SWRL, the world’s first Makgeolli seltzer, has officially launched in the US, introducing Korea’s iconic cloudy rice wine to the hard seltzer aisle.
Bee 3.7% ABV, zero sugarand just 89 caloriesSWRL offers a lighter way to drink, without taking away from the texture or character. Instead of chasing the ultra-bright, one-note profile of typical seltzers, the brand is introducing a gently cloudy, rice-fermented alternative built around flavor, mouthfeel and a signature flavor. “Swirl to sip” ritual.
For years, hard seltzer was defined by clarity: crystal clear liquid, clean but artificial profiles and nearly identical drinking experiences. But as the category matures, consumers are looking beyond just interchangeable bubbles. They want depth of flavor, sensory texture and drinks that feel intentional rather than industrial. SWRL comes in at this inflection point, offering a new category rooted in fermentation and rice.
In the glass – or rather, the can – SWRL delivers a mouthfeel closer a pet-nat (pétillant naturel) wine than a standard seltzer. Once swirled, the rice sediment blends into a creamy, silky fizz with a smooth flavor, reminiscent of kombucha, but softer and rounder. The bubbles remain delicate, allowing the cloudy body and rice character to predominate rather than disappear.
The aim across the range is consistent: keep the sip light and let Makgeolli’s natural rice texture and nuanced flavors shine through.
- Original: Delicately rice-forward with subtle natural sweetness and a smooth, creamy finish.
- Yuzu & Pine Needles: Opens with bright citrus and a fresh herbal noteending clean with one resinous pine edge.
- Count Grey: Layers of bergamot aromatics with a soft, fermented grip, evoking a tea-like complexity with a cloudy twist.
- Mixed cherries: Starts out juicy and tart then settles into a plush rice nut that prevents the fruit turning into sugary sweetness.
Main specifications:
- 3.7% ABV
- 89 calories
- No sugar
- Gluten-free and vegan
- Naturally cloudy due to real Korean rice fermentation
“We wanted to show that ‘light’ doesn’t have to mean ’empty,’” says Inji Kim, founder of SWRL. “By using rice fermentation and unexpected flavor combinations, we built a seltzer with texture and personality – something you really feel when you drink it. Spin the can, drink and feel the texture. This is what hard seltzer has been missing.”
Availability SWRL is now available at select retailers in New York City and for online shipping to 40 states at sipswrl.com.