The News
Jeppson’s Malört has released Barrel-Aged Malört 2026 (BAM), a new version of the iconic Chicago spirit aged in ex-bourbon barrels from MGP Ingredients, The O.Z. Tyler Distillery, and George Dickel Distillery. Available for purchase starting today, BAM blends Malört aged 1–3 years with notes of vanilla and oak, offering a more complex profile while retaining its signature bitterness. Local breweries also reuse the barrels to create unique Malört barrel-aged beers.
The Takeaway
Cult Brand Evolution: Jeppson’s Malört, once known only in small batches at Chicago spots like Paddy Long’s, has officially expanded its cult following with BAM, a barrel-aged version that adds vanilla and oak notes to the signature bitterness. This marks a significant step for a brand that was previously limited to underground drinking culture.
Spirits Innovation: CH Distillery took an unofficial Chicago tradition—barrel-aged Malört—and turned it into a formal product by blending Malört aged in ex-bourbon casks from MGP, O.Z. Tyler, and George Dickel. This approach not only gives the drink more depth but also supports local breweries through barrel reuse, creating a unique loop between distillers and brewers.
Consumer Experience: The release of BAM highlights how spirits brands are experimenting with aging techniques to offer new profiles while maintaining their core identity. With recommendations like the BAM Highball—using soda water or tonic—the product is positioned as both an aperitif and a versatile drink for different occasions, appealing to both Malört purists and curious newcomers.
Original Press Release
A new release from Jeppson’s Malört builds on its cult-favorite status with a more refined (but still unapologetically bitter) twist: Barrel-Aged Malört 2026 (BAM), available for purchase starting today.
Before CH Distillery acquired the brand, barrel-aged Malört existed only in small, unofficial batches, often poured at beloved Chicago institutions like Paddy Long’s during its legendary Malört and Cheap Beer nights. Inspired by that underground following, CH Distillery made it official, releasing the first BAM in 2020, and it’s been a fan favorite ever since.
What makes BAM different: Barrel-Aged Malört retains the spirit’s signature herbal, citrus-forward bitterness, but with added depth from time spent in fresh ex-bourbon barrels. The result is a more rounded profile, with notes of vanilla and oak layered into the unmistakable Malört bite.
Each release is a blend of Malört aged 1–3 years in single-use, ex-bourbon casks previously used to age bourbon from three distilleries, including MGP Ingredients (Indiana), The O.Z. Tyler Distillery (Kentucky), and George Dickel Distillery (Tennessee). After aging, the barrels continue their journey with local breweries, contributing to unique Malört barrel-aged beers—a full-circle moment in Chicago’s craft community.
How to drink it: Zachary Jarosz, Operations Director at CH Distillery, recommends the BAM Highball, a simple, refreshing aperitif:
1–2 oz Barrel-Aged Malört
Top with soda water, tonic, or a 50:50 blend
Garnish with a grapefruit slice
Barrel-Aged Malört 2026 is now available for purchase at malort.com and select retailers nationwide.
Source: BevNET
