Licensing World by Ashville Media Group

Summer 2016

HEINEKENLIGHT.IE 4 Powerscourt Granted Planning for New Distillery 5 Altia and Walsh Whiskey Sign Partnership Agreement 9 C&C Plans Visitor Attraction in Clonmel 11 Expansion Project Begins at The Bridge 11 Mercantile Selling Two High Profile Pubs

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17/06/2016 16:01 09:59 27/06/2016

BROUGHT TO YOU BY

A YEAR-LONG CELEBRATION OF THE SOUNDS OF THE ATLANTIC SEABOARD IN UNIQUE PUBS VENUES NATIONWIDE A YEAR-LONG CELEBRATION OF THE SOUNDS OFAND THE ATLANTIC SEABOARD IN UNIQUE PUBS AND VENUES NATIONWIDE

We are Atlantic Songbook

A Collection of Ireland’s finest pubs, serving award winning beers by Rising Sons Brewery. We are blazing a trail of live music to become the World’s Longest Continuous Music and Arts Festival.

Founding Members Rising Sons Cork El Fenix Cork Sin É Cork Arthur Maynes Dublin Oval Bar Cork Connollys Leap Mutton Lane Cork Levis Ballydehob BDSM Cork Hacketts Schull Vicarstown Bar Cork

T.J. Newmans Schull Bodega Cork Cronins Bar Crosshaven The Crane Lane Cork Ma Murphy’s Bantry Arthur Maynes Cork JR O’Connors Charleville The World’s End Cork White Rabbit Cork EJ Morrisseys Abbeyleix Morrisseys Portlaoise

For Further Information Or To Become A Member Of Atlantic Songbook

Contact: Judy Wilkins Tel: 021 2414764/Mob: 0876492426 www.corkheritagepubs.com

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Contents

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NEWS COVER STORY Heineken Ireland has introduced Heineken Light to Irish consumers - the only market in Europe to launch this new light beer. Conor Dillon, National Sales Manager at Heineken Ireland, tells us about why the on trade should be stocking and promoting this new low calorie and low in alcohol alternative.

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Consumer demand for lighter styles of wine, as well as lower alcohol and food friendly wines, is soaring this summer. Our wine expert Jean Smullen takes a look at what is currently available in Ireland.

OUT & ABOUT

DONE DEAL

BARFLY As Budweiser nails its patriotic colours to the mast in the run up to the US Presidential Elections, research shows that consumers are confused by safe alcohol guidelines and, not surprisingly, Dublin doesn't feature on a list of Europe's 10 cheapest cities for alcoholic drinks.

WINE

INTERVIEW Pat Crotty, the newly-appointed President of the VFI, talks to Maev Martin about progressing long-standing issues and including the publican in the national tourism conversation.

As the site inspections get underway in the Sky Bar of the Year Awards 2016, read about the pubs that have made it to our shortlist – and how you can enter the Bushmills Cocktail Bartender of the Year – Live Competition.

Check out some of the hottest summer soirées in town!

A Cork-based drinks company signs on the dottted line with a Carlsberg subsidiary to supply its premium craft cider throughout France.

PUB PROFILE The Rum House is the newest venture to hit Dundalk's social scene and, as the name would suggest, it's putting a Caribbean twist on the classic cocktail menu. Orla Connolly reports.

SKY BAR OF THE YEAR AWARDS 2016

BRAND NEW A Northern brewer unveils an oak smoked varietal, Clearsky Brewing launches its European style lager, and Ireland's only combined distillery and brewery rolls out its debut range of bottled craft beers.

IN CONVERSATION WITH... Alex Hughes, Head of Category Development, Diageo Ireland.

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Editor's Letter

Many pubs regard their food offering as an important part of repositioning themselves in the market. Food is a major driver of social drinking and the standard of food in licensed premises throughout the country has improved enormously in recent years. We have now reached a point where, in some instances, it is challenging hotels and restaurants in terms of the variety and quality on offer. However, I would encourage Ireland's publicans and their kitchen teams to stick their chests out a bit more and promote what they are doing on the culinary front. The numerous catering and culinary competitions that are run in the hospitality trade should not be the sole preserve of the hotel or restaurant. Our sector of Irish tourism needs to remind the trade, as well as the consumer, of the standard of cooking that they can enjoy in the public house. In an interview with the recently elected President of the Vintners Federation of Ireland, Pat Crotty, (Page 14), he tells us that VFI research shows that pubs in traditional tourist areas, which account for 2,500 of the 4,000 VFI pubs, will create an additional 5,000 seasonal jobs this summer. The research means that, in total, the Irish pub will employ 17,000 additional seasonal staff during the busy summer months. The increase is solely attributed to the expected significant rise in overseas and domestic tourism numbers this summer. While these findings are good news for the licensed trade and reinforce its increasingly important role in the overall tourism mix, that role isn't being given the status it deserves, either by the government or major players in the tourism industry itself. I was surprised to hear from Pat that the last publican that he could recall being on the board of a tourism organisation was Páidi O'Sé, who was a political appointee to the board of Fáilte Ireland. He rightly pointed out that Fáilte Ireland or Tourism Ireland would never dream of announcing a new board with no hotelier on it. Pat states in the interview that the important role of the pub, and of the publican, in the overall tourism product “needs to be reflected at the highest level in our industry.” Yes it does and Licensing World lends its voice to that of the VFI (and I'm sure the LVA) in calling for greater input into tourism policy and planning by representatives of the licensed trade.

Licensing

WORLD Editor: Maev Martin Editorial and Production Manager: Mary Connaughton Art Director: Jane Matthews Layout: Antoinette Sinclair Advertising Design: James Moore Production: Nicole Ennis Stock Photography: Thinkstock.com Sales Director: Paul Clemenson Managing Director: Gerry Tynan Chairman: Diarmaid Lennon Published by: Ashville Media, Old Stone Building, Blackhall Green, D7. Tel: (01) 432 2200 ISSN: 1393-0826 All rights reserved. Every care has been taken to ensure that the information contained in this magazine is accurate. The publishers cannot, however, accept responsibility for errors or omissions. Reproduction by any means in whole or in part without the permission of the publisher is prohibited. © Ashville Media Group 2016. All discounts, promotions and competitions contained in this magazine are run independently of Licensing World. The promoter/advertiser is responsible for honouring the prize. ISSN 1393-0826

VISIT US ONLINE www.licensingworld.ie FOLLOW US ON TWITTER @BarOfTheYear #SkyBarAwards16 FIND US ON FACEBOOK For information on the Bar of the Year Awards and the Hotel & Catering Review Awards please visit our dedicated Facebook pages www.facebook.com /BarOfTheYearAwards

Maev Martin Editor

www.facebook.com /TheHotelCateringReview

email: maev.martin@ashvillemediagroup.com tel: 01 432 2271

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OFFICIAL BEER OF

THE IRISH TEAM

See you at the Euros. No about it.

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News

NEWS ROUND-UP POWERSCOURT GRANTED PLANNING FOR NEW DISTILLERY Powerscourt Distillery has been granted planning permission for the construction of a craft distillery and visitor centre at Powerscourt Estate, Enniskerry, Co Wicklow. The distillery, which will be located in the Estate's old mill house, is a joint venture with Powerscourt Estate, supported by an agreement with the Slazenger family to locate the distillery on the estate. Master Distiller Roy Court will mix barley grown in the surrounding fields with certified mineral water from Powerscourt Estate’s well, using traditional pot still techniques. Local entrepreneurs Gerry Ginty and Ashley Gardiner are co-founders of the new venture and are planning a 10m investment that will create 30 jobs in the construction phase and 18 full-time jobs once the business is fully operational. At full production the distillery will have the potential to produce over one million bottles of whiskey per year. By early 2018 the first batch of whiskey will be distilled and placed in

(l-r): Gerry Ginty, Ashley Gardiner, Sarah Slazenger, and Roy Court

oak casks to mature. According to the Irish Whiskey Association and IBEC, the Irish whiskey sector is the fastest growing alcoholic drinks category in the world, averaging 8.75% growth per year between 2007 and 2012 and Irish whiskey tourism is anticipated to

increase from 600,000 visitors per year to over 800,000 per year. Bord Bia forecast demand to quadruple in size to over 24 million cases worldwide by 2030 and Powerscourt Distillery plans to capitalise on the rapidly growing international demand for Irish whiskey.

O BROTHER BREWING TO RAISE 20K ON LINKED FINANCE

DICK SPRING JOINS QUINTESSENTIAL BRANDS

Wicklow-based O Brother Brewing is to raise 20,000 on Linked Finance. The Kilcoole brewery, run by brothers Barry, Padhraig and Brian O'Neill, will use the funding to build exports and distribute to the supermarket trade in Ireland and overseas. Barry O'Neill says the 20,000 investment in equipment would increase production capacity by a third. O Brother Brewing has three core products – an American pale ale called The Chance, an American red ale called The Fixer, and a more recent Indian pale ale called The Sinner. The company distributes to independent off-licences and 40 pubs in Dublin, Cork, Galway, Wexford, Kildare, Carlow and Waterford, including the Porterhouse and Galway Bay chains. It also has a distributor in Italy. The O'Neills turned to Linked Finance as a means to reach craft beer enthusiasts while raising the funding to increase capacity at their 4,000 square foot brewery.

Quintessential Brands Ireland recently appointed Dick Spring as a non-executive director. Mr Spring will assist the company in the development and expansion of its Irish drinks operations which includes a premium portfolio of Irish whiskies and Irish cream liqueurs sold internationally. A former leader of the Labour Party for 15 years, Dick Spring served three terms as Tánaiste while also holding the posts of Minister for the Environment, Minister for Energy, and Minister for Foreign Affairs. He currently sits on several boards, including Fexco Holdings, International Development Ireland Ltd, Alder Capital Ltd, and Goodbody Stockbrokers. 4

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ALTIA AND WALSH WHISKEY SIGN PARTNERSHIP AGREEMENT Finland’s Altia, the leading wine and spirits company in the Nordic and Baltic countries, and Ireland’s Walsh Whiskey Distillery have signed a cooperation agreement for the production, maturation and storing of premium, hand-crafted Irish whiskey. Altia will use the maturated whiskey primarily for its Latitude brand, which is a strong and well-known whiskey in Sweden. Latitude whiskey is also notable for its environmentally friendly PET-bottle. The two companies are already established business partners as Altia is the exclusive distributor of Walsh Whiskey Distillery’s The Irishman and Writers Tears whiskeys across the Nordic countries. The deal, which is for the supply of malt and grain whiskey, is the first such partnership agreement made by Walsh Whiskey since its distillery at Royal Oak was commissioned in March of this year. The whiskeys will both be produced in the same still house which is the only one in Ireland to house both pot stills and column stills under the one roof. “We strongly believe in the growth of the whisky segment, particularly Irish whiskey, which is extremely popular in our Nordic markets,“ says the CEO of Altia, Pekka Tennilä. “Demand for Irish whiskey currently exceeds available supply.”

Pictured at the announcement of the partnership agreement are the CEO of Altia, Pekka Tennilä (left) and the CEO of Walsh Whiskey Distillery, Bernard Walsh.

Bernard Walsh, the founder and CEO of Walsh Whiskey Distillery, said they are allocating 15% of the output from their

distillery at Royal Oak to the production of whiskey for a small number of selected international partners.

