Autumn 2018
Honouring the industry’s finest at the
The Man from Monivea - meet the VFI’s new President, Padraic McGann
2018 Bar of the Year Awards
A gem
Gin of a
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Contents
20
4 4
NEWS
13
BARFLY
16
CLOSING TIME?
13 19
Two pub owners tell us why they think pubs are closing around the country
19
SPIRITED TIPPLES Licensing World takes a look at some of the industry-leading white spirits on the market
26
INTERVIEW VFI President Padraic McGann talks to Licensing World
29
TURN ON, TUNE IN… Why user experience for customers visiting a pub or hotel is enhanced by the presence of music
31
2018 BAR OF THE YEAR AWARDS All the winners from the industry’s most important night
26
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Editor's Letter
Welcome... Just as this issue of Licensing World was going to print, details of Budget 2019 were announced. Although tourism bodies and trade associations had voiced their concerns over an increase to the VAT rate and spelled out in no uncertain terms what the consequences of such an action could be, Finance Minister Paschal Donohoe announced an increase of 4.5%. This restores the VAT rate for the tourism sector back up to 13.5%. Outlining his reasons behind the increase, the Minister said a review of the 9% VAT rate had found that the measure had "done its job". Acknowledging that the change could present a challenge to the industry, he added that €35 million has been allocated to the Department of Transport, Tourism and Sport to provide more targeted supports to the sector. This will include €4.5 million for regional initiatives like Ireland's Hidden Heartlands and the Wild Atlantic Way as well as nearly €10 million for further development of the Greenway network. Whether these measures provide any kind of safety net for the industry remains to be seen but there’s no doubt that the VAT increase will impact the sector. Pubs around the country that have pulled themselves back from the brink of closure through extending their offering to food could be disproportionally affected by the rise. VFI Chief Executive Padraig Cribben has described the VAT increase as a 'shocking and retrograde step' that will cause excessive damage to the sector while other bodies within the industry have also expressed their concern over the future of Irish pubs. How the VAT increase impacts the sector remains to be seen. Has the 9% rate really ‘done its job’? We’ll find out soon enough. In this issue, we take a look at who won what at the 2018 Bar of the Year Awards which were held recently at the Clayton Hotel Burlington Road. Cask brought the big award of the night back to the rebel county while a host of pubs and bars from across Ireland were also honoured at the event. For this issue of Licensing World we also caught up with the new President of the VFI, Padraic McGann, for a chat about his ambitions for the role. We hope you enjoy this issue and if you have any comments or opinions, drop us a line.
Licensing
WORLD Editor: Denise Maguire Creative Director: Jane Matthews Art Director: Áine Duffy Production: Nicole Ennis Stock Photography: iStock.com Sales Director: Trish Murphy Managing Director: Gerry Tynan Chairman: Diarmaid Lennon Published by: Ashville Media, Old Stone Building, Blackhall Green, D7. 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 2018. 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
VISIT US ONLINE www.licensingworld.ie FOLLOW US ON TWITTER @BarOfTheYear #SkyBarAwards18 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
Denise Maguire Editor The Licensing World editorial team email: editor@licensingworld.com
www.facebook.com /BarOfTheYearAwards www.facebook.com /TheHotelCateringReview
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BAR YEAR 2018 OF THE
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AWARDS
INFO@DALCASSIANWINES.COM WWW.DALCASSIANWINES.COM TEL: +353 (0) 1 2937977
03/10/2018 14:47 12:19
News
NEWS ROUND-UP BARTENDER SETS SAIL FOR Istanbul
Competition
After competing against nine other bartenders in the Opihr World Adventure Cocktail Competition in Dublin, Barney O’Kane from One Goose Entry in Belfast is preparing to set sail for Istanbul where he’ll represent Ireland at the grand final of the international competition. Speaking after the event, Barney said: “I’m completely overwhelmed to have won the Irish leg of the Opihr World Adventure Cocktail Competition! The calibre of the entrants was very high so I’m delighted to have come out on top.”
Jameson Cold Brew HITS THE MARKET
Jameson Irish Whiskey is set to pilot a new take on the classic combination of Irish whiskey and coffee; Jameson Cold Brew. The new drink, which is a combination of tripledistilled Jameson Irish Whiskey and cold brew coffee extract, will be trialled in limited quantities from September 2018 in response to the growing global appetite for Irish whiskey, quality coffee and coffee-driven cocktails such as the espresso martini. Bottled at 35% ABV, the new release will debut in Dublin’s Jameson Distillery Bow St and Dublin Airport at an RRP of €28.50.
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News LOCAL JOBS COULD TAKE THE HIT FROM PUBLIC HEALTH
(Alcohol) Bill
ALMOST 1,500 LESS PUBS IN IRELAND LAST YEAR THAN IN 2005 There were 1,477 less pubs in Ireland last year than in 2005, representing a 17.1% drop in businesses across the country, according to the Drinks Industry Group of Ireland (DIGI). In 2017, there were 7,140 pubs nationwide – a decline from 8,617 in 2005. The figures are based on an analysis of the liquor licence figures published by Revenue which tracks the number of premises that have publican’s licences. Rural counties saw the most significant drop in pubs, which serve as a major source of employment regionally. In 2005, there were 7,831 pubs in Ireland outside of Dublin. In 2017, that number dropped by 18.7% to 6,367. Cork, which has the largest number of pubs, saw the most significant decline in the country. In 2017, Cork had 915 pubs – a 25% decrease from 1,221 in 2005. Wicklow, Meath and Dublin saw the smallest decline in publican’s licences.
Irish Beer Exports WORTH €273M IN 2017
The Irish Brewers Association has released its annual report, showing that in 2017 the beer industry directly employed 1,064 people and contributed €424 million to the exchequer. The Irish Beer Market Report 2017 found that beer exports, by volume, rose marginally by 0.2% and were valued at €273 million, making Ireland the eighth largest beer exporter in Europe. The value of exports is down marginally from €280 million in 2016, but still up significantly from €228 million in 2014. The most popular destination for Ireland’s beer exports is the UK, followed by the US, France, Canada and Germany. The report also found that the craft beer revolution continues to take hold, with 100 microbreweries now operating around the country, producing an estimated 238,000 hectolitres in 2017.
Alcohol Beverage Federation of Ireland (ABFI) has warned that some of the measures in the Public Health (Alcohol) Bill will have a negative impact on local jobs, the rural economy and Ireland’s reputation as a producer of world class food and drinks products. Unlike many other industries, the drinks industry has a presence right across the country. There are now craft breweries in every county, operational or planned Irish whiskey distilleries in 22 counties and 14 operational or planned Irish gin distilleries. However the industry has warned that the Bill, if implemented in its current form, could hinder this growth. John Quinn, Global Brand Ambassador of Offaly’s Tullamore DEW said: “We are continuing to grow our brand and export around the world, which is having a positive knock-on effect on Offaly where we are based. However, we are concerned about the potential negative impact of certain measures in the Alcohol Bill, particularly the requirement for cancer warning labels to be added to alcohol products. This will have a hugely damaging reputational impact on our products and industry. No other country in the world has mandatory cancer labels on alcohol products and therefore such a measure is disproportionate and applies a stigma to products made in Ireland. The reputational damage to the category could be huge both in Ireland and importantly, in export markets, thereby undoing all the hard work of the past 40 years.”
