LEVIA introduces limited-edition Key Lime Pie seltzer

Seasonal beverage will be available across Massachusetts March 13.

Photo by Craig Capello Photography.

LEVIA is welcoming the spring season with its latest limited-edition flavor: Key Lime Pie.

The seasonal variety will arrive at AYR Back Bay on March 10, in time for NECANN Boston 2023, which is taking place across the street at the Hynes Convention Center. The new flavor will arrive at more retailers in Massachusetts starting March 13.

The Key Lime Pie seltzer consists of a sativa cannabis blend with tart, citrusy and vanilla flavors, with intended effects of feeling inspired and alert. The limited-run offering features original artwork from Patrick Pollard, a Massachusetts illustrator specializing in figurative visual art. Pollard’s design uses pink and green hues that evoke the dessert's tangy, sweetness.

“We’re excited to debut the latest LEVIA limited-edition flavor just in time for all the cannabis lovers attending NECANN Boston this weekend and for our devoted customers to snag this latest flavor ahead of spring,” said Kristin Rogers, co-founder of LEVIA. “With a tasty flavor, and zero calories, sugar or hangover, LEVIA’s Key Lime Pie seltzer is likely to brighten your day.”

LEVIA’s cannabis-infused seltzers and water-soluble tinctures elevate the consumer experience with a rapid onset of effects, typically beginning within 15-20 minutes. LEVIA’s seltzers are made in Georgetown, Massachusetts, and are crafted with locally sourced buds and simple ingredients. Each 12-oz. can of seltzer contains 5 mg THC and is available at a suggested retail price of $7.

Alyse Thompson-Richards has held many positions with BNP Media, first serving as an intern at Candy Industry Magazine in summer 2012. She joined Candy Industry's staff full time as associate editor in August 2016 after a few years at newspapers in West-Central Illinois, becoming managing editor in March 2019. Alyse has also served on Cannabis Products Insider since March 2019. She has bachelor’s degrees in journalism and Spanish from Western Illinois University.