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The Rise of Malört, an Unexpected Midwest princess

(www.nytimes.com)
79 points mooreds | 3 comments | 20 Nov 24 14:48 UTC | HN request time: 0.6s | source
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some_random ◴[20 Nov 24 17:19 UTC] No.42196129[source]▶
I'm a complete weirdo apparently who really likes the flavor of malort, it's bitter and herbal and so if you like those flavors you'll enjoy it. I kinda resent the amount of marketing that the new owners have churned out hyping it up, although I do appreciate what they're doing.

If you think you might enjoy it, give it a shot I'd describe the flavor as sweetened church pew, then grapefruit bitterness. If you're not expecting it you'll almost certainly hate it, but it's really not that bad.

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1. Glyptodon ◴[20 Nov 24 20:52 UTC] No.42197987[source]▶
I tried it hoping it would be kind of vaguely like Absinthe mixed with w/ grapefruit extract and quinine, but it just tasted like burning gasoline or jet fuel to me.
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2. droopyEyelids ◴[20 Nov 24 21:15 UTC] No.42198195[source]▶
This is where it gets tricky.

Malort is bottom shelf example of a “Bäsk” liquor.

https://wikipedia.org/wiki/Bäsk

There are much finer versions of it, and if you’re in Chicago Binnies carries one by Letherbee “Bësk” and if you like that bitter grapefruit/wormwood flavor, it is mana from heaven

https://www.letherbee.com/products

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3. bunderbunder ◴[21 Nov 24 00:05 UTC] No.42199547[source]▶
Ironically, here in Chicago Malört has become so trendy that you'll sometimes end up paying more for it than you will for Bësk at a bar.