Licensing World Issue 4 2019

Issue 4 2019

Ladies of Liquor

A group of female bartenders are putting Dundalk on the map

Awards Glory Who won what at this year’s Bar of the Year Awards

ALL SERVED IN ONE PLACE Sky Sports and BT Sport & Premier Sport are available as one combined package or separately. Channels and content availability are dependent on the subscription agreement.

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PLUS: Dalcassian’s John Dillon and PJ Rigney from the Shed Distillery on creating world-leading brands OFC_Licensing World_Q4_2019.indd 1

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5,890 miles away.

Still local.

The Rugby World Cup 2019 logo TM © Rugby World Cup Limited 2015. All rights reserved.

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Contents

Contents ISSUE 4

4 7

NEWS COCKTAIL HOUR The Negroni is having a moment writes Cormac Rose, Manager of Knight’s Bar at Clontarf Castle Hotel

14

PUB CLOSURES New figures show almost 20% of rural pubs closed between 2005 and 2018

19

19

THE PERFECT PAIRING Licensing World chats to Dalcassian MD John Dillon and PJ Rigney, founder of the Shed Distillery, to find out what makes the perfect partnership

23

29

THAT'S THE SPIRIT Take a look at our round-up of some of the most impressive spirits on the market

29

3 IS A MAGIC NUMBER Cask's Andy Ferreira talks about winning three gongs at this year's Bar Awards

33

THE HOTTEST TICKET IN TOWN Take a look at who won what at the 2019 Bar of the Year Awards

44

MEET THE LADIES OF LIQUOR A group of female bartenders are putting Dundalk on the map

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Editor's Letter

Welcome...

At this year's Bar of the Year Awards, someone happened to mention that award ceremonies are ten a penny these days. 'Everyone seems to be trotting them out', with the insinuation being, if everyone is doing it, then are they actually worth anything?

It's true that the number of award ceremonies have increased over the past few years. We like to think that ours is a bit special though; we've been established for years and our independent, extremely opinionated judges travel the length and breadth of the country during the judging process to ensure every single venue is visited. The work that goes into the Bar Awards is mind-boggling but it's worth it as we believe we're creating something worthwhile for the industry. In this issue, we've included coverage of who won what at this year's event. We'd like to say a big thank you to everyone that entered the awards and to everyone that came along on the night.

See you again next year!

Once again, Cask took home the big award of the night, along with the Cocktail Bar of the Year and Bar Manager of the Year awards. We asked Andy Ferreira what it takes to win the overall bar award for the second year in a row. Turn to page 29 for more.

Also in this issue, we take a look at some of the market-leading spirits on the market and we talk to PJ Rigney, founder of The Shed Distillery and John Dillon, Dalcassian MD, about forming a successful partnership and creating world-class brands. We also take a look at a recent study showing that pub closures in rural Ireland are on the rise.

DIGI is calling on the Government to reduce alcohol excise tax by 15% over the next two years – 7.5% in Budget 2020 and then by an additional 7.5% in Budget 2021. For more on this, turn to page 14.

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

Licensing

WORLD Editor: Denise Maguire Creative Director: Jane Matthews Art Director: Áine Duffy Designer: James Moore Production: Claire Kiernan Stock Photography: iStock.com Sales Director: Trish Murphy Managing Director: Gerry Tynan Chairman: Diarmaid Lennon Published by: Ashville Media, Old Stone Building, Blackhall Green, D7.

Tel: (01) 432 2200 ISSN: 1393-0826 All rights reserved. Every care has been taken to ensure that the information contained in this magazine is accurate. The publishers cannot, however, accept responsibility for errors or omissions. Reproduction by any means in whole or in part without the permission of the publisher is prohibited. © Ashville Media Group 2018. All discounts, promotions and competitions contained in this magazine are run independently of Licensing World. The promoter/advertiser is responsible for honouring the prize. ISSN 1393-0826

VISIT US ONLINE www.licensingworld.ie FOLLOW US ON TWITTER @BarOfTheYear #SkyBarAwards18

Denise Maguire Editor

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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OFFICIAL PREMIUM MIXER PARTNER

NEW

THOMAS HENRY | FOR THE BEST DRINKS IN THE BEST BARS t h o m a s- h e n ry. C o m

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FOR FURTHER INFORMATION CONTACT COUNTERPOINT IRELAND

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News

NEWS round-up

The main events this Autumn...

THE CRAFTY FOX SAUNTERS ONTO CAMDEN ROW The Mercantile Group has opened a new ‘back to basics’ pub on Camden Row. The cocktail menu has been devised with Irish ingredients in mind, bringing back old favourites like Werther’s Originals in the ‘Aul Fella’ whiskey cocktail mix or TK Lemonade in the ‘Away With The Fairies’ vodka blend. Other cocktail concoctions include ‘Jesus, Mary and Joseph’, ‘Me Aul Flower’ and ‘C’mere Till I Tell Ya’. The new pub will also be introducing a new food menu serving lunch and evening bites. Venue Manager, Brian Kennedy, said: “We want the pub to be a space where people can relax and enjoy a drink in the depths of winter in a cosy snug. In the summer, our floor to ceiling windows will provide a cool hideaway off Camden street.”

NZ trip of a lifetime for The Westbury’s Philip Dunne

DIAGEO LAUNCHES GUINNESS & FOOD FESTIVAL SERIES Diageo has announced a new festival series for Dublin, bringing together Guinness with a live fire cooking element. Guinness 232°C will see Bia Rebel, Grálinn and La Cocina Cuevas take up residency in one of three Dublin bars, to cook chicken, beef and pork over a live fire. The name of the series is derived from the temperature barley is roasted before it is brewed to produce Guinness. The three day beer and food events will take place in Bonobo, Jam Park and The Bernard Shaw throughout September and October. There will also be live music on each weekend, including Woweembeem, Sally Cinnamon and Hayley Disco Medusa.

Philip Dunne, Head Sommelier at the Westbury Hotel, was chosen to participate in Sommit 2019, the New Zealand Winegrowers International Sommelier Scholarship. The event took place on the 23rd and 24th September 2019.

To date, there have been six Sommit events; during that time, 97 sommiteers from 16 countries have travelled to New Zealand to take part in this unique event.

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News

NO-DEAL BREXIT COULD HAVE “RECESSION-TYPE” EFFECT ON SECTOR The Drinks Industry Group of Ireland (DIGI) has called on Government to reduce Ireland’s alcohol excise tax by 15% over the next two years to help businesses cope with rising costs. The Group has also stated that British tourism is already on the decline in Ireland; further slowdown in commercial activity and currency fluctuation could lead to job losses and business closures, particularly in rural Ireland while a no-deal Brexit could have a “recession-type” effect on the drinks and hospitality sector. According to DIGI’s latest report, Building a Sustainable Drinks and Hospitality Sector, which includes a survey of more than 500 DIGI members including rural publicans and restauranteurs, 57% of Irish pubs and a further 44% of Irish restaurants rely on the UK as their main tourism market. However,

CSO figures from May this year show that trips to Ireland by British travelers have declined by 4.5% year-on-year. Compounding Brexit issues is Ireland’s punitively high alcohol excise tax. Ireland has the second-highest overall alcohol excise tax in the EU; the highest excise tax on wine; the second-highest excise tax on beer; and the third highest on spirits.

DIGI also reported recently that almost 70% of Ireland’s 5,876 drinks manufacturing jobs are located outside of Dublin. These rural areas are less economically diverse compared to Dublin and other urban regions and so are highly vulnerable to the fallout of a no-deal Brexit downturn, particularly the reduction in tourism numbers and a tougher export market that are likely to follow a further devaluation of sterling.

