Licensing World Autumn 2017

Autumn 2017

Th

dit et e

i n g m t f a a r rk c e

Around the

WORLD Gins in

4 Industry News & Views 10 Crafty Gin Shakes up the Market 20 Insights into the Future of Pubs 25 Winter Warmers 28 Budget 2017 DebrieďŹ ng 32 Trends & Terroir Chaging the Wine Landscape OFC_Licensing World Autumn 17.indd 1

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1 IN EVERY 3 PINTS SERVED…

The GUINNESS word and associated logos are trademarks© GUINNESS & Co. 2016 Source of statistic: Nielsen IOI On Trade Audit data to Feb 16

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Contents

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NEWS COVER STORY From mother's ruin to hipster's tipple, gin rapid rise continues apace with 31.6% yearon-year in on-trade value.

Maev Martin looks at some of the key players in the burgeoning craft gin market.

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CONFERENCE REPORT The Licensed Vintners Association's recent 'Your Pub's Future' conference, sought to help publicans with their long-term planning and respond to fastchanging customer trends.

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BARFLY Powers & Dublin's publicans celebrate in style...JT Pim's hosts wild launch...Peroni presents La Primavera.

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28 32 sugar tax and the Brexit, which is already having a damaging impact on the Irish drinks sector.

CHRISTMAS DRINKS Winter warmers highlights a few tipples that are perfect for raising a toast to celebrate the festive season, as a gift for that special someone, or for simply keeping warm on those cold winter nights.

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BUDGET While the maintenance of the 9% VAT rate in Budget 2018 was welcomed across the drinks trade, the industry is concerned about the imminent

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WINE Jean Smullen looks at changing trends in the Irish wine market and emerging trends worldwide.

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THE LAST POST The worlds largest bottle of whiskey wends it way to a new home and an NI brewer crafts a cheeky new number.

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Editor's Letter

Licensing

WORLD Editorial Director: Mary Connaughton Creative Director: Jane Matthews Designer: Áine Duffy Production: Nicole Ennis Stock Photography: iStock.com Sales Director: Paul Clemenson Managing Director: Gerry Tynan Chairman: Diarmaid Lennon Published by: Ashville Media, Old Stone Building, Blackhall Green, D7.

Tel: (01) 432 2200

Welcome to this issue of Licensing World.

The hospitality industry broadly welcomed the retention of the 9% VAT for the industry in Budget 2017. However, in the context of Brexit and Sterling’s near parity with the Euro, concerns continue over the sharp decline in British visitors and the long-term implications for the licensed trade. Our feature on the Budget 2017 looks at these issues and the continued disparity between Irish excise duty compare to other European states.

Our cover story explores the boom in gin sales and charts its meteoric rise to becoming the tipple of choice for a new generation. The explosion of superpremium and craft gins has created an entire genre of mixed drinks and cocktails that are attracting new customers.

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 2016. 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

In this issue we also review the Licenced Vintners Association’s recent conference where the outlook was extremely positive. The key takeaways from the impressive line-up of expert speakers was the value that can be created in a business by investing in training; the substantial growth that food-led pubs have achieved in the last five years which aligns with customers desire for informal dining in an hospitable, relaxed environment.

The relationship we have with wine continues to evolve and Jean Smullen reports on emerging trends in consumption habits and tastes. These insights will ensure your wine list sparkles and has a selection that will delight and entice customers.

It’s hard to believe that 2017 is drawing to a close, as it seems like only yesterday we were toasting its commencement. This is traditionally the licensed trade’s busiest period and this year promises to be no exception.

We wish you all a successful season and encourage you to take time out to read the great features in this issue of Licensing World magazine.

The Licensing World editorial team email: maev.martin@ashvillemediagroup.com tel: 01 432 2271

VISIT US ONLINE www.licensingworld.ie FOLLOW US ON TWITTER @BarOfTheYear #SkyBarAwards16 FIND US ON FACEBOOK For information on the Bar of the Year Awards and the Hotel & Catering Review Awards please visit our dedicated Facebook pages www.facebook.com /BarOfTheYearAwards www.facebook.com /TheHotelCateringReview

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INFO@DALCASSIANWINES.COM WWW.DALCASSIANWINES.COM TEL: +353 (0) 1 2937977

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News

NEWS ROUND-UP BELFAST TECHNOLOGY HELPS SCOTCH DISTILLER COMBAT FRAUD Belfast-based Arc-net, a company that has developed a Blockchain platform for product and supply chain authentication and security, has linked up with whisky distiller Adelphi in a world first to combat fraudsters.

Adelphi is placing its latest limited-edition spirit release on arc-net’s platform. Arc-net has uniquely marked and authenticated each bottle of Adelphi’s latest Ardnamurchan Distillery limited spirit release, allowing full traceability of each bottle from the distillery through the supplier network to the ultimate consumer. Any buyer of Adelphi’s Ardnamurchan Distillery’s product will receive a certificate of authenticity eliminating the risk of fraudulent substitutions that are known to occur in the Stg£5.5bn whisky and spirit market. In addition, the consumer will be able to connect with Adelphi to learn about each of the unique events in the manufacturing and distilling process that created their exclusive bottle of spirit. For Adelphi, the adoption of Arc-net’s platform has automated the capture of all aspects of the manufacturing and distilling processes, eliminating legacy record keeping systems and providing transparent information that facilitates improved operational efficiency. The arc-net platform will also provide access to a toolset that unlocks product and supply chain insights. Although it has no plans to release an Ardnamurchan Single Malt until 2021, Adelphi has already bottled a limited quantity of 'work in progress' mature spirit, with demand far outstripping supply.

(l-r): Ian Hamilton and Alan Quane of Sullivans with Champion Keg Ale trophy

SULLIVAN’S ALE IS BEST IN THE WORLD Kilkenny-based Sullivan’s Brewing Company is brewing the best ale on the planet. That's according to the International Brewing Awards 2017-2018, known as ‘the Oscars of the Beer World’. Maltings Ale by Sullivan’s took home the top prize in the competition that hosted over 1,200 beers from 50 countries to win a World Champion Keg trophy. It is the first ever win of its kind for an Irish Brewery in the 131-year history of the competition. The Burton-on-Trent contest, which is hosted every two years and has been running since 1886, is rigorously judged by a panel of 45 top Master Brewers from around the globe. To win an overall 'best in the world' trophy the full judging panel must taste the beer three times and agree the winner in a clear majority. The panel also takes into account how drinkable the beer is in the current market among discerning beer drinkers, carefully considering its commercial potential and worth. This Sullivan’s win puts the brewery in the esteemed company of past winners such as Sierra Nevada, Boston Beer Co, Young’s, Sheppard Neame and other world class breweries.The master brewer at Sullivan’s is Ian Hamilton, the creator of Maltings Red Ale, a ruby-tinted classic Irish Ale with distinctive biscuit and caramel notes. Ian has over 30 years of global master brewing experience under his belt with world class brands such as Guinness, Smithwicks and Budweiser. He is one of just a handful of accredited master brewers currently at work in the Irish brewing sector.

(l-r): Andrew Lyall, left, Lead Engineer at arc-net, marks the partnership with Alex Bruce, Managing Director of Adelphi.

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TEELING NAMED IRISH WHISKEY OF THE YEAR The excellence and innovation of Irish whiskey producers and distillers was honoured at this year’s Irish Whiskey Awards, which were held at Old Jameson Distillery, Bow Street, Smithfield Village, Dublin 7 on October 19th. This year’s guest speaker Bernard Walsh, Founder & Chief Executive, Walsh Whiskey Distillery presented the awards across 20 categories, each of which recognised the established and emerging producers within the industry. Dublin-based Teeling Distillery won the ‘Irish Whiskey of the Year’ for its Teeling The Revival Single Malt Volume IV. The distillery also received a Gold Medal for its Teeling Brabazon Bottling Series 2 in the Irish Single Malt Whiskey (12 Years & Younger) category.

Jameson won two awards for Jameson Black Barrel as the Irish Blended Whiskey (RRP under €60) and Jameson Makers Series – The Cooper’s Croze for the Irish Blended Whiskey (RRP over 60). Dingle Distillery won both the Irish Vodka and Irish Gin awards while R&A Merry & Co in Clonmel were awarded Irish Liqueur for its Merry’s Salted Caramel.

Louth-based Boann Distillery debuted with two Gold Medals for The Whistler Single Malt 7 Year Old Cask Strength and Single Malt Aged 7 Years. After four consecutive years of being named Connaught Whiskey Bar of the Year, Garavan’s in Galway won the overall ‘Irish Whiskey Bar of the Year’ award. The awards, which are now in their fifth year were

(l-r): Kieran Hurley, Global Brand Ambassador and Alex Chasko, Master Distiller, both from Teelings, with the award.

judged in blind tasting sessions by members of the Celtic Whiskey Club, the Irish Whiskey Society Whiskey and the Cork Whiskey Society. Overseas members of the Celtic Whiskey Club also had the opportunity to purchase sample packs and vote without having to travel to Ireland. Members of the trade were responsible for judging the white spirit categories of Gin, Vodka, Poitin as well as the Beer and Liqueur categories in a separate tasting session.

(l-r): Graham Clarke, Zenith Ireland; Conor Murphy and Susan O’Kane, Adtower Ltd.; Adrienne Murphy, PML Ltd.; and Mary-Ann Byrne, Richmond Marketing.

Adtower Gives Wings to Red Bull

miles just fly by”. By aligning Red Bull to the driving experience, the objective was to encourage people to refuel with the energy brand, while they were driving during long periods such as the August Bank Holiday weekend. As part of its product offering to brands, Adtower strategically places Digitower, DigiXtower and Adtowers in areas of significant footfall, either within or outside store locations. High visibility, dramatic design, digital units and large full motion screens are part of the company’s digital concept. The units are designed in Ireland for retail, forecourts, off-licences and other locations. All of Adtower’s digital units are remotely operated centrally from the company’s digital hub, located at its headquarters in Shankill in South County Dublin.

