Licensing World Spring 2020

Licensing

IRELAND’S ESSENTIAL MAGAZINE FOR THOSE IN THE LICENSED TRADE

WORLD Spring 2020

Slainte A look at some of Ireland’s biggest beer brands

STEPHEN TEELING ON SHAKING THINGS UP IN THE WHISKEY CATEGORY

o n e r a “Therretcuts in sho ” y e k s i h W

Covid-19

an unprecedented challenge for the hospitality industry

Plus

Here Come The Girls Women triumph at the 2019 Irish Craft Cocktail Awards

UNCORKING

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CONTENTS

Licensing

IRELAND’S ESSENTIAL MAGAZINE FOR THOSE IN THE LICENSED TRADE

WORLD Spring 2020

Contents Spring 2020

Slainte A look at some of Ireland’s biggest beer brands

STEPHEN TEELING ON SHAKING THINGS UP IN THE WHISKEY CATEGORY

are no “Theretcuts shor in Whiskey”

Covid-19

an unprecedented challenge for the hospitality industry

Plus

Here Come The Girls Women triumph at the 2019 Irish Craft Cocktail Awards

UNCORKING

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4 NEWS 8 “AN UNPRECEDENTED CHALLENGE” The impact of Covid-19 is being felt by the tourism and hospitality sectors

13 IRISH WHISKEY DAY

Celebrate in style with three top whiskey cocktails from Bushmills

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“THERE ARE NO SHORTCUTS IN WHISKEY”

Stephen Teeling chats to Denise Maguire about shaking things up in the whiskey category

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UNCORKING WINE TRENDS FOR 2020 This year hotels and restaurants can expect to be asked for lighter style wines with younger customers looking for lower alcohol, preferably organic options.

Like everything else in the world, wine has become generational specific, writes Jean Smullen

WHO RUNS THE WORLD?

Held at the end of 2019, women triumphed at the Irish Craft Cocktail Awards

23

FOCUS ON… BEER

Beer is still Ireland’s tipple of choice. Here’s a look at

some of the brands making waves on the Irish market

28

AS MAD AS A MARCH HARE

Mad March Hare Irish Poitín is giving bartenders a

chance of winning a trip to Bar Convent Berlin 2020

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EDITOR'S LETTER

Welcome..

We’re living in uncertain times and that uncertainty is being felt across every industry in Ireland.

With pubs and bars ordered to close their doors, the hospitality sector is facing an unprecedented challenge. The distress of having to lay off staff and shut up shop for an undefined period of time has been further compounded by some of the major insurers who are refusing to honour the ‘Business Interruption’ cover for pubs forced to close due to the Covid-19 crisis. Payments that would have been used to pay staff during the closure period are not forthcoming from the insurance companies who have stated they will not be honouring their policies. Both the LVA and the VFI have slammed the two insurers and are calling on the government to immediately engage with the Irish insurance industry on this matter.

For their part, the insurance companies in question have outlined their reasons for not honouring their policies; firstly, the decision taken by pubs to close was not mandated by law and secondly, this crisis represents a ‘force majeure’ event.

The sense of outrage on behalf of pubs across the country is entirely justified while the insurance industry’s fractious relationship with the hospitality sector won’t be helped by this latest turn of events. The VFI has called on insurance providers to “do right by the pub sector and indeed the whole country on this issue” and provide the much-needed payments which would help ease the burden on the social welfare system and the Exchequer.

Meanwhile, two of our banks have stepped up to help the industry in this time of crisis. AIB and Bank of Ireland have indicated that they will offer members, on a case by case basis, access to emergency working capital facilities and an initial three month repayment holiday. Sky has also confirmed that it will not be charging for Sky Sports services until a live sport schedule returns. By contrast, the insurance industry’s lack of help and support is striking.

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

Denise Maguire Editor

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, Unit 55, Park West Road, Park West Dublin 12 Tel: (01) 432 2200 ISSN: 1393-0826 All rights reserved. Every care has been taken to ensure that the information contained in this magazine is accurate.

The publishers cannot, however, accept responsibility for errors or omissions.

Reproduction by any means in whole or in part without the permission of the publisher is prohibited. © Ashville Media Group 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

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

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Advertise in

Issue 5 2019

Cassidy on life at Edward Dillon & Co

Get your alcohol-free buzz on

Get the party started Our round-up of the most festive tipples this Christmas

Plus

Celebrating 30 years of business at the King’s Head in Galway

The Brand King John

Vaughan Yates on the Virgin Mary’s first six months

IRISHCOFFEE G MASTERINE ART OF TH

WITH TS HI-SPIRI

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

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NEWS

NEWS round-up The main events this Spring...

Appointment Heineken Ireland has appointed Paula Conlon as the brewer’s new Marketing Manager for cider. In her new role, Paula is responsible for marketing the company’s cider brands, Orchard Thieves and Appleman’s. Paula previously held the role of Heineken Ireland’s customer marketing controller. Prior to joining Heineken Ireland, she worked for three years at Britvic Ireland, where she held the position of Head of Commercial Operations. A graduate of DCU and the Smurfit School of Business, Paula has also worked at Reckitt Benckiser.

JAMESON LAUNCHES LIMITED EDITION BOTTLE Jameson Irish Whiskey has unveiled its limited edition bottle, designed by Dublin-based designer and illustrator Hephee (Stephen Heffernan), marking the start of the brand’s global St Patrick’s Day celebrations. The bottle will be available internationally and exclusively at Jameson Distillery Bow Street.

Designed in Heffernan’s signature style, each icon on the label charts the familiar journey of friends all over the world, as they ‘join in’ on the day the world turns Irish. Working out of Jameson’s in-house studio, Heffernan’s design goes further than previous editions, with connected technology inviting Jameson fans to get creative and make their own virtual label online using Heffernan’s template and icons.

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NEWS

OLDEST EVER IRISH WHISKEY COLLECTION FROM MIDLETON VERY RARE

WINE & DESIGN RETURNS TO

Tartare

The first release from Ireland’s oldest ever whiskey collection, Midleton Very Rare, was launched in February. The Midleton Very Rare Silent Distillery Collection is a collection of six releases; the first is a 45-year-old Irish single malt and there will be one release annually until the year 2025, ranging in age from 45 to 50 years old. The last release will coincide with Old Midleton Distillery’s 200th birthday.

A 'silent' distillery is one that has long closed its doors. While other silent distilleries have reopened and been brought back to life, Old Midleton has been fully

decommissioned and will never produce again. Midleton Very Rare Silent Distillery Chapter One will be the first official release from the Distillery in 16 years.

According to the distillery, the collection represents some of the last drops of the spirit before the distillery closed its doors forever.

