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Fireball Cinnamon Whisky is a liqueur produced by the Sazerac Company. It is a mixture of a Canadian whisky base with cinnamon flavoring and sweeteners, and is bottled at 33% alcohol by volume (66 U.S. proof). [1] The product was developed in Canada by Seagram in the mid-1980s as a flavour of Dr. McGillicuddy's.
In November 2018, Sazerac announced it would acquire 19 spirits brands from Diageo Plc, including John Begg blended Scotch, Seagram’s V.O. Canadian whisky, Myers’s rum, Parrot Bay rum liqueur, Romana Sambuca, Popov vodka, Yukon Jack whisky liqueur, Goldschläger cinnamon liqueur, Peligroso tequila, Grind liqueur and Booth’s gin. [48] [49]
Bottles of Fireball Whiskey are being recalled in Finland, Sweden and Norway over anti-freeze contained within it. According to The Daily Beast, Fireball creates two versions of its cinnamon ...
The malt beverage version’s label, which says “Fireball Cinnamon” without the whisky, says it is 33 proof and made of malt beverage with “natural whisky and other flavors and caramel color.”
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For those who desire to make their own "cinnamon liqueur" there is much controversy concerning the proper ingredients. [15] Particularly, some purported "cinnamon" (that found in "cinnamon sticks") isn't in fact cinnamon; as the latter may be banned or limited in some countries due to the presence of coumarin. [16]
Pack the mixture into a microwave-safe baking dish, pressing to create an even surface. In a small bowl, mix the ketchup and brown sugar. Brush the top of the meatloaf with half of the sauce ...
The idea of drinking whisky with food is considered outré by many, but there is a growing interest in pairing whiskies with complementary foods. [1] The Scotch whisky industry has been keen to promote this. [2] Single malts, pot-still whiskies, bourbons, and rye whiskies offer an interesting range of tastes and aromas, which are just as varied ...