Red Bull, distributed in Ireland by Richmond Marketing, engaged Adtower Digital Media for a campaign targeted at drivers. Run across 100 sites consisting of Adtower, Digitower and Motorway Superstops, the digital campaign ran over a two-week cycle to August 13th. The Red Bull campaign utilized Adtower’s Digital Media Network by targeting forecourts in high-footfall locations.

In an optimum example of the use of smart buying to target a specific audience, the Adtower display featured a full motion digital motoring-themed creative and slogan “Sometimes the

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DUBLIN PUBS RAISE FUNDS FOR ALONE Comedian Neil Delamere called on people throughout Dublin to gather their friends and head to their local pub from September 24th to 30th in support of ALONE, the charity that supports older people to age at home. Dublin Amber Friendship Week, a community initiative of the Licensed Vintners Association (LVA), took place in over 300 pubs in Dublin. The LVA, which represents 600 Dublin publicans, has raised €100,000 for ALONE so far this year. To support the initiative, Guinness brewed a limited edition beer, Dublin Amber Pale Ale. A joint donation of fifty cent for each pint of Dublin Amber sold in participating pubs was made to ALONE by Guinness and the publican to support the expansion of its Befriending Service which provides companionship to older people who are socially isolated through a weekly volunteer visit.

ALONE service users Tony McCarthy and Titirose Thompson with Neil Delamere (centre) at the launch in Lemon & Duke.

“Given that Dublin Amber has only been available for a couple of months, we are delighted with the funds raised so far and will be relying on the public to help us reach our ambitious target of €200,000 by the end of our bicentenary year of

Tropical Flavours from Yardsman Brewery

2017,” said LVA Chairman, John Gleeson, who was speaking at the launch of Dublin Amber Friendship Week in Lemon & Duke.

Dublin Amber is available on draught in hundreds of pubs across Dublin for a limited time.

Tropical American Rye Ale and to take our first steps into the Republic of Ireland," says Niall McMullan. “Over the last year, we have added four new beer styles and won several important awards, including a gold and three silver medals at the World Beer Challenge, a Great Taste Award, and a silver medal at Blas Na hEireann. So we’re delighted with the success of Yardsman and indeed the vibrancy of craft beer revolution in Northern Ireland.” The company has also increased production capacity by installing a second brewhouse at its production plant in Belfast.

Yardsman is the beer and stout brand developed by Mr McMullan, a drinks industry veteran, with over 25 years’ experience, having worked previously with Molson Coors and Diageo. Mr McMullan established Hercules Brewing Company in 2012 to create a portfolio of beers reflecting the heritage of Belfast as a global engineering centre especially in shipbuilding and aircraft production as well as textiles. The first batches of Yardsman craft beers were brewed in 2014.

Yardsman, the Northern Irish beers and stout range, now features a new Tropical American Rye Ale in bottles and kegs. The brewery producing the Yardsman range, based in Belfast, has also lined up a distributor to grow its business in the Republic of Ireland. The new Tropical Rye Ale (5%ABV) uses American citra and cascade hops for a lighter, fruity flavour and aroma, which Yardsman Founder and Managing Director Niall McMullan describes as having hints of passion fruit and mango. As well as kegs, Yardsman is producing the new beer in traditional 500ml bottles. The brewery, located in the city’s Titanic Quarter, has a strong base in Northern Ireland and is targeting Great Britain and the Republic of Ireland for further growth. It recently signed a distribution agreement with Drinks Inc. in Belfast to help grow sales in the Republic. “We are delighted to expand the Yardsman range with our new

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DINGLE ROLLS OUT NEW SMALL BATCH RELEASES

Porterhouse Brewing Company. Oliver Hughes, Liam LaHart and Peter Mosley had a vision to bring an artisan craft distillery to Dingle. The first spirit trickled from the stills in December 2012.

Dingle Whiskey, originally launched in November 2016, is releasing new small batches. They are: Dingle Single Malt Whiskey Batch No. 2, 70cl, ABV 46.5%, limited edition of 6,000 bottles, RRP €65; Dingle Cask Strength Whiskey Batch No. 2, 70cl, ABV 60.2%, limited edition of 500 bottles, RRP €125; Dingle Pot Still Whiskey, 70cl, ABV 46.5%, 3 casks, RRP €90, limited edition of 800 bottles; and Dingle Single Malt, 70cl, ABV 46.5%, 2 casks, RRP €78, limited edition of approximately 700 bottles. “This is the first time we have been able to showcase multiple whiskies showing different flavours amongst each of the releases,” says Elliot Hughes of The Dingle Distillery. “Every new release of Dingle Whiskey is exciting, but the Pot Still release is particularly momentous. It is an historic occasion for Dingle, the distillery and Irish whiskey distilling, as it makes Dingle Distillery just the second distillery on the island of Ireland to produce Pot Still.”

Dingle whiskey is hand crafted throughout, from the immensely manual mashing process, to hand labelling and bottling. Using a wooden wash back and fermentation tanks, Dingle Whiskey is then triple distilled using three individual copper pot stills which gives the whiskey its unique flavour. The Dingle Distillery, in the old sawmills on the fringes of Dingle, is Ireland’s first purpose built distillery in over 100 years. It grew out of the success of The

Elliot Hughes and Liam LaHarte with the new small batch releases.

HALF OF IRISH PUBS REPORT DECLINE IN TOURISTS

two thirds of respondents (65%) rated the UK as the most important tourism market for their business while 13% rated the rest of Europe and one in ten rated North America as most important. Advising the Government on policy measures to safeguard the industry against Brexit, over 70% said Government should avoid any additional costs to businesses arising from policy decisions and regulation measures, while 72% recommended an excise tax reduction. According to CSO statistics, there has been a 6.2% decrease in the number of UK tourists visiting Ireland in the period January to July 2017, compared to the same period last year. This has particularly affected the food and drinks industry, which relies heavily on British tourism, according to Donall O’Keeffe, Secretary of DIGI and CEO of the Licensed Vintners Association (LVA). “Tourists from the UK spend 40% of their budget on food and drink compared to 34% for the average tourist. Any decline in UK tourism numbers is a worry, and our survey results show that it is a reality.

Action needs to be taken: Ireland’s drinks and hospitality sector is a major employer and contributor to our economy, and many of its SMEs have invested in their business in recent years. We must ensure we continue to support these businesses’ ongoing growth and development."

Nearly half (49%) of Irish pubs and restaurants have reported a decline in tourists to their businesses over the past 12 months, according to a survey commissioned by the Drinks Industry Group of Ireland (DIGI) and conducted among 660 pub and restaurant owners across the country.

The survey, which was designed to track sentiment among hospitality businesses following Brexit, found that 75% of business owners are concerned about Brexit and believe that the uncertainty it causes will impact consumer spending here in Ireland. Of those concerned about Brexit, 55% were most concerned that a drop in sterling makes Ireland more expensive for British tourists, while one in six were most concerned about cross-border shopping for cheaper alcohol. Most businesses surveyed were SMEs, with over 50% employing six or fewer. 77% of respondents said that business running costs had negatively impacted their business in the past 12 months, while almost one fifth said a decline in tourist numbers had a negative impact. 71% of business owners have plans to invest in their premises in the next three years, with almost a third (30%) indicating they would create jobs. Almost

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WALSH WHISKEY WINS FOUR GOLD MEDALS

Irishman 17-Year-Old Single Malt, a distinctive single malt aged in first fill Oloroso Sherry butts, claimed gold in the Single Malt Whiskey (13 Years & Older) category, while Writers’ Tears Cask Strength 2017 was recognised with a gold medal in the Irish Cask Strength Whiskey category, mere hours after it was officially launched to market. The annual event, hosted by the Celtic Whiskey Shop, is now in its fifth year and raises much needed funds for Mary’s Meals, who help feed children in impoverished areas of the world.

Walsh Whiskey Distillery took home an impressive medal haul at the Irish Whiskey Awards in Dublin on October 19th, winning a total of four gold medals for its premium whiskeys, The Irishman and Writers’ Tears. The Irishman premium Irish whiskey range took home three gold medals, while Writers’ Tears added a further one to the Walsh Whiskey Distillery coffers. The Irishman Founder’s Reserve, a unique blend of aged Single Pot Still and aged Single Malt Irish whiskeys, was awarded gold in the Irish Blended Whiskey (RRP of less than 60) category. The newly-released The Irishman Founder’s Reserve Marsala Cask Finish, the first in the Founder’s Reserve Cask Series, took home gold in the Irish Single Cask Whiskey category. Released in August, The Irishman Founder’s Reserve Marsala Cask Finish expression sees the signature Founder’s Reserve whiskey At the Irish Whiskey Awards 2017 in Jameson Distillery Bow Street, Smithfield, are Bernard Walsh, Walsh Distillery and Sarah Finney, Irish Whiskey Society, finished in Florio Marsala with Clare Minnock of Walsh Distillery, who was awarded a Gold Medal for The wine casks from Sicily for a Irishman Founder's Reserve Marsala Finish in the Irish Single Cask category. minimum of 12 months. The

Compton Cowboys are Made of More

the environment in which they grew up. Many of their horses are rescued from auction houses where otherwise they would end up in the slaughterhouse. By saving these horses, nursing them, caring for them and bringing them back to life, the Cowboys find a sense of purpose and confidence that enriches both their lives and those of the people living in the community around them.

