Licensing World - Issue 4 2023 by Ashville Media Group

Issue 4 2023

MEET THE WINNERS OF THE 2023 BAR OF THE YEAR AWARDS

AWARDS Glory REBELSON BENNY MCCABE on what sets Cork Heritage Pubs apart

Craft Beer PIONEER

FRANCISCAN WELL celebrates 25th birthday

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CONTENTS

Contents Issue 4 2023 4

NEWS The latest updates from the on trade

PUBS A good pub is all about the customer and the pub itself says Cork’s biggest pub owner, Benny McCabe

SET FOR GROWTH Plans are in place to sustain and grow a vibrant home market for gin

CRAFT BEER As Franciscan Well marks its 25th birthday, Laura Lee talks about the impact the brewery has had on Ireland’s craft beer movement

XIN GIN Made at Ahascragh Distillery, Xin Gin features a blend of carefully balanced European and Oriental botanicals

TANQUERAY

BACK BAR Oisín Davis’ first book puts the spotlight on Irish drinks and spirits

Spanning a legacy of nearly two centuries, Tanqueray is the bartender´s choice for the perfect G&T

WINNING STREAK 2023 has been a good year for Andy Ferreira and the teams at Cask and Paladar

BAR OF THE YEAR AWARDS 2023 Meet the winners at this year’s event

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EDITOR'S LETTER

At the 2023 Bar of the Year Awards, Paladar walked away with the top award of the night. Along with the Bar of the Year award, Andy Ferreira and the team also took home awards for Best Newcomer, Silver for Cocktail Bar of the Year and Bronze for Best Designed Bar/Inside Space. Cask was also recognised on the night, winning Bronze for Innovative Bar of the Year. It’s been a good year for Andy and the two Cork businesses; earlier this year, Paladar was also included in the top 10 ‘Best New Cocktail Bar for Europe’ list at the 2023 Spirited Awards. He attributes the success of Cask and Paladar to developing and maintaining strong identities for both bars. Complacency isn’t an option, he says. “I’m really conscious of not giving ourselves too big of a pat on the shoulder; you're only as good as your last review.” For more on Paladar, turn to page 27. Also in this issue, you’ll find coverage of this year’s Bar of the Year Awards along with a look at Franciscan Well as the brewery celebrates its 25th anniversary. Franciscan Well is, says Laura Lee at Molson Coors, widely credited with being one of the leading pioneers within the craft beer movement in Ireland. Over the last 25 years, it has helped create an Irish-specific craft beer category that didn’t previously exist. The brewery might have come a long way but, says Laura, it’s still only at the beginning of its journey. For more, turn to page 15. On page 11, we profile Cork Heritage Pubs and find out what sets it apart from other groups and on page 44, we take a look at ‘Irish Kitchen Cocktails’, a new book by Oisín Davis that puts the spotlight on Irish drinks and spirits.

Editor: Denise Maguire Creative Director: Jane Matthews Art Director: Lenny Rooney Designer: Neasa Daly Production: Claire Kiernan Stock Photography: iStock.com Sales Director: Trish Murphy Managing Director: Gerry Tynan Chairman: Diarmaid Lennon Published by: Ashville Media, Unit 55, Park West Road, Park West Dublin 12 Tel: (01) 432 2200 ISSN: 1393-0826 All rights reserved. Every care has been taken to ensure that the information contained in this magazine is accurate. The publishers cannot, however, accept responsibility for errors or omissions. Reproduction by any means in whole or in part without the permission of the publisher is prohibited. © Ashville Media Group 2023. All discounts, promotions and competitions contained in this magazine are run independently of Licensing World. The promoter/advertiser is responsible for honouring the prize. ISSN 1393-0826

We hope you enjoy this issue and if you’ve any thoughts or opinions, please drop us a line.

Denise Maguire Editor

VISIT US ONLINE www.licensingworld.ie

The Licensing World editorial team email: editor@licensingworld.com

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NEWS

The main news and events this spring...

ABG to invest in whiskey distillery Amber Beverage Group (ABG) is set to become a major global producer of Irish whiskey by investing up to €35 million in the construction of one of the largest distilleries in the category. Walsh Whiskey Distillery at Dunleckney will become the brand home for ABG’s two super-premium whiskeys – Writers’ Tears and The Irishman, which are exported to over 50 countries worldwide. ABG says the distillery will be capable of reaching a production capacity of 4 million LPAs annually. Subject to planning approval, the new Walsh Whiskey Distillery will be located on an historic 18th century site by the banks of the River Barrow in Co Carlow. It’s hoped construction will commence in 2024.

Dine al fresco at The Purty Dun Laoghaire bar and gastropub, The Purty Kitchen, has opened a new, year round al fresco dining area. ‘The Courtyard’ will allow customers to enjoy all the benefits of eating outdoors, while remaining protected from the Irish weather. “Dining outdoors has always been a memorable experience for me and being able to provide a beautiful al fresco setting for our customers – both existing and new – fills us with joy. The Courtyard menu has been created by our talented Chef and team and we look forward to welcoming the local community and visitors from afar in to experience The Courtyard,” said The Purty Kitchen’s CoOwner, Mark Heather.

Mark Heather and James Burgess, The Purty Kitchen

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NEWS

Publicans ‘in the dark’ about business supports The Vintners’ Federation of Ireland (VFI) has called on the government to clarify what supports are available for its members following the publication of Budget 2024. While the Minister for Public Expenditure and Reform, Paschal Donohoe, announced a €250 million package for business, there were no details about who can apply or what the supports will entail. The VFI says its members will be disappointed about the lack of detail, but that any support must be viewed in the context of the recent 4.5% VAT increase for the hospitality sector and the refusal of government to lower the excise rate, which is

the second highest in Europe. VFI Chief Executive, Pat Crotty, said: “It’s extraordinary that details of a €250 million package for businesses are unavailable on Budget day, with the result that our members remain completely in the dark. The Minister said in his Budget statement that local businesses are the ‘backbone’ of the economy, but he needs to follow through with meaningful supports for our sector. “Any intervention that sees small businesses make a saving is positive, but the sheer amount of rising costs faced by our members is a huge concern. Energy costs are still more than

double where they were two years ago, food and drink inputs have seen serious inflation, insurance premiums continue to grow while the national minimum wage increase will see labour costs rise by over 10% in the coming months. The combination of these cost factors create serious viability concerns for members.” Crotty added the Federation is disappointed that the government has refused to lower Europe’s second highest excise rate. “It’s a ridiculous situation, particularly in the context of the tourist trade where we are competing with countries that can sell products at a fraction our members have to charge.”

