Licensing World Issue 3 2019 by Ashville Media Group

Issue 3

TIMEâ&#x20AC;&#x2122;S UP ON EXCISE TAX DIGI CALLS FOR REDUCTION ON PROHIBITIVE RATES

MEET RONAN LYNCH, NEW CHAIRPERSON AT THE LVA

g n i g n a h C s e l Ru the

COUNTERPOINT IRELAND REDEFINING WHAT IT MEANS TO BE A DRINKS SUPPLIER IN 2019

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Contents

Issue 3

TIME’S UP ON EXCISE TAX DIGI CALLS FOR REDUCTION ON PROHIBITIVE RATES

MEET RONAN LYNCH, NEW CHAIRPERSON AT THE LVA

Changing Rules the

COUNTERPOINT IRELAND REDEFINING WHAT IT MEANS TO BE A DRINKS SUPPLIER IN 2019

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ISSUE 3

4 NEWS 13 REDUCE EXCISE TAX ON ALCOHOL – DIGI More than half of Irish pubs rely heavily on UK tourism market, as figures show a 4.4% decrease in visitors and declining tourism revenues

15 FREE TAXI FRIDAYS AT FLANNERY’S

Flannery's Bar in Limerick is offering its Friday night punters the opportunity to get a free taxi home

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

20 CHANGING THE RULES Counterpoint Ireland is breaking down barriers and redefining what it means to be a drinks supplier in 2019

24 TALKING TO… RONAN LYNCH Ronan Lynch of The Swan Bar chats to Licensing World about being elected Chairperson of the Licensed Vintners Association (LVA)

27 HOW DO YOU LIKE THEM APPLES? Total cider consumption rose by 0.43% in Ireland in 2018, with 64 million litres of cider consumed last year

37 RECIPE FOR SUCCESS

Award winning chef and restaurateur, Oliver Dunne, has opened his first gastropub

39 LIFE THROUGH A LENS The Sexton Single Malt Irish Whiskey celebrated its official launch with an exhibition featuring work from Irish and international photographers

40 IN CONVERSATION WITH… Orlando Marzo, the reigning global winner of the World Class Bartender of the Year award, on what makes the perfect cocktail

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Editor's Letter

Welcome... Counterpoint Ireland is the subject of this issue’s cover story. This is a company that’s not afraid to change with the industry and as it says itself, it’s simply not enough to just be a drinks supplier in the current market. The company has responded to the industry’s appetite for gin with new releases from the Pearse Lyons Distillery along with favourites like Míl and Ha’penny. Beekon Batches, a new offering to the drinks market, is set to make its mark over the next few months, says the company, particularly among increasingly health conscious consumers. Counterpoint Ireland is always striving to offer solutions to bars that best serve their customers’ needs. London Essence Co fits that bill, offering a range of premium mixers that have become a category in their own right. This year the brand introduced its new soda collection to add to the mix, ready for the vodka invasion that’s set to hit the country in the coming months. Also in this issue, we chat with Seamus Flannery of Flannery’s Bar in Limerick. He’s come up with a new initiative that will see customers receiving a €10 taxi voucher if they spend €80 on drink or food. Seamus and the team have recognised that pubs need to do more to entice people out on a Friday night and he hopes this new initiative will do the trick. We also caught up with Ronan Lynch from The Swan on Dublin’s Aungier Street. Ronan is the new Chairperson at the LVA and he’s got a big job on his hands when it comes to effecting change around some of the industry’s biggest issues. 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 2019. 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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News

NEWS round-up

The main events this Spring...

BIG NUMBERS AT IWA WORKSHOP

HAT TRICK FOR CASK IN CORK Linda O’Flynn from CASK in Cork has been named the World Class Irish Bartender of the Year 2019, which took place in the Power House Bar at the newly opened Roe & Co Distillery and visitor experience. It’s a hat trick for CASK, as Linda takes over the reins from Carl D’Alton who was the 2018 winner and Andy Ferreira, the 2017 winner. Linda will go on to represent Ireland in the World Class Global Final 2019 in Glasgow this September. Competing alongside Linda were Jonathan Shaw from Bert’s Jazz Bar in Belfast and Andrew Ennis from The Little Pig in Dublin. All three finalists competed headto-head in a series of complex challenges, which tested them on aspects of the craft of bartending, all in front of a live audience.

Irish beer producers to provide ingredient and energy values on labels

The Irish Whiskey Association (IWA) recently hosted its annual introductory workshop for new entrants as part of ‘The Knowledge Still’ programme, an initiative to support best practice in the Irish whiskey industry. This is the fourth year that the IWA has hosted this introductory workshop, where start-up companies entering the Irish whiskey industry can gain access to information and learnings on key issues affecting the industry. The event was attended by distillers from 23 companies, including 12 new or planned Irish whiskey distilleries. Other attendees included new staff with existing companies. Themes covered included the Irish Whiskey Technical File, industry legislation, regulations and protection, entering production, health and safety, route-to-market and establishing a visitor experience.

The Alcohol Beverage Federation of Ireland (ABFI) has committed to signing a European-wide Memorandum of Understanding (MoU) providing consumers with clear information regarding ingredients and energy values on labels. The MoU will be signed by ABFI and the sector’s European trade association, Brewers of Europe, in September, formalising their commitment to provide this information on all beer bottles and cans in the EU by 2022. Over the past four years, many brewers have been voluntarily rolling out ingredients and energy labelling. Across Europe, 60% of beers sold have calorie information while 85% already carry an ingredients list.

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Killian O’Mahony appointed Cooper at Midleton Distillery Following the successful completion of his apprenticeship under Master Cooper, Ger Buckley, Irish Distillers has appointed Killian O’Mahony as Cooper. Killian is the first newly qualified Cooper at Midleton Distillery in 40 years and comes from a long line of craftsmen at Midleton, dating back to his great grandfather, Batt Ahern, who worked as a blacksmith in the distillery from 1910 to the 1930s. A Cooper is a craftsman trained to make and repair wooden casks. As the contribution from the wood has a significant effect on the aroma and flavour of the final liquid, the role of a Cooper is central to the production of the whiskey. As part of his new role, Killian will be responsible for the repair and maintenance of over 1.5 million casks on site in Midleton, as well as managing various coopering and cask related projects in the distillery. Midleton currently has two working cooperages, one based in the old Midleton Distillery and a new cooperage located within the Spirit Store at the main distillery.

HEINEKEN IRELAND AHEAD ON SUSTAINABILITY TARGETS HEINEKEN Ireland has published its 2018 Sustainability Report which saw the brewer achieve a 58% reduction in CO2 production since 2008, far exceeding its own 20% target. In 2018, as part of its sustainability plans, HEINEKEN focused on cutting emissions produced by electricity at its 163 year-old Lady’s Well Brewery in Cork city. Three key electricity-themed projects delivered significant carbon savings at the facility. In HEINEKEN Ireland, 100% of the electricity used to power the production of its beers and ciders now comes from a green, zero-emissions windpowered source, the Raheen wind farm in Mayo. The brewer has also replaced its forklift fleet with new electrically powered forklift trucks in Cork, delivering a reduction in carbon footprint of 112 tonnes per year. Finally, the installation of an LED energy efficient lighting system throughout the site has reduced energy consumption by more than 400,000 KwH.

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FIRST EVER BOTTLED COCKTAIL FOR POWERS Powers Irish Whiskey has unveiled a new look and its first ever pre-mixed classic cocktail, Powers Old Fashioned. It’s hoped that the new release will tap into the growing appetite for whiskey-based cocktails and recruit cocktail drinkers to the Irish whiskey category. Powers Old Fashioned is crafted from a combination of the Powers Gold Label Irish Whiskey, sugar syrup and bitter herbs flavouring. The result is a smooth, low-sugar ready-made classic cocktail that is best served over ice with a twist of orange peel over the glass.

NEW PACKAGING FOR REDBREAST RANGE Irish Distillers has unveiled a new look for its Redbreast range, more than a century after the brand was first introduced. Bottles will now feature the Robin Redbreast, hand drawn by illustrator Denise Nestor and brought to life in different flight positions across the range. Tasting notes on the front label have been added to showcase the unique characteristics of each expression, accentuated by a brighter cream colour and craft textured background on the revamped bottle. The bottle’s shape has been retained but now features raised new tactile embossing while the capsules have been updated with a vibrant colour palette to differentiate each variant.

Pubs offer positive contribution to our towns and villages - VFI The VFI has rejected the portrayal of pubs in a recent Irish Times article measuring the health of Ireland’s main streets, where pubs were categorised as having a negative impact on towns and villages. Padraig Cribben, VFI Chief Executive, said: “Given that the expert panel convened by The Irish Times determined that social interaction was one of the crucial dimensions to people’s health that can be affected by high street outlets, it’s bizarre that pubs received a negative score. Pubs are so much more than venues that serve alcohol. Even the experts agree, with one doctor in the feature stating ‘I know a lot of older people who, if they didn’t have a pub, would go no place else’ while a professor of sociology says pubs are places where people can get a hot meal and socialise.”

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THE HOUSE OF PERONI COMES TO DUBLIN The House of Peroni is set to return to Dublin this summer for its fourth instalment, from Thursday the 22nd August to Sunday the 1st September. Part of a global House of Peroni series, this year’s Dublin residency will see the Royal Hibernian Academy on Ely Place, Dublin 2, transformed into a Peroni-inspired experience that will bring Puglia in Southern Italy to Dublin. The House of Peroni experience centres on enjoying the taste of Peroni Nastro Azzurro, Peroni Gluten Free and the recently launched, non-alcoholic Peroni Libera.

