Licensing World - Spring 2022 by Ashville Media Group

Spring 2022

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OF THE

The 2022 Bar of the Year Awards will take place at Clayton Hotel Burlington Road

AWARDS2022

SLÁINTE SPONSO

TO OUR

2022

Slainte

Visit ww w.licens ingworld .ie/awar For spon ds for m sorships ore infor or adver mation tising op Trish Mu rphy, S portun ities c ponso Tel Email: tr : 01 432 2231 / rship Director ontact ish.murp 0 hy@ash 86 837 9246 villemed iagroup. com

THANK Y OU TO OU

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CONTENTS

Spring 2022

Contents Spring 2022 4

NEWS

09 SPOTLIGHT ON… ISTIL 38

Sugarloaf Beverages has launched a new slow distilled, Pot Still Irish Vodka

TALKING TO The Connacht Distillery’s new Head Distiller is in search of whiskey perfection

12 14

GALWAY SPIRIT

32 LAST ORDERS ‘Drinkers for Ukraine’ is raising

Flipdish explains how pubs

funds for the Red Cross

A new gin brand along with

can use the COGS formula to

humanitarian relief effort

a new gin school are shaking

up their profits

things up in Galway

22 CONQUER YOUR COGS

COVER STORY

24 FIGHTING SPIRITS

Schweppes has kicked off the

The Irish Whiskey Association

summer season with its Pink

is helping the spirit make

Soda and Lemonade launch

waves on the global market

20 MONEY TALKS Declan Hanly takes a look at

26 ON THE WHISKEY TRAIL

the financial challenges and

Whiskey distilleries across

solutions facing the industry

Ireland are producing world-

in 2022

class, market-leading blends

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EDITOR'S LETTER

So many great business ideas have come to life over the past couple of years. Hospitality businesses in particular have focused on opportunities and used their enforced time in isolation to make the most of them. The idea for Tribe Gin came to its four founders in 2021; less than 10 months later, they had the physical product in their hand. Inspired by Connemara seaweed and ingredients native to the west of Ireland, the new spirit is currently available in Galway and plans are in place to extend its availability across the country. Tribe Gin School is also set to open this year, the first of its kind in Galway city. It’s something the city needs, said co-founder Adam Scally, both for the people that live in the county and for tourists visiting the West of Ireland. For more on Tribe Gin, turn to page 14. Elsewhere in this issue, we meet the new Head Distiller at Connacht Distillery, Ryan Freisen. He’s made his way from sunny California to less sunny Ballina in Co Mayo to learn from the best and hone his craft in whiskey making. Last year, the Connacht Distillery team launched Batch 1, the first whiskey to be distilled in Co Mayo in over 150 years. In 2022, they intend to follow that up with new bottlings and innovative expressions that’ll surprise and delight whiskey drinkers across the country. It’s not the California weather that Ryan misses but the food; he’s on the lookout for Ireland’s best burrito so if anyone can point him in the right direction, he’d be delighted. This month’s cover story takes a look at Schweppes’ new Pink Soda and Lemonade flavours, the perfect drink accompaniments this summer. Our whiskey special profiles some of the top distilleries across Ireland that are combining innovation and heritage to produce world-class, market-leading blends and on page 22, Flipdish explains how pubs can use the Cost of Goods Sold (COGS) formula to up their profits. We hope you enjoy this issue and if you’ve any thoughts or opinions, please drop us a line.

Editor: Denise Maguire Creative Director: Jane Matthews Art Director: Lenny Rooney Designer: Neasa Daly Production: Nicole Ennis 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 2022. 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

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

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22 2022

OF THE

The 2022 Bar of the Year Awards will take place at Clayton Hotel Burlington Road

AWARDS2022

ENTER NOW AND RAISE THE BAR

Visit www.licensingworld.ie/ awards for more information

For any queries related to the awards contact Jill Thornton, Senior Event Manager Tel: 01 640 1700 | Email: jill.thornton@ashvillemediagroup.com

For sponsorships or advertising opportunities contact Trish Murphy, Sponsorship Director Tel: 086 837 9246 | Email: trish.murphy@ashvillemediagroup.com

THANK YOU TO OUR 2022 SPONSORS

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NEWS

The main events this spring...

New bar and restaurant to open at K Club The K Club is due to open ‘South’ this spring, a fresh new restaurant and bar with an expansive terrace overlooking the Palmer South course at the resort. The new bar and restaurant is south of the estate’s private mile-long stretch of the River Liffey, thus

the simple name — South. With four distinct spaces, the new venue can accommodate up to 160 diners. According to Paul Heery, The K Club General Manager, 30 new jobs will be created at the resort. “We’re also currently actively recruiting for a variety of roles in

South, including at both front and back of house. We’re keen to find an exceptional F&B Operations Manager as well as waitstaff and bartenders, among other opportunities at front of house and chefs de partie, sous chefs and kitchen porters at back of house.”

Spirit of Mardi Gras comes to Lost Lane Southern Comfort recently teamed up with Hot Press to host a Mardi Gras themed night in Lost Lane, Dublin. The first live event in over two years for the brand, it kicked off with rising star Bobbi Arlo on the main stage, along with one of the country's most lauded live acts, Booka Brass. Laura Scott, Brand Manager of Southern Comfort with Hi-Spirits Ireland, said: “The return to live events has been a long time coming and we are delighted to finally be able to put on a show for Southern Comfort lovers. The night will be one to remember for our guests and Southern Comfort lovers, with entertainers, jugglers, stilt walkers and surprises around every corner.”

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NEWS

‘Floaty Little Devils’ campaign from Bulmers Light Bulmers Light is encouraging consumers to look to the lighter side of life with its new ‘Floaty Little Devils’ campaign, which aims to highlight the brand’s low calorie and taste credentials, whilst bringing Bulmers Light’s unique sense of humour to life. A new TV commercial sees the Bulmers Light team harvesting the special floating apples, while a custom-made interactive game tasks users with catching the floaty little apples to be in with a chance of winning a variety of prizes.

Craft Cocktails launches new Bramble flavour

£73m Guinness Microbrewery for London Diageo has announced plans to invest £73 million in ‘Guinness at Old Brewer’s Yard’, a new microbrewery and culture hub in Covent Garden, London, set to open in Autumn 2023. Old Brewer’s Yard first brewed beer back in 1722. Three hundred years later, Guinness will be bringing the site back to life. The investment builds on the success of the Guinness Storehouse in Dublin and the opening of Johnnie Walker Princes Street in Edinburgh in 2021. The company says the move also demonstrates its confidence in London and the UK as a go-to destination for tourists and its commitment to the hospitality sector, which employs almost 2 million people in the UK. Guinness sales in Great Britain have grown by over 30% in the last six months and one in every 10 pints sold in London is now a Guinness. The new 50,000 sq ft venue will create up to 150 jobs and provide a community space

within the Covent Garden area. The site will also become the Southern UK hub of Diageo’s Learning for Life Bartending and Hospitality Programme, which has provided skills and improved the employability and livelihoods of over 5,500 people across the UK to date. The ambition is for over 100 London-based students to graduate from the ‘Guinness at Old Brewer’s Yard’ programme each year, with a proportion of the employment opportunities to be ring-fenced for Learning for Life graduates. Diageo and Guinness are investing £30 million in helping pubs, bars and restaurants in Great Britain recover from the pandemic through its “Raising the Bar” scheme, launched in 2020. Over 30,000 outlets across the country have benefitted from the scheme to date, through support such as hand sanitiser, PPE kits, parasols and ‘snugs’ for outside occasions.

