Licensing World Issue 2 2019 by Ashville Media Group

Issue 2

In High Spirits

Gortinore Distillers

THE EVOLUTION OF A NEW WHISKEY BRAND

A LOOK AT THE LEADING DARK SPIRITS ON THE MARKET

COCA-COLA HBC CONTINUES ITS JOURNEY to becoming a 24/7 beverage partner with Campari Group and Edrington partnerships OFC_Licensing World_Issue 2_2019v2.indd 1

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Contents

Contents ISSUE 2

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NEWS COCKTAIL HOUR Rich in colour and flavour, 'Sprites and Goblins' is one of Cask's most popular cocktails

BARFLY A look at who's been out and about in the industry

THE JOURNEY CONTINUES

Coca-Cola HBC continues to evolve with Campari Group and Edrington partnerships

INTERVIEW

Aidan Mehigan, founder of Gortinore Distillers & Co, talks about launching a new brand

IN HIGH SPIRITS Licensing World kicks back with some of the leading dark spirits on the market

GRADUATION DAY Sixty pub trade students have received their qualifications from the LVA Diploma in Bar & Food Management

BACK BAR The Porterhouse Group opens Lost Lane, a new music and entertainments venue in Dublin

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Editor's Letter

Welcome... At the beginning of this year, CocaCola HBC Ireland entered into two new marketing and distribution partnerships in Ireland. These partnerships with The Campari Group and Edrington mark a significant milestone in the company’s journey to become a leading 24/7 beverage partner. For this issue, we spoke with CCHBC Ireland & Northern Ireland General Manager Matthieu Seguin about the company’s decision to enter the premium spirits category and what the move will mean for the company’s presence in Ireland. For more on this, turn to page 16. Myself and the rest of the team at LW recently took an afternoon off to sample some of the leading dark spirits available in Ireland. New and innovative entrants are shaking up an already thriving market. To see which brands made the grade, turn to page 23. Aidan Mehigan decided to flip his life upside-down when he left his job as a city trader in the City of London to open a whiskey distillery in Kilmacthomas, Co Waterford. Three years on from that decision and Natterjack Irish whiskey from Gortinore Distillers & Co is available on shelves in Ireland, the UK, China and the US. Turn to page 20 to find out why Gortinore’s whiskey is named after an indigenous Irish toad and how perseverance and a determination to do things a bit differently have paid off. Students from the LVA Diploma in Bar & Food Management had a reason to celebrate recently after receiving their hard-earned certificate. Since it was established two years ago, the LVA has seen a strong level of engagement with the course from the industry. The beauty of the course is that it focuses on practical learning and offers templates that can be used in the students own premises. Out of all the students, 50% are publicans themselves, a fact that adds to the rich examples worked through in classes. We hope you enjoy this issue and if you’ve any thoughts or opinions, please drop us a line!

Denise Maguire Editor

Licensing

WORLD Editor: Denise Maguire Creative Director: Jane Matthews Art Director: Áine Duffy Designer: James Moore Production: Claire Kiernan Stock Photography: iStock.com Sales Director: Trish Murphy Managing Director: Gerry Tynan Chairman: Diarmaid Lennon Published by: Ashville Media, Old Stone Building, Blackhall Green, D7. Tel: (01) 432 2200 ISSN: 1393-0826 All rights reserved. Every care has been taken to ensure that the information contained in this magazine is accurate. The publishers cannot, however, accept responsibility for errors or omissions. Reproduction by any means in whole or in part without the permission of the publisher is prohibited. © Ashville Media Group 2018. All discounts, promotions and competitions contained in this magazine are run independently of Licensing World. The promoter/advertiser is responsible for honouring the prize. ISSN 1393-0826

VISIT US ONLINE www.licensingworld.ie FOLLOW US ON TWITTER @BarOfTheYear #SkyBarAwards18 FIND US ON FACEBOOK For information on the Bar of the Year Awards and the Hotel & Catering Review Awards please visit our dedicated Facebook pages

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

www.facebook.com /BarOfTheYearAwards www.facebook.com /TheHotelCateringReview

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Oriental botanicals, Gunpowder tea & Irish curiosity.

“...you can absolutely see why.”

Best Gin Oscar 2019 “The Best Spirits Known to Mankind”

Jugoslav Petkovic Flaviar Co-Founder

DRUMSHANBO GUNPOWDER IRISH GIN

info@dalcassianwines.com www.dalcassianwines.com Tel: +353 (0)1 2937977

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News

NEWS round-up

The main events this Spring...

Louis Fitzgerald buys Bruxelles

JAMESON ACHIEVES ‘HOT BRAND’ STATUS Jameson Irish Whiskey, which is produced by Irish Distillers in Midleton Distillery, has entered the top 10 of IMPACT magazine’s annual ‘Top 100 Premium Spirits Brands Worldwide’ list. This is the first time the brand has entered the list, after increasing sales 10% to a record 7.5 million nine-litre cases in 2018. In addition, Jameson scored its 18th consecutive year on the title’s ‘Hot Brands’ in the USA list, delivering 9% growth in the market as an established brand over the same period. Jameson is one of only two premium spirits brands in the top 10 to achieve ‘Hot Brand’ status – a curated list of brands that each sell a minimum of 200,000 cases in the USA and fulfil at least one of four measurement methods designed by IMPACT.

Shane Treacy takes MD Role at Mercantile

Louis Fitzgerald has bought Dublin pub Bruxelles, adding to his growing portfolio of iconic city centre venues. Along with his family, Tipperaryborn Fitzgerald now owns 21 pubs including the Gin Palace, the Quays in both Temple Bar and Galway, several suburban venues and two hotels. Commenting on the sale, Fitzgerald said he’s not ruling out further acquisitions.

After joining the Mercantile Entertainment Group in January 2018 as Group Manager, Shane Treacy has now been appointed Managing Director. Speaking about the role, Treacy said: “The Dublin customer is one of the most discerning in the world and we have a chance to meet that demand and exceed expectations. We have successfully achieved that with Café en Seine and we will continue to deliver worldclass bar, restaurant and entertainment experiences that are customer centred, right across the group.”