BREXIT PREPAREDNESS AT FOOD AND DRINKS FIRMS JUMPS TO 93% Three years since the UK voted to exit the EU, Brexit preparedness is widespread amongst Ireland’s food and drinks companies at 93% (74% in 2018). However, firms are increasingly concerned by the cost implications of customs compliance and stockholding and many have halted investment plans due to the continued uncertainty of the evolving Brexit landscape. That's according to the Bord Bia Brexit Barometer 2019: Results & Action which also says that the UK accounted for 37% (+2%) of all Irish food and drink exports last year, amounting to trade worth €4.5 billion. Tara McCarthy, CEO of Bord Bia, said the report points to a year of emphatic progress as Ireland’s largest indigenous industry prepares for one of its most significant challenges ever. “Strikingly clear from the 2019 data is the spirit of resilience and determination that is at the core of the response from the Irish food industry. What the 2019 Brexit Barometer shows is that our industry is attuned to the issues that lie ahead and is both realistic and resolute in its response to them. Eight out of 10 companies plan to maintain or grow sales in the UK, whilst simultaneously, three quarters of Irish companies are actively looking beyond familiar marketplaces. This process is gaining momentum as planning around Brexit translates into concrete actions in the months ahead.”

KEY FINDINGS

•

86% of respondents are clear that Brexit will have an impact on their business but 68% are still uncertain about what that impact will be The number of firms who have actively mapped their supply chain has increased to 89% (62% in 2018). 62% of firms have identified a critical dependency on a supply chain partner, however there are clear levels of discomfort amongst respondents about how prepared some supply chain partners are 70% of companies have developed contingency options for holding stock in response to Brexit, with 85% of companies activating those plans

•

Over half (52%) of respondents are holding up to three weeks of stock outside of Ireland The number of companies expressing high or slight confidence in managing customs compliance in the 2019 Brexit Barometer has increased fourfold to 83%, up from 28% last year Two thirds (62%) of food and drink firms said Brexit is having an impact on their investment plans, compared to one year ago when half (50%) said that Brexit was having no impact on their plans 29% of respondents have put investments on hold while 20% have delayed or put operational spend on hold In the past year, 57% of respondents reported an increase in sales to the UK and a further 29% reported stable revenues 74% of Barometer respondents are actively seeking to expand into new markets in response to Brexit

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FOR FURTHER INFORMATION ABOUT ESTRELLA DAMM, CONTACT COUNTERPOINT IRELAND ON 1890 276 468

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News

INDUSTRY CALLS FOR 15% EXCISE REDUCTION The drinks industry has called on the government to reduce the excise tax on alcohol by 15% over the next two years in a bid to prevent the closure of pubs and off-licences. The Drinks Industry Group of Ireland (DIGI) wants a 7.5% reduction in excise tax in Budget 2020 and a further 7.5% reduction in Budget 2021. “Not only will this free up resources for essential business growth and job creation, particularly in rural Ireland, but a reduction in alcohol excise tax will also end an unfair austerity-era tax on consumers and entrepreneurs that is long overdue a reversal,” said Rosemary Garth, chairwoman of DIGI and director of Communications & Corporate Affairs at Irish Distillers. The call comes in the report ‘Building a Sustainable Drinks and Hospitality Sector: The Role of Government Policy’, by DCU economist, Anthony Foley, which highlights the difference between the excise tax on alcohol in Ireland compared to other EU countries. A survey of DIGI members has also found that 71% of publicans say that Ireland’s excise rate has “negatively impacted their business in the last 12 months”. Border businesses in particular may be affected by the government’s recent decision to crack down on cheap alcohol by the end of 2019. The Cabinet had previously decided that the introduction of Minimum Unit Pricing should only be carried out in conjunction with Northern Ireland; this

LVA RAISES €25K FOR ‘JUMP FOR JAMES’S’

decision may need to be reversed if the Cabinet is to go ahead on its own. ABFI Director, Patricia Callan, said: “The reason for the original Cabinet decision is that the introduction of minimum unit pricing (MUP) in the Republic of Ireland, ahead of Northern Ireland, will result in an even more dramatic price differential on alcohol products sold either side of the border and will lead to an unsustainable position for border businesses in particular. The Republic of Ireland already has the second highest prices for alcohol in the EU, according to the latest Eurostat report. As An Taoiseach Leo Varadkar recently commented in the Dáil, we will achieve nothing if all we are to do is encourage people to cross the Border to buy alcohol in Northern Ireland. MUP combined with a 'no-Deal Brexit' is likely to lead to massive exchequer losses and to a significant rise in cross-border smuggling and illicit alcohol sales. The government should wait for clarity on Brexit and the re-establishment of a functioning Northern Ireland Executive before proceeding with the implementation of MUP on the island of Ireland.”

27 TONNES OF MARINE LITTER REMOVED DURING COCA-COLA CLEAN COASTS WEEK 2019 A total of 27 tonnes of marine litter was removed from Irish beaches and coastlines during Coca-Cola Clean Coasts Week 2019, which ran from the 1-9 of June. Entire communities hosted beach clean-ups and held activities based around the water, all of which aimed to get people more engaged with the coast. Events included free beach yoga classes, poc fada, kayaking, seaweed workshops and plogging (the Scandinavian trend of picking up litter while jogging) to name just a few. Over the course of the week, in the Republic of Ireland alone, 189 registered clean-ups took place, with 3,591 volunteers taking part in the initiative, up from 2,908 in 2018. A monumental 22 tonnes of marine litter was removed from Irish shores by volunteers over nine days, four tonnes more than the previous year.

The Licensed Vintners Association (LVA) has raised €25,000 on behalf of the ‘Jump for James’s’ fundraiser. The charity event saw 10 different members of the LVA Council abseil down the nine storey extension of the Red Cow Moran Hotel, including Chairman Ronan Lynch, Vice Chairman Noel Anderson and Chief Executive Donall O’Keeffe. The fundraiser was the initiative of Tom Moran of the Red Cow Moran Hotel and his family. Marking the third anniversary of Tom’s near fatal brain injury and recovery, Tom was one of the 130 people who were involved in the highest abseil from a building in Ireland, dropping a height of 35m. The funds raised will go towards building a dedicated Brain Disease Resource and Research Centre at St. James’s Hospital.

The LVA Council abseil team was made up of: • • • • • • • •

Ronan Lynch, The Swan Noel Anderson, The Bridge Deirdre & Brian Devitt, Two Sisters Tom McKeon, Eccles Townhouse John Gleeson, Gleesons of Booterstown Nathy & Anna Towey, Darkey Kellys Karen Moran, The Red Cow Donall O'Keeffe, LVA Chief Executive

If you’d like to donate, go to https://tom-sabseil-challenge.everydayhero.com/ie/lva

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r u o Y Book

! t a e S

Tickets are now available for the 2019 Bar of the Year Awards. Winners of this years awards will be announced at the Black Tie Gala Awards Ceremony on the 19th August, at the Clayton Hotel, Burlington Road.

Thank you to our

2019 Sponsors

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Visit www.licensingworld.ie/awards For more information For Sponsorship Opportunities please contact Trish Murphy Email: trish.murphy@ashvillemediagroup.com Call: 01 432 2231 / 086 837 9246

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News

MÍL GIN WINS GOLD AT GIN MASTERS AWARDS 2019 Míl Gin took home gold in the Gin Masters Awards 2019, which took place in the London Wall Bar & Kitchen in July. Míl Gin was created by the Pearse Lyons Distillery which also recently introduced Míl Gin Spritz, a pre-mixed gin and tonic that has opened up premium gin to a whole new market, offering consumers an ontap and canned option. The small-batch gin is distilled with almond, basil, bergamot orange, gooseberry, juniper, olives, orris, rosemary and thyme. The idea for the gin came about through a team of ‘ginthusiasts’ at the newly opened Pearse Lyons Distillery, based in the refurbished St. James Church in Dublin’s Liberties. They made the connection between this site and the Camino de Santiago in North-West Spain, where tradition has it St. James is buried. The team began exploring recipes for an Iberian-Irish fusion gin. This led them to Míl, the mythical Spanish warrior whose descendants are said to have populated Ireland, bringing with them the warm flavours of the sun.

FINALISTS ANNOUNCED FOR DALCASSIAN’S ‘CURIOUS JOURNEY’ COCKTAIL COMPETITION Four finalists have been selected in Dalcassian Wines & Spirits Curious Journey cocktail competition. Bartenders from across Ireland were invited to express their individual talent by creating an imaginative cocktail featuring either Sausage Tree Pure Irish Vodka or Drumshanbo Gunpowder Irish Gin. Contestants were also asked to share their own ‘Curious journey’ leading them to the drinks world and the curious story behind their bespoke cocktail invention. Finalists are Leah O’Connor from The Shelbourne Hotel who created ‘The Cocoa Roski’; Peter Polak of Cask Bar Cork who named his cocktail ‘Just To Clarify’; Valentin Veliz from The Ivy Dublin with ‘No Wrong Choice’; and Oisin Kelly of The Sidecar Westbury with his invention ‘Duality’. The competition attracted 45 entries from contestants representing leading venues across the country. The overall winner will win a threepart Experience Prize beginning with a three-day mentor experience with The Shed Distillery team to learn about distillation and maturation, followed by three days in London with industry guru, Aaron Wall, owner and operator of the Homeboy venue. The winner will also visit Bar Convent Berlin with the Dalcassian Wines & Spirits team, where they will showcase their winning serves at The Shed Distillery stand.