ECHLINVILLE UNVEILS STILLHOUSE & VISITOR EXPERIENCE A recently completed stillhouse is the centrepiece of Echlinville Distillery's facilities in Northern Ireland, which include a maturation hall, bottling and storage facilities, and a function room in the grounds of the historic Echlinville Estate, based at Kircubbin in Co Down. Echlinville has also opened its doors to the public with the launch of visitor tours, which will offer an insight into the workings of Northern Ireland’s newest distillery. The new facility has secured Echlinville’s place as Northern Ireland’s second biggest spirits producer, with the capacity to produce around 15,000 bottles of whiskey, gin, vodka and poitín every week. Echlinville Distillery became the first licensed whiskey distillery in Northern Ireland in over 125 years when it received its license to distil in 2013. Alongside its own Echlinville single pot still and single malt whiskies, Echlinville also plan to launch a super-premium Irish potato vodka and a single estate gin. The distillery resurrected the Dunville’s Irish Whiskey brand, with its Dunville’s PX 10 year old Single Malt winning successive Gold medals at The World Whiskies Awards for best Irish Single Malt 12 years and under. Echlinville are also building an impressive portfolio of premium spirits which includes Jawbox gin and the award winning Bán Poitín. The Echlinville team is crafting new single malt and Irish pot still whiskies, which will come of age this year.

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CORK BREWERY'S COLLECTIVE DRIVE TO INCREASE FOOTFALL Rising Sons Brewery, founders of The Atlantic Songbook initiative, are encouraging publicans to join their network and enjoy the benefits of a collective effort to drive footfall into licensed premises. An initiative by publicans for publicans, Atlantic Songbook is a collection of some of Ireland's finest pubs that aims to help publicans respond to the challenging hospitality environment by providing free group marketing, award-winning craft beer, and collective discounts. Apart from Rising Sons in Cork, other participating Cork pubs include El Fenix, Siné, the Oval Bar, Connolly Leap, Mutton Lane, Levis in Ballydehob, BDSM, Hacketts and TJ Newmans in Schull, Vicarstown Bar, Bodega, Cronin's Bar in Crosshaven, The Crane Lane, Ma Murphy's, Arthur Mayes, JR O'Connors in Charleville, and The World's End. Outside Cork, participating pubs include Arthur Maynes in Dublin, EJ Morrisseys in Abbeyleix, and Morrisseys in Portlaoise. “We came together as a group because we felt it was a great way to drive footfall into pubs in the quieter times and to encourage people to visit pubs that mightn't be very high profile,” says Judy Wilkins, General Manager of Rising Sons Brewery. “Over the next few years we will link one or two participating pubs in various towns along the Atlantic seaboard to form a ‘pub trail’ for music, culture, the arts, and craft beer that will be attractive to local, and especially visiting, customers. We will promote the participating pubs and their music sessions through our Atlantic Songbook website and we are also putting the final touches to Rising Sons Radio, a dedicated radio station promoting your pubs on a daily basis at no cost to you. We propose to work with only one or two pubs in any given town, and only the finest pubs will qualify to become members. We believe a grouping of such fine pubs will enhance value for both the individual venues and the collective. We alone are the guardians of our pubs and it makes sense to stand together.”

MAGNERS EXTENDS CELTIC PARTNERSHIP Magners Irish Cider recently announced a four-year extension of its partnership with Celtic Football Club, which will see their backing of the Scottish Champions run until the end of season 2019/20. Magners will continue to feature on famous green and white hoops, in a partnership that will cement Magners’ backing of the Scottish Champions over a seven-year period. The cider brand, which has featured on the front of the Hoops’ jersey since 2013, will adopt a new position across the shoulders on the back of the jersey from the start of the 2016/17 season. The Magners name will also continue to appear on the clubs training kit. PICTURED: Celtic's Kieran Tierney (left) and Erik Sviatchenko join Magners Marketing Director Paul Condron.

BRITVIC REPORTS 'MARKET BEATING' PERFORMANCE Britvic Ireland has recorded a 4.1% increase in revenue and a 1.2% increase in volumes year on year in its interim results for the 28 weeks ended April 10. This was driven by sales of drinks in the Stills category (Ballygowan, MiWadi, Robinsons, Fruit Shoot) and increasing volumes through Counterpoint, its licensed wholesale arm. Their own brand portfolio grew its value share, led by the stills brands which enjoyed growth, especially Ballygowan and MiWadi. The Counterpoint business also put in a strong performance in the licensed wholesale channel. "This is a market beating performance as the soft drinks market in Ireland is growing at +1%," says Simon Litherland, Chief Executive Officer. "An 18-month programme of product innovation in the low and no sugar beverage category, to coincide with consumer trends for a broader choice of better for you products, has contributed to this positive momentum in the first half of the year. New product launches at Britvic Ireland include MiWadi 0% sugar and Ballygowan Sparklingly Fruity. Ballygowan’s sponsorship of Dublin GAA has also contributed to a positive brand performance." Britvic will publish its quarter three trading statement on July 21st 2016. PICTURED ABOVE: Kevin Donnelly, Country Director of Britvic Ireland, with the then Minister for Agriculture, Food and the Marine, Simon Coveney, at the announcement in 2015 that Ballygowan would be exported to the UK.

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TEELINGS' RELEASE CELEBRATES AVIATORS WHISKEY SOCIETY

(l-r): Stephen Teeling, Danny Joyce, Ken McCabe, Stephen Gallagher and John McCarron pictured as the Aviators celebrate the release of their new Single Cask with Teeling Whiskey and the DAA.

A limited edition celebratory bottling of single malt Irish whiskey from the Teeling Whiskey Company marks the first year of The Aviators Whiskey Society. This exclusive bottling of Irish single malt whiskey was hand selected by members of The Aviators Whiskey Society at a tasting event held at the Teeling Distillery and hosted by Jack Teeling. Members were treated to an enticing array of four single cask samples that were all reviewed in a blind taste test. By the end of the evening the 50+ members had declared the Cabernet Sauvignon Finished Single Cask the single malt of choice. Bottled at cask strength, this 12 year old single malt was originally matured in ex-bourbon casks before being finished in exCalifornian cabernet sauvignon casks. A handcrafted, small batch release of just 306 bottles, The Aviators Single Cask is a memento for Irish whiskey lovers and collectors alike. The Aviators Single Cask is available to purchase exclusively through The Irish Whiskey Collection at The Loop, Dublin Airport.

JOINT VENTURE TO DEVELOP CRAFT BEER BRAND International drinks group Quintessential Brands Ireland has acquired a one third stake in Clanconnel Brewing Company as part of a strategic investment aimed at developing the McGrath’s premium Irish ales brand into one of Ireland’s leading craft beer brands. Based in Lurgan, Co. Armagh, Clanconnel Brewing Company was established in 2008 and currently brews six ales under its McGrath’s brand. The range is listed across Ireland and distributed internationally to the UK, Denmark, Finland, Norway, Sweden and Italy. It is currently jointly owned by founder and Master Brewer Mark Pearson and design agency Drinksology’s principals Richard Ryan and Steven Pattison, who developed the creative behind the McGrath’s brand. Under the joint venture each party will have a one third stake in the company. Quintessential Brands will assume responsibility for managing the international sales, marketing and distribution of McGrath’s, utilising Quintessential Brands’ international brand management and global sales team to develop new channels. Drinksology will continue to distribute the brand in Northern Ireland and the Republic of Ireland. Clanconnel, one of Northern Ireland’s original craft breweries, produces six beers under the McGrath brand named after Master McGrath, one of the best known and most successful racing greyhounds. Production is currently outsourced, but there are plans to build a new craft brewery. The joint venture with Quintessential will enable Clanconnel to push ahead with plans to expand volume from 16,000 cases to 170,000 over the next three years and to grow exports. Clanconnel currently ships its premium Irish beers to Great Britain, the Republic of Ireland, Finland, Norway, Sweden and Italy. The company is targeting growth in these markets as well as the US, Australia and China.

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7 UP GETS SUMMERY TWIST PepsiCo is celebrating the arrival of summer with a fresh take on the lemon-lime brand 7 Up with the introduction of the 7 Up Mojito Free, which combines lemon, lime and mint. This is 7 Up's biggest flavour innovation in over 10 years. “7 UP has always been an Irish favourite, and with the simple, crisp and light-hearted combination of lemon, lime, bubbles and mint 7 Up Mojito Free is set to build on the strong momentum of the brand,” says Rebecca Burke, PepsiCo Marketing Manager. “We have some very exciting plans for the summer months ahead.” 7 Up Mojito Free is available in both 500ml and two litre bottles nationwide.

HYDE WINS BRONZE IN THE WINDY CITY Hyde Irish Whiskey has won a bronze medal for its 10-year-old single malt at the International Whisky Competition (IWC) in Chicago. More than 150 Irish whiskeys were represented at the event which attracts entrants from all over the world. The competition’s tasting panel is made up of renowned sommeliers, connoisseurs and mixologists and brings together the crème-de-la-crème of the North American whiskey sector. This is the second major award this year for Hyde Irish whiskey. The whiskey maker recently picked up a Double-Gold Medal and was recognised as Best Irish Single Malt at the San Francisco World Sprits Competition. Conor Hyde of Hibernia Distillers explains the background to Hyde Irish Whiskey, a family business run with his brother Alan: "Hyde provides the discerning whiskey drinker with a fuller more complex flavour and distinctive personality," says Conor Hyde of Hibernia Distillers. "We do not chill filter our whiskey, unlike the majority of whiskeys on the market, which we believe produces a more natural tasting whiskey. We produce in very small limited batches of just 5,000 bottles. Each bottle carries a unique bottle identification and batch number allowing it to be traced back to its original wooden cask and fill date. Hibernia Distillers is family business with a long heritage in the drinks industry. For at least ten generations we have been vintners in West Cork and my brother Alan and I, who run the business, have been involved in the Irish artisan food sector for most of our careers. Hyde Single Malt Irish Whiskey is already available in 15 markets around the world and we plan to launch in more countries over the coming year."

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C&C PLANS VISITOR ATTRACTION IN CLONMEL C&C Group is following in the footsteps of other drinks companies by developing a tourist attraction around its brand. The company is planning to develop a visitor attraction at its Dowd's Lane site in Clonmel over the next year. C&C already has a visitor offering at its Wellpark brewery in Glasgow, where Tennent's is produced. C&C recently reported that its operating profit declined to 103.2m last year, a drop of 10.3%. Net revenue also dipped for the period, falling 3.1% to 662.6m, with the company pointing to challenges in its domestic markets, such as poor weather and increased competition. However, Group CEO Stephen Glancey says that cider retail data in Ireland shows that in the last quarter of FY2016, cider was resilient within the Irish LAD category. “Bulmers rate of sale per point of distribution, the acid test of a brand’s strength and durability, remains compelling versus any other competitor cider,” he says. C&C Group is reporting growth in the UK and across its export business where its Magners cider grew by 15% over the past 12 months. In the group’s results for the 12 months to February 29th 2016, Stephen Glancey said that while cider exports support jobs and agriculture in Ireland, the

On May 24th C&C Group and Vandergeeten announced a threeyear partnership for distribution of the Tennent’s brand portfolio in China.

performance of Tennent’s in international markets does the same for Scotland. “Our beer business also continues to capitalise on the opportunity in international markets and our Tennent’s brand grew last year by 34% as we opened new territories in Asia and Africa,” he said. “In recent months we have finalised a number of new distribution deals and this will again sustain growth in the current financial year. Around nine per cent of our own brand volume is now sold internationally, underpinned by growth of 22% in our export segment in the last year.” In the US they have entered a new relationship with Pabst Brewing Company. “We are confident that the sales and marketing agreement entered into with Pabst will deliver a return to long-term sustainable growth in the US,” he says. “The addition of the Pabst brands to our UK and Ireland portfolios will strengthen our consumer and customer offering. In our domestic businesses in Ireland and Scotland we faced a range of challenges including poor weather, increased competitor dynamics and, of course, the impact in Scotland of the changes to drink driving regulations. Integration of Gleeson's and Wallace's is now complete and we have a stronger customer focused platform which provides us with a competitive advantage as we build on the relative strengths of our local heroes, Bulmers and Tennent’s. In the wider UK market, Magners Original has delivered both volume and share growth.” The C&C brands business has also developed a number of speciality beers and ciders. The volume of Menabrea, their Italian beer, more than trebled, and Heverlee, their Belgium Pilsner, grew by 34%. “Heverlee is now the number one premium lager in Northern Ireland,” he says. “In the Republic of Ireland, Corona delivered underlying growth of over 30% to 80kHL in its first year of distribution under C&C.”

