Licensing World Summer 2018

Summer 2018

The Nation’s

FAVOURITE

The LW Beer Special

A trip

TO THE

Lucky Duck London Essence Company

The

the first

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Contents

7

4 4 18

NEWS JUST THE TONIC The London Essence Company has launched its first low calorie collection

22

SUMMER DRINKS TO BEAT THE HEAT Licensing World samples the drinks that are cooling us down this summer

26

18

BANKING ON CHANGE The LVA’s new Chairman chats about giving a voice to Dublin pubs

29

THE NATION’S FAVOURITE Licensing World takes a look at some of the movers and shakers in the beer sector

34

AND THE NOMINEES ARE… We take a look at the Bar of the Year awards shortlist

42

25

22

DUBLIN OLD (AND NEW) SCHOOL Victorian-style pub meets modern cocktail bar at the Lucky Duck

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48

SPONSORSHIP Carlsberg is collaborating with Knockanstockan on a new space at the festival

48

BACK BAR A new initiative aims to improve the food offering at Irish pubs

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Editor's Letter

Welcome...

When it comes to Ireland’s top alcoholic drink, beer is still the nation’s favourite. Making up a 44.8% share of the alcohol product market in 2017, it looks like growth in craft beer along with new innovations in the traditional sector are ensuring beer is still the tipple of choice in Ireland.

Beer may be number one, but wine and spirits are catching up fast. Last year, spirits made up a 19.8% share of the alcohol product market while wine came in at 27.7%, a 0.4 increase on 2016. These figures come from the latest DIGI report on the sector, which was published ahead of the launch of the ‘Support Your Local’ campaign. Local pubs are deeply entrenched in Irish culture; their importance in rural areas and the central role they play in towns and villages across Ireland can’t be emphasised enough. The ‘Support Your Local’ campaign seeks to highlight this by encouraging the public to put their money where their mouth is and support their local public house or bar.

The recently launched ‘Grow your Food Reputation’ programme also aims to support publicans across the country by helping them improve their food offering.

The initiative is a joint venture between the Vintners' Federation of Ireland (VFI) and Fáilte Ireland, with the focus very much on innovation, locally sourced produce and value for money. With so many publicans recognising the importance of providing their customers with a food menu, the trick now is to ensure that offering is simple, cost-effective yet enticing.

Also in this issue, we visit one of Dublin’s newest pubs, The Lucky Duck on Aungier Street. The listed building, which last traded as a public house 20 years ago, has been completely refurbished and consists of a ground floor traditional pub with three contemporary cocktail bars on the floors above. On page 26, we also chat to LVA Chairman Alan Campbell about the potential ramifications of the Public Health (Alcohol) Bill, the challenge of retaining staff and the rising cost of insurance.

Finally, with the Bar of the Year Awards nearly upon us once again (August 20th), we’re excited to announce this year’s shortlist. Turn to page 34 to find out who’s made the grade.

As always, if you have any comments about any of the features in this issue, please get in contact. Enjoy!

Denise Maguire Editor

Licensing

WORLD Editor: Denise Maguire Editorial Director: Mary Connaughton Creative Director: Jane Matthews Art Director: Áine Duffy Production: Nicole Ennis Stock Photography: iStock.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 2018. All discounts, promotions and competitions contained in this magazine are run independently of Licensing World. The promoter/advertiser is responsible for honouring the prize. ISSN 1393-0826

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

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

www.facebook.com /TheHotelCateringReview

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“Nature’s purest tasting VODKA” BAR YEAR 2018 OF THE

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AWARDS

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06/07/2018 05/07/2018 12:11 15:38

News

NEWS ROUND-UP GIN AND VODKA JOIN

Feckin family The Feckin Drinks Co has announced it is rolling out a rebrand of its Irish whiskey, while also introducing a new lemon infused gin and a vodka to its portfolio. The range from the County Down-based company is targeted at millennials and the ‘young at heart’ with its edgy branding and tongue-in-cheek humour.

CARL D’ALTON CROWNED Best Bartender AT TASTE

Irish pubs

AN ESSENTIAL PART OF IRISH HOLIDAY EXPERIENCE

Carl D’Alton from Cask in Cork was named World Class Irish Bartender of the Year 2018 at Taste of Dublin, held recently in the Iveagh Gardens. This is the second win for Cask, with Carl taking the title from his colleague Andy Ferreira who won the award in 2017. Carl will now go on to represent Ireland in the World Class Global Final 2018 which will take place in Berlin this coming October.

A visit to an Irish pub is a key part of a tourist’s visit to Ireland.

That’s according to new research carried out by Europcar Ireland which also found that tourists appreciate the warm and welcoming atmosphere of Irish pubs above all else. Nearly all tourists visiting Ireland in 2017 (93%) visited a pub during their stay. Almost a third (28%) appreciated listening to traditional music in Irish pubs and 18% considered the taste of real Irish Guinness to be the highlight of the pub experience in Ireland.

The research also found that most foreign tourists who visited Ireland last year were from the UK. Americans made up another 13%, with Italians next in line at 12%.

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News

Estrella Damm

CONTINUES PARTNERSHIP WITH FOOD EVENT Estrella Damm has once again been announced as the official beer partner and sponsor of Food on the Edge 2018. This announcement marks the second year of partnership between Estrella Damm and the annual food symposium, which returns to Galway this October 22nd and 23rd.

According to Estrella Damm, the partnership with Food on the Edge reinforces the brand’s commitment to linking gastronomy with great beer. Commenting on the announcement, Seamus Harahan, World Beer Brand Manager at Molson Coors Ireland, said: ‘’Estrella Damm is delighted to once again partner with Food on the Edge in 2018. This partnership reinforces Estrella Damm’s commitment to the culinary world and we’re excited to be returning to Galway again this October to learn more about the innovation and future of the culinary industry.”

OVER 90% OF BREWERIES LOCATED OUTSIDE DUBLIN

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A new report by DCU economist, Tony Foley, has shown that 14% of Ireland’s breweries are located in Cork, followed by 10% in Dublin and 7% in each of the counties of Galway, Wicklow and Donegal.

Every county in the Republic, bar Westmeath, has at least one brewery. The report, which was commissioned by the Drinks Industry Group of Ireland (DIGI), also revealed that the number of Irish breweries producing their own product has more than quadrupled since 2012, from 15 to 72. This quadrupling has led to a total increase in microbrewery turnover from €8 million in 2012 to €52 million in 2016.

The report marks the launch of DIGI’s annual 'Support Your Local' campaign, an initiative designed to demonstrate the importance of drinks and hospitality industry businesses to the economic, cultural and social fabric of Ireland.

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News

US TRADE WAR COULD DEVASTATE

whiskey industry

An EU-US trade war could devastate the Irish whiskey industry, according to the Irish Whiskey Association.

The association made the comments at a recent meeting of the all-island Irish whiskey industry at Bushmills Distillery in Co Antrim.

With the Trump administration recently announcing an end to the temporary exclusion of EU steel and aluminium from US tariffs, the European Union has warned that it will respond to any tariffs with retaliatory measures and has suggested the introduction of 25% tariffs on certain US products, including bourbon and whiskey. If these tariffs come into effect, the US could respond in kind and impose similar tariffs on equivalent European products, according to the Irish Whiskey Association.

With nearly half of all Irish whiskey sold in the US, the consequences of this could be profound. William Lavelle, head of the Irish Whiskey Association, said: “Irish whiskey is undergoing a renaissance.

This has yielded and continues to yield, fantastic results for the wider Irish drinks industry, for small business, for tourism and for Government revenue.

We are urging the EU to continue negotiating a peaceful solution to the tariff problem and to avoid at all costs forcing small businesses in Ireland and around Europe into extremely difficult circumstances.”

