Licensing World Summer 2021 by Ashville Media Group

SUMMER 2021

Cash Flow Finance options for the licensed trade

That’ s the

SPIRIT A LOOK AT THE DARK SPIRITS MAKING WAVES ON THE GLOBAL MARKET

. . e m i T g n i n e p O AT LAST

Pubs and bars open their doors for indoor trading

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The Spirits Business Tonic and Mixer Taste Master 2021

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CONTENTS

SUMMER 2021

Contents Summer 2021 4

NEWS

DESIGNS FOR LIFE

Cash Flow Finance options for the licensed trade

That’ s the

SPIRIT A LOOK AT THE DARK SPIRITS MAKING WAVES ON THE GLOBAL MARKET

Opening Time.. AT LAST

Pubs and bars open their doors for indoor trading

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With over 26 years’ experience, interior architecture and design studio Eunan Byrne is well known for delivering design solutions for hospitality projects

‘RELIEF, HOPE AND NERVOUSNESS’ Pubs and bars that have reopened for indoor trading must follow stringent new guidelines which many believe are impractical and ultimately,

unworkable

SUPPORT WHEN IT’S NEEDED As the economy reopens, AIB is committed to supporting its customers in the licenced trade through a range of tailored solutions

FINANCING THE LICENSED TRADE Gerardo Larios Rizo at Bank of

Ireland describes the finance options open to pubs and bars as they prepare to reopen

THAT’S THE SPIRIT

28 LAST ORDERS A new interactive database of Irish craft breweries aimed at encouraging people to seek out local brews

Sample our top selection of

and learn more about the

dark spirits making waves on

provenance of their favourite

the global market

beer has been launched L IC E N SIN GWORLD. I E 1

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EDITOR'S LETTER

Licensed premises across the country have opened their doors to customers and at the time of writing, no further changes that would hamper those reopening plans had been made to the guidelines. It’s been estimated that about 25% of bars and restaurants have postponed reopening fully. The reasons for this are varied; a shortage of staff or a concern that if the guidelines prove unworkable, further revision may be required, which could result in closures once again. The Vintners’ Federation of Ireland (VFI) is adamant that this time around, when pubs open up, they stay open. The consequences of further lockdowns for the industry don’t bear thinking about, said VFI Chief Executive Padraig Cribben, who also expressed his dissatisfaction with the new plan. It places an unnecessary and unfair onus on operators when it comes to policing and requires a high level of cooperation from customers, he says. Extra regulations mean businesses must also have some form of staffing on every point of entry and with staff in such short supply as it is, it’s not surprising that some premises have been unable to open. The industry has an excellent track record when it comes to managing difficult situations, but there’s no doubt that implementing the new guidelines won’t be easy. However, it’s the only option on the table for many businesses that have been closed since March 2020. Whether or not the guidelines prove too onerous, only time will tell. Also in this issue, our ‘dark spirits’ feature takes a look at some of the brands making waves at home and abroad. In our timely finance feature, Gerardo Larios Rizo at Bank of Ireland describes the finance options open to pubs and bars as they prepare to reopen, while Mary Mackin and Jonathan Clarke at AIB outline the range of tailored solutions available to customers in the licensed trade. We hope you enjoy this issue and if you’ve any thoughts or opinions, please drop us a line.

Denise Maguire Editor

Editor: Denise Maguire Creative Director: Jane Matthews Art Director: Áine Duffy Designer: James Moore Production: Claire Kiernan Stock Photography: iStock.com Sales Director: Trish Murphy Managing Director: Gerry Tynan Chairman: Diarmaid Lennon Published by: Ashville Media, Unit 55, Park West Road, Park West Dublin 12 Tel: (01) 432 2200 ISSN: 1393-0826 All rights reserved. Every care has been taken to ensure that the information contained in this magazine is accurate. The publishers cannot, however, accept responsibility for errors or omissions. Reproduction by any means in whole or in part without the permission of the publisher is prohibited. © Ashville Media Group 2018. All discounts, promotions and competitions contained in this magazine are run independently of Licensing World. The promoter/ advertiser is responsible for honouring the prize. ISSN 1393-0826

VISIT US ONLINE www.licensingworld.ie

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

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250ml Monster Energy

Our Premium Spirits Range

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NEWS

The main events this Summer...

Redbreast collaborates with Bob Dylan’s ‘Heaven’s Door’ Bob Dylan’s collection of American whiskeys and Redbreast Irish Whiskey have announced the release of a limited-edition 10-Year Aged Bourbon finished in Redbreast casks. This first ever collaboration for both brands was created by Master Blenders, Ryan Perry of Heaven’s Door and Billy Leighton of Redbreast Irish Whiskey and has been named, “The Master Blenders’ Edition.” A collaboration more than two years in the making, Perry and Leighton worked together on a multitude of blends and barrel finishes to arrive at their final whiskey profile. As a lover of Irish Whiskey and of Redbreast in particular, Heaven’s Door founder Bob Dylan worked closely with the Master Blenders and sampled over a dozen blends before settling on the final selection. “Mr. Dylan is a perfectionist and knows his whiskey,” said Billy Leighton. “His engagement and enthusiasm for this collaboration made this project even more special.”

Cal Byrne reaches Bartender of the Year finals Cal Byrne, bartender at the Blind Pig Speakeasy in Dublin, was one of 10 finalists vying for Diageo’s World Class Bartender of The Year 2021, the first-ever fully virtual Diageo World Class Global Final. Over five days, 27-year-old Galway native Cal and 49 other bartenders were streamed live from their home countries as they virtually competed against each other in a series of challenges that tested their skills, creativity and showmanship. Cal created a drink infused with natural dyes used in Irish wool jumpers. He chose these ingredients to highlight his project to connect artists and traditional craftspeople whose livelihoods have been hit during the pandemic. Although James Grant from Canada ended up taking first prize, Cal is the first Irish representative in history to reach the Top 10 globally.

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NEWS

JD Wetherspoon buys Temple Bar development site for €9m British pub group JD Wetherspoon has bought an office building in the centre of Dublin for €9 million and plans to spend a further €4 million on redeveloping it into a pub. Located on Aston Quay, Wetherspoon is planning to redevelop the building into a pub set over three floors with “a large roof terrace”. The Aston Quay site still requires planning

permission and licensing approval before going ahead. Wetherspoon is also set to start development work at a site in Hanover Quay in Dublin’s south docklands and is readying its €33 million Keavan’s Port superpub/hotel project on Dublin’s Camden Street. According to the company, it plans to have at least 30 pubs across the country in the coming years.

