Licensing World - Issue 3 2024 by Ashville Media Group

A LOOK AT IRELAND'S TOP WHISKEY BRANDS AND DISTILLERIES

WOMEN IN WHISKEY

Pioneering change in the whiskey industry

Urgent calls for VAT reversal as pubs note drop in business

WILLIE AHERNE IS STEPPING UP AS THE VOICE OF DUBLIN PUBS

In SAFE HANDS

NEW ROE & CO FLOR SINGLE GRAIN

IRISH WHISKEY

The new Chair of the Licensed Vintners Association (LVA) has a tough task ahead of him. The reinstatement of VAT 9 is on the minds of all publicans that serve food and it’s an issue that will keep Willie Aherne busy over the next few months. A new survey carried out by the LVA has found that almost one in two Dublin pubs that serve food have recorded a drop in business. Seven out of 10 food pubs in the capital have also stated the VAT increase has made them less likely to hire new staff. For the average Dublin pub, 35% of their turnover comes from food; that figure goes up to 50% for a large number of food-focused pubs across the capital. With so many pubs forced to permanently shut their doors, Willie will be advocating for the reinstatement of VAT 9 in the upcoming Budget. He will also be seeking movement from the government on excise duty, highlighting the cost of doing business and advocating for the Intoxicating Liquor Bill. For more on Willie’s ambitions as LVA Chair, turn to page 13.

On page 22, the founders of Women in Irish Whiskey talk about their reasons for launching as a non-profit and why there’s a growing interest amongst women in pursuing a career in the industry. Our whiskey feature takes a look at some of the brands and distilleries making waves at home and abroad and on page 18, Pure Fitout takes us through some of its award-winning projects. Finally, on page 28 we take a look back at the 2014 Bar of the Year Awards when Kyteler’s Inn was named Tourist Bar of the Year.

We hope you enjoy this issue and if you’ve any thoughts or opinions, please drop us a line.

Denise Maguire

Editor

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

Editor: Denise Maguire

Creative Director: Jane Matthews

Art Director: Lenny Rooney

Designer: Neasa Daly

Production: Claire Kiernan

Stock Photography: iStock.com

Sales Director: Trish Murphy

Managing Director: Gerry Tynan

Chairman: Diarmaid Lennon

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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 2024. 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

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The main events this summer...

Floritz opens on Stephen’s Green

Floritz, a new restaurant in the dining-room on the hall floor level at 22 St Stephen’s Green, has opened. A wide-ranging wine list has been put together by Victor Nedelea and an interesting drinks menu of contemporary cocktails, sake and Japanese whiskey from Jain Ananth is available to guests. Food consists of small and larger plates, served as they’re ready, including the likes of crudo, sushi, wagyu and dishes from the hibachi grill, layered with exotic influences, Asian accents and far-away flavours.

Sustainable Spirits at Ahascragh Distillery

Founders of Ahascragh Distillery, Gareth and Michelle McAllister, welcomed Minister Pippa Hackett to Co Galway recently to highlight the distillery’s commitment to environmental sustainability and innovation in the drinks industry.

Ahascragh Distillery aims to maintain zero energy emissions through thermal storage combined with optimal heat recovery, a process that would normally go unused. The system reaches temperatures above 115° – a first in Ireland and the UK.

Tips 'help staff morale' and 'influence customer service'

A survey carried out by The Restaurants Association of Ireland (RAI), in collaboration with URocked and Paynt, a provider of cashless tipping solutions, has found that hospitality businesses believe tips contribute to staff morale and directly influence customer service. 75% of respondents agree that customers in Ireland are ‘generally predisposed’ to tip for services. The survey also shows confusion surrounding new tipping legislation. All respondents confirmed

their staff receive tips and 100% agreed that tips contribute to staff morale, while 92% said their staff viewed it as a means of supplementing their income.

The survey also examined views on new tipping legislation introduced by the government last year, designed to ensure staff receive 100% of tips given to them by customers; 54% said they were in favour of the legislation, 27% weren't sure and 18% said they were opposed to the legislation.

Half of those surveyed said there was

confusion surrounding the financial elements of the legislation around payments to staff and the splitting of tips and a further 30% said they lacked understanding of the legislative language and how it impacted their business. Another 20% felt they had insufficient processes in place within their workplaces for staff to benefit from the legislation. 42% said the legislation benefited them, 33% said it did not provide them with any additional benefits and 15% said they were unsure.

The Full Irish

Unveiled at Whiskey Live 2024, Blackwater Irish Whisky’s ‘The Full Irish’ showcases the three styles of Irish whiskey – grain, single malt and pot still. So far, the West Waterford based distillery has released a single malt, a pot still (highly non-compliant) and a rye – this is their first blend. Blackwater wants to bring some love back to the category, which is sadly neglected in Ireland, so neglected you will even struggle to find the category ‘Blended’ on a bottle. The new whiskey contains 45% Blackwater produced single malt, 45% Blackwater produced pot still (both five years old) and 10% seven-year-old grain whiskies, finished in stout casks from Hopfully Brewing Company.

Café en Seine has opened Malfy Gin Terrace, a new Italian-inspired oasis nestled within the Street Garden of the Dublin venue featuring a Summer Spritz cocktail menu that's been designed to transport guests to the sun-drenched Amalfi Coast. The terrace will be offering an exclusive range of Malfy Gin cocktails, each crafted to highlight the distinctive and fruity flavours of this premium Italian gin.