WALSH WHISKEY RELEASE 12 CASKS OF

Irishman Founder’s Reserve Walsh Whiskey Distillery has released the second expression in The Irishman Founder’s Reserve Cask Series, a limited edition finished in rum casks from the Caribbean island of Saint Lucia. The Irishman Founder’s Reserve Caribbean Cask Finish, is a rare vatting of Single Pot Still and Single Malt whiskeys finished for six months in Chairman’s Reserve Rum casks. The release is limited to just 12 casks with 380 bottles per cask. Each bottle is individually numbered and signed by Walsh Whiskey founder, Bernard Walsh. The Irishman Founder’s Reserve - Caribbean Cask Finish is

TEMPTED CIDER wins Craft cider brand Tempted Cider won the top Trophy in its category at the recently-held International Cider Challenge 2018. This is the first year that Tempted Dry has entered the awards. The brand came out on top in the New

triple distilled entirely in copper pot stills, natural non-chill filtered, aged in American oak bourbon barrels before being finished for six months in the Chairman’s Reserve Rum Casks and, finally, bottled at 46% ABV.

big World Style category for ciders with more acidity and fruitiness than other styles. The range is available in all licensed retailers and select licensed venues across Northern Ireland and is expanding into the UK and internationally.

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News

100% DE AGAVE

Vintage 2018

BENEFITS FROM WARM SUMMER

50ml Jose Cuervo Tradicional® 90ml Pink Grapefruit Soda 15ml Fresh Lime Juice

A warm summer has benefited New Zealand’s winegrowing regions, with 419,000 tonnes of grapes harvested during Vintage 2018. This is up 6% on the 2017 tonnage but is still lower than initially anticipated in a season marked by a very early start to harvesting.

New Zealand Winegrowers CEO Philip Gregan has stated that many wineries had been hoping for an even larger vintage, given 2017’s small harvest. “However, we now expect export growth in the year ahead will be modest. It will be up to wineries to manage any product shortages from the vintage.”

In addition to prompting an early harvest, the warm summer produced fruit with good ripeness levels. A highlight from Vintage 2018 is the increased production of red wines.

“Production of both Pinot Noir and Merlot has lifted more than 20% on last year, which will be welcomed by both wineries and consumers. These varieties were down sharply in 2017 and it is very positive to see a return to more normal production levels this year,” he added.

50ml Jose Cuervo Tradicional® 15ml Triple Sec 25ml Fresh Lime Juice

SHAKE WELL AND SERVE IN A SALT-RIMMED GLASS.

SHAKE WELL AND SERVE IN A SALT-RIMMED GLASS.

Jose Cuervo® and other trademarks are owned by Tequila Cuervo La Rojeña, S.A.de C.V. © 2018 Proximo Spirits. Please drink responsibly.

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News

The Revival Single Malt

FINAL RELEASE OF

Teeling Whiskey has unveiled the fifth and final bottling of “The Revival”, a limited edition commemorative Single Malt. This final bottling comes before the launch of the first new Dublin distilled whiskey for over 40 years, Teeling Whiskey’s Single Pot Still Irish whiskey, set to be released later this year.

Commenting on other plans at the company, Jack Teeling, Founder and Managing Director, said: “We are also very excited to announce plans for the release of a very special celebratory Single Pot Still bottling of one of our very first casks of new whiskey scheduled for August. To celebrate the launch, we will auction 100 of the very first bottles of our new whiskey, with all profits going back to local Dublin 8 charities. This will be followed by the commercial release of the Teeling Whiskey Single Pot Still in November.”

GROWING DEMAND FOR WINE AND SPIRITS

but beer still on top

A new report from the Drinks Industry Group of Ireland (DIGI) shows that Ireland’s drinks consumers have a growing taste for wine and spirits. Spirits made up a 19.8% share of the alcohol product market in 2017, a 3.6% increase compared to the previous year. Wine was 27.7% of the market, a 0.4 increase on 2016; in 2001, wine was only 14.3% of the market so has almost doubled in 16 years. Beer remains the nation's most popular drink, making up a 44.8% share of the alcohol product market last year. However, the volume of beer consumed was down 2.1% on 2016.

The report was published ahead of the launch of DIGI’s 2018 ‘Support Your Local’ campaign, which seeks to highlight the positive economic, cultural and social contribution that the drinks and wider hospitality industry makes to Ireland. The campaign is also calling for government supports to ensure the continued growth and development of the industry.

Commenting on the report, Donal O’Keeffe, Secretary of DIGI and CEO of the Licensed Vintners Association, warned that while the Irish drinks industry is robust, it faces a number of challenges that could plateau or even reverse its upwards growth. “I would say 'uncertainty’ is the word of the day. Brexit makes it harder for exporters to plan for the future. If it's harder to trade with Great Britain or Northern Ireland, and sterling remains weak, revenues will decline due to trade barriers and a decrease in overseas visitors.”

Alcohol Bill

BARRIER TO EU TRADE EUROPEAN COMMISSION A number of measures in the controversial Public Health (Alcohol) Bill will negatively impact intra-EU trade and go beyond what is required to effectively tackle alcohol misuse, according to the European Commission, who has submitted comments to the Irish government in relation to the Bill. The Alcohol Beverage Federation of Ireland (ABFI), has stated that the view of the European Commission highlights the urgent need for amendments to be made to the legislation.

The controversy stems from the requirement for a cancer warning label to be included on all products sold in the Republic of Ireland, covering at least one-third of all printed materials. The European Commission believes this could create a trade barrier and added that it considers the size of the warnings to be disproportionate.

The Commission questioned whether the same objective – to tackle alcohol misuse – could be achieved if the health warning has a smaller, yet visible, size.

Patricia Callan, Director of Alcohol Beverage Federation of Ireland (ABFI) said: “The drinks industry, like the European Commission, supports the overall objectives of the Alcohol Bill to tackle harmful and underage drinking in Ireland.

However, its’s clear some of the advertising and labelling provisions are not proportionate and will represent a barrier to trade in the EU. We are calling on the Government to remove the requirement for cancer warnings on alcohol products and a requirement that health warnings take up at least one-third of the label and other printed material.”

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Summer 2018

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06/07/2018 12:24

06/07/2018 12:25

News

Classic Drinks

TO DISTRIBUTE CREMÓR Irish-owned Avondhu Liqueur Company has announced a national distribution agreement with Classic Drinks that will see its Cremór Irish Cream Liqueur rolled out to bars nationwide.

Classic Drinks will now offer Cremór to its client base of over 2,000 accounts across the country, beginning in Cork and Kerry.

Last month, Cremór won silver at the Wine and Spirits Wholesalers of America Convention in Las Vegas. The liqueur is produced in Fermoy, Co. Cork by the Avondhu Liqueur Company, a sister company to the second-generation family-owned Silver Pail Dairy, Ireland’s largest ice cream producer.

DROGHEDA PUBLICANS SHOW SUPPORT FOR

local Fleadh

Members of the Drogheda & District Vintners & Hoteliers and their suppliers have announced a sponsorship deal as part of their commitment and support for Drogheda Fleadh Cheoil na hÉireann 2018. The deal, set to be worth in excess of €100,000, has the backing of all publicans in Drogheda who collectively employ in the region of 300 staff. A Fleadh Pub guide and website has also been launched by publicans in the area.

Colette Nugent, Chairperson of Louth VFI, said: “Publicans in Drogheda have made considerable financial investment in both their premises and staff over the past months to ensure that they will be able to provide their customers with a unique Fleadh visitor experience.

Extra staff and resources will be in place to deal with the hundreds of thousands of visitors expected during the Fleadh in August.”

CRAFTY COCKTAILS AT Bonsai

Licensing World recently enjoyed a cocktail or two along with some Japanese delicacies at Bonsai Bar on Dublin’s South Great George’s Street.

Dylan McGrath’s Japanese inspired cocktail bar sits above Rustic Stone and below Taste and features an inventive cocktail menu that was created with the help of two Japanese mixologists. An equally tasty ‘Bar Bites’ menu includes dishes such as black cod with in-house Japanese tare sauce , octopus with pickled radish and fresh wasabi and Akame yellow fin tuna on a kimchi croquette.

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Barfly

LVA BARN DANCE TOE-TAPPING FUN AT The

LVA Barn Dance LEFT: Members of the McGowan family - McGowan’s, Phibsboro and Bad Bob’s, Temple Bar. RIGHT: LVA Chairman Alan Campbell welcoming everyone

After the success of its garden party last year, the Licensed Vintners Association (LVA) recently held a Barn Dance for its members and key suppliers at Anglesea House. About 400 attendees enjoyed grub and grog aplenty while a live band ensured the dancing continued into the small hours.

