New York better known as the Big Apple today boasts a large production of whiskey and gin thanks to the spread of numerous small distilleries. The production across the American continent of gin and whiskey reached the highest levels towards the end of the one thousand and eighteenth century following the well-known Sugar Act, or following the prohibition compare sugar cane from the Anglo-Saxons to the colonies of the new world. Faces known as George Washington and Paul River were formerly large consumers and producers of gins. The state of New York boasts the birth and growth of many small distilleries, about more than two hundred in the last two years. These data confirm a centuries-old tradition that is rooted in the Anglo-Saxon tradition and that today does not know any crisis. The rich and ever-up-to-date city of New York, in recent years has given way to the production of homemade whiskey based on corn and local rye, without filtration and any impurities, even overcoming the traditional aging in oak barrels. Currently the city of New York, with its many micro distilleries, has sold to the production of whiskey moonshiner, as it can be consumed immediately without the need to age in the barrels, from here the name of White dog for its transparent color, more and more similar to the spirit. The production of gin is not slow to slow down in New York as in the rest of America, in fact the production of the classic gin New York based on cinnamon, hibiscus and sambuca, with its forty-six degrees and dry taste, not too sugary is still the most consumed drink today.