New Malfy Gin Terrace at Café en Seine

700 years of Irish whiskey distilling heritage

The latest tourism numbers for Irish whiskey distilleries with visitor experiences were announced at an all-island industry gathering to mark the 700-year anniversary of the first known written account of distillation in Ireland. The new figures show that whiskey distilleries around the island of Ireland attracted over 800,000 tourism visitors in the year from June 2023 to June 2024, with the majority coming from overseas. According to the Irish Whiskey Association, the age profile of visitors is now skewing far younger and there is greater gender balance among enthusiasts for distillery experiences. Announcing the new whiskey tourism numbers, Director at the Irish Whiskey Association Eoin Ó Catháin said: “Premium whiskey production is, of course, at the heart of what our world-class distilleries do. However, many also encompass tourism, hospitality, retail, food, entertainment and events, thereby playing a valuable role in supporting the sustainability of local economies, both directly and indirectly through their supply chains and also through the value added to local economies by distillery visitor spend. We wish them continued success today and for the next 700 years.”

Pichet celebrates 15 years

Chef Patron Stephen Gibson and the team at Pichet are celebrating 15 years of award-winning dining this year. To mark the occasion, a special dinner was held in June featuring a five course menu which included favourite dishes from the last decade and a half. Each course was paired with a complementary wine and live music and entertainment added to the festive mood.

Diageo’s Learning for Life turns 10

Diageo Ireland recently marked the tenth anniversary of its Learning for Life hospitality training programme, which has seen almost 2,000 people from disadvantaged and minority communities graduate to date. The aim of the programme is to support people who may have faced barriers to employment in their life and to help them gain the requisite skills, training and confidence to pursue a career in hospitality. Upon completion of the programme, learners are paired with participating hospitality businesses. Of the 2,000 learners who have graduated though the Learning for Life programme to date, 50% have been women. 85% have remained in full time employment and not just in the hospitality sector. In addition, 100 members of the Ukrainian community have participated in the Learning for Life programme since 2022.

Eoin Ó Catháin, Director, Irish Whiskey Association

Boann releases trio of Single Pot Still Irish Whiskeys

Boann Distillery in Co Meath has unveiled its first Single Pot Still Irish Whiskey release for the worldwide market, with a trio of new whiskeys. Launched to coincide with the Summer Solstice and almost five years in the making, the three expressions – Marsala, Madeira and Pedro Ximinéz – join a stable of drinks launched by the distillery, including Silks Irish Dry Gin and The Whistler whiskey brand. “This is the beginning of a journey to bring Irish whiskey back to where it once was, to a time when Ireland dominated the world whiskey market,” said Boann MD and founder, Pat Cooney. “It is amazing to bring this project to fruition. Single Pot Still Irish Whiskey is the quintessential Irish whiskey style and exclusive and sacred to Ireland.”

This “summer” we have been falling for some really gorgeous, drinkable, juicy reds – but serving them chilled! Right now, we've got a ruby red Mencia from Bierzo, Spain. This is the El Paisano and it’s full of fresh red fruits – strawberry, raspberry and red currant. We’re also serving a fruity Carignan from Chile. Rich plum and a full blown natural.

We've found a bunch of special reds over the past year of business that benefit from some fridge time. The flavours are really focused and even a lighter alcohol feel can develop. But more importantly, a cooler red can develop juicier acidity, which is perfect for our tapas and small plate ethos.

Outside of reds we've been enjoying Pet Nats, from Italy to Germany. Most favoured right now – the Marcobarba Barbabolla. Zesty, zippy, granny smith and grapefruit. Perfect with a cheese or salty fish! Apart from the above, we've developed a pretty varied list from naturals to classics, with a focus on drinkable accompaniments to our small plate vibes.

Beer tastings at Elbow Lane

To celebrate its tenth anniversary this year, Elbow Lane Smokehouse & Brewery has created a new series of tutored beer tastings at its location on Oliver Plunkett St in Cork’s city centre. As well as a tasting of its range of beers, these sessions focus on how the restaurant integrates

a myriad of ingredients from the Brewery into dishes created in the kitchen. Guests will also have the opportunity to try a range of ‘tapas’ which illustrate how beer and food can compliment each other. These hour-long tastings will take place every Saturday at 12 noon throughout the summer.

Steve Cahill, General Manager at Row Wines, is enjoying a glass of red from the fridge

Russell Garrett, Master Brewer, Elbow Lane

Proud Sponsor of Ireland's Afternoon Tea Hotel Award

END ERA of an

THE TEAM BEHIND LEMON & DUKE AND BRIDGE 1859 HAVE PURCHASED MCSORLEY’S IN RANELAGH

The infamous Ranelagh pub, McSorley’s, has been purchased by the team behind Lemon & Duke and The Bridge 1859 for a sum of €5.5 million.

McSorley’s will join Lemon & Duke, The Bridge 1859, The Blackrock and Little Lemon in the pub group, which will now be known as “Grand Slam Bars”. The group is owned by former LVA Chair Noel Anderson along with former Irish international rugby players Jamie Heaslip, Dave Kearney, Rob Kearney and Sean O’Brien.

McSorley’s remains open and the group plans to maintain many of the established features that have made the Ranelagh pub such a popular spot, including the Thursday night pub quiz and a DJ set every Friday and Saturday night from 10pm. In the coming months they also hope to add a new cocktail menu to the venue, along with some special rugbythemed events around the Autumn Internationals and next year’s Six Nations.

Speaking about the acquisition, Noel Anderson said: “We are deeply honoured to be taking over as custodians of McSorley’s, one of the great suburban pubs of Dublin. We understand what McSorley’s means to its customers and the special place it occupies in Ranelagh and beyond. We fully intend to maintain that, to keep the special heart and soul of McSorley’s intact. So we can assure customers there won’t be any major changes taking place. You don’t need to fix what certainly isn’t broken.