Chapter One, the first release, is the only one to have been created as a peated single malt – pure innovation for Irish whiskey at the time and rare still today.

The third-fill sherry cask that has influenced this whiskey has been lying dormant for 45 years, making it one of the world’s rarest whiskeys.

REDBREAST LAUNCHES ITS OLDEST EVER PERMANENT EXPRESSION

Irish Distillers has introduced Redbreast 27 Year Old, the oldest permanent expression in the Redbreast series. The drink includes whiskey matured in ruby port barrels from Portugal’s Douro Valley. Master Blender Billy Leighton said: “In creating this whiskey, Dave and I drew on our experience of working with sherry and other wine casks over the years as we have evolved the range. This time, we wanted to push the boundaries and yet create an expression that would seamlessly take its place at the head of the family."

Blender Dave McCabe said: “Bottled at 54.6% cask strength, the ruby port barrels contribute notes of mango, pineapple and berry to the robust flavour of Redbreast 27 Year Old, clearly distinguishing it from the previous expressions in the collection."

Tartare Café + Wine Bar has announced it is hosting a local artist or designer each month, providing them with a platform to discuss their work, their inspirations and what it means to be an artist in Galway. Each event will include a wine tasting as well as a talk highlighting the creative winemaking process of natural, organic and biodynamic wines. The first event this year kicked off on the 5th of March with photographer Julia Dunin who discussed her female portrait photography project. Graffiti artist Shane O’Malley will speak about his work in April and ceramic maker Tatiana Dobos will be the featured artist for May. June will see a special ‘Craft & Draft’ edition of the series, featuring beer pairings instead of wine, with tattoo artist Steve Kennedy of Galway Bay Tattoo.

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NEWS

VISITORS TO IRISH WHISKEY DISTILLERIES EXCEED 1M FOR FIRST TIME Over one million people visited Irish whiskey distilleries and brand homes last year, the first time visitor numbers have exceeded the one-million mark. That’s according to statistics from Drinks Ireland | Irish Whiskey Association on how the Irish whiskey industry contributed to tourism in Ireland over the course of 2019.

Key figures increased by 15% in 2019 – • There are 17 visitor centres • There was a 10.5% increase from 356 to 409 and brand homes in operation in visitor numbers last year – across the island of Ireland, with • While existing visitor centres from 923,000 in 2018 to 1.02 recorded slight growth in more planned to open this year, million 2019, the bulk of the increases including The Hinch Distillery • North America remains the top was accounted for by the close to Belfast and a new visitor market of origin for visitors opening of four new visitor experience at The Shed Distillery to Irish whiskey distilleries, centres during the year – the in Drumshanbo, Co. Leitrim with tourists from the US and Clonakilty, Powerscourt, • The number of staff directly Canada accounting for 34% Dublin Liberties and Roe & Co employed in visitor services of all visits in 2019, followed distilleries. in the Irish whiskey industry

by Ireland (13%), Great Britain (12%), Germany (10%) and France (7%) • 2019 also saw an increase in visitors from outside the top five markets of origin, with reported increases in visitors from Australia, Italy and the Benelux and Nordic countries.

• Between 2018 and 2019, the highest increase – 32% – was seen in visitors from Germany, while visitors from Ireland (north and south) grew by 16% and visitors from France grew by 15% • These increases were offset slightly by falls in the numbers visiting from North America and Great Britain. While North Americans are still the highest proportion of visitors to Irish whiskey distilleries and brand homes, their numbers fell by 8% last year. The number of visitors from Great Britain also fell slightly – by 2%

Commenting on the figures, William Lavelle, Head of Drinks Ireland | Irish Whiskey Association, said: “Irish whiskey distilleries and brand homes are now firmly established as a star performer within Ireland’s all-island tourism offering.

Jameson Distillery, Bow Street remains the number one Irish whiskey visitor attraction and indeed the number one whiskey visitor attraction in Europe, in addition to being voted the world’s leading distillery tour for the second year running at the World Travel Awards in 2019.”

While the 2019 visitor numbers are undoubtedly positive, year-on-year trends point to potential challenges ahead.

“Future growth in visitor numbers to established Irish whiskey distilleries and brand homes will require a fresh approach to attracting visitors.

Drinks Ireland | Irish Whiskey Association has developed the tourismfocused IrishWhiskey360° campaign to raise international awareness of the depth and diversity of Irish whiskey’s tourism offering. We will be rolling out IrishWhiskey360° over the coming months.”

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NEWS

JOANNA TOMASZEWSKA WINS NATIONAL BARISTA COMPETITION Aramark has named Joanna Tomaszewska its Aramark Ireland Barista Champion, after she beat off stiff competition from four other talented baristas from across Aramark’s Irish sites.

The grand final, which was held in Bewley’s Grafton Street café, marked the end of a competitive journey which saw baristas from across the country showcasing their skill and creative flair to secure the coveted title. Winner Joanna, who is from Castlebar, is a full time Barista in Mayo University Hospital. Second place went to Ravi Kuma Soniah,

h i s k W ey & ne

Wo

m

while Ewelina Pilch secured third place.

During this year’s final, each competitor was tasked with creating 12 drinks, which included four espresso, four milk-based beverages and four speciality drinks. They were evaluated by a judging panel, who marked competitors on skill and taste, as well as overall presentation technique. The judging panel was led by coffee artist Elvis Seivijus Matiejunas, sensory judges Wojciech Tysler, Karen Anders, Ali Hulley and Hugh Healy and technical judge Gary Hollywood.

VOLUME 2 AT CAFÉ EN SEINE Returning for a second edition, Café en Seine once again presented Women & Whiskey Volume 2 in March. A number of women who are leading the charge in the whiskey industry in Ireland were invited to join a fun and frank panel discussion, all while putting their respective distilleries in the spotlight. This year's guests included Caroline Martin, Master Distiller at Roe & Co, who has spent the last 33 years working in the whiskey industry with Diageo. Bronagh Kelly, Vathouse Technician at Midleton Distillery was also on the panel; Bronagh kickstarted her career on the Jameson Graduate Programme, working on innovation and new product development. She now plays a role in producing some of the world's most enjoyed Irish whiskeys at Irish Distillers, ensuring mature spirits meet all criteria before bottling. Lastly, joining the panel was Tracey Flinter, General Manager at the Pearse Lyons Distillery. Tracey has been manager since September 2017 and so far has welcomed 60,000 visitors from across the globe.