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Could an idea this simple solve your customer complaints about food service? Discover A Surprising New Product, That Protects Your Food Service Business From Negative Online Reviews In 2019 smartphones dominate the internet and over 70% of users check Google or Facebook reviews before choosing where to eat. Negative reviews have convinced 94% of online searchers to avoid a business - and reviews are worse than reality. Sadly, your customers are 21% more likely to leave a review after a bad experience than a good one. In 2012, Harvard Business School research showed that a 1 star change in a restaurant’s review could make a 9% difference in revenue. Nowadays, the use of ‘top rated’ review filters have made things much more serious :A 1-star drop in your Google rating can make your restaurant invisible online. Plus, 54% of those who complain online share it with at least 5 other people. That can cause negative word of mouth to snowball, doing serious damage to your reputation - and sales - overnight. It could mean the difference between success and failure for your business.

What Are The Biggest Reasons For Customer Complaints? Surprisingly for cafes and restaurants, the service matters more than the food. A recent survey of almost 1’000 restaurants showed the 2 most-reported problems are: • 49% of diners complain about ‘overbearing’ staff who interrupt the table too often • 34% complain about ‘uncaring’, inattentive service Doesn’t this seem like a no-win situation? After all, it’s not always easy for your staff to see when guests need service.

Introducing IXI: The Turn For Service Table Lamp IXI is a cylinder-shaped lamp, with a service indicator light which turns red when the lamp is facing up, and white when it’s facing down. So, Imagine the scene: A party of guests arrives for a meal. While seating them, your waiter needs just 10 seconds to demonstrate and explain how to use IXI to signal for service. Now when the customers want service, they turn the IXI lamp face up. The red lamp is lit, and can be seen across the room at a glance. Your staff are trained to watch out for the IXI lamp’s red service light and can respond immediately when customers need assistance. They are on hand whenever needed, but without any unnecessary interruptions to customer enjoyment of the food, drinks and conversation.

See IXI In Action Before Deciding For Yourself Because we’re so confident IXI can improve any cafe or restaurant’s service operation, we offer a 14 Day Free Trial for new customers. We’ll deliver the lamps to you, and give your team a brief training so they can start to work with the IXI lamps straight away. There’s no commitment and it’s 100% risk-free: if you decide that IXI is not for you, we will take it back - no questions asked. Call or email us today to get things started:

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News

New research from the Drinks Industry Group of Ireland (DIGI) has found that 57% of pubs and 44% of restaurants rely on the UK as their most important tourism market. The report, conducted with over 500 members of DIGI, also found that only 18% of pubs and 17% of restaurants list the US as their number one tourism market. When international relatives visit family in Ireland, pubs and restaurants prove more popular than tourist attractions. The research shows that more than half (51%) of Irish people bring international visitors to their local pub and 64% bring their guests to their local restaurant, compared to just 1% who bring their guests to their local tourist attraction. Recent CSO figures have shown that pre-Brexit uncertainty is already having a negative impact on tourism from the UK. In May 2019, the total number of trips to Ireland by overseas residents decreased by 0.4% while trips by residents of Great Britain decreased by 4.4%. The report cites the reliance of the drinks and hospitality industry on strong tourism and equally, the importance of this industry in developing Ireland’s tourism product. Domestically, the benefits of the drinks and hospitality sector are equally clear-cut. Nearly a third (32%) of Irish consumers visit a restaurant at least once a week and nearly a quarter (23%) visit a pub. These businesses perform a huge social function; 72% of people who go to a pub say they go to meet friends while 63% of publicans say their business helps elderly people living in isolation to socialise. Despite these important social and cultural roles, drinks and hospitality business owners feel pressured. 71% of publicans say that Ireland’s high alcohol excise tax has negatively impacted their business in the last 12 months. Over a third (37%) of off-licences believe they will close in the next 10 years, while 10% of rural publicans say they will let staff go in 2019 due to rising business costs. Ahead of Budget 2020, DIGI is calling on the government to reduce Ireland’s prohibitive and high excise tax. Rosemary Garth, Chair of DIGI and Director of Communications and Corporate Affairs at Irish Distillers, said: “Economically, socially and culturally, Ireland is undoubtedly a changed country but some things will remain permanent, important fixtures of Irishness and that includes enjoying a pint in a pub, a glass of wine at a restaurant, or a cocktail in a hotel bar. Our research demonstrates this. However, the government is publicly indifferent to the success of Ireland’s drinks and hospitality sector and is more than happy to burden it with a punishing excise tax rate and high VAT. “We want the Irish government to learn from its EU counterparts. Many European governments like France, Italy and Germany, have nurtured a positive relationship with their drinks and hospitality businesses. In France, excise tax on a glass of wine is just 1 cent while the Germans charge only 5 cents on a pint of lager. “To protect jobs and create new business opportunities, especially in rural Ireland, we are calling on the government to take steps towards forming a new relationship with the drinks and hospitality sector and reduce excise tax on alcohol by 15% over the next two years.”

More than half of Irish pubs rely heavily on the UK tourism market, as figures show a 4.4% decrease in visitors along with declining tourism revenues

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News

Free Taxi Fridays at Flannery's FLANNERY'S BAR IN LIMERICK IS OFFERING ITS FRIDAY NIGHT PUNTERS THE OPPORTUNITY TO GET A FREE TAXI HOME

f you spend €80 on drink or food at Flannery’s Bar, 17 Upper Denmark Street, Limerick, you’ll get a €10 voucher to be used with Treaty Cabs to get you home. What's more, they’ll even make the call for you. “We wanted to give something back to our customers. It’s great to be able to unwind and de-stress after a hectic work week over Friday drinks with good friends. Now the after-work drinks on a Friday night don't have to break the bank,” said Manager Andrew O’Regan.

This is how it works. The customer brings a receipt for €80 to Andrew on the night and in return, they receive a voucher for €10 for Treaty Cabs to get them and their friends home safely. Customers are urged to mention the offer to any of the staff when buying drinks who’ll help with the finer details. The promotion comes on the back of an extensive renovation at the pub. The new distillery look of the large bar is warm and comfortable, with pockets of private areas to enjoy a good chat, watch a game and then enjoy great

music. The outdoor garden area is the perfect place to capture the evening sun while enjoying a few Friday night drinks. Alternatively, customers can enjoy a chat in Flannery’s traditional bar, Michael Flannery’s pub, where there are no distractions like TV’s or other conversation killers. “We don’t want anyone driving on a Friday night. We recognised that we had to do more to entice people out on Friday nights so we think this offer will be very welcome by our customers,” said the owner, Seamus Flannery.

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Commercial Proﬁle

Coca-Cola enters

the Dark Art of Mixology The world’s most famous soft drink is about to launch its ﬁrst ever range of signature mixers, designed and expertly crafted to be enjoyed with dark spirits

ark spirits are making a comeback and what better way to bring it to more people than via the undeniably unique and familiar taste of Coca-Cola. A global first for the brand, Coca-Cola enlisted some of the world’s most influential and innovative bartenders to create four new crafted Coca-Cola Signature Mixers, specifically designed to be paired with premium dark spirits. Building on its longstanding reputation as the original, authentic mixer, the brand challenged a handful of the world’s leading bartenders to take the unique familiar flavour of Coca-Cola and experiment with over 200 contemporary and traditional ingredients to create the new mixers. Taking cues from the brand’s heritage including the founder and inventor, Dr Pemberton in 1886, Coca-Cola Coke Signatures Editorial Additional.pdf

30/05/2019

Signature Mixers will be served in a contemporary Hutchinson glass bottle, first used by Coca-Cola in 1894 when the product was bottled rather than served at a soda fountain. Each batch is stamped with the signature of its co-creator. Coca-Cola Signature Mixers include: 01 Coca-Cola Signature Mixers Smoky Notes by Max Venning 02 Coca-Cola Signature Mixers Spicy Notes by Adriana Chía and Pippa Guy 03 Coca-Cola Signature Mixers Herbal Notes by Antonio Naranjo 04 Coca-Cola Signature Mixers Woody Notes by Alex Lawrence The collaborative project started in March 2018, inviting several mixologists to attend a Coca-Cola curated workshop held at a secret location. The mixologists created 10:43

different variations, before inviting consumers to taste their recipes. As a result, the most popular four flavours were chosen as the first batch of Coca-Cola Signature Mixers. Coca-Cola has always had a synergy with dark spirits and classic cocktails, from the inception of the iconic Cuba Libre in the late 1900s to the popular Whiskey & Coke in the early 20th century. “There is no other brand or recipe that is more mysterious and iconic than Coca-Cola and we’re excited to be able to introduce this new and innovative product to the bar trade. We have started to see strong growth in premium dark spirits over recent years and a brand like Coca-Cola innovating in this segment with complex flavours and distinct pack design – in keeping with our heritage – will bring more interest and curiosity to an exciting category,” said Matthieu Seguin, General Manager, Coca-Cola HBC Ireland and Northern Ireland.

Coca-Cola Signature Mixers launched in June 2019 in a 200ml bottle across licensed outlets. For any queries please contact you Coca-Cola Sales Representative or our Customer Service Centre on 028 926 20520 16

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Barﬂy

A look at who's been out and about in the industry Steve Lynch, M&J Gleeson, Lorraine and Fearghus McCormack, The Merrion Inn

ROLL UP, ROLL UP… Jim, Geraldine, Will and Emilene Stafford, Merry Cobbler Kealy's of Cloghran

The Licensed Vintners Association (LVA) held a circus-themed BBQ at Anglesea House for its members recently. Guests were treated to a full bar, a barbeque and a live band that made sure the dancing didn’t stop until the early hours.

