Karrikin Spirits operates out of a 10,000 square foot facility on Jonlen Drive in Cincinnati, founded by husband and wife team Jon and Meredith Staenberg in 2019. Jon brings a background in chemical engineering and home brewing to the operation, while Meredith handles business operations and marketing. The name ‘karrikin’ comes from a chemical compound that stimulates seed germination after forest fires—a metaphor for their own fresh start in the distilling world. They focus on small-batch whiskey production using a 500-gallon copper hybrid still alongside fermentation tanks that allow them to control every aspect of the process. The Staenbergs spent over two years planning and building out their facility before opening to the public. Jon’s engineering background shows in their methodical approach to distilling, from grain selection to barrel management. They source their corn locally when possible and use a high-rye mash bill for their bourbon. The couple wanted to create something distinctly Cincinnati while respecting traditional bourbon-making methods. Their facility includes both production space and a tasting room where visitors can see the stills in operation. The experience at Karrikin centers around education and transparency. You’ll get detailed explanations of their process from grain to glass, often from Jon himself who enjoys talking through the science behind distilling. The tasting room has a relaxed, industrial feel with concrete floors and exposed beams, letting the copper stills take center stage. They’re still relatively new but building a solid reputation for quality bourbon and rye whiskey among Cincinnati spirits enthusiasts.