ABOVE: Members of the McHugh family - The Wishing Well, Blackrock.

BELOW: 400 attendees enjoyed the LVA’s Barn Dance at Anglesea House

ABOVE: Tracie and Declan Towie, Hudson Rooms, Liffey Valley and guest. BELOW LEFT: Emilene Stafford, Irma Costello, Jim Stafford, The Merry Cobbler, Irishtown Road.

BELOW RIGHT: John Reade FBD (left) and Paddy Casey (right) and guests

John Grainger, Grainger’s, Talbot St and guests

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News

BACARDÍ SHAKES UP THE SPIRITS WORLD WITH Bacardi Cuatro Adolfo Comas-Bacardí attended the launch of the new Bacardí Añejo Cuatro in Dublin recently. Guests were treated to a prohibition style party in a disused abattoir with entertainment from DJ Steve Manning while Adolfo shared stories including how his family retained ownership of their secret recipe despite being exiled from Cuba.

Cuatro which means ‘four’ in Spanish pays homage to the brand’s Cuban roots and nods to the fact that the liquid has been barrel-aged for a minimum of four years under the Caribbean sun. Using the “Undisturbed Aging Method” that’s used for all Bacardí blends, Cuatro is fermented, distilled and then stored in American oak-aged barrels for at least four years.

Adolfo Comas-Bacardí

Jolanta Petrailyte and Christine Dowling

TELLING

#blackbushstories ‘Black Bush and Photography’, a collaboration between Dublin street photographer Freddy Kelly and Bushmills Irish Whiskey, took place in the Drury Buildings recently. The event, which formed part of the #BlackBushStories event series, saw attendees enjoying a tasting session on some of Bushmills’ best loved whiskeys and a variety of speciallycurated Black Bush drinks.

Greg Dalleau and Freddy Kelly

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r a

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The Smart Option

Smartbox are creating a new revenue stream for Ireland’s hotels.

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martbox Gift Experience are Europe’s leading experience gift marketing company. They create and sell experience gifts as a marketing service for over 40,000 hotels, restaurants, spas and activity providers, across Europe. A Smartbox gift experience box is purchased every 5 seconds through online and in more than 12,000 retail & department stores across Europe. They have sold more than 30m experiences over the last 10 years. They are aiming to partner with 2,000 experience providers across hotels, restaurants, spa and activity sectors in Ireland over the next few months. They will roll out 24 premium

themed gift boxes for the Irish market.

Smartbox offers a low cost marketing solution to acquire new customers. Their marketing service is 100% success fee based, there is no upfront fee, no annual fee, you only pay a fee when a new customer comes to your venue for the first time. After that, the customer is yours, you can then turn these customers into loyal ambassadors for your business. Don't just take our word for it, join the Irish partners who are already taking advantage!

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Barfly

WELCOME TOVenue

35

Located in what was formerly La Stampa restaurant in Dublin, Venue 35 is a new event space that’s available for corporate and private hire seven days a week. With a seated gala dinner capacity of 120 and reception style of 250, the new space has retained its ornate charm and décor of high ceilings, trademark glass window light boxes and chandeliers.

CASK GETS READY

for summer

A new series of cocktails and a street food-inspired menu were enjoyed by guests at Cask’s recently held summer party. A new nature-inspired cocktail menu has been designed by Andy Ferreira while the bar’s outdoor area has also been given a makeover.

Commenting on the bar’s plans, Andy said: “We’re really excited to launch our new summer cocktail menu at the same time as we re-open our iconic outside waterfall area. Over the next three months, three of the most respected cocktail bars in the world will visit our city and host take-overs at Cask - it’s a very exciting time!”

ABOVE: Mark Lonergan, Shelbourne Bar, Steven Hackett, Lana's Bar & Philip Gillivan, Shelbourne Bar. RIGHT: Aoife & Mary Milward, Bru Bar, Cork

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Promoted Content

Customers after that extra special drinking experience need look no further than the first low calorie collection from The London Essence Company

Citrus-led Gin & Grapefruit and Rosemary Tonic Water

Cocktails

The company’s latest partnership with world renowned bartender, Erik Lorincz, led to a collection of exceptionally light cocktails for a series of exclusive partnerships with some of Asia’s leading bars. In his first collaboration since departing from the role of head bartender at The Savoy’s American Bar, Lorincz created three bespoke cocktails to showcase the distinctive signature notes of the London Essence Company’s distilled collection.

Classic London Essence Company Serves Classic G&T Classic London Dry Gin & Classic London Tonic Water Aromatic G&T Citrus-led Gin & Grapefruit and Rosemary Tonic Water Whisky Ginger Irish Whisky & Delicate Ginger Ale

Classic London Dry Gin & Classic London Tonic Water

n increased demand for lighter, more elegant cocktails is giving bartenders the opportunity to showcase their skills and give customers the drinking experience they’re searching for. At the forefront of this lighter drinking movement is the first low calorie collection from The London Essence Company, featuring six skillfully distilled mixers. The new range is available from Counterpoint, Ireland’s largest on-trade beverage wholesaler, formerly known as Britvic Wholesale Ltd. Each mixer in the new collection is crafted from fine fruits and botanicals and contains a unique distilled essence to deliver distinctive signature notes, enabling bartenders to create layered yet lighter cocktails. This lightness, delivered without the use of artificial sweeteners, allows the chosen spirit partner to truly shine through.

The new collection includes Classic London Tonic featuring a juniper distillate; Grapefruit and Rosemary Tonic with grapefruit oils and rosemary distillate; Bitter Orange and Elderflower Tonic using tangy orange oils and elderflower distillate; Delicate Ginger Ale with steeped ginger root and aniseed distillate; Spiced Ginger Beer with three different ginger varieties, a touch of fiery chilli and a hop distillate and finally a Soda Water, designed

Irish Whiskey & Delicate Ginger Ale

to highlight the accompanying spirit. Each expression is light at under 20kcal per 100ml and low in sugar at under 4g per 100ml.

The London Essence Company says it has combined contemporary trends and expertise and has worked with renowned bar industry experts to create the new collection. The result is a range of delicately light mixers with sophisticated flavour profiles, which meet the needs of the modern spirits drinker and provide a more versatile base for bartenders to create a variety of exceptionally light serves for their customers. The company’s aim of heightening the customer experience also extends to the beautiful glass bottles, inspired by the archives of The London Essence Company.

“I wanted to present our collection in a bottle that would sit alongside the carefully designed packaging for premium craft spirits. It’s all about enjoying small luxuries and the look and feel of the bottles enhance the overall experience of appreciating a quality serve,” said Ounal Bailey, London Essence Company co-founder.

The London Essence Company’s partnerships with leading mixologists have led to contemporary flavour combinations and a mixer range which enhances the full breadth of premium spirits. For example, in addition to heightening a consumer’s enjoyment of a G&T, the more adventurous bartender can also enjoy experimenting across a wide variety of contemporary cocktails featuring, amongst others, cognac and agaves.

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Promoted Content

London Essence Company Collection TastingNotes CLASSIC SODA WATER

CLASSIC LONDON TONIC WATER

GRAPEFRUIT & ROSEMARY TONIC WATER

BITTER ORANGE & ELDERFLOWER TONIC WATER

DELICATE LONDON GINGER ALE

PERFECTLY SPICED GINGER BEER

Overview: An exceptional soda water, designed to highlight the chosen spirit

Overview: Sweet citrus notes, pleasantly bitter quinine and juniper Aroma: Piney aromatic and citrus notes Taste: A combination of fresh, sharp and citrus notes.

