Issue link: https://digital.copcomm.com/i/471637
march 2015 / the tasting panel / 87 of Italian restaurant Biaggi's and is responsible for the craft cocktail list in the region. Though her use of Deep Eddy has been fairly recent in her program, she was quick to bring it into the fold once she discovered it. "I love that the grapefruit vodka is so true to flavor. It's so clean on the palate," says Strejc, who is planning to add the other flavors to her lineup. "It doesn't have the burn you often get with vodka. You taste the grapefruit before you taste the alcohol and that makes it really smooth." Hitting that 50-state benchmark is much in part due to the company's addition of CEO Eric Dopkins in 2013. Dopkins' s background with large spirits companies such as Diageo and Pernod Ricard, as well as his many years of experience with distributors such as Young's Market Company, made him a key addition to the Deep Eddy executive team. "The vision for us is to get the word out. We have a very unique brand and we want to spread the word as quickly as we can," says Dopkins, who saw a brand that had a solid identity that American consumers could embrace. And embrace they have: The Cranberry and Grapefruit flavors are the number-one selling vodkas in their respective flavor catego- ries, and the Sweet Tea vodka is quickly closing the gap in its category from number three to the top spot. "We've been blessed with terrific partners to help get the message out. RNDC and Southern Wine and Spirits have done an amazing job seeding the brand across the country," says Dopkins. "But honestly, once we put these spirits in their hands, it wasn't really a tough sell." Lemon in the Lineup Which brings us to Deeps Eddy's most recent addition to its stable of flavored vodkas: lemon. Fresh and tart, with the faintest hint of sweet- ness, the Lemon Vodka achieves the same vibrancy in flavor that the Ruby Red Grapefruit vodka does, but with a clear representation of true lemon flavor, rather than an all-encompassing "citrus" character. "Simplicity is where Deep Eddy really screams," says Evans Horn of San Francisco's Dobbs Ferry and the Pub at Ghiradelli Square. "The natural flavors set it apart. These vodkas create a different base with a truer essence when it comes to creating cocktails, but sometimes there's just no need to add anything to it at all. I like serving a simple shot of ice cold Ruby Red Grapefruit and people really like it just like that." While Deep Eddy has enjoyed the warm welcome from consumers around the country, don't expect to see a flourish of new flavors from them any time soon—especially ones like cotton candy or mocha cream. "We're always looking at the market for ways to stay on top of this real flavor category we've created," says Auler. "I think it's safe to say you'll see an additional product or two from us in the future, but we don't plan on having a wide variety. That limits us quite a bit on what we will produce. And that's a good thing." Dopkins sees the recent Lemon Vodka release as another notch in Deep Eddy's belt, solidifying what the brand is about. While the addition of another couple of flavors is possible, the focus on consistency is what will bring them to the next level. "Ultimately we want to the consumer to see our brand for what it is," says Dopkins. "It's real. It's quality. It's American. It's really that simple." Grapefruit Cosmo by Tricia Stejc, Biaggi's, Naperville, IL ◗ 1½ oz. Deep Eddy Ruby Red Grapefruit Vodka ◗ ½ oz. St-Germain ◗ 1 oz. cranberry juice ◗ ½ oz. lime juice ◗ Pour all contents into mixing glass. Shake and strain into Martini glass with a sugar rim. Tricia Stejc of Biaggi's in Naperville, IL shakes her Grapefruit Cosmo with Deep Eddy Ruby Red Grapefruit Vodka. PHOTO: REBECCA PEPLINSKI PHOTO: REBECCA PEPLINSKI PHOTO: HARDY WILSON Bog Flower Collins by Evans Horn, Dobbs Ferry, San Francisco, CA ◗ 1½ oz. Deep Eddy Cranberry Vodka ◗ ½ oz. Chase Elderflower Liqueur ◗ ½ oz. fresh lemon juice ◗ Build in a Collins glass and top with soda water.