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Corona Releases Flavored Malt Beverage Called Refresca

Corona Refresca

Corona has created Corona Refresca for its first flavored malt beverage product in company history. The company says it will enable it to capture new flavor-seeking consumers.

“The strong brand equity of Corona allows us to keep the iconic lifestyle at the heart of everything we do. We are propelling Corona forward to address consumer’s desire for flavorful experiences with new innovations, like Corona Refresca,” said Ann Legan, VP of marketing for Corona. “This expansion of the brand is anchored in Corona’s carefree lifestyle and inspired by the tropics, helping fans pause and celebrate the moments that truly matter with a new flavor-forward beverage in-hand.”

To support this innovative launch, Corona Refresca will implement marketing support through new national TV spots, digital, out-of-home, social media and public relations.

Corona Refresca comes in three tropical flavors: passionfruit lime, guava lime and coconut lime. With an ABV of 4.5%, Corona Refresca has 199 calories per 12-oz. serving. Guava lime and passionfruit lime flavors will each be available in six-packs for a suggested retail price of $9.99. A 12-pack that include all three tropical flavors—passionfruit lime, guava lime and coconut lime—will be available for a suggested retail price of $16.99.

The Corona brand family is home to Corona Extra, Corona Light, Corona Premier, Corona Familiar, and in 2019, the national launch of Corona Refresca- the first FMB to join the lineup. Corona Refresca brings the flavor and the feeling of the tropics with a premium, alcohol-spiked refresher. Corona Extra continues to be the No. 1 most loved brand among Hispanic and total population drinkers ages 21-54 and has been helping consumers “Find their Beach” in the U.S. since 1981. The Corona portfolio is brewed in Mexico by Constellation Brands and imported and marketed exclusively to the U.S. by the company.

About the author

Renee Sexton

Renee Sexton

Renee is a graduate of the Scripps School of Journalism at Ohio University and worked more than two decades in broadcast and digital journalism before coming over to the print side.

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