In 1888, land was donated to form Compton City. However, there was a stipulation that a portion remained agricultural. Richlands Farm is the legacy of this stipulation, an area in the middle of LA with around 50 small ranches, where people care for horses and other farm animals. In an area better known for gangs and violence, the community which lives there have continued the farmland traditions and offer an alternative life to the gritty reality of modern day Compton City.

The latest Guinness advertising campaign, portraying the story of ’The Compton Cowboys,’ aired for the first time across Ireland & the UK on September 18th. The campaign is the most recent chapter in the ‘Made of More’ series, which champions ordinary people from around the world who choose to act with extraordinary integrity and character. The Compton Cowboys’ tells the story of an extraordinary group of men living in Compton, LA, a city often known for gangs and violence. By following their true passion and caring for horses, they have made an unusual yet brave choice to take a different path to that of the gang life that dominated

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C&C Welcomes Supreme Court's Upholding of MUP

Cooney’s Irish Cider Wins International Acclaim

C&C Group plc recently welcomed the decision of the UK Supreme Court to uphold the introduction of Minimum Unit Pricing (MUP) of alcohol in Scotland. “C&C Group plc has been a strong and vocal supporter of Minimum Unit Pricing (MUP), as progressive legislation that will promote and encourage a responsible relationship with alcohol in society," says Tom McCusker, Managing Director, C&C Group Ireland.

"We welcome this landmark decision of the UK Supreme Court to uphold its introduction in Scotland and reaffirm our support for the introduction of MUP in Ireland and simultaneous introduction of MUP in Northern Ireland. While most people enjoy alcohol responsibly and in moderation, we believe MUP is a responsible and proportionate measure that will effectively target widespread access to alcohol that is very cheap, relative to its strength. By targeting the correlation between harmful drinking levels and strong, cheap alcohol, MUP will help reduce irresponsible alcohol consumption and moderate the relationship some of our society has with alcohol. This UK Supreme Court decision will have an immediate and lasting impact on public health policy in Scotland. We hope the ruling will further strengthen the case for the introduction and implementation of this legislation in Ireland and Northern Ireland."

The team behind Cooney’s Irish Cider are celebrating international recognition for this new Irish brand after scooping two awards at the 2017 World Cider Awards in London. The World Cider Awards selects the best of internationally recognised styles of drinks and is judged by a panel of international experts. Cooney’s Irish Cider won the 'Best Irish Sparkling Cider' category and was also named 'Best Style' winner. Cooney’s Irish Cider was launched in June of this year by the family behind the Boyne Brewhouse range. The Cooney family orchards in Meath and Tipperary yield some of the finest quality cider apples in Ireland, giving Cooney’s Irish Cider a wonderful pale golden straw colour and an aroma of fresh bittersweet cider apples. On the palate, there are layers of complexity with subtle tart apple nuances. The mouthfeel is a medium bodied sensation with a balanced crisp fruity finish, making this wonderful cider seriously sessionable. "We are absolutely delighted with this recognition for our family cider," says Peter Cooney of the Cooney family orchards. "We have spent a lot of time talking about developing a brand from our own family orchards in Co Meath and it’s amazing to have such international recognition so soon after release."

PUMP UP THE VOLUME There is little doubt that the atmosphere and experience for customers visiting a pub is enhanced by the presence of music. Without music, the experience of visiting bars, clubs and pubs would be very different. Music encourages patrons to stay longer, spend more and in many cases return more often. Elsewhere, music in restaurants and bars can create a relaxing environment for customers while giving owners the opportunity to set the tone for their establishment be it romantic and intimate or lively and buzzing.

Its important to remember that you have the Dual Music Licence from IMRO to be legally compliant for the use of music in your pub or restaurant, and just as importantly to ensure the music creators are fairly remunerated for their work.

Previously, businesses in Ireland that played recorded copyright music were obliged to obtain two separate licences covering different copyrights; one covering the public performance of the musical work on behalf of composers, songwriters and music publishers and the other covering the public performance of sound recordings on behalf of record producers and performers.

Now, the Dual Music Licence covers both of these copyrights.This new arrangement, administered by IMRO, makes life easier for businesses in Ireland by enabling them obtain both the required IMRO and PPI copyright music licences through a single contract, receive a single invoice, make a single royalty payment, and administration-wise, interface with a single licensing body. For further queries, contact IMRO’s Customer Support Team at 01 661 4844, by email at duallicence@imro. ie or visit www.imro.ie/duallicence

TEELING RELEASES BRABAZON PORT CASK BOTTLING Teeling Whiskey recently released the second in its latest series of limited edition Single Malts, entitled the Brabazon Bottling, Series 2. The Brabazon Bottling Single Malt Series focuses on creating a full flavoured taste experience that pays homage to the unique and distinct impact that fortified wines can have on Irish whiskey. This second release focuses on the maturation effect of ex-Port casks on Irish Single Malt. By choosing a complementary range of vintages, sizes and styles of Port cask matured and finished Single Malt whiskey, the Brabazon Series No. 2 captures all the unique flavour and character that Port casks can impart. Like the Brabazon Bottling, Series 1, Series 2 is bottled at 49.5% with no chill filtration, allowing for the natural flavours of this whiskey to be retained. Series 2 is limited to 12,500 bottles and is presented in a clear white flint embossed and debossed Teeling Whiskey bottle, showcasing the unique ruby red colour of the whiskey.

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Cover Story

Recent ďŹ gures suggest that gin has grown by 31.6% year-on-year in on-trade value to reach â‚Ź74m. Volume sales were at 110,000 nine-litre cases in 2014 but are expected to hit 150,000 cases by next year. Maev Martin looks at some of the key players in the burgeoning craft gin market.

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Cover Story

Leading the Charge

juniper, citrus fruits, coriander, cinnamon and cassia.

The botanicals are then distilled by founder and Head Distiller David Boyd-Armstrong on their bespoke 450L Copper Pot Sill that utilises two seven-plate enrichment columns to create a smooth and aromatic gin.

With Irish gin exports set for unprecedented growth in 2017, the creator of one of the most talked about new Irish gin brands says Ireland is fast-becoming renowned internationally as a leading producer of premium, authentic gin. From the Curious Mind of PJ Rigney, Drumshanbo Gunpowder Irish Gin is slow distilled by hand with oriental botanicals and gunpowder tea at The Shed Distillery in Drumshanbo, Co Leitrim. For the second year in a row, the super-premium gin has been voted Ireland’s Best Gin at the National Gin & Tonic Fest. Distillery founder and brand creator PJ Rigney, who chairs the new Irish Spirits Association’s Gin Group, says Ireland’s renowned whiskey heritage has paved the way for premium Irish gins. “We have no significant export history in the gin category, but the rise of new boutique gin distilleries producing super-premium gins across the country has been a game-changer,” he says.

“Now the UK, Europe, and indeed the US and Asia, are looking to our small island, not just for the finest whiskies, but for exciting new gin brands. Drumshanbo Gunpowder Irish Gin is a prime representation of the global potential for Irish Gin exports. The brand, just over 18 months since its launch, has helped build Ireland’s reputation as a premium gin-producing nation.”

Shortcross Gin continues to represent Ireland globally, cementing its position on the world stage with International Competition victories while creating unique experiences closer to home.

In 2017 Shortcross Gin won a gold award in the gin category at the San Francisco World Spirits Competition, one of the world’s most influential spirits events. Over the last three years, Shortcross Gin has proved its pedigree by winning top accolades at other leading global competitions. These include a Masters Award in the ultra-premium category at the Sprits Business Gin Masters, numerous awards at the International Wine & Spirits Competition, at the Spirits Cup and, closer to home, at the Blas na hEireann Irish Food Awards.

Shortcross Gin is being consistently recognised as a premium gin of exceptional quality, but what is it that makes it so special? Shortcross Gin is distilled at Rademon Estate Distillery in Co Down by husband and wife team Fiona and David Boyd Armstrong. The couple’s vision was to capture the taste and aromas of the forests and gardens surrounding the distillery.

Inspired by their surroundings, they forage the best of the botanical bounty available to them; elderberries and elderflower from the forest, wild clover from the lawns, and apples from the estate walled garden. In so doing, they give Shortcross Gin a true link to its place, or terroir, as the French would say. These hand foraged botanicals are combined with traditional gin botanicals such as

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Cover Story

including white grapefruit, lime, and orange, along with juniper, coriander, and a hint of chamomile flowers, No. Ten has a unique, full-bodied character and citrus undertone.

It is this combination of full body and fresh flavour that has made it a perennial favourite among passionate bartenders. At just 20, Charles Tanqueray was already a creator and an innovator who chose to follow his passion for science and invention to create a gin far better than the gins of his day.

After persevering in his experiments for six years, Charles created the perfectlybalanced Tanqueray London Dry from four botanicals, a recipe so extraordinary that it remains unchanged to this day.

Also from Diageo, Gordon’s gin is leading the ongoing obsession with gin thanks to the launch of its new Gordon’s Premium Pink Distilled Gin. Inspired by an original Gordon’s recipe from the 1880s, Premium Pink

Hand labelling at The Shed Distillery.

Although it was only launched in May 2016, Drumshanbo Gunpowder Irish Gin, which is distributed in Ireland by Dalcassian Wines & Spirits, has captured the imagination of the nation. Slow-distilled by hand with oriental botanicals and gunpowder tea at The Shed Distillery in Drumshanbo, Co. Leitrim, the eye-catching blue bottle makes for a stand-out gift. This Christmas the gin will be available in a fascinating new gift box that will bring gin lovers on a journey of discovery to the Far East, through Asia, Africa and Europe, and back to its home in Drumshanbo, Co. Leitrim. Also distributed by Dalcassian Wines & Spirits, Von Hallers Gin, the second superpremium brand from The Shed Distillery, is a gin that will be appreciated by gin aficionados looking for something different and memorable this Christmas. Von Hallers was born in one of the world’s oldest botanical gardens in Göttingen, Germany, and slow-distilled at The Shed Distillery in Drumshanbo, Co. Leitrim. PJ Rigney recently embarked on a botanical journey with his good German friend, Count Carl Von Hardenberg Jr. The result is Von Hallers small-batch gin, which is aromatic, distinctive and pure.