Hennessy partners with NBA Hennessy has launched an exclusive NBA limited edition bottle of Very Special (V.S.) to celebrate the upcoming 2023/2024 NBA season. According to Hennessy, ‘Game Never Stops’ encapsulates Hennessy's vision of basketball as a thriving global sensation, signifying a mission to share the vibrant culture worldwide, both on and off the court. The NBA Season 3 V.S bottle is, says Hennessy, a collector’s dream, featuring a design that reflects the synergy between Hennessy and the NBA. In honour of the collaboration, Hennessy has created bespoke cocktails, including ‘The Slam Dunk Cocktail’.

THE SLAM DUNK COCKTAIL

Boann teams up with Merrion Hotel Boann Distillery has entered an exclusive whiskey partnership with Dublin’s Merrion Hotel to create The Whistler X Merrion Hotel, a 10-year-old single malt. The whiskey will only be available at The Merrion. According to Boann Head Distiller Alexander Witt, the Merrion’s Whistler has notes of honey, with stewed fruit, poached pear and blackcurrant. Vanilla, toffee and spice come next, along with notes of pastry and white chocolate. On the palate, it has a rich and silky texture. Stewed apples and poached pear are joined by tropical fruit and a malty sweetness with soft spice and fruit lingers on the finish. Next up from Boann are two unreleased Whistler Whiskeys – a Whistler 14-year-old white port single cask and a Whistler 21-year-old Madeira finish.

Ingredients • 45ml Hennessy V.S. • 60ml mango juice • 60ml Club Soda • 15ml lemon juice or squeeze of one lemon wedge • 1 lemon wheel Method • Pour Hennessy V.S, mango juice, Club Soda, lemon juice into rocks glass with ice. • Stir to combine. • Garnish with a lemon wheel.

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NEWS

Cocktail Hour THE TEMPEST PALOMA Made by Black's Brewery & Distillery, Black Beak Juniper Tempest Irish Gin gives the Tempest Paloma cocktail a unique twist "We always love it when bartenders take our products and give them their own twists. They often pick up on the more subtle notes and tastes that are left in the liquids after distillation. Another common practice will see bartenders taking a classic cocktail and giving it their own mark. "This is exactly what happened after we released our award-winning Black Beak Juniper Tempest Irish Gin. To begin with, bartenders were quick to pick up on the grapefruit peel botanical and dial it up. The Paloma is a classic tequila cocktail that

ordinarily uses grapefruit soda and so it was a natural progression to mix up a gin version of it. It's an invigorating long drink that calls for the freshest ingredients and amplifies all the carefully selected botanicals that go into our gin." Ingredients 45ml Black Beak Juniper Tempest Irish Gin 30ml fresh pink grapefruit juice 10ml fresh lime juice 15ml sugar syrup (2:1) 60ml sparkling water

Method Chill a long glass with ice. Add the first four ingredients into an iced shaker, seal it and shake it for 10 seconds. Strain into the glass and garnish with a pink grapefruit slice. www.blacksbrewery.com

Madrí brings soul of Madrid to Dublin Madrí Excepcional brought ‘El Alma de Madrid’ or the soul of Madrid to Tucker Reilly’s on Camden Street, Dublin, in November. The all-day event celebrated Spanish culture with a Dublin twist and was part of the brand’s ongoing city tour of Ireland and the UK which featured a Madrí Excepcional-inspired menu, a live mural painting from graffiti artist Bonzai and an exciting line up of musicians.

Van Damme launches Irish Whiskey brand Jean-Claude Van Damme launched his co-owned Irish whiskey brand, Old Oak, in Belfast recently. Old Oak is a signature three-year-old blended whiskey, finished from a mixture of bourbon and new oak barrels and a five-year-old blended whiskey finished in a rum reserve barrel. “I was looking for my own brand of whiskey – possibly an American bourbon – and then one of my close friends and business associates asked, ‘Why an American whiskey, when you can go back to the roots of whiskey and find an Irish whiskey?' He then introduced me to the Old Oak whiskey label, which had yet to be launched and had been put together by some whiskey aficionados in Ireland,” said Van Damme. “Jean-Claude embodies the very essence of our brand, with his unwavering strength, exceptional character and unparalleled precision. His relentless pursuit of perfection and attention to detail make him the quintessential representation of our brand,” said Old Oak Co-Founder Kevin Carson and CoDirector and Co-Shareholder, Ian Rowlands.

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NEWS

Insurance premiums for Dublin pubs on the up The average insurance premiums for Dublin pubs rose to €29,811.62 in their most recent renewals, an increase of €1,714.53 for the previous year, according to the Licensed Vintners Association (LVA). Of the 92 pubs who provided detailed insurance details for the LVA survey, more than seven out of 10 (72%) had experienced an increase in their most recent renewal. Half of all the respondents (50%) in the survey had renewed their insurance since the beginning of July 2023, while almost nine out of 10 (88%) had not had an insurance claim in the previous 12 months. The cost of insurance premiums for late night venues also stood out, with the average premium for late night bars and nightclubs coming to €92,117.10. City centre venues (which represented approximately one third of the total respondents) also had considerably more expensive premiums than their suburban counterparts. For those in the city the average premium came to €41,572.97, while the suburban premiums came to €24,970.23 – a difference of €16,602.74. The survey also showed the difficulty pubs have in securing multiple quotes from insurance providers, with 45% of publicans saying they were unable to source more than one quote. Reacting to the survey, Donall O’Keeffe, Chief Executive of the LVA, said: “As the data in this survey highlights, pubs continue to face substantial and growing insurance premiums. The average cost of insurance for pubs in Dublin comes to almost €30,000 per year, which represents an increase of more than €1,700 on average over premiums for the previous year. For those who offer late night hospitality, the costs are eye-watering. The average coming in at over €92,000, while several premises had premium costs that reached six figures. We are conscious that the government has implemented several important initiatives on insurance reform, particularly the judicial guidelines on awards and the recent changes to duty of care legislation – which are aimed at reducing the cost of insurance for businesses. Unfortunately though, the numbers in this survey show the benefits are yet to be seen.” O’Keeffe added that there are no signs of premiums starting to come down, despite the policy changes. “The trend is still significantly in the opposition direction and given the sums involved, these are major additional costs. Sums of this magnitude are very damaging to competitiveness, are adding to the inflationary pressures facing pubs and are ultimately making hospitality more expensive for consumers. The lack of competition between insurers also remains a serious problem. There is no additional insurance capacity for the licensed trade.”