“McSorley’s will remain open and will keep delivering the

special atmosphere it has provided for the last 19 years. That means there will still be pub quizzes on Thursday nights and a DJ set on Fridays and Saturdays. Over time, we hope to add one or two touches that will further enhance the customer experience, such as a new cocktail menu, a feature that has proven successful in our other venues.

“On behalf of the group, we would also like to thank the Murray Family and all the team who have made McSorley’s such a special pub. We look forward to continuing that excellent legacy, maintaining McSorley’s as one of the best places to socialise in South Dublin.

“This also feels like an appropriate time to announce the new name for our group, Grand Slam Bars. As we have been able to grow, adding new venues and people to the team, we want to ensure the same values of strong service, superior delivery and a dynamic approach are maintained across the group. Consistency is easier to maintain when we are all working under the same banner. We also wanted a name that drew on the amazing sporting success of our directors, well at least four of them. So from here on we’ll be collectively known as Grand Slam Bars, a pub group that we are delighted to say has already scored bonus points through our ownership of The Bridge 1859, Lemon & Duke, The Blackrock, Little Lemon and now McSorley’s.”

“We are deeply honoured to be taking over as custodians of McSorley’s, one of the great suburban pubs of Dublin"

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- key issues for VAT DUBLIN PUBS SAFETY and

VAT

INCREASE IS

LEADING TO A DROP IN BUSINESS FOR PUBS SERVING FOOD, WHILE THE CURRENT LEVEL OF POLICING IN THE CAPITAL IS FOUND WANTING

Almost one in two (48%) Dublin pubs who serve food say the VAT increase has led to a drop in their business, according to new research conducted by the Licensed Vintners Association (LVA). Seven out of 10 food pubs in the capital also say the VAT increase has made them less likely to hire new staff.

Three out of four pubs (73%) who serve food increased their prices on the back of the VAT hike introduced by the government last year. This has led to a €1 increase per average dish in 24% of the food pubs, a €1.50 jump per menu item for 22% of these pubs and a €2 hike on average for 17% of pubs.

Since the VAT increase was imposed, 42% of Dublin pubs who serve food say the VAT increase has led to a reduction in lunch and dinner orders, while 14% say it has impacted on dessert purchases and 11% breakfast orders. Two out of three Dublin pubs (68%) who serve food do so every day of the week. One in six food pubs say the reason they don’t open every day is that it isn’t economical to open on certain days.

Almost six out of 10 (58%) of all Dublin pubs (food and non-food)

"It is vitally important that the government addresses this in the upcoming Budget and reinstates VAT 9% on food"

also believe the government has not treated the hospitality sector well in recent times, with only 14% having a positive view of the government’s approach to the sector. Typically, food accounts for 35% of the turnover of pubs across Dublin, a figure which reaches as high as 50% in many pubs.

Over 350 pubs from across Dublin took part in the survey, approximately half the total number of pubs in the capital. Currently, approximately 550 pubs in the capital serve food.

Speaking about the survey, Donall O’Keeffe, CEO of the LVA, said: “These statistics once again underline the importance of reducing the VAT rate on food. Since the government hiked the VAT rate by 50% last year, we’ve seen businesses across the hospitality sector struggle. This survey shows it is also impacting Dublin pubs, with half of those who serve food saying it has led to a drop in business.

“Business is declining, prices are increasing and potential jobs are being lost due to the Government’s approach to VAT in hospitality. This could have been easily avoided if they had taken a more logical approach and retained the 9% VAT rate on food. Meals in pubs aren’t a luxury and all the government did with their blanket increase was damage the viability of the sector at a time when the government is awash with money.

“It is vitally important that the government addresses this in the upcoming Budget and reinstates VAT 9% on food. The government is continually insisting that it is listening to small business. Then they should be clear that the entire hospitality sector is calling for VAT 9% on food and that it's the government policy response that matters.

“As our survey also highlights, there is a high level of discontent with the government across the sector. That unsatisfaction will only increase if the VAT rate isn’t addressed come Budget time,” he said.

Another survey carried out by the Association has found that more than nine out of 10 Dublin publicans say they are concerned about the current level of policing in the capital. Almost half (48%) of all Dublin pubs also say their customers have expressed security concerns about being on the streets in the last 12 months. During that same period, Dublin pubs have had to call An Garda

OVER 350 PUBS FROM ACROSS DUBLIN TOOK PART IN THE SURVEY , APPROXIMATELY HALF THE TOTAL NUMBER OF PUBS IN THE CAPITAL. CURRENTLY, APPROXIMATELY 550 PUBS IN THE CAPITAL SERVE FOOD

73%

48% WHO SERVE FOOD INCREASED THEIR PRICES ON THE BACK OF THE VAT HIKE INTRODUCED BY GOVERNMENT LAST YEAR

35% OF TURNOVER OF DUBLIN PUBS IS ACCOUNTED FOR BY FOOD

Síochána an average of four times, while one in eight Dublin pubs had to contact the police 10 times or more.

The government’s Taskforce for Dublin City Centre must press for the provision of additional policing resources on the city’s streets in its upcoming recommendations, while it must also provide funding for such policing in the upcoming Budget, says the LVA.

Over 350 pubs from across Dublin took part in the survey, approximately half the total number of pubs in the capital. Reacting to the survey, Donall O’Keeffe said: “For quite some time now our members have been expressing concern about the level of policing in Dublin. The full extent of that unease is highlighted in these survey results, with more than nine out of every 10 pubs in Dublin indicating their worry around the current policing levels on our streets.