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News
IRELAND RANKS SECOND IN EU ‘BIG 4’ FOR HIGHEST
Alcohol Excise Tax A report by DCU Economist Anthony Foley has shown that Ireland has the highest wine excise in the EU, the second highest beer excise and the third highest spirits excise, ranking alongside Finland, Sweden and the UK. Ireland has the second highest overall excise tax on alcohol in the EU, which is also subject to VAT at 23%. The Irish drinks industry generates €2.3 billion in revenue each year but maturing markets, more competition and external events like Brexit could, says the report, cause a slowdown. The Drinks Industry Group of Ireland who commissioned the report is calling for a reduction in alcohol excise tax, describing it as a ‘defensive measure’ in the face of internal and external threats to competitiveness and revenue generation. Rosemary Garth, Chairperson of DIGI and Communications and Corporate Affairs Director at Irish Distillers, said: “A smaller tax would allow businesses to spend more money on expanding into new markets, developing new goods and services, refurbishing and expanding premises and creating new jobs. Having fewer obstacles in the way of growth and innovation is especially important if British tourism and patronage slows in the event of a no deal Brexit.”
‘A retrograde AND DAMAGING STEP’ According to the Vintners’ Federation of Ireland (VFI), the decision by the government to increase the hospitality VAT rate to 13.5% is a shocking and retrograde step that will cause excessive damage to the sector. Commenting on the move, Padraig Cribben, VFI Chief Executive, said: “Removing the 9% VAT rate is a kick in the teeth for the hospitality sector. It will introduce uncertainty and undermine confidence in many pubs selling food who are already worried about their exposure to the effects of Brexit. Publicans in areas of the country where the recovery is weak will be disproportionately affected. “During the recession, many pubs invested heavily in a food offering that provided
exceptional value to consumers along with job security to staff. The VAT increase will reduce competitiveness and force many of those pubs to cut staffing levels. It is simply impossible for most business owners to absorb this increase.” He added that the increase is a hammer blow to members who employ over 40,000 people and will have long term consequences. “Removing this support to food operators at the stroke of a pen is a betrayal of all those who give everything in a high-risk sector. It is further evidence, if it was needed, that our Minister for Tourism Shane Ross, has once again failed the hospitality sector, wilfully ignoring the need for regional support beyond the narrow confines of his own constituency.”
Rye River Brewing Company WINS BIG AT BEER AWARDS Kildare-based Rye River Brewing Company won 19 awards at the recently-held World Beer Awards 2018, making it the mostawarded brewery in Europe. Among the awards were best double IPA for McGargles Dan’s Double IPA, best Kölsch style for Grafters Kölsch and best classic style Pilsner
for Crafty Brewing Company Irish Lager. 2018 has already been a successful year for the brewery; in April it picked up three medals at the Frankfurt International Trophy, another 12 at the Alltech Craft Brews and Food Fair in March and eight Great Taste Awards.
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News
Fever-Tree Gin School
OPENS FOR ENROLMENT
After a sold out run in the UK, the Fever-Tree Gin School is coming to Ireland to educate the palates of the gin faithful about their favourite drink and how to make the perfect mix. Keith Malone, master mixologist from Dublin, will put pupils through their paces at the Fever-Tree Gin School which will tour nationwide throughout September and October. Tickets are available from https://fever-tree-gin-school.eventbrite.ie
Drink Entrepreneurs SUPPORT ACCELERATOR PROGRAMME Kick-starting the recruitment campaign for Food Works 2019, Bord Bia, Enterprise Ireland and Teagasc have announced the coming together of some of Ireland’s best business minds to help develop the next batch of serial food and drink entrepreneurs and high potential start-ups. David McKernan, Java Republic; Ann Murray, Lír Chocolates; Paddy Callaghan, Natures Best; Pat Rigney, The Shed Distillery, Stephen Twadell, Food Investor & Business Coach; Larry Murrin, Dawn Farm Foods and John O’Brien, O’Brien Fine Foods have been announced as ambassadors for
the next phase of the programme which has commenced recruitment. This year, Food Works is targeting food and drink business propositions, including those from serial entrepreneurs with significant potential to scale. Applications are being sought from individuals and companies at various stages of development, from start-ups through to existing businesses. Over the last five years, Food Works has worked with 76 food and drink companies to develop scalable and export focussed business ideas.
Limited Edition Beer FROM CARLOW BREWING COMPANY Carlow Brewing Company is set to launch a new beer for a limited time this November. The eighth edition of O’Hara’s Irish Craft Beers barrel aged series sees the brewery’s Leann Follain Irish Extra Stout aged in first fill American bourbon oak barrels, supplied by The Dublin Liberties Irish Whiskey Distillery. To craft the beer, the Carlow-based brewery fills casks which were previously used for American bourbon with O’Hara’s Leann Follain. The stout is then aged in the barrels for three months where it picks up all the intricate flavours of the bourbon and the characteristics from the oak cask. After aging, the beer is then bottle conditioned to give a gentle carbonation, bringing out the best of both the stout and the bourbon. 7
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Unquestionably Ireland’s Most Awarded Gin.
Celebrating a GOLD medal at the San Francisco World Spirits Competition. “Products awarded a Gold medal are exceptional. They are near the pinnacle of achievement in their particular category”.
Order through Ireland’s leading beverage wholesaler to the licensed trade.
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03/10/2018 03/09/2018 14:48 12:37
News
Galway’s Tartare
AWARDED BIB GOURMAND
Tartare Café + Wine Bar in Galway city has been added to the Michelin Guide Great Britain & Ireland 2019 Bib Gourmand awards list. The restaurant, which is part of JP McMahon and Drigin Gaffey’s EATGalway restaurant group, opened one year ago and is inspired by the owners’ visits to Copenhagen and Berlin. Oysters and grass-fed beef are the dishes of choice at Tartare, while organic and biodynamic wines make up the restaurant’s drinks offering. Commenting on the award, JP McMahon said: “We are delighted with being awarded the Bib Gourmand from Michelin. We have worked hard to bring something unique to Galway. Congratulations to all of our staff.”
GIN & PREMIUM IRISH WHISKEY FASTEST GROWING SPIRITS IN 2017
Cancer Warnings
ON ALCOHOL SET TO GO AHEAD
The second industry report from the Irish Spirits Association has shown that gin and whiskey were the biggest growth markets for the drinks industry in 2017. While sales of spirits in Ireland are up 4.6% in 2017, they are still lower than five years ago. Gin remains the fastest growing spirit category among Irish consumers, up by 47.2% in 2017, with growth shared between both Irish and imported brands. Premium Irish whiskey grew by 40% in 2017 as more drinkers move up the value-chain, making more conscientious choices about what they drink. While consumption of alcohol continues to fall at home, exports of Irish spirits are growing at an everincreasing rate. Irish cream liqueur is continuing its resurgence, with 5.6% growth last year. Interestingly, in 2017 US whiskey overtook Scotch to become Ireland’s second-favourite whiskey category.
Despite reports that Minister Simon Harris was to drop the proposal to put cancer warnings on alcohol labels, it seems he is now set to bring the plan forward. The bid to scrap the health warning has been backed by the Alcohol Beverage Federation of Ireland, with its director Patricia Callan saying the planned new law is wrong as “focusing on one health issue alone does not give a full or accurate picture.” In plans due to be put back before the Oireachtas, the Minister is expected to say minimum unit pricing, the regulation of certain alcohol advertisements, the separation of alcohol products from other items in shops and health warnings will still be included in proposed new laws.
