Gin Masters From spicy to sweet, Ireland’s gin makers have something for everyone Issue20223 In RUNNINGthe Meet this year’s BAR OF THE YEAR AWARDS FINALISTS TAKING STOCK Get your bar stock under control to save money and optimise your business PAUL CLANCY, the VFI’s new CEO, on why the Irish pub is part of our DNA FIGHT FIGHTINGTHE
LICENSINGWORLD.IE 1 CONTENTS ContentsAutumn2022 4 NEWS 7 THAT’S THE MadeSPIRITinIreland, istil 38 vodka is making waves on the Irish spirits scene 10 FIGHTING THE GOOD FIGHT Paul Clancy, the new CEO at the VFI, is on a mission to remind everyone how integral the pub is to the Irish psyche 16 BAR OF THE YEAR AWARDS Find2022out who’s made the shortlist at this year’s highly anticipated Bar of the Year Awards 19 GIN MASTERS From spicy to sweet, Ireland’s gin makers have something for everyone 28 LAST ORDERS In partnership with Fabergé, The Craft Irish Whiskey Co has released the most expensive whiskey collection ever produced 19 10 12 TAKING STOCK Square shares a few top tips on how best to control your bar stock while saving money AWARDS 2022 THE OF
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The VFI’s new CEO, Paul Clancy, is on a mission to attract both new and older blood back into the industry. Through schemes such as the Bar Manager Apprenticeship Degree programme, people who perhaps hadn’t previously considered a career in the trade are realising the opportunities that exist within the industry. Paul is also working with COG and Fáilte Ireland to explore whether people who retired early from the trade might be interested in returning. Staff shortages are being felt across the country, but especially in rural areas. Tourists travelling from town to town are, according to reports, unable to find a pub open on a Monday or Tuesday evening. Sourcing staff from abroad may help ease staffing pressures, says Paul, who is engaging with the relevant parties to try and make it happen. Repositioning pubs as ‘community hubs’ is also to the fore at the VFI right now. Earlier this year, an initiative called ‘Pubs as Community Hubs’ was launched, providing publicans in rural areas with the financial means to diversify their facilities for community use. Initially being run on a pilot basis, pubs could potentially be used as cinemas, digital hubs, book clubs, arts and crafts workshops and community meeting spaces during quiet trading times. If successful, it’s hoped the initiative will extend countrywide. For more on Paul’s plans as VFI CEO, turn to page 10 This issue also includes a special feature on gin, taking a look at some of Ireland’s most successful gin makers including Rebel City Distillery in Cork, An Dúlamán Gin in Carrick and Skellig Six18 Gin in Kerry. On page 12, Square outlines a few top tips for successfully and efficiently managing your bar stock. A comprehensive inventory management system will, says Square, allow you to better manage your bar stock by forecasting materials needed, preventing shortages and improving customer service. We hope you enjoy this issue and if you’ve any thoughts or opinions, please drop us a line.
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The main events this autumn...
West Coast Cooler has relaunched its wine cooler in two new flavours, with a newlook bottle and can format. The iconic beverage, born in the 80s, is also launching a pop-up can delivery subscription service, Only Cans. Original is a citrus, pineapple and passionfruit flavoured wine cooler with sugar and sweeteners, while Rosé is a refreshing red berry, pineapple and passionfruit flavoured wine cooler, also with sugar and sweeteners. Speaking about the brand relaunch, Assistant Brand Manager Laura Kerr, said: “West Coast Cooler has been a consistent consumer favourite since its inception in 1984. We’ve worked to create a beautiful revamp to the packaging – both the original 750ml bottles and we’ve added something we’re really excited about, a very practical ready to drink can format. The one thing we haven’t touched is the great tasting product.”
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Supporting future supply of Irish grain
The Teagasc Signpost programme, a campaign to lead climate action by Irish farmers, has partnered up with Drinks Ireland to further reduce the environmental footprint of grain production. Four member companies of Drinks Ireland – Diageo, Heineken Ireland, Irish Distillers and William Grant & Sons – will work with the Teagasc Signpost programme to support the transition towards climate smart cropping systems that advance reductions in greenhouse gas emissions, while maximising carbon sequestration. The aims of the partnership are to establish ground cover for spring cereal production, exploit all appropriate IPM measures available to reduce pesticide use on farms and develop a plan to improve fertiliser use e ciency, while replacing chemical fertilizers by up to 20% with organic manure.
New look for West Coast Cooler
Strong ties between Irish and US whiskey industries
Scottish craft brewer BrewDog has opened its second Irish bar in the centre of Cork city. The venue has two floors, with a bar on each floor, plus a Mezzanine. Each bar will have 30 taps of craft beer from BrewDog, along with curated local guest breweries. The bar will also serve an exclusive brew from Original 7 Brewery called Judges Pup, plus spirits and wine, along with coffee from Soma. BrewDog Cork also intends to run ‘Beer School’ sessions – guided tastings led by Ciceronetrained staff, discovering the flavours and backstories to five beers over a laid-back couple of hours.
The US Ambassador to Ireland, H.E. Claire Cronin, recently visited the Irish Whiskey Association member distillery, the Pearse Lyons Distillery in Dublin. She used the visit to mark the close ties between the Irish and American whiskey industries and also discussed the Irish Whiskey Association’s new IrishWhiskey360° Passport, which aims to incentivise international tourists to visit the numerous Irish whiskey distilleries. The US remains the largest market in the world for Irish whiskey, with over 5.9 million cases (71 million bottles) of Irish whiskey sold there in 2021, a 15% increase on Researchers at the National Institute of Standards and Technology (NIST) in Maryland in the US have created artificial intelligence that can virtually ‘taste’ wine with more than 95% accuracy. According to its makers, the technology provides a “more efficient but less fun” method of sampling wines. The team began by training the AI system’s virtual palate, using 148 of the wines from a dataset of 178 made from three grape varieties. Each virtual wine had 13 characteristics to consider and each characteristic was assigned a value between 0 and 1 for the network to consider when distinguishing one wine from the others. The system passed with 95.3% accuracy and made just two mistakes on the wines it had never seen before. The winetasting AI technology has not been designed as an artificial sommelier, but to prove that similar devices could potentially be scaled up and used to build new AI systems.
