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The Rise of Malört, an Unexpected Midwest princess

(www.nytimes.com)
79 points mooreds | 1 comments | 20 Nov 24 14:48 UTC | HN request time: 0.001s | source
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TheAdamist ◴[20 Nov 24 17:12 UTC] No.42196052[source]▶
I happen to enjoy malort, so there's probably something wrong with me.

Malort has been seeing wider distribution recently, which i hear may due to a buyout a while ago. Their website lists distribution in Delaware, Maryland, DC, and randomly checking San Francisco shows availability as well.

No more having to visit Chicago to purchase it enables a lot more people to buy it and businesses to serve it.

The weird Chicago only malort variants do disturb me, but i would try them.

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kiernanmcgowan ◴[20 Nov 24 17:31 UTC] No.42196247[source]▶
The burnt rubber flavor does grow on you. Kinda like how black coffee is a bit of an acquired taste.
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MisterTea ◴[20 Nov 24 18:59 UTC] No.42197048[source]▶
From what I am reading Malort sounds like a bad combo between a disgusting smokey scotch* and Fernet, a liquor that tastes the way a public mens bathroom smells like on a hot day when chilled.

And you compare that to black coffee? Shame on you.

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1. TheAdamist ◴[22 Nov 24 19:05 UTC] No.42216513{3}[source]▶
Malort tastes like extremely bitter grapefruit peel to me.

I also love my scotch as peaty as possibly. So most likely my taste buds are broken.

Fernet is dark and very herbally from my recollection.