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2 OUT OF 3 DUBLIN PUBS EXPECTING GROWTH IN 2019

Speaking about the survey, Donall O’Keeffe, Chief Executive of the LVA, said: “While the situation is more positive in the capital, it also has to be acknowledged that there are still challenges facing Dublin pubs. There are serious concerns about staffing, with pubs finding it hard to get the right staff and keep them. This is also putting pressure on wages throughout the sector. The 50% jump in insurance costs and the difficulty in tackling insurance fraud is another key concern. Increased competition is also a very real challenge. Operating in the discretionary spending sector of the economy, Dublin pubs do not just compete with other pubs, they also compete with restaurants, hotels, cafes and other tourism or hospitality ventures.”

According to a new survey released by the Licensed Vintners Association (LVA), two out of every three Dublin pubs expect to see their business grow in 2019. This positive outlook is in contrast to the uncertainty experienced by hospitality and tourism businesses outside the capital, with difficult trading conditions being widely reported. The LVA believes the survey data is further evidence of a growing ‘two-tier’ outlook in the tourism and hospitality industries between Dublin and the rest of the country.

Survey findings •

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48% of Dublin pubs are expecting growth in the region of 1-10%, 18% forecast growth of 11-24% and 2% are anticipating an increase in business of 25%+ The average Dublin pub expects to hire an additional five staff members during 2019, two in fulltime roles and three for part-time positions 60% of Dublin pubs expect to see their food business grow Four out of 10 expect to be refurbished this year, while one in eight plan to spend in excess of €100,000 Pubs in the capital faced an average insurance cost increase of 50% over the last three years. The

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average insurance premium is now €25,000 per annum More than half of the pubs across Dublin suspect they have been the victims of a fraudulent claim within the last five years Six out of 10 pubs host live music, while only one Dublin pub in 20 does not feature any kind of music Half of Dublin pubs now stock more than 10 different types of gin. Craft beer is also becoming increasingly common, with 40% of pubs now serving six types or more The day of leaving a cash float behind the bar is also decreasing. One third of pubs in Dublin say that credit and debit cards now account for more than half of all their transactions

COCKTAIL HOUR RICH IN COLOUR AND FLAVOUR, WITH A NAME INSPIRED BY THE FAMOUS BARD, 'SPRITES AND GOBLINS' IS ONE OF CASK’S MOST POPULAR COCKTAILS Cocktail name Sprites and Goblins (name taken from a famous Shakespeare quote - "A sad tale's best for winter: I have one of Sprites and Goblins") Gin is dead! Long live rum. We joke obviously. In Cask, we have a pretty strict rule that we only use products on our cocktail menu that grow in Ireland. If you ask for a Strawberry Daiquiri in winter we'll make it for you, but we'll try and veer you towards a drink that's more in keeping with the season. One thing we do grow really well in Ireland is carrots. This drink was developed by Carl d'Alton, bar manager at Cask and Irish Bartender of the Year 2018. It has a tropical, velvet finish. Anyone and everyone is ordering it. We hate waste so after juicing the carrots we retain the pulp, dehydrate and place in a micro blender to create a dust as garnish.

Recipe 30mls x Plantation Pineapple Rum 20mls x Killahora Apple Port 25mls carrot cordial (carrot juice with a malic/citric acid blend) 10mls Creole Shrubb 1 x whole egg

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IRELAND’S 23RD DISTILLERY OPENS Headed up by Cork farmer-turned-developer Michael Scully, Clonakilty Distillery has commenced whiskey distillation. The venue includes a distillery visitor experience which is expected to attract up to 35,000 visitors annually, along with a gin school and ‘The Whale’s Tail’ bistro. As well as a triple-distilled single pot still whiskey produced from grain grown on the Scully family farm, the distillery will also produce Minke Gin, derived from locally-produced whey and infused with a hand-foraged coastal botanical called rock samphire. In 2018, Irish whiskey distilleries and visitor centres welcomed more than 923,000 visitors, which was up 13% from the previous year. According to the Irish Whiskey Association, 2018 was another year of exceptional sales growth for Irish whiskey, with global sales exceeding 10.5 million cases.

NO PROGRESS ON PROPOSED INSURANCE FRAUD UNIT A recent Dáil debate revealed that plans to establish a longproposed Garda Insurance Fraud Unit have stalled. The Minister with responsibility for insurance, Michael D’Arcy, also announced that a previous plan to address the disproportionate scale of damages for minor, fully recovered personal injuries by way of an ad hoc judicial committee has been abandoned in favour of legislation establishing a full Judicial Council. This legislation is before the Seanad but has made no progress since November 2017.

Wolf Inns adds to portfolio Wolf Inns, one of Northern Ireland’s leading pub operating groups, has completed the purchase of the Bellevue Arms in North Belfast for an undisclosed sum. Established in 1937, the Bellevue Arms employs 48 staff across its restaurant and deli, two bars and beer garden, offering customers panoramic views of Belfast from its location at the top of the Antrim Road. The group is finalising plans to complete a £250,000 refurbishment of the restaurant and beer garden at the Bellevue Arms. The purchase brings the total number of pubs in the Wolf Inns portfolio to eight. The group also owns the Hop House in Bangor which was named Pub of Year in 2018.

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Diageo enters cider market with Rockshore Rockshore Apple Cider is the latest offering from Diageo, described by the company as a cider that offers a refreshing taste with a balanced sweetness. The new drink is made from pressed apples which are harvested, milled and pressed to extract the fresh apple juice which is then fermented within five days. With an ABV of 4%, Rockshore Apple Cider is available on draught and in bottles and cans in pubs, off-licences and supermarkets.