Edward Dillon to expand into NI Edward Dillon has announced plans to take over the distribution of the Moët Hennessy portfolio in Northern Ireland from Dillon Bass from January 1st 2024. “At Edward Dillon, we’ve been lucky to represent Moët Hennessy’s exceptional brands in the Republic of Ireland. Our talented and dedicated team has built market share by creating award-winning activations, innovative launches and much more for both established brands and those new to the portfolio. We would like to thank and congratulate Dillon Bass for their time and commitment representing Moët Hennessy in Northern Ireland and we wish Greg Elliott and his team the best of luck and every success for the future,” said Andy O’Hara, CEO at Edward Dillon.

A refresh for Midleton Distillery Experience

Pictured are Alexandre Ricard, CEO and Chairman, Pernod Ricard; Nodjame Fouad, CEO and Chairman, Irish Distillers; and Tánaiste Micheál Martin

Irish Distillers has opened its redeveloped Irish whiskey experience in Midleton, Co Cork. In advance of the 200-year anniversary of Midleton Distillery in 2025, the visitor centre has been transformed into a new world-class, multi-sensory Irish whiskey experience with the potential to welcome more than 200,000 visitors annually. The upgrade features new and immersive whiskey tours, tastings and experiences incorporating all seven Irish Distillers’ whiskey brands as well as an immersive auditorium, modern retail facilities, whiskey tasting and cocktail making rooms, a newly built café and new workspaces.

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NEWS

New sustainability toolkit from Guinness

Appointment Andrew Dickey has taken on the role of Brand Education and Advocacy Team Manager at Irish Distillers, with responsibility for the promotion of the group’s prestige portfolio to wholesale, on trade, off trade, whiskey societies and whiskey enthusiasts. He will also play a pivotal role developing both Irish Distillers’ Irish whiskey and broader spirits education and advocacy programme for the on-trade and retail channels. Andrew joined Irish Distillers as brand specialist in 2018, having previously spent over 10 years working in the bar trade. He also established Irish Distillers' bartender training facility, Scully’s, in Dublin in 2019, widely regarded as one of the best in the country.

John Byrne, The Beach House, Greystones Guinness has launched a new sustainable pub toolkit, designed to help Irish publicans turn information into action. In partnership with SustainabilityWorks, the toolkit features a guide for how pubs can integrate sustainability into their business operations across 10 key pathways including energy, waste and water, community, employee wellbeing and inclusion. John Byrne, Co-Owner of the Beach House in Greystones, Co Wicklow, said: “Our sector has been through huge challenges and it’s been proven time and again that greater collaboration across the hospitality industry can benefit everyone. This toolkit is a simple and effective resource to help the Irish hospitality sector make smart choices and implement sustainable ideas on our journey towards becoming more environmentally friendly.” Publicans can visit Diageo One to register and receive monthly updates from The Sustainable Pub toolkit (ensure your Diageo One location is set to IE so you can find the toolkit on the main menu).

The Green Hour The Little Pig Speakeasy is holding a one-of-akind project called ‘The Green Hour: An Absinthe & Blues Experience’. The venue says the event isn’t just about the drink – it’s a journey into a world of intrigue. “Immerse yourself in the ambience with live performances from some of the best blues this city has to offer, elegant decor and a touch of the Irish spirit. Whether you’re a seasoned absinthe enthusiast or a curious newcomer, this evening promises to be a sensory adventure like no other,” said the venue. The next event will be held on the 18th of November and tickets can be purchased via www.thelittlepig.ie

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PARTNER PROFILE

Make Your

Mark

Kick back and enjoy a Maker’s Mark Maple Old Fashioned this Christmas

aker’s Mark is a leading premium Bourbon, smooth and sweet with hints of vanilla, toffee and oak! It’s perfect for sipping straight, on the rocks or in your favourite bourbon based cocktail. Created by Bill Samuels Sr, it took six years of trial and error to perfect the recipe – a corn, barley and wheat combination – that makes this whisky so special. The result is a lighter tasting, premium bourbon whisky with caramel and vanilla notes that’s perfect for mixing and delicious over ice. Maker’s Mark is matured in seasoned American oak barrels that are charred on the inside before being matured for three Kentucky summers. Every barrel of Maker’s Mark is still hand-rotated throughout this process and each bottle is hand dipped in wax to create the distinctive Maker’s Mark seal. Produced in the same distillery since 1953, a lot’s changed at Maker’s Mark over the years except for one thing – how its whisky is made.

THIS WINTER Looking for some festive inspiration for your winter cocktail menu? Try the Maker’s Mark Maple Old Fashioned – a festive twist on a timeless classic. INGREDIENTS » 2 parts Maker's Mark Bourbon »¼ part Maple Syrup »2 dashes Angostura Aromatic Bitters »2 dashes Orange Bitters

METHOD » Stir all ingredients with ice » Strain over large ice cube in a rocks glass » Garnish with a seared cinnamon stick (simply light a cinnamon stick on fire for up to 10 seconds to sear the end, blow out flame and place in glass with seared end up.)