“Almost half of all pubs in Dublin say their customers are also expressing alarm about their safety when on the streets going to and from these premises. Given the importance of hospitality towards the capital’s general tourism offering, this is something we all should be taking heed of.

“We are in regular contact with An Garda Síochána on these matters, who are doing excellent work with the resources that they have. But this does seem to come down to questions of resourcing. Clearly, the Gardaí need more personnel to be fully equipped to maintain a strong policing presence on the streets of the capital and this is something that the government should be providing.

OF ALL DUBLIN PUBS SAY THEIR CUSTOMERS HAVE EXPRESSED SECURITY CONCERNS ABOUT BEING ON THE STREETS IN THE LAST 12 MONTHS

MORE THAN NINE OUT OF 10 DUBLIN PUBLICANS SAY THEY ARE CONCERNED ABOUT THE CURRENT LEVEL OF POLICING IN THE CAPITAL

“There also has to be the strategic choices made to utilise these resources in a visible way. We have seen that this can be done when necessary, such as the period in the run up to Christmas following the riots last year. It’s very important to see policing levels start approaching that level again, for people’s security and for the image of Dublin. This needs to be addressed to ensure that people remain comfortable to socialise in Dublin.

“We fully hope and expect the government’s Taskforce on Dublin City Centre will seek more police on the streets of Dublin when they publish their recommendations shortly. That then needs to be followed up by the government delivering the funding needed in Budget 2025, funding that will allow An Garda Síochána to have a strong, sustained policing presence on the streets throughout Dublin.”

El Alma de Madrid

Madrí Excepcional is bringing a perfect Spanish style experience to the Irish summer with new limited-edition glasses, curated by Madridbased artist Sokram

Madrí Excepcional, by Molson Coors, continues to bring ‘El Alma de Madrid’ or ‘the soul of Madrid’ to Irish nightlife and hospitality. Challenging Irish fans of its Spanish-inspired lager to paint their own pint on the brand’s digital platform, Conectada, for a chance to win exclusive prizes, including a trip to Madrid.

The artistic and unique glasses, curated by Madrid-based street artist Sokram, are available at on-trade and off-trade premises across Ireland as a promotional gift with purchases. Each glass contains a QR code, which consumers can scan to enter the Conectada digital platform.

Consumers can paint a Madrí Excepcional pint glass using stickers and stencils. They will then be prompted to submit their details and designs to be entered into a prize draw for a chance to win exclusive Madrí Excepcional merchandise and a trip to Madrid.

This initiative reﬂects the brand’s dedication to blending art with its beer, creating a unique drinking experience that incorporates the vibrant spirit of Spain.

Born from a collaboration between Molson

Coors and La Sagra brewery, founded by first-generation brewer Carlos Garcia near Madrid in 2011, Madrí Excepcional embodies the fusion of cultures and flavours that define the Spanish capital.

This partnership has resulted in a distinctive beer that resonates with both traditional brewing methods and modern tastes, to become a key brand within the Molson Coors portfolio and it has become a favorite among Irish beer drinkers.

Irish beer drinking habits are constantly evolving, which is reﬂected in the remarkable growth of the world beer category, which has more than doubled in value since 2020 (NIQ – Total Market World Lager latest 52we 23rd March 2024)

Within the category, Madrí Excepcional is the fastest growing world beer brand in Ireland. The brand emerged as a standout player in off-trade sales, achieving 110% value growth. (NIQ – Total Market World Lager latest 52we 23rd March 2024).

The team behind Madrí Excepcional recognises that people are not just changing what they drink but also how they drink. The brand’s success is not solely attributed to its

exceptional taste but also to its ability to be an integral part of diverse consumer experiences - whether it’s enjoying a beer while dining out, at a live music gig or during an experiential event.

Street culture is ingrained in the essence of Madrí Excepcional's identity. Madrí Excepcional’s ‘El alma de Madrid’ campaign which aims to bring the vibrancy, warmth, and progressive spirit of modern Madrid to Ireland.

The new limited-edition glasses represent the vibrancy, warmth and progressive spirit of modern Madrid. By integrating artistic elements and a touch of Spanish culture, the brand’s latest campaign ‘Paint your Pint’ aims to create an even more memorable beer drinking experience.

Madrí Excepcional’s commitment to quality and cultural fusion aligns with a younger audience that values both tradition and innovation. This approach ensures that Madrí Excepcional not only meets but exceeds expectations of the modern beer enthusiast in Ireland. Through its dedication to bringing a slice of Spanish culture to Ireland, Madrí Excepcional continues to set the standard for world lagers in the Irish market.

"By integrating artistic elements and a touch of Spanish culture, the brand’s latest campaign ‘Paint your Pint’ aims to create an even more memorable beer drinking experience"

, THE NEW CHAIR AT THE LVA, IS READY TO STEP UP AS THE VOICE OF DUBLIN PUBS

If you ask Willie Aherne to name his favourite pub in Dublin (apart from his own), you’re unlikely to get a straight answer. There are too many he says, but he admits to enjoying a pint in traditional, characterful pubs, much like The Palace itself. A third generation publican who earned pocket money clearing glasses from tables during the school holidays, Willie has a true love and respect for the industry.

No doubt that’s why he’s been elected the new Chair of the Licensed Vintners Association (LVA), taking over from outgoing Chair Laura Moriarty of The Bracken Court Hotel and the

Moriarty Group (Tom Cleary of The Temple Bar has been appointed Vice Chair, taking over from Alison Kealy). His appointment has been welcomed by the trade, said LVA CEO Donall O’Keeffe: “Willie is a very popular choice as Chair, having been heavily involved with the LVA and Dublin pubs for so long. He is steeped in the trade and he understands exactly the challenges that are occupying publicans.” Those challenges range from the reinstatement of VAT 9, seeking movement from the government on excise duty, highlighting the cost of doing business and of course, advocating for the Intoxicating Liquor Bill.

