Home » Skyy Vodka adds new flavors to Infusions line
Tapping into some of the latest consumer trends toward natural, infused products, Skyy Vodka added two new flavors to its line of Infusions flavored vodkas. Made by San Francisco-based Campari America, a wholly owned subsidiary of Davide Campari-Milano S.p.A., Skyy Infusions Vanilla Bean and Georgia Peach combine natural ingredients with Skyy’s premium distilled vodka in order to elevate the cocktail occasion, the company says.
According to New York-based Nielsen, peach is the third most popular vodka flavor in the United States, growing by 37 percent. Skyy’s proprietary infusions process captures the sweet, juicy taste of Georgia peaches in its new Skyy Infusions Georgia Peach vodka, the company says. Likewise, the brand’s Vanilla Bean vodka offers rich, smooth and slightly toasted caramel tasting notes, emulating indulgent, rich vanilla bean ice cream, it adds.
“Vanilla and peach are both flavors that have been explored by the beverage industry for years, but most times they come across tasting artificial or cloying,” said Kathleen Schuart, senior marketing director for Skyy, in a statement. “By utilizing our proprietary infusions process — actually infusing vodka with vanilla bean and Georgia peach — Skyy is able to capture the true essence of these beloved flavors, which in turn elevates the entire cocktail experience.”
Skyy Infusions Vanilla Bean and Georgia Peach join the brand’s existing line of flavored vodkas, which includes Moscato Grape, Wild Strawberry, Coconut, Dragon Fruit, Blood Orange, Pineapple, Ginger Cherry, Grape, Citrus, Raspberry and Passion Fruit. The new additions are available in 50-ml, 750-ml, 1-liter and 1.75-liter bottles for $1.99, $18.49, $23.49 and $26.99, respectively. In addition, Skyy Infusions Georgia Peach is available in a 375-ml bottle for $10.49.
Beverage Industry’s February issue details the steps that beverage-makers are taking to foster a more sustainable future for beverage packaging. Also in this issue, the eMagazine highlights the distribution changes impacting the U.S. wine as well as what is driving the demand for probiotic beverages. Additional articles detail the ingredients supporting cognitive and energy beverage formulations, and the emerging domestic and exotic fruit flavors of tomorrow.