Lunar hard seltzer is the first hard seltzer to use MSG, but its connections with Asian American culture runs much deeper. Founded in New York City by Sean Ro and Kevin Wong, Lunar is a brand born during the pandemic and rapidly gaining national attention.
Ro and Wong have developed the first Asian American craft hard seltzer. It’s currently made and sold in New York, using fruits and ingredients from Asia.
The young company’s varieties co-developed with chefs from Di An Di and 886, “we’re proud to continue boldly celebrating our upbringing and heritage,” said Kevin Wong.
Heritage Flavor Lineup
The Tamarind & Rice Paddy Herb seltzer was inspired by canh chua, a traditionally Vietnamese sour soup, was co-developed with chefs from Di An Di pho restaurant in NYC. Ingredients include locally-sourced Vietnamese rice paddy herb and natural tamarind paste from India. The result is an “iconic blend of sweet, sour, and savory.”
Pineapple Cake recalls the flavor and aroma of the Taiwanese pastry. For this variety, Lunar combines organic pineapple juice, sea salt and a “pinch of MSG for that hit of umami.”
Mango & Chili Salt was inspired by the classic street vendor snack, and is a blend of organic Thai red chili peppers and American mango puree to “do justice to illustrator Vanessa Nguyen’s memories of home and Kevin’s trips to Thailand.” The result is a sweet, yet sour mango flavor accented by a hint of saltiness and a slight heat brought on by the chili peppers.
“Our mission is to authentically share the flavors and experiences of our community,” said Kevin Wong, co-founder of Lunar.
“In light of recent events, we wanted to take it a step further with flavors traditionally deemed as ‘exotic’ and unfamiliar by the Western world but to us are nostalgic and representative of our upbringing and heritage.”
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