That Time When New York Wine Experts Tried Malort

By John Dodge

CHICAGO (CBS) -- Jeppson's Malort, to put it kindly, is an acquired taste.

The Chicago-style concoction, a bitter wormwood-based liqueur of Swedish origin, was first distilled here in the Prohibition era, touted for its "medicinal benefits."

Mason Johnson, a man of some, albeit limited, cultural renown, described the taste as starting off innocently enough, even "citrusy," before "the wormwood punches you right in the face"--resulting in "Malort face."

Yet, Johnson's palate is not as refined as, say, top New York sommeliers.

Kat Odell, writing for the website Eater, reports on the reaction of 10 of the top wine experts in NYC when the throw back a snort of Malort.

The reactions are hilarious, and perhaps none better than Dean Fuerth, of Betony--a restaurant where a glass of wine will set you back $30.

"On the palate ... a mix of corked Bordeaux, Saler's apéritif on crack, dead dog, and the Gowanus canal during summer."

Brooklyn's Gowanus canal is considered one of the most polluted bodies of water in the nation.

So, just take his word for it.