Cool off with a Deep Eddy Lemon Vodka shandy

Deep Eddy Lemon Vodka Shandy
Deep Eddy Lemon Vodka Shandy


Riding a huge wave of success, Austin based Deep Eddy Vodka introduced its fourth flavored vodka this year with Deep Eddy Lemon Flavored Vodka. At a tender age of five years old, Deep Eddy is one of the fastest growing vodka brands in the U.S. Last year the company secured $13 million in financing and opened a new distillery to be able to satisfy our thirst.

Deep Eddy Lemon is made with column distilled vodka and flavored with real lemons from California. That’s exactly what it tastes like – tart and slightly sweet with a smooth boozy finish. The lemon flavored vodka takes is place on store shelves and bar backs next to the wildly popular Deep Eddy Ruby Red Vodka. Like the grapefruit flavored Ruby Red, the lemon is delicious just with a splash of seltzer, but it’s also versatile in summery, refreshing cocktails.

Try this cold and ultra-refreshing drink on a hot summer day.

Deep Eddy Lemon Vodka shandy

  • 4 ounces Deep Eddy Lemon Flavored Vodka
  • 1 beer (preferably local, light style)
  • 4 ounces Topo Chico
  • 4 tablespoons frozen lemonade
  • 8 ice cubes
  • 2 lemon wedges

Blend ice cubes, frozen lemonade and Deep Eddy Vodka until it’s the frothy consistency of a Slurpy. Pour into a pitcher and mix in the beer and Topo Chico. Garnish with lemon wedges.

This makes enough for two pint glasses of sunshine. Grab your sweetie, a pitcher of Deep Eddy shandy and head outside to relax for a bit.

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Deep Eddy Vodka provided a sample of this product at no cost.  

Deep Eddy Vodka to open new Hill Country distillery & tasting room

Deep Eddy Ruby Red VodkaDeep Eddy Vodka is on a path to nationwide popularity, and the Austin-based company just landed $13 million in financing to continue its growth.

The funding will be used in part to finish a new distillery and tasting room located in the Hill Country near Dripping Springs. The new facility, which is set to start production at the end of this month, will have the capacity to crank out more than two million cases of vodka each year.

A tasting room grand opening is planned in October. The space, which will reflect the Deep Eddy vibe, will feature indoor and outdoor areas to sip vodka cocktails and listen to live music. With this new space, Deep Eddy enters a neighborhood that is quickly becoming a beverage mecca. Jester King Brewery, Argus Cidery, Revolution Spirits distillery and the new Treaty Oak Distillery are all located nearby.

In addition, the investment will let Deep Eddy grow its staff. “We have 58 employees nationwide working at the distillery, in our corporate office in Austin and in marketing and sales,” says Eric Dopkins, CEO. “We need personnel in every state to expand our marketing and awareness of the brand. We plan to add four additional positions, but may add more.”

Deep Eddy is no stranger to growth. Since it was founded in 2010, the company has been growing at a phenomenal pace. “We have had sales north of 250 percent year to date and we expect August to be record breaking,” says Dopkins.

“Every item we make, including the Deep Eddy Sweet Tea, our straight vodka and Ruby Red are all doing well. Our Cranberry-infused vodka that we introduced earlier this year is already the number one selling cranberry flavored vodka and our Ruby Red is the number one selling grapefruit flavored vodka. Our growth is fueled by consumers trying our vodka and telling their friends about it.”

Deep Eddy Vodka has a few more tricks up its sleeve, too. The company will introduce a new flavored vodka by the first of the year and plans to let customers try the new flavor at the distillery’s tasting room before it’s available in stores.

This story was originally published on CultureMap.

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Dress Up, Dress Down: Savvy Vodka and Deep Eddy Sweet Tea Vodka

Austin, Texas knows how to live graciously with refined, yet unpretentious style. It also knows how to live easy in shorts and flip flops poolside or by the lakes. Austinites feel right at home lounging on a rough-hewn dock and mingling in cocktail attire at an art opening in the same day. Fortunately we have home-grown vodkas that suite both of those moods: Savvy Vodka and Deep Eddy Sweet Tea Vodka.

For those nights when you feel sophisticated and want a drink to match, Savvy Vodka fits the bill. When you’re feeling down home, Deep Eddy Sweet Tea Vodka is as comfortable as a worn pair of cut-offs.

To learn a little bit more about both of these spirits I visited an unassuming building in North Austin which houses the distillery of both vodkas. Chad Auler, founder and CEO, gave me the low-down on the operations. Like Auler, a sixth-generation Texan, both vodkas are Texan through-and-through.

Savvy Vodka

The Savvy Vodka recipe calls for local ingredients, including high quality corn from south Texas and water from central Texas. In developing the recipe, the Savvy team tested multiple ingredients. You might think that the son of the founders of one of Texas’ oldest wineries, Fall Creek Vineyards, would go with grapes. Nope. Auler finds grape vodka to be a little more astringent and potato a little thicker than he prefers. He chose corn because it imparts a hint of sweetness on the nose. The Savvy team was shooting for a flavor profile that was balanced, smooth, slightly sweet and creamy.