HINCH DISTILLERY AWARDED WORLD GIN AWARD GOLD STATUS County Down Distillery, Hinch, which launched its Ninth Wave Gin and Hinch Whiskey Time Collection brands last summer, has received Gold status for its gin at an international awards event held in Glaziers Hall, London. It was awarded a Gold medal and certificate in the ‘Contemporary Gin Style’ category after judges from a panel made up of international journalists, specialist drinks retailers and industry experts, completed a blind tasting session on a variety of gin profiles from all four corners of the world.

Ninth Wave is part of a growing production line at the £15 million distillery which is set to open to the public this summer. According to the distillery, it’s a premium product that taps into Celtic heritage thanks to the work of Belfast-born Head Distiller Aaron Flaherty and his team.

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NEWS

THE IMPACT OF COVID-19 IS BEING FELT BY THE TOURISM AND HOSPITALITY SECTORS

““An “A Ann unprecedented challenge” 8 LIC EN S IN GWOR L D. I E

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w o N r e t n E The 2020 Bar of the Year Awards are now open for entries.

Winners will be announced at the annual Gala Awards Ceremony on the 17th of August.

Enter the 2020 Awards on our website today! licensingworld.ie/awards/ For any queries please contact the events team on 01 432 2200 or events@ashvillemediagroup.com

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2020 Sponsors

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NEWS

W

ith many pubs forced to close their doors due to Covid-19, it seems that some insurance companies are refusing to lend their support during this unprecedented crisis. The Licensed Vintners Association (LVA) and the Vintners Federation of Ireland (VFI) have criticised insurers who are refusing to honour the ‘Business Interruption’ cover for pubs that have been forced to close due to Covid-19.

The representative bodies have stated that they have received confirmation from Allianz and FBD, two of the largest providers of business interruption cover to pubs, that they will not be providing this cover. Many publicans had intended to use these payments to provide payment to their staff during the closure period, thereby reducing the burden on the social welfare system and the Exchequer.

Following confirmation from the two insurers that they will not be honouring these policies, the LVA and the VFI are calling on the Government to immediately engage with the Irish insurance industry on this matter. “This is a disgraceful decision by the two insurance providers,” said Donall O’Keeffe, Chief Executive of the LVA. “At a time of national crisis, with the pub sector on its knees, these insurers have spurned us in our time of need and are refusing to play their part in this emergency situation."

“Many of our members had hoped to use the payments they would receive under their business interruption cover to continue to pay some or all of their staff. During this critical time that would not only help thousands of pub employees and their families, but it would also be in the national interest as it will reduce the demand for social welfare payments.

“Given the tremendous strain that the Exchequer finances will be coming under this seems like the insurers are turning their backs on not just the pub sector, but the entire State,” he said.

Padraig Cribben, VFI Chief Executive, stated: “This situation surely must constitute the very definition of ‘business interruption’. Yet the insurers seem to be hiding between two arguments at present. Firstly that the decision taken by the pubs to close was not mandated by law and secondly that this crisis represents a ‘force majeure’ event.

“Taking all these factors into consideration, we have now asked the Government to take immediate action. We would like the Government to engage with the insurance providers on this matter and to publicly outline their perspective on the role of insurers in supporting businesses and their staff. We will also be seeking the Government request to close the pubs to be officially mandated in law.

“We will take all necessary actions to push the insurance providers on this matter and will not rest until they do right by the pub sector and indeed the whole country on this issue,” he added.

Support has been forthcoming from other areas, including the banking sector. AIB and Bank of Ireland have announced measures to help pubs

“At a time of national crisis, with the pub sector on its knees, these insurers have spurned us in our time of need and are refusing to play their part in this emergency situation."

in the wake of the coronavirus crisis and will offer members, on a case by case basis, access to emergency working capital facilities and an initial three month repayment holiday. Sky has also announced that it will not be charging for its Sky Sports service until a live sport schedule returns. Representative bodies have stated that they will also continue to engage with other companies and businesses on behalf of their members to bring forward measures that will help pubs in light of the crisis.

Commenting on the virus, Padraig Cribben said that we have entered a period of prolonged uncertainty which will have profound consequences for the hospitality sector. “Since the enforced shutdown we have worked with the banks, TV subscription services, drink suppliers and other suppliers to come to an agreement about forbearance and payment suspension for the coming months. The clear majority, understanding the crisis pubs are facing, have made meaningful efforts to accommodate our members.

“We need landlords to exercise the same understanding because there is little point in demanding money that isn’t there. We need to work together to get through the current crisis.

The relationships we strengthen now through mutually acceptable agreements will make the return to normal trading easier for all.”

Meanwhile, the Restaurants Association of Ireland has stated that new measures announced by Revenue don’t go a fraction of the way towards helping businesses, especially SMEs in the tourism and hospitality sector. It has been reported that the RAI is also engaging with legal counsel as the group’s members prepare to take action against insurance companies that are refusing to pay out for business disruption caused by Covid-19.

Adrian Cummins, CEO of the Restaurants Association of Ireland, stated: “Currently, thousands of workers are being laid off as we speak. A specific aid package for the tourism and hospitality sector need to be in place by Monday morning.” The Restaurant Association’s emergency demands are: •

• • •

Immediate reduction of the VAT rate to 9% for tourism and hospitality businesses for a minimum period of six months Irish banks must defer loan repayments for at least six months Revenue must introduce a moratorium on VAT payments Employer PRSI must be halved to support employers

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For more information on sponsorship opportunities please contact Sponsorship Director Trish Murphy, E: trish.murphy@ashvillemediagroup.com T: 01 432 2231 / 086 837 9246

Thank you to our

2020 Sponsors

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The 2020 Energia Family Business Awards are open for entries. Now in their second year the awards celebrate showcase the best of Irish family businesses throughout the 32 counties of Ireland.

Visit our website today to enter the awards www.familybusinessawards.ie For all queries contact Michael O’Donoghue, Event Manager e: michael.odonoghue@ashvillemediagroup.com t: 01 432 2224

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NEWS

IRISH Whiskey

HONEY HIGHBALL The Honey Highball is the perfect mix of sugar and spice. The honey liqueur and triple sec compliment the sweet, warm vanilla notes of Bushmills Original, while the strong flavours of the ginger ale and lemon juice bring the crisp, spicy finish of the whiskey to the fore.

DAY CELEBRATE IN STYLE WITH THREE TOP WHISKEY COCKTAILS FROM BUSHMILLS Irish Whiskey Day was established by international whiskey writer, Stuart McNamara, as he sought to educate people around the world on the spirit. Irish whiskey is celebrated each year on the 3rd of March and the number three is significant for a variety of reasons. Firstly, there are three types of Irish whiskey – single malt, single grain and single pot still. Next, to be called an Irish whiskey there must be a distillation period of at least three years and traditionally all Irish whiskey is triple distilled. To top it all off, the shamrock, recognised as the symbol of Ireland, has three leaves. So, the 3rd of March (the third day of the third month) became the obvious date to celebrate the spirit.

