[TheAdamist]

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.

[kiernanmcgowan]

The burnt rubber flavor does grow on you. Kinda like how black coffee is a bit of an acquired taste.

[MisterTea]

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.

[tptacek]

They're not even in the same universe. I don't love Fernet, but I appreciate it, and can taste things in it; it tastes like lots of different herbs and spices, some of them unpalatable. On the other hand, to make homemade Malort, simply mix Windex, Everclear, and sugar.

[TheAdamist]

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.

[jerlam]

Malort has been available at Total Wine and More for over a year. That's when I bought some and forced my friends into all trying it, and they all agreed it was terrible.

[mNovak]

The variants are what worry me; it seems to defeat the purpose of a drink that built a reputation on being "unenjoyable" to make it more palatable while using the brand name for cachet.

All that to say, I tried barrel aged Malort -- it mellows down the flavor, so sure it's "better," but again what's the point? There are plenty of better tasting shots out there.