According to Auler, there are three things that make great vodka:

  1. The distillation process
  2. Proper filtration
  3. Quality water

There are two types of distillation – column and pot. Vodka goes through multiple rounds of distillation and each round removes more impurities. Pot distillation is the original method, used for hundreds of years and is still used by boutique distilleries and large operations alike. With pot distillation, the distillate has to go in and out for one distillation and then repeated. In a column, the distillate is circulated continually. The column holds an exact temperature to keep it right at boiling point of ethyl alcohol which allows the bad alcohols to cook off while preserving the good stuff.

Auler found a renowned still maker out of Kentucky who steered him toward a custom designed column still to get the best quality. The continuous distillation allows for the vodka to be distilled the equivalent of 20 times or more in a single run. It’s not only efficient in distillation, but it’s also environmentally efficient. To cool the vodka as it vaporizes, keeping the cycle going, Savvy continually cycles 2,000 gallons of cold water. The recirculating water is used for up to a year, saving thousands and thousands of gallons. Not only that, but the still itself uses a fraction of the energy of a pot still. Savvy and conscientious.

Next comes the filtration. Savvy Vodka is filtered six times over activated charcoal to remove any remaining impurities. The aim is to produce the smoothest vodka possible.

Water is essential to vodka, because the multiple distillations give it higher alcohol content than desired. In fact, the Savvy Vodka comes off the still at an eye watering 190 proof. They diluted that hooch to a palatable 80 proof using, what Auler describes, the best water in Texas. The water comes from aquifer on the Fall Creek property owned by his family. They have run independent tests conducted by the Lower Colorado River Authority and the University of Texas to validate its purity.

Here is Chad describing the water’s source.  


Auler is typically a martini drinker, but on hot summer days when friends invade his back yard he makes what he calls a Daryl Royal.  He mixes Savvy Vodka with Topo Chico and a splash of grape juice and a squeeze of fresh lime. It’s a refreshing outdoor drink with a touch of sweetness without being over bearing. His drink recipes and job in the beverage business obviously make him a magnet for visitors. He claims he hasn’t run out of vodka at home yet, despite his friends’ consumption. That’s because he hasn’t invited me over yet. Yet.

I gave it a try, and I would make a run on his stock. I tasted this straight, slightly chilled in a chilled martini glass to release the aromas. 

Look Crystal clear like fresh water melting from a million year-old iceberg, flowing at its own pace, viscous and silky.
Smell Delicate floral scent, light and clean. 
Taste Silky smooth hint of sweet almond, dough and pepper. It has a smooth lingering finish with a mild bitterness on the end. 
Price $21


I gave Beautiful Wife a blind taste of Savvy next to another premium vodka. She winced at the strong taste and heat of the first vodka, describing it as harsh and overly peppery. She smiled slightly at the second one and described it as smooth, thicker, less peppery and even kinda sweet. She preferred the second glass, the Savvy vodka. There’s more to her than beauty.

Deep Eddy Sweet Tea Vodka

Sweet iced tea is ridiculously popular in Texas. It’s not a stretch for it to be mixed with alcohol to make a fun libation. Deep Eddy Sweet Tea Vodka was born a bit more than a year ago when Auler decided to formalize a joint marketing relationship Savvy had with Sweat Leaf Tea, mixing a fun cocktail known as the Sweet and Savvy. Auler met with Clayton Christopher, the founder of Sweat Leaf Tea, realized they have the same strict outlook on making a quality product. The two decided to partner and launch a new product named for a favorite spring-fed swimming pool.

Like Savvy, Deep Eddy uses local corn, water and local honey from Good Flow Honey. It’s not completely local, but it’s all natural 100% pure cane sugar. The black tea is brewed from whole Indonesian tea leaves. Chad and Clayton tested hundreds of tea leaves and made a selection of a very classic tea that had exactly the taste profile they were looking for. 

I think they hit the mark. I tasted this over a few cubes of ice in a rocks glass. Just the way I’d drink it on a hot summer day.

Look Deep caramel brown with a weighty viscosity forming long tears on the side of the glass.
Smell It smells exactly like Grandma’s fresh brewed tea with a hint of honey. Perfect for sipping pool side on a hot summer day.
Taste The approach is all black tea and honey. The mineral backbone of the vodka sneaks in with a hint of heat that lingers with the sweet honey finish. It’s as bracing as the first dive into the cold spring fed waters of Deep Eddy pool in Austin. 
Price $16


Between Savvy and Deep Eddy, the still is cranking out around 35,000 to 40,000 cases this year. Right now the two brands are available only in Texas, but that could change in the future. You can find both at your favorite bars, restaurants and shops throughout the state.