Pub opening hours extended in NI The Stormont Assembly has approved extended pub opening hours in Northern Ireland. Several changes have been made to licensing laws in the North, including allowing pubs and hotels to open until 2am up to 104 nights per year and smaller pubs to open to 1am up to 104 nights per year. Drinkingup time will be increased to 1 hour and all additional restrictions on opening hours over Easter weekend are to be removed. Opening hours on Sunday evenings will be the same as any other night and

there will be flexibility around opening hours for bars at major events. A new category of licence is set to be created for local producers of craft beers, ciders and spirits and cinemas will be able to apply for a liquor licence and serve drink to customers watching a movie. It’s hoped that the new measures, which also include restrictions around the availability and promotion of alcohol as well as added protections for children and young people, will help the industry as it recovers from the impacts of Covid-19.

New Blender at Midleton Distillery Deirdre O’Carroll has been appointed as a Blender at Midleton Distillery, Co Cork. In her new role, Deirdre will work with Master Blender Billy Leighton and will be responsible for the development of new and existing blends. She will also be responsible for the management of stock, including cask profile and age profile, as well as laying down stock for future generations. Deirdre holds a degree in Food Science and Technology from University College Cork and a diploma in Distilling from the Institute of Brewing and Distilling. She joined Irish Distillers in 2012 as part of the first year of the Jameson Engineering Programme and upon completion, was appointed as a Process Technologist. Most recently, she served as Bond Supervisor. Commenting on her appointment, Deirdre said: “Four simple ingredients can make an array of whiskeys; water, yeast, cereal and wooden casks. However, it is the sensory aspect, balancing the flavours, that defines the taste. I look forward to channelling my knowledge and experience into my new role, while learning from Billy and the team.”

The Virgin Mary Bar spreads its wings to Abu Dhabi The country’s first alcohol-free bar, The Virgin Mary Dublin, is opening a new premises in the UAE’s capital through its first franchise partnership with MBT Restaurant Management. Co-owner, Vaughan Yates, said: “When we first opened The Virgin Mary in Ireland, it was always our goal to see it spread to cosmopolitan cities worldwide and with the launch of TVM Abu Dhabi this summer, we are thrilled to realise this ambition so soon. TVM Drinks Creator Anna Walsh has once again built an alcohol-free cocktail menu that will excite and surprise, and this time we are including some really interesting food and drink pairings. We are proud to be working with the team at MBT RM to bring the very best alcohol-free drinks to the UAE and to continue to champion a new socialising paradigm for the global market.”

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NEWS

Irish Distillers launches new

Podcast

Irish Distillers’ new podcast, ‘A Perfect Blend’, focuses on the power of collaboration, by bringing stories of craft and shared passions from the world of Irish whiskey to life. The podcast features commentary from some of the industry’s most influential voices who reflect on shared aspirations, lessons learned and hopes for the future. Contributors include Irish Distillers cooper Killian O’Mahony, President of Kelvin Cooperage in Kentucky, Paul McLaughlin,  Pro Silva Ireland co-founder Paddy Purser and Irish Distillers archivist Carol Quinn. Conor McQuaid, CEO and Chairman of Irish Distillers, said: “Our community extends beyond Midleton Distillery and the shores of Ireland. With the launch of this podcast we seek to the explore the unique bonds and common threads that shape our story and celebrate the power of the partnerships that we have with craftspeople all over the world.” Episodes are available to download now on Audioboom, Apple Podcasts and Spotify.

New Covid recovery package for Irish hospitality industry

Cocktail Hour

Scottish whisky educator, the Edinburgh Whisky Academy has introduced a special six-month Covid recovery package to help support Irish and UK hospitality industries as they rebuild from the impact of the pandemic. From 1 July until 31 December 2021, the EWA will offer a 50% discount on its Online Certificate in Scotch Whisky and Online Certificate in Irish Whiskey for hospitality workers in the UK and Ireland. A 25% discount is also being offered on the Academy’s recently launched Online Diploma in Single Malt Whisky. To be eligible for the recovery package, candidates must currently be working in the hospitality sector, resident in Ireland or the UK and be eager to learn. To participate, employers or venue managers should email jack@edinburghwhiskyacademy.com with details of the venue name and address, the course they wish to sign up for and the number of candidates wishing to take part. The discounted online Certificate in Scotch Whisky and online Certificate in Irish Whiskey will be available at a special price of £49.50. The Online Diploma in Single Malt Whisky includes a number of online tutorials is available at the special price of £690 for each candidate. Six dates for the Diploma are currently available and the Edinburgh Whisky Academy is also offering the option of discussing group employee bookings with hospitality businesses at times to suit their work schedules.

Head Mixologist Harry Crofton at The Wilder Townhouse shares his recipe for the hotel’s most requested cocktail

HONEY ORANGE BLOSSOM Ingredients:

Method:

50ml Ha’penny Rhubarb Gin 1 tbsp of orange marmalade 15ml Irish honey 1 x quarter of grapefruit muddled 1 x half lemon juiced Basil and grapefruit to garnish

Cut a quarter of a grapefruit and remove the skin. Muddle the grapefruit in the shaker and squeeze half a lemon over it. Add ice to your shaker. Add marmalade, honey and your specified measure of Ha’penny Rhubarb Gin. Shake thoroughly for 10 seconds and fine strain into a chilled coupe glass. Garnish with a basil leaf and a slice of grapefruit.

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NEWS

HEINEKEN Ireland launches new Irish Stout Island’s Edge, Heineken Ireland’s new Irish stout, has got big ambitions to rejuvenate Ireland’s iconic stout category. The new Paula Conlon, Marketing stout is aimed predominantly at Manager for consumers aged 28-35 years old Stout and and will be available in the coming Ciders at weeks as pubs and bars get ready Heineken for the re-opening of indoor service Ireland following the longest hospitality lockdown in Europe. The product was developed in collaboration with consumers and customers over a period of two years to ensure the new product hit the right taste notes. The brewing process was led by Heineken Ireland’s Head Brewer, PJ Tierney, in its Leitrim Street brewery in Cork. During the development process, a new ingredient that is brand new to stout was discovered – the addition of tea. Tea reduces bitterness in a way that is unexpectedly refreshing, which is completely new in the stout category. An initial soft-launch will see Island’s Edge appearing in a selection of 300 Dublin pubs, followed by wider distribution later this year. Paula Conlon, Marketing Manager for Stout and Ciders at Heineken Ireland, said: “As the hospitality sector continues on its path to reopening and consumers make a fond return to their locals, we’re thrilled that a refreshing pint of Island’s Edge will await them.”