FROM SOUNDS TO IMAGES The Guinness Open Gate Brewery was home to the new LCD Soundsystem exhibition in June. Fans were treated to an exclusive exhibition of never before seen photographs and artworks of the iconic band. On the night, Pat Mahoney of LCD Soundsystem took to the decks for an exclusive DJ set.

Stuart Clark, Hot Press

Ruvan Wijesooriya and Joe Henry

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Please contact your local C&C Gleeson Rep for details 1800 303 742

customersupport@candcgroup.com

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Commercial Profile

It’s cocktail time with Funkin

Funkin prides itself on creating only the best real fruit purées, syrups and pre-batched cocktail mixers

t Funkin, we pride ourselves on creating real fruit purées, syrups and pre-batched cocktail mixers. We supply some of the best bars and mixologists with our award-winning purées and syrups as well as producing a range of prebatched natural fruit Funkin Cocktail Mixers. Everything we do here at Funkin focuses on three core principles; ingredients, innovation and inspiration. Ingredients As you’ve probably already guessed, fruit is at the heart of our business so we know you’ll understand when we say that we take it pretty seriously. Our fruit comes from all over the world – Persian limes from Mexico and passion fruit from Ecuador to mangoes from India, supplied by producers of all types and sizes. One thing however remains constant and that’s our commitment to ensuring the fruit we use lives up to our high standards of quality. If it’s not amazing, it doesn’t make it anywhere near our purees, syrups or cocktail mixers. Innovation But it’s not just about the fruit. Innovation is just as important and at the heart of everything we do. It keeps us up at night, ensuring we stay ahead of the trends and working with some of the industry’s leading mixologists as well as our own in-house innovation team to develop new exciting flavours and serving techniques to excite and inspire. Inspiration Everything we do at Funkin is about inspiring you to make the tastiest, highest quality cocktails possible and if you’re not as inspired as we are to produce delicious drinks, then we’re obviously not working hard enough.

Innovation Labs Want further proof that we put these three principles into practice? Then look no further than our series of Innovation Labs where we aim to bring the country’s bartenders on a journey of education and inspiration to ensure they make the most of their skillset and the Funkin range. Following the success of Funkin Innovation Labs across the UK in partnership with the Crucible, we hosted our first Irish Innovation Lab in RIOT bar, Dublin this April. This gave Dublin’s top bartenders the chance to immerse themselves in our bespoke one-day training programme which covered topics and techniques such as the importance of balancing sugar and acids, fat washing, creating infusions and cold distillation. Feedback on the day was extremely positive, with several bartenders commenting on how the day was not only educational but fun. We will be rolling out these Innovation Labs to Cork and Galway later this year, so if you would like to attend please contact Sarah Leahy, sarah.leahy@ candcgleeson.com.

with three variants – Mojito, Strawberry Daiquiri and Pornstar Martini. They have proven to be a great success, pouring at some of the country’s biggest music festivals such as Forbidden Fruit and Forever Young. Cocktails on tap are the perfect cocktail solution for high volume outlets who would still like to provide a premium cocktail offering. If you would like more information on any of the Funkin range, contact one of the below Business Development Reps for more information South: Jody Hurley – Jody.Hurley@cancgleeson.com , 086 275 2708 West: Stephen Glennon – Stephen.Glennon@ candcgleeson.com, 086 277 3518 East: Karl Flood – Karl.Flood@candcgroup.ie, 086 045 4078

Still not convinced? Here’s what one of Ireland’s top mixologists has to say.. ‘We've been using the Funkin range in Cafe en Seine since reopening our doors back in November and we couldn't be more proud of using such an amazing product. The Funkin Pro Lemon and Lime juices are of such high quality and the syrups are amazing and unique! Funkin really sets the bar high. Great products, great quality and great value!’ Robert Murray – Head Mixologist, Café en Seine Premium Cocktails on Tap At the end of last year, Funkin introduced premium cocktails on tap to the Irish market 19

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Cover Story

Changing

ounterpoint Ireland is all about looking to the future. As bar needs have changed, Counterpoint Ireland has evolved with them. It’s not enough to just be a drinks supplier in the current market. Beyond supplying bars and hotels, Counterpoint Ireland offers a wealth of information and services. A team of over 30 account development executives across the island of Ireland serve as direct contact to the industry, offering expertise and support to bars and restaurants across the island of Ireland. They’re constantly looking at ways they can support, offering events and seminars for bar staff to come together and educating them with new trends from across the globe. But it’s 2019 and in a crowded market full of drinks suppliers, what makes Counterpoint Ireland different?

Counterpoint Ireland is breaking down barriers and redefining what it means to be a drinks supplier in 2019

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Cover Story

While the company honours its heritage with the Britvic and Club Mixer brand portfolio, it’s not afraid to move with the times and as a result is at the forefront of emerging consumer trends. Counterpoint Ireland’s portfolio of brands is unparalleled; from the cult classic Club Mixers to the more niche offerings, it constantly has its eye on the next thing your bar might need and delivers it before you even know you need it. Gin is the drink on everyone’s lips at the moment and Counterpoint Ireland has answered the call, with an impressive selection in its portfolio. From Shortcross, Ireland’s most awarded gin, to the superb launches from the Pearse Lyons Distillery, Míl and Ha’penny, there’s plenty to keep gin-thusiasts happy. Speaking of Pearse Lyons, the new to Dublin 8 distillery has everyone in the industry waiting with bated breath to see what they have in store for the Irish drinks market. If their recent work is anything to go by, we’re in for a treat over the coming years. Of course, there’s still massive appetite for classics and the iconic Stoli Vodka is ready to make its mark on the market. The uber-cool brand made famous in Absolutely Fabulous and Bohemian Rhapsody might just be what gets people as interested in vodka. The bartender’s choice, this vodka has won numerous awards all over the globe and looks pretty great sitting behind the bar! With the classics covered, Counterpoint Ireland isn’t afraid to embrace innovation and is a leader when it comes to bringing new categories to the market. Beekon Batches is one to keep an eye on over the coming months. A totally new offering to the drinks market, Beekon is made of nothing more than honey, water and yeast. Consumers are more aware than ever when it comes to what they’re putting in their body. Beekon is a totally natural drink for the more health conscious consumer. Counterpoint Ireland is always looking to offer solutions to bars to best serve their customers’ needs. London Essence Co offers a range of premium mixers that

With an ever-expanding portfolio, it’s exciting times for Counterpoint Ireland. It is fast becoming a one-stop shop for everything from bar basics to innovative launches and everything in-between. have become a category in their own right. From flavoured tonics to innovative sodas, this unrivalled offering feeds directly into what consumers are looking for in 2019. Low calorie and low in sugar, they’re less than 20 calories per 100ml. London Essence Co uses traditional distillation techniques to create light and elegant drinks that can be enjoyed as mixers or in their own right as an alcohol-free option. With consumer trends leaning more in this direction than ever before, having a complete offering on hand in one easy accessible brand makes keeping customers happy easier than ever. As the interest in artisanal spirits has grown, it’s opened the market up to premium mixers. This year the brand introduced its new soda collection to add to the mix, ready for the vodka invasion. With an ever-expanding portfolio, it’s exciting times for Counterpoint Ireland. It is fast becoming a one-stop shop for everything from bar basics to innovative launches and everything in-between. For bars that have existing Counterpoint Ireland accounts, the company is excited about introducing them to the full range of products and services on offer over the coming year. As for future customers, it’s the perfect time to get on board.

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ALL SERVED IN ONE PLACE

Sky is now the only place to get Sky Sports, BT Sport and Premier Sports in Ireland, making it easier for you to manage your TV package and focus on running your business. Get all 233 live Premier League games, Irelandâ&#x20AC;&#x2122;s Euro 2020 Qualifiers, UEFA Champions League, Heineken Champions Cup rugby, GAA Championship and much more, all on tap â&#x20AC;&#x201C; with just one bill, monthly payment and point of contact.

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24791

Call for the best deal for your venue

0818 776 240

Or visit sky.com/business/ie/football Sky Sports and BT Sport & Premier Sports are available as one combined package or as a standalone agreement. Channels and content availability are dependent on the subscription agreement. The Sports Extra Pack (BT Sport & Premier Sports) must be purchased with Sky Ultimate or Sky Ultimate Plus and a minimum term of 12 months applies. Premier Sports is a trademark of Premier Media Broadcasting Limited trading as Premier Sports. All rights reserved.

