Pardon me, but we’re not a hard seltzer. Please show some respect.
When I describe Soda Joy to people one common reaction that i get is “oh hard seltzers are really hot right now”. First let’s talk about what Hard Seltzer really is. Hard seltzer is made similarly to beer: through fermentation—though generally speaking, it is cane sugar, not malted barley, that is fermented. So what you’re looking at is a beverage that is essentially so light a beer that you can’t detect it, without typical beer ingredients like hops and then combined with flavors to derive the final result. The carbonation comes from a combination of the fermentation process and injecting more carbonation into the storage vessel prior to canning.
Soda Joy is made with a base of distilled vodka, in our case made from California grapes. Distillation is the process used to separate alcohol from water by using heat. Our vodka starts out at about 180 proof (about 90% pure vodka) and is then combined with natural flavors. After much experimentation we found that the carbonation process has a detrimental effect on the natural flavors so we don’t add carbonation until the final canning step.
Instead we combine our vodka and flavors and allow them to blend overnight, then we add just the right amount of vodka/flavor mixture to each can and fill with pure carbonated water (you know like you’d make a real vodka soda cocktail) and then we seal the can to maintain the carbonation.
This is why when you enjoy a Soda Joy you get a bubbly refreshing experience without any of the harsh aftertastes that carbonic acid (the stuff you get from dissolving CO2 in water) can have on natural flavors. That’s why when I get the common “hard seltzer” response, I typically acknowledge that the category is really doing well and it’s going to be even better when higher quality products are available for consumers to choose from.