Fireball; produced by the Sazerac Company. Rumor has it that Fireball Whisky was forged sometime in the mid-80s during the coldest winter Canada had ever seen, when a mixologist turned mad scientist accidentally created a permanent solution to frostbite.
Fire in the hole!
Fireball Cinnamon Whisky is one of the most iconic names of whisky in America and beyond. First introduced in the 1980s the brand evolved into the popularized drink that it is known today, originating from Canada. Until 2007 the drink was known as Sazerac’s Dr. McGillicuddy’s Fireball Whisky.
- Alcohol Type:
- Whisky Liqueur
- Alcohol Volume:
Intense cinnamon and sugar aromas are apparent when first opening a bottle. The taste is initially set by cinnamon flavour that hits immediately, followed by a sweet finish with a bite. The coupling of cinnamon flavours, with the whisky complement each other impeccably.
From the bar, a company was born. In 1869, Thomas H. Handy purchased the Sazerac Coffeehouse and began to acquire and market brands of liquor. He bought out the rights to Peychaud’s Bitters in 1873. In the 1890s his company began to bottle and market the Sazerac cocktail, now made with rye whiskey instead of brandy. In addition, the company operated the Sazerac Bar on Royal Street. Later, Handy’s former secretary, C. J. O’Reilly, chartered the Sazerac Company. Ever since (except for a stint as a delicatessen and grocery vendor during Prohibition), the Sazerac Company has distilled an ever-increasing line of fine spirits. Today, we are still an independent, American family owned company and proud owners of many of America’s most venerable distilling companies – Buffalo Trace Distillery, A. Smith Bowman, Glenmore Distillery, Barton, Fleischmann, Medley and Mr. Boston.