Sometimes compared to the chewing gum Big Red in flavor, the sweet alcoholic drink is a tasty treat that burns as hard as it buzzes. But there's more to the sweet and spicy spirit than meets the eye — or the taste buds. While Fireball has become something of a cultural phenomenon, there's quite a bit of mystery behind its origins ... and its ingredients. This is the untold truth of Fireball.
QUICK INFO
History
Fireball was originally developed by Seagram in the 1980s as a flavored schnapps. The Sazerac Company purchased the brand in 1989 and marketed it as "Dr. McGillicuddy's Firewater Whisky". In 2007, it was rebranded as "Fireball Cinnamon Whisky".
Ingredients
Fireball Cinnamon is a malt-based product, while Fireball Whisky is a whisky-based product. Fireball Cinnamon is bottled at 33 proof, while Fireball Whisky is bottled at 66 proof.
Alcohol by volume (ABV)
Fireball is a "specialty" distilled spirit with an ABV of 33%, which is just below the 40% ABV required to be officially classified as whiskey.
Availability
Fireball Cinnamon is sold in beer, malt beverage, and wine stores, while Fireball Whisky is limited to bars, restaurants, and liquor stores.
Fireball is a smooth, warming drink with a flavor profile similar to cinnamon candy. You can drink it as a shot or on the rocks, or you can mix it into cocktails.
Marketing
Technically, according to its ABV it is still a schnapps yet marketed as a whiskey.
