Cinnamon, nutmeg, allspice and dread: Pumpkin Spice Malört is here

Through the end of October, Pumpkin Spice Malört is on the menu at CH Bar in the West Loop.

Autumn lovers, die-hard Chicagoans and plain old masochists found new common ground this October at CH Bar in the West Loop. Through the end of the month, Pumpkin Spice Malört is on the menu. “People who don’t like Malört say this is a little bit better,” said Zachary Jarosz, operations director at Malört producer CH Distillery. Pumpkin spice Malört at CH Distillery in Chicago.

The distillery usually ships out 20,000 bottles per month, Jarosz said. The distillery imports wormwood from Europe, but uses rye and wheat grown in Kane County to make the base alcohol for Malört, the Tribune previously reported. When Malört production came home to Chicago from Florida, Jarosz and his team also opted to stop adding artificial coloring. “I think Chicago is where it belongs,” Jarosz said.

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