The Old Bushmills Distillery is the world’s oldest licensed whiskey distillery, granted its license to distil in 1608. These three cocktails use both blended and single malt whiskeys.

To make the sugar syrup, simmer one cup of unrefined demerara sugar with one cup of water until the sugar is fully dissolved.

Allow to cool and decant into a glass bottle.

IRISH ORCHARD The Irish Orchard cocktail brings a refreshing twist to Bushmills 10 Year Old – a great way for discerning whiskey drinkers to discover this single malt whiskey.

The fresh and zesty notes of Bushmills 10 Year Old complement the crisp, fruity flavours from the cider and apple juice.

Ingredients 50ml Bushmills 10 Year Old 75ml dry cider 30ml soda 25ml pressed apple juice

BLACK FASHIONED The Black Fashioned – the timeless Old Fashioned cocktail with a Black Bush twist. The delicious combination of Bushmills Black Bush, Angostura bitters and hint of orange really draws out the rich flavours of dried fruits and nuts in the whiskey with every sip. This is a cocktail that oozes character and confidence.

Ingredients 35ml Bushmills Original 20ml fresh lemon juice 15ml honey liqueur 10ml triple sec Method 1. Pour 35ml of Bushmills Original into a tall glass.

2. Add 20ml fresh lemon juice, 15ml honey liqueur and 10ml triple sec.

3. Shake together and strain over cubed ice.

4. Top with ginger ale and garnish with lemon peel.

5. Serve in a highball glass.

Ingredients 50ml Black Bush 1 teaspoon demerara sugar syrup 2 dashes Angostura bitters Orange peel Method 1. Pour 50ml Black Bush into a mixing glass.

2. Add two dashes of Angostura bitters and 1 teaspoon of demerara sugar syrup.

3. Slowly stir Black Bush, sugar syrup and Angostura Bitters over ice until chilled.

4. Strain over fresh ice into a rocks glass and garnish with orange peel.

Method 1. Pour 50ml Bushmills 10 Year Old into a highball glass.

2. Add 75ml dry cider.

3. Top with 30ml soda and 25ml pressed apple juice.

4. Add cubed ice and garnish with a wedge of apple on the edge of the glass.

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INTERVIEW

o n e r a “Therretcuts in sho ” y e k s i Wh STEPHEN TEELING CHATS TO DENISE MAGUIRE ABOUT SHAKING THINGS UP IN THE WHISKEY CATEGORY

I

n 2019, one million bottles of Teeling Whiskey were sold worldwide. That’s a lot of liquid. It’s also a lot of pressure. If Teeling’s share of the market continues to increase (which, one suspects, it will) what will the company’s stock level need to look like in five, 10 or 15 years’ time? “The money that we’re taking in today needs to be laid into stock for future sales. There’s no doubt that the commercial realities of running the distillery are very real and very present. I remember when we opened and wondering how my dad slept at night back in the day because he obviously insulated us from a lot of those realities. But we learned so much from being at the coal face when we were growing up that I think when it came to it, we were able to move quite quickly and with confidence,” said Stephen Teeling, Sales and Marketing Director.

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INTERVIEW

"It was very tough at the start.

We had people saying things like, 'nobody is going to visit a distillery in the city centre, are you crazy' or 'nobody is going to buy a bottle of Irish whiskey in a black bottle'. So there was a lot of negativity" Teeling Whiskey was set up in 2012 by Jack and Stephen Teeling, sons of whiskey entrepreneur John Teeling who set up Cooley Distillery in 1987. A background literally steeped in whiskey helped the brothers push into the market with their own unique take on what a modern, Irish whiskey could look like, but it wasn’t all plain sailing. “It was very tough at the start. We had people saying things like, ‘nobody is going to visit a distillery in the city centre, are you crazy’ or ‘nobody is going to buy a bottle of Irish whiskey in a black bottle’.

So there was a lot of negativity." One of Stephen’s first ‘Whiskey Live’ events was in Glasgow. “It was one of the toughest crowds I’ve ever encountered. They showed up to our

whiskey masterclasses wearing kilts and Scottish jerseys. It wasn’t so much that they didn’t like Irish whiskey, it was more that they only drank Scotch and that was it. So we were asked questions like, what’s this abomination that’s made in Ireland! Objections at home were from people who were blinkered by what had always been done in Irish whiskey.” A series of trips to the US eventually paid off but it was a slow and arduous process. “We’ve had people based in the US for five years but it’s only in the last two years that we’ve really seen things accelerate.

I remember how difficult it was to get just one bottle on a back bar.

Consistency got us there in the end. We also worked with a lot of specialty alcohol stores and venues that needed to give people a reason to come in the door.”

Stephen and Jack were used to selling a brand that was heavily steeped in heritage, where the history of the drink was the be all and end all.

Towards the end of the recession, consumer habits began to evolve in an interesting way. “People became more open to discovering new food, drink, craft beer and spirits. So we decided to capitalise on that.” With Teeling, Stephen and Jack have presented the consumer with a new Irish whiskey story, one that has moved the conversation away from price and onto quality and branding. “Older generations have a fixed view of what Irish whiskey is. Myself and my brother realised we didn’t have to necessarily play by the rules of what Irish whiskey used to be; we could push it more into a premium whiskey category that’s very much from Ireland, rather than just another Irish whiskey. We have seen trends in other drinks, like Scotch that started in blended then moved to single malt. Tequila started with shots before it moved to sipping.

Nobody had done that with Irish whiskey.” An attempt to do something similar at Cooley had failed. “The problem with heritage is that you can’t change your history. You can’t present something that has been made the same way for 250 years as this new and innovative brand.

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When Cooley was bought by Beam, it gave us a blank canvas to apply some of the things that we felt were missing from the category. ” Over half a million people visited the Teeling Distillery last year and almost 100 people work in the venue. It was the first distillery to be built in Dublin for over 125 years. “It may have been serendipity but the economic crash actually allowed us to go ahead and build the Distillery.

At that time, several areas of the Liberties were completely undeveloped. We saw an opportunity to come back in and lay down our roots once again. We wanted to remain respectful of our past history and of Dublin whiskey, but confident enough to do something for that newer generation who are rediscovering Irish whiskey or perhaps only discovering it for the first time.”

"Times have changed and people are now able to give consideration to a variety of different Irish whiskeys, which has made the market a much more open place to do business”

Today, Teeling Whiskey is sold in over 60 countries. It’s an interesting time in Irish whiskey, says Stephen. “We’re genuinely seeing market segmentation happening in key markets and that has been fascinating.