Craft Cocktails was busy sharing the love this Valentine’s Day with four limited edition love-themed cocktails, each with a special message on the label. As part of the release, Craft Cocktails also gave a sneak preview of its newest flavour – the Bramble, made with Gin, Raspberry, Blackberry and Lemon. The Bramble, due to be launched soon, will be part of Craft Cocktails’ core range in 200ml and 700ml sizes. Craft Cocktails are available from www.craftcocktails.ie and from over 40 retailers nationwide including Lotts & Co, Blackrock Cellars, Molloys Liquour Stores, Mitchel & Sons, Decent Drinks Club, Donnybrook Fair, Kate’s Kitchen in Sligo, Quintessential Wines in Drogheda and Grape & Grain in Trim.

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NEWS

Cocktail Hour Barry Horgan at Cork’s Imperial Hotel on why Eau De Champagne is just as glamourous as the hotel’s new cocktail bar Eau De Champagne is the signature cocktail at Sketch, the newest cocktail bar at The Imperial. It’s made with Taittinger Champagne, Glendalough Rose Gin, homemade rosemary syrup and egg white. Sketch oozes old Hollywood glamour, from its interior aesthetic and artwork from local artist Ethan Desmond to its cocktail menu. The perfume bottle filled with champagne and hints of rose is inspired by Princess Grace Kelly’s favourite things. Princess Grace stayed at the hotel where Sketch is located in 1961. The bar’s extensive cocktail menu is created exclusively with Irish spirits paired

with fresh local ingredients and garnishes, in keeping with the venue’s sustainability ethos to support local wherever possible. The vibrant bar will also serve a selection of birdcage tasting platters filled with local produce. Barry Horgan is the Food and Beverage Operations Manager at the Imperial Hotel, www.instagram.com/sketchcorkcity/

Poachers takes Gold at Bartenders Awards Poachers Drinks has been highly awarded at the Bartenders Brand Awards 2022 for its range of premium mixed drinks, made in County Wexford using native Irish ingredients. Winning a total of 13 medals, six flavours from the Poachers range have been awarded Taste Medals, including a Gold Taste Medal for their Classic Tonic with Irish Thyme. All six flavours also won Gold design Medals for their striking modern Irish branding. This recognition by the UK-based Bartenders Brand Awards builds on the brands’ international success at the Spirits Business Global Masters Series last year, with their Wild Tonic beating off competition from 95 products around the world to claim the Taste Master Award in the inaugural Tonic and Mixers category. Poachers now exports to over eight countries and is available in several Irish bars and restaurants including Aimsir, Allta, Cask, BAR 1661 and Ox in Belfast.

Cliste Hospitality buys The Viaduct Inn Cliste Hospitality has purchased The Viaduct Inn, the pub and restaurant on the Old Bandon Road. The hospitality consultancy says it has ambitious development plans for the property. Just outside Bishopstown on the N71 main road to West Cork, The Viaduct Inn is a substantial premises with views of the famous landmark after which it is named — the Chetwynd Viaduct, the Victorian railway viaduct that carried trains on its single line from Cork to West Cork until 1961. Paul Fitzgerald, CEO of Cliste Hospitality, said he’s looking forward to investing a considerable sum in a complete redesign and refurbishment. “Our concept at The Viaduct Inn is that of a modern Irish brasserie, a food and drink hall with menus changing seasonally that will become a destination dining option both for the local Bishopstown and wider Cork population and also for commuters to West Cork.”

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INSPIRED BY THE MAN HIMSELF...

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

Ginger Paddy

Paddy Sour Ingredients

Ingredients

Whiskey • 35.5ml PADDY • Ginger Ale with • Served over Ice on m le of ce • a sli

• 50mls PADDY • 25mls Lemon • 25mls Sugar (whites) • Garnish with a couple • of drops of bitters

Irish Coffee Ingredients

• 35.5ml PAD DY Whiskey • 1 teaspoon of sugar • 1 cup of fres hly • brewed coff ee • Top with lig htly whipped cream • Garnish with grated nutmeg and dark chocolat e

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NEWS

WALKER 1781 opens in Sligo Previously damaged by a fire and closed for several years, Walker 1781 has reopened its doors in Sligo town. The pub has been redeveloped by Sligo restaurateurs Grainne Sheridan and Joe Grogan, who spent 18 months on construction, menu planning and hiring staff before coming to an abrupt stop when lockdown hit. A takeout menu proved successful and over the past two years, the duo have opened and closed the pub, operating as take-out, outdoor dining and indoor dining with reduced capacity. A few weeks ago, the pub’s first pint was served across the counter. Grainne and Joe say they’re looking forward to their first full year of trading.

Once more with conviction Egan’s Irish Whiskey has added a new whiskey to its core range, Egan’s Conviction, recently named category winner at the World Whiskies Awards 2022 for Best Blended Whiskey (12 Years & Under). The new expression is a blend of single malt and single grain Irish Whiskey, no less than 10 years old, each aged in bourbon barrels and married together in XO Cognac casks. Non chill filtered and finished in XO Cognac barrels, Conviction shows an opulent aroma, defined by floral cereal grains, honey and dried apricot. On the palate the whiskey delivers leather, marzipan and hints of ginger, lifted by zesty citrus. Long and lingering, the finish closes with hints of liquorice and vanilla. “Conviction is a word meant to extol the virtues not only of our heritage, but also of what we expect to accomplish in the future,” said brand founder Jonathan Egan. “The generations of talented whiskey men and women who came before us were known not only for their powerfully held beliefs, but their good works as well. We strive to continue on the path they defined with this exciting bottling.”

Guinness Micro Museum pops up in Dublin Pygmalion in Powerscourt Town House on South William Street, Dublin partnered with Guinness to create a micro museum for St Patrick’s Day. The self-guided, free walk-through experience, which was open until March 19th, explored the story of Guinness through the ages. One of the highlights on display was a replica of the original 9,000-year lease for the world-famous St. James’s Gate brewery that was signed and sealed in 1759 by Arthur Guinness himself. A replica of the famous Guinness branded gates also provided visitors with a great photo opp. Owner of Pygmalion, Paul McGlade, said, “We’re delighted to create this special experience with Guinness for St Patrick’s week, as it’s such an iconic Irish brand. Come on in and don’t have FOMS fear of missing ‘st’out!”

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NEW RELEASE

SPOTLIGHT ON… Sugarloaf Beverages has launched a new slow distilled, Pot Still Irish Vodka

ISTIL38

ugarloaf Beverages has shared details of its first release, istil 38 Pot Still Irish Vodka. Produced in a traditional copper pot still, the new release is made to be enjoyed with thoroughly modern serves. istil 38's classic vodka is currently being distributed and will soon be available in two new flavours – Pink Berries and Vanilla. Each variant in the range is specifically designed to be mixed into long drinks and into some of the world's most loved cocktails. The 500 litre copper pot still used by Sugarloaf Beverages strips out any impurities, leaving istil 38 with a highly finessed quality of liquid. It’s slow distilled four times, thus leaving the vodka so pure that it needs no further filtration. Using reverse osmosis, they then reduce the vodka's ABV down to 38% using natural spring water taken from the heart of the Boyne Valley, sourced 200 feet below ground. This lighter ABV also gives the vodka a softer, smoother mouthfeel and a brighter grain character. Sugarloaf Beverages Managing Director Shane Davey said: "We wanted to create a forward thinking Irish vodka for people who always seek the best. They know life is short and our time for pleasure and indulgence is even shorter, so we’ve dedicated ourselves to handcrafting this ultimate vodka. For those whose time is at a premium, we feel istil 38 is the perfect premium spirit to enjoy it with. “Our classic vodka is already being very well received for its rich depth and it's great to see it being served with lime and soda in some of Ireland's best bars. We’ll soon be bringing out our first two flavours, Pink Berries and Vanilla, both of which were crafted with great detail to bring maximum flavour to highball serves and the massively popular cocktail, Espresso Martini. "In terms of sales. vodka is the biggest spirit in Ireland. With istil 38, our ambition is to show people that we have a premium Irish alternative to the industrially produced multinational vodka brands. We make it in time honoured traditional means, but our sensibilities for the serves are firmly in the modern era."