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News
DIAGEO RESERVE APPOINTS MARK MORIARTY AS New
Global Food Authority Diageo Reserve, the luxury portfolio of Diageo, has announced the creation of a new food advocacy role within the business – the Global Gastronomer. The person holding the role will be tasked with forging a more meaningful connection between the wider food occasion and the Reserve spirits portfolio, which includes brands like Johnnie Walker Scotch Whisky, Zacapa rum and malts such as The Singleton, Cardhu and Talisker. The first of its kind in the industry, the inaugural Global Gastronomer is award-winning Irish chef and business owner, Mark Moriarty. Mark shot to prominence in 2015 when he was crowned the San Pellegrino World Young Chef of the Year after impressing judges with his classically-based, simple, yet confident, cooking style. Since then, he has earned an international reputation as a specialist in food storytelling and an expert flavourist through his innovative pop-up cookery concept, which combines the art of fine dining with theatrical entertainment.
GOVT’S 'Schizophrenic Attitude’ TO IRISH WHISKEY INDUSTRY
IARD PROMOTES RESPONSIBLE SOCIAL MEDIA ADVERTISING
A recent article on Forbes.com by leading wine and spirits writer Joseph V Micallef has called out the Irish government’s 'schizophrenic attitude toward the Irish whiskey industry'. In the article, entitled 'The Future of Irish Whiskey: Is Dublin A Help Or A Hindrance', Micallef claims that the Irish government is shooting the industry in the foot and that despite the hundreds of millions of euros that the industry generates, the government is crippling the industry’s growth, citing the recently tabled Public Health Act. He added that, in the middle of a whiskey revolution driven by tourism, the new Bill “would sharply curtail the ability of Irish distillers to advertise in public”. “On the one hand,” he wrote, “Dublin wants to encourage new distilleries and whiskey related tourism, seeing it as an important driver of rural development and a source of significant growth for the economy. On the other hand, the Irish government has imposed one of the highest tax rates on spirits in the EU and taken a variety of steps to discourage the consumption of whiskey and other spirits. The Public Health Act recently tabled, being the most recent example. It is as if Dublin wants the lucrative tax revenue that the industry generates, the promise of rural jobs and development it can create, not to mention the tourism dollars and visitors it encourages, while at the same time preferring that no one actually drinks the stuff.”
The International Alliance for Responsible Drinking (IARD) has partnered with four of the leading global internet platforms to deliver new standards of responsibility in the advertising of beer, wine and spirits across social media. Together with Facebook, Snapchat, Twitter and YouTube, the 11 beer, wine and spirits companies that make up IARD will work to ensure the most up-to-date safeguards are used so that marketing communications relating to beer, wine and spirits are directed to those adults who can lawfully buy these products. They will also explore what changes can be made to reduce the chance of underage people seeing this advertising and how people can have greater control over whether or not they see alcohol advertising.
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News
Teeling Whiskey
WINS BIG AT SPIRITS COMPETITIONS At the 2018 Irish Whiskey Masters Teeling Whiskey scooped the top honours, receiving eight medals – six Gold as well as the overall Masters Title for its Teeling Single Grain Whiskey and also its Teeling Brabazon Single Malt Bottling Series 1. On top of these wins, Teeling Whiskey also won big at the 2018 International Wine & Spirits Competition (IWSC) picking up seven awards including “Silver Outstanding” for the Teeling Single Grain Whiskey, Teeling Revival Vol V Whiskey and Teeling Brabazon Bottling Series 2 Whiskey.
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246473_4C_Carlow Brewing_JM_LW.indd 1 29/08/2018 12:33
03/10/2018 15:32
11/10/2018 12:24
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05/10/2018 04/10/2018 09:55 14:43
News
BARFLY THE IVY opens
for business
Dawson’s Street’s newest addition, the Ivy, opened to much fanfare over the summer. The brasserie-style restaurant and bar accommodates approximately 200 guests for breakfast, weekend brunch, lunch, afternoon tea, light snacks and dinner. Dan Shanley Is bar manager at the new venue, Jamie Belton is general manager while head chef Nick Lentini is responsible for whipping up tasty dishes for customers to enjoy.
Nick Lentini, Head Chef
Dan Shanley, Bar Manager Michael Clancy,
Sling Shot
HITS THE GIN MARKET
Peter Clancy and Sheila Mullen
Lough Ree Distillery has entered Ireland’s gin scene with Sling Shot, which was launched at the Taste of Lakelands Food Festival. Sling Shot Gin is being distilled in a custom-built distillery in Lanesborough while construction of the Lough Ree Distillery and visitor centre is underway, ahead of its official opening in mid-2019. The gin is the first in a line of planned Lough Ree Distillery spirits that will include whiskey, vodka, liqueurs, poitín and fruit spirits. Investment in the new Lanesborough distillery will be in excess of €5 million.
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Pub Closures
Closing
TÄąme? With an increase in pub closures around the country, Licensing World spoke to two pub owners about their struggle to remain open for business
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Pub Closures
I
reland has lost nearly 1,500 pubs since 2005. That’s a 17.1% decrease and a loss that has been felt across rural Ireland in particular. Every county in the country has less pubs than in 2005 and although Cork has the most pubs, it saw a 25% decrease from 2005 to 2017, the largest drop in the country. Revenue figures also show that 866 fewer liquor licences were registered in 2017 than in 2005. With 90,000 jobs across the country dependent on the drinks sector, the report from the Drinks Industry Group of Ireland made for sobering reading. Licensing World spoke to two pub owners, one who was forced to close his business and another who has managed to keep his pub open, about this worrying trend and what measures need to be put in place to prevent any more closures.
Pat Crotty, Paris Texas Paris Texas in Kilkenny opened in 1996, just as the Celtic Tiger was starting to roar. It was a fantastic time to be in business, says owner and exVFI President, Pat Crotty. “We had invested a lot of money in forward planning and had the most extraordinary ideas to do all sorts of things with the pub. On the 28th of September 2008, all of those plans were thrown in the bin.” Articles in the newspaper telling people to bring a packed lunch into work signalled the end of pub lunches at Paris Texas. “Lunch was gone, as was dinner. People weren’t coming in for a drink and if they were, it was a value lager. It wasn’t just pubs that were suffering, it was everyone so if your customers are being hit, the first thing they do is cut out the few pints or G&T’s.” Pat decided to close the pub for 11 months and in that time, the building was completely stripped. “We started from scratch. We needed to reinvent the pub in order to make ourselves interesting to customers again.” Before any work could commence, Pat had to ensure the pub was in a financially secure position. “We went down the private finance route and within five years, we were back in a position where we could get rid of the private money and go back to the bank. Now, we're back in a normal trading environment.”