At just 20, Charles Tanqueray was already a creator and an innovator who chose to follow his passion for science and invention to create a gin far better than the gins of his day. is perfectly crafted to balance the refreshing taste of Gordon’s with the natural sweetness of raspberries and strawberries, with a tang of redcurrant, served up in a unique, blushing tone.

Boodles is a quintessential proper British gin that is distributed in Ireland by Proximo Spirits. A perfectly balanced London dry gin with unique botanicals, including nutmeg, sage, caraway, coriander seeds, angelica root, juniper and rosemary, it delivers a clean, crisp and herbaceous taste. As it contains no citrus in its botanical recipe, Boodles Gin works with an array of garnishes such as orange, grapefruit, lime or lemon.

Distributed by Anchor Spirits Ireland Ltd, Thin Gin is an Irish dry gin, with flavours of apple, hawthorn, elderflower and tansy. These native botanicals complement the juniper berry and citrus notes of orange, lemon and lime.

Diageo's Tanqueray No. Ten takes its name from ‘Tiny Ten,’ the nickname of the small copper pot still where every drop is produced, but there is nothing minor about its flavour. The only gin made using whole citrus fruit,

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GINS OF THE WORLD

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Old Tom Gin was a gin recipe popular

Gins of the World Collection ‘The Gins of the World’ collection from Counterpoint Ireland are a selection of six exceptionally crafted gins from Ireland and Europe. These gins represent the best in distilling standards at the most premium level of liquid creation. The ‘Gins of the World Collection’ share in common recipes that tie the use of specific botanicals to the producer’s hinterland, a concept hugely personal to the owners and their aspiration to create truly luxury spirits. The collection includes Shortcross Gin, Ireland's most awarded gin, and Gin Sul, the creation of Stephan Garbe from Hamburg who decided to leave his advertising job and use rich fruits and botanicals from the Algarve to create his hand-made ‘gin of the south’. The term ‘small batch production’ can genuinely be applied to Gin Sul as it is distilled in a petite 100 litre copper pot still.

Stephan’s Gin Sul is a citrus melody of Algarve lemons with an aroma from the Portuguese Rockrose that evokes memories of essential oils. Beat Sidler & Gustav Inglin set out to fashion a London Dry gin, the most popular type of gin globally, with the most exceptionally pure ingredients available. Imagine using Swiss alpine organic ingredients, including hand-picked Swiss Alps junipers, alpine roses and chocolate mint and distilling them in a copper-still fired wood kiln! No need to imagine as Breil Pur Gin is the reality, an exquisite hand-made gin that lives up to the term luxury in every respect.

in 18th-century England, where the illegal, home-made, harsh gins of the time were sweetened with liquorice or sugar to make them more palatable to the masses.

Jasmin notes that make this gin stand out. The final gin in the ‘Gins of the World’ Collection is Citedelle Gin. Alexandre Gabriel found an 18th century recipe for a jenever (the original gin drink) from the Royal French Citadelle Distillery at Dunkirk. Gabriel decided to distil a gin using the Cognac stills of the Maison Ferrand Distillery in France. Citadelle Gin is produced using 19 botanicals and is renowned for how crisp and smooth it is, a characteristic believed to come from the use of the Cognac stills. Citadelle Gin has won many awards, including double Gold Medal at San Francisco World Competition.

Newcomer Boatyard Double Gin in Northern Ireland launched a limited edition Old Tom Gin in September, the first of its kind to be made in Ireland. The unique gin is aged in first-fill bourbon barrels from Kentucky. The aged spirits are then sweetened with Fermanagh honey to give the gin a distinctive Old Tom flavour. Boatyard award-winning gin was launched by Joe McGirr, who has vast experience in the industry, in 2016, and is distilled near Enniskillen in Co Fermanagh. The distillery is based in a former boat house overlooking picturesque Lough Erne. “Old Tom Gin was a gin recipe popular in 18th-century England, where the illegal, home-made, harsh gins of the time were sweetened with liquorice or sugar to make them more palatable to the masses," says Joe. "In modern times, it became rare but has experienced a resurgence in the ‘craft cocktail’ movement. Boatyard Old Tom Gin (46% ABV) is available in distinctive 70cl bottles. Boatyard Double Gin, the first product to be launched by the Boatyard Distillery last year, is described as 'a smooth, juniper-led dry gin, with notes of citrus crush and floral sweetness.' The company uses a double contact technique for the gin that results in an even more pronounced juniper flavour. The collected spirit is infused and distilled with carefully selected, organic botanicals which include ‘sweet gale,’ a wild growing botanical foraged from Mr McGirr’s family farm in Fermanagh.

Barcelona has recently enjoyed being sought out by food lovers as a haven for exceptional restaurant fare.

Rosendo Mateu (master perfumer), Sergi Figueras (mixologist), Javier Caballero (sommelier) and Xano Saguer (chef) came together to create a gin that lives up to the gourmet standards of Barcelona. GinRaw has floral, herbal and spicy aspects with rich citric overtures. It uses a ‘low temperature’ distillation process popular in the kitchens of Michelin star restaurants to ensure that the essences of ingredients such as lemon peel, Kaffir lime leaves, Black cardamom and coriander are transported to the finished liquid.

GinRaw has successfully earned its title as the Gastronomic Gin from Barcelona. At the deluxe end of the gin market, few gins have won as many awards and been spoken about as ‘amongst the world’s finest’ as Siegfried Gin. Raphael Vollmar and Gerald Koenen distill their gin in the German Rhineland. Siegfried is a classic juniper dry gin made using 18 botanicals. It is the use of Linden blossoms and their warm honey and

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Winter 2016

Autumn 2016

4 Publican Dedicates Whiskey to Father’s Memory 5 Pub Food Now Accounts for Over 27% of Eating Out 6 LVA Welcomes Public Health Alcohol Bill 7 Drinks Bodies Endorse Scottish MUP Ruling 11 Elm Tree Scoops Best Pub Carvery Award

4 Craft Beer’s Market Share Rises Sixfold Since 2012 5 Jameson Sales up 12% 6 Irish Whiskey Wins Australian Trade Mark Action 8 Publicans Celebrate Successful Summer 10 Coman’s Launch Maintains Gin-naissance 11 250 Years of the Long Hall

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Way Forward>>> 4 Senate Votes to Remove Good Friday Ban 5 Guinness Announces First Brewery Collaboration 8 Edward Dillon Celebrates 150 Years 8 Whiskey Distilleries Gearing for Faster Growth 30 Sky Bar of the Year Awards 2017 - Finalists Announced

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its title of Best Bar in the World in the World’s 50 Best Bars 2016 rankings. This is a massive accolade for an Irish bar. In keeping with its slogan, 'For the best drinks in the best bars,' premium mixer Thomas Henry, distributed by Counterpoint Ireland, is now the exclusive ‘Official Premium Mixer Partner’ of the event in 2017 and 2018.

Signature Serve Fiona and David Boyd Armstrong recommend that their Shortcross Gin be served as a gin & tonic with an orange zest garnish but they highlight its versatility - it can be paired with a wide variety of garden herb and fruit pairings such as the extravagant kumquat and rosemary, or crafted into a cocktail. Whichever garnish it is paired with, the aromatic, citric and lightly floral Shortcross is always unique. Wanting to recognise the support from the industry and the success of Shortcross Gin, Fiona and David invited bartenders from across the country to tell their own Shortcross story at the 2017 Shortcross Signature Serve Event. Hundreds of entries were whittled down to 22 fi n a l i s t s who descended on Rademon Estate to showcase their signature serve for the judges. David Boyd-Armstrong, Head Distiller at Shortcross Gin, Paula Stakelum, Executive Head Pastry Chef at Ashford Castle, and Olivier Ward from Gin Foundry and Channel 4’s Sunday Brunch were all part of the judging team tasked with judging the Signature Serve event. Alan Glynn from 37 Dawson Street, Dublin triumphed with his Signature Shortcross Serve, the ‘Cross Club.' Alan wanted to create a serve that not only complemented and highlighted the flavours of Shortcross Gin, but was easily replicated at home for aficionados across the country. This worthy cocktail earned Alan the right to work alongside Head Distiller David to create a new edition of gin at the distillery. This new Shortcross expression will be released in time for Christmas.

Sean Muldoon and Jack McGarry, owners of New York’s world famous ‘The Dead Rabbit’ bar paying a special visit to The Shed Distillery of PJ Rigney in Drumshanbo, Co Leitrim.

Best Bars Tribeton in Galway won the Best Gin Bar award in the Sky Bar of the Year awards this year and in 2016 the title was won by Co Antrim's Galgorm Resort and Spa. Waterford bar Davy Macs is a traditional Irish pub but it is also a specialised gin bar. Last year it was named as officially serving the best Irish gin and tonic in Ireland. The announcement followed a national gin and tonic festival run

by Great Irish Beverages, which featured over 100 venues across the island of Ireland. All participating venues created a signature Irish gin and tonic for the duration of the festival and the public was invited to vote for their favourite via social media. The winning Irish G and T, featuring Drumshanbo Gunpowder Irish Gin and elderflower fever tree tonic, won the vote hands down. Davy Macs serves over 60 gins covering everything from the exotic to the contemporary, Irish to new world. Gin cocktails are also their speciality & the fully trained bartenders with their passion for gin are always at hand to lead customers in the right direction.

