Cincinnati Distilling sits in downtown Milford, about 20 miles east of Cincinnati, in a renovated industrial building that fits the craft spirits vibe perfectly. Founded in 2014 by Ryan Lang, a former corporate executive who caught the distilling bug after years of home brewing, the operation started small but has grown into one of Ohio’s more respected craft distilleries. Lang partnered with head distiller Chris Rossi, who brings serious credentials from his time at bigger operations, to focus on bourbon, rye, and a few creative spirits that showcase what small-batch distilling can accomplish when you’re not trying to chase the big boys. The journey wasn’t exactly smooth sailing. Lang spent nearly two years navigating Ohio’s licensing maze and convincing local officials that a distillery could work in Milford’s historic downtown. The building itself is a former manufacturing space that they’ve transformed into a working distillery with exposed brick, high ceilings, and enough room for their custom-built stills alongside a proper tasting area. They’re making everything from a wheated bourbon that’s been getting attention from whiskey nerds to a high-rye bourbon that punches above its weight class. The philosophy here is pretty straightforward: make good whiskey, don’t cut corners, and let the product speak for itself. What you’ll find when you visit is a no-nonsense operation that takes the craft seriously without being pretentious about it. The space feels authentic rather than designed by committee, and you can actually see the entire production process during tours. They’re doing about 200 barrels a year, which puts them in that sweet spot where they can maintain quality control while still experimenting with different mash bills and aging techniques. The tasting room showcases their core lineup alongside limited releases, and the staff actually knows their products well enough to explain what makes each one different.