ISTIL 38 - KEY FACTS » istil 38 is produced in Meath with grain spirit in a 500 litre copper pot still » ABV is 38% » 5c from each bottle sold in Ireland will go towards planting native Irish trees » RRP is €38

» Available nationwide to the on-trade from distributors such as Comans and Classic Drinks. Also available in all independent off licenses » Available online with home delivery from https://www. istil38.com/shop/

Another key element behind istil 38 is the brand’s environmental and sustainability policy. Five cent from every bottle will be donated to help the planting of native tree forests in the country that istil 38 is sold in. The bottle for istil 38 was chosen due to its shape and weight, which means less CO2 emissions when transporting. Sugarloaf Beverages has committed to being a carbon neutral company from the very start of its journey.

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NEWS

Vulnerability training courses for night-time sector Following a successful trial in December, the Department of Tourism, Culture, Arts, Gaeltacht, Sport and Media has launched a new series of vulnerability training courses for the night-time sector. The courses aim to create a safer environment for all, safeguarding the vulnerable and preventing violence against women and have been developed in partnership with the Licensed Vintners Association, Vintners’ Federation of Ireland, Restaurant Association of Ireland, the County and City Management Association and Give Us the Night, with the support of the Department of Justice and An Garda Síochána. Aimed at providing staff with an increased understanding of their responsibilities and duty of care to vulnerable people, course leaders will train participants on actions that must be taken to reduce identified risk. The following topics will be covered over a two hour webinar via Zoom: • The main types of vulnerability found in the night-time economy • Safeguarding • Adults and children at risk of harm • Violence against women and women's safety • Drink spiking • Responsibilities and duty of care • How to respond to the main types of vulnerability and when to call emergency services and report to local authorities • Performing a dynamic risk assessment • Policies and practices to promote a safe environment for all Training is open to any person, business or venue operating or working in the night-time economy. For more information, go to www.surveymonkey.com/r/ AllIrelandVulnerabilityTraining

Ability to pivot is key to success Three of Kildare’s best-known businesses got together recently to reveal the secrets to their continued success. Kildare Brewing Company, Newbridge Silverware and Cliff at Lyons’ all agreed that constantly adapting their business priorities to meet their own needs and the needs of Irish consumers has been crucial to their evolution. A focus on Irish and local produce has been a stepping stone to success for Barry Flanagan, owner of Lock 13 Brewpub in Sallins. After navigating the pub through the recession, Barry said the company took the decision to alter their business model to focus on serving local Irish craft beers matched with locally produced food, a move that led to the launch of Kildare Brewing Company in 2017. “It’s been a great journey since we’ve had a brewery on site. People can see where the beer is made and then have a pint of the beer in front of them, so it’s a very interactive experience in the sense that you can see all the tanks, you can see a commercial brewery on site but also then you have the beauty of the Grand Canal on our doorstep.” In 2020, Lock 13 added another string to its bow when it began producing Kombuca. The pub was successful in a pitch to Aldi and its Pro Kulture Organic Kombuca is now available in all Aldi stores nationwide.

New whiskey trilogy from METHOD AND MADNESS Irish Distillers has unveiled an exclusive collection of Single Pot Still whiskeys, each finished in rare Japanese casks. The limited-edition series features three Single Pot Still whiskeys including a 33-year-old finished in Japanese Mizunara oak for three years and two other expressions, finished respectively in Japanese Chestnut and Japanese Cedarwood casks for over 13 months. Sitting at the head of the collection, the 33-Year-Old Mizunara is the oldest Irish whiskey to be finished in Japanese oak sourced from the Hokkaido region in Northern Japan, where the temperate rainforest creates the ideal growing conditions for the oak used for barrel production. The relatively high wood density and medium charring of the cask impart flavours of nutmeg and vanilla to the single pot still distillate, originally laid down for maturation in exbourbon barrels in 1988. The whiskey was then refilled into this Mizunara cask for a further three years, resulting in a perfect harmony of spicy pot still and perfumed oak. Bottled at 52.8% ABV, just 252 bottles of METHOD AND MADNESS Single Pot Still Irish Whiskey Japanese Mizunara Oak Cask will be available globally at an RRP of €3,000 (700ml). The two younger expressions have been matured in bourbon and sherry barrels before a finishing period in Japanese Cedarwood Casks (ABV 48%) – a world first for the Irish whiskey category – and Japanese Chestnut Casks (ABV 48%), marking a new first for the industry.

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PARTNER PROFILE

A DAY TO

Remember The ancient Irish feast of Imbolc (Spring) was celebrated in style at The Powerscourt Distillery on February 18th

he first day of Imbolc coincides with Brigid’s Day and the celebration at the Powerscourt Distillery used the occasion to celebrate the connections between Brigid and her associations with brewing/ farming/dairying/nature and hospitality. Guests were welcomed with a cocktail called Brigid’s Cloak. Named after the legendary cloak laid down by Brigid as she claimed lands from the King of Leinster, it was based on the classic Manhattan and made using Fercullen Irish Whiskey and Irish ingredients made by female producers, with vermouth from Valentia Island Vermouth and bitters from Beara Bitters. Following a drinks reception, Caroline Gardiner, Head of Marketing at Powerscourt Distillery, introduced the two panel discussions chaired by broadcaster Suzanne Campbell and curated by the Food and Beverage Specialist at the Distillery, Santina

Kennedy. The first panellist was Hanna Finlay from Ballyhubbock farm in West Wicklow, producer of sheep’s dairy ice cream and cheese. She was joined by Judith Boyle, brewer and beer lecturer at TU Dublin who shared funny anecdotes about growing up in Kildare – the home of St Brigid – as well as her experience as a female brewer. Other panellists included Rosanna Goswell from Tuath Glass, sommelier Brigid O’Hora, Alex Slazenger, Head Gardener at Powerscourt Estate, Orla Snook O’Carrroll of Valentia Island Vermouth and Celina Stephenson of Wicklow Way Wines. Guests were then treated to a Powerscourt Distillery Whiskey and Food Pairing experience. Head of Whiskey John Cashman introduced guests to Irish whiskey and detailed guided tastings while Santina Kennedy led the guided food pairings. Powerscourt Distillery’s Imbolc celebration will become an annual event, with a bigger and even more exciting day being planned for 2023.

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Q&A

THE CONNACHT DISTILLERY’S NEW HEAD DISTILLER HAS MADE HIS WAY FROM THE US TO BALLINA IN SEARCH OF ADVENTURES AND WHISKEY PERFECTION

Ryan FREISEN WHAT BROUGHT YOU FROM CALIFORNIA TO MAYO? I came to The Connacht Distillery in part to shake things up in life, stretch and challenge myself and grow my experience, but also and most importantly, to learn from the deep well of knowledge about spirits and whiskey here in Ireland. When you want to learn from the best, you need to go to the best and with the country's craft spirits movement in full swing, there's never been a better time to be a distiller in Ireland. WHAT'S THE MOST IMPORTANT LESSON YOU'VE LEARNED IN YOUR CAREER SO FAR? I think I’ve said it in other contexts as well, but it also applies here. Patience and persistence are key to surviving in this industry. Patience not only because whiskey usually takes a long time from inception to fruition, but also because life doesn’t usually move at the perfect pace as I might imagine it. Sometimes things happen on their own time. Perseverance because distillery work is tough, but the fruits of the work are exciting. If you push through the pain, you usually end up with happy results – and good whiskey! WHAT DO YOU ENJOY MOST ABOUT THE INDUSTRY? It’s a cliché and everyone says it, but it’s true – the people. Making whiskey for a living is such a unique occupation, but what keeps it interesting and fun is the people one ends up working with. Making whiskey in isolation isn’t very rewarding. It’s meant to be shared and that goes for the process of making it too. I also love watching the growth of the worldwide craft spirits movement and the re-embracing of brown spirits. There are so many ways to approach spirits, both as a consumer and a maker. It’s this variety that helps keep things lively and interesting. WHAT DOES YOUR NEW ROLE ENTAIL? I’m still figuring out what my day-to-day role looks like. Right now, I’m in full