10:59

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Interview CONGRATULATIONS ON YOUR NEW ROLE! HOW DOES IT FEEL? The LVA is a great organisation to be part of. The Swan has been a member for years and I’ve been on the board since 2011; we appreciate the importance of being part of a trade association like this. I’m the third generation of my family to run The Swan so the pub trade is in my blood. YOUR FATHER SEAN WAS THE FIRST PUBLICAN TO PLAY INTERNATIONAL RUGBY FOR IRELAND. DID YOU PLAY RUGBY TOO? I played a bit but dad was really the star of the show. He’s retired now but we still have our morning phone calls to talk about what’s going on in the industry. Rugby players still come into the pub today but the game has changed completely. These days the guys have to live a very disciplined life whereas in the past it was different. They perhaps enjoyed themselves a bit more back then. So yes, I did play but nowhere near the same extent. WHAT ISSUES ARE YOU PLANNING TO TACKLE AS LVA CHAIRMAN? There are several as you can imagine. The big elephant in the room is insurance so we’re looking to do a bit of work on that. ‘Swing Gate’

Talking to

raised the profile of the insurance crisis to a much higher level, there’s much more media attention around it right now so we’re hoping that TD’s will listen to what’s going on. Our own insurance has doubled over the past two years and that’s with no claims. There’s only two or three providers in the Irish market so we’re somewhat stuck. The insurance crisis isn’t just about pubs; it’s about the small business owner, whether that’s pubs, shops, hotels, restaurants, play centres etc. WHAT ARE THE OTHER ISSUES AFFECTING THE TRADE? The LVA has launched a campaign to promote Dublin pubs, highlighting what makes Dublin pubs the best in the world. Although the capital is getting a huge influx of tourists every day, I’m not sure that tourist bodies represent pubs in an entirely positive way. Compare any pub in the world with a Dublin pub and you’ll find they’re best in class. Dublin pubs are a unique Irish product that should be promoted more. If you go to any city in the world, you’ll find an Irish pub. There’s simply nothing like it. Pubs are a part of our culture and they should be celebrated more. The Support Your Local campaign is also extremely important in that

RONAN LYNCH OF THE SWAN BAR CHATS TO LICENSING WORLD ABOUT BEING ELECTED CHAIRPERSON OF THE LICENSED VINTNERS ASSOCIATION (LVA)

we're calling on government to reduce excise duty rates. High excise is a serious issue for businesses across the country. WHAT’S YOUR VIEW ON THE PUBLIC HEALTH (ALCOHOL) BILL? There are certain aspects of the Bill that we agree with but we’re not happy about the cancer labelling. I think the drinks industry is being singled out; cancer links have also been attributed to other products and yet you won’t find warning labels on those. I think that’s down to the fact that other industries have strong lobby groups and we don’t. Minimum unit pricing is something we welcome. It will give us a more level playing field because at the moment, we’re being smashed by the supermarkets. HOW’S BUSINESS AT THE SWAN? Business is good at the moment. Our business has changed significantly in the last 10 to 15 years. It has definitely become more tourist focused and that has made a massive difference to us. Tourists love to come to Dublin pubs and obviously we’re a bit concerned if this other thing happens in October. At the moment, we serve soup and sandwiches; we considered upping our food offering but there are several very good restaurants on Aungier St where we’re located. We looked at the costs; you’d spend between €70,000 to €80,000 putting in a kitchen and another 100,000 staffing it and after all that, you could be twiddling your thumbs all day. I think hot food could take a bit from our traditional Victorian pub. It’s not a fit for our business and that’s something we’re very mindful of.

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Interview

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Cider Barﬂ Market y

HOW DO YOU LIKE THEM

APPLES? ACCORDING TO A NEW REPORT, TOTAL CIDER CONSUMPTION ROSE BY 0.43% IN IRELAND IN 2018, WITH 64 MILLION LITRES OF CIDER CONSUMED LAST YEAR According to the ‘Irish Cider Association Market Report’, 64 million litres of cider were consumed in Ireland last year, resulting in a €61 million contribution to the exchequer in excise payments. Cider was Ireland's third most popular alcoholic beverage in 2018, with a market share of 7.5% according to Revenue. However, its market share decreased marginally last year from 7.7% in 2017. Approximately 75% of cider consumed in Ireland last year was produced in the Republic of Ireland. This marked a 2% increase in the market share for local purchases year-on-year. Since 2001, the average per adult alcohol consumption has fallen by 23.2% in Ireland (CSO/ Revenue Commissioners). As a result, the drinks industry is going through a premiumisation phase, where consumers are seeking quality over quantity. This has been shown by continued growth in premium, super-premium and craft categories and it’s also reflected in the Irish cider market. Irish appetite for homegrown cider continues to be the staple of purchases, with roughly 75% of cider consumed made in the Republic of Ireland. It’s estimated that producers use on average 50,000 tonnes of apples each year, something that hugely benefits Irish apple growers. Commenting on the findings, Irish Cider Association chairman Seamus O'Hara, said: "The Irish Cider Association is being re-established to

help our 15 member companies, many of whom are recent entrants to the business, to adapt to new realities. Consumers are demanding quality products and thus, as an industry, we've had to change our products to cater for that. Ireland's cider industry makes a valuable contribution to our economy and cultural life, making it one of the most exciting industries to be in at the moment. As a result, cider drinkers in Ireland have unprecedented choice of cider products in our restaurants, pubs and retail outlets." However, as Britain leaves the EU on October 31st, the sector faces significant challenges to its growth trajectory. The Head of the Irish Cider Association, Jonathan McDade, said: “Today, about 85% of cider exports go to the UK. The likelihood of a no-deal Brexit, with potential tariffs on both inputs and finished product, has increased uncertainty for producers and could impact investment within the sector. It is vital that the government does all it can to mitigate these external negatives for the industry. “At the moment, Irish cider consumers pay the third highest rate of excise on cider in the European Union, taking up nearly 30% of every pint. We believe the government should reverse its recession era emergency excise measures with an excise rate reduction in Budget 2020 to support the sector.”

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UR YO OK BO SE ! AT

FINALISTS for the 2019 Bar of the Year Awards

ANNOUNCED

Following extensive deliberations and many miles travelled across the length and breadth of the country, the finalists for the 2019 Bar of the Year Awards have been announced. From over 500 entries, the judges have chosen the shortlist of outstanding bars. Now in their 15th year, the Bar of the Year Awards celebrate all that is great about Irish pubs, clubs and bars and showcase the high standards of the Licensed Trade in Ireland. Winners will be announced at the Bar of the Year Awards The Clayton Hotel, Burlington Road Monday, August 19th 2019

LOCAL BAR OF THE YEAR AN POITIN STIL DUBLIN BLACKBIRD CORK BRADY'S OF SHANKILL DUBLIN IGO INN DUBLIN RUSSELL'S SALOON LOUTH THE GLENSIDE PUB DUBLIN THE GOAT BAR & GRILL DUBLIN THE OLD LODGE GASTRO PUB @ SHANNON SPRINGS HOTEL CLARE

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THE OLD ORCHARD DUBLIN TOM SHERIDANS BAR AND RESTAURANT GALWAY

TRADITIONAL BAR OF THE YEAR Sponsored by Arc BLACKBIRD CORK BRADY'S OF SHANKILL

LOWRY'S IRISH MUSIC AND WHISKEY BAR GALWAY MELLETT'S EMPORIUM MAYO REILLY'S BAR DUBLIN THE OVAL HERITAGE BAR DUBLIN THE PORTER HOUSE MAYO THE STAGS HEAD DUBLIN

DUBLIN J.M. FITZGERALD’S BAR LIMERICK KEHOE'S DUBLIN

CITY BAR OF THE YEAR Sponsored by Atlacarte 1520 BAR GALWAY

CAFÉ EN SEINE DUBLIN DEVITT'S OF CAMDEN STREET DUBLIN FADE STREET SOCIAL DUBLIN GRADY'S YARD WATERFORD IMPALA CORK LEFT BANK KILKENNY THE 51 BAR DUBLIN THE FRONT DOOR PUB GALWAY THE OYSTER TAVERN CORK

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2019 FINALISTS HOTEL BAR OF THE YEAR Sponsored by London Essence ARKLE BAR & RESTAURANT KILDARE GRANDSTAND BAR, CLAYTON HOTEL BALLSBRIDGE DUBLIN GREAT SOUTHERN KILLARNEY KERRY LIME TREE BAR @ CASTLEKNOCK HOTEL DUBLIN PANORAMA BISTRO & TERRACE @ THE MONTENOTTE HOTEL CORK BLACKROCK BAR @ SALTHILL HOTEL GALWAY SOPHIES @ THE DEAN DUBLIN THE BOARDWALK @ THE LANDMARK HOTEL LEITRIM THE MET @ THE METROPOLE HOTEL CORK THE PINS GASTRO BAR @ THE TWELVE HOTEL GALWAY

5 STAR HOTEL BAR OF THE YEAR

THE BLOODY STREAM DUBLIN THE QUAYS GALWAY THE SHELBOURNE BAR CORK WRIGHTS FINDLATER DUBLIN

RESTAURANT BAR OF THE YEAR ANGELINA'S DUBLIN CANDLELIGHT BAR @ SIAM THAI DUBLIN ISABELLE'S DUBLIN PICHET DUBLIN RIVE GAUCHE KILKENNY ROBERTA'S DUBLIN SOPHIE'S @THE DEAN DUBLIN THE GRAYSON DUBLIN THE MARKET BAR DUBLIN WILD HONEY INN DUBLIN

Sponsored by Schweppes 1824 BAR @ THE SHELBOURNE DUBLIN BAR NO.23 @ THE MERRION DUBLIN HAYFIELD MANOR DUBLIN KNIGHTS BAR @ CASTLEMARTYR RESORT DUBLIN PRINCE OF WALES BAR @ ASHFORD CASTLE HOTEL MAYO THE MARKER BAR @ THE MARKER HOTEL DUBLIN THE MINT BAR @ THE WESTIN HOTEL DUBLIN THE RUBY ROOM @ DYLAN HOTEL DUBLIN THE SIDECAR BAR @ THE WESTBURY HOTEL DUBLIN THE TACK ROOM @ ADARE MANOR CLARE

TOURIST BAR OF THE YEAR DURTY NELLY'S BAR CLARE FRANCISCAN WELL BREW PUB CORK GARAVAN'S BAR GALWAY JOHNNIE FOX'S PUB DUBLIN QUAYS IRISH RESTAURANT DUBLIN

