The whiskey like gin were born about three centuries ago in the United States of America and in the American colonies. In the middle of the seventeenth century in America precisely in Boston the first distillery was opened. Only later with the note Sugar Act, or following the prohibition imposed by the British on sugar and molasses, the production of rum drastically decreased and its worthy substitute was the whiskey. The greatest expansion of whiskey occurred in Ohio and Kentucky and survived even in 1794 when a tax on whiskey was imposed provoking the rebellion of the soldiers led by George Washington. It is precisely this last at the end of his presidential career, he became one of the greatest producers of whiskey. There are essentially three types of whiskey: the Bourbon, the Tennesse and the Rye. All are born from the fermentation of corn and rye, but while in the first and second corn is the predominant cereal in the Rye, the percentage of rye is king. Today the largest production of this distillate is spread throughout the American continent, especially in California and Illinois. The spread of gin in the American continent and especially in North America dates back more than three centuries. He was born in Holland as a drink with digestive functions based on botanical plants such as juniper berries, sambuca, cinnamon, licorice root and lime or orange peel, often aged in wooden barrels. Thanks to its high alcohol content and its taste dry and not very sugary, it overcame the prohibition period reaching the peak of its production in 1919. Even today its production does not stop to stop, becoming one of the drinks more consumed in North America.