My friends who live outside of Texas, keep your eyes peeled for these vodkas to creep over the border. Friends in Texas, you know what I’m talkin about. Whether you are ready to dress up or dress down, you’re covered. Go get ya some.

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Booze and bawdiness. Intoxication and innuendo. Sauce and sex. The two are inextricably linked. It’s not that you can’t have one without the other, but let’s face it alcohol and action are hot bedfellows.

Not only is drink used as a social lubricant, but we also give drinks provocative names like Sex on the Beach, the Screaming Orgasm and the Buttery Nipple. These drinks might sound clever when you first sneak into a bar when you are 19, but they are a bit hard to order with a straight face once you pass the age of 25.

There is one drink that has managed to subtly invoke notions of nooky without compromising its sophistication: the Dirty Martini. Martinis are the epitome of an erudite drink, but give it the name “dirty” and it opens the door to intimation. So, what is it?

A classic martini has two main ingredients: chilled vodka or gin, and dry vermouth. The International Bartenders Association specifies that a martini has 2 ounces of gin, half an ounce of dry vermouth. I’m not going to get into the whole gin vs. vodka debate because they both have their own merits. Because I live in Texas I often choose Tito’s Handmade Vodka or Dripping Springs Vodka. Here are some tips on making a damned fine martini.

  • Start off by misting the outside of the glasses with water, and put them in the freezer until frosty
  • Pour gin or vodka into a cocktail shaker with cracked ice
  • Shake the hell out of the liquor until it feels like your hands are going to freeze to the shaker like Ralphie’s friend Flick’s tongue froze to the pole in a Christmas Story
  • Rinse the inside of the glass with the vermouth by swirling it around a few times. Then toss the majority of it down the drain
  • Pour the shaken vodka or gin into the chilled and vermouth bathed glass through the shaker strainer to remove any chunks of ice, but allow it to get a fine sheen of frozen crystalline glamour  

So what makes it dirty? Pop in 2 large, firm olives and a measure of olive brine. How dirty do you want it? Some recipes call for a tablespoon, but you can get downright filthy if you like. Now it’s sophisticated and sexy.

The conversion to dirty happens right from the start. Drinking from a martini glass is putting your lips on the hem of an inverted A-line skirt. Next the salty brine mixes with the alkaline alcohol like the sweat on a lover’s lip. Fleshy olives stand their ground for a moment, and then yield to the bite. I don’t know who bit whose lip, but I taste a little blood. And I like it. A good dirty martini is as cloudy as you are when you are finished, relaxing in the warmth of its memory. Ready for a second round?  

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Seriously, what are you *not* drinking at Lollapalooza?

Guest post from the lovely JenCad of “Oh, and one more thing…” fame. Thanks Jen!

Last weekend I was sent on a mission to ask the question “What are you drinking?” of the festival goers at Lollapalooza. After three days of investigating the behaviors of the broad spectrum of personalities that take part in boozapalooza each year, I believe it is most appropriate to change that question to “What are you not drinking at Lollapalooza?”

To the untrained booze mixing brain, the choices may have seemed limited. Particularly in the VIP lounges, where we spent the bulk of our time (yep, spoiled VIP snobs, and proud of it), we were essentially bound by beer, wine or vodka drinks. Mixers included all the Sweet Leaf Tea flavors, Red Bull (regular and the awesomeness that is chemical laden sugar-free) and soda or tonic. Well, mix we did. When it’s all just there and so readily available, your are often tempted to try something different every time. It was really interesting to watch what everyone else was swirling/sloshing around in their plastic cups.

There were the done up ladies that pretty much stuck to wine whilst sitting in the shade and fanning themselves.

Macho men that bragged about how many tall boys they could suck down in an hour.

Dancing Queens that just wanted to take down as much vodka as they could, as fast as they could, so they could get on out in front of a stage for some booty shaking.

And, the well-rounded folks (such as me and my team), who were just trying to take it all in. And by take it all in, I mean come up with every concoction possible with the ingredients provided.

It is when we left the VIP haven, though, that things really got interesting. Depending on who was on stage, or which stage you were hanging by, people’s beverages differed as much as their outfits. The Perry Stage (affectionately referred to by me as the barfing stage), was the most entertaining. Not because of who was on stage (all DJs) but because the crowd consisted of all the teenagers who had just swallowed four bags of magic mushrooms and consumed whatever liquor they could sneak in from their parents’ stash. Makes for one crazy dance party.

Don’t even get me started on Wolfmother. Let’s just say that mullets and beer really do go hand in hand.

At the end of the day, just like the music, the outfits and the company, Lollapalooza drinking preferences, are just that…preferences. Here, anything goes. We even created a new drink, that we are now calling Arkansas Sangria, during a pre-party lunch. Red Wine mixed with lime flavored La Croix soda water. Yum.

What I do know, is by the time the end of day three rolls around, many people followed this little man’s lead. Three days of Lollapalooza is a long haul and, if you are smart, at the end of the road hydration becomes the leading motivator!

Ahhh. Water.