Connacht Distillery

training mode with The Connacht Distillery team taking me through my paces to get me up and running on each step of the process from bringing in raw materials, brewing, fermentation, distilling, barrelling and bottling, to inventory controls, facility maintenance and management. It’s a long time since I’ve been the new guy on the floor and while that’s challenging, it’s also the best part when it all starts coming together. AS HEAD DISTILLER AT CONNACHT DISTILLERY, WHAT ARE YOUR AMBITIONS? I am very excited for the future of The Connacht Distillery. Last year we launched Batch 1, the first whiskey to be distilled in Co Mayo in over 150 years. I was lucky enough to be on site, just a few days after I arrived, when our first cases were loaded on a truck for shipment back to the US market. We have lofty goals and we're here to make a statement about what Irish spirits can be. Our whiskey will reflect the quality of the combination of Irish water, Irish malt and the unique climate here in Ballina situated on the River Moy, with heavy coastal North Atlantic influences. We'll also be innovating and hopefully

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Q&A

surprising the consumer palate by presenting unique-tous bottlings and expressions of our Irish single malt. Whether that's from exploring the different malts we have access to, careful cask selection for our primary maturation of our new make or to sourcing specialty finishing casks, it's an exciting future for the distillery team. IS THERE ANYTHING IN THE INDUSTRY THAT NEEDS TO CHANGE? Yes of course, no industry has perfected their craft or their culture, but the spirits industry does a pretty good job. I’ve found the spirits and whiskey world to be as welcoming an industry as any I’ve worked in. The only thing that matters to most of us is the product we make. After that, it just comes down to the quality of one's character. I don’t know if it’s made as many waves here in Ireland as it has back in the States, but the last year or two has seen a reckoning in the alcohol beverage industry when it comes to tolerating, or rather no longer tolerating, discrimination and sexism in the workplace. The likes of @ratmagnet and @emboldenactadvance have shined an uncomfortable and very necessary light on this issue to great effect. One of my goals working in spirits is to continue the work others have begun by keeping spirits an open and supportive community that seeks to lift up our fellow spirit lovers and future leaders. WHAT'S YOUR FAVOURITE DRINK? I know this is sometimes a bit frowned upon by my friends in the service industry because it can easily go wrong, but my favourite thing to order is what the bartender is enjoying making right now. What ingredient are they playing with, what style of cocktail are they into right now. Even if it’s not exactly what I’d normally order, it’s what the bartender might have more fun making. At the risk of sounding a little strange, I don’t say that I drink different spirits, I say that I drink different distillers. By that I mean it’s as important for

me to know who is making the spirits and learn a little something about them as it is to know a brand or label. Pretentious? Sure. But I’ve had a lot of different spirits (not as many as some to be sure) and so far, I’ve found you can learn a lot about a distiller by drinking their spirits and a lot about a spirit by getting to know the distiller. WHAT DO YOU MISS ABOUT CALIFORNIA? You might think it’s the weather which is very nice, but I actually grew up in Northern Indiana where the weather is surprisingly similar to Ireland. Trade a bit of snow for some of the winter rain here in the West and from what I hear, hotter and muggier summers back home, and life looks and feels a lot alike. What I miss most are the friends I made over the years in California. Moving there from Indiana I had no idea what to expect, but I was welcomed with open arms seven years ago in SoCal. Fortunately, it’s pretty easy to keep in touch with everyone and they all say they’ll be visiting soon. I’m trying to hold them to that. Oh, and food. Southern California has every type of food imaginable, pretty much at your fingertips. I’m on the lookout for Ireland's best burrito.

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GIN

Tribe Irish Gin founders, left to right, Adam Scally, Cormac Commins, Ciarán O’Domhnaill and Michael Allen

GALWAY A NEW GIN BRAND ALONG WITH A NEW GIN SCHOOL ARE SHAKING THINGS UP IN GALWAY

ike so many good ideas, Tribe Irish Gin came to life during the throes of the pandemic. Connemara seaweed and ingredients native to the west of Ireland differentiate the new spirit which was created by long-time friends Adam Scally, Cormac Commins, Ciarán O’Domhnaill and Michael Allen, who wanted to make a gin for Galway, from Galway. “One thing we all agreed on from the start was that we wanted to lean heavily on botanicals that were local to the West of Ireland. We use lemon, heather, cassia and spices like cardamom to give it a kick at the end. Seaweed from Connemara also gives it a subtle salty taste

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GIN

and really helps bring out the other botanicals,” said Adam Scally. Feedback from Galway publicans has been encouraging, he says. “Over a few different days, we walked the streets of Galway, popping into the bars and pubs along the way to introduce ourselves and leave a few samples of Tribe. The response was great, particularly around the gin’s flavour. Some of the publicans we met were drinking it just with ice; it has such a distinctive taste that you almost don’t need a tonic.” It was back in January 2021 when the idea for the gin struck the four friends. By October of the same year, they had the physical product in their hands. “It was definitely a quick turnaround! All along, the plan was for the four of us to develop a gin brand but the pandemic hurried things up a bit. We set about studying the distilling process and trying out different recipes that we were all happy with. That took a bit of time; we did multiple iterations and blind taste testings until we landed on something we were all happy with.” Tribe Gin is distilled at Listoke Distillery in Drogheda, home to Ireland’s first gin school. “The team at Listoke have been so encouraging and helpful, that’s why we were able to get up and running so quickly. Once we decided we also wanted to open a gin school in Galway, they advised us on the best route to take.” Tribe Gin School will be the first of its kind in the city. Due to open in 2022 in Salthill, right next door to O’Connor’s pub, visitors will get a chance to sample Tribe Gin, learn about the distilling process and create and distil their own personal bottle to bring home. “Each visitor in the class is assigned a one litre still and they can choose whichever botanicals they want to use. There’ll be staff on hand to give them some guidance around ratios so they don’t go too astray and end up making Sambuca or something! We want it to be an interactive, fun experience, where guests can collaborate with the people around them and taste each other’s gins. Something like this is exactly what Galway needs, we were surprised that there wasn’t a gin school already in operation.”

Once the school opens, the plan is for each of the four friends to return to Galway and join the business full-time. “At the moment, we’re all either based in Dublin or Galway so once the school kicks off, we’ll probably go back home on a phased basis. We had planned to be open by now, but over the past couple of years, Covid either slowed down or stopped construction completely. We’re at fit-out stage now and pushing to open as soon as possible. We don’t want to rush it either, it has to be right.” After a successful campaign at Christmas, Tribe Gin is currently stocked in several pubs around Galway. The four friends are currently in talks with distributors to extend the brand into hotels and pubs across the county. “We’d like to get a foothold in the West of Ireland before we break into the rest of the country. We’re optimistic about the product because the response we’ve had so far has been really encouraging. We haven’t even launched the gin school yet and we’re busy selling vouchers! We’ve even had enquiries from the US; that’s been put on the back burner for now but is definitely something we want to pursue. When we set out on this road, we wanted to showcase ingredients local to the West of Ireland and to highlight the creative aspects of the City of the Tribes through the gin school. So far, I think that’s exactly what we’re doing.”