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Dalcassian Wines & Spirits T: 01 293 7977, E:info@dalcassianwines.com, W:dalcassianwines.com
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Pub Closures
Pat Crotty
The reinvention worked. A new American head chef, a Stateside-inspired menu and live music is getting customers through the door. “Now, customers love the menu but it took a while for people to get used to our type of food. I remember the first Sunday we opened, it was the Sunday before Christmas in 2013. The first person on the first table looked at the menu and asked, where are the dinners? They ended up going to another pub across the road. We’ve gotten bad reviews on Trip Advisor for not making toasted sandwiches – it’s not that we won’t, it’s that we can’t because we don’t have sliced bread or deli ham. Today, the menu is very popular and dishes like our hot wings, barbecue ribs, burgers and steaks are very popular with customers.” Since its reinvention, Paris Texas is back trading nearly five years and in that time, Ray will have tripled the pub’s first years’ business. The refurbishment has also been an exercise in future-proofing; every element is of the highest quality and won’t require reinvestment for many years. “We still have plans to expand. We’re putting in a new kitchen in November and we have plans for at least one new bar which we’ll do next year. You could argue that what we've achieved is something that Eamon Langton in Kilkenny has been doing for 40 years. By doing something new every year you are keeping people interested and inquisitive. That gets them in the door. It’s up to you then to mind them.”
Mike Power, The Cat’s Bar The Cat’s Bar in Mount Melleray, Co Waterford has been in Mike Power’s family for six generations. From 1840 to 2017, the pub played an important role in the small town; it was a place where people went to celebrate or commiserate, a place where people met,
debated and socialised. For some, visiting the pub was one of the only times in the week where they had the chance to chat with other people. Last year, the extremely difficult decision was made to close the pub for good. “Word got out about the closure and the night before we closed, a large proportion of the town came in to say farewell. We had young men in there that night in tears as I told them their grandfather and grandfather’s father would have sat on those stools before them.” From 2008, business started to decline at the Cat’s Bar. Initially the smoking ban had a detrimental effect but was, says Mike, ultimately a positive change for the industry. It was drink driving legislation however that had the most devastating impact on the business. “There was a cultural change happening at that time, people were starting to drink at home but really, the difficulty was with the drink driving legislation. I think Minister Ross's last decision frightened people in rural areas. I don’t for one moment condone drunk driving but I see nothing wrong with having two pints. We served food and we ran a B&B as well but what we needed was footfall. Our local community got frightened of even coming into the pub for one or two. We just weren’t paying the bills.” Despite lobbying TD’s to take a look at small businesses and the amount of excise duty they pay, no measures were taken to lift the pressure. “We don’t have a transport network in rural Ireland to bring people home. When he was coming out with the drink driving legislation, we asked Minister Ross in particular to put something in place but he totally disregarded it. We told him, you’re going to put an awful lot of families out of business, including my own but no attempts were made to look at excise.” To facilitate customers, Mike and his wife Tina started driving people home. “We did that for a couple of years but it just wasn’t sustainable. In the end, we had to stand back and look at our lifestyles. It took us 12 months to make the decision to close the pub. We closed and then we decided to give it another 12 months but there was no help for us. We could no longer make a living to keep a family going. It was a big loss to the community. We won’t be the last, there’ll be many more rural pubs closing.” Closing the pub was an extremely tough decision to make, but a weight has been lifted from Mike and Tina’s shoulders. “We have a smile on our faces now. We’ll survive but we won’t be the last. More rural pubs will close and more livelihoods will be ruined.”
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05/10/2018 04/10/2018 09:55 09:45
White Spirits
Spirited Tipples Licensing World takes a look at some of the industry-leading white spirits on the market
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White Spirits
A
buoyant and growing sector, the white spirits market is showing no signs of slowing down. Recent research from Mintel has reported a positive outlook for white spirits in Ireland over the next few years. Vodka, gin and rum are the most popular spirits, with consumers preferring plain unflavoured varieties over flavoured. There’s also an increased demand for craft spirits and this is where the main opportunities lie. Sales of vodka and gin are expected to increase by 3.1% on an all-Ireland basis between 2017 and 2018, from €401.8 million in 2017 to €414.1 million in 2018. According to the Mintel report, strong promotion and increased availability are driving increases in sales across the country. As the trend for health and wellness continues consumers are drinking less, so per capita consumption remains on a downward trend. Despite this, the volume of alcohol consumption continues to rise, with spirits showing an increase of 8.9% between 2015 and 2016. Here’s a flavour of the white spirits brands that are leading the market right now and are sure to keep your customers coming back for more.
DRUMSHANBO GUNPOWDER IRISH GIN Just over two years since the brand launch, Drumshanbo Gunpowder Irish Gin continues to go from strength to strength. At home, it has been voted Ireland’s Best Gin two years running at the National G&T fest. It also holds number one position out of 84 gins from across the world on the Craft Spirit Exchange, with a rating of 100. Slow-distilled by hand with oriental botanicals and gunpowder tea at The Shed Distillery of PJ RIgney, the drink has set new standards when it comes to competing with the world’s leading spirit brands. It combines vapour distillation of fresh Chinese lemons, Kaffir limes and Oriental grapefruits, along with gunpowder tea and pot still distillation of eight other botanicals ranging from Chinese star anise to local Drumshanbo meadowsweet. The recipe uses only fresh citrus fruits and every bottle is uniquely hand filled, labelled and sealed by the team in the distillery. From just two employees on its foundation, The Shed Distillery now employs 28 full time people and also works with local suppliers. Apart from Head Distiller Brian Taft, originally from the US, the team at The Shed Distillery is entirely local. With the continued international growth of Drumshanbo Gunpowder Irish Gin, the launch of Sausage Tree Pure Irish Vodka, a new €2 million Visitor Experience and plans to release the first ‘Premier Grand Cru’ whiskey next year, the workforce will soon grow to more than 50.
Commenting on the brand, John Dillon, Managing Director Dalcassian Wines & Spirits said: “The trade in Ireland is hugely supportive of Irish brands, but the brand must deliver. Irish brands will thrive in the home market as long as they are exceptional and can compete with the best the world has to offer. The trade is highly sophisticated here and know that consumers expect the highest of standards. They know customers won’t support Irish ‘at all costs’. The brands must live up to the highest standards – and when that happens, Irish bars, restaurants and offlicences will row in behind brands like this one and support it vehemently.” Drumshanbo Gunpowder Irish Gin is distributed in Ireland by Dalcassian Wines & Spirits.
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White Spirits
FIVE FARMS IRISH CREAM LIQUEUR Dalcassian Wines & Spirits has launch Five Farms Irish Cream Liqueur onto the Irish market. Five Farms is a single batch Irish cream liqueur that is entirely sourced and produced in Cork. The drink derives its name from the five family-owned farms in the region that provide the product's rich dairy cream. Cork is also home to the centuries-old tradition of distilling Irish whiskey. Made with 10-year-old, triple-distilled Irish whiskey, the secret to the product’s taste lies in both the quality and high quantity of whiskey in the recipe – 10% whiskey content compared to less than 1% used by most cream liqueur brands. Five Farms is also crafted from single batches of fresh cream that are combined with Irish whiskey within 48 hours.
The product has already taken the US by storm and is tipped as the brand that will elevate the cream liqueur category globally. Five Farms has just received the highest ever rating for an Irish cream liqueur in the 2018 Ultimate Spirits Challenge, the premier spirits competition in the world. Commenting on the drink, John Dillon, Managing Director, Dalcassian Wines & Spirits said: “Ireland has always spearheaded the cream liqueur category globally. It has been waiting for something very special to revolutionise it again and Five Farms Irish Cream Liqueur is the answer. The high whiskey content and the super-premium quality of both the whiskey and the rich dairy cream is a game-changer for the category.”