Lemon, lime and oily orange peel combined with fresh pine, thyme and a juniper finish

Overview: Crisp grapefruit oils and rosemary, with a hint of quinine Aroma: A loud fruity aroma that is well balanced by the herbaceous edge of the rosemary Taste: An ultrafresh combination of tangy grapefruit notes, a rosemary note and a sharp citrus and light yet bitter quinine finish

Overview: Tangy orange oils and elderflower, with a hint of quinine Aroma: Fresh orange with subtle elderflower notes Taste: Bitter and tangy orange notes are balanced by rich blood orange oils and a hint of elderflower distillate for a floral and honeyed finish

Overview: Steeped ginger root, with background notes of aniseed Aroma: Gentle ginger, with a touch of aniseed and honey Taste: A gentle liquorice taste from the aniseed, a lemon fennel top note, with a subtle spice of ginger to create a rounded flavour

Overview: A precise balance of steeped ginger root with background notes of spice and hops Aroma:Ginger with background notes of chilli Taste: Ginger notes are invigorated with a hint of chilli to create lasting heat, balanced with the subtle blackcurrant fruitiness of the hop distillate

For information regarding London Essence Mixers please contact Counterpoint Ireland on 1890 276 468 19

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Dalcassian Wines & Spirits T: 01 293 7977, E:info@dalcassianwines.com, W:dalcassianwines.com

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16/07/2018 06/07/2018 14:02 12:30

Food Pairing

PerfectPairings Fergus O’Halloran knows a thing or two about food pairing. The Managing Director of the Twelve Hotel in Galway suggests a few easy ways of making your food and drink menus more appealing

but make them the very best you can. Start with the best raw products in season and let them tell a story, be it of local provenance or a USP. Then, work with your team to devise a beverage pairing to suit these dishes, be it beer, wine, a cocktail or a juice.

Selecting seasonal, fresh produce is another important aspect to consider when combining food with drinks. Everything tastes so much better and should be cheaper when it’s in season. Typically, we prefer to eat lighter dishes in summer and more hearty dishes to warm us up in the winter.

Summer has an abundance of fruit and vegetables, fish and lamb so wines and beer should be equally light. IPAs, ales, lagers and wheat beers are good beer choices to complement summer dishes.

Winter brings a new larder of pickling, slow roasts and stews of meats and tubers. The same rule of thumb can be used – choose bigger, fullbodied, robust wines and beers such as Malbec, Nebbiolo, Cabernets, Chardonnay and stouts.

Tie in your food recipe with a drink pairing. We pair our Galway Hooker battered fish & chips with a glass of the same. We also serve what we call a ‘hoptail’ – a cocktail made with our own ‘Stout 1’ – with ice cream made from the same drink. There’s no reason why you should not be doing this with your desserts – it’s a great way to set yourself apart, add to your bottom line and really add to your guest’s experience.

Fergus O’Halloran is Managing Director of boutique hotel The Twelve in Galway. He’s also a knowledgeable sommelier who has won several wine award over the last few years.

When it comes to food tourism, I’m incredibly passionate about showcasing local ingredients and skills. Here at The Twelve, our motto is ‘true to the region, true to the season’ and every day I work closely with our chef to make sure our wine list complements our food offering.

This isn’t just lip service; ensuring our food menu works with our wine list is very important to us. I’ve cultivated my knowledge on food pairing over the years in several ways – as director and chairperson of the Restaurant Association of Ireland and through my involvement with the Western Tourism Forum, the Irish Hotels Federation and Galway Tourism Committee. My knowledge of food pairing has also been shaped by my role as Failte Ireland Food Ambassador which includes lots of travel, an opportunity which has opened up a whole new world when it comes to food and drink combinations.

The undertaking to serve food in a bar is akin to the iceberg analogy.

With the greatest amount hidden, we see only a fraction of the iceberg and similarly, when it comes to serving food, it’s not as simple as it seems.

There are so many submerged elements that must be considered – minimum staffing levels, HACCP, kitchen equipment, menu engineering, marketing and advertising. It’s a tremendous undertaking. The best advice I can give to publicans looking to improve their food offering or to ensure successful food/drink pairings is to focus on two or three simple dishes,

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Summer Drinks

Summert & the

Licensing World samples some of the drinks set to quench your thirst this summer

Drumshanbo Gunpowder Irish Gin

Roisin Rigney and Padraig McCarthy (CEO Royal Irish Yacht Club) at the Drumshanbo Gunpowder Irish Gin Royal Irish Yacht Club Regatta in June

Voted Ireland’s Best Gin two years running at the National G&T fest, the popularity of Drumshanbo Gunpowder Irish Gin is being reflected in impressive sales growth in both the on and off-trade across Ireland. Slow-distilled by hand with oriental botanicals and gunpowder tea at The Shed Distillery of PJ RIgney, sales over May and June 2018 are already unprecedented with the brand performing extremely well at summer festivals and events across the country. Bloom in the Park saw over 5,000 consumers enjoy the Drumshanbo Gunpowder Irish Gin refreshing signature serve with fresh red grapefruit and Thomas Henry Tonic. It was the official drink of the Drumshanbo Gunpowder Irish Gin Royal Irish Yacht Club Regatta in Dún Laoghaire 22

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Summer Drinks

rtime. .

MIXER PROFESSIONAL COCKTAIL RANGE Three new citrus and floral 100% fruit purees have been added to the Mixer Professional Cocktail range. The new Bergamot, Blood Orange and Yuzu creations join the range of 100% MIXER fruit purees distributed by Dalcassian Wines & Spirits. Fruits for the product have been sourced from Italy and South Korea to develop the new ‘fruit in a bottle’ summer selection. The new flavours join MIXER’s existing varieties which includes strawberry, banana, apple, mango, passionfruit, coconut, lime and raspberry as well as the more exotic lychee and dragon fruit, perfect for concocting a variety of tropical summer cocktails. Thanks to their thickness and high quality, MIXER purees are considered the best alternative to fresh fruit for the preparation of cocktails and drinks.

living

is easy

and the official pour at the Maynooth G&T fest. In addition, it was the drink of choice for thousands of festival-goers at the National G&T fest, Galway and Belfast Gin Fests and was also specially selected by Kodaline for their after-show party at their Malahide Castle gig in June. The PJ Rigney gin combines vapour distillation of fresh Chinese lemons, Kaffir limes and oriental grapefruits, along with gunpowder tea and pot still distillation of eight other botanicals ranging from Chinese star anise to local Drumshanbo meadowsweet. The recipe uses only fresh citrus fruits, leading to the fresh, rounded flavour. Every bottle is hand filled, labelled and sealed by the team in the distillery.

From just two employees on its foundation, The Shed Distillery now employs 23 fulltime people and also works with local suppliers. Apart from head distiller Brian Taft, originally from the US, the team at The Shed Distillery is entirely local. Drumshanbo Gunpowder Irish Gin is distributed in Ireland by Dalcassian Wines & Spirits.

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Summer Drinks

WRITERS’ TEARS COPPER POT IRISH WHISKEY The multi-award winning Writers’ Tears Copper Pot Irish Whiskey is taking the drinks industry by storm this summer. A unique vatting of aged single pot still and single malt whiskey, Writers’ Tears is distilled entirely from pot still and malt and consists of a blend of aged Single Pot Still and Single Malt whiskey which are both distilled in copper pots. The drink can be enjoyed on the rocks or neat with a splash of water.

Writers’ Tears Copper Pot with Ginger and Lime along with the Writers’ Tears Whiskey Sour are particularly refreshing drinks in summer.

Lolea LOLEA, a craft-made sangria from the Northeast of Spain, has just been launched onto the Irish market. With 7% alc. content, the drink is available in three versions - LOLEA No. 1 (made with red wine), LOLEA No. 2 (made with white wine) and LOLEA no. 5 (the rosé option). All three come in 75cl bottles and a 20cl size is also available. In just four years, the brand has become available in over 50 countries, Ireland being the most recent export addition.

Commenting on the brand’s expansion into Ireland, Antonio Salinas, LOLEA's Zone Director for Europe, said: “We are very excited to finally bring LOLEA to Ireland.

LOLEA provides a unique experience of contemporary Spain and it is synonymous with social gatherings, celebration and joy. LOLEA is an all-natural, artisanal, refreshing drink to be enjoyed with family and friends. We think that these personality traits of LOLEA fit in perfectly with the modern, stylish Irish consumer and hence launching here is really exciting for us.”

