‘A Stormy Five Years’ at The Algiers in Cocktail Hour
CHANGING TIMES BREWERY is changing minds, one sip at a time
In CONVERSATION
The original, served the original way
In 2016, Kate and Denis Dempsey set up Kinsale Mead Co, embarking on a journey that saw them crafting a drink not produced in Ireland in over 200 years. Since then, the brand has gone on to win numerous awards including the International Mazer Cup, essentially the Olympics of Mead, along with accolades at Blas na hÉireann, the European Mead Madness Cup, the Guaranteed Irish Awards and the Irish Food Writers’ Guild awards. This year, Kate and Denis are focused on exporting the brand into new regions and driving awareness of mead, its heritage and its possibilities (it’s great in a cocktail). For more on Kinsale Mead, turn to page 17. Changing Times Brewery launched in late 2024 with a new facility in Glasnevin and two new beers – Daydreamer Lager and After Hours Pale Ale. This year, the new brewery brought out Clockwork Velvet Stout, on the same day that the price of a pint of Guinness went up. The new venture is, says founding member Willie Aherne, a chance to do something different. With a commitment to not raising prices this year and more beers on the horizon, Changing Times Brewery is providing a high quality, refreshing alternative for customers on the lookout for something new. Turn to page 23 for more.
On page 20, Brendan Colbert at Poachers Drinks talks about the value of using Irish products and expanding into foodservice and on page 11, Bill Hillyard at The Algiers in West Cork explains the thinking behind his new cocktail, ‘A Stormy Five Years’, created to celebrate he and his wife Ann’s five year anniversary as owners of the Baltimore venue.
We hope you enjoy this issue and if you’ve any thoughts or opinions, please drop us a line.
Denise Maguire Editor
The Licensing World editorial team email: editor@licensingworld.com
Editor: Denise Maguire
Creative Director: Jane Matthews
Art Director: Lenny Rooney
Production: Claire Kiernan
Stock Photography: iStock.com
Sales Director: Trish Murphy
Managing Director: Gerry Tynan
Chairman: Diarmaid Lennon
Published by: Ashville Media, Unit 55, Park West Road, Park West Dublin 12
Tel: (01) 432 2200
ISSN: 1393-0826
All rights reserved. Every care has been taken to ensure that the information contained in this magazine is accurate. The publishers cannot, however, accept responsibility for errors or omissions. Reproduction by any means in whole or in part without the permission of the publisher is prohibited. © Ashville Media Group 2025. 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
NEW ROE & CO FLOR SINGLE GRAIN
IRISH WHISKEY
The main events this spring...
The founders of the JumpZone trampoline park for children are now offering a competitive socialising space for adults at Leopardstown Racecourse. Dan Begley and Paul Quinn opened 'Super Social' in late 2024, which spans 15,000 sq ft and blends cutting-edge technology with hands-on fun, offering an experience never seen before in Ireland. Attractions include a 12 holes High-Tech Mini Golf, NxGen Interactive Darts, Supercharged Shuffleboards and the Super Social Arena. The venue also includes an outside terrace and a 150-seater restaurant.
Helen Mulholland named Irish Whiskey Association chair
The Irish Whiskey Association has announced that Helen Mulholland, master blender with Sazerac Ireland, is to lead the representative body for the all-island Irish whiskey industry. Helen has served as the Association’s vice-chair since 2022 and succeeds former chair James Doherty, Managing Director of Sliabh Liag Distillers. She was the first woman master blender in Irish whiskey history, a title she achieved while working at Bushmills Distillery for nearly 30 years and the first woman to have been inducted into the Whisky Magazine International Hall of Fame. Helen was also the first woman recipient of a Drinks Ireland-Irish
Whiskey Association Chairman’s Award for her outstanding contribution to the development of the Irish whiskey industry and category. “Throughout my time in the industry, global volumes of Irish whiskey produced have increased sevenfold and the number of distilleries on the island of Ireland has grown from three to close to 50 today. My priority as chair at the Association will be to protect the integrity of the Irish whiskey category, as well as continuing its global promotion. Irish whiskey is a prime example of our all-island economy that brings with it a unique value that should be celebrated, particularly in 2025,” she said.
Boost for brewing course in Maynooth
The Irish Whiskey Association has announced a scholarship opportunity with Maynooth University on its Brewing and Distilling micro-credential. The Association will sponsor one place on this micro-credential, which aims to equip learners with the necessary scientific knowledge and instrumentation competencies to develop skills relevant to the alcoholic drinks industry. It was created in response to strong demand for an analytical course to support the growing Irish craft
brewing and whiskey industries. The Association has also called on the incoming government to provide additional supports to the third-level institutions offering courses – both full- and part-time – in the brewing and distilling sector to ensure their positive continuation and a further strengthening of the industry at this pivotal time. Walsh Whiskey founder, Bernard Walsh, has witnessed firsthand the lack of available talent in the industry. Speaking of his experience when opening the Royal Oak Distillery in 2016,
Greener Planet Award for Galway Distillery
Ahascragh Distillery was announced the winner of the Greener Planet award at The Foodies 2024, an event that honours SMEs excelling in the food and drink sector’s sustainability efforts. Ahascragh Distillery was celebrated for its approach to sustainable distilling, incorporating renewable energy solutions, eco-conscious sourcing and practices that have significantly reduced its carbon footprint. “This award is a tremendous honour for Michelle and I and the incredible Ahascragh Distillery team. Recognition by EU policymakers with the Greener Planet Award highlights the importance of decarbonising the production of Irish spirits. The opportunity to engage with Irish MEP Barry Cowen, along with EU policymakers, allowed for discussions about the challenges faced by Irish SMEs in the drinks sector. Key issues raised included the need for harmonised regulations across the European market to ensure fairness and efficiency, Ireland’s soaring electricity costs and the impact of upcoming health warning labels applied exclusively to Irish alcohol products. These challenges underscore the need to support SMEs in maintaining both their sustainability efforts and their competitiveness in a demanding market,” said founder Gareth McAllister.
he said: “There were very few available brewers or distillers in Ireland and we were forced to compete with more established companies for access to this dwindling pool of potential employees. We worked with SETU along with other industry experts and supported Carlow (SETU) in setting up the country’s first Honours degree program in Brewing and Distilling in 2017. This has delivered scores of new graduates to the industry, but unfortunately it hasn't met demand.”