SAUSAGE TREE PURE IRISH VODKA Sausage Tree Pure Irish Vodka, the second brand from The Shed Distillery of PJ Rigney, is set to shake up the premium vodka category this Christmas. Following on from the global success story of the Drumshanbo Gunpowder Irish Gin, Sausage Tree Pure Irish Vodka is expected to be a favourite in Christmas cocktails this festive season. The quest to discover nature's purest tasting vodka led PJ Rigney to Africa to discover the Kigelia africana or “Sausage Tree”. Known for its curative and purifying powers, just like the wild Irish nettle in the Drumshanbo woodlands, PJ brought the two together back in The Shed Distillery in Drumshanbo, Co. Leitrim and slow-distilled them by hand with Irish grain. And so, Sausage Tree Pure Irish Vodka was born. Every bottle is slow distilled by hand, carefully handbottled, sealed and labelled at The Shed Distillery in Drumshanbo. Sausage Tree Pure Irish Vodka is distributed in Ireland by Dalcassian Wines & Spirits (which PJ co-owns with Managing Director John Dillon). The brand was first revealed to the world at the Prowein Drinks Fair (the world’s number one international trade fair for wine and pirits) in Germany last March. Advance spirits) orders were instant, beginning with The Ukraine, France and Russia with the rest quickly following suit. The home market is the priority for Sausage Tree Pure Irish Vodka; Ireland is the first market in which the vodka was launched.
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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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White Spirits
MOLINARI Angelo Molinari first produced his own Sambuca, ‘Molinari Sambuca Extra’ in 1945 and heralded the growth in the popularity of the drink throughout Italy and the rest of the world. Distributed in Ireland by Dalcassian Wines & Spirits, Molinari is made by carefully combining the oils of the star anise with wheat alcohol, sugar and other closely guarded ingredients.
JOSE CUERVO
RUSTY DOGG RUM Dalcassian Wines & Spirits has launched a new look for the Rusty Dogg Rum range of white, spiced and coconut rums. One of the finest rum brands from the Dominican Republic, the new bottles are designed to stand out on bar shelves and reflect the quality and taste of the pouring rum range. Madagascan vanilla and Argentinian plums perfect the flavour in Rusty Dogg Spiced Rum while fresh Caribbean coconuts are used to create a taste of the tropics in each bottle of Rusty Dogg Coconut Rum. The drink is distilled by hand in an area near Pico Duarte, the highest mountain in the Dominican Republic. The unique climate in the Dominican Republic enhances the ageing process and enhances the smooth, flavorsome liquid in each Rusty Dogg bottle.
Cocktail lovers enjoyed an evening of contemporary Mexican food and drinks recently, all made with Jose Cuervo Tradicional 100% agave tequila at the Jose Cuervo Presents Tequila, Tacos and Tales event. The tequila that founded the category, Jose Cuervo Tradicional, celebrates a family tradition started more than 200 years ago, making it the perfect partner for margaritas and cocktails. Guests gathered at Medley in the old Irish Times building and enjoyed a Cuervo Squeeze on arrival, ahead of a masterclass with tequila educator Oli Pergl. He took them on a tequila journey from the agave fields of Mexico to the Jose Cuervo distillery, La Rojeña, Latin America’s oldest active distillery. The crowd enjoyed a tasting of Jose Cuervo Tradicional Silver and Jose Cuervo Tradicional Reposado, followed by margaritas and palomas. They also sampled Jose Cuervo Reserva de la Familia, the Cuervo family’s award-winning 100% agave extra-añejo tequila. The margaritas were made with Jose Cuervo Tradicional Silver. The blue agave hearts are slowly cooked in brick ovens and then double-distilled in small, artisanal stills yielding a tequila with a vegetal flavour of raw agave. Create your own Cuervo Squeeze with Jose Cuervo Tradicional Silver, served over ice and topped with cloudy lemon and a squeeze of lime.
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White Spirits
OPIHR GIN Available from Quintessential Brands Ireland, Opihr Oriental Spiced Gin (pronounced ‘O-peer’) was created by Joanne Moore, one of the world’s first female master distillers. The gin epitomises the intensity of the Orient, with spicy Indonesian cubeb berries, Indian black pepper and Moroccan coriander. The botanicals are then infused with premium quality spirit in copper pot stills. Its versatility and flavour profile has seen Opihr garner a loyal following nationwide and today, it’s one of the fastest-growing premium gins in the world. The Opihr International Cocktail Competition recently called upon Ireland’s bartenders to create the ultimate Opihr cocktail featuring local ingredients. After stellar performances from each of the 10 finalists at Dublin’s Ukiyo bar, Barney O’Kane from One Goose Entry in Belfast was crowned the winner. Next up for Barney is a trip to Istanbul where he’ll represent Ireland at the grand final of the international competition.
BLOOM GIN Bloom Gin is a premium London Dry Gin, known for its singular floral style. Joanne Moore took her inspiration from nature, using chamomile and honeysuckle with pomelo, to create distinctive floral and citrus notes. New to the Irish market, BLOOM Jasmine & Rose, a limited edition pink distilled gin (and sponsor of the DublinTown Fashion Festival 2018 and Miss Ireland 2018) is now available from Classic Drinks and Celtic Whiskey Shop. Completing an extensive gin portfolio from Quintessential Brands Ireland is Greenall’s Gin, the classic hand-crafted juniper-led gin with fresh citrus notes, which works perfectly in a classic gin and tonic serve.
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Interview
The man from
Monıvea Rural pubs aren’t going anywhere says Galway native Padraic McGann, the VFI’s new President
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Interview
P
adraic McGann has taken on the role of VFI President at a time when issues around alcohol and the difficulties facing Irish pubs have never featured as heavily in our national media. The Public Health Alcohol Bill, which passed through the Dail just a few weeks ago, has been the source of much controversy since 2015 and despite warnings from various industry bodies, it looks like cancer warning labels will feature prominently on alcohol packaging. A report from the Drinks Industry Group of Ireland also hit the headlines recently, highlighting the growing numbers of pub closures around rural Ireland since 2005. So despite being relatively new to the role, it looks like the new President almost immediately has a lot to contend with. One issue that he can certainly identify with is the struggle to stay afloat when running a rural pub. McGann’s in Monivea, Co Galway has been in his family for four generations. “Myself and my wife are keeping it going but it’s tough. It’s not a sustainable business; my son or daughter couldn’t come in and make a living from it.” For the past four years, Sunday lunch has been served at McGann’s. “Years ago we ran a restaurant and nightclub but when the recession hit, we had to close them. We’ve only relatively recently started doing food again and it’s growing steadily. We’d like to extend it to Thursday, Friday and Saturday but finding staff has been a major issue.” The industry’s staffing crisis has been well documented. According to industry experts, we need 7,000 chefs per year to service the sector. Legislation easing restrictions on work permits for foreign chefs should make it easier but staffing remains a problem. Padraic’s first official engagement as VFI President has, however, given him a fresh perspective on his staffing issues. The ‘Grow your Food Reputation’ programme is a joint initiative between Failte Ireland and the VFI and aims to show the benefits of providing great Irish food and drink experiences in pubs with a focus on innovation, locally sourced produce and value for money. “It really opened my eyes and showed me that, by focusing on maybe two dishes and doing them really well, you may not actually need a chef. At the moment, my wife does 90% of the work that goes into providing a Sunday lunch, we wouldn’t survive otherwise. By focusing on a couple of dishes featuring locally sourced ingredients, the requirement for a chef disappears and your food offering improves.” This emphasis on transforming the range and quality of pub food across the country will be pushed by Padraic over his two year Presidency. “A shift in Ireland’s drinking culture has altered the landscape for Irish pubs.