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Summer Drinks

RUSTY DOGG RUM Dalcassian Wines & Spirits has launched a new look for the Rusty Dogg Rum range of white, spiced and coconut rums.

Hailing from the Dominican Republic, the chic new bottles are designed to stand out on bar shelves and reflect the superior quality and taste of the pouring rum range. Master blenders have used fresh Caribbean coconuts to create a taste of the tropics in each bottle of Rusty Dogg Coconut Rum. It’s best served as a long drink or as the main ingredient in cocktails like a Mojito or Daiquiri. Rusty Dogg Rum is distilled by hand in an area near Pico Duarte, the highest mountain in the Dominican Republic. The unique climate in the area enhances the ageing process and enhances the smooth, flavoursome liquid in each Rusty Dogg bottle.

DIPLOMÁTICO RUM Recognised as the leading rum in Venezuela, the secret to the Diplomático rum collection lies in the intricate blending and ageing processes it undergoes. The Diplomático distillery is located at the foot of the Andes Mountains in the heart of sugar cane fields.

These fields are freshly harvested to produce molasses and honeys which are used to create the range. Each rum is carefully crafted and distilled using a variety of methods, drawing on the Hispanic tradition of continuous columns for light rums, ancient copper pot stills for complex rums and a batch kettle system for medium-bodied rums. Distributed by Dalcassian Wines & Spirits, the Diplomático range includes the Diplomatic Mantuano, a drink which is quickly becoming a summer trend in capital cities from New York to London.

Sausage Tree Pure Irish Vodka The Irish trade is geared up for the launch of Sausage Tree Pure Irish Vodka, the second brand from The Shed Distillery of PJ Rigney which is set to land in bars, restaurants and off-licences across the country this summer. The name derives from the Kigelia africana or ‘Sausage Tree’, which PJ discovered in his travels across Africa. Known for its curative and purifying powers, he brought it back to the distillery where he combined it with wild Irish nettle and slow-distilled the two ingredients with Irish grain to produce the new vodka. First launched at the Prowein Drinks Fair in Germany last March, advance orders from countries including France, Russia and the Ukraine for the new drink have been impressive. Sausage Tree Pure Irish Vodka will soon join Drumshanbo Gunpowder Irish Gin in international markets including the US, Russia, the UK, Israel, Australia, Benelux, France and across Europe. The home market is, however, the priority for the brand and Ireland is the first market in which the premium vodka goes live. Like with Drumshanbo Gunpowder Irish Gin, Sausage Tree Pure Irish Vodka will be distributed in Ireland

by Dalcassian Wines & Spirits (which PJ co-owns with Managing Director John Dillon). Together with the continued growth of Drumshanbo Gunpowder Irish Gin, the release of the first Shed Distillery ‘Premier Grand Cru’ Irish Whiskey and the highly anticipated new Visitor Experience, the new Sausage Tree Pure Irish Vodka will grow the workforce to more than 50 people. The first distillery in Connacht in over 101 years, the Shed Distillery of PJ Rigney is creating an exciting portfolio of international brands that are competing with the world’s leading spirit drinks.

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Banking on Change The LVA’s new Chairman chats to Licensing World about finding his feet in his new role and giving a voice to Dublin pubs

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Interview

T

he new Chairman of the Licensed Vintners Association is assuming his role in challenging times. Several issues are currently shaping the industry; some are unique to the times we’re living in, such as Brexit, while others are ongoing problems affecting the industry’s capacity for growth. Alan Campbell, owner of The Bankers Bar on Dublin’s Trinity Street, is just two weeks into his new role but despite the headwinds facing him, there’s no doubt he’s well able for the road ahead.

The role of the LVA Chairperson is to represent the views of publicans to key stakeholders and to promote strategic business interests. The LVA is the longest running Irish trade association with an unbroken history and it does its job well – annual campaigns on topics such as excise, VAT, licensing and planning have been effective in ensuring a fairer trading environment for publicans across the county. Alan has been a member of the LVA for over 20 years and is ready to voice the concerns of the industry.

One issue that’s been front and centre for quite some time is the Public Health Alcohol Bill, published by Taoiseach Leo Varadkar during his time as Minister for Health in 2015, but which is not yet law. The changes proposed by the Bill would see health warnings, including evidence-based cancer warnings, taking up one-third of the label on alcohol products. There are three additional provisions to the Bill – the introduction of minimum unit pricing (MUP), structural segregation of alcohol from other products in supermarkets and retail outlets and

campaigning for a cut in excise rates on alcohol this October.

Ireland already has one of the highest excise rates in Europe and when uncertainty around Brexit is also taken into account, a reduction seems like the most sensible option. “We’ll be commencing our ‘Support your Local’ campaign very soon. It’s so important that tourists and visitors continue to visit Dublin every year. Keeping VAT at 9% is also crucial so we’ll be fighting along those lines as we do every year.”

The cost of insurance continues to pose serious and sometimes insurmountable problems for pubs across the country. A report in 2016 showed that average insurance premiums had increased by 47% over the previous two years.

The same report also showed that publicans operating late night bars had experienced even higher increases, with one member reporting that his insurance premium jumped from

“We feel that they would be a disaster for the trade. The very specific labels that they are proposing are a step too far." restrictions on advertising and promotions. The LVA has no issue with MUP and fully supports the idea of structural segregation in retail outlets. It’s the proposed cancer warning signs that are ringing alarm bells for publicans up and down the country. “We feel that they would be a disaster for the trade.

The very specific labels that they are proposing are a step too far. We’re completely in support of drinking sensibly and putting health labels on bottles but we believe that a more generic label would be better suited than one that specifically states that alcohol may cause fatal cancers,” says Alan.

Other industry representatives have also voiced their concerns about the cancer warnings, stating they will create a barrier to trade in the EU and will negatively impact Ireland’s food and drinks sector. US President Donald Trump has allegedly warned that the proposed measures in the Bill, which is currently at Committee stage, will affect the ability of US companies to export to the European market.

“Take for example a couple of American tourists travelling around Europe. They have a bottle of beer in a French or UK pub, then they come to Ireland and have the same bottle in an Irish pub except this time there’s a large cancer warning label on it. That creates an unfair playing field. There are lots of other health issues that would warrant being on the label but that just wouldn’t be impossible. A more generic label would, in the LVA’s opinion, be the fairer, more sensible option.”

It may not seem like it, but the Public Health Alcohol Bill isn’t the only issue currently affecting the trade. Although the last Budget saw no change in the rate of alcohol excise, the LVA is

€80,000 to €145,000 over the same two year period, a massive increase of 81%. “The LVA is one of the founders of the Alliance for Insurance Reform, a representative group formed with the sole objective of reducing spiralling insurance costs in Ireland to sustainable levels. There’s no doubt that we’re making headway. It’s a huge issue, not just for Dublin pubs but for every pub in the country. Although the Alliance started out with just the LVA and the VFI, we’ve got plenty of industries involved in it now. We’re fighting tooth and nail to get something done about it, we’re meeting politicians and we’re ensuring our voice is heard.”

Securing and retaining staff continues to be a major issue for pubs and restaurants in Ireland. The recent easing of restrictions on work permits for foreign chefs has been welcomed by all, although the stipulations associated with the new legislation may throw up further problems down the line.

“The staffing problem is down to a shortage of skilled professionals and that’s due to the lack of training set up by the government. The new legislation will be a massive help, even though there’s a limit of two general employment permits per business and an overall quota of general employment permits of 620. It’s sticky tape on a wider problem but we’re hoping it will help the situation.”

Alan will hold the position of LVA Chairman for one year and it’s a role he’s thoroughly enjoying. “I’m finding it fantastic. I’ve only been Chairman for a couple of weeks but I’ve hit the ground running and got stuck in. I’m looking forward to tackling the issues that are affecting the industry and ensuring our voice is heard.”

