Amass has launched its first line of ready-to-drink (RTD) Hard Seltzers in three flavors, Surfer Rosso, Faerie Fizz, and Sun Sign. Amass Hard Seltzers utilize alcohol from fermented organic cane sugar plus natural botanical extracts.
Known for its Dry Gin, Botanic Vodka, and non-alcoholic spirit Riverine, Amass’ addition of hard seltzers to its rapidly growing portfolio of products comes at an opportune time. Last year, hard seltzer sales topped $4.1 billion, increasing sales by 160.4% from 2019 (source: BrewBound), and consumption is expected to triple by 2024 (source: The IWSR). The US is the main market driving the RTD category.
“With the RTD beverage market on the rise, we saw this as an exciting opportunity to take a more sophisticated, nuanced approach,” saif Morgan McLachlan, Amass Co-Founder, CPO, and Master Distiller. “Rather than being exclusively fruit forward, we chose some fruit flavors and then developed a botanically interesting profile around those flavors. Our hard seltzers have an aroma and a bit of a longer finish so it’s more of a journey in your mouth, yet refreshing.”
Flavors:
Surfer Rosso
Inspired by the Pixies, Surfer Rosso transports you to the technicolor dreamscape of the summer of ‘88. Ripe, tart hibiscus, sweet quince, and a bright squeeze of citrus cut through the warm haze of ginger, clove, turmeric, and star anise.
Faerie Fizz
Brewed with petals and stems, Faerie Fizz is an effervescent garden escape. Soft blooms of rose and jasmine dance around the tongue with bursting red raspberry and the herbal zest of green cardamom and holy basil.
Sun Sign
A desert celebration, Sun Sign captures the lightness and brightness of the longest day of the year. Juicy mandarin and sweet orange brighten the cool smoke of rich oak, herbal bay, and milky vanilla.
Surfer Rosso, Faerie Fizz, and Sun Sign have a 5% ABV and are non-gmo, gluten-free, vegan, and contain no added sugars, sweeteners, artificial flavors, or colors. They retail for $21 and are available for purchase on the Amass official website.
