{"id":254020,"date":"2025-05-23T16:59:46","date_gmt":"2025-05-23T16:59:46","guid":{"rendered":"https:\/\/som2nypost.com\/recipes\/category-a-b\/beer\/suntory-looks-to-temperature-to-innovate-the-seltzer-game\/"},"modified":"2025-05-23T16:59:46","modified_gmt":"2025-05-23T16:59:46","slug":"suntory-looks-to-temperature-to-innovate-the-seltzer-game","status":"publish","type":"post","link":"https:\/\/som2nypost.com\/?p=254020","title":{"rendered":"Suntory Looks To Temperature To Innovate The Seltzer Game"},"content":{"rendered":"


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Written By: The Gnarly Gnome
Photography: Provided<\/p>\n

I was definitely critical of seltzers for a very long time. It wasn\u2019t the actual concept of seltzer that turned me off \u2013 it was that all the seltzers that were popping up just kinda tasted, well\u2026 lousy. I felt like I was screaming at a wall. Why were people going into a bar and ordering these lackluster canned drinks when there was a perfectly good bottle of vodka and soda water right there<\/em>?<\/p>\n

Then, folks started canning vodka seltzers, and I haven\u2019t looked back.<\/p>\n

I might be a beer drinker at heart, but that doesn\u2019t mean I\u2019m blind to what\u2019s happening in the RTD and spirit scene. In fact\u2026 a month or so ago, I was walking through my local beer shop and situated right in an aisle next to the local beers was a representative from a distributor pouring samples of something that I couldn\u2019t help but try\u2026<\/p>\n

I tried every Suntory -196 flavor, and I remembered that seltzer can be great.<\/p>\n

What Is -196?<\/h2>\n

This new seltzer is launching from Suntory, and doing it in a big way via a nationwide release. It\u2019s pronounced \u201cminus one-nine-six,\u201d and it uses a pretty interesting technique to get the fruit flavors into the beverage. They\u2019re clearly looking to separate themselves from the other cans on the shelf.<\/p>\n

This innovative process is known as their \u201cFreeze Crush Infusion Process,\u201d which involves taking whole fruit and flash-freezing it at -196 degrees Celsius using liquid nitrogen. They then take the frozen fruit, crush it, and infuse it into vodka.<\/p>\n

Fresh fruit, bright flavors, crisp-bodied, and easy-drinking seltzers.<\/p>\n

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Image Provided<\/figcaption><\/figure>\n

The Flavors<\/h2>\n

There are four different flavors for you to choose from, depending on what you\u2019re looking for.<\/p>\n