Whiskey and gin knew their maximum spread about three centuries ago as a result of the sugar cane taxation that drastically decreased the production of rum, until then in first place in terms of consumption all over the world. In conjunction with this worldwide distribution of alcoholic distillates, yes, throughout the US, the spread of small distilleries occurred, among which the gin in Wisconsin. Here began the production of distillates that exceeded the more traditional fermentation of only juniper berries, with the consequent addition of ingredients such as: coriander, aromatic herbs of Wisconsin including anise and fennel seeds and orange peels, lemon and liquorice roots . The gin unlike other distillates, does not undergo any aging process, however for its refinement, it is often kept in oak containers that enhance its spicy flavor and give it a slightly golden color. The gin with its alcohol content ranging from 43 to 45 degrees, remains the most consumed drink in North America. The whiskey Americano is the result of Scottish emigrants looking for fortune to the new continent over the centuries, only partially revisited with typical products of America, such as corn and local rye. The aging process takes place exclusively in oak barrels, which with its aromas, gives the whiskey that intense character, with the sweet notes of vanilla and caramel, far from the more fruity character of European oak. It must be said that today in America the phenomenon of moonshinig is taking hold with the spread of micro distilleries throughout the territory. With this production process, the whiskey does not undergo aging in oak barrels, maintaining a transparent color and a taste more and more similar to the spirit.