The winning Irish G and T, featuring

Drumshanbo Gunpowder Irish Gin and elderflower fever tree tonic, won the vote hands down.

Over recent years the ‘World’s 50 Best Bars’ has become one of the most sought after awards to win in the bar industry. In 2016 New York’s Dead Rabbit, run by Belfast natives Sean Muldoon and Jack McGarry, beat 651 other shortlisted bars and retained

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For Information contact Counterpoint on 1890 276 468 Enjoy ALCOHOL Sensibly. Visit

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producers, with over 30 Irish brands now on the market. While the domestic market has been key to this growth, competition and innovation in the sector is also leading to export growth opportunities. Many Irish gin producers are working with Bord Bia to enter new markets and increase their exports. The Irish Spirts Association is working to support the continued growth of Irish spirits exports in line with the FoodWise 2025 strategy.”

The Right Mix The new and improved Club Mixers Tonic recipe was awarded the esteemed 'Three Golden Star Superior Taste Award' as part of the International Taste and Quality Institute’s 'Superior Taste Awards.' The new improved Tonic was awarded an accolade of superior and exceptional taste as part of a blind taste test, adjudicated by a panel of 135 expert and unanimously recognised chefs and sommeliers. “Our focus has always been to deliver a unique and superior taste experience, which is why being internationally recognised as delivering an exceptional taste was such a proud moment for the brand and reaffirms the strength of our offering in such a competitive space," says Stephen Cramp, Marketing Controller at Britvic Ireland. Club has relaunched its iconic range, which has a rich heritage going back to Belfast in 1852 when Club invented a world first - Ginger Ale. Emmet O’Brien, Head of Marketing at Counterpoint, has said that the new liquid has been exceptionally well received by customers and consumers alike. The new Tonic recipe is blended with crisp citrus notes balanced with a distinct fizz. Similarly, the Slimline Tonic is based on the original recipe and has a crisp and refreshing taste with fewer calories. Club Mixers Soda water is both bubbly and refreshing. As well as the Tonics and Soda, the Club range includes Lemonade, Bitter Lemon and its classic Ginger Ale. Since 2010, the name Thomas Henry has been the main inspiration for a young company from Berlin to produce a perfect selection of premium mixers. Emmet O’Brien, Head of Marketing at Counterpoint Ireland, believes that the brand’s decision to work closely with leading bartenders is resulting in a big following for the brand across the globe and in Ireland. The development of the premium range, which includes unique mixers such as Cherry Blossom Tonic, Mystic Mango and Ultimate Grapefruit, has been a collaboration between invited bartenders and the Thomas Henry innovation team. After only seven years, Thomas Henry is now available in over 50 countries.

Caption here

The Gin Crowd Another sign that Ireland's gin revolution is continuing apace is the recent establishment of a new gin group to represent Ireland's gin producers. The inaugural meeting of the group was hosted by the Irish Spirits Association on August 30 and provided a forum to scope out key issues affecting the sector. The gin producers in attendance were: Irish Distillers (Cork) Cork Dry Gin; The Shed Distillery (Leitrim) - Gunpowder, Von Hallers; Echlinville Distillery (Down) - Echlinville, Jawbox; Dingle Distillery (Kerry) – Dingle; Glendalough Distillery (Wicklow) - Glendalough Botanicals; The Connacht Whiskey Company (Mayo) – Conncullin; Boann Distillery (Louth); West Cork Distillers Ltd. (Cork)- Two Trees, Garnish Island; Rademon Estate Distillery (Down) – Shortcross; Pearse Lyons Distillery /Alltech (Dublin)- Ha'penny; and Chinnery Spirits Ltd (Dublin). The group agreed that their number one priority was to support the creation of a legally-recognised standard for Irish gin. Pat Rigney, Managing Director of The Shed Distillery was elected chair of the new group.

The Department of Agriculture and Food was also represented at the meeting, where regulatory issues affecting producers was discussed.

“Recent years have seen a resurgence in the market for gin as consumers seek to try out different brands,” said Willian Lavelle, Head of the Irish Spirits Association.

“Consumers are looking at new combinations for which this age-old product can complement modern tastes.

In Ireland, this resurgence in interest has been matched by an explosion in the number of brands of Irish gin

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Conference Report

r u o Y g n i n n Pla

e r u t u F s ' b u P With the Dublin licensed trade in recovery, the outlook for the future is increasingly positive. Maev Martin reports on the Licensed Vintners Association's recent 'Your Pub's Future' conference, which sought to help publicans with their long-term planning and respond to fast-changing customer trends.

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peakers at the conference included Marina Bleahen, Managing Director of business coaching and training organisation ActionCoach, Aiden Murphy of Crowe Horwath Consulting, John Nugent, founder and Chief Executive of Green & Fortune, a bar, restaurant, café and events company in Kings Cross, London, Pol O'Conghaile, travel editor of The Irish Independent, and Jack McGarry and Sean Muldoon, the masterminds behind The Dead Rabbit bar in New York.

S

Maria Bleahan talked about making every employee a profit centre for your business.

She told delegates that traditional training is dead. To back up this assertion, she quoted Deloitte as saying that company training is the least desirable way to learn. "It is hard to find good staff in the hospitality industry and there is increasing competition in the market for good people, so the industry needs to think about training the people that they have in order to retain them," she said.

"Highly engaged employees do more than is expected of them, highly dis-engaged employees do less than is expected. Most employees are disengaged, ie, just doing what they have to do and no more." She

fewer safety accidents (-48%), less theft (-28%), higher customer ratings (+10%), increased productivity (+51%) and a worforce that is less likely (87%) to leave."

She also said that publicans shouldn't be afraid to increase prices on some premium products, once they have equipped their staff to upsell.

Food for Thought Pol O'Conghaile of The Irish Independent talked about the different ways that publicans can rethink the food offering in their operations. Before getting into his presentation, he was pleased to hear that the vast majority of publicans at the conference did food, were on social media, and had eaten in other establishments in the past month.

"Virtually all travel experiences now involve food – it is sexy, of the moment, and suits social media," he said. "10 million visitors to Ireland are spending 2bn annually on food. We are comfortable with casual dining in Ireland and there is terrific variety and quality food in pubs. Also, we have moved from the perception of food out as an occasional and expensive treat to it being a casual and regular experience.

There is also a lot of creativity happening in hospitality businesses. For example, at the

"Consider outsourcing excess space.

For example, could you have six week residencies for up and coming chefs to add sparkle to your business, or allow monthly pop ups for 'on trend' street food vendors.'' quoted a few more global statistics from Deloitte - 3,400 of every 10,000 paid out in labour costs is wasted, only 14% of people tend to be highly engaged in their work, and businesses with a highly engaged workforce are eight times more profitable in a five-year period. "It is all about how we change those statistics," she said. "Engagement cannot be trained and it certainly can't be created using the traditional hierarchical model. You need a group activation approach that also includes part timers who are an important part of pub businesses. A highly engaged workforce means more profit (+22%),

Bullitt Hotel in Belfast they designed their lobby as an all day space for breakfast, lunch and evening dining. This is a great example of a hotel thinking about its casual customers who want to be in comfortable spaces and a lot of pubs are also thinking that way now." He highlighted a number of casual food trends in the market – the popularity of donuts, baking and burgers, seafood and Poke bowls, and the growing importance of the farm to fork concept and personalisation. "There is no business that is better placed to be at the centre of these trends than a pub," he said. "It is a human and relatable space in a high

tech world and a space that is authentic, not formulaic."

He also pointed out that everything in travel is now local. "Airbnb recently launched a product called trips where their hosts offer their own individual and local experiences," he said. "Marriott Hotels have started hiring local bloggers called Navigators who give tips to their hotel guests so that they can experience a city like a local. What is more local than a pub?" And the modern traveller just loves to share, especially the Millennial. "There is a hotel in Sydney in Australia that is designed to be Instagram friendly," he said.

"If you have 10,000 Instagram followers or more you can stay in the hotel for free!" Pol also highlighted the increasing convergence of food and drink. "Eatyard in Portobello in Dublin is a good example of this. Shacks and food trucks are very popular. At the Guinness Storehouse they have several food spaces and the chefs there have been tasked with coming up with dishes that pair well with not just Guinness but with a variety of other drinks as well and they are getting a strong food reputation as a result." Partnerships with food supply businesses or other hospitality businesses can also prove to be very fruitful for publicans. He referred to The Dead Rabbit's creative partnerships with The Westbury Hotel in Dublin and with Claridges in London.

Looking ahead, he predicted that pintxos or small tapas, will be very popular, as will snacks, pastries and deliveries.

"Vegetarian comfort food will also be big and will move way beyond sweet potato fries," he said. Pol also touched on the problems that publicans encounter in running pubs. "Irish pubs are playing catch-up globally when it comes to food," he said. "Also, as a lot of Irish pubs are small, running a food operation may not be practical. When it comes to the food technology that is required to operate efficiently and profitably, maybe pubs need to consider outsourcing production. It is also important to do something simple with food but do it well. Don't overstretch yourself in terms of dishes and menus."

Getting the Most from Your Space A native of Dublin and graduate of Dublin College of Catering, Green & Fortune's John Nugent, talked about what is happening in the London hospitality market. He launched Green & Fortune in Kings Cross, London in 2008 and

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the company continues to expand. He recently launched a bar, restaurant and events business in the iconic London building, Sea Containers. A selection of the bar and hospitality businesses that John has been involved with include Bentley's Oyster Bar and Grill, Rotunda, Bar and Restaurant, The Gherkin – 30 St Mary Axe, and Mulligan's. "Is the London pub dead?" he asked. "No, a new pub called Wigmore was opened recently by a Michelin Star French chef in a five star hotel in London. But there are challenges for publicans. Twenty nine pubs are closing every week in the UK. Are millennials shunning pubs and is social media killing the traditional pub?