THE STATS

71% 10%

of publicans say Ireland’s high alcohol excise tax has negatively impacted their business in the last 12 months

of rural publicans say they will let staff go in 2019 due to rising business costs

The industry accounts for 9% of all jobs in the border region and 10% of all jobs in Kerry restaurants rely on the UK as their main tourism market

DRINKS INDUSTRY DIRECTLY AND INDIRECTLY EMPLOYS 90,000 IN PUBS, RESTAURANTS, BREWERIES, DISTILLERIES, OFF-LICENCES AND OTHER SUPPORTING BUSINESSES AROUND THE COUNTRY

THE WIDER HOSPITALITY SECTOR EMPLOYS OVER 175,000 PEOPLE OR NEARLY 8% OF ALL IRISH WORKERS AND GENERATES €1.4 BILLION IN EXPORTS PER ANNUM

ALMOST

57%

OF IRISH PUBS AND 44% OF IRISH RESTAURANTS RELY ON THE UK AS THEIR MAIN TOURISM MARKET

70%

OF IRELAND’S 5,876 DRINKS MANUFACTURING JOBS ARE LOCATED OUTSIDE OF DUBLIN

In six of the seven non-Dublin regions, growth in hospitality employment has exceeded growth in total regional employment

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News

NEW IRISH WHISKEY TOURISM BRAND UNVEILED The new brand and home for Irish whiskey tourism was launched recently by Drinks Ireland |Irish Whiskey Association. According to the Association, IrishWhiskey360° celebrates the one shared spirit and many unique characters of the Irish whiskey industry. In phase one, it will focus on spotlighting 17 Irish whiskey distillery visitor centres or brand homes operated by members of Drinks Ireland |Irish Whiskey Association. Visits to Irish whiskey distillery visitor centres are set to exceed one million this year.

From the 10th to the 13th October, supported by Fáilte Ireland as part of Taste the Island, IrishWhiskey360° will coordinate over 30 events and promotions in distilleries, brand homes and Irish whiskey visitor centres across the country and in conjunction with the on-trade. The planned events and promotions range across free and discounted tours, open days, whiskey tastings and food pairings, cooperage demonstrations, meet the distiller talks and more.

Underage drinking on the decline According to new research from the International Alliance for Responsible Drinking (IARD), underage alcohol consumption has declined in Ireland. The report found that the proportion of underage people who consumed alcohol in Ireland has declined by 30%. In 2011, 50% of 15-16-year olds had consumed alcohol in the previous month. By 2015 this had fallen to 35%. As part of the research IARD, which is a not-for-profit organisation dedicated to reducing harmful drinking and promoting understanding of responsible drinking, analysed data from 63 countries. It found that underage drinking has fallen in over two-thirds of these countries.

Patricia Callan, Director of Alcohol Beverage Federation of Ireland (ABFI), welcomed the findings: “This research confirms that Ireland is moving in the right direction when it comes to underage drinking. We believe that underage drinking should absolutely never occur and work hard to ensure that our products are aimed at an adult audience only, for responsible consumption.”

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News

WETHERSPOON SETS SIGHTS ON 30 MORE PUBS

COCKTAIL HOUR THE NEGRONI IS HAVING A MOMENT WRITES CORMAC ROSE, MANAGER OF KNIGHT’S BAR AT CLONTARF CASTLE HOTEL

According to a piece in the Sunday Business Post, Wetherspoon boss Tim Martin has stated that he may open 30 more pubs across Ireland.

In an interview with the paper, he said: “If things go well here, we might have 20 or 30 pubs in 10 or 15 years.” The UK-based pub chain which operates more than 900 pubs in Britain and Ireland, recently reported a higher annual pretax profit. In its latest financial report, the group said that its pretax profit before exceptional items rose to in the region of €107.5 million for the year ended July 28 from €100.3 million a year earlier. Martin added that he would like to open half a dozen more pubs in Dublin “if someone wants to sell them at a knockdown price." Earlier this year, the company opened up the Tullow Gate in Carlow and it announced its plans in December 2016 to open a three-floor pub in Waterford City.

The Negroni has risen from obscurity mainly due to the resurgence of gin and its ever increasing popularity with Irish drinkers. As the collection of premium Irish gins in Knight’s Bar grew so did the demand for gin inspired cocktails, like the Gin Fizz and the Negroni which strikes just the right note to hit drinkers’ tastebuds perfectly. Of course, we have our own special Knight’s take on it!

NEGRONI

The perfect Autumn tipple!

INGREDIENTS 1 oz Ungava Gin 1 oz Campari 1 oz sweet red Vermouth Orange peel

HOTEL BAR OF THE YEAR 2019

METHOD 1. Combine the 1 oz Ungava Gin, 1 oz Campari, with 1 oz sweet red Vermouth. Shake them together in a cocktail shaker.

2. Prepare your glass. Fill a small cocktail class with ice, then run your orange peel around the rim of the glass for extra flavour.

3.Pour the cocktail in an ice-cold tumbler glass ...

4. Garnish...

5. Serve!

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S U R E TO S H A K E T H I N G S U P.

We at Glendalough Distillery are delighted to announce our partnership with Coca-Cola HBC Ireland Ltd for nationwide distribution of our craft spirits portfolio.

For more information please contact: Coca-Cola HBC Ireland Ltd. Tel 1890 262 226 or your local Coca-Cola HBC Area Developer.

PLEASE DRINK GLENDALOUGH RESPONSIBLY

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News

MOLSON COORS TO REDUCE PLASTICS IN PACKAGING As part of new global packaging goals, Molson Coors in the UK & Ireland will remove plastic from its Carling and Coors Light packaging

by April 2021. The brewer will remove the plastic film wrap from large multipacks by the end of March 2020, replacing the plastic wrap with 100% recyclable fully enclosed carton board. By the end of March 2021, it will remove plastic rings from Carling and Coors Light cans, switching to 100% recyclable cardboard sleeves. The company is investing around €8.1 million over the next two years to implement the changes.

MICROBREWERIES CALL FOR EXTENSION OF 'LIFE-OR-DEATH' TAX RELIEF The Independent Craft Brewers of Ireland (ICBI) has asked Minister for Finance Paschal Donohoe to maintain an existing 50% excise relief on Alcohol Products Tax, which is applicable to independent microbreweries that produce less than 40,000 hectolitres (one hectolitre is 100 litres) of beer annually. In its pre-budget submission, the ICBI – which represents 34 members “Sadly, many of our members – said the excise relief is a are battling to survive. All crucial lifeline for businesses operating in a of our artisan producers are drinks market heavily dependent on the support dominated by from this excise relief” multinationals. “Every member of our association is currently developing its own small-scale artisan brewery for growth and development,” ICBI chairman Peter Mosley said. “Sadly, many of our members are battling to survive. All of our artisan producers are dependent on the support from this excise relief.”

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News

Labelling on Irish whiskies is misleading - Irish Whiskey Association The Irish Whiskey Association has reportedly made a number of complaints to the Food Safety Authority of Ireland over the mislabelling of whiskey products. According to a report in The Irish Times, the Association has stated that a number of whiskey makers in the country have bought “new-make whiskey” from other distilleries. The companies then age the product in oak barrels and sell them on under their own label. The IWA has stated that that there is no place in the industry for misleading labelling and marketing, particularly where it refers to a non-existent distillery. The Association has also been keeping itself busy this year protecting Irish whiskey. The hard work is paying off; Irish whiskey’s status as a Geographical Indication (GI) has been officially approved by the European Commission. This means that the provenance of the spirit will have to be proven to ensure its authenticity, as it is with Champagne.

Dingle Distillery appoints new master distiller Following a lengthy application process that saw potential candidates from across Europe and as far away as Australia apply for the position at the distillery, Kerry-based Dingle Distillery has appointed Graham Coull as its new Master Distiller. Graham started his career in the drinks industry training as a brewer at Webster’s Brewery in Halifax.

He leaves his most recent role as Distillery Manager and Master Distiller at Glen Moray where he held a 14 year tenure, during which time he managed the expansion of the distillery and developed its range of whiskies.

Commencing his new role in October, Coull will oversee the production of the Dingle Distillery’s small batch whiskey releases, as well as Dingle Gin and Dingle Distillery Vodka.

ABFI REBRANDS TO BECOME DRINKS IRELAND Set up over 10 years ago, Alcohol Beverage Federation of Ireland (ABFI) was established to represent drinks manufacturers and suppliers on the island of Ireland. In that time, ABFI and the wider drinks industry have evolved significantly. The industry is now one of the country’s most exciting and dynamic sectors, with innovation at its core.

With this in mind, the Association has decided it’s time for a change. ABFI has rebranded to become Drinks Ireland.