New creative campaign from Bulmers As pubs begin opening their doors and welcoming back visitors again, it’s as good a time as any to reflect on the virtue of patience and the art of biding your time; something Bulmers’ new ATL campaign ‘When Time Bears Fruit’ champions. Launching to coincide with the reopening of pubs, the new campaign forms part of a major programme of support for the pub and hospitality industry by Bulmers Ireland. The new campaign celebrates the moment when time bears fruit and the 18-month production process in creating Bulmers Irish Cider, much mirrored by the challenging 18 months the on-trade community has faced. Karl Donnelly, Marketing Director at Bulmers Ireland, said: “We’ve all had a reality check over the last while and perspective on what really matters has undoubtedly been gained. However people’s livelihoods and businesses matter too and it’s great to see reopening progressing. Socially our pubs have always been important and perhaps taken for granted at times. I’m really proud of the new campaign. It’s a credit to all involved in its conception and execution.”

Strong growth for Diageo in 2021 In its preliminary results for the year ended 30th June 2021, Diageo delivered strong growth in net sales, operating profit and cash generation and is, says the company, well positioned for the future. Net sales of £12.7 billion increased 8.3%, with strong organic growth, partially offset by an adverse foreign exchange impact. Reported operating profit of £3.7 billion increased 74.6% and reported operating margin increased by 1,112bps, primarily due to a significant reduction in exceptional operating items. The results also showed that ‘Raising the Bar,’ Diageo’s $100 million global on-trade recovery fund, has already reached about 35,000 outlets in 11 countries. Ivan Menezes, Chief Executive, said: “A key priority has been supporting the hospitality sector through the pandemic, including our $100 million global fund to enable the safe re-opening and recovery of pubs and bars. We have also built on our successful ESG track record with the launch of ‘Society 2030: Spirit of Progress’, our new 10-year action plan to shape a more sustainable and inclusive business. At Diageo, we were well-positioned to successfully manage the challenges created by Covid-19, we have responded quickly to changing consumer trends and we have emerged stronger.”

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Interior architecture and design professional with 26 years’ experience in the hospitality sector

Process Driven Creativity

Full managment of the project from concept drawings and visuals, working drawings, tender production, tender and procurement management and on fitout co-ordination. The studio studies and gains an understanding of your target customer and ensures that the design delivered will appeal and excite the client.

m +353 87 944.0088 e eunan@eunanbyrne.ie w eunanbyrne.ie

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PARTNER PROFILE

DESIGNS

LIFE r o F

With over 26 years’ experience, interior architecture and design studio Eunan Byrne is well known for delivering innovative design solutions for award-winning hospitality projects, from the simplest to the most complex

aving designed numerous bars, restaurants, hotels and nightclubs around Ireland and internationally, Eunan Byrne studio has been at the forefront of cutting edge design, from traditional Irish pubs to inspired bars, restaurants and hotel interiors. The studio has successfully designed and delivered exciting projects in Ireland, the UK, Portugal, Estonia, USA, UAE, Benin, Gabon, Ethiopia and China. This international experience has allowed Eunan to develop his own diverse approach and style which has influenced his wide-ranging portfolio. As part of the process, the interior design of the project is fully managed including concept drawings and visuals, working drawings, tender production, tender and procurement management and fit-out co-ordination. The studio studies and gains an understanding of the client’s target customer and ensures that the delivered design will appeal and excite them. As with all things right now, Eunan Byrne is conscious of the need to adapt interiors to suit the new normal and can prepare solutions that ensure customers and guests remain safe, whilst ensuring that the hospitality interior remains comfortable, welcoming and exciting. Sustainable approaches to design have become an all-important focus and the schemes that Eunan Byrne designs are conscious of this, especially as a sustainable approach to design can lead to more efficient and economical running of an establishment. “The bars that we have designed range from the cosiest and quirky Irish pubs that bring their own unique atmosphere and character to cutting edge streamlined contemporary bars and award winning restaurants. In the case of our traditional pub design, we make sure that we focus on their authenticity, liveliness and friendly atmosphere. They function as a place to enjoy good food and music, a place to meet old and new friends, a place to relax and have a quiet drink or share drinks and conversation with friends.” For more information, go to www.eunanbyrne.ie

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QUALIFIED CARBON OFFSETS

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NEWS

‘Relief, hope and nervousness’ Pubs and bars that have reopened for indoor trading must follow stringent new guidelines which many believe are impractical and ultimately, unworkable

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NEWS

n the 26th of July, over 3,000 pubs across the country opened their doors for the first time since March 2020. Around 25,000 staff members signed off the PUP and headed back to work, albeit to a very different working environment than they were used to. The much-debated new guidelines permitting indoor drinking and dining state that customers must be fully vaccinated or recently recovered from Covid to gain entry to a venue. Documentation confirming a customer’s status will be checked by pub staff at the front door; a Digital Covid Certificate QR reader will be used by pubs and restaurants to check for valid vaccine certificates, but paper certificates will still be accepted by hospitality staff. The guidelines state that unvaccinated children will be allowed to join vaccinated adults once seated two metres away from other tables. A maximum of six persons aged 13 or over are permitted at a table and this limit of six does not include accompanying children aged 12 or younger. While the Digital Covid Certificate will be the primary evidence used when going into a pub, restaurant or café to access indoor hospitality, other forms of evidence or documentation will also be allowed. Lastminute changes to the guidelines mean that contact tracing is only required for the lead person at a table, while designated tables have been removed. Closing time remains 11.30pm, but the time limits for staying in a pub or restaurant have been scrapped. This is not the way we wanted to reopen the industry, said VFI Chief Executive Padraig Cribben, who believes the new plan is bordering on the unworkable. “The new guidelines put a terrible onus on operators when it comes to the policing that they’ll need to do. We believe there was a much easier way of reopening indoor trading, but it became very obvious to us that it was either this plan or wait until October to reopen. If you haven’t traded since March 2020, that’s not a very appetising prospect, particularly if you’re in a part of the country that’s dependent upon the summer months to pay the bills right through the winter. We don’t like the plan and our members don’t like it, but it’s probably the least worst Donall O’Keeffe, Chief option right now.” To make the plan work, it’s vital that customers Executive, LVA cooperate with publicans and their staff who will be working under challenging conditions. “Our message to customers is simple: please work with us as we get used to these new guidelines. They’re onerous and cumbersome for staff to implement, so we really need our customers’ support to ensure they work.” Pubs will have to record the personal details of one person out of a group entering the venue, while keeping a separate and anonymous record that confirms vaccine passes have been checked. “It’s not a practical system for business owners to operate so we’re asking people to be patient, cooperate and please remember that publicans and their staff are only doing their job.” Protocols that were in place last year, combined with rising vaccinations levels, would have been preferable to the new plan, says Padraig. “Of course, we’re conscious that right now, there’s a significant surge due to the Delta variant but this plan is going to be difficult for many operators around the country. The concept of just allowing vaccinated