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Beer Promoted Content

THE NATION’S FAVO U R I T E

With a recent survey naming beer as Ireland’s top alcoholic drink, Licensing World takes a look at some of the movers and shakers in this ever-changing sector

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Beer Promoted Content

in and whiskey may be having their day but beer remains Ireland’s favourite drink. A recent report from the Drinks Industry Group of Ireland (DIGI) has shown that beer made up a 44.8% share of the alcohol product market last year. Despite this, the volume of beer consumed was down slightly on 2016 by 2.1%, a trend that may be explained by consumers’ growing taste for wine and spirits.

Overall, an extremely buoyant Irish beer sector is injecting €1.7 billion in added value into the Irish economy, employing over 1300 people directly and supporting about 40,000 jobs in the Irish economy. That’s according to the Irish Brewers Association’s annual report which also showed that Irish beer exports were valued at over €280 million in 2016, up 23% in two years while 40% of beer produced in Ireland was exported in the same year.

When it comes to consumption across the various types of beer, a higher percentage of consumers were drinking lager in 2016 than the year before. The craft beer sector revolution is also continuing its upwards trend, with an estimated 3.4% of total beer market share in 2016, up from 2.5% in 2015. A Bord Bia report states that in 2012, the craft beer category recorded consumption market share of just 0.6%; in 2017 that figure reached 3.0%. In terms of production, craft beer rose from 0.4% in 2012 to 2.3% in 2016. The number of craft

breweries in Ireland has again grown by more than 500% in the last five years, with 72 now in operation, up from just 15 in 2012.

Employment in these facilities exceeded 500 for the first time ever as of 2016, increasing employment in local and rural communities.

Output from these breweries has also grown significantly, from 37,000HL in 2012 to more than 176,000HL in 2016, representing growth of almost 475%. The volume of production aimed for export is estimated at 22%, or 39,000HL. It’s not all plain sailing though. Excise in Ireland has gone up 42% in the past six years and Ireland has the second highest excise on beer in the EU as well as the most expensive alcohol. Beer excise receipts were €430 million in 2016, up from €417 million in 2015. The Irish Brewers Association has called on the Government to support the sector by reducing the excise burden in Budget 2018. Commenting on the Irish beer sector, Jonathan McDade, Head of the Irish Brewers Association said: “The Irish Brewers Association’s 2016 report highlights the important role that the brewing sector has in supporting the Irish economy.

Beer exports continuing to perform strongly, accounting for 20% of total beverage exports while the sector continues to contribute enormously to the exchequer, with domestic beer sales up marginally due to favourable tourism figures and population growth.”

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Beer Promoted Content

Since it was acquired in 2012 REL has R E L G R O U P become Ireland’s premier dispense system provider Thanks to a period of rapid expansion and development, Carlow company REL has formed a group – RELGROUP. This has resulted in the formation of three sister companies – Emer Water, RELTEC and REL. A fresh company vision and new market opportunities marks the beginning of an exciting new chapter for the Group. “With the new RELGROUP branding, the key was to create brands that depict their own unique character and personality through colour and graphics for that specific industry,” said John Foy, Managing Director of design company 'Vision Identity' who worked on the rebranding.

Since its acquisition in 2012, REL has become Ireland’s premier dispense system provider, providing services to iconic brands including Britvic, Guinness Storehouse and Ballygowan, to name just a few. This year has seen even more expansion for the company. A strategic innovation partnership with IT Carlow’s

'Design+Gateway' and Enterprise Ireland will see the development of a smart refrigeration system. In more good news, the Group has also just become the official Irish distributor for Brita professional products through its Emer Water company. “RELGROUP epitomises the development our company has seen over the years. I am sure this new branding will further expedite our growth and demonstrate how far we have come to become leaders in environmentally friendly bespoke solutions for the food service, hospitality, healthcare and corporate sectors,” said group CEO Liam Byrne.

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Beer Promoted Content

HEINEKEN 0.0% In March, Heineken Ireland launched Heineken 0.0%, a new non-alcoholic lager brewed by beer lovers, for beer lovers. With the same world-class taste long associated with the brand, Heineken 0.0% became the freshest face in the Heineken family which includes Heineken, Ireland’s most popular lager and Heineken Light. Heineken 0.0% represents an innovative new offering for the brand, providing Irish consumers who are looking to achieve a balanced lifestyle or who don’t want to drink alcohol, with a quality alternative.

The launch of Heineken 0.0% reflects the current needs and demands of Irish consumers and is driven by the global and local cultural trend of maintaining a balanced lifestyle. The new drink was created to give Irish consumers more choice and variety for all occasions and it empowers those who can’t or don’t want to drink alcohol, to be involved in every beer and non-beer moment, without forcing them to compromise on the quality of their experience.

In entering the non-alcoholic market, Heineken knew it had to push the existing boundaries within the category in order to create a product that would not compromise on the quality and taste that has been associated with the brand since 1873. To achieve this, Heineken challenged its master brewers to brew a distinctly-flavoured, balanced non-alcoholic lager from scratch, using just natural ingredients and Heineken unique A-yeast. Their work resulted in Heineken 0.0% – a non-alcoholic alternative that delivers a perfectly balanced taste, with refreshing fruity notes and a soft malty body.

Following a successful launch campaign in March, Heineken will be launching a new 360° marketing campaign to support Heineken 0.0% this August. This will include social and digital channels and will further reinforce the new drink as the go-to product in the non-alcoholic category.

The launch of Heineken 0.0% is driven by the global and local cultural trend of maintaining a balanced lifestyle

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fruit cider Vegan & gluten free More fruit less sugar Subtly frui

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Beer Promoted Content

CARLOW BREWING COMPANY The Hop Adventure Series has been developed to showcase some of the most interesting hops from around the world.

With this in mind, Carlow Brewing Company designed a beer that would allow the hops to display their full flavour and aroma. The style of beer brewed is a single hop India Pale Ale, meaning one hop was used for bittering, aroma and several rounds of dry-hopping.

For the latest edition in the series, Carlow Brewing headed State-side to select the Eureka hop from the Yakima Valley.

This hop was chosen for its strong bittering qualities combined with its complex and full-bodied flavour and aroma profile.

Impregnated with flavours of tropical fruit, citrus and the juicy bitterness of grapefruit which is rounded off by sweet pineapple, this single hop IPA is one not to be missed.

In other news, Carlow Brewing Company recently added a selection of beers from Austrian brewery Stiegl to its portfolio. The range includes Goldbrau, a traditional Salzburg beer specialty. A full-bodied beer with a gentle bitterness brewed using indigenous ingredients, the popularity of Goldbrau has been rising steadily since its introduction into the Irish market. It is now stocked nationwide in a wide range of pubs, restaurants and off licences. Along with Goldbrau, Carlow Brewing is importing Stiegl-Freibier, a non-alcoholic lager and Stiegl-Weisse, a fruity, aromatic wheat beer.

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A full-bodied beer with a gentle bitterness, the popularity of Goldbrau has been rising steadily since its introduction into the Irish market ÄLSKA älska premium fruit cider continued to accelerate its impressive volume growth in core cider markets around the world in 2017. In Ireland, the company is partnered with drinks marketing company Counterpoint Ireland. The agreement between the two companies will see Counterpoint build on the impressive brand launch in Dublin and Belfast late last year.

The success of the älska brand in Ireland can be attributed to the product’s key features – it’s vegan, it’s gluten free and it’s completely natural. It also boasts an appealing range of flavours. Designed to appeal to a broad demographic including regular beer drinkers and non-cider drinkers, the Lemon and Ginger flavour has proved especially popular in Ireland

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and is also the top selling flavour in Scandinavian markets. Other varieties include strawberry lime, nordic berries, passion fruit, kiwi lime and winter spices.

Supporting the rapid roll-out of älska is a highly impactful and effective social media campaign, managed by Escalate Digital Marketing on behalf of Counterpoint. Brand events, consumer tastings, premium quality glassware and marketing materials will be implemented and available throughout the year.

Counterpoint is rapidly expanding älska’s distribution across all channels and expects a significant uplift in demand over the summer months.