Sommelier Julie Dupouy represents Ireland in Belgium The winner of the ‘Best Sommelier in Ireland’ competition, Julie Dupouy, who works at Chapter 1 Restaurant in Dublin, represented Ireland at the World Sommelier Contest in Antwerp in March. She placed eighth out of 66 competitors from 63 countries. The winner was Marc Almert from Germany while second place went to Nina Højgaard Jensen from Denmark. Pictured is Julie Dupouy, winner of the ‘Best Sommelier in Ireland’ competition; William Wouters, President of the Belgian Sommeliers Guild; Oliver Murtagh, President Irish Guild of Sommeliers; and Andrew O’ Gorman, Secretary at Irish Guild of Sommeliers

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News

HIGH EXCISE TAX AFFECTING IRISH TOURISM

24-HOUR LICENCES IN UK FALLING

The Drinks Industry Group of Ireland (DIGI) has welcomed the announcement of a €15.5 million tourism fund for regional towns by Fáilte Ireland but has warned that high tax rates on local drinks and hospitality businesses is counterproductive and undermines the potential to further develop tourism in regional towns. Commenting on the announcement, Rosemary Garth, Chair of DIGI and Director of Communications at Irish Distillers, said that Ireland pays the highest tax on wine, the second highest on beer and the third highest on spirits. “In addition, our industry is now dealing with the enormous increase in VAT from the last Budget.” According to the DIGI report, “The Contribution of the Drinks Industry to Irish Tourism”, the experience of an authentic Irish pub, a live trad session and a taste of real Irish beer and whiskey are top of tourists’ ‘to-do’ lists on their visit to Ireland. A Fáilte Ireland survey recently found that 80% of all overseas visitors to Ireland picked the Irish pub as the most influential factor in booking their trip here and also said it was an attraction they most wished to visit on their holiday. “Through the DIGI 'Support Your Local' campaign, we look forward to engaging with Government to discuss the potential of this industry to drive tourism in Ireland and ensuring policy supports this ambition,” said Rosemary.

The perfect marriage of whiskey and tea

According to a UK-based law firm, the number of bars and nightclubs across the water with a 24-hour licence have fallen by nearly a fifth in the last six years. It was expected that 24-hour alcohol licenses would boost the night-time economy, but that hasn’t happened. Law firm EMW attributes the decrease in the number of licences to a reduced demand for drinking late into the night. The 19% fall in the number of 24-hour licensed nightclubs and bars from 919 in 2013 to 742 today is put down to low wage growth coupled with millennials’ health concerns around alcohol. Research shows that 29% of 16 to 24 year-olds were non-drinkers in 2015, up from 18% in 2005. It has also been suggested that millennials make more use of apps to meet a partner at the expense of going to nightclubs. The night-time economy has also suffered from uncertainties around Brexit according to EMW, contributing to the purchase of cheaper alcohol in the multiples.

Bushmills Irish Whiskey has marked the return of its #BlackBushStories campaign for 2019 by announcing a collaboration with specialist tea makers, Suki Tea. The collaboration will see co-founder of the Irish tea company, Oscar Woolley, join Bushmills to host a series of whiskey and tea blending masterclass events across Ireland in April and May. 'Black Bush Blended’ will take place at Drury Buildings, Dublin, on 30th April and 1st May and Galway on 2nd May at Tribeton, offering whiskey lovers an opportunity to understand the synergy between the arts of blending whiskey and tea. Guests will take part in an educational tasting session on some Bushmills whiskeys, before hearing Oscar’s story on how he turned a love of tea into a career. Specially created Black Bush drinks, including a tea-based cocktail, will also be served throughout the event. To register for ‘Black Bush Blended’, visit blackbushstories.com

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NEW Bar & Restaurant Management Courses Starting September 2019

TU Dublin are delighted to announce their new Higher Certificate in Bar and Restaurant Management (Level 6) which is being offered from September 2019. The course incorporates a mix of Bar and Restaurant practical and theory classes, all of which will facilitate the development of the knowledge and skills required to work in the Bar and Restaurant industry. The programme embraces operations modules as well as enterprise development studies and business modules that are focussed on products and services provided in today’s Irish and international Bars and Restaurants. • DT426 is our two year full time programme (Applications through CAO), or

• DT427 is our three year part time programme (Applications through TU Dublin, City Campus)

For more details Ph: (01) 402 4344 or (01) 402 4340 Email: scaft@dit.ie

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TUDUBLIN.IE

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News

Drumshanbo Gunpowder wins Best Gin ‘Oscar’ Drumshanbo Gunpowder Irish Gin has been voted Best Gin at the 2019 Flaviar Spirit Awards in New York. Flaviar is one of the world’s most competitive drinks contests, with‘Best Spirit’ gongs going to only five of the 22,000 eligible premium spirits brands each year. This is the first time that an Irish gin brand has won a ‘Best Spirit Award’ and claimed the ‘Best Gin’ title. Dalcassian Wines & Spirits has also launched a Drumshanbo Gunpowder Irish Gin gift pack featuring a gin glass designed in the same style as the blue bottle. The pack was launched at Prowein, the world's largest wine and spirits fair.

New GM at Molson Coors Brewing Company Ryan McFarland has been appointed to the position of General Manager for the island of Ireland at Molson Coors Brewing Company. Ryan has been with the company for three years and was previously Director of Northern Ireland. Prior to joining Molson Coors, he spent 12 years working in the luxury and premium spirits sector holding senior UK and Irish roles within Bacardi Brown Forman and Remy Cointreau. As well as his new position within Molson Coors, Ryan will also be joining the board of the Alcohol Beverage Federation of Ireland (ABFI). Keith Fagan, Country Manager for ROI, is leaving the business after 10 years’ great service. Keith joined Molson Coors in 2009 and has played an integral role in building the business in ROI and NI. Due to his departure from Molson Coors, Keith Fagan will be vacating his position on the ABFI board and this will be taken up by Ryan McFarland. Keith will also be stepping down from the position of Chairman of the Irish Brewers Association (IBA).

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“Nature’s purest tasting VODKA” BAR YEAR 2018 OF THE

AWARDS

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The 2019 Bar of the Year Awards will take place on the 19th of August 2019 Venue: Clayton Hotel Burlington Road Drinks Reception: 6pm Visit www.licensingworld.ie/awards For more information For any queries related to the awards contact Michael Oâ&#x20AC;&#x2122;Donoghue, Event Manager E: michael.odonoghue@ashvillemediagroup.com T: 01 432 2224

Thank you to our 2019 Sponsors

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Barﬂy

the Social

Network A look at who's been out and about in the industry

Charlie Chawke and Searsons welcome Midleton Very Rare Pictured (l-r) are Liza, Charlie Chawke and Ali.

Owner of nine Dublin pubs, Charlie Chawke has purchased a Single Cask of Midleton Very Rare. The exclusive Single Cask is only available in Searsons on Baggot Street, Dublin 4 and online in the coming weeks. Charlie Chawke has been an avid collector of Midleton Very Rare and his collection, which takes pride of place in Searsons, includes every vintage since 1984. The most significant addition to his collection is this specially selected Single Cask, a 28 year old whiskey matured in a first fill bourbon barrel, which was distilled in 1990 in the Midleton Distillery in Co. Cork.