"All hospitality premises should know that any business that flouts the rules have the book thrown at them. This is far too important"

or recovered people enter a premises is pretty divisive. There will be regulars who haven’t been vaccinated yet and there will be some who have chosen not to get vaccinated – operators will have to turn those people away. There’s also a certain cohort of people that are out to cause trouble, a fact that’s very troubling to pub owners.” The fear that operators are potentially leaving themselves open to legal action is also prevalent, said Padraig. “Even if the legislation is robust enough and a claim is taken, it costs money to defend claims. There’s no guarantee that if you win your claim, you’ll get your costs back.” It’s been estimated that around 25% of bars and restaurants have postponed reopening fully. If the guidelines prove unworkable and require revision over the coming weeks, businesses that have kept their doors closed may be saving themselves from further uncertainty and disruption. Staffing is also a major issue for pub owners across the country, with many unable to overcome the challenge of trying to recruit a full workforce in time for the July 26th reopening date. Restaurants Association of Ireland Chief Executive Adrian Cummins said that some businesses may only be able to open four out of seven days of the week due to staff shortages. Extra regulations, which require businesses to have some form of staffing on every point of entry, also mean additional staff and a considerable amount of work. Data taken from patrons will be kept for

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NEWS

28 days and must be compliant with GDPR and is, says Padraig, an unsuitable measure for the trade. He added that the VFI was extremely disappointed that the use of bar counter service is not allowed, adding that it is “intrinsic” to a lot of small rural pubs. The Licensed Vintners Association (LVA) has also acknowledged that this will be a difficult period for everyone in the hospitality sector and has called on its members and the public to ensure they carefully implement the new rules. “Being allowed to provide indoor service will come with a mixture of relief, hope and nervousness for many in the hospitality sector, especially those pubs in Dublin who have not been able to open their doors for the last 497 days,” said Donall O’Keeffe, Chief Executive of the LVA. “The relief of trading will undoubtedly be tinged with trepidation. There are a lot of mixed feelings about reopening and what it’s going to mean in terms of handling difficult customers and protecting the welfare of staff.” The LVA shares the VFI’s view that this was not the way the industry should have reopened. “Unfortunately, it’s the only option on the table. All our members and other hospitality businesses must clearly understand that they have to do everything they can to ensure the new guidelines are thoroughly followed and enforced. All hospitality premises should know that any business that flouts the rules have the book thrown at them. This is far too important. Businesses taking chances pose risks to public

health and also endanger the future of our sector. Everyone who is trading has to follow the guidelines.” The key message from members, says VFI Chief Padraig Cribben, is that once we’re open, we stay open. The consequence of further lockdowns for the industry doesn’t bear thinking about, he said. “We know that this isn’t the ideal solution but the virus hasn’t gone away. We must open in a safe manner and adhere to the guidelines to ensure our staff, customers and ourselves are safe. The industry has a good track record when it comes to managing difficult situations, but this isn’t going to be easy.”

Padraig Cribben, VFI Chief Executive

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FINANCE

SUPPORT WHEN IT’S NEEDED

As the economy reopens, AIB is committed to supporting its customers in the licenced trade through a range of tailored solutions

e in AIB have been working closely and engaging with our licenced trade customers throughout the pandemic and we’re committed to supporting them and the sector as the economy reopens and gives way to recovery. In March 2020, businesses across the licenced trade and wider hospitality sector experienced a significant and unprecedented shock, having to close their doors in an effort to curtail the spread of Covid-19, with the majority of employees across the sector either laid off permanently or on a temporary basis. Revenue in the licenced trade has been significantly impacted – down c.91% (CSO 2020) due to the various restrictions and lockdowns. Pubs and restaurants have also incurred additional costs due to the strict health and safety/social distancing measures which they must adhere to upon re-opening. In some cases, businesses have decided that it is

not commercially viable to operate, particularly where social distancing cannot be adhered to due to capacity restraints. It has undoubtedly been a very difficult time, both financially and mentally, for everyone working in this hugely important sector.

Mary Mackin

BACKING OUR CUSTOMERS Since the onset of the pandemic, AIB has supported our customers through the implementation of approximately 66,000 payment breaks. We have worked closely with our customers, offering tailored financial solutions on a case by case basis and we have also been able to support many of our customers with funds via our wide range of products, including the SBCI Credit Guarantee scheme. It has been inspiring to see the innovation and resilience that our licenced trade

Jonathan Clarke

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FINANCE

customers around the country have shown throughout the pandemic, with some using funds to pivot their businesses entirely. Some examples of uses for funds include implementing new businesses models, introducing new software, amending food offerings and kitchen practices, refurbishing properties, expanding dining areas, utilising outdoor space and creating new product offerings, as well as supporting cash flow, to name just a few. HOW AIB DATA CAN HELP YOUR BUSINESS Since re-opening we have seen our customers reap the benefits of these investments in their businesses, in particular utilising unused and outdoor space given the focus this summer on dining and drinking outdoors. There is plenty to be optimistic about, with the positive roll out of vaccines and the economy and the sector beginning to open up. AIB produces data to reflect trends in the hospitality sector and which can be used by the sector. Our monthly AIB spend trend report in June 2021 showed that consumers spent approximately €90,000 per hour at pubs across the country for the month, with Dubliners spending an average of €30,000 per hour at pubs during June alone. Consumer spending in hotels, restaurants and pubs increased in June as the sector partially reopened after months of closure. Spending in hotels was up 225%, restaurant spend was up 22%, while pub and off licence spend was up 304% as Covid-19 restrictions partially lifted. Those over the age of 65 recorded the biggest increase in hotel spending in June, up 478% on May. Meanwhile, those under the age of 25 recorded the smallest increase, up 139%. Those under the age of 25 recorded the highest increase in spending overall, up 404% on the previous month, meanwhile those between 35 and 44 recorded the smallest increase, up 239%. Those in Waterford recorded the highest increase in pub spending during the month, up 651% in June, followed by those in Mayo, who recorded a 492% increase. Similarly, since restaurants reopened for outdoor dining, consumers spent over €288,000 an hour eating out in June, with those over the age of 65 recording the biggest increase, up 51% on May. Those from Cavan recorded the biggest increase in restaurant spend in June, up 30%. TAILORED CUSTOMER SUPPORTS FOR YOUR BUSINESS As well as collating data for our customers, at AIB we offer tailored financial credit and debt facilities to suit your businesses and its requirements. Here’s an outline of AIB supports:

• Overdrafts – An overdraft is an extra support and can give more security, flexibility and control over cash flow. Interest is only payable on the amount you use, with no fixed repayments. Current interest rate is 7.85% variable. • Prompt Pay Facility – This is a flexible payment plan to meet annual tax, rates and professional fees over an 11 month term to alleviate cash flow. • Insurance Premium Finance – This is a flexible payment plan to meet insurance premiums over an 11 month term to alleviate cash flow. • Finance and Leasing – We have experience of financing assets across the tourism and hospitality sector such as kitchen equipment, cleaning equipment, coffee machines and IT equipment, with a term and frequency available that suits individual business requirements. • SBCI Credit Guarantee Scheme (CGS) – This is a loan of €10k to €1m which is available under the SBCI CGS scheme with a term available of 1-5 years. The aggregate of all facilities granted to a particular qualifying/participating enterprise may not exceed €1 million. The scheme is aimed at helping businesses that have experienced an adverse impact of a minimum of 15% in actual or projected turnover or profit due to the impact of Covid-19. The interest rate on this loan is the SBCI Variable Interest Rate (currently 0%), plus a maximum margin of 2.75% on loans. Eligible purposes under the Scheme include: • Working Capital • Investment • Refinance of existing Covid-19 related debt • Refinance of non-Covid-19 related debt is not permitted under the Scheme. No security will be required for loans up to €250,000. A premium payment is to be made to participate in the Scheme which is payable to the Minister for Business, Enterprise and Innovation and is collected by AIB on behalf of the Minister. A CGS Loan of €25,000 over five years at 2.75% will have 60 monthly repayments of €446.17. The total cost of credit is €1,770.06, total amount repayable for the loan is €26,770.06. This cost of credit example does not include the premium you will be required to pay for participating in the Scheme. Business Loans – If cash flow is affected as a result of Covid-19, a short term business loan may be the solution to support your business. There are two loan types available.

• Fixed Rate Loan – Borrow up to €60,000 with a fixed interest rate and no early repayment fees. • Variable Rate Loan – For loan amounts greater than €60,000, we offer competitive variable interest rates. • Flexible repayment adjustments – Payment holidays, interest-only options and seasonal adjustments tailored to your business needs may also be negotiated. As the economy reopens, it will be important for operators in the sector to continue to monitor cash flow closely and on a regular basis, with the tapering off of government subsidies and supports expected over the coming months. Cost increases such as payroll, utilities and insurance, as well as revenue repayments, will need to be considered as such increases may put a strain on cash flow. The remainder of 2021 will continue to be challenging given the delays and uncertainty that still remain around re-opening, potential variants and the various associated health and safety measures. The sector has already shown its resilience and despite the Irish weather, pent-up demand is evident as people are meeting up to socialise and drink and dine outdoors. This will help the sector through the storm. AIB is a long-standing supporter of the licenced trade sector and over the years, the tourism and hospitality sector has proven to be resilient and has historically returned to a growth trend following external shocks such as 9/11, SARS and the global financial crisis. The AIB spend trend figures reflect pent-up demand and along with vital support from government, industry and stakeholders can only give everyone reassurance that the licenced trade sector can overcome the challenges posed by Covid-19. We in AIB will continue to work hard to support our customers across the country as they emerge from the pandemic to a more normalised trading environment. If you are a business experiencing issues with cash flow, it is important to engage with your Business Advisor or Relationship Manager as early as possible. For more details on AIB products and supports, visit https://business. aib.ie/my-business-is/sectors/hospitality or contact our Tourism & Hospitality Sector Specialists team – Mary Mackin and Jonathan Clarke at hospitality.sectors@aib.ie Important/Regulatory Information Warning: The cost of your repayments may increase. Warning: You may have to pay charges if you repay early, in full or in part, a fixed-rate credit facility. The entire amount that you have borrowed will still be outstanding at the end of the interest-only period. You may have to pay charges if you repay early, in full or in part, a fixed-rate credit facility. Terms and Conditions Lending Criteria, terms and conditions apply. Credit facilities are subject to repayment capacity and financial status and are not available to persons under 18 years of age. Security may be required. Allied Irish Banks, p.l.c. is regulated by the Central Bank of Ireland.

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FINANCE

FINANCING THE LICENSED TRADE Gerardo Larios Rizo at Bank of Ireland describes the finance options available to pubs and bars as they prepare to reopen

n recent weeks, much anticipated domestic pent-up demand has delivered strong customer numbers to accommodation providers, licensed premises and restaurants across a number of locations. Fears about lasting changes in consumer behaviour have somewhat dissipated following strong demand from a wide range of consumer segments. Although still facing restrictions, operators are much more optimistic about a full recovery being achievable by 2022 or 2023. Bars and restaurants have reported a strong bounce back in demand, albeit limited by capacity constraints due to prevailing guidelines maintained to mitigate risk of ‘super-spreader’ events. However strong the demand, a large number of premises delayed their reopening to coincide with indoor dining, or even further into the future. This was not only to avoid the expense of outdoor dining or logistical issues, but also because of the lack of absolute certainty about the introduction of further restrictions. Government supports continue to play a vital role in the recovery/short-term viability of some businesses as lockdown restrictions are slowly phased out. The gradual easing of restrictions will eventually bring government supports to an end and stakeholders in the sector have been strongly advocating for supports (at some level) to be extended, potentially to the end of next year.