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04/04/2022 14:45

COVER STORY

Sip into something Summery.

SCHWEPPES HAS KICKED OFF THE SUMMER SEASON WITH ITS EXCITING PINK SODA AND LEMONADE LAUNCH IN ON-TRADE

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COVER STORY

reland and Northern Ireland’s number one mixer, Schweppes, is kicking off the summer season with the launch of Pink Soda and Lemonade non-returnable glass in the on-trade. Available from 1st May 2022, the two new flavours are an exciting addition to the extensive 200ml Schweppes Core range, which includes Schweppes Tonic Water, Slimline Tonic Water, Soda Water, Ginger Ale and Slimline Elderflower Tonic Water, along with the Schweppes Signature Collection range. Schweppes Pink Soda and Lemonade provide an opportunity to further grow Schweppes within the on-trade, driving brand relevance with the return of the summer social occasion in pubs, bars and restaurants. Consumers continue to look for flavoured mixer options, which deliver on taste and fizz and Schweppes Pink Soda and Lemonade can create mixed drinks that meet these demands. Schweppes Pink Soda offers a variety of mixing and drink options and is fantastic as a spritz drink made with gin or Rosé wine garnished with a pink grapefruit. Spritz drinks will continue to be a popular menu choice this summer in the on-trade, linked to consumer demand for simple cocktails and low-calorie drink options. Calorie count is among the top reasons for consumers choosing a spirit and mixer or spritz option – and Schweppes Pink Soda has only 40 calories. This summer, Schweppes will drive awareness and trial of the launch through a targeted social, PR and experiential media plan. The launch will also be supported with a fully integrated marketing campaign, including value-added deals with activation items such as glassware and ‘gin trees’ to keep the brand top of mind for customers. The ‘Spritz’ summer trend will be supported all summer long through venue point-of-sale and a newly developed ‘suggested serve’ booklet, providing venues inspiration to create serves linked to all Schweppes varieties. The Schweppes sales team will also work in partnership with outlets to activate the brand on menus, highlighting mixability opportunities and suggested serves. Andrea Whyte, Coca-Cola HBC Ireland and Northern Ireland Marketing Director, said: “We are delighted to be launching two fantastic flavours as part our Schweppes range. The Pink Soda and Lemonade innovations will be the perfect drink accompaniments this summer. The variants will also meet the needs of customers who wish to choose the healthier mixer option. The low Kcal content in both Pink Soda (40kcals) and Lemonade (66kcals) will be an appealing factor to the target market. We have no doubt that this summer will be bigger and better than ever for our Schweppes brand, and we look forward to seeing our new campaign come to life in trade.”

Available from 1st May 2022, the two new flavours are an exciting addition to the extensive 200ml Schweppes Core range

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COVER STORY

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FINANCE

MON€Y TALKS

COVID MIGHT BE (ALMOST) BEHIND US BUT FOR PUBS AND BARS ACROSS THE COUNTRY, FINANCIAL ISSUES AREN’T GOING ANYWHERE. DECLAN HANLY AT CROWE TAKES A LOOK AT THE CHALLENGES AND POTENTIAL SOLUTIONS FACING THE INDUSTRY IN 2022

fter spending much of the last two years closed, it’s safe to say that pubs and bars have endured more hardship than most businesses during the pandemic. With the reopening of the sector at the end of January 2022, most pub and bar owners are very much looking forward to the prospect of putting the pandemic behind them. In many cases however, it’s not as simple as reopening the doors and getting back to normal trading. There are several challenges facing the sector such as the cessation of government supports, the repayment of warehoused taxes, management of cash flow and sourcing appropriate finance. CESSATION OF SUPPORTS In January 2022, the government announced an extension to the Employment Wage Subsidy Scheme (EWSS) and updates to the COVID Restrictions Support Scheme (CRSS) and Tax Debt Warehousing Scheme. However, these supports are soon coming to an end. EWSS Businesses in the pub and bar sector continued to receive the enhanced rates of subsidy for the month of February and the graduated step-down in subsidy rates has been extended by one month, to 31 May 2022. Under these arrangements, the EWSS will revert to the original tworate subsidy (€151.50 and €203) on 1 March 2022, followed by a flat rate subsidy of €100 in April and May 2022. It should also be noted that the full rate of Employers’ PRSI has been reinstated with effect from 1 March 2022 for all businesses. CRSS With the removal of public health restrictions from 22 January 2022, businesses can no longer apply for the CRSS.

TAX WAREHOUSING For businesses eligible for Covid-19 support schemes, the period during which taxes may be warehoused was extended to 30 April 2022, with these taxes being ‘parked’ interest-free for the following 12 months. At that point, the warehoused debt may be paid in full without incurring an interest charge or can be paid through a phased payment arrangement from 1 May 2023. The Revenue Commissioners have confirmed that any phased payment arrangements will take account of the business’s particular financial circumstances and can be extended over a longer timeframe as required, provided current taxes continue to be paid as they fall due. In summary, while these supports have been successful in maintaining businesses in the pub and bar sector during the pandemic, they will all have ceased by the end of May 2022. Furthermore, additional financial planning will need to be put in place for 1 May 2023 when you may be required to repay warehoused taxes in addition to ensuring current taxes are paid up to date. Businesses will no longer be able to warehouse their taxes from 1 May 2022. It’s important that businesses keep up to date with their current taxes thereafter, as your history of compliance with current taxes will form part of your negotiations with Revenue when it comes to repaying your warehoused tax. FINANCING Due to the cessation of Covid supports, many businesses may need to source finance in order to fund operations while the business is re-establishing itself after the pandemic. There may be a requirement for working capital loans, short-term loans, overdrafts, asset finance, longterm loans etc. There are several options available to businesses who may need finance.

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FINANCE

PILLAR BANKS In addition to the Covid-19 support loans mentioned above, the main pillar banks in Ireland (BOI, AIB, PTSB) all offer a range of products designed to assist businesses including business loans, overdrafts, asset finance, insurance premium finance, etc. Finance products from these banks may often provide the best terms, but they also often carry more stringent lending criteria. ALTERNATIVE LENDERS If you are unable to obtain finance from one of the pillar banks or don’t wish to, there are several alternative (or non-bank) lenders in the Irish market who provide similar products and services. In certain circumstances these lenders may have different lending criteria which means you will qualify for the finance product required, but there may be an additional price to pay for this eg higher interest rates, more onerous covenants, additional security/collateral etc. CASH FLOW MANAGEMENT Managing cash flow is about thinking ahead to ensure you can sustain a positive cash position, thus enabling you to pay your bills on time and avoid building up unsustainable debts. Below are three ways you can try to improve your cash flow. CUSTOMER CREDIT Avoid building up any receivables in the business. Receivables represent money that is owed to you; therefore you should avoid giving customers credit or bar tabs. If you do need to offer credit to your customers, you should aim to have strict credit terms and ensure payment is received quickly. SUPPLIER CREDIT In contrast, you should try and negotiate extended credit terms from your suppliers. Additional credit terms with your suppliers will allow sufficient time for cash to be generated to meet the repayments when they fall due. If you are not in a position to agree extended credit terms, you should seek to order less stock but more often. This will ease the pressure on cash flow.

COVID-19 CREDIT GUARANTEE SCHEME This scheme remains in place until 30 June 2022 and provides loans from €10,000 to €1 million for terms up to five and a half years. The size of the loan is linked to business turnover (25% of 2019 turnover) or wage costs (double annual wage bill in 2019). The scheme is operated by the Strategic Banking Corporation of Ireland (SBCI) through participating lenders. COVID-19 BUSINESS LOANS Loans up to €25,000 are available through Microfinance Ireland (MFI). The loan is open to sole traders, partnerships and limited companies with fewer than 10 full-time employees and annual turnover of up to €2 million.

