Overview: For those who think they know Chicago, there’s more to the city than deep-dish pizza and Wrigley Field. A lesser-known gem is about to take center stage: Jeppson’s Malort, a type of bitters that has been gaining popularity in recent years. To celebrate its unique flavor profile, Recess Bar is hosting ‘Malort Madness,’ a 3-week competition featuring eight Malort-based cocktails.
The Full Story
Jeppson’s Malort has been around since the early 20th century, but it wasn’t until recently that it started gaining traction in Chicago. The spirit is known for its strong, bitter flavor profile, which some say is an acquired taste. However, with the rise of craft cocktails and experimentation with new flavors, Malort has become a staple in many bars across the city.
The competition at Recess Bar will feature eight different Malort-based cocktails, each one showcasing a unique twist on the traditional recipe. From The Bitter Bourbon Trail to A Chicago-ish Handshake, there’s something for everyone to enjoy. Guests can try each cocktail and vote for their favorite, with new matchups every Thursday and Sunday.
The competition is not just about trying new drinks; it’s also an opportunity to learn more about the history of Malort and its cultural significance in Chicago. Jeppson’s has been a staple in the city since 1930, when it was first introduced by Swedish immigrant Carl Jeppson. Today, it remains a beloved spirit among locals and visitors alike.
Production & Profile
Malort is made from a combination of herbs and spices that are steeped in neutral grain spirits. The resulting liquid has a strong, bitter flavor profile with hints of anise and licorice. It’s often used as a digestif or mixed into cocktails for added depth.
The production process involves several steps: first, the ingredients are combined and left to infuse for several days; next, the mixture is strained and filtered before being bottled at 80 proof (40% ABV). The result is a spirit that’s both complex and intense.
Brand & Industry History
Jepsson’s Malort has been around since 1930, when Carl Jeppson first introduced it to the market. Initially marketed as a medicinal tonic for stomach issues, it quickly gained popularity among locals who appreciated its unique flavor profile. Over time, the spirit became synonymous with Chicago culture and is often associated with St. Patrick’s Day celebrations.
Today, Jeppson’s remains an independent family-owned business that prides itself on using traditional methods to produce Malort. The company has expanded its operations in recent years but still maintains a strong commitment to quality and authenticity.
What This Means
The rise of Malort Madness at Recess Bar is not just about promoting a new spirit; it’s also an opportunity for the industry to explore new flavors and trends. With craft cocktails on the rise, bars are experimenting with unique ingredients like bitters, vermouths, and fortified wines.
Malort’s popularity can be attributed in part to its versatility as a base spirit or ingredient in mixology. Its strong flavor profile makes it an excellent choice for those looking to try something new and adventurous. As the industry continues to evolve, expect more bars like Recess Bar to showcase Malort-based cocktails.
Consumer Takeaway
For consumers who are curious about trying Malort but intimidated by its strong flavor profile, there’s no better time than now. With ‘Malort Madness’ at Recess Bar and other establishments around the city offering unique twists on traditional recipes, it’s easier than ever to experience this Chicago staple.
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