With 12 years on the LVA council under his belt, Willie is well placed to tackle the issues affecting publicans across the county. “I was brought onto the board two years ago so I’m

“Speaking for the trade and building relationships with suppliers is important; it’s amazing how far you can get just by having a conversation and keeping that conversation going”

familiar with how it all works and with the excellent job Donall does. My years on the council have been a real learning experience for me. I feel very honoured to have been elected by the publicans of Dublin and I’m all too aware that this is a very challenging time for the industry. I’m determined to work hard for all the members throughout my term as Chair.” Lobbying for the reinstatement of VAT 9 is, says Willie, a key priority. For the average Dublin pub, 35% of their turnover comes from food. That ﬁgure rises to 50% for a signiﬁcant number of food-focused pubs across the capital. “A large number of pubs have been forced to close their doors permanently due to the increased VAT rate. In rural Ireland in particular, a lot of small family businesses are struggling. All the hospitality associations are advocating for the reinstatement of VAT 9 and I’d be hopeful that in the next Budget, we’ll get the result we’re working towards.” The higher VAT rate, the introduction of the living wage, pension auto-enrolment and an extra bank holiday – all announced around the same time – have placed an extra burden on an industry already grappling with increased costs. “A staggered approach to some of these regulations, particularly the minimum wage, should be considered. Costs have risen drastically in the past few years, there’s just no let up for small businesses or ordinary people that want to go out and enjoy a few drinks.”

Earlier this summer, both the LVA and the Vintners Federation of Ireland (VFI) called on the government to publish its legislation around the reform of the licensing laws. Due for publication for some time, the legislation proposes several amendments including the standardisation of opening hours for pubs, the introduction of an annual late bar permit and annual nightclub permit and a strengthening of the powers of An Garda Síochána to ensure public safety and public order are maintained. With the government dragging its heels, the worry is that the legislation will be placed on the backburner indeﬁnitely. “I think both the LVA and the VFI are concerned that the legislation won’t ever be pushed through, simply due to inaction. The measures in this legislation have long been promised; they will help our pubs and they’ll also facilitate the vibrancy of the night-time economy across the entire country. I’ll be lobbying to get the legislation back on the table and in front of government.”

The issue of excise duty is one that has faced many the LVA Chair before Willie. A study conducted a few years back showed that excise duty on drinks ranged from 55

cent for a pint of lager in Ireland, to just 5 cent on the same drink in Romania and Spain. “We lead the way in Ireland when it comes to excise duty. Once again, we are urging the government to begin the process of reducing excise duty to bring it more in line with other EU countries. A reduction of 15% over two years would go a long way to helping with the rising cost of doing business.” Advocating for fair terms with suppliers is also on the agenda for Willie as LVA Chair. “Speaking for the trade and building relationships with suppliers is important; it’s amazing how far you can get just by having a conversation and keeping that conversation going.”

In 2023, The Palace celebrated its 200year anniversary. To mark the occasion, Willie partnered with Roe & Co to produce a limited edition, 15-year-old single malt ﬁnished in Sauternes casks. Only 276 bottles of the release were available for purchase. The collaboration is a good example of the emphasis put on whiskey at the pub. “A few years back, we set our stall as a pub to go to for Irish whiskey and it’s been a huge draw for tourists. We’ve got a couple of hundred whiskey varieties available today.” Nonalcoholic options such as Guinness 0 0 are also a big draw. “I was surprised at how well it's going for us. Moderation has had a huge impact on pubs, it’s so different to my father’s generation. I was at an event recently where a speaker was talking about UCD. He said, there used to be seven bars and one gym and now there’s seven gyms and just one bar. It’s part of the evolving nature of the industry and we must evolve with it.”

Willie took over the running of the pub from his father Liam, who in turn had succeeded Willie’s grandfather Bill Aherne. Unlike his father who was reared upstairs in the building, Willie grew up in Co Meath but spent weekends and summer holidays cleaning glasses, watching and learning. “I always had a grá for the trade and I feel lucky to continue the legacy here at The Palace. As a city centre pub, we’re blessed. We’ve got four strands of business – our regular trade, events in the city, tourism which is so important to

15%

REDUCTION IN EXCISE WOULD REDUCE COSTS FOR PUBS

2,000 SINCE 2005, ALMOST IRISH PUBS HAVE CLOSED

Dublin city and the country, and our corporate business mid-week. It’s important to have the few strands to be able to survive.” As a city centre pub, two minutes walk from O’Connell Bridge, Willie and the team had a front row seat on the night of the riots in November last year. “It was such a bad look for Dublin. I was working that night; we pulled the gates and manned the door throughout the evening. We were closed but any customers that were already in the pub stayed until it was safe to leave. To see a bus in flames on O’Connell Bridge was truly shocking.” Tourists want to see a Garda presence on the streets, says Willie. “There has been a huge decline in Garda numbers in the last five to 10 years and I know that’s slowly changing. There’s a question over whether Dublin is a safe city to visit. For people that love our town, that live and work in our city, they want our tourists to enjoy themselves without fear and they themselves want to feel safe. The government needs to do more when it comes to resourcing the guards and having that presence on our streets. In Dublin and across the country, we have some of the finest pubs in the world. It’s a great city to socialise in. Hopefully we never lose the Céad Míle Fáilte.”