Brewdog opens second Irish venue in Cork
2020. Tourists from the US also form the largest visitor segment for Irish whiskey distilleries, which are aiming to rebound in 2022 following an 87% collapse in visitors in 2020 and 2021 on foot of Covid-19. Speaking during the visit, Claire Cronin said: “I welcome the partnership between the Irish Whiskey Association and Kentucky Distillers’ Association, including the development of the new Irish Whiskey Passport initiative and I look forward to more Americans visiting Irish whiskey distilleries and more Irish visiting American whiskey distilleries in the future.”
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Cocktail Hour
The Shelbourne’s outside space, The Terrace, has partnered with vodka brand Belvedere’s new range of super-premium organic vodkas, infused with combinations of 100% organic fruits and botanicals. To showcase each of the Belvedere Organic Infusions series, The Terrace is serving three specially created cocktails this summer — a Belvedere Blackberry & Lemongrass Spritz, a Belvedere Pear & Ginger Spritz and a Belvedere Lemon & Basil 75 (€16 each). There’s also the popular Belvedere Espresso Martini and your own style of Martini (€21), served from the Martini Trolley. Here, Bar Manager Adrian Murphy shares a recipe for one of the specially created cocktails. Ingredients 30ml Belvedere Lemon & Basil 15ml honey water 7.5ml lemon juice 15ml pressed apple juice 45ml Laurent Perrier Lemon zest Shake all the ingredients together, except for the champagne. Double strain into a Coupe glass and top up withchampagne.Kick back this summer with a vodka cocktail on The Terrace at The Shelbourne ‘The Irishman - The Harvest’ hits the market
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Two of Ireland’s leading artisan drinks-producing families, Walsh Whiskey of Carlow and Dick Mack’s of Dingle, have collaborated to create a once-o , super-premium Irish whiskey, finished in a rare craft beer cask. ‘The Irishman - The Harvest Brown Berry Beer Cask Finish’ is a triple-distilled, non-chill filtered marriage of aged Single Malt and Single Pot Still Irish whiskeys by Walsh Whiskey in Carlow. The cask originated from the Caribbean, Saint Lucia, where it first matured rum for a few years before working its magic on Dick Mack’s Brown Berry Beer for six months. The Harvest whiskey was then aged for an additional seven months in the Brown Berry Beer Cask from Dick Mack’s Brewhouse in Dingle. This rare single cask of whiskey is bottled at 50.04% ABV. Just 264 bottles have been produced, with the majority pre-sold to members of the Friend’s of Walsh Whiskey whiskey club.
75 The Cli s of Moher Experience has partnered with J.J. Corry Irish Whiskey to create a new series of Irish whiskeys finished in sherry casks in the iconic O’Brien’s Tower. Clare-based J.J. Corry has selected single malt, pot still and single grain whiskeys from around the country to mature within the tower, which was built by Sir Cornelius O’Brien on the edge of the cli s in 1835. Working with partner Cooper Casknolia and Bodegas in Montilla & Jerez, the casks have been seasoned for over 18 months before being filled with J. J. Corry whiskey. The whiskeys will be released as a series of bottlings later this year. Founder of J.J. Corry, Louise McGuane, said: “We are so proud to have the opportunity to collaborate with our neighbours at the Cli s of Moher. The Cli s are an iconic symbol of County Clare and Ireland and crucial for our local economy. We are delighted to be able to share the story of County Clare and the best of Irish whiskey with visitors to the cli s.”
Ageing Well at the Cli s of Moher
The first release from istil 38 is available in three expressions – istil 38 Pot Still Irish Vodka, istil 38 Pot Still Pink Berries Vodka and istil 38 Pot Still Vanilla Vodka, all hand-crafted in Ireland and designed to be enjoyed neat or mixed into long serves or cocktails. Now more than ever, sustainability, supporting local businesses and the sourcing of ingredients nearest to home is something more and more of us aspire to. While vodka may not be the first spirit that comes to mind when one thinks of Ireland, it’s among the most popular among Irish consumers. Produced in Ireland in a traditional 500-litre copper pot still using grain spirit and natural spring water, istil 38 is slow distilled four times which leaves the vodka so pure that it needs no further filtration, resulting in a highly finessed quality and a soft, velvety mouthfeel. istil 38 (38% ABV) has three expressions in its range, a classic vodka and two flavours – Pink Berries and Vanilla.
Made in Ireland, istil 38 vodka is wavesmakingon the Irish scenespirits
Although the distillation method may be traditional, each istil 38 iteration is designed to be enjoyed with thoroughly modern serves, whether mixed into a long drink or blended into one of the world’s most beloved cocktails. The classic istil 38 Pot Still Irish Vodka is smooth and rich enough to enjoy neat but also works wonderfully mixed with soda and fresh lime. istil 38 Pot Still Pink Berries Vodka is flavoured with Irish berries to give it a fruity sweetness that pairs beautifully with citrus tonic waters. istil 38 Pot Still Vanilla Vodka is crafted with Madagascan vanilla and its recipe was specifically formulated to be the ideal base for two of the world’s most popular cocktails – the Espresso Martini and the Pornstar Martini. istil 38 is the first product release from the new Irish vodka brand, created by drinks industry veterans Shane Davey, working with John Reynolds and Niall O’Dwyer. They’re joined by successful businesswoman and lifestyle guru Pippa O’Connor Ormond, who has invested in the brand and taken on the role of creative director. Sustainability is at the heart of istil 38’s mission. From the beginning, the brand has committed to being a carbon neutral company and is proud to be o cially partnered with Hometree, with whom it’s working to establish and conserve permanent and native woodland in Ireland.istil38Pot Still Irish Vodka, istil 38 Pot Still Pink Berries Vodka and istil 38 Pot Still Vanilla Vodka, RRP €36 each for 70cl, are available now in all independent o -licences nationwide as well as online with free home delivery from istil38.com.