The reality is that the Uber generation is making trips outside the city to have new dining experiences. The market is changing – the definition of bars and pubs is changing – but one thing that we have is space. There are lots of people without desks and offices but who want to be part of something. The coffee market is growing and coffee outlets are staying open longer and are eating into the pub market. One example of

"We have brought a sales skillset into our team to grow an events business in our bars and restaurants...it is a way of driving better spend in your bars and I would urge Irish publicans to consider it.'' these 'disruptors' is a coffee shop called Grind that sells alcohol as well as coffee.

Places like this are creating communities and are welcoming in people who don't have traditional office spaces. There is an appetite for community, so pub spaces can be expanded to feed that growing market. There has been almost 50% growth in the food-led pub sector in the past five years but there are threats and challenges from independent coffee shops and bistros. However, where pubs have the edge is their inherent hospitality.

Consider outsourcing excess space.

For example, could you have six week residencies for up and coming chefs to add sparkle to your business, or allow

monthly pop ups for 'on trend' street food vendors. Conference and events business is a big part of what we do and we employ specialists on this side of the business to advise us. We have brought a sales skillset into our team to grow an events business in our bars and restaurants. This person is a sales executive – they are not on the floor or involved in operating the business.

In the past we left that to bar and floor managers and it wasn't working. We have done this over the past five or six years and it is a way of driving better spend in your bars and I would urge Irish publicans to consider it. We expect our sales executives to generate £350,000 every year in food and beverage sales."

John also pointed out that the nonconventional bar can offer publicans significant revenue-earning opportunities in the short term and he has plenty of experience running such operations, including a bar in a museum in London's docklands, which was named best bar in Canary Wharf for five years in a row, and The Terrace Bar outside the Royal Opera House. Successful one off bars that he has been involved with include a bar in Waterstones bookshop in Piccadily, a bar outside Wimbledon, and a champagne bar at St Pancras train station, which is now 10 years old.

In a joint presentation Sean Muldoon and Jack McGarry of New York's The Dead Rabbit bar told the publicans present that they spend $250,000 a year on branding. "We spend that on our menus and on the printing of various promotional materials," they said. "We take our cocktail menus very seriously. The menu has 30 drinks on it and it changes every six months. $88,000 a year is spent on our cocktail menus alone." The Dead Rabbit has 50,000 followers on Facebook and 80,000 on Instagram. All of that might be out of the reach of most publicans, but there is no harm in dreaming big. After all, that's what Sean and Jack did – and look where it got them!

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TO POURING YOUR HEART INTO IT. SHAY OLA

FOUNDER, THE REBEL DINING SOCIETY

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Christmas Drinks

Winter

WARMERS As the season of goodwill draws near, Licensing World highlights a few tipples that are perfect for raising a toast to celebrate the festive season, as a gift for that special someone, or for simply keeping warm on those cold winter nights.

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Carlow Brewing Company's O’Hara’s have recently released their 2017 edition of Winter Star, a spiced rye ale with flavours of coconut and cinnamon followed by subtle hints of orange zest. The combination of rye, cinnamon, coconut and orange zest make for a full flavoured beer with a touch of extra heat that is perfect for the cold months. Rye malt contributes a unique flavour to beer. In fact, its true flavour can be likened to that of rye bread. Its contribution to the bread is the soft grain, tartness, and spiciness, which is what Carlow Brewing Company are looking for in their beer. Along with this flavour, rye contributes a crispness or tartness on the palate, often creating the impression that the beer is drier than one would expect.

Meanwhile, Dalcassian Wines & Spirits is distributing a wide range of whiskies, wines, rums and liqueurs that are ideal for the discerning drinker this Christmas. The Founder’s Reserve is a unique creation inspired by whiskey makers of bygone Ireland, where pot still and malt whiskeys were married to create a super-premium blend.

The Founder’s Reserve is the original and signature blend created by founder Bernard Walsh, using 70% single malt and 30% single pot still. This is unusual in itself, as Walsh Whiskey are the only creators of Irish blended whiskey to contain 100% whiskey distillates from the copper pot still and 0% grain or column still whiskey. This results in a much more flavoursome whiskey. The Founder’s Reserve is triple distilled and matured in bourbon casks.

Recently awarded Gold at the 2017 Irish Whiskey Awards in the Best Irish Blended Whiskey (RRP less than 60) category, The Founder's Reserve was also a gold medal winner at The International Spirits Challenge in London, as well as being one of the highest

rated Irish whiskey’s in Jim Murray’s Whiskey Bible, with 93 points.

Writers’ Tears Copper Pot is a unique take on the old Irish pot still whiskey and it is taking the world by storm. International fans include Katy Perry, who shared a snap of her drinking the Irish whiskey on her Instagram story earlier this year, and Marta Kauffman, co-creator of Friends, who has a bottle in her office, no

doubt for literary inspiration. The everpopular, award-winning Writers’ Tears whiskey is an amazing blend of aged single pot still and single malt whiskey, which are both distilled in copper pots. The Writers’ Tears Copper Pot whiskey range includes three gift options - single bottle whiskey presentation pack, a glasspack, and a mini book. Writers’ Tears Copper Pot is packaged in a beautifully finished, elegant carton with a stylised teardrop design. The Writers’ Tears Copper Pot Glasspack includes two teardrop branded whiskey tumblers and a 700ml bottle of Writers’ Tears Copper Pot, which is perfect for sharing with friends this holiday season. The Writers’ Tears Copper Pot mini gift book is a beautifully presented unique gift in the style of a book, complete with a secret compartment containing three miniature (50ml) whiskeys.

Treat your customers to something extra special this Christmas with Jefferson’s small batch bourbon. Jefferson’s carefully selects small, esoteric lots of aged bourbon in barrels of various ages. Tthey are then skillfully blended to achieve a perfectly balanced taste. The barrels are chosen for their quality, age and taste profile. The range includes: Jefferson’s Very Small Batch, a smooth full bodied bourbon that is big enough for the bourbon connoisseur, yet approachable for the new premium

bourbon drinkers; Jefferson’s Reserve, a big sophisticated complex bourbon with front loaded flavour and a deep finish, a marriage of four different bourbons aged up to 18 years; Jefferson’s Ocean, aged for eight years on land and a further six months at sea - during the voyage the bourbon touches five continents, reaches 30 ports and crosses the equator four times; and the new Jefferson’s Groth Reserve Cask Finish, which is said to have first been aged in new American oak for six years. From there, it was finished in Groth Cabernet Sauvignon barrels for a further nine months.

Groth is a well-respected winery out of California’s Napa Valley.

SPARKLING CELEBRATIONS Put some sparkle into your Christmas celebrations with the exquisite Pommery champagne. One of just 16 Grand Marques champagnes that make up the Champagne Academy, Dalcassian Wines & Spirits recently took on the House of Pommery. This is a very special year for Pommery, as the House holds the presidency of the Champagne Academy, a supreme honour which only comes to each house once every 16 years. Each Champagne from the House of Pommery is a harmonious combination of wines from the current harvest and the

Domaine’s reserve wines. The house has the equivalent of a half year's harvest of reserve wines to maintain regularity each year, no matter what the harvest is like. The range of Pommery champagnes include Pommery Brut Royal, Pommery Grand Cru Vintage, Pommery Brut Rosé, Pommery Blue Sky, Pommery Apanage Rosé, Pommery Louise Vintage, Chateau La

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Christmas Drinks

Gordonne Verite Du Terroir Rosé, and La Chapelle Gordonne Rosé.

Paul Mas is one of the most recognised wine-makers from the Languedoc region and is one of the world’s most awarded wineries.

In the space of just 17 years, JeanClaude Mas, winemaker and owner of Les Domaines Paul Mas has become a reference the world over for South of France wines.

Dalcassian Wines & Spirits has worked with Paul Mas since the very beginning, and now as well as the supremely popular classics, the impressive portfolio boasts specialty wines (including organic.

Paul Mas produces authentic and affordable wines, “everyday luxury”, from single varietal wines (wines are crafted with 40 different grape varieties) and single vineyards such as the Vignes de Nicole.

SOMETHING SPECIAL The Christmas season is a time of celebration when customers will seek something extra special to enjoy. The exceptional Diplomático rum collection will not disappoint. Renowned

as the leading rum in Venezuela, the Diplomático distillery is located in at the foot of the Andes Mountains, nestled in the heart of sugar cane fields, which are freshly harvested to produce molasses and honeys for the splendid range of rums. The secret to Diplomático’s exquisite taste lies in the intricate blending and ageing processes. Each rum is carefully crafted and distilled using a

variety of methods, drawing on the Hispanic tradition of divers continuous columns for light rums, ancient copper pot stills for complex rums, and a Batch Kettle system for medium-bodied rums.

The aging of Diplomático rums takes place in different types of casks, predominantly casks that had previously aged bourbon and malt whiskey. After the aging process, Diplomático’s prestige expressions, Single Vintage and Ambassador, are placed in the most exclusive Spanish sherry casks for additional time, to provide the perfect finish. Another popular Christmas choice, Schwartzhog is a medieval kräuter liqueur from the heart of Germany.

The versatile liqueur can be enjoyed cold, on the rocks or mixed across a range of cocktails. Crafted with Wormwood, Buckbean and select herbs, roots and fruits of the forest, the secret medieval recipe has been handed down through generations of the Hardenberg family, whose family roots go back to the 11th century.

