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The Jazz Age never ended for cousins Ian and Nick Lee, whose classy Prohibition-style tasting room, Brooklyn’s on Boulder Street, is a model speakeasy complete with password and moody lighting. Unique among the distilleries here, Lee Spirits focuses solely on gin and flavored liqueurs since launching in 2015. Now, 3 Hundred Days offers a fleet of flavored shines, including candy, honey and simple wheat.ģ79 Beacon Lite Road, Unit G, Monument | Co-founder Mike Girard spent 14 of his 22 years of military service disarming explosive devices that experience led him to experiment with the chemical reactions in alcohol that create his moonshines. The prevailing wisdom surrounding 3 Hundred Days is to watch your consumption, because this moonshine is definitely easy drinking. inside Ivywild School | Mixologist at Axe and the Oak. Axe and the Oak comes off 2016 with a handful of silver medals from high profile competitions and plans to expand production.
When it came to picking the name of the business, Girard honored the state of Colorado and his passion for moonshine.The second local distillery to open, Axe and the Oak began in 2013 and has since expanded to cover the breadth of the Springs, with distilling operations between Academy and Powers boulevards and a tasting room with food and specialty cocktails (Chai moonshine sour? Yes, please) at Ivywild School. You can taste all of our spirits and all of our flavors, 13 different skews that we make right now, not including our seasonals, but right now we’ve got our cherry pie out, which is really popular in summer.” “If you want to do a distillery tour on our website and come in and we’ll give you a full-blown tour.
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“We got our full lineup, so you can do samplers, you can do a sampling, you can schedule a tour,” Girard said. If you stop inside, there is also a full bar in which you can purchase a cocktail with moonshine or try a tasting of some of the flavors. In keeping with the tradition of moonshine, mason jars are used to sell the spirit. Courtesy: FOX21 Chief Photojournalist Mike Duran. “So, I mean, it feels good to talk to locals and natives who didn’t know that history existed and that Colorado had its own specific kind of moonshine because beet sugar was widely grown here, and it was manufactured here.” Mason jars filled with moonshine are available for purchase above the bar. We’ve got a lot of Colorado history here,” Girard said.
“You’ll see those pictures in their newspaper articles all over our walls. So I took that as a challenge to experiment with what I had available to me, which was pressure cookers, mostly used by insurgents in Afghanistan.” What they were talking about was could be done. “So I started researching a little bit and found that it was actually plausible. “I didn’t know anything about it,” Girard said. While serving our country overseas, Girard first discovered his passion in learning the history of moonshine and how it could be produced. But, like, this is a really good way to… facilitate, like, a homegrown type of taste and like, a unique taste for each individual element for a drink.” “So most times a year, like a mixed drink at the bar, something like a Red Bull vodka. “It’s a great way to really taste like individual flavors and alcohol,” 3 Hundred Days of Shine Customer, Andy Norris, said. The signature ingredient at 3 Hundred Days of Shine is beet sugar, which is then turned into the signature spirit. “So, it’s basically illegal, distilled spirits, that’s the term for moonshine.” There are 13 different moonshines available for purchase inside the distillery. “Moonshine is basically any spirit back in the day or even today that was distilled by the light of the moon or under the purview of the law,” said Founder of 3 Hundred Days of Shine, Mike Girard. If you follow your nose, you might just step foot inside 3 Hundred Days of Shine, a distillery known for making and serving traditional Colorado moonshine.
(MONUMENT, Colo.) - While in Monument, you might catch the scent of apple pie or peach clobber in the air.
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