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Diageo to invest €200m in carbon neutral brewery
The Covid-19 pandemic had a hugely negative impact on Ireland’s cider sector in 2021 but there were some early signs of recovery in the second half of the year, according to a new report from Drinks Ireland|Cider. The report shows that both sales and exports fell drastically last year, with producers now calling for an excise reduction to support the sector, as well as the urgent implementation of an excise relief programme for craft producers. Cider, like beer, is very popular in the on-trade, which was shut or heavily restricted for large parts of 2020 and 2021, both in Ireland and in key export markets. Last year, domestic sales declined by 4.2%. In total, they were down by 15.1% since 2019. Ciders share of the alcohol market in 2019 was 7.4%. By 2021, it fell to 5.8% which is a fall of 1.6 percentage points, as people shifted to wine and spirits when consuming at home. Exports were also very significantly hit, down by over a half (56.2%) in 2021 to an estimated value of €25 million. Despite the major challenges, Drinks Ireland|Cider says there is some hope for optimism and signs of early recovery, as the second half of 2021 saw a 20% increase in cider sales. The trade body said that a full recovery and subsequent growth will be very challenging in the absence of support from Government, calling for an excise cut on alcohol. This would help bring Ireland in line with other countries, it says, as we currently have the third highest excise on cider in Europe, after Finland and Sweden. Jonathan McDade, Director of Drinks Ireland|Cider, said: “We very much welcomed last year’s announcement that an excise relief programme would be rolled out for small cider producers in Ireland and look forward to seeing details in this year’s Finance Bill, as this measure is urgent for the sector. In order to facilitate recovery, a wider alcohol excise cut is also vital. Currently, about 28% of a pint of cider is taken on tax. This is totally out of line with most of our European neighbours. A cut would support the sector, facilitating growth, the creation of jobs and in turn, the wider economy.”
BAR 1661 launches poitín canned cocktail Irish cider sector impacted by Covid
BAR 1661 and Craft Cocktails have just launched Little & Green, a canned cocktail range made from two of Ireland’s leading poitín brands, Mad March Hare and Bán. The name ‘Little & Green’ references the corner where BAR 1661 is located, at the intersection of Little Britain Street and Green Street in Dublin 7. Comprising two flavours – Sneaky Orchard and Shady Bramble – Little & Green is the first range of canned cocktails to be made with poitín, containing no artificial sweeteners, with an ABV of 5%. Distributed by Intrepid Spirits, the range is available from www. littleandgreen.ie Diageo has announced plans to invest €200 million in Ireland’s first purpose-built carbon neutral brewery on a greenfield site in Newbridge, Co. Kildare. The new facility will brew lagers and ales including Rockshore, Harp, Hop House 13, Smithwick’s, Kilkenny and Carlsberg. When fully operational with a capacity of 2 million hectolitres, it will be the second largest brewing operation in Ireland after St. James’s Gate. Diageo says the new brewery will be powered with 100% renewable energy and will minimise overall energy and water consumption, avoiding up to 15,000 metric tons of carbon emissions annually. The Guinness maker will submit a planning application to Kildare County Council in September this year and if successful, plans to commence brewing in 2024 following a construction period of about two years.
The organisers are inviting exhibitors to secure one of the few remaining stand spaces at The Hospitality Expo 2022. Exhibiting provides the opportunity to meet and develop powerful working relationships with business owners, chefs, publicans, hoteliers, proprietors and decision makers who attend from across Ireland and Europe. Visitor registration is free and tickets can be booked at www.hospitalityexpo.ie. Pre-booking is recommended.
GET
The Hospitality Expo is taking place this coming October 11th & 12th at the Main Hall Complex, RDS, Dublin. Join your colleagues and peers and connect with suppliers offering innovative solutions, producers showcasing their new launches and investors and advisers looking for the next big opportunity. Since Hospitality Expo 2020, the industry landscape has changed dramatically. The sector is now contending with the growing pains of ‘living with Covid’. This makes it more important than ever for the Irish hospitality industry to explore innovation, inspiration and connection. Whether you are opening a new hospitality business, considering a redesign, exploring options for new kitchen or bar equipment or overhauling your food & beverage offering, now is the time to consider your course over the coming years. D omestic customer demand is increasing and international tourism is set to boom in 2023, creating new opportunities and new challenges. Staffing, supply chains, utility costs, environmental impact and shifting customer focus are all at the heart of every hospitality business in Ireland right now. Hospitality Expo 2022 is your chance to fully understand a radically evolving marketplace and how you can position your operation for success. At the Hospitality Expo 2022, attendees can expect to meet with over 200 leading suppliers from across the sector at the exhibition and learn about the latest trends and innovations in the hospitality industry across three conference stages. Expo features include Artisan Village, Chef’s Challenge, Concept Café, FitOut Zone, Food & Beverage Zone, ‘No & Lo’ Drinks, Roastery Village, Sports Bar, Technology & Innovation Zone and more.
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Exhibiting Opportunities
inspirationInnovation, forareconnectionandthethemesthe ExpoHospitality2022
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Ireland’s biggest B2B trade event of the year will bring representatives from across the hospitality industry together for two days of inspirational talks, unparalleled networking opportunities and interactive demonstrations.
FIGHTGoodFighting the INTERVIEW
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Paul Clancy took over the role of CEO at the Vintners’ Federation of Ireland just a few weeks ago but despite the short timeframe, he has already set out his stall in terms of what he wants to achieve in the role. Having met a significant number of members since taking up the position in May, he knows how publicans around the country are faring in our new post-Covid ‘normal’. “I
PAUL CLANCY, THE NEW CEO AT THE VINTNERS’ FEDERATION OF IRELAND, IS ON A MISSION TO REMIND EVERYONE HOW INTEGRAL THE PUB IS TO THE IRISH PSYCHE
think a lot of members thought they wouldn’t be trading today, given the challenges that Covid has presented over the past couple of years. Publicans are reaping the benefits of the pent-up demand that’s there at the moment, particularly during the summer season. There is of course some concern there about the future; energy costs are set to become even more of an issue, the availability of labour is making trading difficult and the threat of a potential recession is ever looming. But, I
Earlier this year, ‘Pubs as Community Hubs’ was launched, a new initiative designed to support rural pubs and communities. Initially running on a pilot basis, the initiative will see financial supports provided to publicans in rural areas to diversify their facilities for community use. Pubs will be used as digital hubs, community cinemas, book clubs, arts and crafts workshops and community meeting spaces during quiet trading times. Funding of €50,000 has been provided to the VFI, which has selected four pubs as part of the pilot programme.
