Malört is a bitter, wormwood-based liqueur that was created in the 1930s by a Swedish immigrant Carl Jeppson. The drink was first introduced in Chicago, and although it is now produced in Florida, it is still mainly associated with its place of origin, and it can rarely be found elsewhere in the United States.
Malört, which is a Swedish word for wormwood, was modeled on Swedish beskbrännvin – a liquor distilled from potatoes or grains that was often infused with wormwood. The drink is characterized by its sharp flavor and a long, bitter aftertaste.
Korn is a German grain spirit that is traditionally distilled from fermented mash of wheat, rye, buckwheat, barley or oats. This strong colorless drink is never sweetened or flavored, and it has to have a minimum of 32% ABV, but if the alcohol content is higher than 37.5% the drink is named Kornbrand.
It is believed that the production of Korn started in the 15th century, and although it is enjoyed throughout the country, it is especially popular in the northern parts of Germany. The drink is usually low-priced, but oak-aging may provide for more complex and better-quality expressions.
This traditional Czech drink was invented in the 19th century as a substitute for the original Caribbean rum. It is usually distilled from potatoes or sugar beets to create a base that is then enriched with rum essence. The drink was initially classified as rum and carried the name tuzemský rum (domestic rum), but since it is not distilled from sugarcane, European regulations prohibited its original name and classification. Tuzemák is still produced in the same way, and it is a staple drink across the country.
It can be enjoyed neat or in cocktails, but it is also used in the preparation of desserts, especially traditional Czech Christmas cookies (vánoční cukroví).
MAIN INGREDIENTS
Aguardente bagaceira is a clear and colorless Portuguese spirit distilled from grape pomace—the skins and pulps left as a by-product of winemaking. It is made by winemakers, but it is mostly produced in rural areas as a type of rustic drink that is not intended for commercial production.
Aguardente bagaceira can vary in quality, depending on the distillation and the base ingredient. The best examples should be powerful but with a smooth, warming finish and a fruity grape aroma. The distillate is sometimes aged to produce a softer, mellower style known as bagaceira velha.
Boukha is a clear, colorless Tunisian spirit that is distilled from fermented figs. The drink was first produced in 1820 by Yaakov Bokobsa. Together with his sons, he perfected the recipe in 1870, and the drink is still produced following traditional procedures and the old, secret recipe.
Boukha is a smooth and warming spirit with complex notes of raisins and spices. It can be enjoyed neat, preferably well-chilled, or as a cocktail ingredient. Boukha has an alcohol content of 37,5% ABV.
Maotai is the most popular variety of baijiu—Chinese grain alcohol. It is produced from sorghum that is fermented with a yeast starter (qu). The mixture is distilled seven times throughout the year and is then placed in earthenware vessels where it is aged before it is blended.
Maotai is praised for its crisp, complex flavor and purity. It is also culturally significant, often enjoyed on special occasions and given as a present. Traditionally, it is served at room temperature in special tulip-shaped glasses. The drink gained international fame after it was awarded at the San Francisco Panama-Pacific Exposition in 1915.
Baijiu is a national Chinese drink that is distilled from fermented grains, usually sorghum, wheat, rice, sticky rice, and corn. Depending on raw materials, manufacturing process or starters, baijiu varieties can greatly differ in the final taste profile, but high-quality baijiu should always have a complex, full-bodied flavor.
Based on its aroma, the drink is mainly classified into four categories: rice, light, strong, and sauce baijiu. It is usually bottled at 50% ABV, and it should be served in small-sized wine goblets. Although baijiu has not seen success outside its native country, it represents an integral part of Chinese culture, since every social gathering or business meeting will feature a toast with baijiu.
VARIATIONS OF Baijiu
Catuaba is a Brazilian alcoholic drink made with red wine. It is infused with guaraná, the caffeine-rich Brazilian plant, and catuaba—another native Brazilian plant that is often lauded as an aphrodisiac, and which gave the drink its name.
As a plant, catuaba has been used for centuries, primarily by the Tupi people who were the first to use it due to its alleged health benefits. Catuaba drink is a dark-colored, sweet beverage that is cheap and hence quite popular in Brazil. It can be enjoyed over ice, or it can be used in mixed drinks.
Berliner Luft is a popular peppermint liqueur that originates from Berlin, Germany. This clear schnapps is characterized by a refreshing and sharp peppermint flavor, which often leaves a cool feeling in the mouth.
Berliner Luft has grown in popularity both in and outside of Germany, and it's often consumed as a shot after meals or as part of various cocktails. The peppermint flavor makes it an ideal digestif, as it can feel quite refreshing after a hearty meal.
Brennivín is distilled from potato mash, and it is traditionally flavored with various herbs and spices, including caraway seeds, cumin, and angelica. Although the name Brennivín translates to burning wine, this strong spirit was nicknamed Svarti Dauði, meaning Black Death, presumably because the bottle once had a label depicting a black skull, while some claim the nickname originated due to the distinctive, sharp taste of the drink.
This Icelandic staple is best enjoyed well-chilled, served in a shot glass and paired with hákarl - cured shark flesh.
TasteAtlas food rankings are based on the ratings of the TasteAtlas audience, with a series of mechanisms that recognize real users and that ignore bot, nationalist or local patriotic ratings, and give additional value to the ratings of users that the system recognizes as knowledgeable. For the “100 Worst Rated Spirits and Liqueurs in the World” list until February 16, 2025, 12,315 ratings were recorded, of which 8,978 were recognized by the system as legitimate. TasteAtlas Rankings should not be seen as the final global conclusion about food. Their purpose is to promote excellent local foods, instill pride in traditional dishes, and arouse curiosity about dishes you haven’t tried.