Fireball Whisky has a long and illustrious history The recipe for America's favourite whiskey began as part of a Canadian line of vodka made by the Seagram business in the 1980s, consisting mostly of cinnamon and a little sugar added to normal Canadian whiskey to create a unique flavour profile. The Sazerac corporation bought Dr. McGillicuddy's Fireball Whisky brand in 1989. And the recipe was re-branded as "Dr. McGillicuddy's Fireball Whisky." After that, manufacturers change it to "Fireball Cinnamon Whisky”. And the Sazerac business launched an extensive marketing push to enhance awareness of the spirit. Since its re-branding and marketing campaign in 2007, the spirit has experienced a stratospheric spike in popularity. According to some estimates, Fireball sells for $150 million every year on the market. Fireball is a unique spirit that differs from the majority of other spirits on the market. As opposed to being the sober outcome of the distillation and maturing process, Fireball is more akin to a cocktail that has already been made. While the liquid comes out of the bottle looking more like mild maple syrup than a genuine whiskey, this seems to be appropriate given the overly sweetened nature of the product. Once it's in the glass, the liquid has a hue and look comparable to other brown liquors, but the overwhelming scent of cinnamon that emanates from the spirit will not allow you to forget what's in store for you shortly. Fireball Whiskey is a delight for cinnamon enthusiasts!