From our home at Star Hill Farm, Loretto, Kentucky, to yours – Wishing you a Happy

festive season - From all the team at Maker’s Mark.

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PUBS

"I think that people wanted to entrust their public houses into a safe set of hands"

REBEL

SON

FORGET THE OWNER. A GOOD PUB IS ALL ABOUT THE CUSTOMER AND THE PUB ITSELF, SAYS BENNY MCCABE AT CORK HERITAGE PUBS

WHEN WAS CORK HERITAGE PUBS SET UP? We set up in 2008. Initially it was an approach to other publicans to market city pubs but they didn’t want to go with it, so we struck off by ourselves. By Easter 2024, we will have 18 pubs. HOW HAVE YOU DEVELOPED THE BUSINESS? The business was accidental; it was never something that we planned and it has evolved over time. In 2009 during the recession, people were retiring and they wanted to lease or sell their pub so that’s when everything took off. I think that people wanted to entrust their public houses into a safe set of hands and we were lucky enough to be in that zone at the time. It was never a solid business plan, it was simply just one of those things in life.

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PUBS

WHAT KIND OF PUB DO YOU LOVE? IS IT THE OLDER ESTABLISHED PUB OR A MORE MODERN BAR? I like the perennial public house that's populated by an ever changing multi-generational custom – grandfathers, fathers, sons, daughters, dogs, whatever. Do you know what I mean? It's like, you take the Palace Bar in Dublin or Grogan's. As far as I'm concerned, it’s the pub that attracts the people, the people make the pub and it self-replicates over the years. It's a bit like our pubs here in Cork; they're often copied but never equalled because it's not about the owner, it's about the pub itself. WHAT SETS CORK HERITAGE PUBS APART? We don’t mess with the recipe, we don't overcook it and we keep to the basics. If it's an old pub, preserve it, don't over embellish and leave things as they are. WHAT ARE THE MAIN CHALLENGES AFFECTING BUSINESS? Inflationary pressures and energy costs. The minimum wage going up is adding even more pressure. Not that we have anybody on minimum wage, but that's going to end up costing more next year and will put an additional 20c on the pint. It’s a great time to be a teenager with a part-time job in Ireland, but it won’t be as helpful to others. Perhaps a more targeted approach on future increases would be a better idea.

"The pub attracts the people, the people make the pub and it self-replicates over the years"

DID COVID CHANGE YOUR BUSINESS MODEL? No, Covid gave public houses a 100 year lease of life. People were tending to drift away from pubs prior to Covid and because of the way it was handled by the media and the glee in which they talked about the demise of the public house, it actually had the opposite effect. Now, I think we're good for another hundred years.

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PUBS

HOW DID PEDESTRIANISATION IN CORK AFFECT BUSINESS? I was against it at the start and I would have been anti-pedestrianisation in general. But to be honest, it's given the city of Cork a new lease of life. It's also benefitting retail which ultimately will be good for hospitality in general. However, I think we've probably reached our limit with pedestrianisation now as it's concentrating traffic in the wrong areas. HOW’S BUSINESS AT THE RISING SONS BREWERY? Can't get any busier. We struggle to keep up with supply, so it's a happy complaint. We're not a microbrewery; we're a local brewery making local beer. We do not use the word craft or micro or whatever. What we're doing is re-establishing the historic tradition of brewing in the city centre of Cork. No more, no less. ARE THERE PLANS TO PURCHASE MORE PUBS? Not at the moment. IS CORK IRELAND’S REAL CAPITAL? IF SO, WHY? It’s a state of mind. It's like Texas. It's an individual city. Do you know what I mean? It's different to other cities; it has lots of heritage linked to trade, the Vikings, the British Empire and its location is everything. Cork is just a unique place. It doesn't have to be the real capital, but it's certainly my capital.

"Cork is just a unique place. It doesn't have to be the real capital, but it's certainly my capital"

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PARTNER PROFILE

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CRAFT BEER

AS FRANCISCAN WELL MARKS ITS 25TH BIRTHDAY, LAURA LEE, STRATEGY AND CHANGE DIRECTOR AT MOLSON COORS, TALKS ABOUT THE IMPACT THE BREWERY HAS HAD ON IRELAND’S CRAFT BEER MOVEMENT

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CRAFT BEER

WHAT DO YOU ATTRIBUTE THE LONGEVITY OF FRANCISCAN WELL TO? It’s really a blend of history, innovation and passion for what we do. Our brewery has roots dating back to the 17th century when it was nestled near a Franciscan monastery and water well in Cork. This historical connection provides the backdrop to our vision for the brand and our resonance with customers. In 1998 the brewery was revived, blending centuries-old brewing techniques with the best of modernisation. This fusion of tradition and innovation led to the creation of renowned beers like Chieftain IPA and Rebel Red. Without doubt, that ability to balance heritage with contemporary creativity has been a key factor in Franciscan Well's long-standing success. A high point over the past 25 years was the acquisition by Molson Coors. It represented a major endorsement for the brand and the wider growth potential of the Irish craft beer industry. It allowed us to significantly grow our brewing capacity at our brewery in Cork and critically, to evolve our Franciscan Well portfolio from its local beginnings into a brand enjoyed by craft beer lovers worldwide.

"Our brewery has roots dating back to the 17th century when it was nestled near a Franciscan monastery and water well in Cork"

THE CRAFT BEER INDUSTRY WAS VERY DIFFERENT 25 YEARS AGO. WHAT CHANGES HAVE YOU SEEN OVER THE YEARS? There are two standout changes in the craft beer industry in the last 25 years. The first is the expansion of the craft beer market in Ireland that, from a small base, has since seen consistent yearon-year growth. Today, the market is valued at €75 million annually (CGA, July 2023). This expansion has provided a broader customer base and more opportunities for Franciscan Well to thrive. Evolving consumer trends is the second significant change that we’ve seen over time. Traditional Irish stouts and lagers have always been popular with Irish consumers, but the craft beer movement has introduced a diverse new range of options, including more innovative and experimental flavours, catering to the changing tastes and expectations of a more discerning consumer base.

