The United States is not only the largest wine market in the world, but also the fourth largest producer after Italy, France and Spain. Wine is produced in many States, although the vineyards are not always cultivated in the State in which the wine is produced. Most of the American vineyards are located on the East Coast, mainly in California and to a lesser extent also in the States of Washington and Oregon. In America, the European colonialists found different species of vines from those they already knew, but did not like them, so they began importing shoots from Europe. Today, Wines of all kinds and qualities are produced. The great Californian wines are competitive in terms of quality with the best French or Italian wines. There is no system of territorial designations with traditions to respect: the wines are simply labelled according to the name of the grape variety.

The Europeans did not only bring their wine culture to the United States but also the art of distillation. The distillation of cereals in particular was conducive to the production of whisky. The most common cereal in the United States is not barley, as in Scotland and Ireland, but maize and this, among others, is a distinguishing feature of American Whiskey. When we speak about American Whiskey (spelled with an 'e') we refer to 3 major classes: Bourbon Whiskeys, produced in all states with over 50% maize, Tennessee Whiskeys, produced with a mix of cereals in Tennessee, and Rye Whiskeys, made by distilling rye. American Whiskeys (Jack Daniel’s, Maker’s Mark) do not taste peaty and they are rich in vanilla and roasted aromas.