CELEBRATE WITH US #SKYBAROFTHEYEAR

2 NIGHTS B&B WITH DINNER ON ONE EVENING FROM €325 FOR 2 PERSONS SHARING Offer includes: Full Irish breakfast 3-course evening meal on one evening of your choice A glass of Prosecco with dinner A box of chocolates in your room on arrival Full access to the leisure centre Nightly movie showing in the hotel's in-house cinema ‘The Cameo’*

www.themontenottehotel.com 021 4530050 *Offer is subject to availability, terms and conditions apply

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Budget 2018

Taxing TIMES

While the maintenance of the 9% VAT rate in Budget 2018 was welcomed across the drinks trade, the industry is concerned about the imminent sugar tax and the Brexit, which is already having a damaging impact on the Irish drinks sector.

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Budget 2018

T

he Licensed Vintners Association (LVA) described the continuance of the current rate of alcohol excise and the maintenance of the 9% VAT rate for the hospitality sector in Budget 2018 as a reasonable outcome for the trade, in the circumstances of the available fiscal space. However, the LVA points out that the full effects of Brexit are already having a damaging impact on the Irish drinks and tourism sectors, as evidenced in the decline in UK tourists to Ireland and the increased threat of cross-border shopping. “It’s important to remember that Ireland already has one of the highest excise rates in Europe and with this and Brexit in mind we felt that there was a strong case for a cut in excise rates on alcohol in this Budget," says Donall O’Keeffe, Chief Executive of the LVA. "We will target an excise reduction in 2019, as part of the Support Your Local campaign. With pubs being one of the largest channels of foodservice for both domestic consumers and tourists alike, we very much welcome the continuation of the 9% VAT rate for the hospitality sector, which is pivotal in terms of maintaining our competitiveness and jobs. While it is modest, we welcome the increase of 200 in Earned Income Tax Credit for the self-employed and we are calling on the Minister to continue the process of equalising this tax credit with PAYE workers in future budgets.”

Similarly, while welcoming the Government's decision to leave Ireland's excise tax rates unchanged, the Drinks Industry Group of Ireland (DIGI) pointed out that Ireland is still considerably out of sync with European levels. Ireland has the second highest rates of excise tax in the EU, behind only Finland. “The Government has signalled

"THE IMPACT OF BREXIT IS UNFOLDING NOW CURRENCY RATES ARE FLUCTUATING, THE NUMBER OF UK VISITORS TO IRELAND ARE FALLING, AND BORDER COUNTIES ARE INCREASINGLY CHALLENGED.'' its intention to intensify its preparations for Brexit, and having an internationally competitive excise tax rate must be part of this preparation. The impact of Brexit is unfolding now - currency rates are fluctuating, the number of UK visitors to Ireland are falling, and border counties are increasingly challenged. The drinks and hospitality sector employs 210,000 people and for it to safely weather the Brexit storm, closer collaboration and meaningful policy reform is imperative. We look forward to continuing to engage in this process.”

Speaking at their annual Irish Wine Show StarAwards to 45 wines at SIP 2017, Cathal McHugh, Vice-Chairman of the National OffLicence Association (NOffLA) called on the Government to reduce excise duty on alcohol, specifically wine, which is currently taxed on 29

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"MANY ONLINE RETAILERS OF ALCOHOL LOCATED OUTSIDE OF IRELAND ARE ILLEGALLY SELLING AND DELIVERING ALCOHOL DIRECTLY TO IRISH CONSUMERS..." average 624% higher in Ireland than other EU countries. “This annual event allows us to celebrate some of the finest products sold by our highly trained members around the country," he said. "NOffLA members are committed to excellence both in terms of personal service and the high-quality wines that we offer.

However, this offering is under serious threat due to the soaring cross-border trade following on from Brexit and the 25% reduction in the value of the Sterling since the 23 June 2016 referendum. Our members, who are locked out of the recovery due to the punitive excise rates, are under significant financial pressure because as much as 50% of the cost of a bottle of wine is excise and VAT. However, in our recent members’ survey, 67% of surveyed off-licence retailers believe that a 15% reduction in excise on alcohol will mitigate against the likely impacts of Brexit. Currently, Ireland has the highest taxation on wine in the European Union, while in terms of alcohol generally, Irish consumers pay 175% more than the average EU citizen. Excise duty and employment are intertwined, with our members reporting that they have had to reduce staff due to duty increases, while 68% indicated they would either hire more staff, or increase the salaries of existing staff were excise to be decreased by 15%. NOffLA members are highly trained and responsible local retailers that contribute to their communities through direct investment and local employment. We are calling on the Government to protect these local businesses that underpin communities all across Ireland.”

illicit trade has been given an added impetus. In addition, higher excise gives an economic incentive to the smuggling of alcohol products. The number of Revenue seizures of alcohol products increased greatly in 2016 compared with previous years. In 2016 for example, there were 1,875 seizures of alcohol products, compared to 938 in 2015, an increase of 99% year-on-year. This compares to 550 seizures in 2014, 507 seizures in 2013, and 359 in 2012.

Online tax evasion is generally achieved by the vendor labelling the shipment with non-alcoholic commodity codes such as foodstuffs, collectibles, or not for consumption items which would not attract duty, thus enabling the exporter to bypass customs and the excise which should be payable on import." NoffLA is calling for the creation of a Remote Off-Trade Licence by the Department of Justice in the upcoming Sale of Alcohol Bill.

A Bitter Bill

In its pre-Budget submission, NoffLA called for a ban on below invoice cost selling to support health policy. "A ban on below invoice cost selling of alcohol would ensure that alcohol is retailed in a responsible manner through the elimination of deep discounting, and will work in tandem with Minimum Unit Pricing (MUP) to prevent premium alcohol brands being retailed at dangerously low prices to drive footfall," said the submission. "Banning the retailing of alcohol at below invoice cost price will ensure that large mixed retailers can’t reclaim 23% of the loss in their VAT return; saving the State an average of 24m each year. While 21% of NOffLA members believe that the introduction of MUP would level the playing field between independent off-licences and large supermarkets, 98% believe that a ban on below cost selling in conjunction with the Public Health (Alcohol) Bill would be a more effective measure."

In a statement issued following the presentation of Budget 2018 in October, Britvic Ireland said that it recognises government’s decision to implement a sugar tax but was disappointed that the soft drinks sector has been “arbitrarily singled out”. Nearly 75% of Britvic Ireland products are already low or no sugar, and not subject to the tax, a journey that began long before talk of a sugar tax.“It is essential that the Department of Finance and Revenue engages with the industry to ensure that Republic of Ireland manufacturers, retailers, wholesalers, publicans and foodservice operators are not disadvantaged versus imported product, especially in an environment of weakening Sterling,” said Kevin Donnelly, Managing Director, Britvic Ireland. “We look forward to constructive engagement as soon as implementation details become clearer, most likely in the upcoming Finance Bill. Given the implementation timeline is less than half that afforded to the industry in the UK, early engagement on this matter is crucial.”

NOffLA's submission also called for the establishment of tighter control on out-of-State imports in terms of VAT and excise collection. "Many online retailers of alcohol located outside of Ireland are illegally selling and delivering alcohol directly to Irish consumers without paying the legally required excise and VAT in Ireland," stated the submission. "Given the devalued Sterling, and the lower rates of excise and VAT charged in the UK, cross-border 30

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Tune Into The BeneďŹ ts of Music in Your Business There is little doubt that the atmosphere and ambiance in a restaurant, pub or bar would not be the same without music.

Taking out a Dual Music Licence from IMRO for the use of music in your pub or bar ensures that you can legally use our vast repertoire of music to create a more positive and productive environment for your customers and staff. You are also ensuring the music creators behind the music you use to enhance your business are fairly remunerated for their work.

91% of respondents surveyed said they liked a bar with some background music.

Over three-quarters of drinkers said that background music would encourage them to go there more often and 82% of drinkers said they would buy another drink if music that people enjoyed was being played.

(Source: www.musicworksforyou.com)

If you play copyright music in your pub, hotel or restaurant for background purposes, you will need a Dual Music Licence for your business.

For further queries, contact our Customer Support Team at 01 661 4844, by email at duallicence@imro.ie or visit www.imro.ie/duallicence

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Wine

h s i r I t e k r a M e n Wi WHAT'S TRENDING IN THE

Is gin really the new white wine? Jean Smullen looks at trends in the world of wine over the coming year to help those in the on-trade, who may be putting a wine list together, to make a more informed choice.

D

istributors and publicans are continuing to witness the impact that the continuing popularity of premium gin and craft beer is having on wine sales. The craft trend is causing a decrease in wine sales in the 25 to 34 age group, or Millennials, as they are known in marketing terms. Figures from the Irish Wine Association (IWA) Wine Market Report for 2011 showing volume wine sales in the 25 to 34 years old category make for interesting reading. Five years ago, 25% of males and 24% of females in this age bracket were purchasing wine. In the same year, Baby Boomers (anyone born during the period mid1940 to mid-1960) were drinking less wine. The wines sales figures in 2011 show that within the 45 to 54 age bracket (Boomers), 22% of males and 24% of females were consuming wine, and in the 55 to 64 age bracket (Boomers) 14% of males and 15% of females were wine drinkers.

in the 45 to 54 age bracket now drink wine, which is broadly on a par with five years ago, but in the 55 to 64 age bracket 17% of males and 16% of females are drinking wine, which shows a small increase. Contrast that with the decrease in wine consumption by Millenials from 25% in 2011 to 16% in 2016 and the figures speak for themselves.

Ireland’s economic recovery is reflected in the figures for the on-trade (i.e. sales of wine in pubs, restaurants, hotels and clubs) in 2011. Off-trade sales (i.e. supermarkets, off licences, multiples and symbol groups) accounted for 81% of a wine market of nine million cases. That meant that 19% of all wine sales took place in the on-trade, 15% in hotels and restaurants, and four per cent in pubs. The recession and two hefty tax increases on wine meant that sales of wine fell to a low of 8.2 million cases in 2013. Last year, they returned to their 2011 high of nine million cases; the good news was that on-trade wine sales increased to 21% of the total market, while off trade sales fell to 79%. This indicates that the Irish consumer is now eating out more and enjoying wine with their meal. The figures also show that, contrary to popular belief, Millenials are NOT in fact getting excited by new grape varieties and drinking more wine, they are, in fact, drinking LESS wine.