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BAR YEAR 2018 OF THE

AWARDS

Monday 20th August 2018. Clayton Hotel, Burlington Road, Dublin 4

FINALISTS ANNOUNCED! Now in their 13th year, the Bar of the Year Awards are the premier awards for the licensed trade. They are dedicated to raising the profile of the Irish pubs, and remind consumers about the excellent service and quality that exists in licensed premises throughout the country. From long established traditional bars to new arrivals, the Bar of the Year Awards is the ultimate stamp of approval for the best of the best in the Irish drinks industry.

Round 1 The entries for the Bar of the Year Awards 2018 are now in. Our expert judging panel spent weeks reviewing and scoring all of the entries and Round 1 of the judging process has been completed.

Round 2 Our site inspections, kicked off in May and since then our judging panels spent six weeks travelling the length and breadth of the country to put the shortlisted properties through their paces during the site inspections.

The Bar of the Year Awards take place on Monday, August 20th at the Clayton Hotel, Burlington Road, Dublin 4.

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BAR YEAR 2018 OF THE

AWARDS

Monday 20th August 2018. Clayton Hotel, Burlington Road, Dublin 4

BUSHMILLS COCKTAIL BARTENDER OF THE YEAR FINALISTS ANNOUNCED! Chris Hennessy

Patrick Cannon

Jonathan Shaw

Richard Grimsey

Dylan Whiskey Bar Kilkenny One Goose Entry Belfast

Lorenzo Crisona Bar No. 23 @ The Merrion Hotel Dublin

Enjoy Bushmills Responsibly

Michael McCaffery Love & Death Belfast

Camden Exchange Dublin Browns Bond Hill Derry

Stephen McNeely Vintage Cocktail Club Dublin

Traford Murphy Ballymaloe House Cork

All finalists will compete in our live competition in Zozimus Bar on the 16th July 2018

#BUSHMILLSCOCKTAIL18

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OF YEAR 2018 BAR THE

2018 FINALISTS

AWARDS

BAR FOOD OF THE YEAR

P.MAC’S DUNDRUM

FADE STREET SOCIAL

AN POITIN STIL

DUBLIN

DUBLIN

LIMERICK

CO. DUBLIN

ROBERTA’S BAR & TERRACE

LEFT BANK

HOLY SMOKE

BROWNES BAR @ THE GREAT

DUBLIN

KILKENNY

CORK

SOUTHERN HOTEL KILLARNEY

THE OYSTER TAVERN

PERUKE & PERIWIG

JOHN KEOGH’S - THE LOCK KEEPER

KERRY

CORK

DUBLIN

BROYAGE BAR & BISTRO @ HILTON

WAREHOUSE BAR & KITCHEN

THE BLIND PIG SPEAKEASY

DUBLIN KILMAINHAM

DONEGAL

DUBLIN

DUBLIN

THE ROOFTOP BAR & TERRACE @ THE

LEMON & DUKE

BEST LIVE ENTERTAINMENT

DUBLIN

ARLINGTON HOTEL

DUBLIN

MCGETTIGANS COOKHOUSE & BAR

DUBLIN

URCHIN

DUBLIN

BRIDGE BAR @ THE BRIDGE HOUSE

DUBLIN

THE BOARDWALK RESTURANT @

HOTEL

VINTAGE COCKTAIL CLUB

THE LANDMARK HOTEL

OFFALY

DUBLIN

LEITRIM

COSY JOE’S

THE BRIDGE 1859

MAYO

MARKER HOTEL

COLLIN’S BAR

GALWAY THE DRAFT HOUSE GASTRO PUB SLIGO THE HARBOUR BAR - BAR & RESTAURANT CO. DUBLIN THE OYSTER TAVERN CORK THE STATION @ MOLLOYS DUBLIN THE TAVERN BAR & RESTAURANT MAYO

DUBLIN

DOLANS

CONTEMPORARY BAR OF THE YEAR

THE IGO INN

LIMERICK

BARCADIA

CO. DUBLIN

NORA CULLIGANS BAR

Cork

Sponsored by Drumshanbo Gunpowder Irish Gin

THE OLD MILL BAR

CLARE

BLACKBIRD

GIN LIBRARY @ GALGORM RESORT

DUBLIN

THE BOWERY

Dublin

& SPA

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

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

91% of respondents surveyed said they liked a bar with some background music.

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

(Source: www.musicworksforyou.com)

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

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

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13/07/2018 12:53 12:52

Property

Property giantsP toast deal Lisney signs lucrative deal with pub experts Morrissey’s

Lisney MD Duncan Lyster with Tony Morrissey, MD of Morrissey's

roperty company Lisney has acquired specialist property agency, Morrissey’s.

The move has placed Lisney as a market leader in the pub, restaurant and hotel property markets which has been dominated by Morrissey’s since its foundation

by Dan Morrissey in the mid 1930s.

Managing Director, Tony Morrissey, grandson of Dan Morrissey, will join the board of Lisney and will continue to lead the newly created division. The Morrissey’s team will move to the Lisney head office on Earlsfort Terrace, Dublin 2 and the business will continue to trade as Morrissey’s.

The acquisition brings the total number of employees at Lisney to over 140 across its Dublin, Cork and Belfast offices. Clients of Morrissey’s are being notified of the change in ownership and it’s business as normal for transactions currently underway.

To date, Morrissey’s has handled more than 1,000 licensed property sales and acquisitions including The Palace Bar, Neary’s, O'Donoghue’s, McDaid’s, Searsons, The Brazen Head, The Bailey, Submarine, The Graduate, Judge Roy Beans, The Coachmans, Mount Merrion House and The Merrion Inn. Impressively, approximately 45% of the pubs sold in Dublin last year were handled by Morrissey’s.

Morrissey’s was established in Nenagh, Co Tipperary in the 1930s by Daniel Morrissey, a senior politician in Ireland for 35 years and a former Minister of Industry & Commerce. In 1946, the company moved to Dublin, encouraged by several prominent members of the Dublin licensed trade. Dan was joined by his two sons, Tony and Liam and together they formed a new company Daniel Morrissey & Sons Ltd T/A Morrissey’s. The new and improved team will continue the traditions of the business, specialising in all aspects of

licensed related property including public houses, hotels and restaurants. The company is also a long-time member of the Society of Chartered Surveyors Ireland (SCSI) which merged in April 2011 with The Irish Auctioneers & Valuers Institute (IAVI) and The RICS (Royal Institute of Chartered Surveyors).

Commenting on the acquisition, Duncan Lyster, Managing Director at Lisney said it was a very attractive move. “This purchase is a really good strategic and synergetic fit for Lisney and plays an important role in our expansion plans. It will give us a very strong presence in the licensed property market where there is real and exciting change occurring. We pride ourselves on the quality of our people and Tony, along with his team, brings with them a wealth of specialist knowledge as well as a loyal client following.”

Lisney is Ireland’s largest independent fullservice property company. For over 80 years, its team of experts has been adding value and delivering results for property owners, occupiers and investors throughout Ireland and overseas. The company has earned a reputation for service excellence and has remained true to its fundamental values of service, integrity and professionalism. It is these qualities that continue to shape the Lisney future, ensuring that its clients always receive the best service.

Tony Morrissey said: “Working alongside the team at Lisney is an excellent way of securing the future of the Morrissey’s brand and indeed it gives us extra strength to develop and expand the business. We recognise the changing face of the hospitality industry and we acknowledge our clients’ demands for advice beyond our niche speciality. I firmly believe this new relationship is one that my late grandfather, father and late brother, Bill would approve of.”

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Dublin (and new)

Sean Kenny, General Manager, The Lucky Duck

School Victorian-style pub meets modern cocktail bar at the Lucky Duck on Dublin’s Aungier Street

fter lying vacant for more than 20 years, the three-storey building at 43 Aungier Street is once again trading as a public house.

The Lucky Duck is part of the Press Up Group, the company that also owns Dollard & Co, Peruke & Periwig and the Workman’s Club. Open since the start of May, the €1.2m refurbishment job at The Lucky Duck has resulted in a ground floor Victorian-style pub and three cocktail bars on the second and third floor.

It’s not just the traditional-meets-contemporary mix that’s proving a hit with locals and tourists alike; the Lucky Duck’s location between George’s Street and Camden Street means a steady flow of thirsty customers on the look-out for something a little bit different.