SEASONALITY There are different levels of seasonality within the pub and bar sector, depending on where your premises is located. If you are subject to varying levels of seasonality, you must prepare for lean periods. During these lean periods, it is likely that the business will generate less cash than you are required to pay out. You need to plan for these periods in particular and need to carefully monitor cash flows to ensure there is sufficient cash available to maintain trade. It may be that additional resources such as an overdraft or short-term loan are needed for these periods. In summary, while we are hopefully reaching the end of the pandemic and restrictions, there are still many pitfalls ahead for the pub and bar sector. If you find your business is facing financial issues following the re-opening of the sector, it’s advisable to seek early advice from a finance professional. There are many options available to businesses at the early stages of difficulty, while these options diminish if you leave it too late to seek advice. Declan Hanly is a director in Crowe’s corporate restructuring and insolvency department. He provides financial, operational and strategic support for many Irish hospitality businesses that face challenges imposed by the Covid-19 crisis

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COGS

CONQUER YOUR COGS FLIPDISH EXPLAINS HOW PUBS CAN USE THE COST OF GOODS SOLD (COGS) FORMULA TO UP THEIR PROFITS

ith the cost of living dominating news headlines and breweries raising prices, many publicans are stuck between a rock and a hard place. While trying to rebound from the last two years and dealing with rising operating costs, publicans must now protect their profit margins, while also keeping their customers happy. Here, hospitality tech provider Flipdish explains how you can maximise your revenue when you strike the balance between cost of goods sold and total revenue from food and beverage sales.

WHAT IS COST OF GOODS SOLD (COGS)? Cost of Goods Sold (COGS) measures the beverage and food costs percentages in your business. It will show you the true cost of product and shows how much cumulative product was used, through a combination of: • Sales • Spoilage • Waste

• Theft

• Over pouring

• Comps

COGS shows how much of your product turns into actual sales and profit. Most publicans are tracking their Cost of Goods Sold (COGS) in some way, but the devil is in the detail. The more detail in your data, the more you can improve efficiencies and profitability against clear metrics. CALCULATING YOUR COST OF GOODS SOLD (COGS) 1. Choose a timeframe to analyse. Weekly is a good starting point. 2. Open a spreadsheet and list your inventory as multiple categories as Beginning Inventory in column A, such as: • Beer Draft - Domestic • Beer Bottled - Domestic • Beer Draft - Import • Beer Bottled - Import • Beer Draft - Microbrew • Beer Bottled - Microbrew • Liquor - Bottled • Wine - Draft • Wine - Bottled

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AN EXAMPLE OF COST OF GOODS SOLD FOR PUBS Picture yourself as the owner of a pub in Galway city. You want to calculate your Cost of Goods Sold for last week. You had €6,500 worth of beginning inventory and purchased €5,000 worth of beverage inventory that week. It was a good week. You ended the week with just €100 in inventory left. Beginning inventory = €1,500 Purchased inventory = €5,000 Ending inventory = €100 With those values, you can find your Cost of Goods Sold. Cost of goods sold = (6,500 - 5,000) - 100 Cost of goods sold = (1,500) - 100 Cost of goods sold = 1,400

Do a manual check on inventory for each of these and note it in the spreadsheet. Put a value on these. For example, if you bought 20 bottles of a microbrew last month at €2 per bottle and this month you have eight bottles left over, your beginning inventory value for the bottled microbrew is €16. A heads up – throughout the accounting period, keep a track of your daily sales totals in each category as this will lighten the load later. 3. Next, collate your invoices for new products purchased, or consult your invoice log if you're more organised. Itemise the cost of new purchases per category. This is your column B, Purchased Inventory. Continuing with the bottled microbrew example, let’s say you bought 12 bottles to bring your overall inventory level back to 20. In this example, your purchase inventory value is €24. Now, add up these costs. 4. At the end of the accounting period, take a physical and meticulous count of your remaining inventory. List the monetary value per category. This is your column C, Ending Inventory. For example, let’s say of those 20 bottles of microbrew, you have three left over at the end of the week. The value of your ending inventory is €9. 5. You've been diligently keeping track of your per category sales, right? Or maybe your POS system has? Whether it's automatic or manual, add per-category costs to column D, Sales, and add up the total.

After a quick calculation, you have successfully identified your COGS for the week as €1,400. Now, compare this to your total sales for the week. What percentage of your total sales do COGS comprise? If your total sales were €5384.62 and your COGS was €1,400, then your percentage COGS is 26%.

"Remember, the lower your COGS percentage, the higher your margins and profit"

WHAT'S A HEALTHY COGS? Benchmarking average COGS for pubs is problematic, as your COGS will depend hugely on the type of items that are popular with your customers. Spirits and cocktails generally have a lower pour cost than wines and if wines are popular with your customer, then this will skew things again. Many restaurants follow the guidelines that say the Cost of Goods Sold should account for no more than 31% of total sales, but every business can be totally different. Once you've carried out your first calculations, you have a starting point to work from and every week you can implement measures to lower the percentage. Remember, the lower your COGS percentage, the higher your margins and profit. For more food and beverage management advice, or to get more information on QR code ordering technology, visit www.flipdish.com

6. Now for the maths! Once you find the above values, you’re ready to calculate your cost of goods sold using this simple formula. Beginning inventory + Purchased inventory — Ending inventory First, find the sum of your beginning inventory and your purchased inventory. Next, subtract the value of your ending inventory from the result. Now you have your COGS. Knowing your true COGS is your starting point to improve it, whether that's through minimising product loss or adjusting your pricing.

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WHISKEY

INITIATIVES FROM THE IRISH WHISKEY ASSOCIATION ARE HELPING THE SPIRIT MAKE WAVES ON THE GLOBAL MARKET

n 2021, the Irish Whiskey Association set out to protect and expand international trade opportunities for the industry. The aim was to secure the position of Irish whiskey as one of the world’s leading spirit categories and despite an unsettled global economy, the trade body managed to pull off wins in the areas of international trade, protection and regulation. Developments for Irish whiskey in 2021 included the inclusion of new rules-oforigin in UK-Australia FTA to protect cross-border Irish whiskey supply chains on the island of Ireland and the ending of tariffs on Irish whiskey in the US and Nigeria, along with reductions in levies in Canada. Over 90% of Irish whiskey global sales are now subject to legal protection. Substantial reductions to provincial levies in Ontario and Quebec, Canada’s two largest provinces were achieved, as was the elimination of 25% Import Adjustment Tax in Nigeria, Irish whiskey’s fastest-growing market in 2021.

SUSTAINABILITY To highlight the sustainability credentials of the industry, the Irish Whiskey Association launched a campaign earlier this year looking at reducing water usage, supporting barley growth and using renewable forms of energy. The campaign highlights how Irish whiskey distilleries and bottlers are leading the way in promoting sustainability. Seven companies were profiled in January and February:

• Rademon Estate Distillery – Home of Shortcross Irish whiskey and gin, all power is sustainably supplied by on-site wind and hydro turbines • Irish Distillers – Accredited ‘Sustainable Green Spring Barley Scheme’ aims to support the long-term viability of the spring barley sector in Ireland by incentivising farmers to continually improve their sustainable practice • Teeling – Teeling Small Batch is sold in bottles made using 75% recycled glass. Teeling Distillery recently won the award for Most Sustainable Irish Whiskey Distillery at the Icons of Whiskey Awards • Terra Spirits & Liqueurs – Achieved a 30% net energy reduction since 2018 through switching to biogas and solar PV. Terra was a winner of the Sustainability Authority of Ireland (SEAI) 2020 Award for Small & Medium Enterprises • Slane Distillery – Collects rainwater for treatment and use in processing and has restored a section of Harlinstown Stream, including construction of a salmon ladder • Boann Distillery – Boann Distillery planted 2,000 oak trees in recent months at Swainstown Estate in Co Meath as part of its barrel sustainability programme • Great Northern Distillery – Reduced its Biological Oxygen Demand discharge to the wastewater system by 80% per LPA since 2016.

