Fireball is made with Canadian whisky and natural cinnamon flavours. It's certainly very cinnamony, and it's not too sweet, which is a plus. A very popular shot drink on the other side of the pond, Fireball was awarded 87 points from the Beverage Testing Institute, and a Silver Medal from the International Review of Spirits.
A combination of Canadian whisky and natural cinnamon at 33% abv, it was originally launched as Dr McGillicuddy’s Fireball Whisky, being renamed Fireball Cinnamon Whisky in 2006 and it hasn’t looked back since. Little known outside Canada in its previous guise, it has become one of the US’s favourite shots, with Jägermeister its main competition. Bottle sales (by value) there rocketed from $1.9m in 2011 to an astonishing $129m last year, a rise of more than 6,500% – not bad for a drink with the slogan ‘tastes like heaven, burns like hell’.
A mixture of intense sweet cinnamon at the front, with subtle sour cinnamon at the back
A whack of sweet cinnamon at first, with the spicy burn slowly building, though not reaching a level I would describe as ‘burning like hell’.
The intensity slowly drops, leaving a refreshing, almost menthol-like taste at the back.