At the end of his term, Willie hopes to leave the chain of ofﬁce in a better position than when he started. “It’s all about trying to get a few impactful wins throughout the year. I’ll be busy engaging with government and with our main trade suppliers to try and improve the lives of publicans in Dublin.”

"In Dublin and across the country, we have some of the ﬁnest pubs in the world. It’s a great city to socialise in. Hopefully we never lose the Céad Míle Fáilte”

Tom Cleary, Vice Chair and Willie Aherne, Chairperson, LVA

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If you’ve spent any time in Dublin lately, it’s highly likely that you’ll have passed a Pure Fitout hoarding or vehicle on your travels. It’s even more likely that you’ll have sat down to a meal or sipped a drink in one of the top drawer establishments the company has worked on.

VisionReality into Turning

Since its foundation in 2015, the nine years that followed has saw Pure Fitout become a major player in the Irish hospitality sector, thanks to its spectacular, award-winning fitouts and creative outlook. Renowned for meticulous attention to detail, unparalleled craftsmanship and a relentless commitment to quality, Pure Fitout transforms ordinary spaces into extraordinary environments. The company offers complete fitout solutions including project and cost management, design, health and safety management and bespoke metal and joinery fabrication – all from its custom built 50,000 sq ft facility in Belfast. From high-end restaurants to luxurious hotels and bespoke bars, Pure Fitout’s expertise spans a diverse range of sectors, with each project reflecting a unique blend of functionality and aesthetic appeal.

The company’s expansive portfolio includes the construction, refurbishment and fitout of the spectacular Leinster Hotel on Merrion Street and

the refurbishment and fitout of Hawksmoor’s first ever Irish restaurant at the Old Bank Building on College Green. Pure Fitout has added its Midas touch to numerous other recognisable city venues such as House, D’Olier Street, The Glasshouse, The Mayson and The Stella Cinema in Rathmines.

Further work is evident all over Ireland, as the company lists Mount Juliet Estate, The Dean Hotels in Cork and Galway, the K-Club and the brand new voco Hotel in Belfast as clients. Its talents have seen the company further expand to mainland UK in prestigious venues such as the iconic Claridge’s Hotel in London and The Relais in Henley-On-Thames, as well as working with world famous designer André Fu on the spectacular Maybourne Riviera on the Côte d’Azur.

At the heart of Pure Fitout's success is a capability to create something special. Its team seamlessly integrates cutting-edge technology with time-honoured artisanal skills, ensuring every project is not only visually stunning but also enduringly robust.

With a team of seasoned professionals who are passionate about design and construction, Pure Fitout turns vision into reality.

See the full portfolio at www.purefitout.com

"Its team seamlessly integrates cutting-edge technology with timehonoured artisanal skills, ensuring every project is not only visually stunning but also enduringly robust"

Voco Belfast

1757 Bar at Mount Juliet Estate

DRIVING CHANGE

MORE DISTILLERIES MEAN MORE WOMEN ENTERING THE SPIRITS INDUSTRY, SAYS HEATHER CLANCY AND ANNE-MARIE KELLY

Heather Clancy and Anne-Marie Kelly, Founders, Women in Irish Whiskey

WHEN DID YOU SET UP WOMEN IN IRISH WHISKEY AND WHY?

Anne-Marie Kelly: Heather and I have known each other since school. When I was offered a position in our parent company, PPI Group, I was reassured that she was working there and I could ask her any questions I had. Considering it was the pandemic and I was based in Berlin, I felt better knowing I could pick up the phone to Heather at any time. When our company grew and we built our whiskey production site, Good Spirits Bottling, I noticed that more and more women were joining the industry at all levels. I felt that I wanted to bring everyone into one room to exchange ideas and learn more about the new positions and distilleries popping up around the country.

Heather: Anne-Marie and I work for the same parent company. I’m typically Ireland based whilst Anne-Marie lives in Berlin. The idea for Women in Irish Whiskey came to us when I was doing an eight month stint in Berlin in November 2022. We sat chatting in Anne-Marie’s apartment one evening and just started talking about how we didn’t have the “phonebook” of people to call for advice on topics such as career progression and salary negotiation and how helpful that would be. We ended up saying, well why can’t we do something about it? From there it all moved very quickly. We got in touch with the Irish Whiskey Association and received fantastic support and set about planning the ﬁrst event on International Women’s Day 2023. The reaction was phenomenal and we ended up having to switch venues to accommodate interest in the event.

HOW DOES WOMEN IN IRISH WHISKEY GO ABOUT ADVANCING THE ROLE OF WOMEN IN THE INDUSTRY?

AMK: Women in Irish Whiskey is centred around three pillars – Creating Networking Opportunities, Encouraging Career Development and Driving Industry Change. Very simply, this involves hosting face to face events, creating an industry wide jobs board to help promote new and interesting positions to our network and working with industry partners to promote gender diversity in the rapidly growing industry.

H: On the most basic level, we have to get people in a room together. At our events thus far, we have led with panel discussions featuring women with senior leadership roles across the different functions of the industry to learn about their career trajectories, challenges they have faced and advice they would have for people coming through the industry. Having women from across the sector engaging with one another has proved invaluable and we have already received feedback that women have gotten new roles off the back of our events. We’ve also identiﬁed that lack of awareness of new roles is a major issue across the industry, so we’ve set up a jobs board for the members of our website, womeninirishwhiskey.com, where they can see up-to-date roles as they go live.

WHY DO YOU THINK WHISKEY IS SUCH A MALEDOMINATED INDUSTRY?

