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Photograph: Martha WilliamsMalört at Trenchermen is a Time Out Chicago's Best Awards Critics' Pick.

Best Way to Improve Malört


Barrel-aged Malört at Trenchermen
Look, we love Jeppson’s malört, but sometimes we’re not in the mood for the bitter aftertaste. Bartenders have been making cocktails with it, and Letherbee and FEW Spirits have made their own versions of the traditional Swedish liqueur. But Trenchermen beverage director Tona Palomino had the best idea—he’s barrel-aging the spirit in a Hudson Baby Bourbon barrel. The barrel-aged malört drinks like a whiskey and it’s sweet and caramelly with a very short, bitter finish. It’s an after-dinner drink, and the most refined malört drink we’ve ever had.

RECOMMENDED: Time Out Chicago's Best Awards: Critics' Picks

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