New Method And Madness Gin hits the market

Sally Cinnamon

Gin lovers recently enjoyed a first sip of new METHOD AND MADNESS Irish Micro Distilled Gin from Irish Distillers. Guests at the event, which took place on a boat, included musician Conor O’Brien from Villagers while music was provided by DJ Sally Cinnamon. The new gin is micro distilled with 16 balanced botanicals, led by black lemon and wild Irish gorse flower.

Publicans attend LVA Chairman’s Dinner, roysh Over 150 guests attended the Licensed Vintners Association’s Chairman’s Dinner recently, held in the Radisson Blu Royal Hotel on Golden Lane. Ross O’Carroll-Kelly entertained the audience while LVA Chair Alan Campbell spoke at the event about some of the issues affecting the industry. Top: Ronan Lynch, LVA Vice Chair; Paul Howard aka Ross O’Carroll-Kelly, guest speaker; Alan Campbell, LVA Chair; John Reade, FBD, sponsor Below: Will, Emilene and Jim Stafford, The Merry Cobbler, Irishtown Road, Dublin 4

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Commercial Profile

Keeping Irish tourism on the radar A range of promotions and funding supports from Fáilte Ireland are ensuring Ireland remains a top destination for tourists Doolin designated a tourism destination of excellence One of the country’s most popular visitor destinations, Doolin in Co. Clare was recently awarded Fáilte Ireland’s Destination Award for Excellence in Customer Service. To achieve the Award, tourism businesses in Doolin undertook Fáilte Ireland’s Accredited Service Excellence Programme, with nearly 120 local tourism frontline staff across 41 local businesses completing a dedicated course of customer care training. Fáilte Ireland’s Accredited Services Excellence Programme is aimed at helping tourism businesses reach the highest standards in customer care, which can result in major benefits such as business growth, additional repeat business, increased visitor spend and positive recommendations. The Award can be presented to individual businesses or to a whole town, as is the case with Doolin.

Investment scheme for ‘destination towns’ launched An investment fund of €15.5 million to boost the attractiveness and tourism appeal of up to 62 towns across the country was recently announced. Through the scheme, every local authority in the country will be able to bid for funding of between €250,000 and €500,000 to develop up to two towns in their area which have the potential to become a ‘destination town’ for tourists. The ‘destination towns’ will need to demonstrate their capacity and appeal to attract more international visitors to stay overnight and have at least one visitor attraction of scale that can drive tourism demand. Towns will also need a range of things to see and do for two days, a selection of accommodation and a range of food offerings. 14

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Commercial Profile

mytaxi drivers sign up for Dublin welcome programme A partnership with mytaxi has seen over 1,300 drivers sign up for the Dublin Welcome Programme. The programme, an online training module, provides information on Dublin’s main attractions and the importance of local knowledge when welcoming visitors. The programme has been customised from Fáilte Ireland’s highly successful Accredited Service Excellence Programme, which has been completed by over 500 tourism related businesses nationally. The initiative will provide mytaxi drivers with information on the importance of tourism to the economy, Fáilte Ireland’s programme brands and includes guidance on how to deal with customer-service expectations, feedback and queries.

Dublin visitor attractions secure funding A funding investment of just over €1.75 million for 11 Dublin visitor attractions through Fáilte Ireland’s ‘Dublin’s Surprising Stories Grants Scheme’ was announced recently. The funding is part of Fáilte Ireland’s strategy to ensure continued growth and sustainability in the tourism industry and to support the development of world-class visitor attractions in the Dublin region. The investment will be used for the improvement of physical interpretation such as foreign language provision, video, interpretive panels and interactive technology and is also designed to encourage attractions to extend the opening hours.

Bringing industry together for Meitheal

The successful applicants were:

This year’s Meitheal, the most important travel trade event for the Irish tourism industry, was billed as the most significant yet with Brexit looming. During the two-day event at the CityWest Hotel, 600 Irish tourism businesses pitched to 300 international buyers and tour operators from more than 22 countries including Britain, Germany, France, the US, the Middle East, China and India. Running since 1975, Meitheal is Fáilte Ireland’s flagship trade event, organised in conjunction with Tourism Ireland and is staged over two days to enable businesses in the Irish tourism industry to pitch face-to-face to hugely influential international buyers. More than 13,500 appointments or ‘pitch meetings’ were scheduled with deals worth millions of euro to industry expected to be signed over the course of the event.

• Christ Church Cathedral • South Dublin County Council (Clondalkin Round Tower) • Croke Park GAA Museum • Dublinia • EPIC- The Irish Emigration Museum • Glasnevin Cemetery Museum • Irish Whiskey Museum • Newbridge House & Farm • St Patrick's Cathedral • The Custom House • Teeling Whiskey Distillery

For further information, visit www.failteireland.ie 15

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Cover Story

Journey THE

CONTINUES

Coca-Cola HBC continues its journey to becoming a 24/7 beverage partner with Campari Group and Edrington partnerships

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Cover Story

"We believe Aperol has enormous untapped potential and we look forward to bringing the fun and refreshment of this great brand to more bars and restaurants across Ireland" -Matthieu Seguin, Coca-Cola HBC

oca-Cola Hellenic Bottling Company (CCHBC) is the market-leader in the sale of non-alcoholic ready-todrink (NARTD) beverages in Ireland, distributing global brands including Coca-Cola, Coca-Cola Zero Sugar, Diet Coke, Fanta, Sprite, Appletiser, Schweppes and the 1783 range, along with locally-owned drinks Deep RiverRock and Fruice. On 1st January 2019, CCHBC Ireland entered into two new marketing and distribution partnerships in the Republic of Ireland with The Campari Group and Edrington, marking a significant milestone in the company’s journey to become a leading 24/7 beverage partner. CCHBC Ireland & Northern Ireland General Manager Matthieu Seguin explains the decision to enter the premium spirits category. WHY HAS CCHBC IRELAND MADE THIS MOVE INTO PREMIUM SPIRITS? Our ambition is to become the leading 24/7 beverage partner in Ireland, providing beverages to our customers that meet all drinking moments. These new partnerships are separate from our existing agreements with The CocaCola Company and represent a broadening and diversification of our business and portfolio, enabling us to offer more choice to our customers and their consumers. WHAT VALUE DOES IT ADD TO YOU AND YOUR CUSTOMERS? These new partnerships provide us with a unique opportunity to create premium-spirit pairings together with our well-established soft drinks range. They also help us move towards a ‘one stop shop’ solution for our customers, with a total beverage portfolio offering. WHAT NEW OCCASIONS DOES THIS HELP YOU PLAY IN? The aperitif category is currently experiencing a renaissance across the globe, with the category achieving 25% growth here in Ireland over the past year. The Campari Group brings two outstanding aperitif brands to our portfolio. The company is well-known for its namesake Campari; the famous deep-red aperitif that is an integral ingredient in many cocktails, including the classic Negroni which, by the way, celebrates its 100th year this year. We’re also excited to add Aperol to our portfolio. Aperol