Category associations have also rebranded: The Irish Brewers Association is now Drinks Ireland | Beer The Irish Cider Association is now Drinks Ireland | Cider The Irish Whiskey Association is now Drinks Ireland | Irish Whiskey The Irish Spirits Association is now Drinks Ireland | Spirits The Irish Wine Association is now Drinks Ireland | Wine

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“Nature’s purest tasting VODKA” WWW.DALCASSIANWINES.COM

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Commercial Profile

Tune into the benefits of

music in your business A dual music licence from imro helps ensure repeat business and it even encourages customers to spend a bit more

T

here’s little doubt that the overall atmosphere and user experience for both customers and staff members visiting or working in a pub or hotel is significantly enhanced by the presence of music. Obtaining a Dual Music Licence from IMRO for the use of music in your premises ensures that you can legally use a vast repertoire of music to create a more positive and productive environment for your customers and staff.

Studies show that music encourages patrons to stay longer and in many cases, return more often. A recent survey revealed that 91% of respondents surveyed said they liked a bar with some

background music. Over three-quarters of drinkers said that background music would encourage them to go there more often and 82% of drinkers said they would buy another drink if music that people enjoyed was being played (source: www. musicworksforyou.com) Previously, businesses in Ireland that played recorded copyright music were obliged to obtain two separate licences covering different copyrights; one covering the public performance of the musical work on behalf of composers, songwriters and music publishers and the other covering the public performance of sound recordings on behalf of record producers and performers.

Since 1st January 2016, one Dual Music Licence covering both of these copyrights is now administered

by IMRO. This new arrangement makes life easier for businesses in Ireland by enabling them to obtain both the required IMRO and PPI copyright music licences through a single contract, receive a single invoice, make a single royalty payment and administration-wise, interface with a single licensing body.

For more information, contact IMRO’s customer support team at FREEPHONE 1800 66 10 30, by email at customerfirst@imro.ie or visit www.imro.ie/duallicence

Tune Into The Benefits of Music in Your Business There is little doubt that the atmosphere and ambiance in a restaurant, pub or bar would not be the same without music.

Taking out a Dual Music Licence from IMRO for the use of music in your pub or bar ensures that you can legally use our vast repertoire of music to create a more positive and productive environment for your customers and staff. You are also ensuring the music creators behind the music you use to enhance your business are fairly remunerated for their work.

91% of respondents surveyed said they liked a bar with some background music. Over three-quarters of drinkers said that background music would encourage them to go there more often and 82% of drinkers said they would buy another drink if music that people enjoyed was being played.

(Source: www.musicworksforyou.com)

If you play copyright music in your pub, hotel or restaurant for background purposes, you will need a Dual Music Licence for your business.

For further queries, contact our Customer Support Team at 01 661 4844, by email at duallicence@imro.ie or visit www.imro.ie/duallicence

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News

DIAGEO ACQUIRES MAJORITY SHAREHOLDING IN SEEDLIP Diageo has announced the acquisition of a majority shareholding in Seedlip, the world’s first distilled nonalcoholic spirits brand. Seedlip was launched by Ben Branson in 2015 to solve the dilemma of "what to drink when you’re not drinking." In June 2016, Seedlip announced a minority investment from the Diageo-backed accelerator programme Distill Ventures.

Independently run, Distill Ventures receives funding from Diageo to support entrepreneurs as they launch and grow innovative drinks brands.

Seedlip is the first non-alcoholic brand acquired by Diageo through Distill Ventures.

In the last three and a half years, Seedlip has grown from Ben’s kitchen to a presence in more than 25 countries. Seedlip’s three variants (Spice 94, Garden 108 and Grove 42) are stocked in over 7,500 of the world’s best bars, restaurants, hotels and retailers, including the majority of the world’s 50 best cocktail bars and over 300 Michelin Star restaurants.

DUBLIN INSTITUTION TO CLOSE The announcement that The Bernard Shaw is set to close down was met by dismay by the industry. Bodytonic said that it had tried over the last few months to renew the lease, stay on longer or buy the place but when planning permission for the venue’s beer garden was refused by An Bord Pleanala, its days were numbered. A new location has been announced however; The Bernard Shaw is set to take over the Porterhouse Whitworth in Phibsborough.

Java Republic scoops top award Java Republic was named Beverage Company of the Year at the 2019 Food & Drink Business Awards, held in September.

This year has been full of milestones for the company. At the start of the year, it won the award for Sustainable Manufacturer of the Year at the IMR Manufacturing & Supply Chain Awards. Following on from this, in May the company announced that it was joining forces with the Spanish coffee company Cafento, who is partnering with existing management to drive the expansion of the Java Republic brand into international markets.

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Pub Closures

Pub Closures on the Rise in Rural Ireland NEW FIGURES SHOW ALMOST 20% OF RURAL PUBS CLOSED BETWEEN 2005 AND 2018

L

ast year, Licensing World ran an article on the number of pubs that had closed in Ireland since 2005. At the time, it was reported that nearly 1,500 had closed, a loss that had been felt across rural Ireland in particular. We spoke to Mike Power, owner of the Cat’s Bar in Mount Melleray, Co Waterford, who had decided to close his pub the year before. The pub, which had been in Mike’s family for six generations, had played an important role in the small town; it was a place where people went to celebrate or commiserate, a place where people met, debated and socialised. For some, visiting the pub was one of the only times in the week where they had the chance to chat with other people.

Drink driving legislation forced Mike’s hand when it came to closing the pub; the business had become unsustainable.

In the article, Mike’s final comment was that more rural pubs would close and more livelihoods would be ruined. Unfortunately, recent figures have proved his prediction to be true. An analysis carried out by Drinks Industry Group of Ireland has shown that the number of rural pub closures is up. Almost 20% (1,535) of rural pubs closed between 2005 and 2018, compared to just 1% in Dublin. Revenue figures have shown that the rural pub population declined by almost a quarter in Tipperary (-22.5%), Mayo (-21%) and Cork (-25.6%) in the same period. Among the lowest decline in pub numbers reported were in Wicklow (-1.9%), Meath (-2.4%) and Kildare (-9.9%). In contrast, Dublin has experienced a net loss of only 10 pubs since 2005, a 1% decrease.

According to the analysis 71 rural pubs closed in 2018, a figure that stands as a stark reminder of the pub’s continued decline in rural Ireland. The majority of these low-earning businesses are located in rural Ireland and are particularly vulnerable to taxation policy, any sudden tax increases, any decline in inward tourism and economic uncertainty. The high cost of alcohol excise tax remains a source of concern for rural publicans and indeed, hoteliers, restauranteurs, offlicence owners and other drinks and hospitality business proprietors. Ireland has the second-highest overall alcohol excise tax in the EU, the highest excise tax on wine, the second highest on beer and the third highest on spirits.

DIGI has called on the Government to reduce alcohol excise tax by 15% over the next two years – 7.5% in Budget 2020 and then by an additional 7.5% in Budget 2021. For pubs in rural or isolated areas, the extremely high cost of alcohol excise tax puts them in a precarious position, limiting their ability to trade more successfully, continue to attract tourism and to invest in their business.

Padraig Cribben, DIGI member and CEO at Vintners’ Federation of Ireland, said: “Considering the sharp decline in the number of pubs, we need to monitor this industry and ensure the necessary supports are in place to reverse this trend.

While the Government committed to assist small rural businesses recover during the recession, business owners in the drinks industry were challenged by two increases in alcohol excise tax in Budget 2012 and Budget 2013. Our high alcohol excise tax slows the growth of these businesses and impacts their day-to-day operations and bottom line. We are calling on the Government to reduce excise tax to encourage the growth of our drinks and hospitality sector, return money to Irish consumers and make Ireland more competitive internationally, particularly ahead of a potential no-deal Brexit.”

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News

TIGH NORA – FIRST GIN BAR TO RELEASE ITS OWN GIN! THE AWARD WINNING ‘TIGH NORA GIN BAR’, IN THE HEART OF GALWAY CITY, IS THE FIRST GIN BAR IN IRELAND TO LAUNCH ITS OWN GIN Nora’s Irish Dry Gin is a classic London dry gin and an ideal choice for new and seasoned gin drinkers. On the palate, it’s a delicate, aromatic and perfumed gin, distilled in pot stills with a range of botanicals including juniper, peach, rose petal and bitter orange peel. The new gin is inspired by the bar’s namesake Nora Barnacle, the beloved wife and inspiration of James Joyce, credited as one of the most famous Irish poets.