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BAR FOOD OF THE YEAR Sponsored by IXI BRASSERIE ON THE CORNER GALWAY FLANAGAN'S GASTRO PUB MAYO JOHN KEOGHS - THE LOCK KEEPER GALWAY MCGETTIGANS COOKHOUSE & BAR KINGSWOOD DUBLIN QUAY 14 @ THE MORRISON HOTEL DUBLIN THE HARBOUR BAR AND GRILL DUBLIN THE LOFT @ SHELBOURNE SOCIAL DUBLIN THE OYSTER TAVERN CORK THE TAVERN MAYO UPSTAIRS @THE BULL & CASTLE BY F.X.BUCKLEY DUBLIN

GASTRO BAR OF THE YEAR KNIGHTS BAR @ CLONTARF CASTLE DUBLIN LEFT BANK KILKENNY MCGETTIGANS COOKHOUSE & BAR @ THE NORTH STAR HOTEL DUBLIN OFF THE BONE LIMERICK

SHANNIGANS GASTRO PUB CLARE THE CELLAR BAR @ THE MERRION DUBLIN THE OLD LODGE GASTRO PUB CLARE TAPHOUSE BAR & KITCHEN DUBLIN THE PENNY HILL DUBLIN WRIGHTS ANGLERS REST DUBLIN

OUTSIDE SPACE OF THE YEAR AN PUCAN GALWAY FRANCISCAN WELL BREW PUB CORK J.M. REIDY'S KERRY MCHUGHS TRADITIONAL PUB AND RESTAURANT GALWAY PANORAMA BISTRO & TERRACE @ THE MONTENOTTE HOTEL CORK THE CENTRAL WESTMEATH THE OLD ORCHARD DUBLIN THE ROOFTOP BAR AND TERRACE DUBLIN THE TERRACE @ THE MARKER HOTEL CARLOW UNION CAFE MOUNT MERRION DUBLIN

BEST DESIGNED BAR / BEST INSIDE SPACE Sponsored by Sausage Tree AMERICANA BAR @THE DEVLIN DUBLIN CAFÉ EN SEINE DUBLIN CASK CORK ISABELLE'S DUBLIN J.M. REIDY'S KERRY JANEY MAC'S MAYO LEFT BANK KILKENNY STELLA COCKTAIL CLUB DUBLIN THE SHELBOURNE BAR CORK URBAN BREWING DUBLIN

BEST LIVE ENTERTAINMENT BLUE HAVEN CORK

DOLANS PUB & RESTAURANT LIMERICK MOLLOY’S BAR & GRILL DUBLIN QUAYS IRISH RESTAURANT, TEMPLE BAR DUBLIN THE BRIDGE BAR OFFALY THE QUAYS GALWAY THE ROOST KILDARE THE WORKMANS CLUB DUBLIN WAREHOUSE BAR & KITCHEN DONEGAL WHELAN’S DUBLIN

LATE BAR / NIGHTCLUB OF THE YEAR EVERLEIGH DUBLIN OPIUM CLUB DUBLIN NOLITA DUBLIN R.I.O.T DUBLIN STUDIO ONE VENUE & GARDEN @ SILKEN THOMAS KILDARE DUBLIN THE FOUNDRY NIGHTCLUB CARLOW THE QUAYS GALWAY THE ROOST KILDARE TRAMLINE DUBLIN WRIGHTS CAFE BAR DUBLIN

BEST BAR TO WATCH THE MATCH Sponsored by Sky AN PUCAN GALWAY BUSKERS ON THE BALL DUBLIN HAMLETS BAR KINSALE CORK HOGS AND HEIFERS DUBLIN IGO INN DUBLIN SLATTERY'S PUB DUBLIN THE 51 BAR DUBLIN THE CASTLE SPORTS BAR BELTURBET CAVAN THE GOAT GRILL DUBLIN WAREHOUSE BAR & KITCHEN DONEGAL

17/07/2019 09:39

2019 FINALISTS COCKTAIL BAR OF THE YEAR Sponsored by Luxardo 1520 BAR GALWAY BONSAI BAR DUBLIN CANDLELIGHT BAR @ SIAM THAI DUBLIN CASK CORK STELLA COCKTAIL CLUB DUBLIN THE BLIND PIG DUBLIN THE CHELSEA DRUGSTORE DUBLIN THE MONK COCKTAIL BAR CORK TRIBETON GALWAY VINTAGE COCKTAIL CLUB DUBLIN

CRAFT BAR OF THE YEAR 57 THE HEADLINE DUBLIN BRICKYARD GASTROPUB DUBLIN CARIBOU GALWAY FRANCISCAN WELL BREW PUB CORK GRADY'S YARD WATERFORD IMPALA CORK MOTHER MACS PUBLIC HOUSE LIMERICK THE LIQUOR ROOMS DUBLIN URBAN BREWING DUBLIN

GIN BAR OF THE YEAR Sponsored by Gunpowder GIN LIBRARY @ GALGORM SPA & GOLF RESORT ANTRIM HYDE BAR AND GIN PARLOUR GALWAY JANEY MAC GALWAY OLDE GLEN BAR DONEGAL RUSSELL'S SALOON DUBLIN STREET 66 DUBLIN THE GIN PALACE DUBLIN TIGH NORA GALWAY TRIBETON GALWAY UPSTAIRS @THE BULL & CASTLE BY F.X.BUCKLEY DUBLIN

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WHISKEY BAR OF THE YEAR Sponsored by Dubliner Whiskey PARK HOTEL KENMARE KERRY PRINCE OF WALES BAR @ ASHFORD CASTLE MAYO REVOLUTION CRAFT BEER & WHISKEY BAR WATERFORD SEARSONS OF BAGGOT STREET DUBLIN SONNY MOLLOYS GALWAY THE HORSESHOE BAR @ THE SHELBOURNE DUBLIN THE SHELBOURNE BAR CORK THE TACK ROOM @ ADARE MANOR LIMERICK THE WSKY BAR DUBLIN UPSTAIRS @THE BULL & CASTLE BY F.X.BUCKLEY DUBLIN

BAR MANAGER OF THE YEAR Sponsored by Funkin TO BE ANNOUNCED

OUTSTANDING CUSTOMER SERVICE AWARD CARIBOU GALWAY CASK CORK GIN LIBRARY @ GALGORM SPA & GOLF RESORT ANTRIM HYDE BAR AND GIN PARLOUR GALWAY JOHN KEOGHS- THE LOCK KEEPER GALWAY SHAKY BILLS LOUTH THE BETSY DUBLIN THE DROPPING WELL DUBLIN THE LIME TREE BAR @ CASTLEKNOCK HOTEL DUBLIN THE SHIRE KERRY

NEWCOMER 1314 @ JERRY FLANNERY'S BAR LIMERICK AMERICANA BAR @THE DEVLIN DUBLIN BONOBO DUBLIN BROGANS BAR KILKENNY

HYDE BAR AND GIN PARLOUR GALWAY JANEY MAC MAYO J.M. REIDY'S KERRY SHAKY BILLS LOUTH THE BETSY DUBLIN THE GRAYSON DUBLIN

THANK YOU TO OUR 2019 SPONSORS

INNOVATIVE BAR OF THE YEAR Sponsored by Lillet, Ceders 101 LIMERICK LIMERICK BONOBO DUBLIN CAFÉ EN SEINE DUBLIN CASK CORK FRANCISCAN WELL CORK PRINCE OF WALES BAR @ ASHFORD CASTLE MAYO R.I.O.T DUBLIN THE LOFT @ SHELBOURNE SOCIAL DUBLIN THE VIRGIN MARY BAR DUBLIN TOKEN DUBLIN

DOG-FRIENDLY BAR OF THE YEAR BLACKBIRD CORK BONOBO DUBLIN PÁLÁS BAR GALWAY PEADARS BAR WESTMEATH STREET 66 DUBLIN

WINE BAR OF THE YEAR Sponsored by J&C Kenny ANGELINA'S DUBLIN EXCHEQUER WINE BAR DUBLIN ISABELLE'S DUBLIN PIGLET WINE BAR DUBLIN THE OLD ORCHARD DUBLIN TOMAHAWK DUBLIN

17/07/2019 09:40

Partner Profile

IRELAND’S PREMIER WHOLESALE DRINKS SUPPLIER CONTINUES TO GROW AND EXPAND NATIONWIDE. Drino Drinks' success and ambitious plans for the future

rino Drinks Ltd., – the largest independent wholesale supplier of bottled beers, spirits, kegs, soft drinks, snacks, glassware and barware to the retail and licensed trades throughout Ireland spoke with Licensing World about the history of the business and its ambitious plans for the future. Licensing World visited the company’s Carrick-on-Shannon offices and met General Manager Sean McAuliffe to find out more. In business for more than sixty years, Drino Drinks is one of Ireland’s oldest wholesale suppliers to the licensed and retail trades. The industry-leading Carrick-on-Shannon, County Leitrim headquartered operation continues to go from strength to strength, having taken over Tara Wholesale Bottlers last May, to become the largest independent wholesaler in the west and midlands, servicing customers in counties Sligo, Leitrim, Cavan, Roscommon, Mayo, Longford, Westmeath, Offaly, Meath, Kildare, Dublin and indeed nationwide. Their customers come from a broad section of the market, including wholesalers, hotels, bars, night clubs, clubs, convenience stores, independent retailers, forecourts, newsagents, vendors, fast food restaurants and takeaways, coffee shops, cafes, etc.

