Recently, my coworkers and I had a friendly-but-polarizing 10-minute conversation about LaCroix. Turns out, weâ€™re quite passionate about our fizzy water. Jeff loved the lime best, but recently converted to tangerine. Caroline likes the coconut flavor, particularly in cocktails. Nick digs the peach-pear, and I am recovering from a recent pamplemousse problem. We all agreed the plain sucks.
Later in the day, I posted about LaCroix on Facebook, and my social media pals were just as fervent about their favorite flavors. Katie wrote, "Oh, god, the apricot. I wish I had one of those beer hats with the straws so I could pound two at a time."
LaCroixÂ has introduced tons of new-ish flavors â€“ buh-bye boring berry â€“ including mango and passionfruit, and taller, skinnier cans called LaCroix CÃºrate that are available in exotic blends loaded with diacritical punctuation marks like cerise lÃ©mon, piÃ±a fraise, kiwi sandÃa and murÃ© pepino. Not bad for a beverage that was originally made in Wisconsinâ€™s very own LaCrosse and is pronounced "La-KROY" instead of the proper French "La-KRAH."
Somehow, this particular bubbly libation has found its way into millions of fridges, leaving the fancier and French-ier Perrier lonely on the store shelf with the other less-popular seltzers and flash-in-the-pan vitamin waters.
According to The Washington Post, LaCroix sales have tripled since 2009.Â How did the proper noun LaCroix join the ranks of Kleenex and Frisbees and become interchangeable with the common noun "seltzer water?" Why do we love LaCroix so much?
Perhaps itâ€™s because it's a healthy yet still-fun beverage â€“ a reward in a can â€“ that isnâ€™t full of sugar, sodium and chemicals like soda and diet soda.
LaCroix â€“ as printed on the obnoxious, straight outta the 1980s cans â€“ has "natural flavors." This means, according to the web site, "the flavors are derived from the natural essence oils extracted from the named fruit."
Many of us bought home-carbonating sys…Read more...