Cork Whiskey Festival returns
The third annual Cork Whiskey Fest returns from 21-23 March, taking over bars and venues across MacCurtain Street in Cork city. Organised by Laurie O’Dwyer (host of the Whiskey Chats podcast) and his wife Sonya O’Dwyer, the festival is sponsored by Irish Distillers Pernod Ricard, The Shelbourne Bar and IrishMalts.com. Over the three day event, visitors can take part in expert-led tastings featuring rare and premium whiskeys and limited-edition releases, behind-the-scenes tours and special events. A festival highlight is the Brand Expo & Socials at The Metropole, which will host 50 whiskey distilleries and brands over the two evenings. They will offer complimentary samples of their finest creations alongside mixers and food bites. This year, distilleries will also showcase their gins, rums, vodkas and poitíns. To secure your spot, visit corkwhiskeyfest.com or follow @thecorkwhiskeyfest on social media
Festival Highlights
» Bushmills Aged Cocktail Masterclass – Saturday March 22nd at 4pm at Gallagher's Gastro Pub
» Vintage Irish Bottle Tasting – Sunday March 23rd at 2pm at The Shelbourne Bar
» Redbreast Cask Masterclass – Sunday March 23rd at 6:30pm, serving as the festival’s grand finale
» An Epic Midleton Distillery Day – Saturday March 22nd at 12:30pm
Kish Fish partners with Guinness
Dublin-based fine seafood experts, Kish Fish, marked its recent rebrand by announcing a collaboration with Guinness. The seafood business has developed a new ‘Guinness Smoked Salmon By Kish Fish’ for both foodservice and retail, a process perfected at the Kish Smokehouse in Howth over the last two years. The initial idea came from the Guinness Storehouse’s executive chef, Sean Hunter (of Aramark), when he began curing salmon in Guinness and smoking it himself in very small quantities for tourists to enjoy as part of the visitor experience at St. James's Gate. Guinness then partnered with Kish Fish to finesse the recipe and develop a product that could be crafted on a much larger scale for wider distribution. Airfield Estate, Guinness Storehouse, InterContinental Dublin, Matt The Threshers, Mountain View Kilkenny and The Shelbourne Hotel are some of the first venues serving the new product on their menus.
Filthy Queens
A new book by beer historian Dr Christina Wade explores the real story behind Irish beer. ‘FILTHY QUEENS: A History of Beer in Ireland’ takes a look at the role that beer has played throughout history. Seven years in the making, the book gives voice to the real alewives of Dublin, whom one author dubbed ‘filthy queens,’ while celebrating the ordinary yet important women whose stories have largely been ignored. Taking you through some of the biggest events in the story of Ireland, including the arrival of the Vikings, the English invasion, the 1641 Rebellion, the Great Hunger and the Black Death, FILTHY QUEENS introduces the reader to the most colourful characters across the centuries.
Midleton celebrates 200 years
Irish Distillers will honour the 200-year distilling heritage of Midleton Distillery with a schedule of celebratory whiskey launches and events throughout 2025. To mark the anniversary, the company is digging deep into its archive to bring to life the stories, people and the whiskeys that have shaped Midleton Distillery. Later in the year, Barley Purchase
Books from Midleton Distillery, dating back to the 1820s and 1830s, will be available to search on Ancestry as part of Irish Distillers’ ongoing partnership with the genealogy company. This year will also see the release of the sixth and final chapter of the Midleton Very Rare Silent Distillery Collection, Ireland’s rarest and oldest ever whiskey collection.
A new standard in non-alcoholic drinks
Sommelier and restaurant manager Majken Bech-Bailey has launched a range of non-alcoholic wine alternatives. Rather than just removing alcohol from lower-quality wine, BÆK is made by building up premium, Irish ingredients to create a drink that offers the same length and complexity as a glass of wine, without the use of any preservatives or sulphites. The collection currently includes two variants,
with further additions to the range expected this year. ‘Mellow’ is a non-alcoholic alternative to white wine, drawing inspiration from a light oak Chardonnay with the sweetness of a Sauternes. ‘Intricate’ is Majken’s red wine alternative, a drink that sits between the depth of a Bordeaux and
VAT reduction should apply from Budget Day – LVA
The Licensed Vintners Association (LVA) has said the upcoming reduction in VAT for food should apply from Budget Day later this year. Welcoming the commitment from Minister for Finance Paschal Donohoe that the VAT reduction would be introduced in the Budget, the representative body for Dublin pubs said that the rate change should take effect as soon as the Government announces the next Budget.
The Minister has indicated that any such change will not take effect until 1st January 2026. “It is very welcome news that Minister Donohoe has confirmed there will be a reduction in the VAT rate for food in the Budget to be announced later in the year,” said Donall O’Keeffe, CEO of the LVA. “This comes after a long and hard fought campaign to ensure the government recognises the challenges facing the hospitality sector. Clearly the industry has been suffering due to cost of business measures imposed by the government and if they are now taking this step to assist the sector, then the relief provided by this VAT reduction should apply as early as possible.
“There seems very little reason why the government couldn’t allow the reduced VAT rate to take effect from the day after Budget Day.
Tax rises kick in immediately, why shouldn’t reductions? All things being equal, they should seek to lower it from Budget Day too.
“While this is obviously positive news for those pubs and hospitality businesses who serve food, it is notable that the rest of the pub trade has also experienced the same difficult, government imposed business conditions and they will receive no relief under these proposals. That is why we will be pressing the government to also reduce alcohol excise in the upcoming Budget, which remains amongst the highest levels in Europe,” O’Keeffe concluded.
the fruity richness of a Cabernet Franc. Interest from the hospitality sector has been high, says Majken, adding the plan for 2025 is to see the brand on as many restaurant and hotel menus as possible. BÆK is currently available at www. thevirginmarybar.com.