Times have changed and people are now able to give consideration to a variety of different Irish whiskeys, which has made the market a much more open place to do business.” Since the launch of Teeling Whiskey, the Irish whiskey category has doubled. “It’s still dominated by one big player but the size of the category and the premium and super premium categories have accelerated substantially. I think we’re only at the start of that growth. It’s easy to get blinkered by your own market but when you go abroad, you see that we’re only scratching the surface when it comes to competing with Scotch, American or Japanese whiskey.”

Teeling has been successful where the consumer is looking for more variation within Irish whiskey. Innovation is also at the heart of the company. “Our Master Distiller, Alex Chasko, was the Innovations Manager in Cooley. He has been a guiding light for us. He’s from Oregon in the US and has no preconceptions about Irish whiskey so was eager to use different wine and rum casks. We also worked with the Galway Bay Brewery guys on a stout cask where we took their barrels and finished our whiskey in them.”

This year will see a series of small, incremental improvements at the Distillery and a continued effort to provide consumers with something new and unique in the category. “There are no shortcuts in whiskey. It’s a very difficult sector.

One of the challenges for a lot of whiskey distilleries is the more successful you are, the more money you have to bring in. You have to double down on your stock levels. But that’s something we knew going into this game.

We’re happy to be the Distillery for people who may not know that much about whiskey.

Visitors don’t feel excluded and there are no stupid questions. The biggest opportunity for Irish whiskey is to capture that middle ground and that’s what we’re doing.”

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G S N I D K N R 0 E 2 R O T 20 C N E U IN OR W F WINE

THIS YEAR HOTELS, RESTAURANTS AND GASTRO-PUBS CAN EXPECT TO BE ASKED FOR LIGHTER STYLE WINES WITH YOUNGER CUSTOMERS LOOKING FOR LOWER ALCOHOL, PREFERABLY ORGANIC OPTIONS. LIKE EVERYTHING ELSE IN THE WORLD, WINE HAS BECOME GENERATIONAL SPECIFIC, WRITES JEAN SMULLEN

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illennials (born between 1981 and 1991) and Generation Z (born from 1991 onwards) are much more health and body conscious and so are looking for less alcohol as they embrace vegetarian and vegan food. They also want vegan wine. As far as Generation X (1966-1981) are concerned, gin is the new white wine but they too are watching their alcohol intake, so mocktails are very much in demand. Millennials are more adventurous in terms of their wine choice so they are looking for wines that complement the latest food styles – vegetarian, gluten free, vegan and foraged! Rosé is another major growth category and millennials have a thirst for the palest possible rosé, preferably from Provence, as evidenced by the enormous success of Château d’Esclans, the Whispering Angel brand, or premium rosé from Domaine Ott. Baby Boomers (1946-1966) are still a pretty traditional lot, but these days they are more prepared to try new grape varieties and new wine regions, particularly from France, Spain or Italy. Think Verdejo from Spain or Aglianico from Southern Italy or perhaps a Cabernet Franc from anywhere in the world. Beaujolais is making a comeback, especially on Irish restaurant lists and it should be remembered that Beaujolais was one of the few wine regions in the world to make natural wine long before anyone knew what natural wine actually was. Southern Rhône is another great favourite. If the finest reds of the north come from Bordeaux and Burgundy it is the Rhône that today is very much in demand, especially with male wine drinkers. The Rhône valley is the biggest French region after Bordeaux and the Languedoc for the production of quality red wine.

The rise of local eating and drinking will continue to grow this year, as consumers look to lower their carbon footprints. No and low alcohol drinks will also continue to push into the mainstream, becoming indispensable on restaurant menus. Restaurateurs now have to fulfil a much broader brief when it comes to what they put on their wine lists. This means including new wine regions and grape varieties, as well as organic and vegan wines and wines with lower ABV (alcohol by volume).

It is worth noting that 90% of Europe’s organic vineyards are found in three countries – Spain, France and Italy. Italy leads the way, with organic wines accounting for 15.9% of all wines produced there; Spain comes in second place with organic wines accounting for a total of 11.6% of their total production. 80% of organic wines produced in Spain are now exported. A recent visit to Navarra to take part in an international wine show highlighting organic wine production in Spain was a bit of an eye opener. Spain has a very good track record when it comes to producing organic and biodynamic wines and it helps of course that most of their key wine regions have an arid dry desert climate or a Mediterranean one.

Organic farming is mostly about growing vines without the use of synthetic chemicals. Soil improvement and crop fertilisation is achieved by using decaying organic matter such as manure. Insects are controlled

WINE

SOME OF THE WINE STYLES MENTIONED IN THIS ARTICLE CAN BE SOURCED FROM THE FOLLOWING COMPANIES Ampersand has an excellent range of de alcoholised wines from Germany.

Contact Willie Dardis: wdardis@ampersandsales.ie Mary Pawle Wines is an importer and distributor of the finest range of organic wines in Ireland. Contact Mary Pawle: info@marypawlewines.com Pembroke Wines is the agent for Whispering Angel and is one of the best importers of fine and premium wines.

Contact Harshal Shah: harshal@pembrokewines.ie Cassidy Wines is the agent for Domaine Ott and is one of Ireland’s biggest wine importers. Contact Kieron Cody: kcody@cassidywines.com Febvre & Co is the agent for Cramele Recas, one of Romania’s top wine producers. It also has an excellent selection of wines from the Rhone Valley and Beaujolais. Contact Audrey Underwood: aunderwood@febvre.ie Classic Drinks is the importer of Georgian wines from Nelkarisi Winery and has Quervi and orange wines in its portfolio. Contact Hugh Murray: hmurray@classicdrinks.ie Liam & Sinead Cabot produce Roka wine in Slovenia. Contact Gabriel Cooney, On the Grapevine: sales@onthegrapevine.ie Vinostitos has an excellent selection of wines from Austria as well as Chile and Argentina. Contact Aga Niemic: Aga@vinostito.com Coman’s Beverages imports Finca las Moras and Trapiche, two of Argentina’s top wineries.

Contact Redmond Gavin: redmondgavin@comans.ie Gilbeys with Bibendum imports Santa Rita, Ireland’s top selling Chilean wine.

Look out for the premium wines in the range including the Medalla Real and the Casa Real. Contact Marilyn Egan: Marilyn.Egan@gilbeysofireland.ie United Wines distributes the Carmen range from Chile. Contact Lorna Rouse: Lorna@unitedwines.co.uk

using natural enemies while weeds are kept down by mulch and cultivation.

