Family-owned New Zealand company Giesen Group is positioning itself to claim a share of the
world’s fastest growing liquor category with the launch of TINK - New Zealand’s first natural fruit
Made at Giesen’s Marlborough winery, creating TINK involves an innovative process of fermenting
wine and natural fruit juice together, creating a light, refreshing sparkling seltzer.
Giesen Group Marketing Manager Angela Flynn says TINK’s development began when looking at
overseas market trends.
“We kept a close eye on the growth of the seltzer category in the US and Australia and we had a
sense that 2020/2021 would be the ‘summer of seltzer’ in New Zealand. All the signs are there that it
Globally, seltzer’s popularity has exploded in the past year. The sector is now worth over $2.1 billion
and expected to grow to $20.4 billion by 2027.
TINK is Giesen’s first product outside of wine and beer. It is sold in 330ml cans in three flavours
(Tropical, Berry Rose and Lemon & Lime).
Angela Flynn says that while seltzer is new to New Zealand, its popularity will take off with
consumers increasingly focused on their health and wellbeing – even when it comes to alcohol.
“TINK is another example of Giesen spreading its wings and innovating to develop new products
that align with growing trends for more mindful and moderate consumption – a future cornerstone of
our business. TINK is low sugar, low carb, low calorie, gluten free with no added flavours – all
attributes we know will appeal to New Zealanders.”