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WHISKEY

FOOD PAIRING GUIDE To mark St Patrick’s Day, the Irish Whiskey Association has teamed up with chef JP McMahon to produce a food pairing guide which sees Irish whiskey matched with the best of Irish food. In the guide, JP outlines multiple ways that Irish whiskeys, due to their depth and diversity, can pair with bread and butter, Irish farmhouse cheeses, charcuterie, fish and shellfish, beef, lamb and poultry, along with chocolate and other desserts. Speaking about the new guide, Director of the Irish Whiskey Association William Lavelle said: “The Irish whiskey food pairings developed for us by renowned local food expert JP McMahon demonstrate how Irish whiskey and food can marry together to bring out the most exquisite and intense flavours of Ireland. We encourage people to enjoy these pairings in the pub or restaurant, or in the comfort of their home, to discover the magic of Irish whiskey and food.”

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WHISKEY

On the WHISKEY TRAIL

WHISKEY DISTILLERIES ACROSS IRELAND ARE COMBINING INNOVATION AND HERITAGE TO PRODUCE WORLD-CLASS, MARKET-LEADING BLENDS

National Gallery of Ireland

Alex Conyngham

IRISH DISTILLERS Irish Distillers has donated a historical file of correspondence between Andrew Jameson and Augustus John, the foremost portrait painter of his day, to the National Gallery of Ireland. The correspondence relates to a portrait of Andrew Jameson, the great-grandson of John Jameson, which was commissioned but never completed. The portrait was intended to equal those of Bow Street founder John Jameson and Margaret Haig painted by Sir Henry Raeburn, which are now on display in the National Gallery of Ireland. Although the portrait of Andrew was never completed, the correspondence between the two men, which dated from October 1938 to June 1940, was preserved in the Irish Distillers archives and donated to the National Gallery in 2020. Leah Benson, Archivist at the National Gallery of Ireland, said: “The National Gallery of Ireland has a rich and wonderful collection of art on its walls, but letters like these are crucial in order for us to understand the stories that hide behind the art and the artists who create it. Augustus John was considered one of the finest artists of his time in his area. The generous donation of these letters to our archives from Irish Distillers can only help us add to his story and that of the Jameson family’s connection to art.”

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WHISKEY

SLANE SPECIAL EDITION Five years after the release of its first triple casked blend, Slane Irish Whiskey has announced the launch of Slane Special Edition. Celebrating 40 years of Slane’s music history, just 2,928 bottles of this special limited-edition blend will be available to buy from selected retailers across Ireland. Slane Special Edition is the long-awaited third release from the Distillery. The limited-edition blend was created as a tribute to Lord Henry Conyngham and his vision to bring Ireland together in 1981 by throwing the country’s biggest rock concert, welcoming 80,000 music lovers to his front lawn at Slane Castle. Slane Special Edition amps up the flavour that comes from Slane Irish Whiskey’s signature triple casked method by using extra virgin oak casks blended with seasoned barrels and Spanish sherry casks. The liquid has been bottled at 45% ABV, versus the Slane core blend at 40% ABV. The 45% ABV is another nod to Slane’s music legacy with a neat riff on the 45 rpm record single, a format that changed music forever. Slane Special Edition has a nose of bold toasted oak and vanilla spice notes found in Slane Irish Whiskey’s core blend to deliver a rich, complex whiskey with a warm, lingering finish. It’s a whiskey that can stand on its own, on the rocks or sing through a cocktail. Presented in a black glass bottle with new label artwork inspired by 1981 and images by Irish photographers Andy Spearman and Fran Caffrey, Slane Special Edition is boxed in a gift carton with recommended drinks recipes, details of Slane’s music story and exclusive access to a 40th anniversary Spotify playlist, curated by Slane Irish Whiskey co-founder and son of Lord Henry, Alex Conyngham. Slane Special Edition is available to buy in specialist off-licences nationwide and at Slane Distillery from March 3rd, with a recommended retail price of €39.60 for a 700ml bottle

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WHISKEY

Shane Sutton's street art for Teeling

JAMESON Jameson Irish Whiskey has launched a major new international brand campaign, ‘Widen the Circle’. The campaign builds on Jameson’s long held belief that life is better shared by inviting people to reach out and invite others in for those moments of authentic human connection. The new multi-media campaign will be spearheaded by a TV ad called ‘That Spark’, featuring Irish actor, writer and comedian Aisling Bea and made by Emmy and Grammy nominated director Jake Scott. “As the world reopens, Jameson is inviting the world to embrace other kindred spirits and ‘Widen the Circle’. Our campaign will challenge people to look for the shared values that unite them, making the world feel like a smaller, friendlier place by encouraging individuals and communities to make new connections. It will not only demonstrate the accessibility of our whiskey, but also the larger idea it can bring of inclusiveness, kinship and belonging,” said Brendan Buckley, Global Marketing Director at Irish Distillers. The campaign comes ahead of a key period for Jameson, including the all-important St Patrick’s Day celebrations around the world on 17th March. Coinciding with the launch, a series of St. Patrick’s Day events took place around the world, culminating in a live streamed performance by Irish postpunk band Fontaines D.C. on 17th March.

TEELING As part of the Fáilte Ireland Dublin Surprising Stories Scheme, a number of upgrades are being unveiled at Teeling Whiskey Distillery to enhance the storytelling and overall visitor experience. Visitors can now nose the award-winning ‘Teeling Small Batch Whiskey’ straight from the barrel in the Maturation Space, while the storytelling aspect on the ground floor has been updated, recounting the rich history and provenance of Dublin distilling as well as Teeling’s involvement in this over the generations. Other attractions include the Lego replica of the distillery produced for its sixth birthday and a display area of the range of Teeling Whiskeys released over recent years. In a collaboration with local Dublin street artist Shane Sutton, visitors now follow a street art storyline around the walls of the space. Visitors can now opt to join a guided tour of the fully operational distillery and get to see a real working whiskey distillery through all aspects of production, while hearing the tour details in their own language, on their own phone through a new international language app. Scripts for the tours have also been updated and improved and visitors are welcomed with a new video produced by Dublin creative agency Big O, featuring Jack and Stephen Teeling.

Aisling Bea

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WHISKEY

PADDY'S SHARE

PADDY Irish Whiskey has unveiled the latest addition to its awardwinning range of whiskeys, PADDY’S SHARE

triple-distilled premium blend Irish Whiskey, PADDY’S SHARE has been created to capture an extraordinary moment in time with its bold charred wood character and nutty distinctiveness that will inspire whiskey enthusiasts and dabblers alike. PADDY’S SHARE was officially launched within its county of origin, in Cork’s Shelbourne Bar. The PADDY’S SHARE Trinity Tasting, led by George Roberts, was an immersive experience for guests as they soaked up the history and culture of PADDY Irish Whiskey and sampled a selection of the brand’s award-winning whiskeys including the new addition to the family. Commenting on the launch, George Roberts, Country Manager for Hi-Spirits Ireland said: “We are thrilled to introduce PADDY’S SHARE to the Irish market. PADDY’S SHARE brings a new flavour to the table with its mild and distinctively nutty charred wood character of pot still, grain and malt.