Leopardstown Racecourse partners up for 2025
R McSorley's and The Blackrock are the official pub partners of Leopardstown Racecourse for 2025. The partnership kicked off with the Dublin Racing Festival at the start of February, with attendees enjoying special offers and promotions at both pubs after the event. Noel Anderson, MD of McSorley’s and The Blackrock, said: "This collaboration not only strengthens our commitment to providing exceptional experiences for our customers, but also celebrates the rich traditions of horseracing and hospitality. Together, we aim to elevate the experience of every visitor and to foster a community that embraces both sports and social enjoyment."
Resilience and diversification driving Irish drinks exports
The latest Bord Bia Export Performance and Prospects report showed that Irish drinks exports grew by 19% in 2024, generating €2.1 billion in export earnings across 113 markets internationally. Drinks Ireland Director Cormac Healy said: "The recovery in exports is very encouraging, given that Irish drinks exporters, particularly distillers, are contending with extremely competitive international markets and strong economic headwinds arising from the persistent impact of inflation, cautious consumer spending, interest rates, supply-chain pressures and changes in consumer purchasing patterns. Market conditions have been challenging since late 2023 and throughout 2024. Against this backdrop, the export performance delivered is testament to the resilience of Irish drinks producers and exporters, to their innovation and to their hard work finding new markets and customers. Irish drinks producers have proven time and again that quality shines through and we are pleased to see our products, particularly those who enjoy a Protected Geographical Indication status (Irish Whiskey, Irish Cream and Poitín), sold in 113 markets worldwide.
"Irish Whiskey remains our largest export category, exceeding €1 billion in export value, up 13% on previous year. This was followed by Irish Cream which saw exports increase by 5% to €380 million and beer exports of €325 million, up 2% on 2023. Cider exports increased in value by 1% to reach €80 million and Irish Gin exports showed a strong increase of 23%.”
Press Up rebrands to Eclective
Press Up has been re-named Eclective Hospitality Group and is under new management. The group, which employs more than 850 people across 24 venues in Dublin, says the move is about celebrating the group’s diverse range of offerings and venues in the capital city. “We are delighted to introduce this new name and brand to our customers and the wider public. We chose the word ‘Eclective’ carefully and although not a word in the dictionary, it captures the essence of our group that celebrates different experiences in unique venues for people from all walks of life,” said Tristan Jacob, Chief Commercial Officer at Eclective. Dave Mongan, Chief Operations Officer, said it’s more than just a name change. “It underlines all our teams’ commitment to build on what has been achieved to date, creating exciting and vibrant social experiences across the city. As we develop the business over the coming years, we will strive to elevate the customer experience.”
Oisín Davis at Great Irish Beverages is kicking back with a poitin cocktail this spring
The British made poitín illegal in the 17th century. Illicit distillers kept it alive for hundreds of years and it was made totally legit by the Irish government in 1997. But it's only more recently that poitín has become really interesting. This is largely down to Dave Mulligan at BAR 1661. Here, you can enjoy their signature cocktail, the "Belfast Coffee", as well as other great drinks made with Ireland's first spirit. Meanwhile, a lot of independent distilleries are producing artisan poitíns that use traditional recipes and methods and they can be quite delicious! One brand, Mad March Hare, is leading the poitín charge around Ireland and growing its presence in the USA and Australia. They also have a great ready to drink poitín cocktail in a can mixed with TK Red Lemonade, aptly named the Red Hare.
Here's a recipe for a great poitín cocktail that's easy to make and one of my favourites.
POITÍN PALOMA
Ingredients
» 50ml Mad March Poitín
» 10ml fresh lime juice
» 150ml grapefruit soda
Method
Fill a long glass with ice and pour in the poitín and lime juice. Top up with the grapefruit soda and garnish with a lime wedge.
The Algiers, a food, wine and cocktail destination in Baltimore, West Cork, celebrated five years under the ownership of Bill and Ann Hillyard in February with a special anniversary cocktail and retro menu.
Mixologist Bill crafted ‘A Stormy Five Years’ cocktail, a take on the classic Dark & Stormy which blends Blacks of Kinsale Golden Irish Rum, Murphy’s Irish Stout and toasted kombu and dillisk syrup (foraged locally), topped with Poachers Ginger Beer and a drop of cassis. Bill harvests, dries and toasts the seaweed himself before making the syrups. The
BILL AND ANN HILLYARD ARE CELEBRATING HALF A DECADE AT THE ALGIERS WITH A SPECIAL ANNIVERSARY COCKTAIL
Cocktail
result is a rich, complex drink with a hint of bitterness and a deep umami finish –made with Irish ingredients.
“The toasted kombu melds with the Blacks Rum to evoke a blackstrap rum, a rich, dark variety traditionally used in the original Dark & Stormy. The Murphy’s adds a hint of bitterness, while its carbonation lightens the drink. Finally, the cassis complements the stout, adding that lovely final touch,” says Bill.
A STORMY FIVE YEARS COCKTAIL
In a mixing tin, combine:
» 40ml Blacks of Kinsale Golden Irish Rum
» 30ml Murphy’s Irish Stout
» 10ml Crème de Cassis
» 5ml toasted kombu vodka (see recipe below)
» 5ml toasted kombu syrup (see recipe below)
METHOD
» 5ml dillisk syrup (see recipe below)
» 5ml Velvet Falernum
» 5ml freshly squeezed lemon juice
» 5ml freshly squeezed lime juice
Shake with ice, strain into a Collins glass or similar. Fill with ice and top with Poacher’s Irish Ginger Beer. Garnish with a lemon slice and a straw. Serve.