FEBVRE POSTS 570,000 PRE-TAX PROFIT Febvre recorded a pretax profit of 578,198 in 2014, a decisive improvement on the previous year when it had a loss of 1.7m, according to recently filed accounts. The company's turnover remained largely static in 2014, with a slight decrease to 48.9m in 2014, down from 49.4m the previous year. Its turnover was almost equally split between Ireland and the rest of the world. It had a 22.6m turnover here in 2014, down from a turnover in Ireland of 24.6m in 2013. Its turnover in the rest of the world was 26.3m, up 1.5m on the previous year. It had 123 employees in 2014, down from 138 the previous year.

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HEINEKEN WINS MARKETING AWARD Heineken Ireland took the top honours in the Marketing Team of the Year category in the recent All Ireland Marketing Awards in Dublin. “Winning the Marketing Team of The Year award demonstrates how we have created an inordinately high level of business performance, encompassing both strategic perspective and tactical implementation skills,” says Sharon Walsh, Marketing Director of Heineken Ireland. “Being successful today means having the ability to adapt quickly and deliver marketing and innovation at the speed of consumers needs. We are delighted with the industry recognition.”

BARTON & GUESTIER JOINS FINDLATER PORTFOLIO

FORBIDDEN FLAVOURS NOW IN CANS Bulmers recently launched its Bulmers Forbidden Flavours in a 500ml can format for the off trade. Following last year’s Bulmers Forbidden Flavours launch, consumers will now be able to find Forbidden Flavours' Cloudy Lemon, Strawberry & Lime, Juicy Pear or Berry Berry in a can in supermarkets and convenience stores nationwide. "Flavoured cider holds an eight per cent share of the off trade cider market and experienced growth in the last six months of 22% versus the pervious year, with Bulmers Forbidden Flavours accounting for almost half of this growth," says Fiona Collins, Brand Manager at Bulmers. "Across the off trade channels, 68% of consumers consistently prefer their LAD in a can rather then a bottle, so there was a strong rationale for introducing the Flavours variant in a vibrant new format. The reaction from both the trade and consumers to Bulmers Forbidden Flavours, which had previously only been available in glass bottle format, has been hugely positive.”

Barton & Guestier, the famous brand with the distinctive Irish connection, joins Findlater's strong French portfolio, which includes brands such as Louis Jadot (Burgundy), Michel Chapoutier (Rhône), Hugel et Fils (Alsace), Georges Vigouroux (Cahors), J Moreau et Fils (Chablis), Domaine Chatelain (Loire) and Jean Max Roger (Loire). Findlater Wine & Spirit Group has exclusive distribution of the B&G brands in Ireland. Many will be familiar with Barton & Guestier and its Irish roots: the original shipping company was founded by Thomas Barton in 1725 after emigrating from Ballyshannon, with Thomas's grandson Hugh taking the reins in the late 1700s. The business continued to prosper under Hugh until he fled the country during the French Revolution (and narrowly escaped the guillotine for ‘dealings with the enemy’), but not before leaving the business to his trusted friend Daniel Guestier. In 1802 they established Barton & Guestier and forged a strong link between the wine region and Ireland, as Barton remained in his newly-built Straffan House in Co. Kildare, which today stands as the east wing of The K Club. The ‘first French brand name’ and one of the oldest wine merchants established in Bordeaux, today Barton & Guestier works in partnership with around 250 wine growers in France.

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POTATO VODKA WINS BUSINESS IN RUSSIA RubyBlue premium potato vodka from Northern Ireland has won its first business in Russia. Produced by Hughes Craft Distillery at Lisburn in Co Antrim, RubyBlue Potato Vodka is now in the back bar of Irish pub’s in Belgorod, Russia. The Russian business follows an order from Fortnum and Mason in London for the vodka and the company’s RubyBlue cranberry liqueur. The contract came about as a result of an approach from the Russian buyers at a trade show earlier this year where they were overwhelmed by the purity and smooth finish of RubyBlue Vodka. RubyBlue potato vodkas and fresh fruit liqueurs are available at Dublin Airport, Belfast International Airport, Amazon, Tesco, Asda and Supervalu, as well as independent retailers, restaurants and bars throughout Northern Ireland.The company’s premium fruit liqueurs are already selling in Europe, Scandinavia, the Middle East, Turkey and Australia. RubyBlue potato vodka is 40% ABV and is being marketed as being perfect for those who like to enjoy vodka neat but can also be used to create 'exceptional' cocktails.

EXPANSION PROJECT BEGINS AT THE BRIDGE

MERCANTILE SELLING TWO HIGH PROFILE PUBS

Rugby stars Jamie Heaslip, Rob and Dave Kearney and Sean O'Brien, along with their business partner Noel Anderson, are investing 500,000 in expanding their pub, The Bridge 1859 in Ballsbridge in Dublin. The group have acquired a neighbouring property and have begun work on amalgamating the two premises. They paid 1.35m for the building that houses The Bridge and a spent a further 600,000 on refurbishing it before opening for business in September 2014. Their other pub, the Grafton Lounge on Royal Hibernian Way in Dublin city centre, is currently closed for a major refurbishment and will re-open in August. Construction work at The Bridge 1859 has already begun and is scheduled for completion by early August.

Frank Gleeson of The Mercantile Group has appointed QRE Real Estate Advisers to dispose of two high profile pubs within the portfolio – The Bottom of the Hill in Finglas for 1.75m and Paidi Og's in Mulhuddart, guiding at 875,000. At 1,003 square metres, The Bottom of The Hill on Main Street in Finglas incorporates a pub, a retail unit let to Paddy Power, and a ground-floor corner unit let to Marcolino's Restaurant and takeway. Chinese restaurant, the Rose Garden, leases most of the first floor. Combined, the building generates a rent of 179,600 per annum. Paidi Og's in Mulhuddart cased trading in recent years. The one-acre corner site is on the junction of Blackstone Road and Church Road and is zoned part 'local centre' and part 'high amenity' within the Fingal Development Plan 2011-2017. Conor Whelan and Bryan Garry of QRE are handling the sale on behalf of the vendor.

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Cover Story

The Lowest Calorie Light Beer on the

Market Heineken Ireland is claiming that pub goers can have it all with their new Heineken Light beer which, they say, offers drinkers a low calorie yet great tasting option that is also low in alcohol content.

eineken Ireland has introduced Heineken Light to Irish consumers - the only market in Europe to launch this new light beer. “Available now in pubs in draught and bottle format,

Heineken Light brings together everything beer fans are looking for from a light beer by putting taste firmly centre stage,” says Conor Dillon, National Sales Manager at Heineken Ireland. “Heineken Light is lower in calories than any other light

beer on the market and is 3% ABV. Heineken Light, which has won global awards for its great taste, has been specially crafted by Heineken's master brewers to deliver the trademark great crisp taste and flavour that fans experience from Heineken. Brewed using the same process as Heineken, with the addition of the cascade aroma hop, it delivers a floral and fruity aroma, with a slightly lower bitterness. Heineken Light has a wellbalanced and smooth light finish.”

Consumers Looking for Choice Research into the taste of Heineken Light was conducted in Ireland by independent research company TNS with over 1,000 adults. It highlighted that Heineken Light is perfect for occasions when drinkers want to be out with friends, and in the moment, but, owing to their busy lifestyles, opt for a beer with lower calories and a slightly lower alcohol content. “As well as the obvious attraction for consumers, Heineken Light - draught and bottle - will benefit the on trade significantly by suiting additional lower energy occasions to attract a broader cross section of consumers into pubs at different times,” says Conor Dillon. “These 12

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Cover Story

“Heineken Light - draught and bottle - will benefit the on trade significantly by suiting additional lower energy occasions to attract a broader cross section of consumers into pubs at different times...”

The Heineken Ireland team (l-r): Keith O'Sullivan, Brian O'Sullivan, Christy Power, Maggie Timoney and Conor Hyland.

Conor Dillon, National Sales Manager, Heineken Ireland.

include ‘after work’ drinks, as well as ‘after sports’ drinks and ‘early Friday night out’. The draught proposition is backed up by Heineken Ireland’s draught beer service team, ensuring the same consistency and quality that applies to the entire Heineken Ireland portfolio. Finally, Heineken Light is fully included in the Heineken Ireland Portfolio Growth Scheme and can contribute significantly to the achievement of growth in any pub! More details are available from your Heineken Sales Representative.”

Light can be every bit as successful,” says Conor. Customers and bar staff turned out in force to experience their first taste of Heineken Light, with over 700 attending the ‘First Taste’ nights that were held in early April. “For a launch like this, the importance of the role that publicans and bar staff play cannot be overstated; we hope that the trade recommend Heineken Light to consumers in their pub, especially consumers who are looking for choice,” says Conor.

Have It All Campaign Support From The Trade Heineken Ireland received massive support from the trade last year, following the launch of Orchard Thieves, which has been a major success for the company. “With the same support, we feel Heineken

To support the launch of Heineken Light, Heineken Ireland launched the 'Have It All' campaign, a fully integrated multimedia campaign that includes TV, outdoor, digital and PR activity, all of which will run during the summer months. Heineken Light will

be supported in outlets with consumer activations, a new pint glass, and a full suite of below-the-line visibility items. Heineken Light will sit on bars and fridges alongside Heineken, with the product available in the on trade on draught and 355ml bottle. Available from participating wholesalers since April, Heineken is offering a 2+1 deal on 355ml Heineken Light bottle for customers. Heineken is also inviting consumers to visit the new HeinekenLight.ie website and to register to get their complimentary pint and share three more with their friends. These pints can be redeemed in participating outlets! ‘Have It All’ with Heineken Light at www.facebook.com/heineken www.Twitter.com/Heineken_IE www.HeinekenLight.ie ■

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Interview

Lobbying for a Seat at the

Tourism Table Pat Crotty may be the newly-appointed president of the VFI but there is nothing new about his involvement in the licensed trade or, indeed, the wider tourism industry. He talks to Maev Martin about progressing long-standing issues and including the publican in the national tourism conversation.

peaking at the VFI's annual conference in May, CEO Pádraig Cribben highlighted Ireland's current levels of excise duty, which are some of the highest in Europe. Pat Crotty reiterates this point, saying that excise duties are unsustainable. “The last two excise increases were part of the emergency austerity measures brought in during the recession so when is the government going to unravel them?” he asks. “If they did, that would be the single biggest factor in making the pub profitable, getting people back into pubs and creating consumer confidence.”