Lowering commercial rates, reducing VAT on fuel as well as excise duties and increasing footfall in rural pubs are also on his wishlist. “It’s great that the night-time economy grant has been extended, it’s a great first step, but we’ll be asking government to implement supports that will get more money in the publican's pocket so they can reinvest in their business.”
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VFI members are making great efforts to attract and retain staff by offering enhanced wages and greater flexibility, while industry bodies are working to allow for career progression within the trade through the likes of the Bar Manager Apprenticeship degree programme.
"I’vestruckbeenby twothatinnovationthepublicanshaveshownoverthepastyearsincopingwithCovid"
“There’s a livelihood and a career to be made in this industry and a pathway to becoming an entrepreneur with your own business. We believe there’s a future in this industry; we just need to get that message across.”
think there’s definitely a feeling right now that publicans are making hay while the sun shines. They're working hard to build a fighting fund for the tough times that lie ahead,” said Paul. Those tough times are already being felt by many across the trade. A tough budget is in the works, while rising inflation costs are making disposable income little more than a pipedream. In rural areas in particular, some pubs are unable to open seven days a week due to staff shortages. “We’re also hearing anecdotally from tourists travelling around the country that they can’t find a pub that’s open on a Monday or Tuesday evening. If they are open, their food offering is perhaps less than what it normally is.” People from EU states who want to work in Ireland could help ease staffing pressures, says Paul. “We're also working with COG and Fáilte Ireland to explore whether people who might have retired early from the industry might be interested in returning. We’re working with various agencies to try and attract people of all ages into the trade; I think the hours may be offputting to some, but it’s crucial that people are aware of the career opportunities that exist within the industry.”
It’s time to remember how important the local pub is to our DNA. “Tourists come to Ireland for the scenery, to discover the folklore and the music and the dance but when they leave, more often than not they talk about the people they met in the pubs they frequented or the hotels they stayed in. That’s why the Irish pub is such an important part of the fabric of our tourism. It’s so important that we don't lose that and that we don't see more pubs closing. It's a challenge, but it’s one I’m more than happy to take up.”
It’s hoped that the initiative will be expanded to other parts of the country if successful. So far, feedback has been very positive. “It’s an excellent initiative that really emphasises the role of the pub in the community and its standing in rural Ireland. From meeting members over the past few weeks, I’ve been struck by the innovation that publicans have shown over the past two years in coping with Covid. They changed up their business model, they’re not afraid to adapt and grow. This initiative is all about evolving and getting people through the door.”Before taking up the role of CEO at the VFI, Paul held a number of senior management roles in the agri, food, drinks and manufacturing industries in Ireland, the UK and Scandinavia. Previous positions include Marketing Director and Managing Director of the Derry Chamber of Commerce. Past experience with membership organisations has informed his new role at the VFI, he says. “My ambition is very much rooted around helping publicans to succeed, whether that’s through lobbying or practical training such as the degree programme. Throughout my career, I’ve been very fortunate to live and work in various countries. I think it's only when you’re away from home that you realise how important the Irish pub is to you. Certainly when I came home, the first thing I wanted to do was get back into that environment.”
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WHAT IS BAR INVENTORY? A weekly glance in your back room to determine stock levels might seem su cient, but the reality of bar inventory is so much more complex. The inventory behind your bar includes the complete list of stocked products you use to serve your customers. This includes any juices, sodas, tonics or other garnishes that are served in the drinks listed on your menu.
TAKING STOCK WHEN IT COMES TO STOCK MANAGEMENT, IT’S IMPORTANT TO IMPLEMENT BEST PRACTICES THAT OPTIMISE YOUR BUSINESS OPERATIONS. SQUARE SHARES A FEW TOP TIPS ON HOW BEST TO CONTROL YOUR BAR STOCK WHILE SAVING MONEY
BENEFITS OF A SUCCESSFUL STOCK MANAGEMENT SYSTEM
Here are five things an e ective inventory management system can do when you first open a bar or pub.
REDUCE DRINK SHORTAGES
STOCK MANAGEMENT
Customers will remember when you were out of their favourite drink the next time they are deciding where to go on Friday night. That means running out of stock actually results in the loss of business. With a comprehensive inventory management system, you can better manage your bar stock by forecasting materials needed, preventing these shortages and improving customer service.
WHY IS STOCK MANAGEMENT IMPORTANT?
HOW CAN YOU MANAGE STOCK AT YOUR BAR? Stock management can be done manually, but that can bog down other operations. Late nights in the back carefully counting stock can be tedious and take away time from other planning processes that aid the growth of your bar. So how can you control your bar inventory and successfully manage your bar? Inventory management software automates the process and frees up your very valuable time. Look for software that integrates with your bar point of sale, as that creates a more cohesive flow in your daily operations. With a unified system, the software can automatically track stock when a bartender rings up a drink, allowing you to see stock levels in real time.
Inventory is the lifeblood of your bar and poor management can be a killer. With too little stock, your bar misses out on sales and tarnishes its reputation. On the other end, too much is a major cost for your bar or pub and creates the need for additional storage space. Excess inventory also increases the risk of waste.
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AVOID RUSH ORDERS When you abruptly run out of vital bar materials, it forces you to overnight products or rush-order supplies. That can be a spendy proposition. Due to the size and weight of alcohol cases, rush orders on beverages have very high costs, which can put an unexpected dent in your carefully planned budget. Better stock management and planning reduces the need for rush orders and saves you from unplanned costs.