AMK: In many ways, the gender split is heading in the right direction. Due to new distilleries creating jobs in localities

"The reason why it has been so male dominated is that traditionally, it wasn't an industry advertised to women. That's been changing over the past number of years"

across Ireland, many women have the option of positions closer to home. We are working towards promoting more women in the decision-makers room to help create inclusive structures for women to enter and stay in the spirits industry. As one of Ireland's largest FMCG exports, we want to help drive the growth that it s destined to achieve.

H: According to the Irish Whiskey Association’s 2022 Sustainability Report, the split is actually 63% men and 37% women which is better than most people expect. There is already a lot of women working in the industry, but it can still be improved upon. The reason why it has been so male dominated is that traditionally, it wasn’t an industry advertised to women. That’s been changing over the past number of years. What we’re now focused on is learning what are the statistics when it comes to the amount of women in senior leadership roles within the industry and what’s blocking women from getting these roles.

WHY DID YOU DECIDE TO LAUNCH AS A NONPROFIT?

AMK: It felt like the right decision to create this as a nonproﬁt so the focus could be put back on the women of the industry.

H: We wanted to keep the focus on driving change within the industry for women and not cloud that objective by commercialising the idea. We both work full-time jobs and believe that the group is powerful because we are living and breathing the industry every day.

DO YOU HAVE A FAVOURITE WHISKEY?

AMK: I joined O'Malley Ireland Spirits trading under PPI Group in 2022 and I didn't drink whiskey before joining the industry, so I’m really biased towards Grace O'Malley Blended Whiskey.

H: I would have to stay on brand and say Grace O’Malley Rum Cask Irish Whiskey is my favourite!

DO YOU THINK THERE'S A GROWING INTEREST, PARTICULARLY AMONG WOMEN, IN PURSUING A CAREER IN WHISKEY?

AMK: Absolutely! Particularly given the exciting roles popping up across the industry.

H: There has definitely been an interest in setting up whiskey brands over the past few years. It’s hard to quantify at this stage if there is a growing interest in pursuing a career in whiskey amongst women but I can say that due to the number of distilleries that have been built across Ireland, there have been a number of women who have moved into the industry from other finance and supply chain roles. The skills are very transferable and being able to work in your local area is a big benefit.

Roe & Co

ROE & CO has unveiled its latest innovation – Roe & Co Flor Single Grain Irish Whiskey – the brand’s first permanent single grain release. Roe & Co Flor is an exceptional 14-year-old Single Grain expression inspired by the age-old biological maturation of fortified wines from the Jerez region and finished in Amontillado and Fino sherry wine casks.

TASTING NOTES

NOSE

Lemon and orange zest, marzipan, dried apricot, sliced green apple, coconut, charred oak

Amontillado casks followed a dual aging process, biologically and oxidatively while the Fino casks solely followed a biological aging process. The casks have been handselected to create a crafted whiskey with a light flavour profile and notes of nuts, citrus and orchard fruits.

In the biological aging process of these wines, the Veil de Flor, or the Flor, is a thin layer of naturally occurring yeast that forms on top of the wines while they are resting in the cask. The Flor (meaning Flower in Spanish), not only acts as a protective barrier, but creates a more dynamic natural aging process to produce lighter, sweeter flavour wines, creating the perfect partner casks to finish Roe & Co 14-yearold Single Grain Irish Whiskey.

The new release offers a distinctive flavour profile that’s bold and vibrant and equally delightful in your desired serve format whether sipped, shaken, stirred or smashed. The non-chill filtered Roe & Co Flor 14 YO Single Grain Irish Whiskey is bottled at 46% ABV and available now via Roe & Co Distillery and key outlets in Ireland, Northern Europe and global travel markets across the summer months in 2024, with a RRP of €95.

www.roeandcowhiskey.com

PALATE

Apricot jam, more lemon and orange zest, almonds and fresh cream

FINISH

Warm and long, with notes of toffee and a touch of ground ginger

"The

new release offers a distinctive flavour profile that's bold and vibrant and equally delightful in your desired serve format whether sipped, shaken, stirred or smashed"

Adare Manor Midleton Very Rare Single Cask

THE LATEST release from Adare Manor and Midleton Distillery represents the fifth collaboration between the five-star resort and the distillery. Master Distiller Kevin O’Gorman has selected a second fill bourbon barrel laid down by previous Master Distiller Barry Crockett in 2000. “Collaborating with Adare Manor on their fifth Midleton Very Rare Single Cask release is truly special. Distilled by my mentor, Master Distiller Emeritus Barry Crockett in 2000, this remarkable whiskey has spent 22 years maturing in a second fill bourbon barrel and now it is time to share it with the world.” With just 168 bottles produced, the new release is available to buy at Boutique at Adare Manor or via their online store, shop. adaremanor.com, at €3,000 per bottle.

TASTING NOTES

On the nose, the fifth edition of Adare Manor Midleton Very Rare has notes of citrus spice with lemon verbena and chamomile tea. The softer and more nuanced aromas of melon and orange peel are accompanied by delicate pot still spices. The oak, while gentle, adds

intricate notes of woodland spices with cinnamon and nutmeg that create further depth and complexity, adding sweet vanilla that suggests more decadent thoughts of crème brûlée. Tasting this unique whiskey, you are greeted by cinnamon spice with waves of creamy vanilla and citrus fruits,

before subsiding to reveal a mild prickle of chilli oil and pepper. The oak’s soft tannins eventually subdue the spices to allow the sweet fruits to continue to build throughout. The finish is lasting, with oak and pot still spices giving way to the last word of soft fruits.