Laura Lee, Strategy and Change Director, Molson Coors

HOW MUCH OF AN IMPACT HAS FRANCISCAN WELL HAD ON THE CRAFT BEER INDUSTRY OVER THE YEARS? Franciscan Well is widely credited as being one of the leading pioneers within the craft beer movement in Ireland. Over the last two and a half decades, it has helped create an Irish-specific craft beer category that didn’t previously exist. This is one of its greatest legacies. As Franciscan Well grew, so did the craft beer market in Ireland. In this way we helped shape the Irish craft beer scene and elevate it into something that people wanted to be a part of, whether this was as a brewer or consumer. WHAT WAS THE THINKING BEHIND THE NEW VISUAL IDENTITY IN 2022? It’s essential to keep our brand appealing to our drinkers so we opted to take the established and recognisable colours of our core range and introduce imagery that reflects the history and the modernness of Cork. If you look carefully at the designs you’ll see local landmarks, elements of local stories and legends! WITH SO MANY CRAFT BEER BREWERIES IN IRELAND TODAY, HOW DO YOU STAY COMPETITIVE? We see growth in new Irish craft beers as a positive. It demonstrates the momentum behind the category and also challenges us to continue to innovate and look for new ways to enhance our product. Ultimately, our continued success is down to a range of factors like our ability to balance tradition with innovation, provide a memorable experience for new and loyal drinkers and adapt to changing market dynamics and trends. Quality and consistency are really central to this. Crafting beer that's consistently excellent ensures consumer loyalty. Yes, we want to innovate and develop new flavours, but this innovation must be underpinned by a commitment to continued excellence. We’re also continuously looking for ways to create memorable experiences for our customers. We had a large brand activation at the Big Grill Festival in Herbert Park, Dublin in September which was a brilliant example of creating novel sharable experiences for our customers, alongside numerous other exciting and innovative food and drink brands. It was also a fascinating opportunity to

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learn more about how other brands that we admire and respect are looking to differentiate themselves in a highly competitive marketplace. HOW TOUGH IS THE CRAFT BEER MARKET? The Irish craft beer market is now five times bigger than in 2018, reaching €75 million annually in 2022. In short, the market has seen consistent year-onyear growth. However, people's tastes change, so you have to stay nimble and adapt to ever-evolving consumer behaviour. What worked yesterday might not work today, so a culture of continuous innovation must underpin everything we do. Our ambition is always to uphold our legacy at the top of the craft beer industry in Ireland and in the world of craft beer while, at the same time, exploring new horizons in the industry. People are changing how they drink. Increasingly, they are enjoying a beer as part of a wider activity or experience, whether that's whilst eating out, at a gig or at an experiential event. Recent research suggests 57% of consumers globally will attend a street food market or food and drink festival this year (CGA research 2023). Innovation will be key to responding to these changing consumer demands. WITH THE LOW OR NO ALCOHOL TREND SO POPULAR, HOW DO YOU CONTINUE TO GROW THE BRAND? It’s well documented that Irish people are drinking less alcohol than before – 30% less since peak consumption in 2001. They are also becoming more discerning about what they drink. For example, the world beer category has tripled in size in Ireland since 2019. Non-alcoholic beers have been a major

"Yes, we want to innovate and develop new flavours, but this innovation must be underpinned by a commitment to continued excellence"

growth category over the last number of years and sales have more than tripled between 2017 and 2021 (DrinkAware, 2023). This is a positive trend and the greater selection of non-alcoholic beers now available is another example of publicans responding to the evolving tastes of their customers. Molson Coors has already introduced a range of such options, such as Staropramen 0.0% and Rekorderlig 0.0% to the market. Our aim at Franciscan Well is to offer a diverse portfolio that caters to a broad spectrum of tastes. HOW IMPORTANT IS SUSTAINABILITY AT FRANCISCAN WELL? We collaborate with our parent company Molson Coors to set goals to guide our sustainability journey, including 2025 goals for reducing greenhouse gas emissions, improving water use efficiency, improving our packaging materials as well as goals for our workforce and workplace and supporting our communities and consumers. WHAT ARE THE AMBITIONS AT FRANCISCAN WELL? We recently celebrated our 25th birthday, which was a really proud milestone for everyone involved in our business. It also prompted an important conversation about what we want the next 25 years to look like. The brand and brewery have come a long way in the last 25 years but from our perspective, we’re still only at the beginning. There’s so much more we want to achieve as we look to the future. Thankfully, in our parent company, Molson Coors, we have a major global drinks company that shares our ambition and is committed to supporting us in growing our international footprint and enhancing our position as one of the leading innovators within our category.

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Proud Sponsor of Ireland's Afternoon Tea Hotel Award

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Set for GROWTH PLANS ARE IN PLACE TO SUSTAIN AND GROW A VIBRANT HOME MARKET FOR GIN

GOALS

TO promote worldleading standards for quality and authenticity

emand for gin hasn’t gone anywhere. According to the IWSR, the global gin category is set to grow by 24% over the next five years. At home, the Irish Gin Strategy 2022-2026 from Drinks Ireland|Spirits sets out a series of goals by gin producers and brand owners to grow sales, promote Irish gin worldwide and support the viability of Irish gin distilleries.

