Jeppson's Malört 750ML is a 35% ABV (70 proof) wormwood liqueur produced in Chicago, Illinois, and widely regarded as one of America's most polarizing spirits. Unlike absinthe, which tempers wormwood with anise and fennel, Malört strips away the safety net — delivering pure, unapologetic bitterness that has earned it a cult following among bartenders and adventurous drinkers nationwide.Quick Facts: ABV: 35% (70 Proof) | Origin: Chicago, Illinois, USA | Category: Wormwood Liqueur (Bësk) | Producer: CH DistilleryProduction & HeritageJeppson's Malört traces its roots to Carl Jeppson, a Swedish immigrant who brought a recipe for bësk — a traditional Scandinavian wormwood spirit — to Chicago in the early twentieth century. The brand survived Prohibition, changed hands multiple times, and is now produced by CH Distillery in Chicago's Pilsen neighborhood. Production begins with a neutral grain alcohol base, which undergoes maceration with wormwood as the primary botanical alongside a closely guarded proprietary blend. The result is a spirit with no anise, no fennel, and very few moderating flavors — what critics have called "an exercise in singularity" among wormwood spirits.Tasting NotesAroma: Immediately herbal and vegetal, with dried wormwood and grapefruit pith dominating the nose. Behind the wall of bitterness, faint traces of chamomile, dandelion greens, and a subtle note of honey emerge with patience.Taste: The entry is deceptively mild — a brief flash of honey and light citrus — before the palate plunges through grapefruit peel into the pith and deep into the earthy bitterness of wormwood. The mid-palate shifts to raw earth, wood, and dirt with a medicinal spice quality that intensifies rather than recedes. There is nothing coy about the flavor progression; it commits fully to bitterness from start to finish.Finish: Long, astringent, and unyielding. The wormwood bitterness lingers with a dry, almost dusty texture, accompanied by residual grapefruit pith and a faint herbal warmth that persists well after the sip. Writer John Hodgman once described the experience as tasting like "pencil shavings and heartbreak."How to Drink MalörtThe traditional Chicago serve is a straight shot at room temperature — no chaser, no apology. Chilling the bottle slightly can soften the initial impact for newcomers without dulving the character. In cocktails, Malört functions as a bitter modifier that adds depth and complexity when used judiciously: Malört Spritz: Combine with prosecco and soda water for a bracingly bitter aperitivo — the bubbles lighten the wormwood's weight while preserving its herbal intensity. Chicago Handshake: A shot of Malört paired with an Old Style beer — the city's unofficial signature drink order that plays malty sweetness against sharp bitterness. Bitter Negroni Variation: Substitute half the Campari with Malört to create a drier, more herbaceous take on the classic — the grapefruit pith character dovetails naturally with gin botanicals. Best For Introducing friends to Chicago's most infamous drinking tradition Building out a home bar's bitter and amaro section with something truly extreme Challenging seasoned Fernet-Branca drinkers with an even more uncompromising bitter spirit Gifting someone who claims they've tasted everything Frequently Asked QuestionsWhat does Malört taste like? Malört delivers an intense, front-to-back bitterness driven by wormwood, with dominant flavors of grapefruit pith, raw herbs, earth, and a medicinal spice quality. A faint thread of honey and citrus appears early but is quickly overwhelmed by deep, astringent bitterness.How does Malört compare to Fernet-Branca? Both are aggressively bitter spirits embraced by bartender culture, but Fernet-Branca balances its bitterness with menthol, saffron, and a complex blend of dozens of botanicals, while Malört leans almost entirely on wormwood with minimal counterbalance. Malört is drier, more astringent, and lacks the minty sweetness that makes Fernet comparatively approachable.Is Malört good for cocktails? Malört works well as a bitter modifier in cocktails when used in small quantities — typically a quarter to half ounce — adding herbal depth and dry bitterness to spritzes, sours, and Negroni variations. Used in excess, it will dominate any drink it touches.Where is Malört made? Jeppson's Malört is produced by CH Distillery, located in the Pilsen neighborhood of Chicago, Illinois. The brand originated with Swedish immigrant Carl Jeppson and has remained a Chicago institution throughout its history.What foods pair well with Malört? Rich, fatty foods stand up best to Malört's bitterness: sharp aged cheeses like Parmesan or aged Gouda complement the herbal notes; dark chocolate provides a bittersweet counterpoint; grilled sausages and cured meats echo the earthy, savory qualities; and citrus-forward desserts like lemon tart mirror the grapefruit pith character while adding sweetness for contrast.What sizes does Malört come in? Jeppson's Malört is most commonly available in the standard 750ml bottle, though 200ml and 375ml formats have also been distributed in select markets.Is Malört worth the price? Malört positions as a modestly priced specialty liqueur that punches well above its price point in terms of distinctiveness and cultural significance. For anyone interested in bitter spirits, wormwood liqueurs, or Chicago drinking culture, it represents genuine value — there is simply nothing else quite like it on the market.Why Malört?Jeppson's Malört occupies a category of one. Where virtually every other wormwood-based spirit — absinthe, vermouth, génépi — tempers bitterness with anise, sugar, or complementary botanicals, Malört strips the formula down to its most confrontational element and dares you to keep drinking. That commitment to singularity is precisely what transformed it from a regional oddity into a nationally recognized cult spirit. CH Distillery's continued production in Chicago preserves not just a recipe but a genuine piece of American drinking heritage — one that rewards the open-minded and haunts everyone else.