REDUCE WASTE AT YOUR BAR Bars lose a good amount of sales from theft, spilled drinks and free drinks. Often bartenders and servers don’t realise how much they waste. With a stock management system, you can showcase your bar inventory data and come up with preventive measures.
INCREASE PROFIT Real-time bar inventory data can help you make decisions about sales and future purchasing. When you track your stock regularly, you can determine customer demand and see trends that help you better predict what to order (and what not to order). It can also help you determine how to price drinks based on their popularity. A stock management system can demystify your business. It not only helps you track stock but also can reveal customer buying trends and make it easier to forecast growth. www.squareup.com
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6. Get your sta involved in a manual bar inventory auditing process. Have two individuals audit stock separately, then compare. It can help prevent clerical error. If you find that a specific material isn’t being used, look for ways to integrate it into popular drinks. This can help you push materials that might otherwise go to waste. It also lowers the number of items on your bar inventory list.
3. Determine a stock minimum for each of your materials and set up shortage alerts in your inventory management system. This lets you optimise a purchasing pattern and helps minimise costs. Alcohol turnover is dependent on demand, so make sure your minimum stock level is custom to each of your materials.
TO IMPROVE YOUR INVENTORY MANAGEMENT PROCESSWAYS
STOCK MANAGEMENT
OPTIMISE ALCOHOL ORDER SIZE AND PURCHASING FREQUENCY Instead of ordering a product when it runs out, you can strategically plan a bulk order of materials that minimises purchasing and shipping costs.
2. Calculate bar inventory usage each month by first adding the starting inventory to the materials purchased throughout the month. Then subtract that from your ending stock. This gives you an accurate representation of the amount of stock you are using. It can help you identify trends to assist in the purchasing process.
1. Take stock before your bar opens or after it closes, but keep that time consistent. Bar owners who don’t follow a specific schedule aren’t getting an accurate representation of stock and how levels fluctuate from day to day or week to week.
4. Apply a first-in, first-out (FIFO) method to your inventory, where the oldest inventory items are sold before newer inventory is received. This decreases the chances of products expiring before they are used.
5. A supply-savvy bar continuously re-evaluates safety stock every few months. Safety stock is an additional stock of products that run the risk of selling out. This stock acts as a bu er to mitigate risk. But remember, too much on your shelf can cost your bar significantly.
China Moutai A Toast to the World
Moutai continues to make a name for itself in the spiritspremiumcategory
Baijiu – a Chinese distilled alcoholic beverage made in China, keeps spreading its influence in the category of spirits all over the world. As one of the finest baijiu, Moutai aims to promote Chinese baijiu culture and let more people learn about Moutai and experience its inimitable taste in Ireland. Like many other premium spirits, Moutai has its very own way of savouring to fully appreciate its exquisite taste. You can tinkle your taste buds through senses of visualisation, smell and taste. The multi-layered aroma and complex flavour of Moutai bring you a unique sensation like no other spirits you have experienced in the world. Moutai can be drunk in neat, paired with dishes or made into cocktails! The multifaceted flavours of Moutai enable a unique taste in each of its drinks, bringing a new range of possibilities to the world of mixology. Marking its presence in Ireland, Moutai has actively made its track around some of the biggest events in town such as Taste of Dublin and Whiskey Live Dublin, showcasing its unique nature and introducing it to spirit lovers! As a legendary brand with centuries of history, Moutai is always striving to be at the forefront of the spirits industry and is committed to encouraging innovative ideas in the drinking industry. In fact, a recent cocktail competition held
A
by Moutai Ireland has spun off many innovative Moutai cocktails created by talented bartenders. This year, Moutai is proud to sponsor the ‘Innovative Bar of the Year’ category in the ‘Licensing World Bar of the Year Awards’ in light of promoting more breaking ideas in the world of mixology! Interested to know more about Moutai? Check out Moutai website at www.moutaiireland.com and subscribe to their newsletter and follow their social media.
LIKE NO OTHER
Sponsoring the ‘Innovative Bar of the Awards,ofthiscategoryYear’atyear’sBartheYear
Taste