The Cost of Doing Business Another pressing issue is the need to reduce the cost of doing business in Ireland, in particular the escalating cost of insurance and the level of commercial and water rates. The cost of settling insurance claims in Ireland is resulting in rising insurance premiums, not only

for publicans but across the board. The VFI believes that if claims need to be settled, the courts should be the last rather than the first place to go. In terms of reducing costs in this regard, they see enhanced empowerment of the Personal Injuries Assessment Board as a step in the right direction.“Rates and compliance costs are all adding to the cost of doing business,” says Pat. “Yet, Michael Noonan is telling us to be careful about our pricing or he will take away the 9% VAT, but our costs continue to go up. The industry employs 50,000 people but employment can't be sustained if the industry isn't allowed to make a profit.” Of course, there are no quick fixes to some of the perennial issues such as excise duty and the cost of doing business. “We just have to keep lobbying and getting our message across to key stakeholders, including the government,” he says. “Where the government have given some leeway they have seen the benefits. The reduction in VAT on eating out was the saving of many restaurants. It

has proven to be a big success and has made food affordable. Having your lunch or dinner in a pub or restaurant is not a luxury anymore. Peoples lives are fuller than they ever were so eating out is a normal part of everyday life and it should be affordable. 9% is right sizing the VAT contribution of dining out and it should be copperfastened as a permanent change. There are still lots of pubs that don't do food but there are also a lot that do, and they see food as an important part of repositioning themselves in the market place. Food is now an important driver of social drinking.”

Promoting Pubs Crucial Role in Tourism Product Research unveiled at the VFI AGM revealed that pubs in traditional tourist areas, which account for 2,500 of the 4,000 VFI pubs, will create an additional 5,000 seasonal jobs this summer. This represents a significant increase on the 12,000 seasonal jobs the pub already creates each year. The research means

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Interview

At Clayton Whites Hotel in Wexford at the 43rd VFI AGM are Pat Crotty of the Paris, Texas Bar and Restaurant in Kilkenny, and outgoing President Noreen O’Sullivan of O’Sullivans in Nenagh, Tipperary.

that, in total, the Irish pub will employ 17,000 additional seasonal staff during the busy summer months. The increase is solely attributed to the expected significant rise in overseas and domestic tourism numbers this summer, with CSO figures outlining a 16% increase in visitor numbers for the first three months of 2016. The research was carried out by the VFI in April 2016 and was conducted across a representative number of pubs located in traditional tourist areas, ranging from pubs along coastal areas to the Shannon region and other popular tourist destinations. “The demand for additional seasonal staff to accommodate rising tourism numbers only highlights how popular the pub is among visitors to Ireland,” says Pat. “However, I don't think that the role of the pub in the tourism product is being given the recognition it deserves at government level. I would like to see greater VFI input into tourism policy and planning. The role of the pub isn't being highlighted sufficiently by the likes of

“The last two excise increases were part of the emergency austerity measures brought in during the recession so when is the government going to unravel them?...If they did, that would be the single biggest factor in making the pub profitable...” Tourism Ireland and Fáilte Ireland in their efforts to brand and sell Ireland. If the pub was recognised as being important to tourism it would be at the table where the big debates about tourism marketing happen, which is with Tourism Ireland and Fáilte Ireland. In my 20 years of involvement in South East Tourism there was always a publican on every county tourism set up and at regional level. There wasn't an issue with publicans at that time but the last publican that was there to my recollection was Páidi O'Sé and he was a political appointee to the board of Fáilte Ireland. That shouldn't be necessary. It should be automatic

that the publican is represented. I was on the board of South East Tourism for 10 years so I'm aware of the thinking of tourist organisations and I would be disappointed that Fáilte Ireland haven't seen fit to have a publican on their board for a long time. They would never dream of announcing a new board with no hotelier on it. 8% of all food eaten outside of the home is eaten in a pub so it is terribly important to the food business, the music business and the visitor experience. The important role of the pub, and of the publican, in the overall tourism product needs to be reflected at the highest level in our industry.”

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Interview

Temple Bar, Dublin

As the owner/operator of the Paris, Texas Bar and Restaurant in Kilkenny, is Pat confident that the bar trade in the city and the surrounding counties will benefit from the Ireland's Ancient East branding? “Yes I am confident that the trade will benefit from the branding,” he says. “Kilkenny would be one of the reasons why they took on the concept of Ireland's Ancient East in the first place - our extensive built heritage and monuments, as well as our commercial buildings. Ireland's Ancient East is a very different offering to the Wild Atlantic Way and a really strong alternative to what the west coast has to offer. One thing we do know, however, is that Kilkenny is way above average across the country in terms of return visits. One in three visitors will come back again but, with Kilkenny, two out of three come back to visit us.”

Minimum Unit Pricing – A Key Measure Eleven EU countries have raised objections to the Irish government's plans under the Public Health Alcohol Bill to introduce minimum unit pricing and compulsory labelling on alcohol products. Their concerns revolve around the legislation's impact on free trade in the EU. Ireland must issue a formal response to each of the individual countries and the European

“I would like to see greater VFI input into tourism policy and planning... If the pub was recognised as being important to tourism it would be at the table where the big debates about tourism marketing happen, which is with Tourism Ireland and Fáilte Ireland.”

Commision by July 28th. “The VFI regards Minimum Unit Pricing as the core piece in the Bill because we have created an artificially low supermarket price which makes it difficult for many pubs to trade at all and that gap needs to be closed,” says Pat. “MUP is vital for the health and wellbeing of the nation, as well as for the sustainability of the on trade. I have read all the EU paperwork on this and there is no impediment to Ireland going ahead with it – general taxation is not the solution in this case and that will be proven in time. What those EU countries are objecting to is Ireland

setting higher standards than they want. In fact, we could be helping to move the game along for everyone in Europe. In terms of labelling and making changes, there is no extra cost or impediment to trading involved in that. They just have a small bit of extra work to do to decide what they want to put on their labels in the Irish market and they may decide to make that uniform throughout Europe. The second most important aspect of the Public Health Alcohol Bill is the segregation measure - to create and maintain the ease of access to a controlled substance that currently exists in supermarkets is unacceptable.” Pat believes that the expectation and confidence levels in the industry are significantly higher than in previous years. “The season has started earlier this year and all the indications are that it will be even better than last year,” he says. “Normally we start looking for extra staff now but this year we started at Easter. Also, the exchange rates with sterling and the dollar are great at the moment so that is helping the industry. There are a lot of new pubs in Dublin where the industry is really turning around but outside Dublin it is like the curate's egg - good in spots. In rural areas the licensed trade is still fragile and the upturn is tentative but it is there, and going in the right direction, and it will reach into further regions over time.” ■

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Barfly

As Budweiser nails its patriotic colours to the mast in the run up to the US Presidential Elections, research shows that consumers are confused by safe alcohol guidelines and, not surprisingly, Dublin doesn't feature on a list of Europe's 10 cheapest cities for alcoholic drinks. REBRAND

SAFE DRINKING

DRINKS BAROMETER

CAN BUDWEISER MAKE AMERICA GREAT AGAIN?

CONFUSED BY SAFE ALCOHOL GUIDELINES Safe drinking guidelines around the world are so confusing that scientists warn there is a 'substantial' risk of misunderstanding. The amount of alcohol in a 'standard drink' varies greatly in different countries, from 8g in Iceland and the UK to 20g in Australia. In many conservative countries, 'low-risk' drinking means no more than 10g of alcohol per day for women and 20g for men. In Chile, however, a person can drink 56g of alcohol per day and still be considered a low-risk drinker. The figures come from research in the journal Addiction, which surveyed the definitions of 'standard drink' and 'low-risk' drinking in 37 countries. In January of this year, recommended alcohol limits were revised in the UK, with a weekly maximum of 14 units for men and women. Previously, the weekly limit was 21 units for men and 14 units for women.

BOOZE BARGAINS

Anheuser-Busch is renaming Budweiser, its most famous brand and America's third most popular beer, as America. The temporary label swap, which started on May 23rd and will run through to the presidential election in November, will feature on all 12-ounce cans and bottles of Budweiser. It is meant 'to inspire drinkers to celebrate America and Budweiser's shared values of freedom and authenticity.' The new cans and bottles will also feature lyrics from 'The Star Spangled Banner' and 'America the Beautiful.' A picture of the Statue of Liberty will appear on Budweiser's 16 and 25 ounce cans as well as its 16-oz bottles.

Prague is the cheapest city in Europe for booze, with a beer costing just 1.63 on average, according to Post Office's annual alcoholic drinks barometer. It calculated the total price of 12 different beverages, from a bottle of lager to a dry martini, in 16 locations across Europe to produce its rankings. 12 Beverages, 16 Locations

1. 2. 3. 4. 5. 6. 7. 8. 9. 10.

Prague, Czech Prepublic - 37.11 Budapest, Hungary - 38.99 Krakow, Poland - 43.67 Riga, Latvia - 64.50 Tallinn, Estonia - 68.58 Palma, Majorca - 73.24 Berlin, Germany - 74.23 Amsterdam, Netherlands - 75.07 Barcelona, Spain - 78.19 London, England - 78.38

The Best, The Worst

Prague topped the table with an accumulative cost of 37.11 for the dozen drinks, including a 2.03 glass of wine and a 3.65 vodka and orange. Dublin ranked 11 out of 16 destinations overall, with a glass of wine averaging at 6.11 and a bottle of lager at 5.80. The most expensive single drink recorded across the 16 locations was an 11.50 dry martini in London, though the UK capital ranked tenth overall.

Clever Marketing

The 'King of Beers' slogan has been swapped out for 'E Pluribus Unum,' or 'Out of Many, One,' which is a fitting slogan for the brewer, AnheuserBusch InBev SA/NV, a multinational corporation headquartered in Belgium and named after an American and Brazilian beer company. Following the announcement of the re-branding, one of the many wags on Twitter to post some witty quips commented 'with Budweiser being rebranded 'America,' I presume Bud Light is being rebranded 'Canada.' All joking aside, though, this is a very clever and timely marketing ploy and, who knows, if the presumptive Republican candidate for the US presidency Donald Trump fails to achieve his mission statement, maybe Budweiser will come to the rescue and help make America great again. 17

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r a

Ireland’s Newest Gin Takes Drinks World by

Storm Bar y ar r a a a a r gin is becoming an iconic global brand. Drumshanbo Gunpowder Irish Gin, slow distilled in copper pots at the Shed Distillery in Leitrim, has captured the attention of the drinks industry internationally.

ince its launch at Prowein last March, distributors have moved quickly to sign up the brand in all major European countries, including Germany, France, Poland, Italy and Benelux. And now the super-premium gin is about to launch in the US and Asia. So what is so special about this particular gin that it is generating such excitement in the global drinks industry? There are any number of factors that stand out but its essence seems to lie in the way that it has succeeded in differentiating itself from other brands in the market. It is the first brand from the Shed Distillery of PJ Rigney, Connacht’s first distillery in over 100 years. The distillery was born under a winter solstice sun on December 21st 2014, when the first casks of premier grand cru whiskey

were put into hibernation, not to be opened for a minimum of three years. It wasn’t just anyone who founded this distillery. PJ Rigney is one of Ireland’s best-known drinks industry leaders and the creator of some of Ireland’s biggest export brands, including Sheridan’s Irish Cream Liqueur and the spectacular success story that was Boru Vodka which, as part of Castle Brands, successfully exited in 2005 through an IPO on the AMEX (NY, US) with a valuation of + $100m. Beyond being an entrepreneur, PJ Rigney is driven by a genuine passion and curiosity that finds its expression in the brands he creates. Drumshanbo Gunpowder Irish Gin was a long time in the making, a recipe born of long experimentation and travels from Drumshanbo to Cambodia, China and beyond.

