The beverage company still produces Bon & Viv and Natty Light Hard Seltzer, but like Cacti, ABI is allowing them to take a back-burner role to other hard seltzer brands in the company's portfolio.

When SpikedSeltzer rebranded as Bon & Viv, the process involved a lot more than a name change and a packaging update. The company introduced a new range of flavors, lowered the drink's alcohol content from 6 to 4.5 percent ABV, and slashed sugar content to reach lower calorie and carbohydrate counts.

Anheuser-Busch InBev Strikes Deal to Make Bon & Viv the 'Official Hard Seltzer of the NFL' | Brewbound.

4.5% alc/vol. Grapefruit/Mango/Cranberry: Purified Water, Cold-Fermented Corn Syrup, Natural Flavors, Sodium Citrate, Malted Rice.

In early 2018, there were 10 hard seltzer brands; a year later, the number had grown to 26. In 2020, there were over 65 brands. Still, White Claw, owned by Mark Anthony Brands, has maintained about half of sales, with Truly, owned by Boston Beer Company, coming in second.

4.5 % Description: This refreshing, purified seltzer has only 9 grams of sugar, natural fruit flavors, and clocks in at 4.5 % alcohol.

Also known as spiked seltzer, alcoholic seltzer, or hard sparkling water, hard seltzer is carbonated water combined with alcohol and fruit flavoring. Depending on the hard seltzer brand, these fruit flavors can come from real fruit juice or artificial flavoring.

PERCEIVED AS HEALTHIER Hard seltzer typically contains around 5% alcohol content by volume and is lower in calories than most comparable alcoholic drinks. It's also gluten free and low in sugar, giving off a healthier impression to consumers.

SpikedSeltzer was acquired by Anheuser-Busch InBev on Oct 9, 2016 .

In the US the alcohol is usually made by fermenting cane sugar or malted barley. Hard seltzer products outside of the US have been found to use either neutral spirit, or fermentation of fruit. The alcohol by volume is around 5% and the calorie-content is relatively low.

Although hard seltzer is usually made from fermented cane sugar, most of that sugar is converted to alcohol, which is why the sugar content often remains on the lower side. Also, because these canned sippers come in single-serving sizes, there's built-in portion control.

David white came up with the idea for alcoholic water in 1996 when he came up with the idea for a project. The more modern renditions of Hard seltzers started with Nick Shields developing the 'Spiked Seltzer' branding style, in Westport, Connecticut, brewing the first commercial batches in November 2013.