In keeping with the growth of the business, the company has undergone a significant capital investment program over the past couple of years. The first element of the investment was the additions and upgrades to their large fleet of trucks and vans. “We effectively upgraded our existing fleet and also added to the fleet after taking over Tara Bottlers in May.” They have also recently completed significant upgrades to their warehouse with the addition of two hundred pallet spaces together with all new environmentally friendly low energy lighting. Sean believes that the operation of its own company fleet and directly employed delivery staff provides the organisation with a key competitive advantage in a marketplace that expects top class service. “Many customers

“Our goal is to become the leading independent wholesaler in Ireland, not just in the West and Midlands” had become dissatisfied with the lack of consistency and service with subcontracted delivery companies used by other wholesalers and have been delighted with the strong focus on service from our team”. He reveals that

as each of Drino Drinks trucks could be making up to 20 drops per day, careful planning and the input of an experienced team ensures that the logistics of the operation run smoothly at all times. “The team know the routes inside-out and have built fantastic relationships with our customers, and they know where they are going on a daily basis. It wouldn’t work any other way.” The genesis of the business goes back to 1957 when founder / proprietor Pat McGovern, who was still in his teens at the time, together with his brother Mark commenced making squashes, cordials and glucose drinks at his home (Rantogue Stores) outside Drumshanbo in County Leitrim. This venture proved extremely successful, with drinks produced and sold under the registered brand name Drino. In 1972, the factory was extended and a fully-automated production line installed. As plastic bottles began to replace glass ones in the market in the early ‘80s, it was recognised that the cost of reinvesting to move with the market was prohibitively expensive and Pat opted to wind down production, instead shifting the focus of the business to supplying the bar trade with long neck bottles and designer drinks – a range which was expanded gradually over the years. As this business grew, in order to cater for the increased volume of trade, Drino

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Partner Profile

Drinks relocated to a new state-ofthe-art, purpose-built facility at Grange, Carrick-on-Shannon in 2005. Another landmark in the ongoing growth and development of the progressive, forward-thinking operation arrived last year with the acquisition of Tara Wholesale Bottlers, which leaves Drino Drinks in an extremely strong position moving forward. “We are currently in the process of setting up our second warehouse on the outskirts of Dublin as our customer base grows on the East Coast”. “We have created a dedicated team which draws on a wealth of experience within the industry, to achieve new levels of distribution in Dublin and the surrounding areas”.

next couple of years anyway – to keep growing within our means and without overstretching ourselves. Our goal is to become the leading independent wholesaler in Ireland, not just in the West and Midlands.

Direct employment at the company has continued to rise and will rise further with the addition of the new warehouse in Dublin. Sean notes. “Due to our strong team, we had been achieving incremental growth year on year, albeit

Unprecedented demand was recorded during the long, hot summer of 2018, the drought conditions leading to a thirstier nation and increased sales of drinks. While 2019 has been more challenging for the licensed trade, they are confident of another year of both customer and sales growth. Sean is confident that further future growth beyond 2019 is also very much on the horizon: “That’s certainly the plan for the 31

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Partner Profile

in a very competitive market. We’ve been growing slowly and in a controlled manner, but the merging of the twofamily businesses allowed us to take that growth to the next level” “We’re in an excellent location here, just off the N4 in Carrick’, and we can conveniently service the north west, west, midlands and east, while we even have customers as far away as Cork, whom we can get to pretty quickly due to the good roads network,” says Sean. The opening of the new warehouse in Dublin will add another route to market to make us even more competitive and efficient. “Since my arrival in January 2017, we have been scaling the business for expansion, although it would be fair to say that we probably weren’t expecting to move as quickly as we have. The quicker-thanexpected expansion has been down to a number of factors – the team we have here; the strong relationships built up over many years and the very strong local business here in Carrick-on-Shannon.” Sean is confident that further growth is very much on the horizon: “That’s certainly the plan for the next couple of years anyway – to keep growing within our means and without overstretching ourselves. Our goal is to become the leading independent wholesaler in Ireland, not just in the West and Midlands. Sean has huge praise for the Drino Drinks team. The successful award of the ISO

Rantogue Stores, outside Drumshanbo, County Leitrim, photographed circa 1982

Drino Drinks warehouse, Carrick-On-Shannon, today

9001:2015 QMS certificate in April of this year is a clear recognition of the teams focus on providing quality, service and value to all of our customer, each and every day. We ask Sean what he believes is the secret to their success? According to Sean “It’s very simple, it’s all down to an experienced and loyal team that

provide fantastic value and service to our customers. Our aim is to provide a professional service with value, and our staff are at the forefront of this”. Drino Drinks Ltd., Grange, Carrick-on-Shannon,County Leitrim. Tel: 071 967 1793 Email: info@drino.ie Web: www.drinodrinks.ie

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Commercial Profile

Tempting Tipples As the summer starts to heat up, nows time to sit back and relax with a perfectly mixed drink from Dalcassian’s extensive portfolio Writers’ Tears Double Oak According to Writers’ Tears Whiskey, inspiration for its Double Oak expression was sparked when it first collaborated with the Legaret Family and Allary Cooperage in France for its Writers’ Tears Copper Pot Deau XO Cognac Cask Finish. The complex flavours of summer fruits and chocolate undertones from the Cognac cask led to Writers’ Tears newest creation – Writers’ Tears Double Oak, showcasing the unique attributes that this partnership with the Legaret family brings to the award-winning whiskey Writers’ Tears Double Oak is created using a unique combination of two casks, American Oak Casks from Kentucky and French Oak Cognac Casks from France to perfectly finish a unique marriage of aged Single Malt and Single Pot Still Irish Whiskey.

whiskey content compared to less than 1% used by most cream liqueur brands. This difference is significant, resulting in an intensity of whiskey flavour that sets Five Farms apart. To make a Five Farms Iced Coffee, simply take a tall glass, add ice, 7 ounces of coffee and 3.5 ounces of Five Farms. Stir ingredients with a spoon until evenly mixed and serve. If the occasion calls for it, top with a swirl of whipped cream! Cocchi Vermouth Cocchi, Italy’s premium Vermouth, Cocchi is bringing flavour and flare to low ABV and spritz summer cocktail menus. The range boasts five diverse flavours, including the popular Americano and Rosa options, ideal for simple spritz additions to summer menus. Simply add 50ml Cocchi vermouth, 75ml of Prosecco, 25ml of soda and a fresh fruit garnish. To make the Mediterranean favourite - Vermouth Di Torino , use 50ml of Di Torino with 125ml of tonic water and a twist of lemon.

Five Farms Iced Coffee Made with Five Farms Irish Cream Liqueur and cold-brew coffee, Five Farms Iced Coffee is tipped to trend this summer. The drink, which is simple to prepare, has been described as the ultimate in refreshment, luxury and taste for the summer season. Distributed in Ireland by Dalcassian Wines & Spirits the brand was launched to market only last Christmas but has already become a firm favourite among Irish consumers. Made with premium 10-year-old, tripledistilled Irish whiskey, the secret to the taste lies in both the quality and high quantity of whiskey in the recipe – 10% 34

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Commercial Profile

Sausage Tree Pure Irish Vodka, a curious new €2 million visitor experience and plans to release the first ‘Premier Grand Cru’ whiskey later this year, the workforce will soon grow to more than 50. Signature Red Grapefruit Serve; Generous wedge of Fresh Red Grapefruit, Drumshanbo Gunpowder Irish Gin - 40ml, Chilled premium tonic such as Thomas Henry -140ml, Garnish with a thick wedge of red grapefruit, Served over cubed Ice Finalists announced in curious journey cocktail competition Four finalists have been selected in Dalcassian Wines & Spirits hotlycontested ‘Curious Journey’ cocktail competition. Bartenders from across Ireland were invited to express their individual talent by creating an imaginative cocktail featuring one of the world-class spirit brands from the Curious Mind of PJ Rigney – Sausage Tree Pure Irish Vodka or Drumshanbo Gunpowder Irish Gin. Contestants were also asked to share their own ‘curious journey’. The finalists are Leah O’Connor from The Shelbourne Hotel who created ‘The Cocoa Roski’; Peter Polak of Cask Bar Cork who named his cocktail ‘Just To Clarify’; Valentin Veliz from The Ivy Dublin with ‘No Wrong Choice’; and Oisin Kelly of The Sidecar Westbury with his invention ‘Duality’.

Since 1891, Cocchi has been producing wine-based aperitifs and 100% Piedmontese sparkling wines. Today, the winery still maintains its artisan character and follows the original recipes, formulated by Giulio Cocchi in 1891, to craft the distinctive wines that have made the Cocchi a cult name. Drumshanbo Gunpowder Irish Gin The success of the multi-award winning Drumshanbo Gunpowder Irish Gin has been key to the creation of over 30 new jobs in the small rural village of

Drumshanbo in Co Leitrim, just three years since the brand was first launched to market. Winning the 2019 Flaviar Best Gin ‘Oscar’ created great international excitement around the brand, especially in the US (the biggest export market for the brand) and as far afield as Asia. The recipe uses only fresh citrus fruits, leading to the signature fresh, rounded flavour. Every bottle is uniquely hand filled, labelled and sealed, by the team in the distillery. With the continued growth of Drumshanbo Gunpowder Irish Gin and

The overall winner will win a three part experience prize, beginning with a three day mentor experience with The Shed Distillery team to learn about distillation and maturation followed by three days in London with industry guru, Aaron Wall, owner and operator of the renowned Homeboy venue. Finally, they will visit Bar Convent Berlin with the Dalcassian Wines & Spirits team, where they will showcase their winning serve at The Shed Distillery stand. The final four are now preparing for the gala final, which will take place on the 22nd of July in House Dublin. The pressure is on with the news that PJ Rigney, founder and owner of The Shed Distillery, will be one of the judges on the night alongside Dalcassian Wines & Spirits sales representative Jules Mahon and drinks industry guru Aaron Wall.

