Search #malortface on Instagram or Twitter and an endless queue of disgusted imbibers brandishing mouth-puckering grimaces fills up the feed. One of the many endearing slogans for Jeppson's Malört, Chicago's most beloved—or despised—liqueur, offers, "When You Need to Unfriend Someone ... In Person." And after slugging back a mouthful of the gasoline yellow spirit, that slogan feels entirely appropriate.

What does a punch in the face taste like? Just try Malört. While a slew of companies now produce their own take on the bracingly bitter liqueur, the Jeppson's brand—originally distilled in Chicago, though now made in Florida—pioneered the wormwood-flavored drink that's based on a Scandinavian recipe similar to aquavit — and famously among the worst-tasting spirits on the market. Eater convinced 10 of New York's finest sommeliers to try the stuff. Added bonus: For most, this was their first time.

Jack Mason
Marta

"On the nose ... saffron and yellow fruit characteristics are secondary to notes of fusel oil and burning lanolin—both of which come right out, full force. On the palate ... it is harsh, fiery, waxy and very savory ... tastes like a dry, more affordably version of Suze, with additional bitter herbs ... I’d say I now have a comprehensive understanding of Ralph Wiggum's descriptive phrase 'tastes like burning.'"

Dean FuerthBetony

"On the nose there is this almost rancid anise herbaceous quality ... quite pungent and aromatic. On the palate ... a mix of corked Bordeaux, Saler's apéritif on crack, dead dog, and the Gowanus canal during summer."