Government supports have continuously evolved and so have their qualifying criteria as the government looks to support those businesses and sectors that are most negatively impacted. Current government schemes/initiatives that are aimed at supporting the sector on its path to recovery include: • EWSS extended to 31st December 2021 – www.gov.ie/en/service/ead8c-employmentwage-subsidy-scheme-ewss/ • The lower tourism VAT rate of 9% has been extended until 1st September 2022, which will support food margins • Covid-19 Restrictions Support Scheme (CRSS) extended until the end of 2021 – www.revenue.ie/en/self-assessment-and-selfemployment/crss/index.aspx • Commercial rates waiver extension to the end of September 2021 – www.gov.ie/en/ press-release/da3e9-government-announcesfurther-extension-of-commercial-rateswaiver-for-quarter-three-2021/

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FINANCE

• Tax debt warehousing scheme extended to the end of 2021; interest free period during 2022, balances to be paid from 1 January 2023 – www.gov.ie/ga/preasraitis/63fc8-ministerdonohoe-announces-further-economicsupports-for-businesses-as-they-re-open/ • Outdoor dining enhancement scheme by Fáilte Ireland. Grant of up to €4k (for up to 75% of the ex-VAT cost of equipment) – www.failteireland.ie/Identify-AvailableFunding/local-authority-schemes/OutdoorDining-Enhancement-Scheme/Outdoorseating-accessories.aspx The lockdown challenged the publican’s relationship with customers for well over a year. The disrupted market presents opportunities for new products and services, as well as new entrants into the market as they look to capitalise on displaced demand. Friendly staff, clean facilities and flexibility on bookings and cancellations will be more important than ever as businesses try to attract and maintain loyal clientele. As a direct result of this, many pubs and restaurants have invested in upgrading operating systems, menus and digital channels as they embrace online bookings and sales. Supports like the Adaptation Grant and Outdoor Dining Scheme administered by Fáilte Ireland along with the Restart Grant from the Department of Enterprise Trade and Employment encouraged many to make this move. These projects have been primarily financed from

Gerardo Larios Rizo Head of Hospitality sector, Bank of Ireland

savings, government grants and term debt from banks, including the specific Covid-19 related schemes implemented by the Strategic Banking Corporation of Ireland (https://sbci. gov.ie/). Bank funding of course continues to be assessed on a case basis across all sectors. Through the various stages of the pandemic, businesses have been faced with numerous challenges and in some cases, opportunities. The financial needs and supports associated with these evolved in tandem with the pandemic. Lenders rolled out the option for payment moratoriums to businesses impacted by the pandemic. A number of tailored solutions were sought by businesses as the ability to trade and the capacity at which they could do so demanded flexibility. Working capital facilities were also available to businesses who needed them to support earlier reopening. As the eventual ’restriction-free’ reopening looms, so too will the need for cash flow facilities to support refurbishments or term debt facilities to support acquisitions. Recently, there have been concerns of potentially tighter credit terms from suppliers due to a fear of bad debts which could heighten the need for working capital. Bank of Ireland has a wide range of credit and debt facilities1 to support publicans as they begin their recovery path in the aftermath of Covid-19. These include working capital (overdrafts), short-term loans to address cash flow issues and Insurance Premium Finance1,2 among others; longer term finance and government support schemes from the SBCI1 are also available along with access to our large network of qualified advisors. Where businesses need support with existing credit facilities, prompt engagement with your bank can deliver either temporary or long term solutions. Some of the most frequent solutions implemented for customers facing trade uncertainty or cash flow difficulties include: • Payment moratorium – the full loan repayment is postponed for an agreed period of time so that the borrower does not pay any capital or interest during the period of the payment moratorium • Interest only – borrower pays the interest on the loan as it arises, but not any capital for an agreed period of time. The loan balance will not reduce during this period • Fixed/reduced repayment – usually an agreed set repayment covering interest and part of the capital for an agreed period • Term extension – extends the expiry date of the loan, thereby reducing the borrower’s repayments • Debt consolidation – a number of loan exposures and security may be combined or restructured into an alternative repayment arrangement.

It is important to remember that by availing of the solutions above that are designed to address arrears or pre-arrears, you may have to pay more over the course of the loan than you would if you do not avail of one of the options. These arrangements will also appear on your credit record with the Central Credit Register and any other relevant credit reference agencies if you avail of them. This may affect your credit rating and may affect your ability to get credit in the future. Despite the disruption caused by Covid-19, most common sources of funding are still widely available to the sector. However, enhanced due diligence may be required for some transactions as it is important to assess both the pre and post Covid-19 viability of business when evaluating a request for financial support. Bank funding continues to be assessed on a case by case basis across all sectors. Over the last year, the Strategic Banking Corporation of Ireland (SBCI) has provided a number of schemes to support businesses impacted by Covid. These include the Covid-19 Working Capital Loan Scheme and the Covid-19 Credit Guarantee scheme. Further information on these and other schemes is available on the SBCI website or through your finance provider or advisor1. Banks continuously assess and try to evaluate the impact of the opportunities and challenges faced by our customers on account of economic conditions such as Covid-19 and Brexit. Businesses should engage early with their bank when looking to discuss a temporary payment arrangement, when seeking support for a new project or if looking to discuss any other financial need arising as a consequence of the changing economic landscape or normal course of business. At Bank of Ireland, we have been dealing with the ups and downs of the Irish economy for over 235 years, providing a wide range of financial supports. We are now working hard to support customers as they emerge from the extended lockdown period and into the normalisation of trade in the near future. Gerardo Larios Rizo is Head of Hospitality sector at Bank of Ireland Lending criteria, terms and conditions apply. Over 18’s only. 2 Medical insurance is not covered under this product. Minimum application of €7,500 is required and maximum term of 11 months. There is no maximum advance amount applied to this product. Insurance Premium Finance is provided by Bank of Ireland. Bank of Ireland, trading as Bank of Ireland Finance, is regulated by the Central Bank of Ireland. WARNING: If you do not meet the repayments on your credit facility agreement, your account will go into arrears. This may affect your credit rating, which may limit your ability to access credit in the future. Bank of Ireland is regulated by the Central Bank of Ireland. 1

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Available in

SMALL, MEDIUM and

30/07/2021 12:41

LARGE

SUMMER 2021

Cash Flow Finance options for the licensed trade

That’ s the

SPIRIT

A LOOK AT THE DARK SPIRITS MAKING WAVES ON THE GLOBAL MARKET SUMMER 2021

Cash Flow

Opening Time . .