“We focused on seeking out exceptional quality international wine and spirit brands that were reasonably priced."

The final, perfected formula infused gunpowder tea and Asian citrus fruits with local botanicals, including meadowsweet. Getting the balance of botanicals right was a long and intricate process – PJ Rigney would not stop at less than exceptional. Drumshanbo Gunpowder Irish Gin is distilled in a gleaming medieval copper pot still fired by steam; the method combines vapour distillation of fresh citrus fruits with a special selection of oriental botanicals, including spiced gunpowder tea and local Drumshanbo meadow sweet. “This new gin is a game-changer,” says John Dillon, Managing Director of Dalcassian Wines & Spirits, the Irish distributors for the brand. “The response from the market has been incredible. I have not seen anything like it since the Baileys’ days.” In 2005, John co-founded Dalcassian Wines & Spirits with fellow drinks industry leader, Patrick Rigney. The company’s raison d’etre was to source and create premium brands at affordable prices for the on-trade in Ireland. Their timing was exceptional. As Dalcassian

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r a

Drumshanbo Gunpowder Irish Gin Tasting Notes Delightfully fresh and rounded up front with citrus, juniper and spicy notes immediately evident. The expected Juniper follows close behind. Gunpowder tea, meadowsweet and coriander are all notable on the palate. The overall impression is of a very well balanced and surprising gin.

Drumshanbo Gunpowder Irish Gin produced by The Shed Distillery in Leitrim is distilled in a gleaming medieval copper pot still fired by steam.

“This new gin is a gamechanger... The response from the market has been incredible. I have not seen anything like it since the Baileys’ days.” Wines & Spirits gained a foothold in the market, the Irish economy collapsed - and the on-trade was badly hit. Bars and restaurants now needed a Dalcassian Wines & Spirits to stay afloat. Evenings out would become a much rarer treat for most consumers and they expected exceptional quality wine and spirits at affordable prices. Dalcassian was ready and the company steadily grew year-on-year during the downturn. “We focused on seeking out exceptional quality international wine and spirit brands that were reasonably priced,” says John Dillon. “We created our own Chilean wine brand Elvaro,

which has become one of the leading house wines in Irish restaurants, as well as the Rusty Dogg range of spiced, cinnamon and white rums.” Soon afterwards the company launched Paul Mas wines in Ireland - their Pinot Grigio is now the top-selling brand here. Dalcassian’s portfolio has now grown close to 100 brands and includes a range of exceptional challenger spirit brands such as Schwartzhogg herbal liqueur, as well as premium spirits brands that are universally admired by drinks aficionados but have yet to take their place in Ireland’s Hall of Fame. These include iconic Spanish brand Licor 43, Diplomatico rum from Venezuela, Goslings rum from Bermuda, Molinari Sambuca from Italy, and the Quintessential range of gins - Opihr, Greenalls, Bloom and Berkeley Square. They also manage the distribution for Carlow’s Walsh Whiskey, which produces renowned whiskies - The Irishman and Writers Tears - which are already sold in 40 countries worldwide. On the wine side Dalcassian also distributes the exclusive range of

premium Astoria wines as well as Sileni from New Zealand, Lagunilla from Spain, Sea Mountain from South Africa, Tenuta Ulisse Montepulciano from Italy, Louis Martina Zinfandel from California, Casa Bianchi Malbec from the Mendoza region in Argentina, and Wakefield from Australia. And in each case, a wide selection of options are available, from pouring wine right up to classic reserves. As Dalcassian gained a reputation for creating their own premium brands while simultaneously signing up established premium wines and spirits, the Irish drinks trade paid heed. Eleven years later, the economy is recovering, and consumers are more willing to spend, but there is a new cautiousness in the market, resulting from the lessons learned following the Celtic Tiger boom and bust. Restaurants and bars are feeling the buzz again and customers are increasingly eager to discover something new and special. They are happy to spend on premium, but they will not accept anything less. With the premium craft gin sector booming, Drumshanbo Gunpowder Irish Gin’s timing has been impeccable. ■

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More quality live football More money in your tills

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27/06/2016 21/06/2016 10:20 10:22

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20/06/2016 10:21 17:32 27/06/2016 21/06/2016 10:23

Wine

Lower Alcohol, Food

Friendly When the seasons change so too do wine styles. According to our wine expert Jean Smullen, this summer the consumer demand for lighter styles of wine, as well as lower alcohol and food friendly wines, is likely to soar.

he consumer starts to look for lighter wine as they change their eating habits during the warmer summer months. Rosé wine is the most seasonal - it accounts for approximately four per cent of the Irish market. As soon as spring arrives it appears on menus and wine lists. Sparkling wine is also much more sought after during summer months, particularly during the wedding season. As the Irish consumer becomes more health conscious, they are more aware of alcohol levels. This year, wine with lower ABV levels is a new emerging trend. We are now seeing more and more of these specifically created lower alcohol varietals on sale here.

Wine-Based Cocktails Wine-based cocktails have been around for longer than people realise.The Bellini, a distinctive cocktail made from a frothy combination of white peach juice and Prosecco, was first invented in 1930s

Venice by the legendary Guiseppe Cipriani, founder of the world renowned Harry's Bar and named after the Italian artist Giovanni Bellini. In Venice, a Prosecco Ombretta (evening cocktail) is on most café and restaurant menus. Some years ago during a visit to Venice I learnt the art of making Prosecco cocktails under the watchful eye of Solindo Soncin, Head Barman at the worldrenowned Hotel Daniel. He taught us to make a Mimosa, a blend of Prosecco and fresh Sicilian orange juice, Rossini, a blend of Prosecco and fresh strawberry purée, and the Bellini, made with white peach juice. White peach juice is not available here so you can substitute yellow peach juice, which is almost the same. All three cocktails will offer your customer a taste of summer with the added bonus of being relatively easy to make. Simply fill one quarter of the glass with juice and the remainder with Prosecco. For added effect, fresh fruit (strawberry, mandarin, etc.) can be attached to the side of

1. 2.

1. Febvre's Floral Limited Edition, the Brut (Valdo Marca Oro). 2. McGuigan's Frizzante 3. Perisecco, a new low alcohol Prosecco.

the glass which is topped off with a sprig of fresh mint. When it comes to sparkling wine, Prosecco is still very much in demand for the 'pop' factor. Look out for a good value Frizzante offering. The Co2 levels are lower which means the wine can be sealed without a wine muselet; this means the duty rate is lower so it can be bought at a more attractive price point. The Spumante style has more bars of pressure in the bottle and more Co2. Therefore it needs to be sealed with a muselet, attracting the higher duty level. Prosecco is an Italian sparkling wine - the driest wines are labelled brut and the sweeter ones 'extra dry'. Traditionally, Prosecco was both the name of the grape and the wine but in 2009 the wine laws of the region were changed and the grape is now known as Glera. The wine is

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Wine

WINE BRANDS FOR COCKTAILS PROSECCO BETTILI PROSECCO Comans Beverages www.comans.ie BISOL Classic Drinks www.classicdrinks.ie BOTTEGA GOLD Cassidy Wines www.cassidywines.com CORTE DEL CALLI (FRIZZANTE) Tindal Wine Merchants www.tindalwine.com LA MARCA PROSECCO Mackenway Distributors www.mackenway.com VALDO PROSECCO Febvre & Co www.febvre.ie LOW ALCOHOL PERISECCO Classic Drinks www.classicdrinks.ie BLACK TOWER Gilbeys Wines (part of the C&C Group) www.candcgroupplc.com

low alcohol Prosecco style sparkling wine from Australia is made from the Semillon grape and is fresh and zesty with lots of fruit flavours.The quality is remarkably good and this new world sparkler can be offered as an alternative to anyone looking for bubbles for their event. B Secco and B Fruitiful by Black Tower, in white and rosé at 5.5% ABV, rank high on the drinkability scale for taste and refreshment. Appealing to the consumer conscious of having a healthier lifestyle, without giving up on social enjoyment, they offer lower alcohol benefits and exciting natural fruit flavour combinations. They also have a sparkling wine in the range - the B Secco White and B Secco Rosé. With a lower alcohol content of 5.5% ABV, these light sparklers provide the ideal combination of low alcohol in a semisparkling style. ■

“...Mimosa, a blend of Prosecco and fresh Sicilian orange juice, Rossini, a blend of Prosecco and fresh strawberry purée, and the Bellini, made with white peach juice... All three cocktails will offer your customer a taste of summer and are relatively easy to make.” made sparkling using the tank method whereby the second fermentation takes place in a large tank rather than in a bottle. It is then filtered and bottled under pressure. Prosecco has lovely pear fruit flavours and is perfect for mixing in wine cocktails. Look out for a new brand of low alcohol Prosecco, with the brand name Perisecco, which has been trademarked. This low alcohol Prosecco (5.5% ABV) is perfect as an aperitif or to make as a cocktail. The two key lines are

Perisecco Hugo, with flavours of elderflower, mint and lime, and Perisecco Hibiscus (a rosé style). Both are ideal to make into a cocktail or aperitif drink. Just add fresh mint leaves, lots of ice, and a wedge of lime.

New World Alternatives But you don’t have to make these cocktails with Prosecco. New world sparkling wine is a costeffective alternative. An example of this is the new McGuigan Frizzante. This

AUSTRALIAN SPARKLING/STILL MCGUIGAN FRIZZANTE Barry & Fitzwilliam www.bandf.ie [YELLOW TAIL] Gilbeys Wines (part of the C&C Group) www.candcgroupplc.com SPANISH ROSÉ Gran Fuedo Ampersand Wines www.ampersandsales.ie BODEGA MUGA Comans Beverages www.comans.ie VINA SOL (TORRES) Findlater Wine & Spirit Group www.findlaterws.ie WHITE PORT ROYAL OPORTO WHITE PORT Grace Campbell Wines www.portuguesewine.ie NIEPOORT DRY WHITE Wine Mason www.winemason.ie

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Out & About

Summer Soirees The Merchant proves its class, McGuigan toasts an expanded portfolio, Teeling hosts a 1916 themed event - and an exclusive French wine label picks one of Dublin's hottest bars for its Irish launch.

usic, fashion and lifestyle personalities gathered at Zozimus, one of Dublin's most recently opened bars, for the launch on May 19th last of the luxurious French wine brand Luc Belaire. Frank Jez, FM104 presenter and resident DJ at the Wright Venue, hosted the exclusive evening where guests sipped from glowing bottles of the luxurious, limited-edition Luc Belaire Rosé Fantôme,which was scattered liberally around the venue on the night. The invitees also enjoyed a choice of three Luc Belaire Rosé cocktails, including 'The Dublin Fantôme,' created exclusively for the launch night by Adam Walsh of Zozimus. The party was a taster of the glamorous Luc Belaire lifestyle celebrated worldwide by the rich and famous: guests donned Luc Belaire sunglasses and Frank Jez presided over the pouring of a 30-glass Luc Belaire Rosé Tower, while street artist

Barry 'Jazz' Finnegan performed a live drawing of legendary rapper Notorious B.I.G. Luc Belaire is available on the Irish market via distributor Findlater Wine & Spirit Group. The Rise & Rise of Luc Belaire • The fastest-growing French sparkling wine in the world • The fastest-growing premium rosé in the world • The fastest-growing premium sparkling brand in France • The No. 1 top-sellling sparkling rosé on Amazon.co.uk • The only non-Champagne sparkling wine to feature in Wine Searcher's Top 100 most-searched-for wines • The No. 5 in premium ($25+) sparkling and champagne wines in the US (behind only Moët & Chandon, Veuve Clicquot, Dom Pérignon & Perrier-Jouët) Drinks Served at the Launch Luc Belaire Rosé - a sparkling Rosé from ProvenceAlpes-Côte d’Azur, Luc Belaire Rosé is a delicate blend of Grenache, Carignan and Syrah. Belaire Rosé can be served on its own, presented within a sparkling cocktail, or paired with your favorite dish. The Dublin Fantôme - a launch party exclusive by Adam Walsh of Zozimus, containing 30ml cherry brandy, 30ml apricot brandy, 25ml lemon juice, 5ml La Fée Absinthe, and 100ml Luc Belaire Rosé. The Belaire Solstice - 30ml Glendalough Spring Gin, 30ml peach purée, 10ml lemon juice, 10ml rhubarb topped with Luc Belaire Rosé. The Provence Patriot - 30ml Belaire Rosé, 30ml fresh grapefruit juice, 30ml Aperol grapefruit twist for garnish.

