The easiest way to explain the taste is to imagine Jägermeister without the sugar. You shoot it, immediately getting a strong hit of mouthwash - drying the mouth out, stinging the tongue. Its kind of like getting hit in the nose. Your brain hurts, your eyes sting and water, you cough a bit. Then, as soon as it begins a warm wave of relief washes over and you are left baptized in Italian herbals and golf ball eyed awake.

Of course, The Atlantic called it a few years ago as the Liquour you're still not drinking. I'll admit it's been a while but it's because I'm not searching. Have you tried it lately?

I wrote this article a few months ago after first trying it in no other city than San Francisco but The Bold Italic just released an awesome infographic so I thought I'd finally publish.

And always, don't forget my recent post on Esquire's drinking recommendation. ^_^