Finance options for the licensed trade

That’ s the

SPIRIT

A LOOK AT THE DARK SPIRITS MAKING WAVES ON THE GLOBAL MARKET

SUMMER 2021

Cash Flow Finance options for the licensed trade

AT LAST

That’ s the

SPIRIT A LOOK AT THE DARK SPIRITS MAKING WAVES ON THE GLOBAL MARKET

Pubs and bars open their doors for indoor trading

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Opening Time.. AT LAST

Pubs and bars open their doors for indoor trading

Opening Time.. AT LAST

Pubs and bars open their doors for indoor trading

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03/08/2021 11:29

Ashville Media’s online digital publications are now available to view our website

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03/08/2021 12:03

DARK SPIRITS

That’s the

SPIRIT Sample our top selection of dark spirits making waves on the global market

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Great News Coming Soon

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03/08/2021 12:23

DARK SPIRITS

SOUTHERN COMFORT Southern Comfort was created in 1874 by M.W. Heron, a man born to do things his own way. His innovative recipe, blending stone fruit and spices with the harsh whiskeys of his time, created an iconic American taste. Nearly 150 years later, Southern Comfort is as one-of-a-kind as ever and enjoyed around the world. Satisfying on its own or ideal in any mix, this is a whiskey on its own terms. Earlier this year, the brand collaborated with four Irish DJs to create the ultimate Southern Comfort Summer playlist with a twist. The ‘Remix the Spirit’ campaign invited Dublin’s George Feely (@georgefeely), Clare’s Daithí Ó Drónaí (@daithi), Cork’s Robert O’Halloran (@ jarjarjr) and Isabel Bartak-Healy (@izzyshowbizzy) to each remix a classic New Orleans Jazz sound. www.southerncomfort.com

DINGLE DISTILLERY Dingle Distillery has launched its first core whiskey expression, Dingle Single Malt, a milestone in the distillery’s history. In doing so it becomes one of few Irish distilleries to produce a core single malt product, made entirely with its own spirit. Some 50,000 bottles of the triple distilled, non-chill filtered Dingle Single Malt have been produced and will be sold domestically as well as exported to key international markets including the UK, Germany, France, China and later this year, the US. The distillery expects to produce 100,000 bottles of Dingle Single Malt and half a million bottles across the distillery’s portfolio by 2023. Matured in PX Sherry (61%) and Bourbon (39%) first fill casks and comprising predominantly six to seven-year-old spirit, every element of the production of Dingle Single Malt is manual, with a human hand and eye at each critical point. Elliot Hughes, Managing Director at Dingle Distillery, said: “We are one of a few distilleries in Ireland solely producing our own spirit – we don’t buy from or sell to other distilleries. When a customer buys from Dingle, they do so with the reassurance that the spirit is 100% Dingle.” www.dingledistillery.ie

Tasting Notes Nose: Lime zest and chopped mint. Fresh sweet pear Taste: Apples, caramel, raisins, vanilla Finish: Honey sweetness and mixed spice linger on the tongue

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DARK SPIRITS

BUSHMILLS IRISH WHISKEY Bushmills Irish Whiskey has just announced the release of the American Oak Cask Finish, the second in a series of exciting and innovative whiskeys from the new Bushmills Original Cask Finish range. Inspired by a partnership spanning decades between Bushmills and legendary barrel makers Kelvin Cooperage, the American Oak Cask Finish celebrates the amalgamation of two of the world’s great whiskey-making capitals, Bushmills and Louisville, Kentucky. The American Oak Cask Finish features the award-winning single malt used in Bushmills Original Irish Whiskey, finished in double-charred American Oak barrels. It is then blended with the brand’s signature triple distilled Irish grain whiskey, giving it an extra smooth character with fresh wood and sweet vanilla notes. Small batches of the finest American Oak barrels are handselected at Kelvin Cooperage and doublecharred for Bushmills, giving these casks unique properties ideal for whiskey maturation. Bushmills single malt then ages in these casks, resulting in a deeper interaction between the whiskey and the oak, delivering the superior flavour profile achieved in this cask finish expression. www.bushmills.com

With the addition of a new flavour variation in 2020, Jack Daniel’s now offers the perfect range to complete any back bar. The brand features three expressions, each lending itself to a different consumer palate and occasion. Each product has a unique production method and distinctive flavour that makes it unique, while still unmistakably Jack. Tennessee Whiskey is charcoal mellowed drop by drop through 10-feet of sugar maple charcoal, then matured in handcrafted barrels. Instead of following a calendar, the whiskey is ready when its tasters say it is. It’s judged by the way it looks, by its aroma and of course, by the way it tastes. Tennessee Honey is a blend of Jack Daniel’s Tennessee Whiskey and a unique honey liqueur, made by the brand. With hints of honey and a finish that’s naturally smooth, Jack Daniel’s Tennessee Honey offers a taste of the unexpected. Jack Daniel’s Tennessee Apple has the unique character of Jack Daniel’s Tennessee Whiskey, coupled with crisp green apple for a fresh and rewarding taste. It’s bold, refreshing and exceptionally smooth. www.jackdaniels.com

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PARTNER PROFILE

JUST

e h T TONIC

Made sustainably in Co. Wexford and inspired by a love for our island’s native ingredients, people and culture, Poachers Drinks is Ireland’s leading premium mixed drinks brand

ach drink in the Poachers collection is made with imagination, finesse and a little fun. Realised in a stylish and natural way for a customer that is increasingly more adventurous in their approach to taste, the range has seven lower in sugar flavours that embrace unique, native Irish ingredients. They are made to enhance and accentuate great spirits, and can also be enjoyed as a sophisticated no alcohol serve. Established by Brendan Colbert in 2017, with long term friend Terri Cooper joining as partner and Creative Director in 2019, Brendan has a family history going back 200 years in the food and drinks business in his native Wexford. He was determined to create an Irish product, using Irish ingredients, that would partner the exciting spirits being produced on the island and reflect the increased interest in premium brands and long drinks generally. “It’s not just a gin and tonic any more. Irish consumers have become much more sophisticated and well-travelled. They have wider tastes in food and are more willing to experiment with different taste profiles. They are exploring right across our range and combining mixers with drinks like vermouth, sake and mezcal,” he said. Made with all-natural ingredients, Poachers Drinks are lower in sugar than standard equivalents, some of which could have up to 14 grams of sugar in a standard mixer. “While you need some sugar as a flavour enhancer, you don’t want to mix a quality spirit with 14 grams of sugar,” said Brendan. “A lot of standard mixers also contain sodium benzoate preservative, but Poachers is a completely natural product. We use Irish rosemary and thyme grown on our farm and our ginger ale is made with organic Irish apples. We always use the best Irish ingredients when we can. When we can’t find an Irish product, we only use the best of the best from abroad.” This year, Poachers beat off competition from 95 products from around the world at the Spirits Business Global Masters Series in London, to become the first ever winner of the Taste Master award in the Tonic and Mixer Masters. As well as the top prize, the range won six more medals in the category. The judges agreed the standout product and most deserving of the highest accolade was Poachers Wild Tonic with Irish Elderflower, describing it as “really exceptional.” Poachers now exports to over eight countries and is available in select retailers and some of the most prestigious and innovative Irish bars and restaurants worldwide including Chapter One and Delahunt in Dublin, Dede in Co. Cork, Ox in Belfast, The Richard Corrigan Collection in London and the prestigious Homeboy in Angel. www.poachersdrinks.com