“We feel that the future of pubs is as a community hub in a lot of rural areas."
Part of my role involves helping publicans recognise this change and finding solutions to mitigate the losses they may be incurring due to a drop in customers.” Early next year, the VFI plans to conduct a major review of the future of Irish pubs. “We want to get across how rooted pubs are in their local communities. Over the past few years we’ve seen the retreat of banks and post offices and essentially local infrastructure from small towns across the country. The pub is very much the last man standing and we feel that the future of pubs is as a community hub in a lot of rural areas.” Padraic’s enthusiasm and passion for the trade shines through. He’s hopeful for the future of rural pubs across Ireland. “We shouldn’t forget publicans who are situated outside cities and tourist hotspots. They are struggling and in my time as President I hope to see a better deal for them. I’d like to see official recognition of the role they play in towns and the vital service they offer to the community. There’s no doubt that the small publican is here to stay.”
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Studio One Takeover.
Private Venue Hire Available.
Our experienced design team here at Ormond Soft Furnishings offer a full service to help create every interior possible. From your very own domestic dream to luxury hotel rooms, let us guide you through our range of beautiful fabrics, wallpapers, lighting, trimmings & accessories, all available in our showroom on the outskirts of Waterford City.
Ideal for Birthdays, Staff Parties corporate events or any other special occasions. visit www.StudioOne.ie/parties
Tel/Fax: 051 820 830 Email: design@ormondsoftfurnishings.com Web: www.ormondsoftfurnishings.com Ballinakill Shopping Centre, Dunmore Rd., Waterford, Ireland.
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INTRODUCING
A new and unexpected single malt. To be a Sexton is a spiritual trade and whiskey is their favourite spirit It is the Sexton who rises at the final moment and ushers the departed soul off into the next realm. The Sexton Single Malt challenges those to make choices every day that will add up to a life story worth telling. Made from 100% Irish malted barley, triple distilled for smoothness in copper pot stills. Aged exclusively in Oloroso Sherry butts, this modern malt is versatile and perfect for mixing or sipping.
THE SEXTON SINGLE MALT IRISH WHISKEY IS PRODUCED IN IRELAND FOR ŠPROXIMO SPIRITS 2018. PLEASE DRINK RESPONSIBLY.
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Commercial Profile
Turn on, tune in… There’s no doubt that the atmosphere and user experience for customers visiting a pub or hotel is enhanced by the presence of music Obtaining a Dual Music Licence from IMRO for the use of music in your premises ensures that you can legally use a vast repertoire of music to create a more positive and productive environment for your customers and staff. You are also ensuring the creators behind the music that you use to enhance your business are paid fairly for their work. Without music, the experience of visiting bars, clubs and pubs would be very different. Studies show that 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 whatever kind of establishment they’re running – e.g. romantic and intimate or lively and buzzing. A recent survey revealed that 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). A report by Bord Fáilte revealed that 2.9 million visitors to Ireland went to a pub with live music while half a million visited a disco or a club. The Lonely Planet Guide (2012) states that pubs are the number one tourist attraction in Ireland and describes Irish traditional music as “Western Europe’s most vibrant folk music”. It is hard to ignore the many benefits of music within the hospitality sector for both staff and customers, with 93% of business owners agreeing that playing music creates a better atmosphere for customers and 81% saying music in their workplace increases staff morale. A Dual Music Licence from IMRO gives you access to a vast repertoire of music that you can use to transform and add value to your business. Music has the power to relax, enhance and entice. Consumers and employees enjoy better experiences when they’re surrounded by music. 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. Since 1st January 2016, one Dual Music Licence covering both of these copyrights is now administered by IMRO. This new arrangement makes life easier for businesses in Ireland by enabling them to 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 more, contact IMRO’s Customer Support Team at FREEPHONE 1800 66 10 30, by email at duallicence@imro.ie or visit www.imro.ie/duallicence 29
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Venue ProďŹ le Promoted Content
London Essence Company Collection TastingNotes CLASSIC SODA WATER
CLASSIC LONDON TONIC WATER
GRAPEFRUIT & ROSEMARY TONIC WATER
BITTER ORANGE & ELDERFLOWER TONIC WATER
DELICATE LONDON GINGER ALE
PERFECTLY SPICED GINGER BEER
Overview: An exceptional soda water, designed to highlight the chosen spirit
Overview: Sweet citrus notes, pleasantly bitter quinine and juniper Aroma: Piney aromatic and citrus notes Taste: A combination of fresh, sharp and citrus notes. Lemon, lime and oily orange peel combined with fresh pine, thyme and a juniper finish
Overview: Crisp grapefruit oils and rosemary, with a hint of quinine Aroma: A loud fruity aroma that is well balanced by the herbaceous edge of the rosemary Taste: An ultrafresh combination of tangy grapefruit notes, a rosemary note and a sharp citrus and light yet bitter quinine finish
Overview: Tangy orange oils and elderflower, with a hint of quinine Aroma: Fresh orange with subtle elderflower notes Taste: Bitter and tangy orange notes are balanced by rich blood orange oils and a hint of elderflower distillate for a floral and honeyed finish
Overview: Steeped ginger root, with background notes of aniseed Aroma: Gentle ginger, with a touch of aniseed and honey Taste: A gentle liquorice taste from the aniseed, a lemon fennel top note, with a subtle spice of ginger to create a rounded flavour
Overview: A precise balance of steeped ginger root with background notes of spice and hops Aroma:Ginger with background notes of chilli Taste: Ginger notes are invigorated with a hint of chilli to create lasting heat, balanced with the subtle blackcurrant fruitiness of the hop distillate
For information regarding London Essence Mixers please contact Counterpoint Ireland on 1890 276 468 30
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OF YEAR 2018 BAR THE
AWARDS
VIVA LAS VEGAS!
E
very year, the Bar of the Year Awards shortlist throws up a new gem of a pub or reminds us just how amazing our bars and pubs around the country actually are. Here at Bar Awards HQ, we never fail to be impressed by the high standard of entries we receive every year and the 2018 batch was no different. This year’s ‘Las Vegas’ themed awards night had it all – showgirls, cocktails, Elvis, the Bee Gees and Tom Dunne! Held at the Clayton Hotel Burlington Road, over 470 guests were treated to a perfectly paired drink with each course while MC Tom Dunne ensured proceedings ran smoothly. The tasting village, which was held before the ceremony, gave guests a chance to sample a variety of new and established drinks from Ireland and further afield. It wasn’t all about the craic though; the Bar of the Year Awards is all about recognising and celebrating the tireless work that goes into making Ireland’s on-trade sector such a vibrant and important industry. All shortlisted finalists are to be commended for their achievements over the past 12 months and for managing to distinguish their establishment in an extremely competitive industry. However, there can only be one winner or in this case, 31 winners from each hotly contested category. Cask in Cork took home the big one, ie the 2018 Bar of the Year Award and also triumphed in the Cocktail Bar of the Year (sponsored by Luxardo) and Contemporary Bar of the Year categories. Other winners on the night included the Gin Library at Galgorm Resort & Spa in Antrim who won the Gin
NUMBERS on the Night
470
attended the Bar of the Year Awards 2018
Bar of the Year award (sponsored by Drumshanbo Gunpowder Irish Gin). The Studio One Venue & Garden at Silken Thomas in Kildare scored the Late Bar/Nightclub of the Year award (sponsored by Rusty Dogg Rum) while Breda Hogan from Dublin’s Dropping Well was recognised with the Staff Personality Award. We hope that you enjoyed this year’s Bar of the Year Awards. Ceremonies like these are important; they shine a light on the people behind the fantastic venues on this year’s shortlist and recognise the work they put in behind the scenes, every single day. Bars and pubs that differentiate themselves through their creativity and willingness to take chances are the ones that end up being honoured at this event every year. Congratulations to all the winners and we look forward to seeing you next year!
