CH Distillery sits in Chicago’s West Loop at 564 W Randolph Street, founded in 2013 by Tremaine Atkinson. This operation started as Chicago’s first distillery since Prohibition, housed in a converted warehouse space that captures the industrial character of the neighborhood. Atkinson, who previously worked in finance, decided to pivot into craft spirits after becoming fascinated with the fermentation process and wanting to create something uniquely Chicago. The distillery focuses on vodka and gin production, using a custom-built copper still system. Atkinson and his team developed their own approach to vodka distillation, running their base spirit through multiple distillation cycles to achieve the clean profile they wanted. They source their base grains locally when possible and have built relationships with Midwest farmers. The operation expanded over the years to include a full bar program and eventually partnered with Jōtō Sushi to create a unique distillery-restaurant concept. Visitors find themselves in an active production facility where you can see the stills in operation and smell the grains during mashing. The space combines industrial elements with a welcoming bar atmosphere. You’re not just tasting spirits here – you’re watching them being made. The partnership with Jōtō means you can pair house-made vodka cocktails with fresh sushi, creating an unexpectedly perfect combination that works better than you’d think.