is leading the growth of the aperitif category and is the third fastest selling premium spirit brand globally. Aperol has grown by 66% in Ireland over the last year alone, owing to the meteoric rise in popularity of the classic ‘Aperol Spritz’, the brand’s signature serve of Aperol, prosecco and soda water. We believe Aperol has enormous untapped potential and we look forward to bringing the fun and refreshment of this great brand to more bars and restaurants across Ireland. With these two iconic drinks in our portfolio, we will take ownership of the ‘after work’ occasion this summer. We have exciting plans to turn some iconic bars ‘orange’ with our Aperol Summer Spritz sessions taking place across the country. IRELAND IS A MARKET WITH GREAT OPPORTUNITY FOR SUPER-PREMIUM BRANDS. TELL US ABOUT YOUR NEW OFFERINGS IN THIS SEGMENT Edrington, another spirits company with exceptional heritage, makes some of the world’s best loved single malt scotch whiskies, including The Macallan. The Macallan is the third best-selling single malt globally and one of the top three premium scotch brands in Ireland. The Macallan is an outstanding whisky that dedicates the quality of its product to the oak casks it is matured in. Last year was also an exciting year for Macallan as it unveiled its new awardwinning distillery and brand home in Speyside, Scotland. It also broke new ground for the whisky category with a 60-year-old Macallan 1926 selling for $1,100,000, the most expensive standard whisky bottle to ever sell at auction. Alongside Edrington’s other single-malt whiskies – Highland Park and The Glenrothes – The Macallan will be the jewel in the crown of our super-premium spirits portfolio. We’re truly honoured to be tasked with growing love for the brand across the on-trade in Ireland. WHY DID THE CAMPARI GROUP AND EDRINGTON CHOOSE TO PARTNER WITH CCHBC? We deliver unparalleled distribution and excellence in execution is part of our DNA. This starts with our people. We have the largest sales force on the island of Ireland and developing the capabilities of these 250 employees is a priority. Through our dedicated sales force we ensure unrivalled service to our customers, delivering creative solutions and activations that support

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the mutual growth of our businesses. We also bring our extensive, market-leading soft drinks portfolio. We have invested and innovated significantly within this portfolio to support growth in the on trade, including launching our Schweppes’ 1783 premium mixers last year. These were developed in partnership with some of the world’s best mixologists and are designed to be paired with the best white and dark spirits. HAVE YOU HAD TO CHANGE YOUR SETUP TO MOVE INTO A NEW CATEGORY? We have created a dedicated business unit of four people for Premium Spirits, which draws on a wealth of experience from within the industry. This expertise, coupled with the support of our wider sales force, will be key to succeeding with our new premium spirits partners and we are confident we will achieve new levels of distribution and awareness of their unique portfolio. We have also established a bonded warehouse in Ireland as part of the new unit.

Meet the new members of the team Supported by the wider sales and marketing team for the Hotels, Restaurants and Catering channel, headed up by National Account Manager, Gareth Devlin and Marketing Manager Kylie Magee, the new premium spirits unit will include: EAMON FENNELL National Account Manager, Premium Spirits As National Account Manager for Premium Spirits, Eamon oversees the sale, distribution and responsible growth of the Campari Group & Edrington brands across Ireland. Eamon joined Coca-Cola HBC Ireland from Edward Dillon & Co where he held positions as Key Accounts Manager and Sales Manager. He

was responsible for delivering results for three key shareholders; Bacardi Martini, Brown Forman and Moet Hennessy. He also played a role in the launch of Slane Irish Whiskey to the Irish market and was integral to many of the brand’s festival activations including Electric Picnic, Body &Soul and Slane Castle. Eamon began his career in the industry as a brand ambassador for Dubliner Whiskey, working with First Ireland Spirits. During his time there he worked in partnership with Dalcassian Wines & Spirits to launch Dubliner Whiskey into the Irish market. Eamon also has three years’ experience working at C&C Gleeson’s on-trade investment team, where he gained

From L-R: Alan Glynn, Lisa Deveney and Eamon Fennell

experience across the company’s total portfolio and played a role in the launch of the Dowds Lane Brewery brands to the Irish market. Eamon was a finalist for Sales Professional of the Year in The Early Career Awards in 2018 and he is currently undertaking a MA in Business with the UCD Michael Smurfit Business School. LISA DEVENEY Premium Spirits Marketing Manager With 13 years’ marketing experience, Lisa Deveney is responsible for driving brand love for the Campari Group and Edrington brands. Lisa joined Coca-Cola HBC from Dalcassian Wines and Spirits where she held the position of Marketing Manager for over two years. During her time there, she led the successful launch of Drumshanbo Gunpowder Irish Gin and managed brands such as Sausage

Tree Vodka, Pommery Champagne, Writers Tears Whiskey and Diplomatico rum to name but a few. Lisa also has experience within the FMCG industry, working with PepsiCo Ireland Food and Beverages for seven years, holding both sales and shopper marketing roles. She has vast experience and knowledge of the wine and spirit industry, and holds Level 2 and 3 Wine and Spirits Education Trust qualifications. ALAN GLYNN Premium Spirits Brand Ambassador Alan joins Coca-Cola HBC as a brand ambassador for the Premium Spirits unit, tasked with building awareness, capabilities and education about the brands across the trade. Most recently, Alan held the role of Operations Manager for a number of leading bars across the country, most notably launching 37 Dawson

Street, Xico, House Limerick and Oyster Tavern, Cork for the Nola Clan Group. Originally from Williamstown, Co Galway, Alan developed his passion for the bar industry working for his own family’s bar. He completed a degree in Hotel Management from GMIT, before gaining further experience in the bar trade, working for publicans John Mannion in Galway and Alan Clancy in Dublin. Alan pursued his love of the hospitality industry abroad, taking positions with the Doyle Collection in Bristol and later The Bon Vivant’s in Boston. Alan is a keen mixologist and has represented Ireland on a global stage in major cocktail competitions. Alan also concepted, created and distilled his own gin last year with The Shortcross Distillery in Crosgar, Co Down called The Bartender Series No. 1.