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16 BARLICENSINGWORLD.IEAWARDS2022BARAWARDS2022AWARDS 2022 THE OF 5 STAR HOTEL BAR OF THE YEAR 1824 Bar Park Hotel Kenmare Prince of Wales Cocktail Bar at Ashford Castle Hotel The Garden Bar The Manor Bar at Hayfield Manor The Marker Bar at the Marker Hotel The Savoy Bar BAR FOOD OF THE YEAR 101 Limerick 33 South Main An Poitin Stil Blake's Corner Bar Flanagan's Gastro Pub Molloys Bar & Grill Oasis Bar & Restaurant Oriel Bar & Bistro Searsons of Baggot Street The Black Forge Inn The Blue Haven The Igo Inn The WrightsTOWNMartelloCafeBar BEST BAR TO WATCH THE MATCH An BuskersPúcánonThe Ball Hamlets Bar SevenSlattery'sBridgestreetPubD4The51BarTheCamden The Castle Sports & Gastro bar The Cellar Bar The Old Lodge Gastro Pub at Shannon Springs Hotel The Stores at 33 South Main Warehouse Bar + Kitchen Wrights Findlater Howth BEST DESIGNED BAR / INSIDE SPACE 101JackiesLimerick Left ThePanoramaMcKendry'sLennan’sBankYardBaratGalgormSpa&GolfResortMolloysBarandGrillOldTownWhiskeyBaratBodegaBistro&TerraceSonnyMcSwine's(McCafferty'sBarGroup)TheBlackForgeInnTheBlueHavenTheGardenBarTheSnugSkerriesStoresat33SouthMainTOWN BEST ENTERTAINMENTLIVE BAR Bar SonnyKavanagh'sJudgeDolan'sCosyBuskersSquareBarJoe'sBarLimerickFibberMageesFoley'sBarJ.MReidy'sRoyBeansBar&VenueSilkenThomasMcSwine's(McCafferty'sBarGroup)TheBlueHavenTheQuaysBarandMusicHallTheQuaysBarTempleBarTheWorkman'sClub&CellarWarehouseBar+Kitchen CITY BAR OF THE YEAR 101 OldHouseAmericanaLimerickBarAnPúcánBruxellesCafeenSeineLimerickJackiesLeftBankTownWhiskeyBaratBodegar.i.o.t.barRevolutionCraftBeer&WhiskeyBarSoberLaneTheFrontDoorPubTheSavoyBarTheShelbourneBarVintageCocktail COCKTAIL BAR OF THE YEAR Anti Lennan’sBARSocial1661CaskKreweYard No.27 The Shelbourne Bar Oasis Bar & Restaurant Ohm @ Electric Park Hotel r.i.o.t.KenmarebarRare1784 The Black Forge Inn The Liquor Lounge The Little Pig Speakeasy The Tack Room at Adare VintageManorCocktail Club CRAFT BAR OF THE YEAR Americana Bar Brickyard Gastropub Dead Centre MotherLockFranciscanBrewingWellBar&Brewery13BrewpubMacsPublicHouse DINGLEWHISKEYDISTILLERYBAROFTHEYEAR Brownes Bar Mother Macs Public House Park Hotel Kenmare Revolution Craft Beer & Whiskey Bar Russell’s Saloon Gin TheSonnyEmporiumMolloy'sIrishWhiskeyBarThe51BarTheHorseshoeBarShelbourneBarTheStagsHead The Tack Room at Adare Manor BARDOG-FRIENDLYOFTHEYEAR Anti Social Fitzgeralds Woodlands House Peadar'sHotelBar Moate Street 66 The Shire GASTRO BAR OF THE YEAR Bar TheHamletsBrickyardSquareGastropubCarroll'sStreetFood&GastroGardenJPClarke'sKnight'sBarLennan’sYardLock13BrewpubOasisBar&RestaurantOrielBar&BistroRussellsSeafoodBarDoolinCastleSports&GastrobarTheQueensBarTheStationatMolloysTheTavernBar&RestaurantWrightsAnglersRest GIN BAR OF THE YEAR 101Andy’sLimerickBar Gin Library at Galgorm Spa & Golf Resort Hyde Bar Galway Lock 13 Brewpub Russell’s Saloon Gin Emporium The Gin Palace Tigh Nora HOTEL BAR OF THE YEAR Brownes Bar Harvey's Bar & Terrace Hyde Bar Galway McKendry's Bar at Galgorm Spa & Golf Resort O'Donoghue Public House Oriel Bar & Bistro Panorama Bistro & Terrace River Bar & Restaurant at the Limerick Strand Hotel Royal Bar & Bistro Schull Harbour Hotel The Blue Haven The Garden Bar The Hibernian Bar Kilkenny The Manor Bar at Hayfield Manor The Savoy Bar The Sideline at Croke Park Hotel BARINNOVATIVEOFTHEYEAR 1824 Andy’sBarBar 2022 FINALISTS
LICENSINGWORLD.IE 17 BAR AWARDS 2022 AWARDS 2022 THE OF Anti MotherFitzgeraldsBrickyardBARSocial1661GastropubWoodlandsHouseHotelFranciscanWellBar&BreweryHamletsStreetFood&GastroGardenJackiesLock13BrewpubMacsPublicHouseRare1784TheMartelloTheShireTheVirginMaryBarTOWN LATE BAR / NIGHTCLUB OF THE YEAR Cosy Joe's Bar House Limerick | Amber OldLilly'sLeftNightclubBankBar&KitchenTownWhiskeyBar @ TheOpiumBodegaLiveDublinr.i.o.t.barTheCamdenFrontDoorPubTheLivingRoom The Quays Bar and Music Hall The Roost The Workman's Club & Cellar Time Square Night Club Wrights Cafe Bar LOCAL BAR OF THE YEAR 33 South Main An Poitin Stil Brady's of Shankill Carrickdale Hotel & Spa Molloys Bar & Grill Oriel Bar & TheRevolutionPennyhillBistroCraftBeer&WhiskeyBarBrassFoxWicklowTheHibernianBarKilkennyTheIgoInnTheMartelloTheOldMillThePorterHouseTheStrawberryHallTomSheridan'sBar&RestaurantGalway BARNEWCOMEROFTHEYEAR Anti Social Guinness Bar Marqette McKendry's Bar at Galgorm Spa & Golf Resort O'Donoghue Public House Tabasu Bar & RestaurantTapas The Black Forge Inn The Hill Thomas FitzgeraldsTheLennan’sJackiesClarke'sYardBlackForgeInnWoodlandsHouseHotel OUTSIDE SPACE OF THE YEAR 101 Limerick 33 South Main An PanoramaOldFitzgeraldsPúcánWoodlandsHouseHotelFranciscanWellBar&BreweryHamletsStreetFood&GastroGardenLennan’sYardTownWhiskeyBaratBodegaBistro&TerracePeadar'sBarMoateSilkenThomasTheMartelloTheRooftopBarTheSecretGardenattheCarrickdaleHotelTheStrawberryHall CUSTOMEROUTSTANDINGSERVICEAWARD Chasers Bar Bistro Fitzgeralds Woodlands House Hotel Hamlets Street Food & Gastro PanoramaMcSwiggansJudgeGardenRoyBeansGalwayBistro&TerraceSchullHarbourHotelTabasuBar&TapasRestaurantTheBlackForgeInnTheBlueHavenTheGardenBarTheHibernianBarKilkennyTheLaneTheShelbourneBar The Shire Vintage Cocktail Club RESTAURANT BAR OF THE YEAR Annie Mays Bia & Co Gastro Bar and RestaurantElectric Fishers Bar at The Kingsley Hogs and Heifers Judge Roy ThePanoramaMcSwiggansKreweBeansGalwayBistro&TerraceRailwayTavernRare1784SilkenThomasTheLaneTheOldLodgeGastroPubatShannonSpringsHotelTavernBar&RestaurantVincenzoGrillhouse