Dillisk syrup – Boil 1 cup of water, then remove from heat and add 1 cup of caster sugar and 10g of dried dillisk. Stir until the sugar dissolves. Let cool, then strain out the dillisk.
Tip – the sugared dillisk can be dried in an oven or food dehydrator and makes an attractive garnish or snack.
Toasted kombu – Harvest sugar kelp from clean water, preferably near the open sea. When harvesting, do not remove whole plant – cut the fronds in a way that allows them to regenerate.
HOUR
Wash the kelp thoroughly to remove any attached sea life. Preheat a fan oven to 40°C. Cut the kelp into manageable pieces. Place on a sheet pan and dry in the oven for 2-5 hours, turning to prevent sticking. Increase the heat to 180°C and toast the dried kelp until dark and fragrant, stopping just before it begins to smoke Blitz the toasted kombu in a food processor until coarsely flaked. Divide into two portions.
Kombu vodka – Add approx 2tbsp of the toasted kombu to 500ml of good-quality vodka. Cover and set aside for a month, shaking occasionally. The
vodka will turn black with a rich, coffee-like aroma when ready.
Kombu syrup – Bring 1 cup of water to a boil. Add 1 cup of caster sugar and 2tbsp of toasted kombu, stirring continuously. Reduce heat and simmer for 5 mins until slightly thickened. Remove from heat, allow to cool, strain and bottle. Keeps for several months when refrigerated. The syrup makes for an interesting addition to cocktails like an Espresso Martini (swap out Kahlúa for a mix of kombu syrup and kombu vodka – BOOM!) or drizzled over ice cream.
SYRUP & INFUSION RECIPES
OutAbout &
WINE PRODUCERS MET WITH HOTELIERS, SOMMELIERS AND RESTAURATEURS AT CLASSIC DRINKS’ WINE TASTING EVENT IN DUBLIN
From well-known estates like Marchesi di Frescobaldi to relative newcomers including Irish winemaker Andrew Eakin, there was plenty to tempt attendees at Classic Drinks’ annual portfolio wine tasting, held recently at the Westbury Hotel. “With an ever greater focus on quality, our approach has been to extend our range, working with a number of boutique and smaller production wineries where we are confident there is a great deal of care put into the process at every stage, from the grape to the end product,” said Mark Donohoe, Head of Wine at Classic Drinks. “Today we are pleased to showcase the wines of these producers, bringing to our customers an extensive range that offers quality at every price point.”
Originally from Cavan, Andrew Eakin moved to France in 2016 with the aim of producing quality wines at a reasonable price in the Bordeaux appellation. Speaking at the event, he said: “It is lovely returning home to take part in events such as this and get the opportunity to talk to Classic Drinks’ customers about our wines and how we make them. At Chateau Puynard, we set out to produce low intervention wines that we ourselves want to drink and bring the joy of that to others. Producing organic wines in Bordeaux is complex and challenging but we have met those challenges and in doing so, stepped out of many of the ways in which you are ‘meant’ to produce wine in the appellation.”
“At Chateau Puynard, we set out to produce low intervention wines that we ourselves want to drink and bring the joy of that to others”
New Openings
FAWN RESTAURANT AT THE CHANCERY HOTEL
FThe restaurant's cocktail menu features old favourites and new, innovative mixes
awn, a new restaurant in The Chancery Hotel on Dublin’s Ship Street, has opened its doors, showcasing Irish ingredients with references to the neighbourhood’s Italian-quarter backstory.
Along with dishes like the 24oz Cote de Boeuf, Pan-Roasted Hake, Braised Oxtail Gnocchi Gremolata and Squid Ink Spaghetti, diners can indulge in the restaurant’s cocktail menu featuring old favourites and some new, innovative mixes. The Morrigan is WatermelonInfused Illegal Mezcal, Lillet Blanc, Stillgarden Glas 55, Watermelon & Blackberry Cordial while the Oisín Roe & Co Irish Whiskey is made from HouseMade Peach & Honey Liqueur, Lemon, Orange & Peach Bitters and Vegan Foamer.
The design of the space is, says the owners, all about “stylish informality”. Guests can relax on Philippe Starck furniture and gaze out onto the Jane McCorkell-designed vertical garden.
New Openings
LAURA’S AT OLD FASHIONED SAM’S
The Chris Kelly Group has opened Laura’s, a new top-floor restaurant at Old Fashioned Sam’s on Montague Street, Dublin 2. Named after the three Kelly brothers' sister, the restaurant is just one space within the 900-person venue which opened in the run-up to Christmas last year. Guests can enjoy a ground-floor cocktail bar that opens into Dublin city centre’s largest heated courtyard (complete with a fully retractable roof for summer), a café-style front bar and Sam’s Parlour, a basement cocktail bar.
“Opening Old Fashioned Sam’s in the run-up to Christmas was no small feat, especially given that this space was recently a car park and an office. To see it now, transformed into this elegant and vibrant space, is incredible. It’s a completely new direction for us, but we couldn’t be happier with how it has turned out. I’m so proud of everyone involved. And a big thank you to my family for their patience with me throughout this huge renovation job,” said Liam Kelly.