“Right now, the Irish male Boomer loves two red wine styles - Argentine Malbec and Chateauneuf du Pape, or anything from the South of France, particularly the Rhone Valley. The female Boomer loves Pinot Grigio, New Zealand Sauvignon Blanc and Albarino from Rias Baxias in North West Spain.”

Five years later, in 2016, the same report shows that wine consumption has dropped to 16% for both male and female drinkers in the 25 to 34 age group, whereas Boomers were drinking more wine and eating out more in pubs and restaurants. The 2016 IWA report shows that 21% of men and 19% of women

Remember The 2 Ps However, before you dramatically alter your wine menu, it is very important to be realistic about who your customer is. The first thing to remember is that in Ireland, no matter what age bracket you target, the two ‘P’s’ are still everywhere. By this, I mean Prosecco and Pinot Grigio. With 27 years’ experience working in the Irish wine trade, I have a pretty good idea of what the Irish consumer likes to drink. My

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as well as Italian wine, especially red wines coming from southern Italy made from indigenous grapes such as Negroamaro, Primitivo and Aglianico, among many others, and you get the general picture about what is moving in terms of wine sales.

Italian Alternatives & New Spanish Styles

advice, therefore, is that you can be as adventurous as you like with your wine list, but no matter what is trending globally in the wine market, if you don’t have the staples you are not going to get repeat business here.

The Irish are a pretty conservative lot, especially when it comes to wine. The international trends are for new, less wellknown, grape varieties, red blends, lower ABV wines and lower ABV overall, as well as low intervention natural wine and affordable bubbles. However, the reality in Ireland is that the popular wine styles remain popular, and in 2016 Boomers are your main customers - and they know what they like!

Discerning Boomers This core customer group tends to be more adventurous, have a half decent knowledge of wine, and most are well travelled, especially in Europe. Right now, the Irish male Boomer loves two red wine styles Argentine Malbec and Châteauneuf du Pape, or anything from the South of France, particularly the Rhone Valley. The female Boomer loves Pinot Grigio, New Zealand Sauvignon Blanc and Albarino from Rias Baxias in North West Spain. They ALL love Amarone and Ripasso wines from Valpolicella, though they tend to be very expensive in restaurants and are therefore bought more for home consumption. Add to the list anything from Chile, red or white,

There are less well known Italian alternatives to Prosecco. Franciacorta, a DOCG in Lombardy where they use French grapes to make sparkling wine using the traditional method (second fermentation in bottle), is currently trending on the global market. This is a very different Italian sparkling wine to the ubiquitous Prosecco, which is made using the tank or charmant method, where secondary fermentation takes place in a stainless steel tank.

Franciacorta is a premium, bottle-fermented Italian sparkling wine made from Chardonnay, Pinot Nero and Pinot Bianco, which is becoming very fashionable. Watch this space – the trends usually appear here about 36 months (three years) later! Spain is also ticking all the boxes - new emerging Spanish wine styles, for both red and white wines, made in the less traditional way, are now in vogue. An example of this is Tinta Fino from Ribera Del Duero where many of the producers prefer to use French oak to create a more vibrant, fruit-forward signature style with a leaner finish that isn’t as influenced by wood ageing, which is more typical in other Spanish DO’s. For Spanish whites, Verdejo from Rueda is another wine style with a growing following.

“Franciacorta is a premium, bottle fermented Italian sparkling wine made from Chardonnay, Pinot Nero and Pinot Bianco, which is becoming very fashionable.”

Chile Still No 1 From a market perspective, the IWA’s September 2017 report shows that Chile is still the number one country of origin for Irish wine drinkers, followed by Australia, France and Spain. Wine is Ireland’s second most popular alcoholic beverage after beer – in 2016 the market share for wine increased slightly from 27.7% in 2015 to 27.8%. Sales of new world wines continue to account for the lion’s share of the Irish wine market. 63.8% of all wine sales in 2016 were New World wines, up from 62.5% in 2015. In the years 1990 to 2004, there was a dramatic increase in sales, with New World wines rising from six per cent of the total market in 1990 to 75% of the total market share by 2004, though that growth has fallen off slightly in the last decade. European wine sales

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Wine

continue to decrease, from a high of 39.2% in 2014, down to 36.2% in 2016. It should be noted, however, that old world sales have been showing some growth from their record low of 29.3% in 2008.

Regionality & Restraint When New World reds first hit the market in 1990 their appeal was obvious. The wines were made in a ‘fruit forward’ style with lots of alcohol and were rich and appealing. Fast forward 30 years and you will find that new world reds have changed dramatically.

The style is now elegant and restrained and the importance of regionality (or Terroir as the French like to call it) is very much reflected in the more restrained styles. It should also be noted that the winemaking is now a lot better. At the recent Australian Immersion Day trade tasting in Dublin, co-presented by Wine Australia EU Wine Educator, Emma

Symington MW and Ian Brosnan of ely wine bar in Dublin, the red wines were utterly unrecognisable from their predecessors a quarter of a century ago.

Australian Grenache is now undergoing a huge revival and is worth a look.

Lower alcohol, more restrained wine styles and regionality are all the hallmark of modern wine making in Australia. In the mid-price/premium sector, new wine styles from Chile prove that Chile can innovate with the best. Chilean producers are now producing wines in cooler, more far flung, regions to the north and south of the central valley.

“...new emerging Spanish wine styles, for both red and white wines, made in the less traditional way, are now in vogue. An example of this is Tinta Fino from Ribera Del Duero.”

Orange is the New Red

Another big trend in the global wine world during 2016 was the rise and rise of natural and “orange” wines. The term “orange wine” is new. It describes wines made from white grapes which have been left in contact with grape skins over a longer timeframe. Natural wines are wines that are made with as little intervention as possible, with producers adding a little sulphur at bottling. They are not for the novice wine drinker and a few examples of both styles are currently available on the Irish market. They are fashionable but be warned - some are an acquired taste. Finally, in terms of your list, do not forget that the most important factor with the Irish consumer is price, price and price! Restaurants would do well to bear this in mind; there is a price point above which the Irish consumer will not budge. The recession may be over, but the austerity mentality remains, especially when it comes to buying wine, so take note!

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Last Post

Fancy A Wee Dram?

MOVING THE WORLD'S LARGEST BOTTLE OF WHISKY Standing a whopping five feet five inches tall and holding a mighty 200 litres (or 8,000 drams) of the Famous Grouse, the world's largest bottle of whisky has taken pride of place at The Famous Grouse Experience at Glenturret Distillery in Crieff since it was officially certified by the Guinness Book of Records in 2012. The record-breaking bottle has recently moved from the Tasting Lounge to the more accessible Welcome Lounge at Scotland's most visited and oldest working distillery. It took the combined efforts of four stillmen, led by new Head of Production Ian Renwick, to shift the popular tourist attraction and install it in its new location. "The world's largest bottle has been in our tasting lounge for the past five years so we decided to shake things up a bit by moving it to the Welcome Lounge," says Mandy Ingram, Visitor Experience Manager at The Famous Grouse Experience. "Our visitors just love taking ‘selfies' with it and this makes it just that little bit more visible and accessible." The Famous Grouse snatched the world record from Jack Daniels in 2012. The American drinks firm had previously held the title with a 184-litre bottle. The Famous Grouse bottle was created by expert Czech glass manufactures Bomma from Svetla, near Prague, and the company became so immersed in the project that they personally drove the bottle 1,200 miles to Scotland in a very carefully packed container.

Once safely delivered to Crieff, it was filled with the equivalent of 8000 drams and the record was certified by the Guinness Book of World Records.

Visitor experience assistant Michael Young is pictured with the world's largest bottle at The Famous Grouse Experience at Glenturret Distillery.

Craft Brewer Makes P45 Fun and Tasty

backbone. There’s also good quantity of US hops for the boil balance. The malt backbone has a refreshing bitterness. Ingredients also include Amarillo hops."

The small brewery, housed in an old barn on the farm, has also created the first toasted coconut porter beer, Koko (5.5ABV), in cans. The brewing equipment was converted from steel tanks in the dairy parlour.

The cans are retailed at around £2.30.

Another beer he has developed blends hand roasted coffee beans from Guatemala supplied by Belfast Coffee Company. The beers are all now being distributed in Northern Ireland by Harland Wines. He admits to having a problem naming the new IPA. “It took a while to come up with the right name,” he continues. “I wanted something quirky, a bit of fun that would give drinkers a laugh while they enjoy the beer. Eventually I came up with P45 to celebrate my decision to leave the company I worked for. My focus is brewing beers that people can enjoy; beers without compromise in terms of ingredients or time."

Northern Irish craft brewery Bullhouse has launched a new IPA to be known as P45 ale. The small brewery, based at Newtownards in Co Down, was launched last year by brewmaster William Mayne who chose the name of the new beer to mark his decision to concentrate on brewing on a full time basis.

He gave up his career as account manager with a Japanese technology company in Northern Ireland, a business which exports to 55 countries. “I decided to quit the post and to focus all my attention and energies full time on developing and marketing my existing and planned beers,” he says.

Bullhouse is based on a family farm and is the only craft brewery in Northern Ireland to concentrate on ales in cans, cask and keg, now on sale in Northern Ireland. He aims to grow sales of his products outside Northern Ireland and opted for 330ml cans for ease of distribution. “The new IPA (4.8ABV) is a British Pale Malt and Belgian Crystal Malt," he says. "These provide a strong malt

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