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Fireball is made with Canadian whisky and natural cinnamon flavours. It’s certainly very cinnamon-y (if that’s a word), and it’s not too sweet, which is a plus. A very popular shot drink on the other side of the pond.

Fireball Cinnamon Whisky needs no introduction. If you haven’t tried it yet, just imagine what it would be like to get a Chuck Norris roundhouse kick to the face if his legs were on fire and tasted like cinnamon. Like it, love it, shoot it –Your dad’s whisky never tasted so smooth. What happens next is up to you.

 

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. The concoction slowly and quietly made its way around North America for a few years, a sort of secret handshake between veteran bartenders. Fireball took an important turn when several bottles were smuggled to the lower 48 from Canada. Word got out and now we are just trying to make it fast enough to keep the fire burnin.