"It’s a completely new direction for us, but we couldn’t be happier with how it has turned out"
DEMPSEY
Afew years back, the increased consumption of mead amongst a younger, HBO-watching generation was attributed to the popularity of Games of Thrones, despite the fact that mead never actually appeared on the show. Others have connected it to an overall growth in craft beverages, but the timings can’t be denied. In 2011 when the TV show debuted, sales of mead began to spike. When the show hit its peak a few years later, sales of the drink in the US grew by 130%. The image of Robert Baratheon or Jaime Lannister glugging out of a goblet or horn mug became synonymous with mead, driving the popularity of the world’s most ancient alcohol ever since. In 2016, Kate and Denis Dempsey felt the time was right to set up Kinsale Mead Company, with the aim of reviving the ancient art of mead-making in Ireland and creating a worldclass range of drinks. KINSALE
“People who drink mead are the type that are willing to try something new. Cocktail makers love it and beekeepers are fascinated by it; some of them make mead from their own honey so they’re eager to try ours"
The idea for a mead-making business began to take shape during a trip to the Hill of Tara in Co Meath. “A friend of ours came over to visit and we decided to bring her to see the Hill of Tara. It was a beautiful sunny day and it was only when we were up there that we realised we were standing in the footprint of Tech Midchuarta or The Great Mead Hall of Tara, a massive banqueting hall used for feasts and celebrations. We were aware of mead; we knew it was a drink that’s woven through Irish history and was known as the ancient drink of Ireland's kings and chieftains, but at the time we didn't know that Tech Midchuarta even existed. We took it as a sign that this was something worth investigating,” says Kate. Research into the viability of setting up a meadery began, with trips to the US and questions about floor drains, fermentation and sanitation. “Mead is very popular in a number of Eastern European countries but the language barrier would have been an issue, so we visited meaderies on the east and west coast of the US and asked all the nerdy questions that needed to be asked.” With the practicalities of setting up the business in hand, Kate and Denis set about brewing small batches of mead at home. Different types of honey were trialled and once they made their choice, they moved onto yeasts. “Friends and relatives were good enough to taste all the different batches we brewed. The recipes that got a thumbs up were the ones we began working with when we set up the meadery in Kinsale.”
Kate and Denis had embarked on a journey that saw them crafting a drink not produced in Ireland in over 200 years. Interest from Bord Bia around creating a mead category led to market research on target audiences, bottle design and how to distinguish the liquid from wine or gin. The Local Enterprise Office in Cork helped turn that research into a boots on the ground business.
Kate describes mead as a “treat drink” for people interested in craft beverages. “People who drink mead are the type that are willing to try something new. Cocktail makers love it and beekeepers are fascinated by it; some
of them make mead from their own honey so they’re eager to try ours. Chefs like working with it and on top of that, you’ve got people who drink it because of their interest in the Vikings or Dungeons and Dragons. We have a very diverse range of customers.”
Tours at Kinsale Mead Co run from October to March and give guests a flavour of how mead is produced and how honey variations imbue the drink with different flavours. “I really enjoy the tours, visitors are on holiday so they’re in a good mood. The honey tastings in particular really blow people’s minds, they can’t believe how different they taste depending on where the bees have been foraging. At the mead
"Much the same mead goes into these barrels, perhaps the honey might be di erent, but the mead coming out is always unique"
Kate and Denis have also produced mead that’s been aged in wine barrels, giving it a beautiful oak taste that’s perfect with food. “We also have a mead that's been aged in Irish oak casks from Midleton Distillery, which are so rare that Midleton will know exactly which tree in which forest those particular casks come from. Much the same mead goes into these barrels, perhaps the honey might be different, but the mead coming out is always unique.”
Setting up a drinks business in what is still a male-dominated industry has been interesting, says Kate. “Previously, I worked in IT for a multinational so I’m well used to working in a male-dominated sector. When I go into bars or shops people often say, oh you’re the mead lady! Female representation in this industry is lacking, but there are organisations working to change that. I’ve been to a couple of the Women in Whiskey events – there is no women in mead event and in any case, it would be just me – and they’re great, as is Wine Spirit Women. I think groups like these are so important when it comes to supporting women and encouraging them to join this industry, because it can be so fulfilling.”
Kinsale Mead is producing some of the best mead in the world, a fact that's reflected in the huge number of awards the business has won since setting up. In 2024, Kate and Denis won two gold medals and a silver at the European Mead Madness Cup, along with Best Tourism Experience at the West Cork Business Awards and Drinks Producer of the Year at the Guaranteed Irish Awards. In 2022, they won the International Mazer Cup, essentially the Olympics of Mead, along with Gold and Silver at Blas na hÉireann. In 2021, Kinsale Mead was named Drink of the Year at the Irish Food Writers’ Guild awards.
tasting, guests are presented with a variety of meads, including our dry mead and our semi-sweet mead that’s made using Irish honey and tastes of hedgerows.” Paul Kelly, a local beekeeper in West Cork, supplies Kinsale Mead Co with honey. “His honey is beautiful, it has lovely delicate flavours such as hawthorn and white blackberry blossom.”
Kinsale Mead currently exports to Northern Ireland, the UK and a number of specialty mead outlets in Eastern Europe. Going forward, the plan is to build on the company’s export potential. “We’ve had interest from the US, but that would be a big venture. We would have to look at it on a state by state basis and have some kind of presence over there. It’s not something that will happen in Q1, but we’re working on exporting into a number of other countries at the moment, so that’s exciting.”
When Kinsale Mead goes up craft drinks producers, really packs a punch. when compared to other meads around the working on exporting into a number of other This year and beyond, we want to get name out there a bit more. We see so many
When Kinsale Mead goes up against similar craft drinks producers, it really packs a punch. "We know we've got a great product that excels when compared to other meads around the world. This year and beyond, we want to get more people interested in mead and get our name out there a bit more. We see so many opportunities with Kinsale Mead and we're ready for them.” ,
CHANGING TIMES BREWERY WANTS TO CHANGE MINDS, ONE SIP AT A TIME
Irish Refreshingly T
he idea for Changing Times Brewery began with casual conversations over the pub counter two years ago. Today, that idea has firmly taken root with a new €1.8 million brewery in Glasnevin, several new roles to guide the venture and three new beers.
A host of Dublin city centre pubs are behind the business including The Palace, Darkey Kelly's, The Long Hall, Sheehan’s, The Bankers and Doheny & Nesbitts, along with Cork brewer Shane Long. It’s good for the trade, says Willie Aherne of The Palace. “It’s an exciting time and
it’s a good news story for our houses – family publicans coming together to set up this fine little brewery. With prices going up and increased costs from suppliers, we’re at a point where publicans need to consider options like these. We’ve had four increases in the past two years from one of the main suppliers. We can’t just go along and do things the way we’ve always done them. We must explore and keep our options open – that’s what we’re doing with Changing Times Brewery.”