HYDE No. 11

"Our process is all about the wood. We pair carefully chosen casks with remarkable Irish whiskeys"

HYDE No. 11 – ‘The Peat Cask Whiskey’ is part of a collection of premium spirits created by HYDE Irish Whiskey. Earlier this year, the Irish single malt was honoured with the top award in Jim Murray’s legendary whisky bible, shining through amidst tough competition. Crafted from peatsmoked Irish malted barley, HYDE No. 11 is matured in bourbon, first-fill, flamed-charred white oak casks. HYDE Irish Whiskey says it awakens the pallet with sweet and smoky flavours with hints of sugar, spice and a subtle whisper of peat.

"We are deeply honoured to receive this award,” said Conor Hyde, CEO of HYDE Irish Whiskey. “It reflects the hard work, dedication and commitment of our team to creating truly outstanding whiskey. Being named the Best Single Malt Whiskey is genuinely humbling, especially against such worthy competitors from around the globe.

“Our process is all about the wood. We pair carefully chosen casks with remarkable Irish whiskeys. They complement each other perfectly, producing a collection of sprits, each with a unique personality, combining a sense of age-old tradition with a flair of creativity.”

The HYDE family have been ageing fine Irish Whiskey for over 12 generations since 1640. The HYDE family pub at Tinker’s Cross, just outside Bandon in West Cork, is famous for the quality of its cask aged whiskey which once matured in a shed out the back of the pub!

McConnell’s Distillery

EARLIER THIS YEAR, McConnell’s Distillery opened in the former A-wing of Belfast’s Crumlin Road Gaol. It’s the Irish Whiskey Association’s 50th distillery and is poised to produce 500,000 litres of pure alcohol (LPA) per annum. Already, the Distillery is operating a visitor experience, bringing 34 long-term employment opportunities to what’s one of the more economically marginalised areas of Northern Ireland. The venue hopes to welcome 100,000 visitors a year in the years to come. A gala opening of the new Distillery took place in April, with NI Minister Conor Murphy attending. Conor is a “former resident” of Crumlin Road Gaol, having spent time in the A wing of the prison in the 1980s. The derelict A wing hadn’t been touched since 1996, however thanks to the rejuvenation made possible by private and public investment, visitors to the Distillery can today enjoy tours of the former prison wing, a retail area, café, bar, cocktail suite and a number of function rooms to cater for corporate and private events.

The Busker Irish Whiskey

THE BUSKER IRISH WHISKEY recently unveiled its first Small Batch Single Pot Still Whiskey. The new release is triple distilled and double matured in the ancient southeast at The Royal Oak in Co Carlow. Matured in American bourbon casks and finished in Oloroso sherry European oak butts, this first in a double-aged collection has been expertly crafted to showcase the pinnacle of Irish single pot whiskey. The limited edition whiskey showcases aromatic complexity with leathery tobacco notes, soft lingering spice and sumptuous autumnal fruits – figs, sultanas, prunes and damsons, bound together with caramelized balsamic tones. Resinous notes of distinguished oak and fragrant sandalwood create an elegant, smooth finish.

“ The rebirth of the brand that we're showcasing today marks just one step in our journey towards revitalising whisky distilling in the city"

CEO of McConnell’s Irish Whisky, John Kelly, said: “Established by Hugh McConnell in 1776, McConnell’s contributed to the success story that was a rapidly-expanding Belfast in the 18th and 19th centuries. The rebirth of the brand that we’re showcasing today marks just one step in our journey towards revitalising whisky distilling in the city, building a world-class visitor experience and shining a spotlight on a great Belfast tradition that is alive and flourishing again.”

Pig’s Lane Whiskey Parlour

A NEW WHISKEY parlour has opened in Killarney town’s first underground bar, Pig’s Lane. The new venue brings connoisseurs of all levels on an immersive whiskey-tasting journey, featuring over 230 of the most renowned and rarest bottles from around the world. The underground venue, the first of its kind in Kerry, has been developed by the family-run team behind Café du Parc, The Tan Yard and O’Donoghue Public House – the O’Donoghue Ring Collection. The name ‘Pig’s Lane’ is a nod to the former name of the original site on which the new bar now stands.

On arrival, guests are whisked through a 'secret door' before stepping into a speakeasy, reminiscent of the prohibition era. From the 1840’s tiger oak panelling in the snug to the Dunvilles & Jameson original hand-crafted mirrors and 60’s lighting replicating antique whiskey glasses, each design detail has been thought through to enhance the whiskeytasting experience.

The curated menu focuses on Irish Whiskey with a nod to fine scotches and bourbons. There are over 230 whiskeys on offer, with many rare and unique bottles sourced from the best producers and collectors internationally. Producers from Scotland, the US and Japan are represented, while guests can also enjoy some of the more well-known names or savour

some rare and much sought-after releases. Top shelf offerings include Knappogue Castle 1951, Midleton 25yr Old Single Pot Still, Redbreast 30yr Old Dream Cast, Dungourney - 1964 and Springbank 8yr old. Pig’s Lane has also partnered with local Wayward Spirits distillery, who have crafted ‘The Liberator’ whiskey, a nod to the family’s ancestral heritage with Daniel O’Connell, to showcase new whiskey blends with rich flavours and aromas.

Ariel Sanecki, Drinks Development Manager for the O’Donoghue Ring Collection and Pig’s Lane says: “We are so proud to introduce our Whiskey Parlour to Pig’s Lane and the wider town of Killarney. We’ve worked hard to create an experience that can be enjoyed both by whiskey novices and connoisseurs while paying homage to our distinct roots through our interiors. Our menu represents the very best distillers across the globe and our collection is everexpanding. We are always looking for new, quality producers to add to our display, so that we can enhance our offering and create a truly unparalleled whiskey tasting experience for our customers.”