OUR STORY
3 hundred days of shine is a handcrafted traditional Colorado moonshine. Historically, Colorado moonshiners fermented sugar to distill a unique spirit commonly referred to as “sugar moon”. Our moonshine is distilled from similar ingredients and blended with natural flavors to create an experience that brings you back to a time when quality and tradition were important.
3 hundred days distilling produces these small batch recipes by hand, bringing together the time-honored traditions of old with the technologies of today. We provide a Western-American moonshine experience you will remember for its full flavor and easy drinking.
OUR FOUNDER
From bombs to booze. Our Distiller, Mike Girard a retired Army EOD Veteran,
produces these small batch recipes by hand.
Mike distilled his first batch of moonshine while serving on deployment in Afghanistan. The first and original still was a three gallon pressure cooker IED (Improvised Explosive Device), he and his EOD unit were responsible for disarming. With the explosives removed, the vessel was converted into a still using a hot plate and copper tubing. As for the mash, A/W Rootbeer and distillers yeast.
What ensued was a passion for the history and heritage of moonshine in the American West. A chemistry experiment, turned into a passion, turned in to 3 Hundred Days of Shine
MOONSHINING IN COLORADO
The 3 Hundred Days of Shine tasting room resembles a roadhouse speakeasy; a non-working Thompson submachine gun hangs above the mirror-backed bar, and a small 1940s-era still sits higher above that. Faded newspaper articles cover the walls of the distillery with stories written about several gangsters famously known for illegal moonshining in Colorado.
The Carlino brothers out of Pueblo and Joe Roma of Denver, waged war for the control of Colorado’s illicit liquor trade in the early 1930s. We tip our hats and pay homage to the history of Colorado moonshining by hand crafting our unique spirits, referred to throughout the prohibition as “sugar moon,” in the foothills of the Rocky Mountains.
The Carlino Brothers
Pete and Sam Carlino controlled the flow of alcohol from Southern Colorado to Denver from 1922 to 1931 during prohibition. Their liquor empire did not come without a cost. The Carlino brother’s would battle their own kin in the Danna family to secure Southern Colorado’s bootleg liquor territory. Dozens would perish on their rise to power. Mafia boss Nicola Gentile would be called upon to settle a dispute involving the Carlino Brother’s associates.
Author Sam Carlino is Pete Carlino’s grandson and gives new insight and information in his investigation into this well chronicled story. Newly uncovered confirmation that Pete Carlino met with Salvatore Maranzano in New York and that the death of both men on September 10, 1931 may have not been a coincidence. Intimate photos and brand-new revelations are revealed about the Carlino brothers and their associates during their ten year rise to power and their gruesome bloody demise.
