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Dr. McGillicuddy's liqueurs are between 30 and 60 U.S. proof (15–30% alcohol by volume), depending on the flavor. The liqueurs are available in a range of bottle sizes 50 mL, 100 mL, 200 mL, 375 mL, 750 mL, 1 L and 1.75 L. [6] According to the brand website, a character named Dr. Aloysius Percival McGillicuddy created the liqueur.
Sazerac Company, Inc. is a privately held American alcoholic beverage company headquartered in Metairie in the metropolitan area of New Orleans, Louisiana, but with its principal office in Louisville, Kentucky. [3]
[1] [4] It was marketed as "Dr. McGillicuddy's Firewater Whisky". [1] Later, in 2007, the product was rebranded as "Fireball Cinnamon Whisky". [5] [4] An April 2014 article in Bloomberg Business Week said "It's also one of the most successful liquor brands in decades. In 2011, Fireball accounted for a mere $1.9 million in sales in U.S. gas ...
If you've ever wondered what goes into making butterscotch, we've got the answer. Skip to main content. 24/7 Help. For premium support please call: 800-290-4726 more ...
These "Dr. McGillicuddy's" products have low alcohol content and are rather sweet, so they better fit the definition of liqueur. In informal usage in some parts of the U.S. (as discussed in the Liqueur article), the two terms seem more interchangeable than they are elsewhere, but even if we go for that informal usage, the two terms become ...
Butterscotch is a type of confection whose primary ingredients are brown sugar and butter. Some recipes include corn syrup , cream, vanilla , and salt. The earliest known recipes, in mid-19th century Yorkshire , used treacle (molasses) in place of, or in addition to, sugar.
In Jerry Spinelli's young adult novel Maniac Magee, the main character, Jeffrey Lionel "Maniac" Magee, enjoys eating Tastykake Butterscotch Krimpets. The story is set in the fictional town of Two Mills, Pennsylvania, which is based on real-life Norristown , northwest of Philadelphia, where Spinelli grew up.
The USDA's first nutrition guidelines were published in 1894 by Dr. Wilbur Olin Atwater as a farmers' bulletin. [1] [2] In Atwater's 1904 publication titled Principles of Nutrition and Nutritive Value of Food, he advocated variety, proportionality and moderation; measuring calories; and an efficient, affordable diet that focused on nutrient-rich foods and less fat, sugar and starch.