“We’ve taken a risk but we all feel like it's a risk worth taking”
A relationship between Willie and Shane Long started several years ago, when The Palace began stocking Franciscan Well. “Shane contacted me to see if we would stock a few of his beers. We took in 10 cases and over the years, we built a good relationship. What came up in our chats over the past couple of years was that we felt we needed to be masters of our own destiny on the counter. We were very much at the mercy of the big boys. That sentiment was shared by others in the trade, so a few of us took a trip to Cork to take a look at the Franciscan Well Brewery, the Original 7 Brewery and The Rising Sons Brewery and began to hatch a plan.”
With the backing of the founding members, the next step in that plan was to secure a premises for the brewery. A facility owned by Kepak Group along the banks of the Grand Canal in Glasnevin turned out to be the perfect location. “We were lucky as the facility was in great shape and already set up for food production. Shane met with the landlords; with his background in brewing, he knew what he was looking for in terms of layout and services like water and power,” says Nathy Towey
of Darkey Kelly's. Mark Nixon is Head Brewer, with two others currently employed at the brewery. “We’re only starting out but in time when things begin to ramp up, there will be more employment possibilities.” Substantial investment from the founding members has gone into the new venture. “We’ve taken a risk, but we all feel like it’s a risk worth taking. You can never see what’s coming down the tracks; when Covid came, we were all taken by surprise. A lot of us were also in the trade back in 2009 when we saw a few tough years in Dublin. Being involved in something like this gives a sense of security. Also, when I saw the calibre of guys involved, pubs that are worldrenowned, that was a huge factor in my own involvement,” says Nathy.
Towards the end of 2024 Patrick J Rigney came on board, both investing in the brewery and acting as Chair. His involvement brought total investment to over €2 million. “We needed a strong chairman to ensure we have procedures in place and that everyone is singing off the same hymn sheet. That’s where Pat came in; he has so much experience in bringing new brands to market and growing them,” says Willie.
The brewery launched in November 2024 with two products – Daydreamer Lager and
"The old school tankard glasses are a great talking point for customers"
After Hours Pale Ale. In February this year, the brewery released Clockwork Velvet Stout. It was launched the day the price of a pint of Guinness went up. “That’s the fourth increase in two years, it leaves a bad taste in the customer’s mouth. Pubs are on the frontline; customers aren’t going to complain to Guinness about these increases, they’ll make their voices heard to us,” says Nathy. The brewery has committed to not raising its prices in 2025, with Ronan Lynch of the Swan
MEMBERS OF CHANGING TIMES BREWERY
The Palace
Shane Long
Benny McCabe
The Long Hall
The Swan
The Bankers
Arthur Maynes in Donnybrook
Devitts
Doheny & Nesbitts
Sheehans
Lemon & Duke
The Bridge 1859
The Blackrock
PJ Rigney
The Bank
McSorleys
Darkey Kelly’s
The Ferryman
saying “we know how disappointing people find regular price increases from some of the major operators. So at the start of 2025, we wanted to give this firm commitment to anyone trying our refreshing beers.”
Changing Times’ new stout is going down well with customers, says Nathy. “People are enjoying it, they say they like the aftertaste, the way the head stays on and the lacing on the glass. We’re serving it in traditional, old school tankard glassware and it’s a great talking point for customers. You’re seeing the phones coming out and pictures being taken.” The brewery is estimating the new stout will bring in €500,000 in revenue over the next three years. “It’s a product that customers wanted. It’s clear there’s a significant portion of stout drinking customers who are looking for a change and want to try something new. That’s why we’re so delighted to be able to now offer them our Clockwork Velvet Stout,” said Ronan Lynch.
Customers are more open to trying new beers, says Nathy Towey. “The days of customers drinking just one product is gone. Even the most loyal Guinness drinker is opting for something different every now and again. Irish beers are very popular at the moment, guys are willing to trial it. We’re driving that appetite for change.”
Right now, the three beers are stocked in brewery members pubs. Over time, they will be rolled out to other city centre pubs but for the moment it's all about the fine tuning, says Willie. “We want to figure out what we’re doing right and wrong and then we’ll look at other possibilities. There’s no point in rushing this and extending ourselves. We hope to launch further products later this year, maybe a red ale or ginger beer. The whole process has been exciting, but it’s also a rollercoaster. We’ve put our money where our mouth is and we’re giving it a go. I have great confidence in what we’re doing.”
with…
Conversation
BRENDAN COLBERT AT POACHERS DRINKS ON USING IRISH INGREDIENTS AND EXPANDING INTO FOOD SERVICE
HOW'S BUSINESS?
"As the only Irish produced and manufactured brand competing in this space, Poachers is uniquely positioned"
Our business is a very exciting place to be at the moment. In the last year we have continued to grow our on trade business, both nationally and internationally. We have expanded our team in a number of areas to help us do that. In the domestic market, I continue to see material growth and a real resonance for premium Irish produce. This has fed into our own growth story. There is an increasing appetite from trade customers to provide their own customers with a great Irish offering. This offering includes an Irish mixer partner. We like to say an “all Irish premium serve”. That's a powerful value proposition in a country with such a rich heritage in food and beverage. As the only Irish produced and manufactured brand competing in this space, Poachers is uniquely positioned. We have enjoyed continued and substantive success against imported British brands and new entrants in the marketplace, irrespective of scale or resources. Our customers are the best of the best in Irish food and beverage; from Chapter One and Castlemartyr to Adare Manor and Cashel Palace, along with our most innovative cocktail bars such as Cask and BAR 1661. All delivering on that brilliant sustainable Irish proposition. We also launched a number of new products into trade last year to compliment demand for the continued growth in premium cocktail culture. It’s always exciting to create and launch something into a marketplace and then watch how it grows.
WHAT ARE YOUR EXPECTATIONS FOR 2025?