Talking about the new gin Shane McMahon, General Manager of Tigh Nora, said: “We have over 200 different gins on our shelves but creating our own gin really is the icing on the cake for the bar! Our gin has been a labour of love for the past year; we’ve taken on board so much feedback from regular G&T drinkers, used our own experience of what customers want from a gin and carried out many taste tests to get the recipe just right. The result is a really impressive, premium Irish gin that we think you’ll love just as much as us.”

Nora’s Irish Dry Gin is available in Tigh Nora and in its adjoining bar, The Front Door Pub, along with its sister bars The Liquor Lounge, The Dail Bar, Blake’s Corner Bar, Brasserie on the Corner and Tom Sheridan’s. When ordering, the perfect serve is a slice of red grapefruit, sprig of fresh mint and a crack of black pepper in a goblet glass, with a Schweppes 1783 crisp tonic water. www.tighnoragalway.com

JAMESON DISTILLERY SETS OFF ON WORLD TOUR Irish Distillers’ Bow St. Experience is going on tour. From September 2019, the experience will activate in Lisbon, Portugal. Jameson has created a replica of its flagship experience and shipped it to the Portugese capital, bringing the home of the brand to new audiences. Visitors to the Lisbon pop-up will experience the history, heritage, production process and taste of Jameson and in addition, the surrounding Jameson Village will offer a range of interactive, fun experiences and live entertainment including bartender masterclasses, a tattoo studio and a barber shop.

ALL-IRELAND REPLAY MEANS BIG BUCKS FOR DUBLIN PUBS The All-Ireland final replay saw tills ringing across Dublin city pubs and bars. Described as "another Christmas", some pubs told The Herald that they expected to triple their regular weekend profits.. Aiden Brown, the owner of Peadar Browns on Clanbrassil Street, told the paper that he expected to triple his weekend profits for the final replay. "Between last year's final and this year's final, they have been the two busiest days trading in the five years we've been here," he said.

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Advertise in

Issue 2

In High Spirits

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

Interview

The Perfect Pairing LICENSING WORLD CHATS TO DALCASSIAN MD JOHN DILLON AND PJ RIGNEY, FOUNDER OF THE SHED DISTILLERY, TO FIND OUT WHAT MAKES THE PERFECT PARTNERSHIP

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Interview

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rumshanbo Gunpowder Irish Gin from the Shed Distillery is a proper Irish success story. Established in 2016, the brand has quickly become one of the most popular gins in the world. A partnership with Dalcassian Wines & Spirits has further helped solidify Drumshanbo, bringing the brand to prominence and helping to launch it at the Bar of the Year Awards 2016. Dalcassian, which was launched in 2005 to provide affordable wines to the on-trade, has built a world-class partnership with The Shed Distillery.

We caught up with John Dillon, MD at Dalcassian and PJ Rigney, founder of The Shed Distillery and co-owner of Dalcassian, to talk about what it takes to create a world-class partnership.

Q. WHERE DOES YOUR INTEREST IN CREATING AND MAKING BRANDS COME FROM? PJ: Creating brands is something that has always excited me. The Shed Distillery project is special because it’s a culmination of a lot of previous experience, travel and dreams. It’s about creating remarkable brands that can compete with the best in the world. These brands are connecting with consumers very quickly, not just in Ireland but internationally.

THERE ARE SO MANY NEW GINS POPPING UP; WHAT SEPARATES DRUMSHANBO GUNPOWDER GIN FROM THE OTHERS? PJ: I was in a wholesaler in Italy recently and he had 600 gins on his shelves. His first comment was, ‘Oh my god, not another gin.’ What separates us from the crowd is that we distil everything at the Shed Distillery in Drumshanbo.

To take that around the world and connect with consumers, not just here but everywhere, is very exciting. With consumers outside of Ireland, what they really love about our brand is that it comes from a real place with real people, that we own the distillery and we actually distil it in a beautiful medieval style copper gin still.

John: Gunpowder Gin is the number one premium gin in Ireland. From Dalcassian’s perspective, we are proud to be a part of this brand. Pat and myself go back several years to when we set up Dalcassian together. Pat’s dream was always to open up the distillery and Dalcassian is so proud of what Pat has achieved.

Every one of my sales team is passionate about the brand and indeed all the brands that we do.

HOW IS SAUSAGE TREE VODKA PERFORMING? PJ: Sausage Tree is doing well. It’s still early days, it’s only on the market 10 months at this stage.

I can’t say at this stage that we have exploited the potential of the brand, that’s yet to come.

Gunpowder Irish Gin has been such a success; taking it to markets around the world has kept us very busy, but we are working nicely with Sausage Tree right now.

YOU’RE ALSO PREPARING TO LAUNCH A NEW WHISKEY ONTO THE MARKET PJ: Yes, we’re focused on the single pot still of the whiskey category, a very premium, very special category. We have been distilling since Dec 2014, so we are coming up to five years now. We plan to have an inaugural release at the end of this year which we’re very excited about. Today we’ve been finalising the product’s packaging and it’s actually been quite emotional.

We haven’t sold a bottle yet, but we will very soon. What will define the brand – and this will be part of our mantra going forward – is that every precious drop of our whiskey and our gin is distilled at our distillery.

John: Every single publican is waiting for the release of this whiskey because such a good job has been done with Gunpowder Irish Gin. Everyone wants to get their hands on a bottle.

We are lucky that we can release a small batch this year; it will be a limited supply and not widely available.

PJ: There has been huge interest from distributors and drinks industry buyers in the whiskey industry around the world. Just to give an idea, the Prince of Monaco has bought some of the first cask.

"THE NEXT NEW THING WILL BE BRANDS THAT ARE HONEST AND HAVE A STORY TO TELL, BRANDS THAT COME FROM A PLACE THAT'S AUTHENTIC. LOW ALCOHOL CONTENT DRINKS ARE POPULAR BUT LET'S SEE IF THAT STICKS OR IF IT'S A FAD" CAN YOU TELL US OF ANY FUTURE PLANS FOR THE DISTILLERY? PJ: While our primary focus is always on the drinks, the next big project that we will be launching is the new visitor experience in 2020.

That’s very advanced at the moment; it will bring new jobs to Leitrim and we’re very excited about that.

TELL US A LITTLE ABOUT DALCASSIAN WINES & SPIRITS John: Pat and myself set up Dalcassian Wines & Spirits in 2005. I think that the whole industry has changed in the past five or six years since Pat and myself set up the business. The way people drank back then was different, it was more of a shot type of industry. In the last five years, we’ve see the explosion of premium

brands. We’re so lucky in Dalcassian that we had Gunpowder as our first brand, a drink that was ahead of the posse. We wouldn’t have been able to do it only for the trade support. Our launch three years ago was amazing, Pat was very proud getting up on stage at the Bar Awards and presenting the first Gin Bar award.

Since then, it’s been an amazing success. A lot of hard work has gone into it on both sides, the entire sales team has been immersed in the distillery and got under the skin of the brand.

PJ: Dalcassian is not just our distributor for the brand, it’s much more than that. Essentially, it's the heartbeat of the Shed Distillery and all the brands that we do. It gives us a massive competitive advantage. John has done an extraordinary job in the domestic market and that allows us to take that work oversees.

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Interview

JOHN DILLON AND PJ RIGNEY

WHAT’S THE BIGGEST CHANGE YOU’VE SEEN IN THE INDUSTRY? John: In the recessionary times, it was three shots for a tenner. That’s dead now. The next generation is health conscious; they're working out, they’re going to the gym. When they go out, they want to drink premium, they want an occasion, they are not going out to get hammered.

PJ: The two big changes are massive consolidation, in terms of brand ownership into the larger companies and the second thing is consumers are looking for experiences when they go out and when they consume alcohol. Consumers are more discerning and savvier and they also want to know more about the drinks, how they’re made and where they come from. Authenticity is key. People want to know what’s under the bonnet and for that reason, they want to see our Distillery.

John: The publicans have really gotten behind these new premium brands. Our job is to educate staff, make sure they’re trained and that they have the best team behind the bar. We have two dedicated mixologists working for the team, one in Dublin and one outside of Dublin. Their job is solely to go around developing Gunpowder Gin, making sure it’s served correctly.