31
categories in the Bar of the Year Awards 2018
480
entries for the Bar of the Year Awards 2018
14 years since the first Bar of the Year Awards
Denise Maguire, Editor
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OF YEAR 2018 BAR THE
AWARDS
NOLI ALNGOHURO, ASHFORD CASTLE, MAYO
Bar Manager of the Year Sponsored by
The team at Cask, Cork
Deirdre Lowry & Ruth Dunne, Dalcassian Wines & Spirts, Dublin
CASK, CORK 2018 Bar of the Year Contemporary Bar of the Year Cocktail Bar of the Year
This is Noli’s 18th year in Ashford Castle. “Leading a team behind the bar and restaurant is challenging, exciting and rewarding at the same time. Keeping them motivated, driven and innovative is the most fulfilling thing you'll ever feel. This award is not for myself entirely, it’s for my team members/colleagues (past, present and future) that help shape my career in this beautiful island of Ireland.”
Sponsored by
Described by one customer as ‘effortlessly cool’, Cask took home three awards at this year’s event. Bartenders at Cask have represented Ireland in four international competitions in a short 12-month period while four seasonal cocktail menus ensure each and every drink is completely original. Unique, vibrant, relaxed, contemporary but most importantly completely unpretentious, Cask is a worthy recipient of this year’s Bar of the Year award.
Aidan McNamara, Classic Drinks & Geoff Speiran, Quintessential Brands, Dublin
Noli Alngohuro of Ashford Castle Mayo with Andre Michel of Arc
LEMON & DUKE, DUBLIN Bar Food of the Year Lemon & Duke prides itself on providing high quality, tasty and quirky dishes. Head chef Anthony Duffy focuses on fresh and local produce and creates menus by the season that borrow heavily from both European and Asian food styles.
@BAROFTHEYEAR Siobhan O'Keeffe & Barry O'Keeffe from Nora Culligans, Ennis
Huge congrats to John Moriarty of @parkkenmare on winning this year’s JUDGES’ CHOICE AWARD!! As ever, incredible work from this year’s finest industry stalwart!! #BarAwards18
#BarAwards18 The Lemon & Duke team pictured with Tom Dunne of Newstalk
Miles O'Brien, the Tavern Westport
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OF YEAR 2018 BAR THE
AWARDS
JOHN MORIARTY, PARK HOTEL KENMARE, KERRY
@BALLYMALOE
Judges Choice Award
Yahoo!!!! Congratulations our Traford! we are so proud of you.Fantastic achievement!
An extremely whiskey friendly venue, over 760 people enjoyed whiskey tastings during the 2017 season at the hotel. A ‘whiskey experience’ is often planned for hotel guests which gives them a new whiskey to look forward to each night, with the story of its providence as background knowledge.
#BarAwards18 Sive Kavanagh & Christopher Hewitt, The Landmark Hotel
GIN LIBRARY, GALGORM RESORT & SPA
Gin Bar of the Year Sponsored by
John Moriarty with Judge Gail Cotter
Andrew Dillon and Alan Mooney from Harbour Bar
Antrim Galgorm’s Gin Bar is the biggest in Ireland, with just over 400 gins. With a consistently growing menu, the next target for the bar is to provide customers with a choice of 1,000 gins!
CARIBOU, GALWAY
Craft Beer Bar Of The Year Caribou is passionate about beer and the ever-changing face of the craft beer scene. The bar prides itself on stocking some of the best beers you can find on the market.
Joy Kelleher & Jakub Macák, Upstairs at Arthur Mayne's
Colm Johnston and Aaron Logan of Gin Library @ Galgorm Resort & Spa Antrim with sponsor John Dillon of Dalcassian Wines & Spirits
@JAWBOXGERRY Fantastic news, Massive Congratulations to All The Team at #GalgormResort
#BarAwards18 Shane Clifford and Hugh O’Farrell of Caribou Galway
Alan Conroy and Peter Scully, Peadar's Bar, Moate
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OF YEAR 2018 BAR THE
AWARDS
BROWNES BAR, GREAT SOUTHERN KILLARNEY, KERRY
Hotel Bar of the Year
MENU on the Night
Sponsored by
In Great Southern Killarney's signature bar, the food continues the hotel's ethos of serving only imaginative, fresh, local food. Surrounded by soft colours, it's easy to relax in these classic, traditional rooms. Two blazing fires, soft, velvety sofas and friendly service top the experience.
STARTER Slow Cooked Silverhill Duck Leg with Green Lentils Caramelised Pear with Drumshanbo Gunpowder Irish Gin sorbet
So they put us at the same table as a couple of lads who make gin at the @ BarOfTheYear awards on Monday so now we have @ BobbysGin in stock! I drank it neat and can confirm it's deliciousness.
#BarAwards18
Paired with Drumshanbo Gunpowder Irish Gin & Thomas Henry Tonic
HOUSE, LIMERICK
MAIN COURSE
Best Designed/Inside Space
Seared 10oz Sirloin of Tipperary Beef Bushmil s Black Bush Peppercorn Sauce
Sponsored by
@THE51BAR
Paired with Bushmil s Black Bush
DESSERT Each area of the bar at House Limerick is designed with customers in mind. A lot of time has been spent planning each and every detail, down to the smallest of elements, to make House Limerick what it is today.
Alan Jordan of Counterpoint Ireland with John Burchill and Evander Brennan of Brownes Bar, The Great Southern Hotel Killarney
Sausage Tree Vodka Green Apple Mousse Cube, White Chocolate Soil, Apple Confit, Blackberry Gel Paired with Sausage Tree Pure Irish Vodka & London Essence Soda
Laura Cook, Robbie Cary and Claire Mulligan of House Limerick with Denise Rigney of the Shed Distillery
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OF YEAR 2018 BAR THE
AWARDS
THE SHELBOURNE BAR, CORK
AN PÚCÁN, GALWAY
Southern Comfort People’s Choice Award
Whiskey Bar Of The Year
Sponsored by
Sponsored by
The team from An Púcán
An Púcán opened June 2014 and in the last three years has become one of the more popular destinations in Galway to visit. Whether you’re after fresh local seafood, an award-winning cocktail or some live entertainment seven nights per week, An Pucan has it all.