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An no un ce d Fi na lis ts The inaugural 2019 Energia Family Business Awards Ceremony will take place on the 24th of May, in the Round Room at the Mansion House, Dublin The Energia Family Business Awards showcases the best of Irish family businesses throughout the 32 counties of Ireland

To See the Full List of Finalists Visit www.familybusinessawards.ie For all queries contact Michael Oâ&#x20AC;&#x2122;Donoghue, Event Manager e: michael.odonoghue@ashvillemediagroup.com t: 01 432 2224

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Interview

Different

ONCE A CITY TRADER IN LONDON AND NOW THE CO-FOUNDER OF GORTINORE DISTILLERS & CO, AIDAN MEHIGAN TALKS TO LICENSING WORLD ABOUT TAKING A CHANCE ON A NEW CAREER PATH AND WHY IRISH TOADS ARE HIS SPIRIT ANIMAL

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Interview

t’s a long way from hedge funds to whiskey distilleries. Despite the unconventional route, Aidan Mehigan is about to start retrofitting a new whiskey distillery into a 150-year-old mill in Kilmacthomas, Co Waterford. Gortinore Distillers & Co, made up of Aidan and his cousin Lisa Mehigan, already has its product on shelves; Natterjack Irish Whiskey has distribution in the US, China, the UK and Ireland. So how did a finance man working in London end up making whiskey in Co Waterford? A desire to build something real led to a break from the corporate world. “I spent 14 years in finance, working my way up from the mailroom onto the trade desk before becoming a partner. There’s nothing really tangible in finance; I had this feeling that I wanted to build something so I decided to hand in my notice. Around that time I was travelling with a friend and we went to visit the Two James Distillery in Detroit. I had one of those moments where I thought, this is it, this is what I want to do,” said Aidan. After returning to Ireland, he started to put plans in place. “It wasn’t an entirely unexpected move. My mum’s family have a pub in Tipperary so I spent my summers as a teenager pulling pints for locals. I also worked for a long time in hospitality throughout and after college and I was the head waiter in Jamie Oliver’s Fifteen.” Despite that, the first thing Aidan needed was experience in the world of whiskey distilleries. A course in Louisville, Kentucky led to a chance conversation in a carpark with Jordan Via, Master Distiller at Breckenridge Colorado, the highest distillery in the world. “He was actually leading the course. On the last day, he was standing in the carpark looking off into the distance. He said, I’ve just sold my distillery so I helped him celebrate. I talked him through my plans, he offered to help and I said I needed to work in a distillery and find out how to do it. So I ended up going to Breckenridge, staying for a month and working double shifts every day.” Stephen O’Neill, an ex-senior VP at Pernod Ricard, also helped Aidan with the strategy side of things. “I then sat down with my cousin Lisa Mehigan, who's also a co-founder, along with two other friends. We’ve been working on this for the past three years. Part of that was finance and part was finding liquid.” Gortinore Distillers sources its liquid. “We’ve always been very open about that. We’re continually offered double distilled liquid but for me, Irish whiskey is triple distilled. The smoothness that triple distillation gives is quintessential for Irish whiskey on a personal level. So we made a decision that we wouldn’t source double distilled liquid. We approached Great Northern and got them to lay down triple distilled malt and grain for us. We finished that in virgin American oak halfway through last year. No-one else has done what

Aidan Mehigan with Lisa Mehigan

we’ve done and we did it for a very specific reason and that’s for the versatility of the liquid. We think we’ve achieved that with Blend no 1.” Quality comes from the finish and the ingredients used, rather than the age of the product. “Jordan has always said that the ‘age equals quality in whiskey’ idea doesn’t make sense for him from an extract perspective. He thinks older whiskies have too much wood and too much extract. We prefer to do things differently so while our whiskey is well over three years old, we’re not talking about the age of the liquid. There is a lot of vanilla from the virgin American oak on the nose, then we have citrus and apple drop flavours on the mid palette. There’s a high malt content; for an Irish whiskey it’s 20% malt which is actually significantly more than other blends. It has a very long finish and is much smoother than you would expect.” While the whiskey was ageing, Aidan and the crew got on with branding and deciding on an identity for the whiskey. “It started off as something else but evolved into Natterjack. The Natterjack toad is the only one that’s indigenous to Ireland. It’s also nocturnal, like the best whiskey drinkers. It changes its behaviour to fit in, like the Irish, so he became our spirit animal almost immediately.” After finding the Kilmacthomas site, Aidan acquired it from Waterford City Council in 2015. Operation is set to start in 2021. “Retrofitting a modern distillery into a 150-year-old protected structure is a complex process and will require an 18 month build. The stills are coming from Carl Brewing Distilling in Germany, they’ll be slotted into the holes of the roof. The water down there from the Comeragh Mountains is perfect for whiskey making.” Quitting a good job to take a punt on something you’ve never done before required

Jordan Via and Aidan Mehigan

The Old Mill Kilmacthomas, Co Waterford

a strong risk appetite along with a lot of support. “There were dark moments when no-one was answering the phone. You’re sitting on the couch and everyone thinks you’re insane. This process has made a liar out of me many times; people want to know how the whiskey business is going and I say we’ll be up and running soon. They basically think you’re a bullshit artist. To finally see it come to fruition is incredible.” Gortinore Distillers & Co is entirely independent and focused on using Irish designers, Irish producers, Irish everything. “We’re really trying to support local businesses and using Irish where possible. There’s a market there for companies that want to do things a little bit differently and that’s where we have positioned ourselves. We’re incredibly excited for the next phase.”