WHAT’S THE NEXT BIG DRINK? PJ: I expect gin to steady. There will be more growth but not at the same rate. In other European markets it’s already flat, there’s a bit of growth but not a whole lot. The next new thing is going to be brands that are really honest and have a story to tell, brands that come from a place that’s authentic and that could be gin or it could be whiskey. Low alcohol content drinks are very popular right now but let’s see if that sticks or if it’s a fad.

Non-alcoholic beer is definitely going to continue to grow I think.

WHAT DO YOU ATTRIBUTE THE SUCCESS OF DALCASSIAN AND THE SHED DISTILLERY TO? John: Everybody involved is totally committed to the brands. Both the Shed team and the Dalcassian team often give up their weekends to go and do private tastings within the O’Brien group, within independents and even in the pub end of the business.

Training sessions are carried out morning, noon and night and none of the teams ever complain. It’s all about people and relationships in this game.

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Commercial Profile

For the best drinks In the best bars

Innovation and quality has kept Thomas Henry to the forefront of the drinks industry for almost a decade

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homas Henry was founded as a start-up in Berlin 2010.

The founder’s vision was to create the best mixers for their favourite cocktails and long drinks. In collaboration with bartenders and experts from the beverage industry, they developed several tonic water recipes and put the first products into action after a period of experimenting and testing.

As the brand’s face they chose THOMAS HENRY – an apothecary based in Manchester, England, who managed to add carbon dioxide to water for the first time in 1773, thus creating the basis for all sparkling soft drinks to this day.

From the starting-point, the brand and company quickly and dynamically developed into the number-one premium bitter soft drink brand in Germany and the trendsetting import brand from Berlin.

Berlin and the vibrant bar scene and nightlife of the German capital have been the physical and spiritual home of Thomas Henry from the beginning and give the brand its exceptional authenticity and reliability. Up until 2015, Thomas Henry was only sold in bars and clubs. Consequently, demand rose among consumers who wanted to mix the drinks from their favourite bars themselves at home. The brand had its major launch in retail at the end of 2016 and is now available at food retailers across Germany.

Thomas Henry GmbH und Co. KG currently employs 70 people at its Berlin location. More than 50% of its

employees are involved in sales and look after the on-premise and retail channels throughout Germany and D-A-CH region. Until today, there is one production source delivering total volume of product; the “Staatlich Bad Meinberg Mineralbrunnen” is bottler and production partner of Thomas Henry.

Thomas Henry products are sold in more than 50 countries. Due to over proportional growth in the export channel, the company expects further expansion across Europe and beyond.

To this day, Thomas Henry stands for the best drinks in the best bars. In 2018,

these bars can not only be found in Berlin, but also in London, Brussels, Milan, Madrid, Santiago de Chile, Singapore and also in New York.

Innovation is one of the core values of the Thomas Henry brand. In this context, innovation can be applied not only to product development, but also to other brand-related measures. Right now, new products for the coming years are being researched. The aim is to always keep Thomas Henry up to date and to further establish the company as a trendsetter in gastronomy – for the best drinks in the best bars.

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Spirits

that's the spirit TAKE A LOOK AT OUR CHOICE OF SOME OF THE MOST IMPRESSIVE SPIRITS ON THE MARKET

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Spirits

The Sexton Single Malt I r i s h W h i s ke y

Commercial Profile

The Betsy, Swords

DEAD OF NIGHT

The Sexton Single Malt Irish Whiskey is crafted by Master Blender Alex Thomas, 35ML THE one of Ireland’s few female whiskey SEXTON SINGLE blenders. The term ‘Sexton’ is derived MALT from the Medieval Latin word – sacristanus – meaning custodian of sacred objects 25ML FRESH and is used to describe the man who LEMON JUICE prepared the grave, the last man to witness the body before being laid to rest.

20ML SUGAR Thomas uses classic Irish single malt SYRUP techniques to craft The Sexton, with only three ingredients of 100% malted barley, yeast and water from Ireland. But what 1 EGG WHITE makes it truly special is the maturation process. It is triple distilled for smoothness 12.5ML RED in copper pot stills and exclusively aged WINE in Oloroso sherry butts to achieve a depth of flavour from the wine-soaked barrels.

SERVE ON THE The Sexton Single Malt Irish Whiskey is ROCKS a new and unexpected single malt, rich in hue, approachable in taste and deep and memorable in character. On the nose, notes of honeyed malt, nuts and dark chocolate followed by hints of marzipan and allspice.

The refreshing palate reveals notes of dried fruit which is followed by a layer of complexity; rich notes of nuts, spice and citrus oils and finally a pleasant oak finish with a honey sweetness that slowly fades.

A versatile whiskey in nature, The Sexton is the perfect addition to any cocktail.

wins at 2019 bar awards Outstanding customer service marks The Betsy out from the crowd

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inning the award for Outstanding Customer Service at this year’s Bar of the Year Awards 2019 is a huge achievement for The Betsy, Swords and all the team as we constantly strive to meet the expectations of our customers all year round.

Our stunning and flamboyant décor and floral theme which runs throughout makes The Betsy stand out from the crowd.

Our garden terrace allows our customers to dance the night away under the stars while enjoy fabulous cocktails in a picturesque setting. We serve food daily, from our fillet steak special to roast dinners on a Sunday – we have it all. Our staff are here to help and guide you through our menus and make sure your experience is a memorable one. From christenings and birthdays to Christmas parties, we cater for all occasions!

There’s nothing we can’t do here at The Betsy.

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Spirits

J a c k D a n i e l ’s O l d N o 7 Jack Daniel’s Old No 7 is charcoal-mellowed drop-by drop, then allowed to age in its own hand-crafted barrels.

The Tennessee Sippin’ Whiskey is ready only when its tasters says it is.

More than a century later, Tennessee Whiskey is still judged by the way it looks, smells and of course, by the way it tastes.

GENTLEMAN JACK Gentleman Jack is the only whiskey in the world to be charcoal-mellowed twice – once before going into the barrel and again after reaching maturity, giving it ultimate smoothness.

Gentleman Jack is fullbodied with fruit and spices and its finish is silky, warm and pleasant.

GENTLEMEN’S MANHATTAN 50ML GENTLEMAN JACK STIRRED WITH MARTINI SWEET VERMOUTH AND A DASH OF ORANGE BITTERS, FINISHED WITH A LIGHT SPRAY OF ARDBEG 10 YEAR SCOTCH AND ORANGE TWIST.

R e d b r e a s t 1 2 Ye a r O l d Single Pot Still Irish W h i s ke y Redbreast 12 Year Old Single Pot Still Irish Whiskey, which is crafted at Midleton Distillery by Irish Distillers, took home the World Whisky Trophy at the prestigious International Wine and Spirit Competition recently. The competition awarded Redbreast 12 Year Old with its highest honour across Irish, American and Japanese whiskeys after scoring an impressive 98 points. The competition also honoured Midleton Very Rare Barry Crockett Legacy and Jameson Cooper’s Croze with 98 points, which was underpinned by Irish Distillers winning the majority of Gold Outstanding honours within the Irish whiskey category.

Success at the IWSC parallels stand-out performances for the Midleton portfolio at the Beverage Testing Institute, with Jameson Bow Street 18 Years Cask Strength and Redbreast 21 Year Old receiving platinum medals, the BTI’s most prestigious award, for scoring 96 points respectively. In addition, Irish Distillers scooped 27 edals out of the 67 medals medals on offer at The Irish Whiskey Masters, with 16 Gold Medals and seven Masters awarded across the range. The Redbreast portfolio was presented with coveted Master and Gold medals, with Redbreast 21 Year Old commended by the judges for ‘showing something different to the rest of the pack.’

SINGLE BARREL Once Jack Daniel’s whiskey has been mellowed, drop-by-drop, through 10 feet of sugar maple charcoal it begins its journey towards maturation, resting in the hand-made charred American White Oak barrels.

After some time and careful tasting by the master tasting panel, only the very best barrels are put to one side.

These barrels are highlighted as single barrels as they show signs of a unique flavour. Each barrel is distinctly unique due to its location in the barrelhouse and the personality of the wood. As a result, every single one has its own individual flavour and character. The barrel is never blended with another barrel; the whiskey in your bottle is one of 149 bottles available.