TO sustain a vibrant home market for gin

Today, there are at least 37 distilleries on the island of Ireland producing Irish gin, with more than 70 brands. “The Irish gin sector has grown extremely quickly in recent years, driven by innovative and ambitious producers and brand owners, dedicated to creating quality and authentic products. Our strategy will enable the industry to take advantage of the opportunities in the domestic and international market and face the various challenges

TO promote Irish gin worldwide, starting in target markets (UK, USA, Germany, Canada, Global Travel Retail)

TO support the viability of Irish gin distilleries

ahead,” said David Boyd-Armstrong, Chairman of the Drinks Ireland|Spirits’ Irish Gin working group and Joint Founder and Head Distiller of Rademon Estate Distillery, which creates Shortcross Gin. For more on the Irish Gin Strategy 2022-2026, go to https://www.ibec.ie/drinksireland/news-insights-andevents/insights/2022/02/17/irish-gin-strategy

FLORA ADORA E arlier this year, Hendrick’s revealed a new limited release from its Cabinet of Curiosities. Created using a wildflower bouquet, FLORA ADORA features a fresh, herbal character defined by juniper, coriander and sweet floral characteristics. Commenting on the gin, Eimear Genin, Marketing Manager said: “As with all of the Cabinet of Curiosities releases, the base is always Hendrick’s original Gin – made with the same 11 dried botanicals distilled in two utterly dissimilar stills and distinctly consummated with rose and cucumber. Any other additional botanicals are layered on top. In the case of FLORA ADORA, this is a floral bouquet that is particularly attractive to our flying friends.” How to serve FLORA ADORA: With tonic and three thin slices of cucumber, or try mixed long in a ‘Wildgarden Cup’ – a medley of mint, cucumber and raspberries lengthened with a lemon soda.

GIN

Wildgarden Cup COCKTAIL

Ingredients • 50ml Flora Adora • 25ml lemon juice • 25ml simple syrup • 150ml soda water • 4 raspberries • 6 mint leaves • 3 cucumber wheels • Handful of mint leaves & raspberries Method Combine all ingredients in a highball glass filled with ice. Lightly stir and top with soda water. Garnish with three cucumber slices and a handful of mint and raspberries.

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Available in

SMALL, MEDIUM MEDIUM,, and

LARGE

Issue 4 2023

MEET THE WINNERS OF THE 2023 BAR OF THE YEAR AWARDS

Issue 4 2023

AWARDS Glory REBELSON BENNY MCCABE on what sets Cork Heritage Pubs apart

Issue 4 2023

Craft Beer PIONEER

MEET THE WINNERS OF THE 2023 BAR OF THE YEAR AWARDS

AWARDS Glory

FRANCISCAN WELL celebrates 25th birthday

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REBELSON BENNY MCCABE on what sets Cork Heritage Pubs apart

MEET THE WINNERS OF THE 2023 BAR OF THE YEAR AWARDS

AWARDS Glory

Craft Beer PIONEER

REBELSON BENNY MCCABE on what sets Cork Heritage Pubs apart

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Craft Beer PIONEER

FRANCISCAN WELL celebrates 25th birthday

10/11/2023 11:12

Ashville Media’s online digital publications are now available to view our website

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GIN

asterfully crafted in the heart of Galway, XIN GIN FROM Xin Gin is an exceptional spirit from AHASCRAGH Ireland’s first eco-distillery, which is powered exclusively by renewable energy. Xin DISTILLERY Gin is an expression of what Ahascragh Distillery FEATURES Founders, Michelle and Gareth McAllister, love A BLEND OF most about the two places they have called home Asia and Ireland. The word ‘Xin’ (pronounced ‘shin’) CAREFULLY means ‘heart’ or ‘feelings’ in Mandarin and the BALANCED bottle design features Celtic and Asian influences. A juniper-led dry gin, Xin Gin pays homage to EUROPEAN tradition while embracing the spirit of innovation AND ORIENTAL and is already making waves. It was named ‘Best in Ireland’ at The Gin Guide Awards 2022 and 2023 BOTANICALS and took home gold in the Irish Quality Food and

Senses

Drink Awards 2023 among a number of other prestigious accolades. Whether savoured neat, mixed in a contemporary cocktail or enjoyed in a classic G&T, Xin Gin lends itself beautifully to every mix and occasion.

Awaken your Perfectly BALANCED

ahascraghdistillery.com/xin-gin/

"Inside every bottle of Roku Gin, consumers can ﬁnd six very special botanicals that are sourced in Japan"

n Japanese, Roku translates as the number six. Inside every bottle of Roku Gin, consumers can find six very special botanicals that are sourced in Japan – Sakura flower, Sakura leaf, Yuzu peel, Sencha tea (green tea), Gyokuro tea (refined green tea) and Sanshō pepper. Roku says each botanical has been harvested at the peak of its season to extract the best flavour and distilled to fully embody the blessings of nature. The harvest of the four seasons has been blended to create the drink’s balanced flavour. Suntory’s mastery of this process is the result of extensive experience gained over decades making gin. Suntory developed its own multiple distillation process as a result of the special features each botanical brings to Roku Gin’s perfectly balanced mix.

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GIN

The

BARTENDER'S

Spanning a legacy of nearly two centuries, TANQUERAY is one of the most iconic spirit brands and the bartender´s choice for the perfect G&T

Choice

his Christmas, Tanqueray’s craftmanship and premium credentials make it a go-to choice for consumers who are seeking to actively elevate an occasion and make a get together with friends a magnificent one to remember. With an extensive collection of award-winning premium spirits products, Tanqueray makes the most refreshing gin and tonics and the most delicious gin-based cocktails for celebrating this festive season. TANQUERAY LONDON DRY Created by Charles Tanqueray in 1830, Tanqueray London Dry Gin is made today according to the same classic, timeless recipe. It's distilled four times for absolute smoothness and to allow the flavours of the four classic gin botanicals to shine through - refreshing juniper, peppery coriander, aromatic angelica and sweet liquorice. It is best enjoyed with tonic water, plenty of ice and a wedge of lime, but can be used as a great base for a wide range of cocktails. Its refreshing taste makes it a signature aperitif drink or base for that post-dinner G&T. TANQUERAY 0.0% Capturing the growing trends in the alcohol-free category, Tanqueray 0.0% launched in Ireland earlier this year and announced Irish actress, Amy Huberman as brand ambassador. Tanqueray 0.0% brings an exciting new addition to the market, allowing consumers to discover the same quality taste as a definitive Tanqueray G&T, just without comprising and the alcohol. Ireland is the number one fastest growing alcohol-free market globally (KAM Media June 2022), with eight out of 10 Irish adults saying it would be helpful to have an alcohol-free alternative readily available for social occasions and 78% likely to try an alcohol-free alternative of a brand they know and love (Diageo Pulse Survey, October). The alcohol-free sector is expected to more than double in size over the next three years, growing faster than beer and cider combined. The alcohol-free gin has been crafted and perfectly balanced using the same distinct blend of four quality botanicals used in the making of Tanqueray London Dry Gin, resulting in a citrus style and juniper led profile, with a delicate botanical complexity behind it. Tanqueray’s four quality botanicals (piney juniper, peppery coriander, aromatic angelica and sweet liquorice) are individually immersed in water, heated and then distilled to give a complex, delicious flavour, yet zero-alcohol.