43 Aungier Street has been a licensed premises since 1837. In the 1980s and 1990s, it was said to have sold the cheapest pint of Guinness in Dublin.

After lying in disrepair for 20 years, it would take the owners a full 12 months to renovate what was essentially, a shell of a building. Sean Kenny, general manager at The Lucky Duck, was involved in the renovation from the start. “The building is a protected structure so we were quite restricted as to what we could do, both internally and externally. It was in an extremely poor state when we acquired it but luckily some of the original features survived, including the ground floor toilets, the upstairs windows and some of the cornicing in the rooms.”

A south-west facing aspect and large sash windows throughout the building means the pub

gets the best of the light during the day. The Victorian style pub on the ground floor opens at 12pm and serves a selection of toasted sandwiches.

“There’s definitely more of a traditional feel downstairs. We want people to come in and get the impression that the bar has been there for years.”

An original Victorian back bar, sourced from Belfast, underlines the oldworld atmosphere on the ground floor. “There’s a feeling that it hasn’t been staged. That sense of authenticity was very important to us from the start.” A snug sits to the front of the bar, with a terrace to the rear. On the first floor, a small bar named the Reilly Room boasts an open fire and a bespoke cocktail menu. Above this and up the restored staircase is The Digges Room which can hold 25 people and beyond this again, on the third floor, is Clarke’s bar. A large snug in this room surrounds the original fireplace and comes complete with a hatch into an adjoining bar. The Lucky Duck’s cocktail menu features 15 drinks and was designed by the venue’s assistant general manager, Paddy Noir. Food across the three floors is traditional Irish fare with a modern twist and includes a selection of bar snacks as well as bigger plates.

The last time the building traded as a pub was 1997. “It’s a great location so people are often surprised that it was left unoccupied for so long. There were plans to renovate it at one stage but that didn’t happen. We’re delighted to have taken it over and proud that the original features have been restored as much as possible.”

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06/07/2018 16/05/2018 09:23 09:17

Sponsorship

Carlsberg don’t do music festivals but if they did…

Carlsberg is collaborating with KnockanStockan on an exciting new space at this year’s festival It seems like a new music festival pops up every week. While some may appear to be in it for a fast buck, others like the KnockanStockan Music & Arts Festival, are clearly in it for the love of the music. The team behind the three-day event took 2017 off but are back with a bang this year and celebrating their 11th festival.

In its first year, KnockanStockan featured 40 bands and about 400 attendees. This year, 1000 artists will take to the various stages to entertain the 4,500 strong audience. Acts performing at the event this year include Cathy Davey, AE Mak, The Ocelots, The Scratch and Bitch Falcon, to name just a few.

Bettine McMahon is the marketing and programme coordinator at KnockanStockan. “The festival was really started by a bunch of musicians who wanted to create a platform for themselves and for the musicians they were playing with at the time. We had this idea that if you had 40 bands and if each of them

brought their mates, you’d end up with a festival. It started off as a community and that’s why we’ve lasted so long.”

For the 2018 festival and for the first time ever, Carlsberg will be collaborating with KnockanStockan on the Unfiltered Stage, a new venue space with a Danish twist. Boasting some of the best views across the site, the Unfiltered Stage will be a sit-down space during the day before being taken over by bands and DJs in the evening. “We’re really excited to work with a sponsor that wants to bring something to the festival that attendees will really enjoy. KnockanStockan has always been a ‘bring your own booze’ event and that won’t change; we’re delighted that Carlsberg supports this ethos. They proved the right fit for ourselves and they’re just really keen to support both the festival and the new acts that will be playing this year.” KnockanStockan takes place on the 27th, 28th and 29th of July and as always, the festival takes place in Blessington Lakes, Co. Wicklow.

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Barry and Fitzwilliam Irish Distributors for Brewdog.

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05/12/2017 12:20 06/07/2018 04/07/2018 09:26 10:32

Gin Diary

Movers & Shakers in the world of gin

Conor Ryan, ABDI

Japan and China in the coming months. According to ABDI, Míl Gin is a full-flavoured small-batch gin, distilled with almond, basil, bergamot orange, gooseberry, juniper, olives, orris, rosemary and thyme.

Speaking at the launch, Conor Ryan, Global Spirits Ambassador for ABDI said: “There is literally nothing on the Irish market like Míl which makes us really excited. It is quite simply a full-flavoured Mediterranean gin which does not try to be anything different. The base is a pure Irish grain spirit which is then distilled with a range of wonderfully fragrant Mediterranean botanicals.”

Pineapple & Ginger Gin Liqueur Causes A Stir

In a flavour first for the drinks industry, Jawbox Spirits Company Ltd has launched a Pineapple & Ginger Gin Liqueur. The combination of gin, pineapple and ginger has been described as jaw-droppingly refreshing, a perfect drink to enjoy during the heatwave. The company has also launched its Rhubarb & Ginger Gin Liqueur.

The new liqueurs are distilled near Belfast, at the Jawbox Distillery located on a 300-acre 16thcentury estate where the grain for the spirit is grown and harvested. Jawbox Small Batch Fancy a G&T on a school night Gin is named in honour of the deep, boxy without the fuzzy head the next Belfast sink which was the focal point in morning?

You might be in luck. Irish many a kitchen and where most company Silk Tree Botanics has just conversations took place. Belfast is a city launched Ireland's first alcohol-free spirit. renowned for its history and the inspiration Distilled with Ceylon cinnamon, for Jawbox Pineapple & Ginger comes from coriander seeds, orange peel and the docks, which was home to exotic Juniper berries, it’s just the tonic imports during the industrial era, when goods during the heatwave. were produced and manufactured and traded

NO BOOZE SPIRITS

G&T Festival Showcases Best Of Irish Gin

Held in June, the third annual Irish Gin & Tonic Fest featured 26 Irish gins from every province in Ireland, all made from a large variety of both farmed and wild Irish ingredients. The event was launched by Great Irish Beverages in 2016, with many of the participating venues seeing huge uptakes in Irish gins as a result. Several events took place during this year’s week-long festival, including tastings, tours and food pairings.

During the event, the public had the opportunity to vote for their favourite Irish G&T; Russell's Saloon in Dundalk beat off stiff competition to be crowned the people’s champion when it comes to serving the perfect Gin and Tonic.

all over the world.

New Irish Pot Still Gin Hits The Market Míl Gin, an Irish pot still gin from Alltech Beverage Division Ireland (ABDI), is the latest product to join the ever-expanding gin market. Already making waves on the international market, launches are planned for the new drink for the UK, mainland Europe, the US,

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r Back Bar

not

average

your

PubGrub

A new campaign from the VFI and Failte Ireland aims to help publicans transform pub food

T

he range and quality of pub food across the country is set to be changed thanks to a joint training initiative organised by Fáilte Ireland and the Vintners' Federation of Ireland (VFI).

The ‘Grow your Food Reputation’ programme aims to show publicans the benefits of providing great Irish food and drink experiences in pubs across the country with a focus on innovation, locally sourced produce and value for money.

When it comes to food and drink, tourists' expectations are changing. A recent report showed that food and drink is more important for visitors coming to Ireland than it was five years ago. According to Paul Keeley, Director of Commercial Development at Fáilte Ireland, our food and drink offering has a significant role to play in contributing to the value of Irish tourism, enhancing visitor experiences, increasing and improving the visitor’s overall stay and growing spend. He said: “This

programme is designed to help publicans with practical advice and assistance on how to develop their food offering, including the benefits of sourcing local produce and the creation of a food ‘story’ as well as the knowhow and tools to optimise profits whilst offering a high quality food and drink experience.”

Padraig Cribben, VFI Chief Executive, said: “As consumers become ever more discerning, this course is an exceptional opportunity to learn skills that will help publicans build a reputation for food excellence. I have no doubt that anyone attending the course will come away enthused by the ideas, case studies and knowledge presented by leading industry experts.”

The ‘Grow your Food Reputation’ programme will run over 21 days from September to December 2018 at a range of locations nationwide. Publicans interested in further information can contact Brian Foley, VFI Communications and Public Affairs Manager (brian@vfipubs.ie) 48

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