Hence the unique neck strip with the date, bottle number and even where it was rested in the cellar!

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

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customersupport@candcgroup.com

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Spirits

Glendalough Distillery Whiskeys from Glendalough Distillery have been recognised globally with a whole host of accolades and awards.

Glendalough 13-Year-Old Mizunara Finish Single Malt was recognised by the Whiskey Advocate in its 2018 ‘The World’s Top 20 Whiskeys’. It also won Gold in the 2017 Irish Whiskey Masters. The Glendalough 7-Year-Old Porter Cask Finish Single Malt was a category winner in the 2018 World Whiskies Awards while Glendalough Double Barrel won Gold at the 2017 San Francisco World Spirits Competition, Gold (2017) and Double Gold in 2015. It also won the gold medal at the 2017 and 2015 Irish Whiskey Awards.

The team at Glendalough Distillery are also set to add the following new whiskeys to its portfolio in 2019 - the first two releases from its new Connoisseur Collection which includes a 17-Year-Old Single Malt finished in rare virgin Mizunara Oak and a 25-Year-Old Single Malt aged in Bourbon and Oloroso barrels and finished in virgin Irish Oak.

Rusty Dogg Spiced Rum Rusty Dogg Spiced Rum by Dalcassian Wines & Spirits is fast becoming a favourite pouring rum in venues across Ireland.

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

One of the finest rum brands from the Dominican Republic, Rusty Dogg Spiced Rum bears notes of the exotic with the recipe including Madagascan Vanilla and Argentinian Plums.

Rum drinkers will appreciate the balance of the spicy elements in the rum, which is best served as a long drink or as the main ingredient in classic cocktails like a Mojito or Daiquiri. Rusty Dogg Rum is distilled by hand in an area near Pico Duarte, the highest mountain in the Dominican Republic. The unique climate in the Dominican Republic enhances the ageing process and the smooth, flavoursome liquid in each Rusty Dogg bottle. As well as the Spiced Rum, the Rusty Dogg range also includes white and coconut rums.

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Commercial Profile

The perfect glass for the

perfect pint

Carling launches new easy carry pint glass to ease on-trade queuing

Liam Mangan, Customer Marketing Executive at Carling said: “Our aim was to create the perfect glass for the perfect pint, whilst responding to the needs of consumers. We know pub goers can feel uncomfortable leaving drinks on the bar because they can’t carry them all. We wanted to design something iconic which really brings people together.

This is why we created our new easy carry glasses.

We hope people find getting pints for friends, a far more comfortable experience now.”

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arling, Ireland’s number one standard lager, is delighted to launch its brand-new easy carry pint glass for the Irish market. The glasses, designed to help pub goers carry up to four pints back from the bar when enjoying a pint with friends, were launched in the summer at selected pubs nationwide.

The innovative new design, created in partnership with London-

based design agency, BrandOpus, incorporates vertical grooves, helping the glasses interlock together, while the embossed lettering creates a tactile grip. The glasses are also designed to be wider at the top and thinner towards the middle to create a natural gap for the hands to wrap around the glass more easily.

As well as the more ergonomic design, the glasses have a nucleated bottom, designed to keep pints fresher for longer.

Ryan McFarland, General Manager for the Island of Ireland at Molson Coors, said: “The launch of the new glassware range reflects our ongoing commitment to our on-trade customers. Consumerfacing innovations such as this will help reduce crowding and queuing time around the bar, improving overall sales during busy periods.

Our aim is to simplify the drinking experience for our consumers while helping pub operators to improve profitability through driving sales revenue in bars and pubs.”

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Interview

is a magic number LICENSING WORLD TALKS TO CASK’S ANDY FERREIRA ABOUT WINNING THREE GONGS AT THIS YEAR'S BAR AWARDS 29

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Commercial Profile

Shaking

Things Up Glendalough distillery’s range of whiskey and gin is pushing further into the on-trade nationwide

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ccording to Gary McLoughlin, Glendalough’s Marketing Director and co-founder, the company’s craft spirits make for a really compelling addition to any bars’ drinks menu. “They’ve won awards on a global stage but are made with a local ethos. The flavours we’ve managed to capture in our spirits make them great for a simple serve, really holding their own with a premium mixer.” Both the gin and whiskey are top shelf spirits but are “priced to pour", according to McLoughlin. The Rose Gin brings a more natural alternative to any bar’s pink gin offering, given that it’s flavoured and coloured with fresh rose petals.

To make its Wild Botanical Gin, Glendalough forages wild plants from the mountains around the distillery. What they pick goes fresh (not dried) into the still within hours of foraging and all the botanicals are sustainably collected each day they distil. They are painstakingly slow-distilled to tease out the delicate flavours, in tiny batches of less than 250 litres. The cut-points are decided batch by batch, by smell and taste (never timed or automated) as if each batch is the first.

“We think all this effort puts it on a whole other level of flavour,” said McLoughlin.

“The knowledge, experience and manhours in each bottle are what makes it so special.”

Floral, fragrant and flavourful, the small-batch Rose Gin sees a complete rebalance of the Wild Gin recipe with extra fruit, flowers, spices and of course a lot of fresh rose petals. Three varieties are vapour distilled – the rare and elusive Wild Rose from the Wicklow mountains, large fragrant Heritage Roses and the

ancient prized Damask Rose. After distilling, it is further infused with even more roses to deepen the flavours and of course the lovely pink hue. This is not “just another pink gin”- far from it. The depth and complexity really need to be tasted to be understood.

Glendalough’s Double Barrel whiskey gains its sweet, smooth vanilla notes from three years in Bourbon barrels before being transferred to 500 litre Oloroso casks from Montilla. After nearly a year in these casks it picks up rich, dark and fruity flavours (raisins, sultanas, fig, candied peel, cinnamon and nutmeg) and a nutty, complex finish.

“We’re really excited to shake things up a little more over the coming months in the on-trade,” said McLoughlin. Looks like we’ll be seeing more of St Kevin around the place in the very near future!

For more information, contact Coca-Cola HBC Ireland Ltd on 1890 262 226 or your local Coca-Cola HBC Area Developer

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Interview

Cask in Cork took home the highest honour on the night at the Bar of the Year Awards 2019, winning Bar of the Year for the second year in a row. It was one of three awards that Cask took back to the rebel county, the others being Cocktail Bar of the Year 2019 which the bar has won for the third year running and Bar Manager of the Year 2019 which went to Andy Ferreira.

“I think there’s one characteristic that the best bars in the world share and that’s their innovative drinks programmes.

Cocktails obviously play a major role at Cask and we put a huge amount of time and effort into ensuring our cocktail menus are as innovative as possible, but it’s not just about cocktails.

Ireland has some of the best pubs on the planet so to stand out, we have to ensure we’re good at lots of things. It’s about having a great pint of Guinness, it’s about making sure customers feel relaxed and it’s about ensuring your food is on point. We tick all those boxes, we fit very well into that category of a contemporary bar that does those things,” said Andy.

Seasonal menus at Cask change four times a year.

“We’re almost reinventing ourselves with each menu change. The work that goes into our drinks menus is huge, you’re talking about weeks and weeks of research. We’re now on our tenth cocktail menu and we really put our heart and soul into the development of each one. It would be very easy to use the same ingredients in this autumn’s menu as last autumn’s but we don’t let ourselves do that. We’re constantly pushing ourselves to our limits.”

Inspiration for the menus is, for the most part, derived from nature. “The base of our cocktail will always come from something we can source in Ireland. That means that we must have a real connection with the things that grow around us. It’s something that restaurants have been doing for years but bars, not so much.” Creativity comes from not allowing yourself to use the usual ingredients. “For example, you have to think and research other ways of getting acidity into a drink, of getting that balance and flavour in there. We don’t use pineapples but we still want the flavour so we’ll use pineapple sage or pineapple mint or weed. We’ve learned a lot about the chemistry of drinks over the years. It’s a constant evolution of learning for us.”