ABOVE: Erica Bracken and Darina Coffey of Taste.ie. THIS PHOTO: Frank Jez and Richard Moriarty

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Out & About

“World Class is renowned as the industry’s most prestigious and respected mixology competition, committed to celebrating and elevating the craft of bartending.”

Olivia Buckley and Helen Sheehan at the World Class Irish Bartender of the Year 2016 final

The World Class Irish Bartender of the Year 2016, Andrew Dickey with John Torode at the World Class Irish Final in The Kings Inns

Belfast Bartender Shows His Class Following rounds of intense competition and outstanding creativity, Andrew Dickey from The Merchant Hotel, Belfast was crowned as the winner of the coveted title ‘World Class Irish Bartender of the Year 2016’ at The King’s Inn in Dublin’s city centre on May 30th. Andrew Dickey will go on to represent Ireland in the World Class Global Final 2016 which will take place in Miami this coming September. World Class is renowned as the industry’s most prestigious and respected mixology competition, committed to celebrating and elevating the craft of bartending. Influential chef and co-host of MasterChef UK, John Torode joined the judging panel alongside industry experts Max La Rocca, European World Class Ambassador, Anna Walsh, World Class Ireland Winner 2015, and Ewan Gunn, the global BA for the Haig Club. Competing alongside Andrew Dickey was Meath native Adam Walsh from Zozimus in Dublin; Croatian born, Ivana Sabljak of House Dublin; Clondalkin born Darren Geraghty who represented The Candlelight Bar in Dundrum, Dublin; Stephanie Shen, Bar Manager of The Meeting House, Dublin and Alan Petrovic from Croatia who works as a bartender in KOH Restaurant and Cocktail Lounge in Dublin. The bartenders

Josko Babic , Deirdre Cadwell and Rob Kirva

competing are encouraged to innovate and experiment using the Diageo Reserve spirits portfolio, which includes Ketel One vodka, Cîroc vodka, Ron Zacapa rum, Tanqueray gin, Tanqueray No.Ten gin, Bulleit Bourbon, Don Julio Tequila, Johnnie Walker Gold Label and Blue Label whisky, and scotch whisky’s Cardhu, Singleton and Talisker.

Shirley O'Connor and Stephen Irwin

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Out & About

Michael Barry, Kate Barry and Neil McGuigan at the launch of McGuigan's new wines in One Pico restaurant in Dublin

McGuigan Wines Expands Irish Portfolio

Teeling Hosts 1916 Themed Dinner

Fourth-generation Australian winemaker McGuigan Wines has boosted its range of new products in the Irish market by introducing its latest sparkling wine, McGuigan Frizzante, a trio of limited production wines called The Founder’s Series, and a limited edition Adelaide Hills Pinot Noir Rosé. The McGuigan Founder’s Series comprises a fruit-led Barossa Valley Shiraz, a Chardonnay from the Adelaide Hills, and a Cabernet Sauvignon from Coonawarra in South Australia. The MT collaborations series from McGuigan sees the just-released Australian MT Rosé hit the shelves in July of this year following a high-profile food and wine collaboration with Hunter Valley-born TV Presenter and Chef John Torode, who created the original exclusive Pinot Noir Rosé, the second in the MT series. Steering away from rich and intense flavours, the MT Rosé has been made from Pinot Noir grapes, offering crisp, zesty, dry flavours, more delicate than the traditional taste, that work equally well on their own or paired with food.

The Teeling Whiskey Company launched its new event space, The Alchemy Room, on April 28th with a 1916 themed dinner and whiskey matching event. Working with food historian, Regina Sexton and Peaches Kemp of Feast Catering, Teeling Whiskey created a menu to reflect the meals most commonly enjoyed during the 1916 period in Ireland. Teeling Whiskey’s portfolio of whiskeys were used as both an ingredient and as a pairing. Regina Sexton spoke about the food and drink in the Liberties at the time of the 1916 Rising, while Alex Chasko, Master Distiller at the Teeling Whiskey Distillery, highlighted the changes to the whiskey making process taking place in the Liberties in 2016 and provided a commentary on how the whiskey complemented the food through each course. Guests enjoyed a five-course meal based on the Saint Enda’s Menu, offered courtesy of the National Library of Ireland, paired with Teeling Whiskey’ portfolio of products. The Menu • Potato, Cream, Poitín, Parsley and Nettle Soup • Sweetbreads on Toast • Poached Salmon, Sorrel and Teeling Smoked Salt served with Teeling Single Grain whiskey • Roast Loin of Lamb, Mint Butter, Duchess Potato and Watercress served with Teeling Single Malt whiskey • Baked Apples, Ginger Crumble and Whiskey Cream served with Teeling Small Batch whiskey. ■

Stephen and Gemma Teeling

Eithne Kelly and Martin Mooney

Claudia Kinmonth and Regina Sexton

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Done Deal

Cider House

Rules

Carlsberg subsidiary, House of Beer in France, and the Nohoval Drinks a y a a r a y ar ra r y a Drinks’ premium Finnbarra Dry Irish Craft Cider to France.

ouse of Beer, which specialises in premium international craft and world beers, will sell and distribute Finnbarra Cider (known as Stonewell Cider in Ireland) in France. The total volume ordered by House of Beer in the first three years of the deal alone equates to the entire 2015 output of Finnbarra by the West Cork-based, family business. Finnbarra Dry Irish Craft Cider will be sold across France in both bottle and draught formats. House of Beer has identified a growing demand for natural craft cider in a market currently dominated by mass-produced cider brands. The Emerson’s Finnbarra Dry Irish Craft Cider is made from 100% pure apple juice. The result is both an improved taste profile and a healthier drink that is lower in calories, devoid of any sugar or preservatives, and both coeliac and vegan friendly. Finnbarra Irish Craft Cider will be distributed nationally in France to both on and off-trade outlets by House of Beer across the company’s eight

Daniel Emerson of Finnbarra Cider/Nohoval Drinks Company and Arthur Lenormand, Marketing Director of House of Beer (France).

operational regions. In the early phase of the five-year contract, demand for Finnbarra Irish Craft Cider is expected to come from the core summer holiday market and also from the many Irish-themed on-trade premises throughout France. Finnbarra Irish Craft Cider becomes the first cider to be added to the House of Beer portfolio, which includes premium beer brands such as Amarcord (Italy), La Bête (French), Brooklyn (US), Guinness Project Beers (Ireland), Kilkenny (Ireland), Mythos (Greece), Moussy (Switzerland), Poretti (Italy), San Miguel (Spain), Smithwicks (Ireland), Staropramen (Czech Republic) and Tuborg (Denmark). The contract is the largest to date for the Nohoval Drinks Company, which was founded by husband and wife team Daniel and Geraldine Emerson at their Nohoval home in West Cork in 2010. “This is a landmark deal for us on several levels," says Daniel Emerson. "A large five-year contract for a six year old company allows us to plan our business with greater confidence. That this contract is for a market of 63 million people and with a subsidiary of Carlsberg is a significant endorsement of both our business and our cider.” Operating as an independent entity, Carlsberg subsidiary House of Beer was created in 2012 and operates throughout France, specialising in the distribution of premium international and specialty beers. Geraldine Emerson of the Nohoval Drinks Company is from a French wine-making family in the Orléanais region and it was her father, Michel, who inspired her and Daniel to become cider makers more in the French tradition, which sees cider production as being akin to wine-making. Monsieur Javoy taught Daniel and Geraldine how to make cider and even gave them an old apple press to start their business. That press served as the company’s main equipment for the first two years of operation. Finnbarra Irish Craft Cider is sold in nine countries, including Switzerland, Australia, Estonia, France, Germany, the Netherlands, the UK, Spain & Canada. In Ireland, it is marketed and sold nationally under the Stonewell name by Classic Drinks. ■

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27/06/2016 15:54

Set Sail For A Weekend At

The Rum House The Rum House is the newest venture to hit Dundalk's social scene and, as the name would suggest, it's putting a Caribbean twist on the classic cocktail menu. Orla Connolly reports.

un by the Kehoe family in Dundalk, known for enterprises like Mr Ridley's nightclub, The Lisdoo Bar and The Blackstone restaurant, The Rum House fully encapsulates the team's experience in both nightlife and quality drinks service. The venue bills itself as an oasis, offering

premium refreshments in surroundings akin to a luxury island getaway - ideal for quenching that feverish summer thirst. Jim Shevlin, Manager of The Rum House, describes the venue as a “refined cocktail experience.” There are noticeable nautical influences throughout the bar as interior designer

Taffy Farrington took inspiration from the traditional attributes of rum exporting countries, minus dusty floorboards or shabby sailor hats. Warm golden tones and an abundance of wooden fixtures set against marbled floors and pillars lends the space an inviting atmosphere, while the exposed brass lighting and tables topped with antiquated compass designs, gives way to a nonchalant sophistication. Decadent armchairs and antique fixtures are impressive features but the focal point of the venue has to be the 30 foot waterfall that dominates the open air garden area. “Everything that could be, design wise and with materials, was locally sourced and put together by local tradesmen,” says Jim. “The boss is very big on promoting Dundalk and wanted to keep it in the area as much as possible.” When it comes to the drinks selection, it is obvious what beverage steals the spotlight. “We've obviously got a large collection of rums, including The Havana Club Maestros Selection and Ron Zacapa,” says Jim. “We feature the entire range of Havana Clubs, from seven year and five year specials, to the Diplomatico

