Jeppson's Malort 750ML

Jeppson's Malört 750ML is a wormwood-flavored bitter liqueur and one of Chicago's most iconic spirits. Rooted in the Swedish tradition of bäsk brännvin, this 35% ABV liqueur traces its origins to Carl Jeppson, a Swedish immigrant who began selling his bitter recipe during the Prohibition era as a supposed medicinal product. The word "malört" translates directly to "wormwood" in Swedish. Produced today by CH Distillery in Chicago's Pilsen neighborhood, it remains fiercely polarizing — a spirit people either embrace as a badge of honor or reject after a single sip.

Tasting Notes:

Aroma: Immediately herbal and vegetal, with dried wormwood and grapefruit pith dominating the nose. Behind the bitterness sits a faint whiff of chamomile and dandelion greens, though the overall impression is medicinal and bracing.

Taste: The palate entry is deceptively mild for a fraction of a second before an overwhelming wave of bitter wormwood floods the mid-palate. The texture is oily and coating, with flavors of burnt grapefruit rind, raw dandelion, and something close to gasoline-soaked rubber — and fans say that with affection. There is no sweetness to temper the assault, which is precisely the point.

Finish: Extremely long. The bitterness lingers well past the point where most spirits fade, coating the tongue and throat with a persistent, astringent dryness. A metallic tang and lingering herbal char refuse to leave quietly.

How to Drink Jeppson's Malört:

The classic Chicago way is a straight shot at room temperature — no chaser, no apology. For those who want to work Malört into cocktails, it functions as a potent bittering agent. A Chicago Handshake pairs a shot of Malört alongside an Old Style beer, creating the city's most beloved bar ritual. In a Malört Sour, an ounce of Malört replaces the amaro component alongside lemon juice and simple syrup, softening its edges while keeping the bitter backbone intact. A small float of Malört in a classic Negroni adds an aggressive wormwood dimension that pushes the drink into truly bitter territory.

Best For:

• Chicago bar culture and rite-of-passage shots
• Adventurous drinkers who enjoy bitter amari and digestifs
• Novelty gifting and conversation-starting spirits
• Craft cocktails that call for an aggressive bitter modifier

Frequently Asked Questions:

What does Jeppson's Malört taste like? Jeppson's Malört delivers an intense, unyielding bitterness driven by wormwood, with flavors of grapefruit pith, raw herbs, and a long astringent finish. It has virtually no sweetness and a thick, oily texture that coats the palate far longer than most spirits.

How does Jeppson's Malört compare to Fernet-Branca? Both are aggressively bitter, but Fernet-Branca balances its bitterness with menthol, mint, and a subtle sweetness from its blend of herbs and spices, while Malört offers almost no sweetness and focuses entirely on raw wormwood bitterness at a lower 70 proof versus Fernet's 78 proof. Fernet-Branca is an Italian amaro with a complex herbal profile, whereas Malört is a single-note sledgehammer rooted in Swedish brännvin tradition.

Is Jeppson's Malört good for beginners? Malört is not a beginner-friendly spirit — its extreme bitterness is deliberately challenging and polarizing. However, if you enjoy bitter flavors in food and drink, such as strong amari, bitter greens, or unsweetened espresso, Malört is a logical next step into the deep end.

Where is Jeppson's Malört made? Jeppson's Malört is produced by CH Distillery in the Pilsen neighborhood of Chicago, Illinois. The recipe originated with Carl Jeppson, a Swedish immigrant, and the brand has been closely tied to Chicago since the early twentieth century.

What foods pair well with Jeppson's Malört? Malört pairs with rich, fatty foods that benefit from a bitter counterpoint — think Italian beef sandwiches, deep-dish pizza, grilled bratwurst, sharp aged cheddar, and dark chocolate with high cacao content. Its bitterness cuts through grease and heaviness in the same way a digestif amaro would after a large meal.

Why Buy Jeppson's?

Jeppson's Malört has survived Prohibition, near-extinction, and decades of being Chicago's most divisive pour to become one of the most culturally significant regional spirits in the United States. For most of its modern history, the brand was shepherded by Patricia Gabelick, who ran the Bielzoff Products Company and kept Malört alive as a niche local curiosity before the brand exploded in popularity during the 2010s. Today it is produced in Chicago by CH Distillery, which acquired the brand in 2018 and continues to use the original wormwood-forward recipe. No other American liqueur occupies the same cultural space — Malört is less a beverage and more a shared experience, making it one of the few spirits that sells primarily on reputation and ritual.