Review: Fireball Cinnamon Whisky
Fireball Cinnamon Whisky was originally created by Seagram as part of their schnapps line in the mid 1980’s. It was called Dr. McGillicuddy’s Fireball Whisky. The Sazerac Company purchased the brand rights in 1989 and in 2006 they changed the name to Fireball Cinnamon Whisky. It is made with Canadian whisky and natural cinnamon flavors and it is bottled at 66 proof. It has seen meteoric growth over the past few years and it is now one of the top ten selling spirits in the US. With a cocktail list including names like Angry Balls, Flamin Beaver, F-Bomb and Burning Busch its no secret who their target market is, and that target market has been shooting and mixing Fireball Cinnamon Whisky about as fast as Sazerac can make it. The aroma leads with cinnamon, with vanilla and whisky in the background. The flavor enters with sweet cinnamon candy and some vanilla notes. As the flavor fades the cinnamon heat arrives on a long cinnamon finish. I pick up a hint of whisky at the midpoint and a wisp of root beer on the finish. Fireball Cinnamon Whisky is certainly smooth enough to drink on the rocks or serve as your go to shot, but the very creative list of drink recipes on their website offers several tasty alternatives.
Oatmeal Cookie Rumball
1/4 Oz. Fireball 1 1/2 Oz. Fireball
3/4 Oz. Butterscotch Schnapps 1 1/2 Oz. Rum Chata
1/2 Oz. Kaulua Shake with ice and serve as a shot
1/4 Oz. Irish Cream Liqueur
Shake with ice and serve as a shot
Made in
33% Alcohol
Grade 90
Award Silver Medal