According to the latest figures, tourist numbers are down across the board. “We also run a hotel and numbers are slightly down, the same as

with lots of other hotels. In Cask, we haven’t really noticed it. We’re very fortunate that nine times out of 10, all the tables and chairs are taken in the evening. It’s a great excuse if you’re not busy to say, well it must be down to Brexit but I don’t believe in excuses. Of course numbers are down and of course people don’t have as much spending power as they did but as long as you can keep offering value for money to your customers, then they’ll come back.” Cocktails at Cask cost €12 and while some might say that’s a bit steep, if you take into account the amount of work and knowledge going into that drink, it’s a fair price. “If you look at the spirits that we’re using and the work that goes into them, it’s not expensive at all. We also include a non-alcoholic cocktail on all our menus, which we research just as much as the rest. On our last two menus, we’ve also included a low ABV drink.”

Andy and the team at Cask intend to build on their latest success and keep on producing some of the most creative and innovative drinks menus in Ireland. “We were delighted to win the awards, particularly when the Irish hospitality industry is so vibrant right now. To be recognised within this industry and to fly the flag for Cork is great!”

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r u o o t u o y Thank

s r o s n o p 2019 S

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BAR OF THE YEAR AWARDS 2019

Cask, Cork Bar of the Year 2019 Cocktail Bar of the Year Bar Manager of the Year

The hottest ticket in town…

Sponsored by Licensing World

For the second year running, Cask brought home the big award of the night to the real capital. Alongside winning Bar of the Year, the Cork bar took home the Cocktail Bar Award for the third year running (sponsored

by Luxardo) as well as the Bar Manager of the Year award, which went to Andy Ferreira (sponsored

by Funkin). Judges described the amazing cocktails on offer at Cask and the high level of service – "bar tender took the glasses off the shelves using a napkin to touch the stems. My friend ordered a Bloody Mary and the bar tender asked was she a vegetarian. I was wondering why until the cocktail came out with a rustic mini sandwich on top! Amazing."

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ach year, the Bar of the Year Awards reminds us just how extraordinary our bars and pubs around the country actually are. Once entries start pouring in, we at Bar HQ never fail to be impressed by the high standard of entries we receive every year. 2019 was no different.

Tom Dunne took to the podium once again to hand out the much-coveted awards at the glittering ceremony, which was held at the Clayton Hotel Burlington Road. Guests were once again treated to carefully chosen drinks with each course while the tasting village, which was held before the ceremony, gave guests a chance to sample a variety of both new and established drinks from Ireland and further afield.

The Bar of the Year Awards recognises and celebrates the tireless work that goes into making Ireland’s on-trade such a vibrant and innovative sector. Congratulations must go to all shortlisted finalists for their many and varied achievements over the past 12 months.

There can only be one winner or in this case, 29 winners in each category. Once again, Cask took home the overall Bar of the Year Award, along with the Cocktail Bar of the Year Award and the Bar Manager of the Year award.

We hope that you all enjoyed this year’s ceremony. Events like these are important; they shine a light on the people behind the fantastic venues on this year’s shortlist and recognise the work that goes into making these bars and pubs the award-winning, successful businesses they are.

Congratulations to all the winners and we look forward to seeing you again next year!

101 Limerick Overall Winner Southern Comfort People’s Choice Sponsored by Southern Comfort

DUBLIN Igo Inn The overall winner of the 2019 Southern Comfort People's Choice award went to 101 Limerick, a multi-levelled cocktail bar with an edge, offering three floors of fun in the heart of the city. Opened in December 2017 the venue, which consists of six themed bars, has quickly become one of the city’s most popular bars.

Denise Editor, Licensing World

LEINSTER Left Bank MUNSTER 101 Limerick CONNACHT/ ULSTER Janey Mac’s

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Blake's Corner Bar Bar Food of the Year

JM Reidy’s Best Designed Bar/Inside Space

Sponsored by IXI

Sausage Tree Pure Irish Vodka

SILVER Upstairs, The Bull & Castle by F.X.Buckley

SILVER Cask

Judges who visited Killarney-based JM Reidy’s were extremely impressed with this public house. They commented that, without comparison, “it is the best bar I have ever been in.”

Expertly designed down to the tiniest detail, the judges added that the staff and service were faultless and the premises was kept in perfect condition during a busy service time.

BRONZE A quintessential traditional Irish The Loft, pub, Blake’s Bar in Galway is the Shelbourne place to go to savour delicious food, Social soak up the live music, chat with friendly locals or relax by an open fire. Blake’s, which is known for offering customers the real ‘Galway welcome’, is adjoined to Brasserie on the Corner, making it the perfect spot to enjoy a pre or post dinner tipple.

BRONZE Americana Bar, The Devlin

JM Reidy’s Best Newcomer SILVER The Betsy BRONZE Bonobo

Buskers On The Ball Best Bar to Watch the Match Sponsored by Sky

SILVER The Castle Sports Bar Belturbet

BRONZE Warehouse Bar A one of a kind social interactive & Kitchen sports bar and entertainment venue, Buskers on the Ball is located in the heart of Temple Bar on Fleet Street. It’s Dublin's number one venue for fun, featuring four ping pong tables, seven pool tables, two American pool tables and two foo's ball tables, not to mention Dublin's largest indoor video wall showing all major live sports.

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文化茅台 中华国粹 Cultural Moutai Chinese Quintessence

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Café en Seine City Bar of the Year

SILVER The Front Door Pub

Sponsored by @lacarte

BRONZE Left Bank, Kilkenny

Impala Craft Bar of the Year

Knight's Bar at Clontarf Castle Hotel Gastro Bar of the Year

Sponsored by J & C Kenny

BRONZE 57 The Headline

One of Cork’s newest bars, Impala is home to a massive 22 rotating beer taps, a considerable selection of natural and organic wines and an eclectic cocktail menu. It’s also one of a growing number of Cork pubs that are happy to have dogs come inside with their owners.

In November 2018, Café en Seine re-opened after a five-month, €4 million makeover. One of Dublin city’s most iconic venues, the reimagined, vast space includes a restaurant along with five bars and an indoor Parisian street garden, complete with retractable roof, all over three bars.

Piglet Wine Bar Wine Bar of the Year

SILVER Urban Brewing

SILVER Wrights Anglers Rest BRONZE Left Bank, Kilkenny

Innovative, delicious dishes and excellent service from knowledgeable staff saw Knights Bar at Clontarf Castle win the Gastro Bar of the Year award. Customers experience a journey through modern Irish cuisine with carefully designed contemporary menus served in a beautiful 12th century Irish bar.

SILVER Tomahawk BRONZE Wine & Tapas Bar, The Old Orchard

Opium Club Late Bar of the Year/Nightclub of the Year

A small, cosy wine bar in the Christchurch end of Temple Bar, Piglet was a plan hatched

by Enrico Fantasia and Thibaud Harang over many glasses of wine and plates of good food. The wine list is a carefully selected mess where natural, biodynamic and organic wines cohabit with the most classic European appellations and where the owners’ two great passions are featured prominently: magnums and old vintages. The menu is an often changing list of dishes that can be mixed, matched and shared in order to suit any kind of appetite.

Opium Club’s newly refurbished, state-of-the-art nightclub features several LED screens, two bar areas, a rooftop smoking area and a large dancefloor that’ll keep you moving until the early hours. The club takes inspiration from the colour and vibrancy of Tokyo and classic manga novels.

SILVER The Quays, Galway BRONZE Studio One Venue & Garden, Silken Thomas Kildare

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Russell’s Saloon Gin Bar of the Year Sponsored by Drumshanbo Gunpowder Irish Gin

Panorama Bistro & Terrace, The Montenotte Hotel SILVER Hotel Bar of the Year Sophies,

SILVER Janey Mac’s BRONZE Gin Library, Galgorm Spa & Golf Resort

Sponsored by London Essence

The Dean

BRONZE Great Southern Killarney Featuring an extensive selection of gins and staff members well-versed in how to make the perfect G&T, Russell’s Saloon was a worthy winner of this year’s Gin Bar of the Year award. Judge’s commented that staff demonstrated great social and technical skills while a warm and friendly atmosphere makes Russell’s a superb gin bar.

If you’re ready to kick back with a craft beer and some local tapas or watch the sunset with a cocktail, Panorama Bistro & Terrace at The Montenotte Hotel Cork is the spot to be. The venue features a range of menus offering breakfast, casual daytime dining, afternoon tea and of course, its impressive evening a la carte.

