The first colonists in the 1600's from England brought with them beer and spirits, but as bottled imports fell, their raw ingredients soon followed, for beer in particular, to made in the new homeland. With more Caribbean voyages brought a rise in the popularity of rum, before raw molasses were imported for US based distillers to make their own.
European settlers also imported Vitis vinifera grapevines, but these were not suited for the East Coast climate, and so made wines from their own crops of fruits and vegetables instead.
Small barrel stills, like those used on Scottish farms, were soon prolific, and so the distillation of fruit-based whiskies began, particularly Applejack, a whisky made from the distillation of apples, way before the perfected techniques of producing quality Bourbons.
The 'Temperance Movement' gained momentum in the late 1700's until it eventually brought about the National Prohibition Act in 1920. However, much needed money for the Government's coffers meant excise duties were applied to all alcoholic drinks after the great depression and the act was eventually repealed in 1933. Thereafter, many drinks brands were firmly established and the quality of their wines, beers and spirits appreciated many times over.