News you can trust since 1817

Loch Lomond Group launch Forrit - a new brand of hard seltzers

A new brand of Scottish hard seltzer has launched in the UK.

Published: December 7, 2020
Categories: ,

A new Scottish botanic hard seltzer brand, Forrit, has launched, featuring a range of refreshing fruit flavours with a botanic twist.

Forrit, meaning ‘forward’ in Scots language, blends alcoholic sparkling water with 100 per cent natural fruit flavours and botanicals.

It has launched with three flavour combinations: Peach, Lemon & Mint; Watermelon, Lime & Basil; and Strawberry, Rhubarb & Ginger.

Forrit is a flavourful, zero-sugar, zero-carb alcoholic sparkling water, perfect for those looking for a light and refreshing drink.

Each serving is vegan and gluten free, and only 90 calories.

'Tryit’ packs are priced at £4, and feature the trio of flavours. 12-pack single flavour cases are also available, with both options online now.

Calum Leslie, innovation director at Loch Lomond Group, said: “We wanted to create an alcoholic drink for people who like trying something new.

"With Forrit, customers can enjoy a lower calorie drink without having to sacrifice that all-important flavour.

Michelin Star restaurants Scotland 2023: full list and new stars awarded - as Michelin Guide UK published

"The natural botanicals infused with our fruit blends add an extra dimension to our range, making Forrit an exciting new offering for consumers to enjoy.”

Hard Seltzers have becoming increasingly popular in recent years, with brands such as BrewDog and Smirnoff launching their own version of the low alcohol drink.

Usually defined as a blend of carbonated water, alcohol and often fruit flavourings, Americans have been enjoying alcohol-spiked H2O for a while, with brands such as White Claw, Truly, and Pura capitalising on the demand for low-calorie drinking.

Hard seltzers: is the latest US drinking fad - alcoholic fizzy water - about to take off in the UK?

Two Scottish restaurants awarded new Michelin Stars - as 2023 UK Guide announced

Known for cake making, experimental jam recipes, Champagne and gin drinking (and the inability to cook Gnocchi), Rosalind writes for The Scotsman on all things food and drink related as well as hosting Scran, The Scotsman's food and drink podcast.

Let us know what you think


Copyright ©2023 National World Publishing Ltd
Cookie SettingsTerms and ConditionsPrivacy Policy
crossmenu linkedin facebook pinterest youtube rss twitter instagram facebook-blank rss-blank linkedin-blank pinterest youtube twitter instagram