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Commercial Profile

Shining a light

on those overlooked service problems Rathnam Girdhari, sponsor of the ‘Bar Food of the Year’ category at the 2019 Bar of the Year Awards, talks about IXI Turn for Service lamps – a surprising new innovation for Ireland’s hospitality sector IXI

Turn For Service lamps are an interesting and cost-effective new product that help protect reputation, drive efficiency and increase profits for hospitality businesses. We sat down with their Irish distributor to find out more:

managers to allocate staff in a more productive manner.

Tell us a little about what your company does IXI Turn For Service are ambient table lamps with an attractive minimalist design for cafes and restaurants, which your customers use when they want to get the waiting staff’s attention. When turned, the IXI lamp changes to a red colour which lets your staff know the customer wants table service.

Google, Facebook and TripAdvisor reviews have everyone in our industry on notice 24/7 and the whole world of hospitality runs on them. Consistently good reviews can pack a restaurant out every day and night - but enough bad reviews will shutter the whole operation in as little as a matter of months.

That doesn’t sound like much at first, but it’s a deceptively simple idea that can make big changes in your food service operation. How does IXI improve table service? IXI lamps improve our customers’ service in two main ways: • Customers are served at their convenience, increasing satisfaction • Staff are able to work more efficiently, only going to the table when they are needed and wanted

But why does this matter so much? 1 word: reviews.

And the data shows that service is by far the biggest source of customer complaints and dissatisfaction in the hospitality sector. There are other features and benefits to IXI, but we are fully focused on enhanced reputation management as the #1 benefit we provide to our customers. How do you think IXI improves the dining experience? Diners feel they are excellently looked after and go away happy with their experience. They tell friends about the great service - and word of mouth referrals are the best type of marketing.

As a diner you can feel irritated if the staff interrupt your meal unnecessarily, and equally so if you can’t catch a server’s attention at the right moment. With IXI, your staff have a 100% clear signal drawing attention to those customers who need and want assistance at each moment - so they are able to provide more consistent quality service than was possible before.

What about cost - can IXI save money directly? The primary saving from IXI is through the increased customer satisfaction, retention and word of mouth marketing that comes from great service, but it also saves money in other ways. After implementing Turn For Service you may find that:

IXI lamps also save time, and are an additional tool helping

• Your floor staffing requirements are less than you previously assumed

• The increased efficiency and speed of service also adds up to extra turnover Plus, candles cost up to €15.00 per table per month - and spilled wax damages woodwork, carpets and tablecloths incurring extra costs, not to mention the fire hazard. IXI costs only €4.50 per lamp per month and there are no long-term contracts or hidden fees - just a 30 day rolling agreement with a security deposit that is fully refundable on cancellation. How can our readers see IXI lamps in action and try it out for themselves? If you want to see just how much IXI improves the service at a busy venue, you can be a ‘secret shopper’ and try them out here: • The Arlington Hotel (D01 EP84) • Thunder Road Cafe (D02 A375) • Johnnie Fox’s Pub (D18 X635) • Grand Central (D01 C1X4) • The Clayton Hotel (K67 X3H5) And if none of those locations are close to you, call our Dublin office at (01) 531 4954 or email info@ixi.ie Our experienced and friendly team will show you how IXI will help your hospitality service by arranging a Free 14-Day Trial for your business. Please don’t be concerned about any pushy pitches - we aim to make it easy for our customers to try out the product with no pressure, before they decide that IXI is right for their business - and we’re ready to chat with you today.

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New Openings

Success AWARD WINNING CHEF AND RESTAURATEUR, OLIVER DUNNE, HAS OPENED HIS FIRST GASTROPUB

he Donnybrook is a new venture by chef and restaurateur Oliver Dunne of Bon Appetit, Beef & Lobster and Cleaver East, which has opened its doors in the heart of Dublin 4. Previously known as O’Connell’s, The Donnybrook is becoming the go-to pub for locals, filling the void left from the closure of Kiely’s earlier this year. It’s Oliver’s first foray into Ireland’s pub scene and he brings his signature style of flavour-led food along with him. The Donnybrook is described as a ‘neighbourhood gastropub’ where the pub offering is of equal measure to the food service. The gastropub has been divided into a separate bar and restaurant area, with a full bar license, screening of all major sporting events and live music planned, along with a casual dining space for locals to kick back for a family Sunday roast or a midweek meal. The pub scene is, says Oliver, a far less complicated world than the one he’s used to. “For every person that says a restaurant is good, there’s another that says it isn’t. That’s how complex restaurants are. You never hear anyone saying they went into the pub down the road and it was crap, it just doesn’t happen. Publicans have the easiest job in the world. They won’t like me for saying that!” He acknowledges that with so many pubs now being judged on their food offering, that simplicity has been knocked a bit. “The pub world has certainly gotten

a bit more complicated but that complicated part is the bit I’ve been doing for 25 years. I’m well used to it. We learned a long time ago that we can’t please everyone so we don’t try anymore. Once we believe that what we’re doing is right for a particular audience or market, then that’s all that matters.” Customers are loving the new venue, says Oliver. “Every second person that comes in says the same thing - Donnybrook has been crying out for something like this. Ever since Kiely’s closed, there’s been a gap and I feel that we’ve filled that. So far, it’s working out how I wanted it so let’s see how it develops.” 37

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NEIL HARRISON

DEIRDRE BRENNAN

NEIL HARRISON

Whiskey

THE SEXTON SINGLE MALT IRISH WHISKEY CELEBRATED ITS OFFICIAL LAUNCH WITH AN EXHIBITION FEATURING WORK FROM IRISH AND INTERNATIONAL PHOTOGRAPHERS WITH THEIR TAKES ON THE THEME ‘OWN THE NIGHT’

he exhibition, which took place in the Project Arts Centre, Temple Bar included work by photographers Deirdre Brennan and Neil Harrison from their shoots in Dublin and Belfast respectively. Tickets to the event entitled guests to access The Sexton Photography Exhibition and enjoy two cocktails. Photography was displayed on multiple mediums within the space including print, digital screens and projections, demonstrating the unexpected creativity that can come alive at night time. 39

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DO N

WHY DO YOU THINK YOU WON BARTENDER OF THE YEAR? I think the amount of preparation that I put into the process greatly helped. I also took the right approach; it was about learning as a bartender and a person rather than being number one all the time. I approached each challenge as a new exciting project rather than competing against others. I also studied hard to deliver the ideas that I am passionate about. I think one of my strengths was the amount of my personality that I was able to show during the competition; everything I did was personal to me. In the challenges you have 10 minutes to showcase yourself in front of an incredible group of people that may never be gathered together in the same room again, so you have to appreciate that first and foremost. You have to go out and express yourself. I was comfortable being on a stage in front of industry legends because I was passionate about what I was presenting. It’s beyond technique and flavours. It was my understanding of hospitality that I think set me apart.

WHERE DID YOUR INTEREST IN THE HOSPITALITY SECTOR COME FROM? Being Italian, it is very much a profession in our culture which is perhaps in contrast to other countries. My father was always very involved in making things such as wines and infusions, so I grew up with him constantly experimenting. My mum has a huge family and we love inviting lots of people over and hosting them in our home. It really was part of our lifestyle in Italy and it comes as second nature to me. When it came to my own career, I loved creating new and exciting flavours that someone else could enjoy.

ZO AR

ORLANDO MARZO, THE REIGNING GLOBAL WINNER OF THE WORLD CLASS BARTENDER OF THE YEAR AWARD, EXPLAINS TO LICENSING WORLD HOW TO MAKE THE PERFECT COCKTAIL

ORLA

Back Bar

E R S AT

WHAT’S THE PERFECT COCKTAIL? A cocktail should always be balanced but it has to be a cocktail that celebrates flavours and expression. I like my cocktails to be very aromatic on the nose, provide a really delicious palette and to leave a great taste afterwards. WHAT TRENDS ARE YOU SEEING? In the past few years we’ve seen consumers dabble in fortified wines, Amaros and of course, gin. Gin has just soared over the past five years to become a consumer favourite. However for me, right now, the most exciting spirit is whiskey. When you look back over the last 100 years, the distillation process of whiskey has barely changed but still you see distilleries and blenders pushing boundaries in their creative approaches to the whiskey they produce. They are taking that creative freedom and creating a spirit that is appealing to the masses and it is becoming much more ‘trendy’ in cocktails around the world. Let’s take Johnnie Walker Scotch Whisky – the brand is consistently bringing out limited

ION

edition Scotch and one-off expressions. When you see a brand with a credible archive like Johnnie Walker reach into the more creative branch of whiskey-making, you can see a clear new direction for the spirit. It’s really exciting and not just to those of us behind the marble bar-top! WHAT DOES THE FUTURE HOLD? Now that I’m in this brilliant position, I want to share my passion and knowledge of fine drinking and hospitality across the world. Training and inspiring other bartenders is something I love and want to continue to do for as long as possible. It can be five bartenders or 100 bartenders, but being able to pass on my experience and knowledge is what really excites me. In the future, I’d love to open my own bar but I love my job as Beverage Director with Worksmith right now. In fact, we have just opened our second location which will bring some of the world’s biggest bartenders to Melbourne. All very exciting!

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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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16/07/2019 03/07/2019 15:27 11:30

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Licensing World Issue 3 2019

Articles inside

Changing the Rules