Only natural ingredients are used for shelf sustainability. It’s developed using a secret proprietary recipe that captures the essence of the Fireball taste experience that consumers love.Īs of 2018, all versions of Fireball Cinnamon Whisky do not use propylene glycol (PG). Like any other whiskey, Fireball Cinnamon Whisky is distilled from fermented grain mash that’s left to age in wooden barrels. Genuine and natural cinnamon is used to create the flavor. The Fireball Cinnamon Whisky produced by Sazerac is a mixture of Canadian whisky, cinnamon flavor, and sweeteners. According to the manufacturers, it only contains Canadian whisky. This explains why the brand doesn’t use the UK spelling of whiskey. Its makers, Sazerac, are based in Louisiana. Where is Fireball Cinnamon Whisky made?īefore Dr.McGillicuddy’s Fireball Cinnamon Whisky changed its name to Fireball Cinnamon Whisky, it was only made in Canada. This greatly helped it spread across the country like wildfire and became a household name. In 2007, Dr.McGillicuddy’s rebranded to Fireball Cinnamon Whisky, giving it a new look, but the same old recipe was used. In 1989, Dr.McGillicuddy’s brand rights and formula were sold to The Sazerac Company by Joseph E. It was part of a line of flavored schnapps developed by Seagram. It was introduced in the mid-‘80s but was only available in Canada under the “Dr.McGillicuddy’s Fireball Cinnamon Whisky,” named after the mythical Aloysius Percival McGillicuddy. The flavored Fireball Cinnamon Whisky has been around for about four decades now.
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