TOURIST BAR OF THE YEAR 1520 BruxellesBar Durty Nelly's Bar and FishermansRestaurantThatched Inn Foley's Bar Gertie Brownes Bar and Bistro Old Town Whiskey Bar @ SearsonsBodegaofBaggot Street The Locke Bar The Porter House The Quays Bar and Music Hall The Quays Bar Temple Bar The Shelbourne Bar The Shire TRADITIONAL BAR OF THE YEAR Barr An Chaladh Dolans Limerick Gertie Brownes Bar and Bistro John Kehoe’s Mother Macs Public House Paddy's Country Pub Peadar's Bar Moate Reilly's Bar The Fishermans Thatched Inn The Hibernian Bar Kilkenny The Porter House The Stags Head The Strawberry Hall VISITOR ATTRACTION OF THE YEAR Ballykilcavan Brewery Franciscan Well Bar & Brewery Guinness Open Gate Brewery J. M. TheTeelingStillgardenLockJackiesReidy's13BrewpubDistilleryWhiskeyDistilleryPowerHouseBaratRoe & Co Distillery WINE BAR OF THE YEAR Butler's Bar & Eatery at the Abbey Court Hotel House VincenzoVikkisMcSwiggansLimerickGalwayPigletWinebarCafe&WineBarBarattheGeorgeHotel BAR MANAGER OF THE YEAR DAMIEN RYAN Lowry’s Music & Whiskey Bar JOHN MORIARTY Park Hotel Kenmare ADAM WALSH Peruke & Periwig NOLI ALNGOHURO Prince of Wales Cocktail Bar at Ashford Castle Hotel JIM ‘FLASH’ GORDON Revolution Craft Beer & Whiskey Bar DAVID MCGREAL Tavern Bar & Restaurant JOHN O’CONNOR The Dáil Bar SIMON O’BRIEN The Front Door Pub JOHN RICHARDSON The Manor Bar at Hayfield Manor KUBA PYRYT The Savoy Bar ODHRÁN MAHER The Workman’s Club SHIVAM TAUCOORY Vincenzo Bar GARETH LAMBE Vintage Cocktail Club
Echo Water helps their customers save time, money and space as they cut back on labour, ordering and storage, all the while protecting the environment as a product with a significantly lower carbon footprint than bottled water.
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T + 353 1 8394138 | E info@echowater.ie | www. echo water.ie QUALIFIED CARBON OFFSETS
LICENSINGWORLD.IE 19 GIN MASTERS GIN FROM SPICY TO SWEET, IRELAND’S GIN MAKERS HAVE SOMETHING FOR EVERYONE
www.skelligsix18distillery.ie
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SKELLIG SIX18 GIN Skellig Six18 Gin was launched in Chapter One restaurant in Dublin in October 2019. Renowned chef Ross Lewis and his team played a part in devising the recipe for the gin, which reflects the Skellig coast and is, says the Distillery, very much a ‘food’ gin , created for people who enjoy food and want to discover how flavours are put together.
Collaborating with sea foragers, land foragers, chefs and fishermen, three botanicals are used to make Skellig Six18 Gin; yarrow, which grows wild in every ditch in Europe, birch sap and fresh Douglas fir needles. Skellig Six18 Distillery is located in what was previously a manufacturing plant for textiles in Cahersiveen, right on the Ring of Kerry. The distillery’s visitor centre is proving a hit with both international and domestic visitors, while exports are a priority going forward.
www.micildistillery.com
With local ingredients to the fore, Micil Irish Gin is a West of Ireland take on contemporary dry gin, made using local flowers and herbs that are macerated in the distillery’s copper pot still overnight. Handcrafted by the Micil family at the Galway distillery, Micil Irish Gin is inspired by the bogs, hedgerows and seashore of Connemara and the historical trade links with Southern Europe that gave Galway City its distinctly Latin feel. In late 2021, Micil Distillery unveiled its Spiced Orange Gin, a reimagining of Micil’s classic gin, distilled with handpicked Connemara flowers and herbs and enriched with vibrant orange zest and warm rounded spice.
www.tribegin.ie
LICENSINGWORLD.IE 21 GIN
Developed in March 2021 by four Galway natives, Tribe Irish Gin and Gin School came to life in the throes of a global pandemic. Founded by Adam Scally, Cormac Commins, Ciarán O’Domhnaill and Michael Allen, the friends wanted to create a gin that would appeal to the modern day ‘tribal beat’ of the city. Tribe Gin uses locally sourced seaweed and botanicals native to the West coast along with lemon, heather, cassia and cardamom. The gin took home a Gold Medal at The Spirits Business Gin Masters 2022, the largest Gin Masters to date with 513 entries.
Galway-based craft gin company Tribe Irish Gin recently opened the doors to Tribe Gin School –Ireland's largest and Galway's first dedicated gin school. Following a €140,000 refurbishment, the new 1400 sq ft space can seat 22 people at a time for gin classes and boasts a range of unique design features including an apothecary-style botanical pick n’ mix area for pupils to choose their own distinctive flavour combinations.
TRIBE IRISH GIN
MICIL IRISH GIN
Connemara is a unique single malted peated Irish Whiskey with rich malt and fruit aromas. It's silky smooth with a honey sweet stars, followed by malt and fruit flavours giving way to the full-bodied peat. The liquid is very versatile - perfect to enjoy on the rocks or in our signature cocktail Connemara Woo Woo. Make sure to stock up as a part of your drink's menu.
IRISHCONNCULLINGIN
Over the years, limited edition cask aged variations of Conncullin Gin have proved a hit with the public, with more releases planned for the near future.