With continued growth in our trade business and the expansion of our brand team, we're very excited to bring our new Premium Irish Sodas to the market. Available in our new 250ml premium can, our Poachers Irish Sodas are made in Ireland using Irish ingredients with a focus on great flavour and sustainability. This new
range will allow us to extend our offering to a much wider universe of customers, including retail and food service. We are hugely ambitious for our soda offering and particularly so in the context of a rapidly changing consumer in every demographic of the market.
ARE YOU EXPORTING?
Yes. We have a number of active export markets. These are markets where we would have an established trade business and where we will now look to roll out our Premium Irish Sodas. Our new sodas provide us with added competitive impetus in these markets, which is hugely exciting. For the first time, we will target both trade, retail and food service. The process with export is always both exciting and challenging for fast growing brands. Finding the right partner to work with is very important. You need a clear and shared understanding of your brand, your positioning and what your goals are. If you have all three ingredients, you can grow effectively and efficiently. When one of those values isn't shared, it can be challenging. We spend a lot of time ensuring we are working with the right partners.
WHAT MAKES POACHERS DIFFERENT FROM OTHER DRINKS BRANDS?
We have amazing ingredients on the island of Ireland and amazing producers. We should be celebrating this at every level of our national offering. It's something to be proud of and cherished. We are making great strides in this respect but we could be doing more. For
example, our new Grapefruit Soda uses Achill Island Sea Salt. Our now famous Poachers Ginger Beer has Irish chilis grown in Athenry. That is amazing! Imported brands can’t compete with the strength of that value proposition. The integrity, the story and the provenance for the end customer will always win out.
WHAT DO YOU ATTRIBUTE THE SUCCESS OF POACHERS TO?
We have an incredibly dedicated, growing and talented team of people behind the Poachers brand. They operate at every level from operations, brand development and customer engagement. There is a relentless focus on the quality of what we produce for our customers. It's a superb Irish proposition with no compromise on ingredients. Fun is the magic ingredient that binds us all together as a team. If we were not loving what we were delivering for our customers, we wouldn't be good at it. It’s a critical component.
ARE THERE PLANS TO LAUNCH ANY NEW PRODUCTS THIS YEAR?
Yes we are expanding our exciting Irish Soda offering in the spring of this year to include some innovative new Irish products.
DO YOU SEE THE LOW OR NO ALCOHOL TREND CONTINUING THIS YEAR?
Without question. At a macro level, the growth in the Alcohol Free (AF) segment of the market has been dramatic. The pace of change in consumer habits is accelerating and presenting huge opportunities for our
business. It's increasingly manifesting itself on food and beverage menu development and particularly at group level. For example, two years ago you may have seen one alcohol free offering on a cocktail menu. This compares with today where we are partnering with customers to offer four or five AF options on premium menus. It's certainly an area where we see significant opportunity in the coming years, particularly where the focus is on quality and flavour.
WHAT'S YOUR FAVOURITE COCKTAIL?
My palate is a lot drier than it used to be. My current tipple with friends has to be a Paloma made with Poachers Grapefruit Soda and a great 100% agave tequilla like Casamigo. Super delicious!
"We have a superb Irish proposition with no compromise on ingredients"
IRISH RESTAURANTS ARE ADAPTING TO ALCOHOL-FREE TRENDS IN INNOVATIVE WAYS, WRITES SQUARE
The Rise of
Alcohol-free beverages are gaining popularity among two key demographics – teetotallers and those who drink alcohol in moderation. According to Drinkaware, 59% of adults in Ireland consume alcohol at least once a week, but a growing number are making positive changes to their drinking habits. Gen Z is leading the way, with 54% of 18-24-yearolds expressing a desire to drink less often and 57% already implementing small positive changes.
Among those who do consume alcohol, moderation is becoming a lifestyle choice rather than a fleeting trend. This shift is evident across all age groups, driven by a focus on wellness, mental health and mindfulness.
These changes have spurred growth in the no/ low-alcohol segment of the Irish drinks market. While the overall alcohol market remains stable, the no/low category has experienced significant growth. According to NielsenIQ, no/low-alcohol drinks represented the only growth segment in the alcohol market during the 2021 Christmas period, with sales up 26% compared to the same period in the previous year.
Sober
Socialising
Demand has spurred innovation from both established beverage companies and new challenger brands, and there’s an everexpanding range of alcohol substitutes on offer. There’s even a World Alcohol-Free Awards, with categories ranging from the familiar (wine, beer, etc) to newer offerings like ‘functionals’ – drinks containing wellness-aligned ingredients
HOW IRISH RESTAURANTS ARE ADAPTING TO THE ALCOHOL-FREE TREND
A recent survey by Fáilte Ireland highlights the growing influence of alcohol-free options on dining habits in Ireland. Today, 40% of restaurant visits involve no alcohol consumption and a notable proportion of diners report disappointment with the lack of appealing no/low-alcohol options on menus.
Irish hospitality venues are realising that meeting this demand is about inclusivity and boosting revenue. So, how can restaurants ensure they’re catering to this growing audience?
MENU INNOVATIONS
Gone are the days when a couple of basic mocktails sufficed. To appeal to non-drinkers and those reducing their alcohol intake, restaurants should consider curating dedicated no/lowalcohol menus. These might include:
• Alcohol-free aperitifs to set the tone for the meal
• Non-alcoholic wine pairings that complement your cuisine
Creative mocktails, from reimagined classics to unique concoctions that reflect your restaurant’s theme or Irish heritage.
For instance, consider incorporating Irishinspired ingredients such as elderflower, rhubarb or even Irish seaweed for a local twist. You might also explore wellness-enhancing elements like kombucha, turmeric or echinacea, which align with the broader health-conscious trend.
To set up your business to handle such menu expansions, Square's POS software allows owners to easily take payments in person and online with an integrated Square payment system. It also allows them to manage inventory, monitor stock levels, send orders to the bar or kitchen and even coordinate deliveries and collections.
