RAPID CITY, S.D. — Long before flavored spirits lined bar shelves or cinnamon whisky became a tailgate staple, a barefoot nurseryman named John Chapman was planting the seeds of America’s original booze boom, one bitter apple tree at a time.
Most know him as Johnny Appleseed, a homespun American folk hero. But as highlighted in a new episode of the Whiskey@Work podcast, Chapman was far more than a legend in a tin pot hat. He was a savvy, spiritually driven entrepreneur who helped fuel the American frontier through apples grown specifically for hard cider and applejack.
“Chapman wasn’t planting Red Delicious for school lunches,” said podcast host Mark Houston. “He was planting wild, bitter apples perfect for fermentation. His apples weren’t sweet. They were strong.”
Chapman, a devout follower of Swedenborgian Christianity, famously refused to graft his trees. Grafting is a common horticultural practice that clones a desired fruit variety. Instead, he planted from seed, producing unpredictable, genetically unique apples. While most were too sour to eat, they made an ideal base for early American cider, which was safer to drink than water at the time.
“He wasn’t just planting orchards. He was helping settlers claim land,” Rob Henry said. “Back then, establishing a permanent crop like apples helped people stake property. He was planting booze and building the nation.”
Today, Chapman’s legacy comes full circle with the release of Fireball Blazin’ Apple, a new flavored whisky that blends tart apple sweetness with the brand’s signature cinnamon heat. It is a modern, mass-market take on a pairing that dates back more than 200 years.
Fireball, produced in Canada, notably spells its spirit “whisky” without the “e,” a nod to Canadian and Scottish tradition. While purists may scoff at cinnamon-apple flavored whisky, sales data suggests this kind of innovation is resonating with younger consumers.
“Flavored whisky is fun. It’s approachable,” said Houston. “And honestly, if Johnny Appleseed were alive today, he’d probably be fascinated by how far the apple has come — from backyard cider to bar-top shots.”
The podcast episode, titled “Burnin’ Down the Orchard,” explores the surprising booze-fueled backstory of Chapman’s life and dives into the rise of cinnamon and apple in whiskey culture, from colonial remedies to modern-day party staples.
“Johnny Appleseed may not have been a distiller,” Houston added. “But he absolutely helped build the foundation of American drinking culture, and that deserves a toast.”
Fireball Blazin’ Apple will be available September 1.
Listen to the full episode of Whiskey@Work on Spotify, Apple Podcasts or wherever you get your stories with a splash of spirit.