"Tanqueray makes the most refreshing gin and tonics and the most delicious gin-based cocktails for celebrating this festive season" TANQUERAY NO.TEN Furthering the legacy of the original London Dry recipe, Tanqueray No.TEN sets the standard as the first ultra-premium gin. Distilled in small batches with the four original botanicals of London Dry and the addition of fresh whole grapefruits, oranges, limes and chamomile flowers, Tanqueray No.TEN brings an explosion of fresh citrus with every sip. Tanqueray No.TEN has been granted several industry accolades and is the only gin and white spirit awarded a place in the Hall of Fame at the San Francisco Spirits Awards. The smooth and delicious taste of Tanqueray No.TEN makes it the unmistakable premium choice of the Tanqueray range, an absolute staple this festive season for those looking for an elevated serve and something extra special.

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PARTNER PROFILE

NEW IDENTITY FOR Bewley’s tea and coffee has unveiled a new look on the shelves, aimed at refreshing the brand to capture a younger demographic

Bewley’s

he new packaging was created by London agency Pearlfisher, who revolutionised the previously black and dark grey branding that was recessive and not synonymous with its craft by celebrating a rich tapestry of untold stories. The redesign takes cues from the brand’s legendary stories – from being the first company to bring tea into Ireland in the 1800s, to hosting a world of Irish talent, from James Joyce to U2 and WB Yeats at Grafton Street Café in Dublin, and being the first official coffee partner at Electric Picnic. The new look injects consistency and vibrancy into its portfolio, allowing the brand to remain ahead of the curve in the ever-changing landscape of the coffee industry. A modular grid system was created, with graphic shapes and textures weaving together to create a tapestry on each recyclable pack. While the master brand colour palette is proudly white and black, vibrant colours are used for Bewley’s Kenya coffee, for example, bringing to life the culture and geography of the region. Bewley’s has also become the first major Irish coffee brand to partner with Café Femenino, championing an initiative which has sparked a rise in women’s incomes and protection in previously male-dominated and impoverished communities. Appearing on the shelves of multiples this month, Café Femenino is a unique, ethical sourcing co-operative committed to ending the cycle of poverty affecting women coffee farmers across the world. It

provides direct compensation to women farmers, along with the opportunity and resources to enact positive change in their communities and on their own terms. Bewley’s has sourced its premium Café Femenino coffee from the women of the Cecanor co-operative in Northern Peru, who are the originators of the concept. Fifty cent from every bag of Bewley’s Café Femenino coffee will go directly to a foundation which provides grants to projects requested by the women coffee farmers to enhance their families’ lives and communities. “Bewley’s has repositioned its brand to help galvanise its role in contemporary culture and coffee leadership, to ensure relevance and appeal to a younger and more socially mobile consumer,” said Bewley’s Ireland Marketing Director Catherine Casserly. “We have reawakened a latent affection for Bewley’s with both current and new consumers by celebrating Bewley’s history in a modern and contemporary way. This is now brought to life in our new visual identity.” Bewley’s recently won the All-Ireland Marketing Entertainment Sponsorship award for its partnership with Live Nation in becoming the first official coffee partner at two of Ireland’s most celebrated festivals – Electric Picnic and Kaleidoscope. With an ambition to transform the coffee experience at festivals, Bewley’s has created award-winning bespoke activation Bewley’s Bodegas at the festivals, serving coffee and coffee inspired cocktails.

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NEW GORGEOUS

BAG

SAME GORGEOUS BEAN Introducing our 1KG foodservice packaging, now fully recyclable.

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C O RMTMNEERRC I A L PA PROFILE

Brin gSanta OUT YOUR

INNER

Designated Driver 2023 to reward responsible drivers with free soft drinks or water

s the Christmas season returns in full swing, Coca-Cola HBC, alongside its partner The Coca-Cola Company, is excited to help bring out your ‘inner Santa’ once again with the return of its annual Designated Driver initiative. The campaign seeks to reward the Designated Drivers who stay sober on nights out to ensure friends and family get home safely with two free soft drinks or water from the Coca-Cola range. As we gear up to welcome the return of festive celebrations, enjoying meals and nights out together, Coca-Cola wants to take the worry out of how customers will get home this Christmas. Designated drivers can avail of the two free soft drinks from the Coca-Cola range by simply making themselves known to bar staff at participating venues. Drinks from the range include Coca-Cola, Diet Coke, Coca-Cola Zero Sugar, Fanta, Sprite, Deep RiverRock

and Fruice. For Christmas 2023, Coca-Cola will ignite the world with Christmas Spirit and invite people to bring more joy and kindness to the world. In recent years, the true meaning of Christmas may have become lost to some, with people turning away from the holiday because of surface expectations and distractions. Sometimes, we all need a reminder of the real significance of Christmas and the magic it brings. Famously, Coca-Cola is the brand that helped create Santa and this year we plan to expand its meaning to remind everyone of the real magic of Christmas. Our Coca-Cola Santa will return to help people discover their inner Santa and remind us that kindness and generosity rules. Coca-Cola Christmas campaign will show consumers that whoever you are, if you have kindness inside you, then you have the spirit of Santa and a part to play in the real magic of Christmas!

FIND OUT MORE Designated Driver runs from 1st December 2023 to 1st January 2023. Participating venues will be features on www.coca-cola.ie/designated-driver.

