SWRL delivers a mouthfeel closer to a pet-nat (pétillant nature) wine than a standard seltzer, the company says. Once swirled, the rice sediment blends into a creamy, silky fizz with a gentle tang, reminiscent of kombucha but softer and rounder, it notes. The bubbles stay delicate, allowing the cloudy body and rice character to lead rather than disappear, it adds.

Across the following lineup, the company says the goal was to keep the sip light while letting 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 crisp herbal note, finishing clean with a resinous pine edge.

•    Earl Grey: Layers bergamot aromatics with a gentle fermented grip, evoking a tea-like complexity with a cloudy twist.

•    Mixed Cherries: Starts juicy and tart, then settles into a plush rice note that prevents the fruit from veering into cloying sweetness.

“We wanted to show that ‘light’ doesn’t have to mean ‘empty’,” said Inji Kim, founder of SWRL, in a statement. “By using rice fermentation and unexpected flavor pairings, we built a seltzer with texture and personality — something you actually feel when you drink it. Swirl the can, sip, and feel the texture. This is what hard seltzer has been missing.”

SWRL is available at select retailers across New York City and online at the company’s website, shipping to 40 states.

www.sipswrl.com