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range of rums, and a Bajan rum, Mount Gay XO. There are just loads of them.” After years spent working in bars like the famed Roadhouse bar in Covent Garden, Jim knows about producing premium cocktails to high standards and he is adamant that his staff should have the same level of knowledge and appreciation for the beverages they serve. “The bartenders have real knowledge of the drinks they are selling and they are professionals and that's what I think sets us apart,” he says. “The team took no shortcuts in designing the menu, often having to endure long, gruelling taste-testing meetings. We spent maybe six months testing our cocktails, seeing what works, trying stuff out in our other bars - Ridleys nightclub and the Blackstone restaurant.” Since the opening in May, sleek, elegant cocktails, like the Hemingway Daiquiri, have certainly established themselves as the firm favourites with customers. “In the Hemingway Daiquiri, we use Havana club seven year old, a touch of maraschino liqueur, lime juice, and pink grapefruit juice,” says Jim. “It's a nice zingy lime drink and it's Ernest Hemingway's own twist on a daiquiri that was created in the Floridita bar in Havana. Rum-wise, our Flaming Zombie is very popular. It's a mix of live gold over proof rums, pineapple juice, flamed with cinnamon and a bit of lime juice with apricot brandy. Then it's set on fire at the bar.” If rum isn't your poison, fear not, the staff aim to please. Along with a focused selection of craft beers that

includes Hop House 13, Red Ale and Oyster, the bar also serves traditional spirit combinations. Although, as with every aspect of this venue, they're not afraid to put a decadent spin on even the most commonplace of mixes. If you have any doubt just take a peek at their Gin & Tonic above. The Food menu has yet to be introduced at The Rum House but Jim promises that it is on the way and well worth the wait. “We've set the tone and the style of the place with the décor and our drinks selection and our food choices will only enhance that style and sophistication that we are striving for,” he says. With the intention of opening in the earlier evening once the new menu is introduced, The Rum House plans on serving dishes that will complement the already established cocktails and ambience, easily allowing for a transition from day to night life over the course of the evening. “It will be food that complements the cocktails but a lot of the dishes will be taking their inspiration from the rum producing countries. The style of the menu is still being debated but it's very important to us that it is a drinks and food-led venue so we will take our time and get it right.” Dundalk is known for its burgeoning music scene and tapping into that resource has played a significant part

in The Rum House's success. “We have live music at our Live Lounge on Mondays and DJs on Fridays, Saturdays and Sundays,” says Jim. The bar has already hosted performances by The Vendettas, Alter Ego and The Nooks but Jim is staying tight lipped about the possibility of special events being held at the The Rum House in the future. “Dundalk is a great place to go out and have a good time,” he says. “There are lots of good bars and we just wanted to set ourselves apart, do our own thing and up the standard across the board. It is a great town that is filling up with outgoing young professionals and we wanted to create a place that they could feel at home in.” So if you're feeling slightly shipwrecked after a hectic week, set sail to your weekend the right way by wandering into The Rum House. ■

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n 2 2 t s u g u A y Monda

N I L B U D E S U O H MANSION #SKYBARAWARDS2016

SKY BAR OF THE YEAR AWARDS The entries for the Sky Bar of the Year Awards 2016 are now in. Our expert judging panel has spent weeks reviewing and scoring all of the entries and Round 1 of the judging process is complete. Round 2, our site inspections, kicked off in early June and over the next four weeks our judging panels will be travelling

the length and breadth of the country to put their shortlisted properties through their paces during the site inspections. Each bar will be visited by a minimum of two judges to ensure that every nook and cranny is observed and every aspect of service is tested. Donâ&#x20AC;&#x2122;t forget that this is a blind judging

process so our judges will only make themselves known on departure. So get your teams ready to impress and don't forget to make your bar team aware of the waiver form and what it looks like. The Sky Bar of the Year Awards take place on Monday, August 22nd at the Mansion House in Dublin.

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t s i l t r o h 2016 S #SKYBARAWARDS2016

We bring you the bars around Ireland that have made it to the Sky Bar of the Year Awards shortlist. These premises are currently being site inspected and our finalists will be selected following this process. We wish all of our shortlisted pubs the best of luck at this crucial stage in the judging. DUBLIN SHORTLIST • Bakers Corner Public House • Blackbird • Bar Rua • Bow Lane Social • Brady's Of Shankill • Clontarf Castle Hotel • Club 92 - The Club Of Love • Crowne Plaza Blanchardstown - Sanctuary Bar • Crowne Plaza Hotel Dublin Airport • Crystal Bar at The Beacon Hotel • Dylan Hotel Bar • Empire Bar • Foleys Bar • Hogs and Heifers • Krystle • Lillie's Bordello • McGettigans Cookhouse & Bar • Morrison A DoubleTree By Hilton Hotel • Palmerstown House • Pennyhill Gastro Pub • The Stags Head • The 51 Bar • The Bank Bar and Restaurant • The Blind Pig • The Blind Pig Speakeasy • The Bloody Stream • The Bridge 1859 • The Brock Inn Bar and Restaurant • The Cellar Bar • The Church Bar & Restaurant • The Dingle Whiskey Bar • The Eden House Pub • The Exchequer • The Gin Palace • The Glenside Pub • The Hairy Lemon • The Harbour Bar • The Igo Inn • The Living Room • The Marker Hotel • The Mint Bar • The Morgan Hotel • The Porterhouse Central

• The Porterhouse Temple Bar • The Spencer Cocktail Bar • The Taphouse • The Temple Bar Pub • The Wright Venue • Toners Pub • Vintage Cocktail Club • Wrights Café Bar • Wrights Findlater • Zozimus Bar LEINSTER SHORTLIST • Brewery Corner, Kilkenny • Brodie's Bar, Kilkenny • Brooks, Carlow • Dinn Rí, Carlow • Fitzpatrick's Bar and Restaurant, Louth • Fourteen Below Bar Crowne Plaza Hotel, Louth • Grace's Pub, Kildare • Karma Nightclub, Westmeath • Kavanagh's, Naas, Kildare • Kytelers Inn, Kilkenny • Langton's, Kilkenny • Left Bank, Kilkenny • Mickey Finn's Pub @ The Wicklow Brewery, Wicklow • Paddy's Country Pub, Kilkenny • Paris Texas, Kilkenny • Ryan's Bar, Navan, Meath • Set Theatre at Langton's, Kilkenny • Silken Thomas, Kildare • Strand Tavern,Wexford • The Barracks Bar, Carlow • The Central, Navan, Meath • The Fence, Mullingar, Westmeath • The Foundry, Carlow • The Kelltic Bar, Meath • The Palace, Navan, Meath • The Porterhouse, Bray, Wicklow • The Terrace @ Dinn Rí, Carlow • The Tower Live @ Dinn Rí, Carlow • Tully's Bar, Carlow

MUNSTER SHORTLIST • Arthur Maynes, Cork • Bar Pigalle, Cork • Bodega, Cork • Gallagher's Gastropub,Cork • Hamlets of Kinsale,Cork • McGettigans Cookhouse and Bar, Cork • Sinnotts Bar,Waterford • Sky Bar @ The Foundry,Waterford • Sober Lane,Cork • The Blue Haven,Cork • The Crane Lane,Cork • The Courtyard on Sober Lane,Cork • The Curragower Bar, Limerick • The Elm Tree, Glounthaune,Cork • The Foundry Nightclub,Waterford • The Oakwood Hotel,Clare • The Pepperstack, Cork • The Woodman Bar,Waterford • Tully's Bar,Waterford • Wild Honey Inn,Clare CONNAUGHT SHORTLIST & ULSTER SHORTLIST • An Púcán, Galway • Bar Square, Mayo • Cosy Joe's Ltd,Mayo • Electric Garden & Theatre, Galway • Enclosure Bar & Bistro at Clayton Hotel,Galway • Flanagan's Gastro Pub,Mayo • Gilligans Bar, Mayo • Harrison's Bar & Restaurant, Sligo • Hotel Westport, Mayo • O'Gorman's Bar & Bistro The Clybaun Hotel, Galway • The Barrelstore on Bridge Street, Leitrim • The g Hotel & Spa, Galway • The Mill Bar, Sligo • The Mill Times, Hotel Mayo • The Oarsman, Leitrim • The Porter House, Mayo • The Quays Bar,Galway • The Skeff Bar,Galway • Tribeton, Galway • Galgorm Resort & Spa, Antrim • Tara Hotel, Killybegs, Donegal • The Castle Sports Bar & Lounge, Cavan

Book your seats today: Contact Jacinta on jacinta.orourke@ashvillemediagroup.com or call 01 432 2201 For further information visit www.licensingworld.ie 32

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Brand New

Beer Buzz A Northern brewer unveils an oak smoked varietal, Clearksy Brewing launches its European style lager, and Ireland's only combined distillery and brewery rolls out its debut range of bottled craft beers.

he three beers, which are being produced using traditional craft brewing methods and local ingredients, are now available in both 500ml bottle and on draught, with 330ml cans soon to follow, along with a range of speciality beers and seasonals. The new Boyne Brewhouse range consists of Born in a Day, an Australian Pale Ale, 4.8%, Long Arm Dortmunder Export, 4.8%, and Pagan’s Pillar Sparking Copper Ale, 4.8%. The Boyne Brewhouse craft brewery is part of the Boann Distillery and Visitor Centre in Drogheda, Co Meath, an ambitious project which will produce craft whiskey, gin and this range of craft beers for the domestic and export market. The Boyne Brewhouse operates a 3 vessel 30HL Kasper Schulz brewhouse. All bottling, canning and kegging is done in house. Áine O’ Hora is the Head Brewer in the Boyne Brewhouse. Upon graduating from Heriot Watt, the prestigious UK brewing college, the Galway native honed her craft for seven years as a brewer with Matilda Bay (CUB), Australia’s most awarded craft brewery.

TASTING AND FOOD PAIRING NOTES: Born In A Day, Australian Pale Ale - 4.8%: Australian Pale Ales are known for their aroma hop as much as their bittering hop and this APA is a classic example. It is a beer with a subtle malt base that allows the hops to do all the talking. The predominant hop used is Australian Summer, which gives a distinctive pink grapefruit aroma that jumps out of the 33

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Brand New

“The Boyne Brewhouse craft brewery is part of the Boann Distillery and Visitor Centre in Drogheda, Co Meath an ambitious project which will produce craft whiskey, gin and this range of craft beers for the domestic and export market. ” glass and also gives a good bitter finish. The boldness of the hops in this APA goes well with meats. It is a big beer that matches big food. Try it with pork belly. Long Arm, Dortmunder Export - 4.8% A German style of beer which is also known as the ‘Labourers Pilsner’. This is a beer in which neither malt nor hops dominate. It is a deep blonde colour, with strong malt character, good hop bitterness and aroma, full mouth feel and a crisp finish. The balanced nature of this beer means that it is technically difficult to brew to a consistently perfect balance. Dortmunder style is well suited to the local water in Drogheda. BarkePilsner malt provides a complex malt profile, while traditional Saaz hops gives the beer its distinctive hop character. The delicate nature of this beer blends perfectly with fish and shellfish, especially prawns and crab. Its balanced nature will also counteract a spicy curry. Pagans Pillar, Sparkling Copper Ale - 4.8% A version of Irish red ale with a little twist! Like Irish red ale, it is a malt driven beer but The Boyne Brewhouse uses a medley of malts to produce a rich copper coloured ale. They have used a new age variety of German hops to introduce a rich citrus orange peel character to the back of the palate, which complements the malt flavours. And to finish they have a higher carbonation to give the ale an enhanced mouth feel and also give it a sparkling appearance. This copper ale is a perfect match for duck or fine cheeses, especially blue cheese. It also works well with traditional desserts - the sweet malty flavour and citrus hop finish matches orange cake or sticky toffee pudding. ■

News from the North Oak Smoked Beer from Northbound Northern Irish craft brewery Northbound has launched a new oak smoked beer using German smoked wheat malt. The 34 Oak Smoked Beer is a bottle conditioned ale with an ABV of 4.7 per cent and 34 IBUs, hence the name. It is Northern Ireland’s first oak smoked craft beer. Based in Derry city, Northbound also recently won business from Fortnum and Mason for two existing beers in its five-strong portfolio – 08 Kolsch Style (ABV5%) and 33 Sticke Altbier (ABV5.5%). The brewer uses numerals on its products to denote levels of bitterness in line with International Bitterness Units (IBUs). It has also recently launched a 70 Magnum IPA (ABV5.5%), which is described as a “beautiful, dry hopped, amber coloured ale”. Magnum hops give the IPA pine flavours with a “smooth, clean, lasting bitterness”. The order from Fortnum and Mason is the craft brewer’s first in the London area. It already supplies its range of beers to distributors in Scotland and the Republic of Ireland for sale to bars and the off licence trade.

