The popular vodka brand is set to join the low calorie hard seltzer market with the launch of fruity, ready to drink cans.

The new Smirnoff Seltzers are a mix of Smirnoff No.21 Premium Vodka, sparkling water and natural fruit flavours – and are ideal for those looking for something lighter than beer and wine this summer.

Launching this month across the UK, Smirnoff Seltzers are 250ml ready to drink cans, available from supermarkets with an RRP of £1.80 per can.

The vodka brand is joining a range of businesses in the hard seltzer drinks category, which has grown hugely in the USA in recent years, with the best known name, White Claw, now available in the UK.

With the bubbles from the sparkling water and a  refreshing taste from the natural fruit flavours, Smirnoff Seltzers, at 72 calories per 250ml serving (29 calories per 100ml), provide an alternative choice for those looking for a lighter calorie option to conventional wine and beer.

According to Drink Aware statistics, a 250ml serving of Smirnoff Seltzer contains 54 per cent less calories than a regular 175ml glass of wine and 49 per cent less calories than a 330ml bottle of beer.

Sarah Shimmons, global marketing director for Smirnoff, said: “Smirnoff has a long legacy of innovation, so we’re thrilled to bring the new range of Seltzers to the UK.

“After seeing the trend of Hard Seltzers soar in the US, we’re delighted to offer consumers refreshing tasting Smirnoff Seltzers, at 72 calories per 250ml serving. We are excited to launch in the UK, just as the summer begins.”

Where to buy

Best served chilled from the fridge, or over ice in a glass, the Smirnoff Seltzer range includes two flavours – Smirnoff Seltzer Raspberry & Rhubarb or the zesty citric taste of Smirnoff Seltzer Orange & Grapefruit.

The seltzers are available now from Sainsbury’s and Tesco, and from Waitrose from 8 June onwards (RRP £1.80 per can).

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

About The Author

Rosalind Erskine

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.

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