Real World Business School

Alcohol Wiz: Heights hard cider company started by underage entrepreneur goesnational

The newly expanded lineup, including Pomegranate
Photo courtesy of Leprechaun Cider Co.
Jake Schiffer
Leprechaun's Dry Cider bomber
Photo courtesy of Leprechaun Cider Co.
Golden Cider is a slightly sweeter option.
Photo courtesy of Leprechaun Cider Co.

While some undergrads might require their parent’s signature when purchasing a new car or leasing an apartment, Leprechaun Cider Company founder Jake Schiffer needed mom and dad to sign for a start-up company.

Leprechaun is Texas’ first hard cider company and was founded by a then-underage, aspiring entrepreneur who has since became an of-age business pro.

The Houston born-and-raised founder admits that it’s been challenging and exciting diving headfirst into entrepreneurship rather than pursuing a formal business education.

“This is my business school . . . I can’t learn business in a book. I have to get out there and do it,” Schiffer says.

“All we do to add sweetness is add back crushed fresh apple juice. We don't add back sugar."

Cider has yet to see the craft beer industry’s ubiquity, which is good news for Schiffer, who entered the market and signed a distribution deal with Duff just in time to catch the hard cider wave that’s about to hit the national market. The Texas-made tipple is currently in four states and is in talks with 10 other states as well as Canada.

It’s not just good timing that has lead to the company’s rapid expansion. Unlike the concentrate-rich, mass-produced Woodchuck Ciders of the world, Leprechaun refuses to take cost-saving shortcuts, opting instead to use fresh apples hand-picked at their peak, and limiting themselves to only two varieties of apples.

“[The competition] uses very cheap apple concentrate, dozens of varieties of apples, shaken off the tree or crushed — it’s not cared about,” Schiffer says. “They heat it up to the point where it breaks down all of the bacteria. They ferment it . . . they add water, which dilutes it.

"And because it doesn’t taste like apple anymore, they add back bags of sugar.”

In contrast, Schiffer says Leprechaun takes an artisanal approach to retain the unprocessed flavors of their apples, resulting in a product that is natural and gluten-free, completely devoid of preservatives and concentrate.

“All we do to add sweetness is add back crushed fresh apple juice,” Schiffer says. "We don't add back sugar."

While the cider’s tap handles are side-by-side with beer and often served in pint glasses, the seven-percent alcohol by volume cider is more closely related to a lighter wine than beer. Schiffer says that after extensive travel through Europe, where he sampled a variety of ciders, from drier British versions to the sweeter, more carbonated ciders of Spain, he could taste the difference with the big American brands.

He wants to present a purer cider that is true to its history.

“We crush the champagne yeast, which gives it a more light-bodied wine or prosecco-like flavor and mouth feel. Not as beer-like or as syrupy [as comparable products],” Schiffer says.

This makes it flexible in terms of cooking and mixing. Schiffer also says he’s a fan of shandies made with Leprechaun and local beer.

“This is my business school . . . I can’t learn business in a book. I have to get out there and do it,” Schiffer says.

Even in the midst of expansion, the company is making big moves to continue honoring its home state. While the cider’s apples are currently grown in Oregon, Schiffer plans to establish an apple orchard in West Texas very soon. The central business office and company has also found itself a new home in the Houston Heights.

For the time being, Lepechaun won’t be doing tours, choosing instead to focus on a cautious national expansion and maintaining its high quality standards in the expanding line.

Pomegranate, which began as a seasonal variety, will soon proliferate the market as a year-round option for those seeking a fruitier, dessert-like pint. It will join Dry and Golden, making for a well-balanced lineup.

Even well before the company was signed over to him on this 21st birthday, Schiffer worked hard to provide a cider that makes him and his state proud.

“We’ve worked our butts off to get where we’re at,” Schiffer says. “We’ve done everything we can to grow, so I feel like we’re right on schedule.”

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Oh, Donna

New Houston cocktail bar serves up a house party fueled by music and martinis

Courtesy of Donna's

People are flocking to Donna's.

It hasn’t taken long for Houston cocktail fans to discover Donna’s. Ever since it opened Thanksgiving weekend, the new cocktail bar in the Heights has been packed with people eager to check out the new project from Anvil owner Bobby Heugel and veteran Houston bartender Jacki Schromm.

Named for Schromm’s grandmother, both partners use the word “house party” to describe the kind of atmosphere they want to create at Donna’s. That party can be very energetic on busy weekend nights and a little quieter and more intimate during the week — allowing patrons to choose what kind of experience they want to have.

Heugel and Schromm worked with collaborators on the design, music, and art for Donna’s. So far, people seem to be enjoying themselves.

“It’s really f---ing awesome,” Schromm tells CultureMap. “It has been really remarkable to have people in this building. To see the room full is a rewarding experience. The feedback we’ve received has just been really positive.”

To transform the former Ready Room into Donna’s, the partners collaborated with Brittany Vaughn of Garnish Design. Known for her work at establishments such as Tiny Champions, Maximo, and Milton’s, Vaughn helped divide the retro-styled cocktail bar into two distinct interior spaces. The main bar area is defined by high-top, organically-shaped tables that allow large groups to congregate or smaller groups to share without being on top of each other. The more intimate living room section features a large couch and a spacious booth.

“There’s a lot of smart utility in the space,” Heugel explains. “We kept talking about how it’s a small space. We want to find a seat for everybody as much as possible.”

To honor the space’s history of hosting live music, the partners worked with Chicago-based firm Uncanned on a powerful vintage stereo that includes both a reel-to-reel tape deck and a turntable. Known locally for their work at restaurants such as Nancy’s Hustle and Nobie’s, the Uncanned team gave Donna’s the ability to kick out the jams with ultra-clear sound while not being so loud that people can’t talk to each other. It also opens up the possibility of people playing their favorite albums on select nights.

“Jacki and I both had the bold opinion when we started talking about Donna’s that cocktail bars were boring. We wanted to add more layers to the onion,” Heugel says. “Having music be here as an additional component to the bar makes the room feel really good. That’s important to us, and we’ll have some programming related to that.”

Keli Hogsett of Austin’s CoCollect helped Schromm and Heugel select the room’s distinctive art on its walls. Heugel describes the works as museum-quality, contemporary pieces from regional artists that are a cut above what’s usually seen in bars. Hogsett will also source the art for the new restaurant Heugel and chef Justin Yu are opening next year in the former Vibrant space.

Schromm, who partnered with Heugel after working at Anvil and Reserve 101, created the opening cocktail menu herself. One highlight is the Jacki’s Martini, a nod to the “Bobby’s Martini” served at Refuge and the “Terry’s Martini” served at Squable. It’s a 50-50 mix of gin with Cocchi Americano and Dolin Blanc vermouth. She describes it as more “sessionable” than a traditional martini.

“I think this cocktail menu has a lot of personality,” she says. “Some of my flair, whether it’s a spirit I chose or a flavor I like.”

Although parking on the property is limited, Heugel notes that street parking on White Oak is relatively plentiful. A nearby pay lot is available, or people can skip the issue altogether by using their favorite rideshare service.

Of course, the adjacent restaurant space won’t stay empty for long. As CultureMap has previously reported, Austin-based pizzeria Home Slice has claimed the building for its second Houston location that will open in fall 2026.

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Donna's, 2626 White Oak Drive. Open daily from 2 pm-2 am

Courtesy of Donna's

People are flocking to Donna's.

openings nightlife cocktails the-heights