Tipple Theory on Malort Part1

We're doing a series of inter-season episodes all on tasting some homemade Malort. Yes, that's right, that Chicago staple that some how can't be put down (figuratively and literally). Sean has been making malort for almost 10 years now and we're starting out this little series of tastings with his version or the "original" style and a mint malort. It's bitter, it lingers, and there's more where that came from (le sigh). Taste along with us if you dare.