Chile is still the most popular country of origin on this market, followed by Australia, France, Spain and Italy.

So, the traditional grape varieties are still very much in demand, as are the more traditional wine styles produced in the top three European wine producing countries.

Hard seltzers – low alcohol-spiked fizzy drinks made with alcohol, carbonated water and flavouring – exploded onto the drinks scene last year and are increasingly competing for the beer market. White Claw, a canned low alcohol alcoholic sparkling water, was in huge demand and sold out everywhere in the USA last year. Not so much a drink as a lifestyle trend, it ticks all the boxes for the millenial/Gen Z consumer (low calorie, low carb, low alcohol). There are of course other brands produced in this category, but White Claw has captured the zeitgeist, so expect this brand and other similar alcoholic water products on your lists by summer 2020.

Wine lists are no longer about Cabernet Sauvignon from Maipo Valley or Australian Barossa Shiraz, or maybe an Italian red from Tuscany and of course a Rioja Crianza or Reserva or something mid-priced from Gigondas or Châteauneuf du Pape. Wine lists are now wide open and the key to keeping the customer interested, across a wide spectrum of age groups, is to marry tradition with innovation and include new styles, new regions, low alcohol and of course the obligatory natural wine.

But restaurants shouldn’t overlook Chile as a source for great-value organic wines. Even if the country doesn’t generate the same reverence among Sommeliers as French or Italian wines do, there are some excellent value, well-made wines coming out of Chile at the moment.

Argentina too offers great value and Argentine Malbec is now a “must list”.

As consumers’ wine knowledge grows, they will be looking to expand their horizons this year by experimenting with lesser-known grapes from some of the world’s more undiscovered wine regions. Austria and Slovenia should be on your radar and we expect to see more wines from Central and Eastern Europe given more space on wine lists this year and more frequently offered by the glass as customers look for wines from Austria, Slovenia, Romania and Georgia, the latter being home to Quervi and orange wines that are now in great demand.

As health-conscious millennials watch their alcohol intake and Gen X-ers lessen theirs, the big news for 2020 is “drink less, drink better”. The on-trade should bear this in mind when reviewing their lists in March when the new European vintages come on stream.

The customer is trading up and looking for a lot more than the tried and tested. That’s definitely worth bearing in mind when assessing your 2020 wine list.

All of the wine importing companies have a comprehensive range of wines from France, Spain, Italy, Chile and Argentina. The bigger companies include Barry & Fitzwilliam, Cassidy Wines, Classic Drinks, Comans Beverages, Dalcassian Wines & Spirits, Gilbeys with Bibendum, Findlater & Co, Febvre & Co, Irish Distillers/Pernod Ricard, Liberty Wines (Ireland) and Tindal Wine Merchants.

Jean Smullen is a wine consultant, jeansmullen.com

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IRISH CRAFT COCKTAIL AWARDS

WHO RUNS THE WORLD?

HELD AT THE END OF 2019, WOMEN TRIUMPHED AT THE IRISH CRAFT COCKTAIL AWARDS

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oted for by the industry for the industry, the Irish Craft Cocktail Awards (ICCA’s), celebrate the skill, training and artistry of craft cocktails in Ireland. Winners are determined by public and industry votes.

For the first time in five years, a female scooped Best Bartender at the 2019 Awards, which were held late December. Gillian Boyle, who has been bartending for over 13 years, took the crown for Best Bartender, beating over 15 nominees, six of which were female. “Winning this award meant the world to me. I was named runner-up last year and even then, I couldn't believe it. It means so much more when the votes come from your peers,” said Gillian, who has worked in several popular bars, including Bar 1661. “That was an amazing journey to be a part of. Right now, I’m taking a sabbatical and doing some events and consulting and I’ve also been asked to judge some great cocktail competitions. The most recent was Bacardi Legacy which is one of the most prestigious events in the bartender calendar.”

Anne Gilhooley, who recently started her own company, ‘AnneGEvents’, came second in the Best Bartender category at the Irish Craft Cocktail Awards. “To receive that award was a huge deal for me. When I first moved to Dublin

I worked in the Vintage Cocktail Club and met several talented, fantastic bartenders who were just so passionate about their job. Now I’m in the same category as those people that I looked up to. It blew me away that people would think of me like that. I think that in the past year especially, there’s a lot more women entering the industry. We’re running the game and we’re now the ones to beat in competitions.”

As well as the VCC, Anne previously worked in Riot and Hangar nightclub.

Anne Gilhooley

"Over the years, I’ve found that people can be quite begrudging towards others who are doing well.

I’d love to eradicate that” Before that, she worked as a plumber and owned a sex shop in Mullingar.

“I’ve got plenty of experience alright! My ambition is to take as much information as possible from all the hospitality venues I’ve worked in and try and build a community of bartenders. Over the years, I’ve found that people can be quite begrudging towards others who are doing well.

I’d love to eradicate that. I want to build a network of bartenders, starting

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IRISH CRAFT COCKTAIL AWARDS

IRISH CRAFT COCKTAIL AWARDS 2019 WINNERS BEST COCKTAIL BAR DUBLIN WINNER: BAR 1661 2nd place: The Sitting Room at Delahunt 3rd place: Vintage Cocktail Club (VCC)

BEST COCKTAIL BAR LEINSTER WINNER: AMERICANA BAR 2nd place: Stella Cocktail Club 3rd place: The Dylan Whisky Bar

BEST COCKTAIL BAR ULSTER WINNER: LIQUOR XXX 2nd place: The Cocktail Bar, The Merchant Hotel 3rd place: Love & Death

BEST COCKTAIL BAR MUNSTER WINNER: CASK 2nd place: The Tack Room, Adare Manor Hotel 3rd place: Impala, Cork

BEST COCKTAIL BAR CONNACHT WINNER: THE BLIND TIGER 2nd place: Tribeton 3rd place: An Pucan

BEST BAR TEAM WINNER: BAR 1661 2nd place: Cask 3rd place: Riot

in Ireland and then extending globally, to allow people to swap knowledge and look after each other. That’s my ultimate ambition.”

Gillian agrees that there are more women stepping behind the bar. “It’s brilliant to see. Although, someone did congratulate me on winning the award for ‘Female Bartender of the Year’!

That was an awkward moment but my colleague was quick to correct him! It’s refreshing to see so many younger bartenders in Ireland really going for it. Ali Hayes, Siobhan Darker and Emmy Knight are three wonderful ladies to keep an eye on.”

