SWRL, the world’s first Makgeolli seltzer, has formally launched within the U.S., introducing Korea’s iconic cloudy rice wine to the arduous seltzer aisle.
At 3.7% ABV, zero sugar, and simply 89 energy, SWRL affords a lighter method to drink—with out stripping away texture or character. As an alternative of chasing the ultra-clear, one-note profile of typical seltzers, the model introduces a softly cloudy, rice-fermented different constructed round taste, mouthfeel, and a signature “swirl-to-sip” ritual.
For years, arduous seltzer has been outlined by readability: crystal clear liquid, clear however synthetic profiles, and near-identical ingesting experiences. However because the class matures, shoppers are looking for past interchangeable bubbles. They need taste depth, sensory texture, and drinks that really feel intentional moderately than industrial. SWRL enters at this inflection level, providing a brand new class rooted in fermentation and rice.
Within the glass—or moderately, the can—SWRL delivers a mouthfeel nearer to a pet-nat (pétillant naturel) wine than a regular seltzer. As soon as swirled, the rice sediment blends right into a creamy, silky fizz with a mild tang, harking back to kombucha however softer and rounder. The bubbles keep delicate, permitting the cloudy physique and rice character to steer moderately than disappear.
Throughout the lineup, the purpose is constant: maintain the sip mild whereas letting Makgeolli’s pure rice texture and nuanced flavors shine by.
Unique: Delicately rice-forward with delicate pure sweetness and a easy, creamy end.
Yuzu & Pine Needles: Opens with vibrant citrus and a crisp natural word, ending clear with a resinous pine edge.
Earl Gray: Layers bergamot aromatics with a mild fermented grip, evoking a tea-like complexity with a cloudy twist.
Combined Cherries: Begins juicy and tart, then settles right into a plush rice word that forestalls the fruit from veering into cloying sweetness.
Key Specs:
3.7% ABV
89 Energy
Zero Sugar
Gluten-Free & Vegan
Naturally cloudy from actual Korean rice fermentation
“We wanted to show that ‘light’ doesn’t have to mean ’empty’,” mentioned Inji Kim, founding father of SWRL. “By using rice fermentation and unexpected flavor pairings, we built a seltzer with texture and personality—something you actually feel when you drink it. Swirl the can, sip, and feel the texture. This is what hard seltzer has been missing.”
Availability SWRL is now obtainable at choose retailers throughout New York Metropolis and for on-line delivery to 40 states through sipswrl.com.
Associated