Located on the banks of the River Moy in Ballina, Co Mayo, The Connacht Distillery makes Conncullin Gin along with Connacht Single Malt Irish Whiskey and Straw Boys Vodka and Poitin. Distilled in small batches, Conncullin is defined by a blend of juniper supported by hawthorn berry, elderberry and other botanicals. Inspiration for the name ‘Conncullin’ comes from the two Mayo lakes, Lough Conn and Lough Cullin, where the distillery’s water source originates.
www.connachtwhiskey.com
LICENSINGWORLD.IE 23 GIN
www.rebelcitydistillery.com
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MAHARANI GIN Rebel City Distillery, makers of Maharani Gin, recently launched the Rebel City Distillery Tour in the repurposed Ford Car factory in Cork. The tour gives visitors insight into the distilling and blending processes that created the gin, and the soon to be released, Ireland’s only publicly available, Absinthe. With Maharani Gin, founders Robert and Bhagya Barrett have created a fusion of the couple’s respective heritage and cultures of Cork and Kerala, paying homage to Kerala women who are known for their strength and importance in society. The gin is zested with pomelo fruit and uniquely spiced with cassia and nutmeg-mace, all sourced from a women’s organic farming co-operative in Bhagya’s home state of Kerala, India.
AN DÚLAMÁN GIN In 2017, Moira and James Doherty opened An Dúlamán Gin distillery in Carrick, Co Donegal. Savoury as opposed to floral, An Dúlamán contains five di erent types of seaweed, foraged on the west coast of Ireland. I t’s the only Irish gin to contain five di erent seaweeds and is made using a 500-litre hand-beaten copper still, which Moira has christened ‘Méabh’. At the moment, Moira is working on two extensions of the gin, made up of the same basic recipe but only containing kelp. Inspiration for the new flavours comes from the time the couple spent in Asia and from Moira’s early life in Africa. Plans are also in place to build a new gin distillery in Ardara, which will see capacity go from 440,000 to 600,000 litres of alcohol a year.
www.andulamangin.com
SILKS IRISH DRY GIN
Launched in July 2021, Silks Irish Dry Gin is made at Boann Distillery, a company set up by the Cooney family in 2019. Already available in 15 US markets, the brand is also performing well in the Irish market.
Silks’ signature botanicals – apple blossom, elderflower and hawthorne – are all foraged from the Cooney family’s orchard at the foot of the Hill of Tara in Co Meath. A jar of honey from the orchard’s eight hives also goes into each distillation. Distilled by hand in small batches in the distillery’s 500 litre custom copper pot still, each distillation is non-chill filtered and cut back with the distillery's own deep well water before bottling.
LICENSINGWORLD.IE 25 GIN
www.boanndistillery.ie
Last year, Brockmans Gin launched a miniature, 5cl bottle for the first time. An exact replica of the stylish larger bottle, Brockmans features juniper, blueberries and blackberries along with a combination of other aromatics including bittersweet orange peel. The makers of Brockmans describe it as ‘the properly improper gin'. Brockmans was considered rebellious when it first launched as it drew together traditional and unusual botanicals with an untraditional dark bottle, signifying from the moment you saw it that this was not a traditional juniper-forward gin. Nose it and then taste it to realise this is a complex, beautifully made drink in the noble tradition of classic gins, but using 11 botanicals which combine to make a spirit that ' s truly complex and intriguing. Enjoy Brockmans in a classic G&T, garnished with blueberries and pink grapefruit peel; on the rocks; in a negroni; or in a very dry martini, because a ‘properly improper' gin underpins a perfect serve.
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BROCKMANS GIN
www.brockmansgin.com
Now in their 33rd year, the Gold Medal Awards are recognised as the leading independent awards programme for the Irish hospitality industry. Judged by industry experts, the Hotel & Catering Review Gold Medal Awards recognise and reward excellence in hospitality and catering operations across the island of Ireland. These awards encourage and applaud hotels, restaurants, guest houses, spa and leisure facilities, event caterers, healthcare caterers, site caterers, as well as individuals and teams, that achieve the highest standard of product and service in the industry. For more information visit: hotelandcateringreview.ie/awards or contact Jill Thornton, Senior Event Manager Phone: 01 640 1700 | Email: jill.thornton@ashvillemediagroup.com Limited number of Category Sponsorships remaining, for more information contact Trish Murphy, Sponsorship Director Phone: 086 837 9246 | Email: trish.murphy@ashvillemediagroup.com PROUDLY SPONSORED BY Enter visit www.goldmedal.ie #GMA22IRL Now31*01*23Date:TheHotelGalmont&Spa, Galway Venue :
In partnership with Fabergé, The Craft Irish Whiskey Co has released the most expensive whiskey collection ever produced inaugural launch went to the Correa Family Foundation, a charity supporting children affected by Jaycancer.Bradley, Founder of The Craft Irish Whiskey Co. said: “We’d been planning to release a whiskey in collaboration with Fabergé. It was to have a small egg pendant, but the moment I tasted this liquid, I knew it had to be more. We had to shoot for the stars. I knew this liquid had the potential to become the most expensive whiskey on earth; it’s the rarest triple distilled single malt and it tastes perfect so I knew we could auction it to raise a lot of money for charity. A small pendant was no longer enough for a whiskey of this calibre, so we started working with Fabergé on the world’s first Celtic Egg to accompany the world’s finest whiskey. And the rest is history!”
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forShootthe
To celebrate the ‘Seven Wonders of Ireland’, The Craft Irish Whiskey Co has partnered with jeweller Fabergé to create a handcrafted Irish whiskey collection. Called ‘The Emerald Isle Collection’, it's the oldest tripledistilled Irish whiskey in the world, comprising a seven-piece custom-made whiskey set. Each set includes a bottle of ultra-rare, single cask, 30-yearold, triple-distilled single malt Irish whiskey, accompanied by a Fabergé Celtic Egg and 1/1 Fabergé watch. The first luxury whiskey set of The Emerald Isle Collection sold at auction for a recordbreaking $2,000,000 and the remaining sets were launched at exclusive events across the world throughout 2021, achieving upwards of $3,000,000. Just two remain. All proceeds of the
THE OF AWARDS 2022 SLÁINTEOURTOSPONSORS 22 2022 Visit www.baroftheyear.ie for more information THANK YOU TO OUR The 2022 Bar of the Year Awards will take place at Clayton Hotel Burlington Road For sponsorships or advertising opportunities contact Trish Murphy, Sponsorship DirectorTel: 01 432 2231 / 086 837 9246 Email:trish.murphy@ashvillemediagroup.com EXQUISITE MIXERS FROM DISTILLED BOTANICALS
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