Tidefall from Clearky Brewing Northern Irish craft brewery, Clearsky Brewing has launched its third beer, Tidefall, named after a waterfall that flows directly into the ocean or the sea. The brewing company, which is based in Dungannon, Co Tyrone, was established in late 2013 by Stephen McKenna who has more than 20 years’ experience of the Northern Ireland and the Republic of Ireland drinks industry. “Lager is the most popular style of beer across Ireland and we wanted to offer a European style lager beer that had flavour, was refreshing and easy drinking but remains true to the ethos of craft beer,” says Stephen McKenna. It is already stocked in dozens of off-licences, hotels, restaurants and gastropubs across Ireland, including the Sunflower Bar in Belfast. Other stockists include The Errigle Inn, The Vineyard, The Dirty Onion, National Grand Café, The Hudson Bar, Morrisons Bar, Gap Wines, Home Restaurant, Bar & Grill, James St South, Ivory, and the Mourne Seafood Bar. The two other brews produced by Clearsky are Rowlock, which is a hoppy American-style IPA, and Fulcrum, a local twist on a Bavarian wheat beer. All of Clearsky’s range is hand-brewed in small batches without artificial additives, colourings or flavourings. They are all made at a micro-brewery in Lisburn.

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In Conversation

Alex Hughes,

Head of Category Development, Diageo Ireland

Q A

Can you update me on the progress of Diageo's key products this year? At Diageo we are very fortunate to have a portfolio of premium beer and spirits brands that consumers love. In our spirits range, we have seen an explosion in gin which, at +14% MAT, is in similar growth to craft beer (+27% MAT), and while this category is still small, it’s great to see a category with such vibrancy. It has been one part of a big turnaround for the spirits category which was, until recently, in long term decline following a number of years of duty rate increases and a subsequent slowdown in consumption as the price of a spirit and mixer became less affordable. Gordon’s is the fastest growing mainstream gin (+20.3% MAT) and has grown its market share with nearly one in every three gins served being a Gordon’s. Our premium gin, Tanqueray, has been voted the number one Bartenders Choice spirit

brand, as voted by the World’s Top Fifty Bars. It is quickly gaining momentum here in Ireland through bartender advocacy and industry-leading venues opting to use it as their pouring gin (The Mint Bar and Zozimus in Dublin). On the island of Ireland, the Tanqueray trademark is growing at 58% ahead of the spirits category and 49% ahead of the gin category. The brand also showed up well at Taste of Dublin with Fitzer’s Catering and will be supported by intensive below the line and PR activity throughout 2016. Vodka and whiskey remain the largest parts of the spirits category and Smirnoff (the number one vodka brand in Ireland) accounts for nearly one in every four spirits sold in the on trade. Smirnoff is now in its second year of the 'We-re Open' campaign. The brand has planned epic activity over the summer months. Smirnoff believes that being open minded and inclusive makes good times better for the many and they kicked off

the summer at Dublin Pride on June 25th. Smirnoff is the official sponsor of the Mother Pride Block Party, where they will bring great drinks and House of Vineyard Voguers to the main stage. After Dublin, the brand will be showing up across Belfast and Cork Pride too, supported by OOH media, below the line activation in outlets and PR. Rum remains a critical part of the spirits category in the on trade, with one in 10 spirits sold being a rum. Captain Morgan is the biggest dark rum and continues its healthy growth of +0.6% MAT, remaining relevant to 18-24 year old spirits drinkers. White rum has seen the greatest growth within the rum category in the on trade. And the good news is that we have recently launched Captain Morgan White to drive further growth and address a recruitment challenge that we see in the white rum category. From a beer perspective, with an unrivalled range of beers, which includes

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In Conversation

Carlsberg, Budweiser, our iconic Guinness, and Ireland’s oldest ale brand, Smithwick’s, there is plenty going on this summer. As we speak we are in the thick of the UEFA Euro 2016 competition, and Carlsberg is the beer sponsor of the event. As Ireland's second biggest lager in the on trade, we have been activating across the trade with a Carlsberg Green Army promotional kit, offering lucky consumers the chance to win tickets to some of the games. Budweiser launched its Dream Big campaign in March which gave consumers the chance to win 50,000 to go towards their big dream. The competition to date has more than doubled the number of entries versus last year with 3,755 applications. The quality of the applications has been brilliant and we can't wait to find out who the winner is on July 4th, American Independence Day. Ireland's number one beer brand, Guinness, is in a period of renaissance and remains in long-term growth, accounting for over three in every 10 pints sold across the pubs of Ireland. The brand's year round activity continues to excite consumers with hugely engaging content, amazing sponsorships and collaborations and partnerships that are very appealing at both a national and local level. There continues to be an inescapable excitement around products that are created with autenticity, craftsmanship and true character. Consumers are continuing to seek out premium produced beers and this trend is fuelling a renaissance in beer. At St James' Gate we want to bring more people into this beer renaissance by creating beers that are more flavoursome and refreshing. This is why we launched Hop house 13 last year. Following a huge trade engagement session back in January 2015, it has proven hugely popular and is growing its 2.5% share of the lager category in the on trade. Even more encouraging is that the brand is transcending the category norm, driving 38% repeat purchase, which suggests that consumers in pubs across the land are enjoying what they are trying.

Q A

What demand trends have you noticed, particularly during the fine weather? Typically, like other categories (ice cream, soup), the drinks category is very responsive to improvements in the weather. We know that when we experience high levels of rain/snow, drinkers go to the pub less frequently

“Our Bar Staff Advocacy programme has been running successfully for the last three years. We have invested  1m across Ireland educating, engaging and inspiring bar staff across the country.” and soup sales increase. Conversely, categories that deliver functional refreshment like mineral water, carbonates and ice-cream all tend to see significant increases in volume when the temperature rises. I read an article recently on the Weather Channel which claimed that in the US beer and soft drinks sales increase by +1.2% for every 1 degree increase in temperature.

Can you tell me about the education and training initiatives that Diageo is offering to the on trade this year? Our Bar Staff Advocacy programme has been running successfully for the last three years. We have invested 1m across Ireland educating, engaging and inspiring bar staff across the country. We are so passionate about the importance of quality that we have two dedicated people in our business training staff across Ireland day in day out throughout the year. We are always keen to engage with licensed premises that want to build the skills of their staff. Any customers interested in learning more about our Bar Staff Advocacy programme can contact their local sales representative, or reach us through our Diageo connect online portal (www. diageoconnect.com). We also distribute branded glassware so that every perfectly served beer your customers drink is in a clean branded glass, fulfilling the promise of a great drinking experience in the pub.

Dublin Porter and West Indies Porter were the first creations to emerge from your innovative Brewer's Project. Will you be rolling out new brews this year? While The Brewers Project is relatively new, Guinness has operated an experimental brewery in St James Gate for over 100 years. In October 2014, the big step change that we made was to bring some of the work of this team into the public domain, building on the growing consumer interest in all things beer. The two initial brews (Dublin Porter and West Indies

Porter) have received a fantastic response from both our customers and consumers. One of the challenges faced by suppliers and publicans alike is repeat purchase. Both of these variants outperform category norms in this regard and it is this ongoing momentum that has seen our sales continue to accelerate almost two years after our initial launch. In February 2015 we followed these variants up with the launch of what has quickly become one of the shining lights of The Brewers Project -‘Hop House 13’. It has surpassed even our own wildest expectations, driven by the support of our customers and the response from our consumers. In October 2015, we introduced Guinness Golden Ale, tapping into an increasingly growing consumer trend within the ale sub category. While Golden Ale itself is quite new and niche in Ireland, relative to the strength and popularity of traditional Red Ales and the boom within the India Pale Ale market, the performance of this brand has been particularly pleasing. We have some hugely ambitious plans for the balance of 2016 and beyond. In November, we opened the doors to the public and the ‘Open Gate Brewery’ was launched. We wanted to showcase our innovation hub for beer globally. This is providing us with a conversation hub for beer in Ireland with in-the-moment consumer feedback on the new liquids that our team is creating. Come and see us by booking through www. guinnessopengate.com.

Q A

Is Diageo introducing any special promotions for the on trade? Yes, we have a fantastic schedule of events and sponsorships. Guinness has some amazing local plans which include the Galway Races, Cork Jazz and many more. We have also introduced some new 'festival kits' with Hop House 13 to support customers in their outdoor areas when the crowds come to town for big events. We have more plans in the pipeline, so it’s a case of watch this space! ■

Note: The stats provided are from Nielsen April 2016

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N I L B U D E S U O H MANSION #SKYBARAWARDS2016

NEW FOR 2016 BUSHMILLS COCKTAIL BARTENDER OF THE YEAR AWARDS #

#BUSHMILLSCOCKTAIL2016 Enjoy Bushmills Responsibly.

JUDGING ROUND 1

Judges will review entries and mark both long and short cocktails. The top cocktail bartenders will be shortlisted and invited to compete in a live competition on August 8th. LIVE COMPETITION JUDGING

The cocktail bartenders who make it to the live final will have to create their cocktails for the judges. There will be two panels of judges – a technical panel and a taste panel – with three judges on each panel. The taste judges will be in isolation from the competition and will blind review the drinks. The taste judges will review each drink according to a set criteria, including presentation and taste. The technical judges will be watching for precision and presentation. Each bartender will be required to talk the technical judges through their cocktail and create a wow factor.

WHAT’S IT ABOUT?

WHO CAN ENTER?

The Sky Bar of the Year Awards and Bushmills want to recognise and reward Ireland’s Cocktail Bartender of the Year. And we believe that the only way to do this is by setting the bartenders of Ireland a live challenge where each cocktail bartender devises both a long and short cocktail. The competition is open to all bartenders across the island of Ireland and they are asked to submit their creations of unique or quirky cocktails with Bushmills Black Bush as the base spirit.

The Cocktail Competition is open to all cocktail bartenders working in Ireland (Republic of Ireland and Northern Ireland) who think they have what it takes to create the best cocktail in Ireland.

THE CHALLENGE Each bartender will be required to create both a long and short cocktail to include Bushmills Black Bush. There will be open and transparent rules and regulations, which they must adhere too.

Then there’s our sneaky twist…during the competition each cocktail bartender will be given a Bushmills black box of mystery ingredients. Each cocktail bartender will have 10 minutes to create a unique cocktail using the mystery ingredients. The top cocktails (both long and short) will then be shortlisted, with the winner being announced at the awards in the Mansion House, Dublin on August 22nd.

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