STAFF TRAINING
Once you’ve developed your menu of alcohol-free options, the next step is onboarding your staff. Customers unfamiliar with alcohol-free options might need guidance and knowledgeable staff can significantly enhance their experience.
The training for alcohol-free drinks should be as comprehensive as the training for their alcoholic counterparts. Ensure that staff know the ingredients, preparation methods and flavour
profiles of each alcohol-free option. Give them the background on the production processes and encourage them to sample the drinks to speak genuinely to customers about the flavours and mouthfeel.
By investing in training, your staff can present your no/low-alcohol options with the same enthusiasm and expertise as traditional wines and classic cocktails. Ultimately, they will offer customers more choices and a more personalised dining experience, boosting customer satisfaction.
PRICING ALCOHOL-FREE ALTERNATIVES
Offering no- and low-alcohol drinks doesn’t just create a better customer experience – it can also boost your profits. These drinks are becoming more popular as people look for healthier and more inclusive options, making them an important part of your menu.
For example, if you encourage a customer to choose a low-ABV beer or cider instead of a soft drink, you can benefit from the higher profit margins these drinks typically offer.
The same goes for mocktails. When you put as much care into creating them as your cocktails – using quality ingredients, creative recipes and a touch of showmanship – customers are often happy to pay a similar price. This enhances their experience and highlights the premium nature of your offerings.
By treating alcohol-free options as highquality, thoughtfully crafted choices, you can turn them into a standout part of your menu and a valuable source of revenue.
PREPARING FOR THE FUTURE OF SOBER SOCIALISING
With the rise of sober socialising in Ireland, it’s clear that no/low-alcohol options are no longer a nice-to-have – they’re a necessity. Whether you’re starting a new restaurant, refreshing your existing offering or considering a popup restaurant, now is the time to invest in an alcohol-free strategy that includes:
• A diverse and innovative no/low-alcohol menu
Comprehensive staff training to promote these drinks
• Pricing strategies that reflect the value and quality of alcohol-free options
As the no/low-alcohol segment continues to grow and evolve, Irish restaurants that embrace this trend will position themselves for long-term success, delighting customers while driving incremental revenue.
To stay ahead of hospitality trends and streamline your operations, check out Square for Restaurants – designed to help simplify your workflows and enhance your customers’ dining experience.
" This year, we’re opening the festival up for our attendees to sample gins, vodkas and rums as well as whiskey!"
WHAT ARE YOU LOOKING FORWARD TO THE MOST?
I can't wait for both Brand Expo & Socials on the Friday and Saturday night across the first floor of The Metropole Hotel, where we’ll have 42 brand tables and over 400 attendees on each night. These, for me, are the most exciting events where everyone gets to meet up, have the craic, taste amazing spirits and see all of my whiskey friends under one roof.
HOW IMPORTANT IS THE EVENT FOR CORK?
Cork is the food capital of Ireland. We are blessed with our artisanal producers throughout the county. We also have two of the largest distilleries on the island, with Midleton and West Cork distilleries. The merchant princes of old Cork shaped the city into what it looks like today. The distillers, brewers, farmers, tanners, wine and spirit merchants, bonders, publicans and tradesmen all made their mark across Leeside, if you know what to look for. Cork Whiskey Fest is a celebration of that legacy our forefathers left on Cork.
5
LAURIE O’DWYER, Cork Whiskey Festival minutes with...
WHAT'S THE AIM OF CORK WHISKEY FEST 2025?
We aim to bring the whole whiskey community to Cork city for one weekend in March, to celebrate our native spirit, make new friends, learn a little bit and have a whole lot of fun.
WHAT'S NEW WITH THIS YEAR'S EVENT?
This year, we’re opening the festival up for our attendees to sample gins, vodkas and rums as well as whiskey! We’ll be providing complimentary mixers to attendees. We’ll also have a Historic Bottle Opening Experience event in Collins Military Barracks, where we'll open whiskeys that have a collective age of over 300 years! With many new brands and distilleries onboard in 2025 and a number of exclusive releases and bottles, along with world first releases of whiskeys, it's really not a festival to be missed!
DO YOU HAVE A FAVOURITE PUB IN CORK TO ENJOY A GLASS OF WHISKEY?
The Shelbourne Bar on MacCurtain Street is a whiskey institution in Cork city. Friendly, knowledgeable staff and an amazing menu of whiskeys to choose from. Plus, next door in Dan Lowrey's bar, is the best pint of Beamish around.
HOW DID YOU GET INVOLVED IN THE WHISKEY COMMUNITY?
I’m a current member of the Defence Forces and I'm the Bar Manager in Collins Barracks. I wanted to expand the whiskey menu when I took it over eight years ago so I joined the Cork Whiskey Society, which I’m now Chairman of, to educate myself on whiskey. That curiosity led me to start a whiskey podcast called Whiskey Chats. The podcast has enabled me to meet so many stars and legends of the whiskey community, many of whom I now call friends.
WHAT'S YOUR LONG-TERM AMBITION WITH THE EVENT?
Make it a marquee calendar event for everyone, every year. Educate people on the complex flavours that our native spirit delivers and most importantly, have a lot of fun along the way. We pride ourselves on giving attendees amazing experiences and we want to continue that. We also hope the festival will continue to help the whiskey industry's amazingly passionate producers showcase their incredible liquid creations, from the very smallest distilleries to the largest.
OUR STORY
At BWG Foods wholesale division we’re passionate about quality, food safety and great value for money. Through our offering and expertise, along with our commitment to outstanding service, we aim to exceed customer expectations.
One of our key strengths is our local presence around the country meaning we are always close to you, no matter where your business is.
BWG Foods is a proud member of Bord Bia’s Origin Green sustainability programme since 2020. We are committed to the transition to renewable energy, to source our products more sustainably, and to reduce our carbon emissions and waste.
Industry leading storage and distribution ensures your order arrives in premium condition.
We deliver your order fresh, on time and in full, every time.
You’ll have peace of mind knowing we’re helping you serve the best.