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Dark Spirits

High

LICENSING WORLD KICKS BACK WITH SOME OF THE LEADING DARK SPIRITS ON THE MARKET

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Dark Spirits

Diplomático Reserva Exclusiva Rum Diplomático is the first ever rum brand to be named ‘Spirit Brand of the Year’ at Wine Enthusiast’s Wine Star Awards. Following the excellent response to the brand in Ireland across five-star hotels and the top bars and restaurants, the Venezuelan Rum is now available in the off-trade. Aged for up to 12 years, the brand is recognised for its elegance and complexity. Diplomático is an independent, family-owned brand best known for its sipping rums such as Reserva Exclusiva. The Diplomatico Tradition Range – Mantuano, Planas and Reserva Exclusiva – are carefully crafted rums from premium sugar cane and use a rich variety of distillation methods. Aromas of orange peel, maple syrup and liquorice are recognisable while on the palate it is sweet, with toffee fudge notes and a long-lasting finish. Diplomatico Reserva Exclusiva is best served neat or on the rocks. It’s also a great rum for preparing classic cocktails like The Old Fashioned and Manhattan.

The Dublin Liberties Distillery Hot on the heels of the recent Distillery launch, the team behind The Dublin Liberties Distillery has revealed three new, aged, single malt expressions and a new look for its award-winning Dublin Liberties Irish whiskey range. Created by Master Distiller, Darryl McNally, the three, small batch, aged expressions include the 13-year-old 'The Dublin Liberties Murder Lane', the 16-year-old 'The Dublin Liberties Keeper’s Coin' and the 27-year-old 'The Dublin Liberties King of Hell'. The Dublin Liberties Murder Lane is a 13-year-old, tripled-distilled single malt, with 46% ABV, matured in bourbon casks and finished in Hungarian Tokaj casks. Made with 100% Irish malt and priced at €160, this whiskey is brimming with sweet

aromas of marzipan, almonds and vanilla with flavours of apricot, coconut and white peach to taste. Also with 46% ABV, the 16-year-old Dublin Liberties Keeper’s Coin is a single malt, triple-distilled, Irish whiskey made from 100% Irish malt, priced at €340. Matured in first-fill bourbon casks and finished in Pedro Ximenez sherry casks, this is a smooth, full-flavoured whiskey, with a rich honey sweetness to finish. Also included in the collection is the 27-year-old Dublin Liberties King of Hell, which is available exclusively on numbered release and presented in a stylish case. Aged in the highest quality, first fill, bourbon casks, the King of Hell is finished in rare Bordeaux Premier Cru casks and bottled at 46% ABV.

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Dark Spirits

The Shed Whiskey Intrigue is building in the international drinks world following confirmation that The Shed Distillery of PJ Rigney will release its first-ever ‘Premier Gran Cru’ Whiskey before the end of this year. It’s over a century since whiskey has been distilled in Connacht and although The Shed Whiskey officially came of age in December 2017, Distillery founder PJ Rigney and Head Distiller Brian Taft put it back into hibernation only to be released when ‘perfect’. The first ever cask is reported to be valued at €100,000 and has already got the ‘thumbs up’ from the globally-renowned Dead Rabbit Duo, drinks trade bodies and the people of Drumshanbo, who had a small taster as it came of age in 2017. A date for the release is yet to be announced… watch this space!

Buffalo Trace For over 200 years, the Buffalo Trace Distillery has been defined by a dedication to one craft – making fine bourbon whiskey. Writers, enthusiasts and spirits competitions around the globe have awarded more than 500 accolades to its brands. Named after the McAfee brothers who surveyed a site just north of Frankfort in the late 1700s, Benchmark is a bourbon that honours the storied history of the Distillery and the land it sits on. A sturdy palate with notes of leather and dry tobacco, this bourbon has a finish that is smooth and calming. Buffalo Trace Straight Kentucky Whiskey

is the distillery’s flagship bourbon, produced in small batches and aged for a minimum of eight years in new oak barrels to produce a rich and complex whiskey. With notes of vanilla, toffee and candied fruit, each barrel is tasted by the Master Distiller and his team to ensure the consistency and high quality of Buffalo Trace Whiskey. Eagle Rare is made from the same mash bill as Buffalo Trace, but is aged for no less than 10 years. Every barrel is discriminately selected to offer consistent flavour but with a seemingly individual personality.

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Dark Spirits

Glendalough Distillery Whiskeys from Glendalough Distillery have been recognised globally with a whole host of accolades and awards. Glendalough 13-year-old Mizunara Finish Single Malt was recognised by the Whiskey Advocate in its 2018 ‘The World’s Top 20 Whiskeys’. It also won Gold in the 2017 Irish Whiskey Masters. The Glendalough 7-year-old Porter Cask Finish Single Malt was a category winner in the 2018 World Whiskies Awards while Glendalough Double Barrel won Gold at the 2017 San Francisco World Spirits Competition and Double Gold in 2015. It also won the gold medal at the 2017 and 2015 Irish Whiskey Awards. The team at Glendalough Distillery are also set to add the following new whiskeys to its portfolio in 2019 - the first two releases from its new Connoisseur Collection which includes a 17-year-old Single Malt finished in rare virgin Mizunara Oak and a 25-year-old Single Malt aged in Bourbon and Oloroso barrels and finished in virgin Irish Oak.

Kinsale Mead Co What is Mead? That’s the question that Kinsale Mead Co hears a lot since first starting up in Kinsale nearly two years ago. Mead is the world’s oldest alcoholic drink, with a long and glorious history over 9,000 years. It’s made from honey, mixed with local water and yeast and fermented. There are many styles but Kinsale Mead is a contemporary drink, light and refreshing, with a smooth, off dry finish at 12% ABV. The honey and fruit are carefully sourced and the meads are naturally gluten free. Wild Red Mead is a melomel style where the raw honey is fermented with fruit. Packed full of flavour, it balances the tartness of Wexford blackcurrants with sweetness from dark cherries. Last year, it won Gold at the Blas na hÉireann awards. Try a Mead in Heaven, Wild Red Mead with Irish gin, sweet vermouth and lemon and honey syrup to bring out the honey finish. 27

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Dark Spirits

Schwartzhog Liqueur Schwartzhog is a medieval kräuter liqueur from the heart of Germany. Distributed by Dalcassian Wines & Spirits, the versatile liqueur can be enjoyed cold, on the rocks or mixed across a range of cocktails. Crafted with Wormwood, Buckbean and select herbs, roots and fruits of the forest, the secret medieval recipe has been handed down through generations of the Hardenberg family, whose family roots go back to the 11th century.