This year, the ICCAs introduced the ‘Best Brand Representative’ award in recognition of the invaluable role that brand representatives play in the Irish craft cocktail community. The award recognises the brand representative whose creative use of brand communication, combined with personality, has had the most impact on the promotion of drink brands and on the Irish craft cocktail community. Nine people were shortlisted but Lisa Doyle, the only female in the category, walked away with the trophy on the night. Lisa has worked for over seven years in the industry and began her career as a brand ambassador. She’s now the Brand Activation and Commercial Manager for Quintessential Brands in Ireland. “I was completely gobsmacked on the night to win Best Brand Representative.

I was amongst eight strong candidates and was honestly just happy to be shortlisted. I’m extremely honoured and humbled as the ICCA’s are designed for the industry and are voted for by the industry. I hope it will inspire more females to step into roles on this side of the bar and I’d love to see more women across all categories in the 2020 awards.”

OUTSTANDING COCKTAIL MENU WINNER: CASK 2nd place: Bar 1661 3rd place: Americana Bar

BEST NEW COCKTAIL BAR WINNER: BAR 1661 2nd place: Americana Bar 3rd place: The Virgin Mary Bar

BEST RESTAURANT COCKTAIL BAR WINNER: THE SITTING ROOM AT DELAHUNT 2nd place: Balfes 3rd place: The Blind Pig Speakeasy, Dublin

BEST HOTEL COCKTAIL BAR WINNER: AMERICANA BAR 2nd place: Balfes 3rd place: The Sidecar Bar

BEST BRAND REPRESENTATIVE WINNER: LISA DOYLE, Quintessential Brands 2nd place: Alan Mulvihill, Roe & Co 3rd place: Ciarán Shannon, The Boatyard Distillery & Paul Tuohy, Moet Hennessey

BEST COCKTAIL BARTENDER WINNER: GILLIAN BOYLE 2nd place: Anne Gilhooley 3rd place: Martin Holec

ICCA INDUSTRY LEGEND 2019 OISIN DAVIS BEST OVERALL COCKTAIL BAR WINNER: BAR 1661

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e t n i á l S BEER IS STILL IRELAND’S TIPPLE OF CHOICE. HERE’S A LOOK AT SOME OF THE BRANDS MAKING WAVES ON THE IRISH MARKET L IC E N SIN GWORLD. I E 23

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BREWDOG ‘Cans for Equity’ is the first initiative from BrewDog’s sustainable business charter ‘BrewDog Tomorrow’. The programme will see the independent craft brewer exchange shares in its business for empty aluminium BrewDog beer cans in a bid to encourage more sustainable business practices through incentivised recycling. Anyone can trade in 50 empty BrewDog cans in any European BrewDog bar, including the Dublin Dockland’s venue, to become an Equity Punk shareholder.

The initiative will be live until its latest round of crowdfunding closes in April.

The aim of ‘BrewDog Tomorrow’ is to explore how the drinks industry can have a more positive impact on the planet. Other arms of the sustainable campaign include Once Beer Vodka, an initiative distilling imperfect beer into vodka and DIY DOG which encourages home brewing to reduce transport miles.

James Watt, Captain and Cofounder of BrewDog, said: “Ever since BrewDog was founded in 2007, our business practices have always challenged the norm. Our groundbreaking Equity for Punks programme has been vital in helping us to accelerate our growth and build a community of 130,000 passionate shareholders in the process. It’s time for it to evolve in line with BrewDog Tomorrow”.

Dead Centre Brewing Athlone-based Dead Centre Brewing launched a special chocolate strawberry cream ale in time for St. Valentine’s Day 2020. Called ‘Sexy Like A’, the new brew is a one-off, keg-only limited edition from the brewery. The unusual name 'Sexy Like A', is a reference to a line from a film called 'Role Models' where Sean William Scott uses the phrase 'sexy like a chocolate strawberry'. Taking it a step further, this beer is 'Sexy Like A' Chocolate Strawberry Cream Ale. “The Valentine’s Ale is the brainchild of our Head Brewer, Roger Rotheroe. It's a traditional American style beer called a cream ale which doesn't actually contain any cream – instead it's a mild, pale, light-bodied ale which is perfect for showcasing other flavours. In this instance we wanted to create a classic chocolate strawberry character,” said Liam Tutty who founded Dead Centre Brewing just a year ago.

The 4.8% ale was brewed on the Dead Centre pilot kit (which they use for testing and

small batch brewing) in a very small batch of 75 litres. They added white chocolate and milk sugars to the boil to give a subtle undertone of chocolate as well as to deliver a creamy mouthfeel to the beer. It contains hops such as Citra and Mosaic which were specially selected to pair with the 11kg of fresh strawberries that were also added to the beer.

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BRÚ BREWERY

Galway Bay Brewery

Galway Bay Brewery kicked off the new year with the launch of a full range of canned beers.

The brewery’s core range will now be available in 33cl cans, with all limited edition, seasonal and collaborative brews available in 44cl cans including Of Foam & Fury, a double IPA with big tropical fruit flavour, a bittersweet balance and complex flavour; Full Sail, a simple malt beer with light fruity sweetness upfront, hints of zesty orange and a piney dry finish; Bay Ale, a copper coloured, traditional ale with malt and hop aromas and a smooth and well-balanced flavour; Althea, a modern American Pale Ale which is low on bitterness, yet massively hoppy on the aroma; and Buried at Sea, a chocolate milk stout brewed with milk sugars and chocolate which gives rich flavour and body whilst retaining a lightness.

Limited edition beers that are now available in cans include Weights & Measures, a citra session

IPA which is heavily hopped with massive orange, lemon and grapefruit notes and Slow Lives, a German-style Helles Lager with a bit more body and hop bitterness on the finish. New limited edition beers will be released in cans each month.

Jason O’Connell, owner of Galway Bay Brewery, said: “We are very excited about this next step for Galway Bay Brewery and it’s great to start 2020 on such a high. In recent years we have seen increasing demand for cans of craft beer and have gotten a great reaction to the limited edition cans we have released using an outside canning service. We are delighted to have taken the canning in-house and to offer our complete core range, monthly specials and seasonal beers in cans. We do our best to be as sustainable and environmentally conscious as possible and the fact that cans are greener in relation to packaging, shipping and recycling is very important to us as well.”

BRÚ Brewery and Carrig Brewing Co have been part of the Irish craft beer scene for almost a decade respectively.

With their ranges of awardwinning beers, each brewhouse has enjoyed success in the on and off trade across Ireland and overseas. BRÚ Brewery was established in 2013 in County Meath and Carrig Brewing Co was founded in 2011 in County Leitrim. In October 2019, the two breweries merged and have since undergone a complete rebrand to reflect their unified identity, refreshing their beer recipes, label designs, website and social media channels. They will now trade under the BRÚ Brewery name and brew from their Trim brewhouse in County Meath. As BRÚ Brewery, they will continue to brew traditional Irish styles in their BRÚ Core range and modern craft styles across their new Urban Jungle series.