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BAR OF THE YEAR AWARDS 2023

WINNING

STREAK

2023 HAS BEEN A GOOD YEAR FOR ANDY FERREIRA AND THE TEAMS AT CASK AND PALADAR

ndy Ferreira’s just off the back of a hectic weekend. The Guinness Cork Jazz Festival has just wrapped and despite heavy downpours and flooding, the event ended up attracting tens of thousands of music lovers to the city. Some reports estimate that the festival is worth over €45 million to the local economy. “Financially, the festival is like two weekends in one for hospitality businesses in Cork. It’s a godsend for the city and the county. Between Cask and Paladar, we were very busy.” At this year’s Bar of the Year Awards, Paladar took home the award for Best Newcomer, Silver for Cocktail Bar of the Year and Bronze for Best Designed Bar/Inside Space, along with the overall award for Bar of the Year. Cask also won Bronze for Innovative Bar of the Year. A few months back, Paladar was also nominated as one of the best new cocktail bars to open in Europe at the 2023 Spirited Awards. “Between the two bars, we’re obviously doing something right! Both Cask and Paladar have very strong identities; we know what we want the customer experience to be. We’re lucky in that we’ve got the right staff in place and we’ve worked hard to build a culture where everyone is working towards the same goal – to constantly evolve and

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BAR OF THE YEAR AWARDS 2023

Cask

never be complacent, even for a second. I’m really conscious of not giving ourselves too big of a pat on the shoulder; you're only as good as your last review.” At Paladar, cocktails are based around rum, cachaça, agave and pisco. The food menu is made up of small plates from the Caribbean Islands, Central and South America, while Latin American art and photography adorn the walls. The bar’s demographic is quite mixed, says Andy. “We probably attract a slightly older, more discerning drinker, just because of where we are in the city. In saying that, we’re very open to guests of all ages; I find it incredible that 18 year olds can’t be served in some bars and restaurants in Ireland. I know lots of young people around that age who know far more about food and drink than some older people I know. Everyone that comes into Paladar is treated the same way and gets the same elevated customer experience.” Recreating Latin American dishes with a unique Paladar twist is the aim, says Andy. With about half the staff originally from Latin America, presenting an authentic menu has been that bit easier. “We’ve definitely piggybacked on their knowledge, which

"Food shortages have an impact on what we can put on the menu, but they also force us to be grateful for. Our food and drinks menus change more creative" we're every couple of months, they’re very seasonal. Food

Cask

shortages of course have an impact on what we can put on our menu, but they also force us to be more creative. We’re good at thinking outside the box when it comes to sourcing ingredients. I’d say we have one of the largest rum collections in the country.” Andy spent his childhood in the family restaurant in Kinsale. This was his parent's first venture into the hospitality industry. “They didn't come from hospitality backgrounds but there was always some kind of hosting going on at home, whether it was a barbecue or dinner party. I grew up in a social environment and found I enjoyed every aspect of it.” Living in the Mission District in San Francisco in the late 90s, followed by stints in Cuba, Jamaica and a trip through Central America,

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BAR OF THE YEAR AWARDS 2023

provided inspiration for Paladar. “In Ireland, we’re all very familiar with Mexican cuisine but there's so much more to Latin America than that. It's such a massive area so the challenge for me was to figure out how to capture that.” At Cask, which is part of Hotel Isaacs Cork, finances are looked after by a team of accountants. At Paladar, Andy is tasked with running the day to day operations. Getting to grips with that side of a hospitality business has been a learning curve. “I'm certainly not a natural accountant so it’s important to make sure you’re surrounded by people that can give you advice and guide you. Looking after the day to day really makes you aware of just how vital it is to be on top of every facet of the business.” Despite dealing with the practicalities of running a business, Andy still very much enjoys the social side of the industry. Every new customer represents an opportunity to provide a completely new experience. “That's one of the wonderful things about hospitality and what I enjoy the most. It’s knowing you’re going to have a positive impact on how that customer feels. I think Irish people are naturally very hospitable. That ability to make people feel good is innate. Compared to other cultures, we're the best in the world.” As of now, Andy has no plans to open a third bar. “There have been opportunities but I’m happy with the way things are. Two is a wonderful number; I’ve got two great children, two bars and two dogs! With two, you can really focus and do your absolute best. I’d never say never but right now, things are good.”

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STAY CONNECTED, STAY AHEAD WITH VIRGIN MEDIA BUSINESS 1Gb FIBRE BROADBAND

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BAR AWARDS

OF THE

AWARDS 2023

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OF THE

AWARDS 2023

Bar of the Year Awards 2023

eld in the Clayton Hotel on Burlington Road, the 2023 Bar of the Year Awards once again recognised and celebrated the very best of Ireland’s bars and pubs. Anton Savage was the MC for the night, where Cork’s Paladar walked away with the top award along with Best Newcomer, Silver for Cocktail Bar of the Year and Bronze for Best Designed Bar/Inside Space. Other winners on the night included Bar No 23. at The Merrion Hotel for Five Star Hotel Bar of the Year and The Dew Drop Inn & Brewhouse for Gastro Bar of the Year. The 2022 Bar of the Year – BAR 1661 – took home awards for Innovative Bar of the Year and Cocktail Bar of the Year. Kilkenny’s Left Bank was named City Bar of the Year, Dignam’s Bar won Local Bar of the Year and Staff Personality of the Year went to well-known Bar Manager Ian Murray at Kehoes in Dublin. The Bar of the Year Awards aim to elevate the licensed trade and recognise the bars that go above and beyond when it comes to customer service, staff training and innovation. Congratulations to all our 2023 winners – we look forward to seeing you all again next year!

"The Bar of the Year Awards aim to elevate the licensed trade and recognise the bars that go above and beyond"

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BAR AWARDS

BAR OF THE YEAR Sponsored by Licensing World

Paladar

BEST NEWCOMER Since opening in 2022, Paladar in Cork has been making waves for its Latin American-inspired cocktail bar menu and kitchen. Not only did Andy Ferreira and the team bring home the overall Bar of the Year award, they also scooped the Best Newcomer award, the Silver award for Cocktail Bar of the Year and the Bronze award for Best Designed Bar/Inside Space. This is, says judges, a ‘no faults’ bar with exceptional staff and an innovative food and drinks menu. COCKTAIL BAR OF THE YEAR  SILVER WINNER