The world of Schwartzhog is a world of ancient woodland and fragrant, earthy botanicals and it’s also the realm of the king of the forest, the black boar. Back in the 16th century, Germany was largely a cluster of warring kingdoms and principalities. The story goes that many of these eyed the castle of the Hardenbergs with envy. An attack was mounted but a Schwartzhog – a black boar – began to squeal, alerting the family to the threat. The castle was saved!

Rusty Dogg Spiced Rum Rusty Dogg Spiced Rum by Dalcassian Wines & Spirits is fast becoming a favourite pouring rum in venues across Ireland. Following the launch of its new look last year, the chic new bottles are designed to stand out on bar shelves and reflect the superior quality and taste of the premium pouring rum range. One of the finest rum brands from the Dominican Republic, Rusty Dogg Spiced Rum bears notes of the exotic with the recipe including Madagascan Vanilla and Argentinian Plums. Rum drinkers will appreciate the balance of the spicy elements in the rum, which is best served as a long drink or as the main ingredient in classic cocktails like a Mojito or Daiquiri. Rusty Dogg Rum is distilled by hand in an area near Pico Duarte, the highest mountain in the Dominican Republic. The unique climate in the Dominican Republic enhances the ageing process and the smooth, flavoursome liquid in each Rusty Dogg bottle. As well as the Spiced Rum, the Rusty Dogg range also includes white and coconut rums.

"Following the launch of its new look last year, the chic new bottles are designed to stand out on bar shelves and reflect the superior quality and taste of the premium pouring rum range"

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Advertise in

To discuss advertising opportunities, contact Trish Murphy, Sales & Sponsorship Director on 01 432 2231 or email Trish.Murphy@ashvillemediagroup.com

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Education

LVA Marks Graduation for Diploma Students practically applied to their own pub. The connections made within this course can last for a lifetime, which is invaluable for anyone working within the Dublin trade,” he said. Gillian Knight, Course Director of the LVA Diploma in Bar and Food Management, also highlighted the high level of interest in the course. “We’ve seen a really strong level of engagement with the course since we first set it up two years ago. The diploma focuses on practical learning and offers valuable templates which can be used in the students' own premises. It teaches students upselling, waste reduction, customer service and increasing revenues, to name but a few. Out of our students, 50% are publicans themselves and this adds to the rich examples worked through in classes.

SIXTY PUB TRADE STUDENTS HAVE RECEIVED THEIR QUALIFICATIONS FROM THE LVA AFTER GRADUATING FROM THE DIPLOMA IN BAR & FOOD MANAGEMENT FOR 2018/19

he diploma course consisted of two streams designated by levels of experience. The first stream focused on pub owners and senior management, while the second stream comprised other management personnel. The course runs over two terms, from September to November and then from late January to April. Among the topics covered on the course are customer care and communication, operations, human resource management, performance management, food and beverage management, marketing management, hospitality law and insurance, occupational health and safety as well as fraud prevention. Speaking at the graduation ceremony LVA Chief Executive, Donall O’Keeffe, said: “It is fantastic to see another group complete the LVA Diploma. It

would be fair to say that the course has really been embraced by the Dublin trade, with members recognising the many advantages it provides. This course was set up to benefit everyone, from owners to pub management. “As our graduates have seen throughout the delivery of the course, the diploma is geared towards providing participants with a 360 degree perspective on everything that managing a modern pub involves. There is clearly a strong demand for this type of qualification and the LVA is delighted that we can deliver this course as another service that benefits our members. “The other real benefit of the course is that all participants are learning with and from their peers. The participants are able to contribute to each other and add to their learning, making the information come to life and showcasing how the details can be

“For example, the HR and performance management modules cover many of the areas that take up a lot of time for pub management such as recruitment, handling staff disciplinary issues and improving overall staff performance levels and motivation. Many pub managers had been looking for a way to increase their knowledge across these and other areas but in a practical way. The diploma has been set up to do just that and to fulfil that need.” Enrolment for the next LVA Diploma in Bar & Food Management will begin in May ahead of a September 2019 start. The course is open to all LVA members and their management staff. For further details contact the LVA on hr@lva.ie or by calling 01 6680215.

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Back Bar

LOST Lane THE PORTERHOUSE GROUP OPENS NEW MUSIC VENUE IN DUBLIN

usic and emerging talent is at of community for the music and entertainment the heart of Lost Lane, the latest scene. From Thursdays through Saturdays, the live music and entertainments venue will play host to live DJ sets from the venue to open at the site of the likes of Nialler9 and friends and Lost & Sound former Lillie's Bordello in Dublin. (a new female DJ collaboration with Sally Artists will span a diverse range Cinnamon, Claire Beck and Kate Brennanof acts from across the Irish and international Harding). Monday nights will become the go music scene and genres from to for industry stalwarts, with rock and indie, to jazz and free entry live music gigs and "Substantial trad bands. investment has been residencies from various bands Music lovers can expect to see made to restore and including Showguns of Stank collaborative line ups that will preserve the venue’s (Mick Pyro and Pete Pamf) and feature bands like Wyvern Georgian structure The Square Pegs. Substantial investment has Lingo and Delorentos and details." alongside some of Ireland’s up been made by The Porterhouse and coming talent. With Lost Lane, The Group to restore and preserve the venue’s Porterhouse Group is aiming to provide a Georgian structure and details. A new state-ofplatform to shine a light on the ones to watch the-art sound and lighting, acoustic treatment within the music industry and create a sense and set design has also been installed. 32

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P I H S R O S SPON S E I T I N OPPORTU

WHY NOT JOIN US? Why you should sponsor the Bar of the Year Awards 2019: TARGET your market to reach industry leaders INCREASE your brand visibility ACCESS our distribution channels GROW your media exposure GENERATE new sales and contacts SHOW your support to the Licensing Industry For information on sponsorship and advertising, contact Trish Murphy, Sales & Sponsorship Director E: trish.murphy@ashvillemediagroup.com T: 01 432 2231 / 086 837 9246

Thank you to our 2019 Sponsors

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WIN A TRIP TO NEW ORLEANS CREATE A SIGNATURE SOUTHERN COMFORT COCKTAIL

WE’RE ASKING BARTENDERS TO CAPTURE THE SPIRIT OF NEW ORLEANS AND CREATE THEIR OWN SIGNATURE SOUTHERN COMFORT COCKTAIL. ENTER BEFORE 30TH APRIL 2019 FOR FULL DETAILS AND TO ENTER VISIT

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