BRADY'S OF SHANKILL, CO DUBLIN
Local Bar of the Year Brady’s is the place to be for live music and all major sporting events on TV in HD. The Sport of Kings is well served too, with dedicated horse-racing screens in both the lounge and the bar. There’s live entertainment every Friday, Saturday and Sunday evening, with local and national acts to suit all musical tastes.
Mark Lonergan of The Shelbourne Bar pictured with Geoff Speiran of Quintessential Brands
The Shelbourne Bar boasts the largest selection of Irish whiskey in Cork city with over 300 different choices to enjoy from all styles and flavour profiles. A selection of Whiskey Boards and Whiskey Flights designed to meet the needs of all whiskey drinkers are on offer to customers and each week, a Whiskey of the Week is available at a reduced price.
@CONFERENCE_CORK Well done to you all! We always get great feedback from our visitors about each of you. Great addiction to life in Cork each and every one! #PureCork #BarAwards18 #MakeltCork #PureCorkMeetings
#BarAwards18 John Brady, Emma O’Sullivan and Luke Browne of Brady's Of Shankill
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OF YEAR 2018 BAR THE
AWARDS
@MUZHAYDEN Isn't time you guys gave someone else a chance to win something. #TavernMurrisk. #amazing
#BarAwards18
George Roberts of Southern Comfort and Pat Dowlin, Oghan Mangan, Paul Mangan and Willie Devitt of Devitt’s of Camden Street Dublin who were awarded the Southern Comfort People's Choice Award Dublin
DEVITT’S OF CAMDEN STREET
Southern Comfort People's Choice in Dublin Sponsored by
A recently refurbished family run business, Devitt’s places a strong emphasis on traditional values. The premises may be small but attitude is very large and all about the customer. The team is always looking for ways to improve the customer experience, from its house infused gins to its extensive whiskey collection.
Michal Lis from The Westbury and Roberto Garcia from Dublin Bar Academy
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OF YEAR 2018 BAR THE
AWARDS
MEET THE 2018 JUDGING PANEL
NEW TO THE 2018 JUDGING PANEL
GAIL COTTER BUCKLEY
KEITH MALONE
ANTHONY FARRELL
RAFAEL AGAPITO
TONY CONLON
ROSÍN O'SULLIVAN
JOHN CARTY
CATHERINE CRONIN
MARIA MURHPY
PAUL MALONE
Thank you to our SUPPLIERS
COLIN GILLIGAN
WELCOME DRINK
PAT DOWLING EUGENE MCSWEENEY DONAGH DAVERN
STARTER PAIRING
MAIN COURSE PAIRING
DESSERT PAIRING
GLASSWARE
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OF YEAR 2018 BAR THE
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2018 Winners Revealed
2018 BAR OF THE YEAR ...........................................................................................................Cask, Cork BAR FOOD.................................................................................................................................... Lemon & Duke, Dublin BAR MANAGER (Sponsored by Arc)......................................................................................... Noli Alngohuro, Ashford Castle, Mayo BAR TO WATCH THE MATCH (Sponsored by Sky).................................................................. Woolshed Baa & Gril , Dublin BEST DESIGNED/INSIDE SPACE (Sponsored by Sausage Tree Pure Irish Vodka)................House, Limerick LIVE ENTERTAINMENT VENUE (Sponsored by Rich Energy Drink)......................................... Bridge Bar, The Bridge House Hotel, Offaly CITY BAR (Sponsored by Bobby's Gin)........................................................................................The Oyster Tavern, Cork COCKTAIL BAR (Sponsored by Luxardo)................................................................................... Cask, Cork CONTEMPORARY BAR.............................................................................................................. Cask, Cork CRAFT BEER BAR....................................................................................................................... Caribou, Galway GASTRO BAR FOOD................................................................................................................... The Tavern Bar & Restaurant, Mayo GIN BAR (Sponsored by Drumshanbo Gunpowder Irish Gin)...................................................... Gin Library @ Galgorm Resort & Spa, Antrim HOTEL BAR (Sponsored by London Essence)............................................................................ Brownes Bar, The Great Southern Hotel Kil arney, Kerry 5*HOTEL BAR (Sponsored by Coca Cola).................................................................................. The Sidecar Bar, The Westbury, Dublin JUDGES CHOICE AWARD.........................................................................................................John Moriarty, Park Hotel Kenmare, Kerry LATE BAR/ NIGHTCLUB OF THE YEAR (Sponsored by Rusty Dogg Rum) ............................ Studio One Venue & Garden, Silken Thomas, Kildare LOCAL BAR................................................................................................................................... Brady's Of Shankil , Co Dublin NEWCOMER (Sponsored by Pravda Vodka)...............................................................................Stella Cocktail Club, Dublin OUTSIDE SPACE (Sponsored by Gin Mare)................................................................................ An Púcán, Galway OUTSTANDING CUSTOMER SERVICE.................................................................................... Tigh Nora, Galway RESTAURANT BAR..................................................................................................................... Angelina's, Dublin STAFF PERSONALITY................................................................................................................Breda Hogan, The Dropping Well, Dublin TOURIST BAR............................................................................................................................... Franciscan Well Brew Pub, Cork TRADITIONAL BAR.....................................................................................................................Kehoe's, Dublin WHISKEY BAR (Sponsored by Dubliner Whiskey).....................................................................The Shelbourne Bar, Cork BUSHMILLS COCKTAIL BARTENDER OF THE YEAR...........................................................Traford Murphy, Ballymaloe House, Cork SOUTHERN COMFORT PEOPLE’S CHOICE..........................................................................An Púcán, Galway SOUTHERN COMFORT PEOPLE’S CHOICE – LEINSTER .....................................................Johnnie Fox’s Pub, Co. Dublin SOUTHERN COMFORT PEOPLE’S CHOICE – DUBLIN ......................................................... Devitt’s of Camden Street, Dublin SOUTHERN COMFORT PEOPLE’S CHOICE – MUNSTER .................................................... Dolan’s, Limerick SOUTHERN COMFORT PEOPLE’S CHOICE – CONNACHT / ULSTER...............................An Púcán, Galway
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Venue BackProfile Bar
Gary Whelan
Gary Whelan’s newest venture opens in Dublin’s city centre
D
ublin’s newest bar and venue has opened at 17/21 Sycamore Street, at the side of the Olympia Theatre. The look throughout The Wild Duck is retro, with an eclectic mix of vintage and modern art, prints, photos, furniture and curios. The diverse décor was created from the personal collection of antiques, curiosities and mementoes, gathered over many years by the proprietor Gary Whelan. Gary, who created Whelan’s on Camden Street, is also the owner of The Dalkey Duck. Future plans for the city centre bar include a large, flexible theatre and arts space and a mezzanine roof top bar with a retractable glass roof.
The
Wild
Duck has landed 40
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“Nature’s purest tasting VODKA” BAR YEAR 2018 OF THE
AWARDS
FC advert template.indd 1 1C_Dalcassian_Sausage Tree_JM_Licensing World.indd 1
WWW.DALCASSIANWINES.COM
03/10/2018 14:50 12:22
Our unique distilled essences give each expression its exceptional taste. Each is precisely crafted to atter the spirit of the occasion and create our signature style.
TIME TO REAPPRAISE Introducing the new premium light and low calorie mixers collection An entire range below the soft drinks industry levy
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info@wisehead.co.uk
10/10/2018 28/09/2018 14:38 11:19