“We are delighted to have such an esteemed group of Irish Whiskey lovers here with us. Tastings are such a vital part of the Irish Whiskey community and as we all share a dram here tonight, we can see the inspiration behind this release as we celebrate in the true gregarious fashion of Paddy Flaherty, the man himself.” PADDY’S SHARE is available now in Ireland and can be purchased through hotels, bars and specialist independent retailers nationwide

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WHISKEY

Micil Distillery

THE IRISHMAN The Irishman range of super-premium whiskeys produced by Walsh Whiskey (part of the Amber Beverage Group) has undergone an extensive €500,000 rebranding to reflect its dedication to the pursuit of excellence in Single Malt whiskeys. The rebrand will support the whiskey brand’s target of doubling sales across its 50+ markets within five years. Announcing the renewed focus on single malt and the brand redesign, Walsh Whiskey founder Bernard Walsh said: “As the Irish whiskey category continues to develop with increasing variety, it is important that we are clear in our proposition to whiskey consumers. Our message is simple: The Irishman will always be single malt focused – whether championed in pure expressions or blends – and that it will always be triple distilled to leave a lasting impression. We respect and honour Ireland’s great distilling heritage, while also exploring exciting new innovations through the use of rare and unusual woods and finishes, as well as cereal varieties, to influence the single malt spirit. To date this has seen us work with Florio Marsala, Oloroso Sherry, Caribbean Rum and Irish Peated Red Ale. In the generational pursuit of whiskey excellence, our quest for the perfect dram, or taoscán [tay-scawn] of single malt, is just beginning.” The most striking change in The Irishman rebrand is the introduction of a bespoke, tall, tapered bottle. All expressions in the range are now sealed with a cork which affirms the super-premium nature of the whiskeys. Other features are the addition of braille for the visually impaired; the braille highlighting The Irishman’s brand name, is also a personal tribute by Bernard Walsh to the memory of his own grandfather, Jack Walsh, whose loss of vision made a lasting impression on his grandson.

MICIL DISTILLERY Micil Distillery has unveiled the results of 18 months of innovation and development graft, creating an extensive new portfolio of products. Continuing on from an exciting year which saw the laying down of Galway’s first whiskey in over 100 years and the launch of its Síolta Mhicil Cask Ownership offering, Micil is now extending its range and launching into two new spirits categories, with four new releases of two Whiskeys, an Irish Cream Liqueur and a Spiced Orange Gin. Micil Inverin Small Batch Blended Irish Whiskey is a five-part peated blend with a triple cask finish. Inspired by Micil’s rich distilling heritage, it embodies the fruity spice of the finest Connemara ‘fuisce’ and the peat smoke of the illicit stills and kilns of Inverin. Batch 1 is limited to 8,580 bottles. Micil Earls Island Single Pot Still Irish Whiskey is a fruity, spicy Single Pot Still Irish Whiskey enriched by Bordeaux red wine casks, with hints of soft turf smoke from ex-peated whiskey casks. It pays homage to the great Galway distilleries of the past and to the Latin wine merchants of old who made the city their home. Batch 1 is limited to 1,140 bottles. Micil Connemara Irish Cream Liqueur is a West of Ireland take on an Irish classic, a luxurious blend of sweet Irish Whiskey, rich Irish cream and smooth Connemara poitín from the Micil Distillery in Galway. Inspired by an old family recipe (handwritten as Gaeilge on the neck strap) and drawing on a long Connemara tradition of drinks made with cream, honey and a drop of poitín. Micil Spiced Orange Gin is a reimagining of the distillery's classic gin, distilled with handpicked Connemara flowers and herbs and enriched with vibrant orange zest and warm rounded spice. The variant was initially launched as a collaboration with Craft Gin Club UK in October 2021, where 110,000 bottles were purchased.

Rosemary and Bernard Walsh

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WHISKEY

KILBEGGAN

y r e l l i t Dis

s a world leader in premium spirits, Beam Suntory inspires human connections. Consumers from all corners of the globe call for the company’s brands, including the iconic Jim Beam, Maker’s Mark, Roku, a unique Japanese craft gin and, of course, some of the nation's most loved Irish whiskeys. From the oldest licensed distillery in Ireland (dating from 1757), the Kilbeggan brand continues to push Irish whiskey conventions while remaining true to classic distilling traditions. Along with the classic smooth Kilbeggan Blend, last year the brand welcomed a new characterful lightly peated Kilbeggan Black, with mellow notes of green fruits and cereal developing into hints of peat smoke. The brand continued to innovate this year with the new Kilbeggan Triple Cask. Aged in three different cask types, this Premium Blend has plenty of character. The maturation in American Virgin Oak, Pedro Ximénez Sherry and Ex-Bourbon Oak provides it with a rich flavour of summer fruits, vanilla and oak spice. On top of the Kilbeggan range, Beam Suntory is proud to have a unique single malt peated Irish Whiskey – Connemara. Available in standard and 12-year-old versions, this gorgeous liquid is double distilled in two small pot stills, and then matured in ex-bourbon oak barrels, meaning that the combination of young and old whiskeys offers rich malt and fruit aromas, as well as hints of vanilla and a distinct peatiness. This year, Beam Suntory is reinvigorating its Irish portfolio following an ongoing Irish Whiskey Renaissance trend by launching a new

Kilbeggan’s portfolio of whiskeys continue to challenge conventions while remaining true to classic distilling traditions

signature drinks menu, carefully developed by our professional mixologist. The menu is putting a twist on bar classics and showcasing the full colours of the Beam Suntory portfolio liquids and their versatility. From Kilbeggan Black Whiskey Sour with a hint of orange to a peachy Connemara Woo Woo, the menu is designed to capture the attention of all consumer groups. The launch will be supported with the first ever social campaign, reaching nearly one million consumers online, high profile influencer drops, sampling and ontrade PR. Make sure you add them to your menu list!

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Drinkers for Ukraine In solidarity with friends and colleagues in Ukraine, ‘Drinkers for Ukraine’ is raising funds for the Red Cross humanitarian relief effort

ed by enthusiasts and professionals in the beer industry, the #DrinkersForUkraine fundraising campaign is centred around three linked activities – ‘Solidarity Brew’, an online Auction and a livestreamed fundraising show. SOLIDARITY BREW Brewers in Ukraine have seen their livelihoods wiped out and in some instances, their businesses destroyed by Russian attacks. To show solidarity, Drinkers for Ukraine has invited breweries around the world to brew the Ukrainian Anti-Imperial Stout RESIST, developed by displaced Ukrainian brewers. Once brewed, brewers are asked to donate the

sales proceeds of RESIST to the Red Cross humanitarian relief effort. Ballykilcavan in Stradbally, Co Laois was one of the breweries that participated in the Solidarity Brew. At the time of writing, the brewery had raised in excess of €7,000 in donations to the Red Cross in Ukraine. Ballykilcavan owner, David Walsh-Kemmis, commended the brewerys’ suppliers who donated their time or goods for free – Penhouse Design for label design, Loughran's for the hops and Pettitt's SuperValu in Athy for the beetroot. ONLINE AUCTION Whether you’re a brewer, a bar owner or simply a drinker, everyone is encouraged to organise and run an online auction to maximise the amount raised. Drinkers for Ukraine has come up with a format that can maximise the amount raised without burdening you with too much work. LIVESTREAMED FUNDRAISING EVENT On March 26, the #DrinkersForUkraine campaign will culminate in a livestreamed fundraising event. Everyone who has run an online auction and brewed a RESIST Ukrainian Anti-Imperial Stout will be included in the show. Visit www.drinkersforukraine.com to get involved

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Connemara is a unique single malted peated Irish Whiskey with rich malt and fruit aromas. It's silky smooth with a honey sweet stars, followed by malt and fruit flavours giving way to the full-bodied peat. The liquid is very versatile - perfect to enjoy on the rocks or in our signature cocktail Connemara Woo Woo. Make sure to stock up as a part of your drink's menu.

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