste and Reception

Malört is notorious for its strong, bitter flavor. It is often described as having notes of grapefruit, juniper, and anise, with a lingering bitter aftertaste. The taste is often considered an acquired one, and Malört has a somewhat divisive reputation. Some people appreciate its unique flavor and consider it a local delicacy, while others find it unpalatable.

Despite its polarizing taste, Malört has a dedicated following, particularly in Chicago. It is often served as a shot in bars, and is a popular choice for "dare" drinks.

Cultural Significance

In addition to its role as a traditional Swedish liqueur, Malört has also become a symbol of Chicago's cultural identity. It is often featured in local events and festivals, and has been referenced in various forms of media, including television shows and songs.

See Also

• List of liqueurs
• Swedish cuisine
• Culture of Chicago