Some of the earliest legislation in America, relating to food products, was in connection with distilled spirits, or whisky.

In Hening's Statutes at Large, of the Laws of Virginia, beginning with the first session of Legislature in 1619, we find the following:

ATT A GRAND ASSEMBLY holden att James Citty the twentieth of November, 1645.

Present Sir William Berkeley, Kn't, Governour, etc.

Act 11, p. 300.

WHEREAS there has been great abuse by the unreasonable rates exacted by ordinary keepers, and retailers of wine and strong waters, Be it enacted that no person or persons whatsoever retailing wines or strong waters shall exact or take for any Spanish wines (vizt.) Canary, Mallego, Sherry, Muska-dine, Alegant or Tent above the rate of 30 pound of tob'o per gall. And for Maderea and Fyall wine above 20 pound of tob'o per gall. And for all ffrench wines above the rate of 15 lb. tob'o per gall. And for the best sorts of all English strong waters above the rate of 80 lb. of tobacco per gall. And for aqua vitae or brandy above the rate of 10 lb. tob'o per gallon.

And if any person or persons retaileing wines or strong waters as aforesaid shall fraudulently mix or corrupt the same, vpon complaint and due proofe made thereof before two commissioners whereof one to be of the quorum, The said commissioners shall by warrant under their hands comand the constables to stave the same, And if any shall take more than such rates sett they to be ffined at double the value of such rates soe exacted.