The Virgin Mary Bar Innovative Bar of the Year Sponsored by Lillet and Ceders

The Sidecar Bar, The Westbury Hotel Five Star Hotel Bar of the Year Sponsored by Schweppes

SILVER Prince of Wales Bar, Ashford Castle Hotel

SILVER Cask BRONZE Token

Dublin’s first alcohol-free bar, The Virgin Mary caters to those looking for something a bit different. An innovative drinks menu includes enticing alcohol-free cocktails, nine types of non-alcoholic beer and de-alcoholised wines. The new bar has risen to the challenge of creating drinks that are just as appealing as their alcoholic versions.

BRONZE 1824 Bar, The Shelbourne

The Sidecar is a stylish, elegant and modern take on a 1930’s cocktail bar.

Alongside a wide range of wine, beer and spirits, customers can enjoy the experience of having their Martini prepared tableside from the Martini trolley. The Sidecar Bar is sure to charm.

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WINNER At the Betsy we pride ourselves on the standard of service each of our customers receive. Constantly learning and growing as a team, we strive for the best.

Our stunning and flamboyant décor makes The Betsy stand out from the crowd with our floral theme running throughout.

Our garden terrace allows our customers to dance the night away under the stars while enjoy fabulous cocktails in a picturesque setting.

We serve food daily, from our Fillet Steak Special to Roast Dinners on a Sunday – we have it all.

Our staff is here to help and guide you through our menus and make sure all your expectations are met.

From Christenings to Birthdays to Christmas Parties, we cater for them all!

There is nothing we can’t do here at The Betsy.

FOR MORE INFORMATION CONTACT US ON 01 840 4002 | BOOKINGS@THEBETSYSWORDS.COM

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The Workman’s Club Live Entertainment Bar of the Year Opened since 2010, The Workman’s Club is renowned for playing host to some of the world’s top performers. The striking old-school decor has been making the club a popular choice for parties, launches, screenings, book readings and multimedia takeovers, as well as photo, video and movie shoots for years.

The Old Orchard Local Bar of the Year The Old Orchard is one of the best known local pubs on the southside of Dublin city. A ‘local’ bar in the truest sense of the word, visitors to the Old Orchard return time and again for its authentic atmosphere, friendly staff and one of the finest beer gardens in the county.

SILVER Dolans Pub and Restaurant BRONZE Whelan’s

SILVER Blackbird Ballycotton BRONZE An Poitín Stil

The Shelbourne Bar Whiskey Bar of The Year Sponsored by Dublin Liberties Distillery

The judges were blown away by the Shelbourne Bar, commenting that staff displayed amazing whisky knowledge. Innovative, trendy menus showcase the Bar’s extensive offering and even though the menu is vast, its' clever design makes it completely accessible. Even if you know nothing about whiskey, you will by the time you're finished flicking through The Shelbourne Bar’s categorised menu.

Louis Fitzgerald Group, 50 years in Business The Chawke Pub Group, 60 years in Business Special Recognition Awards

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Meet the 2019 Winners

Jean McGuinness Staff Personality of the Year

Bar Food of the Year Sponsored by IXI Blake's Corner Bar

Sponsored by Paddy

Best Bar to Watch the Match Sponsored by Sky Buskers on the Ball Best Designed Bar /Best Inside Space Sponsored by Sausage Tree Pure Irish Vodka J.M. Reidy’s City Bar of the Year Sponsored by Atlacarte Cafe En Seine Cocktail Bar of the Year Sponsored by Luxardo Cafe en Seine Craft Bar of the Year Impala Dog-Friendly Bar of the Year Peadar's Bar

Local Bar of the Year The Old Orchard Best Newcomer J.M. Reidy’s Outside Space of the Year Sponsored by Diplomático The Central Navan Outstanding Customer Service Award Sponsored by Hotel & Catering Review The Betsy Restaurant Bar of the Year Wild Honey Inn Tourist Bar of the Year Durty Nelly’s Bar Traditional Bar of the Year Sponsored by Arc Lowry’s Irish Music and Whiskey Bar

Gastro Bar of the Year Knight's Bar, Clontarf Castle

Whiskey Bar of The Year Sponsored by Dublin Liberties Distillery The Shelbourne Bar

Gin Bar of the Year Sponsored by Drumshanbo Gunpowder Irish Gin Russell’s Saloon

Outstanding Whiskey Experience Sponsored by Dublin Liberties Distillery The Tack Room, Adare Manor

Hotel Bar of the Year Sponsored by London Essence Panorama Bistro & Terrace, The Montenotte Hotel

Wine Bar of the Year Sponsored by J&C Kenny Piglet Wine Bar

5* Hotel Bar of the Year Sponsored by Schweppes The Sidecar Bar, The Westbury Hotel Innovative Bar of the Year Sponsored by Lillet & Ceders The Virgin Mary Bar Late Bar/Nightclub of the Year Opium Club Live Entertainment Bar of the Year The Workman's Club

Staff Personality of the Year Sponsored by Paddy Whiskey Jean McGuinness, Russell’s Saloon Special Recognition Award Charlie Chawke Group Louis Fitzgerald Group Bar Manager of the Year Sponsored by Funkin Andy Ferreira Southern Comfort People’s Choice Award 101 Limerick

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Back Bar

Meet theLadiesof A GROUP OF FEMALE BARTENDERS IN DUNDALK ARE RAISING STANDARDS OF SERVICE ACROSS THE TOWN’S PUBS AND BARS

Liquor Ladies of Liquor was set up earlier this year

by Michelle McGuinness, Manager at The Market Bar and Jean McGuinness, Manager at Russell’s Saloon. Made up of women that work in the drinks industry in Dundalk, the aim of the group is to create a place for female bartenders to share tips, network and increase their knowledge of products and industry events. The group held its first meeting in late August, coincidentally on International Women’s Equality Day. “We had about 25 women there on the night. It was a good opportunity to find out what people are interested in training up on. The whole point of Ladies of Liquor is to give people confidence and to help them realise that there is potential in their job and they can progress up the ladder.

Unless you’re in touch with some of the reps all the time, you don’t really hear about events and competitions that are going on. Ladies of Liquor is all about spreading the word and creating a community of female bartenders in Dundalk that can bounce ideas off each other and take part in training sessions,” said Michelle.

Earlier this year, Michelle won the Southern Showdown competition with Hi-Spirits. “That was the first competition I ever entered. I wouldn’t have known about it only I was in close contact with the rep. People aren’t finding out about these events so it’s the same faces at all the competitions.

They’re cleaning up and getting better and better so we want to give other people the opportunity to take part and raise awareness of events that are going on in the industry.”

At this year’s Bar of the Year Awards, Russell’s Saloon was named Gin Bar of the Year while Jean scooped the Staff Personality of the Year award.

“It was great to be recognised among so many great bars. Again, the aim of Ladies of Liquor is to get more women involved in events like these.

There are lots of female bartenders out there that might be brilliant but maybe they’re just not in the right setting. We want to ensure they get the same opportunities as the bigger bars. This is a great industry and an excellent career for women so for those choosing it as a full-time career, we want to motivate them to improve their industry knowledge and fulfil their potential,” said Jean.

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QUALITY AND CARE FROM GRAIN TO GLASS

C A R L I N G

A N N O U N C E S

NEW GLASS Contact your local Field Sales Executive for more information on our new glass.

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INSPIRED BY THE MAN HIMSELF...

W

ith a rich heritage dating back to 1779, Paddy owes its name to the legendary distillery salesman, Paddy Flaherty.

Famed throughout his native county Cork for buying rounds of his favourite tipple, he became so synonymous with the whiskey he sold, that in 1913 the distillery owners paid him the ultimate tribute by renaming the whiskey ‘Paddy’ in his honour.

Made from a unique blend of pot still, malt and grain whiskeys, PADDY is a soft and light whiskey. Enjoy it neat, on the rocks or mixed.

For more details on upcoming events see: @PaddyIrishWhiskeyIreland

@PaddyWhiskeyIreland

HOW TO MAKE THE PERFECT · · · · ·

35.5ml Paddy Irish Whiskey 1 teaspoon of sugar 1 cup of freshly brewed coffee Top with lightly whipped cream Garnish with grated nutmeg and dark chocolate

Enjoy Paddy responsibly © 2018 Paddy. All rights reserved. Paddy is a registered trademark .

Available exclusively from Hi-Spirits .

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