In addition to the brewery, BRÚ will now manage a portfolio of five venues and accommodation across the country under its BRÚ Hospitality arm. The company says it’s committed to promoting a modern Irish pub and dining experience and showcasing the best of local, independent Irish produce. Venues include Bar Rua on Clarendon St, Catch 22, Clarendon Suites, BRÚ House in Fairview, The Bridge in Chapelizod and Union8 Restaurant in Kilmainham. As part of the merger, former Carrig Head Brewer, Francesco Sottomano, will now oversee the entire BRÚ range in the same role. He’s working closely with the brew team to refine recipes and develop new, exciting additions to the brewery’s portfolio.

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MOLSON COORS Molson Coors has added a new beer brand into its Republic of Ireland on-trade portfolio.

Pravha is a 4% ABV Czech style pilsner from the brewers of Staropramen. Successfully launched in the UK in 2016 and Northern Ireland in 2018, Pravha has the iconic flavour and gentle bitterness of a high-quality Czech pilsner, but is also crisp, light and refreshing. The launch of the brand is supported by point of sale material including stylish glassware bar runners, coasters and signage in addition to a strong below the line activation plan which includes in bar and digital-led sampling for on-trade customers.

According to Molson Coors, Pravha represents the unexpected side of Prague, by offering a twist on the classic Czech pilsner made with two specially selected malts and three Czech hops. Pravha has been designed to leverage the increasing consumer demand for lighter beers with personality as well as great flavour.

Outlets interested in installing Pravha should speak to their local Molson Coors Field Sales Executive or call 01 6294101.

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Heineken Ireland Heineken Ireland won the Sustainability Project Impact Award at Bord Bia’s Food and Drink Awards. The award recognises companies that have planned and executed significant sustainability commitments in relation to sourcing, resource efficiency, health and nutrition and their contributions to their local communities.

The win comes one year after Heineken Ireland became the first drinks company in Ireland to be awarded Business in the Community’s Business Working Responsibly Mark. Globally, Heineken’s sustainability agenda has been guided for over 10 years by its ‘Brewing a Better World’ global sustainability strategy.

The successful implementation of ‘Brewing a Better World’ in Ireland saw the company announce a 58% reduction in CO2 production since 2008 earlier this year, far exceeding its own 20% target. The brewer also revealed that 100% of the electricity used in the production of its beers and ciders at its Leitrim Street brewery in

Cork is now derived from renewable sources.

Announcing Heineken Ireland as category winners, Bord Bia’s panel of judges remarked: “Heineken successfully illustrated excellence in both corporate and public sustainability, outlining six areas of focus and detailing significant improvements in all areas at its Cork brewery site. Their entry clearly demonstrated the impact of Heineken’s projects on raw material sourcing, manufacturing processes and social sustainability across the corporation, ultimately benefiting the business, the customer and the environment. Most remarkable was the reduction in CO2 emissions”.

Mescan Brewery Named after the monk Mescan who was St. Patrick’s friend and personal brewer, Mescan Brewery produces Belgian-style beers on the slopes of Croagh Patrick, near Westport in Co. Mayo. Founders, owners and brewers are ex-veterinary surgeons Bart Adons and Cillian O’Moráin.

Bart hails from Belgium and before launching, the pair spent four years perfecting their original recipes for beers inspired by Bart's homeland.

Mescan produces artisan Belgian-style beers brewed in small batches.

They are matured for months before they reach perfection and are released for sale.

The water for Mescan beers comes from deep underneath Croagh Patrick via a spring beside the brewery.

Malts, hops and yeast for the beer come from Belgium.

Mescan says it has established a very strong and attractive brand which is completely genuine. The ‘Lovers Warning’ on every bottle reads ‘our beer adds to the desire, but may detract from the performance’. The Brewery’s core stable of eight beers include Seven Virtues

Lager, Mescan Blond, Mescan White, Mescan Red Tripel, Mescan Saison, Mescan Extra, Westporter Stout and Mescan Special Reserve. It also produces a seasonal Christmas beer called ‘Beoir na Nollag’ and Mescan ‘Seven Virtues’ which is a series of one-off brews taking the taster on an eclectic voyage for the palate.

Seven Virtues Baltic Porter will be available later in the year.

Mescan Blond beer is the flagship brew. It is a 5.5% golden ale with pear and floral notes and restrained hop bitterness perfectly balancing the malt flavours. Crisp, clean on the palate and flavoursome it is an excellent match for most foods, making it the perfect beer to have on hand.

Mescan has also produced a food-pairing guide, an easy way to match Mescan craft beers with the foods that complement each beer best.

It is available in printed format and also via the website. A simple click on a QR code brings you to the webpage. The Mescan food-pairing guide was developed by Inge Roels, a Belgian foodpairing expert who has worked with the brewery since its early days.

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BACK BAR

e r a H h c r a M A As Mad As MAD MARCH HARE IRISH POITÍN IS GIVING BARTENDERS A CHANCE TO WIN A TRIP TO BAR CONVENT BERLIN 2020 This month, Mad March Hare is inviting bartenders to ‘March to your Own’ by creating a signature Mad March Hare serve. One lucky bartender will win a Mad March Hare hamper and a trip to Bar Convent Berlin 2020 with flights, accommodation and entry included. For the past 12 years, Bar Convent Berlin has been the most important international event for the bar and spirits industry, attracting more than 15,000 visitors from 86 different countries to test new creations, do business, generate knowledge or simply meet their friends in the global community.

The competition is open to professional cocktail bartenders on the island of Ireland (including Northern Ireland) and runs for the whole month of March. Entries should be sent by DM to @madmarchharepoitin on Instagram or Facebook and include the cocktail name, ingredients and a photo of the serve with a bottle of MMH, as well as a brief explanation of inspiration. Marks will be awarded for name, presentation and the inspiration for ‘March to your Own’. Three finalists will be chosen to compete live in front of an industry panel while the winning cocktail will also be featured at the Mad March Hare 2020 Poitín Party later in the year.

Since its release in 2014, Mad March Hare Irish Poitín has become an important player in the emerging Poitín category and has won a number of awards including Best Irish Poitín at the Irish Whiskey Awards in 2019. This success is led by independent Irish company Intrepid Spirits whose growing portfolio of niche brands and distribution in key markets has made Mad March Hare the number one Poitín brand in the USA.

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INSPIRED BY THE MAN HIMSELF...

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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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Now available on draught.

Contact your Heineken Ireland Sales representative for more information or customer service team on 1850 514455.

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