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DARK SPIRITS

TEELING SMALL BATCH Teeling Whiskey has emerged as a leading distillery of Ireland, inspired by both traditional and unconventional techniques in distillation and maturation through unique cask finishes. Located in the heart of the historic Liberties, the Teeling Whiskey Distillery opened its doors in 2015 as the first new distillery in Dublin for over 125 years, bringing the proud revival of whiskey distillation back to this famous old Dublin distilling quarter. Teeling’s unconventional approach to crafting its flagship whiskey broke the mould of how Irish whiskey is made. Teeling’s goal is to retain the drinkability of Irish whiskey while introducing new and interesting flavours to complement the naturally smooth and sweet taste of Irish whiskey. For Teeling Small Batch, hand selected casks of grain and malt whiskey are initially fully aged in ex-bourbon barrels, then married together in Central American rum casks for up 12 months for a unique, dried fruit flavour profile before being bottled at 46% with no chill filtration. It’s a style that is now synonymous with Jack and Stephen Teeling and their reinvigoration of Dublin whiskey making. Teeling Small Batch is the flagship brand of the portfolio, which collectively have been awarded over 300 international awards including the title of World’s Best Single Malt at the 2019 World Whiskies Awards. www.teelingwhiskey.com

WOODFORD RESERVE The perfectly balanced taste of Woodford Reserve, a Kentucky Straight Bourbon Whiskey, is comprised of more than 200 detectable flavour notes, from bold grain and wood, to sweet aromatics, spice and fruit and floral notes. With its brilliant honey amber appearance, complex flavours and silky-smooth finish, Woodford Reserve is a must have on any cocktail menu. Serve in an Old Fashioned for a classic American cocktail that’ll exceed your customers’ expectations. www.woodfordreserve.com

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DARK SPIRITS

Cocktail Hour

HENNESSY Immersed in Irish heritage, Hennessy has evolved through the decades to become one of Ireland’s most well-known brands. Founded in Cognac, France in 1765 by Corkonian Richard Hennessy, the brand’s distinctly Irish heritage has stood the test of time and today draws on over 250 years of knowledge, talent, expertise and passion. Hennessy Very Special (V.S) is one of the most popular cognacs in the world. Matured in new oak barrels, it is bold and fragrant. Its beguiling character is uniquely Hennessy, a timeless choice with an intensity all its own. Hennessy V.S offers toasted and fruit notes, with a rich, clearly defined palate and a welcoming exuberance. The round and robust flavours of Hennessy V.S make it very versatile and ideal for any cocktail possibility, from classic recipes and sophisticated cocktail creations to easy mixed drinks. A firm favourite is Hennessy mixed with ginger ale, over ice with a wedge of lime in the iconic balloon glass. Easy to enjoy, it’s a perfect cognac for all occasions and sharing the moment. www.hennessy.com

Try this HENNESSY VERY OLD FASHIONED Ingredients

Method

50ml Hennessy VS

Pour in the Hennessy VS

10ml sugar syrup

into a mixing glass with

2 dash Angostura

sugar and bitters. Fill with

Bitters

ice and stir. Strain into a

Orange twist

chilled rocks glass over ice

Ginger slice

and garnish with orange zest and ginger slice

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DARK SPIRITS

Cocktail Hour HENNESSY Immersed in Irish heritage, Hennessy has evolved through the decades to become one of Ireland’s most well-known brands. Founded in Cognac, France in 1765 by Corkonian Richard Hennessy, the brand’s distinctly Irish heritage has stood the test of time and today draws on over 250 years of knowledge, talent, expertise and passion. Hennessy Very Special (V.S) is one of the most popular cognacs in the world. Matured in new oak barrels, it is bold and fragrant. Its beguiling character is uniquely Hennessy, a timeless choice with an intensity all its own. Hennessy V.S offers toasted and fruit notes, with a rich, clearly defined palate and a welcoming exuberance. The round and robust flavours of Hennessy V.S make it very versatile and ideal for any cocktail possibility, from classic recipes and sophisticated cocktail creations to easy mixed drinks. A firm favourite is Hennessy mixed with ginger ale, over ice with a wedge of lime in the iconic balloon glass. Easy to enjoy, it’s a perfect cognac for all occasions and sharing the moment. www.hennessy.com

Try this HENNESSY VERY OLD FASHIONED Ingredients

Method

50ml Hennessy VS

Pour in the Hennessy VS

10ml sugar syrup

into a mixing glass with

2 dash Angostura

sugar and bitters. Fill with

Bitters

ice and stir. Strain into a

Orange twist

chilled rocks glass over ice

Ginger slice

and garnish with orange zest and ginger slice

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03/08/2021 15:28

DARK SPIRITS

GLENDALOUGH Glendalough Distillery is a craft distillery located in the Wicklow Mountains. The Glendalough team craft spirits that evoke a sense of place, an appreciation of the wild flavours within and a recognition of what it took to put them there. Glendalough search the mountains for the perfect oak, sustainably felling their own trees for casks, making sure there are more trees in the ground than when they started. Irish oak is rare, so the team at Glendalough also source French, Spanish and Japanese oak for their whiskey maturation, controlling the quality of thae oak, the cask and even the predecessor liquid. That way, they have more control over the depth and types of flavours in the whiskey. Some of these whiskeys have been worldfirsts, like Irish single malt whiskey aged in rare Japanese Mizunara oak and Irish single malt aged in Irish oak. Glendalough was named Sustainable Distillery of the year 2021 in Whisky Magazine’s Icons of Whiskey awards. Their Double Barrel Irish Whiskey was also named amongst the world’s best Irish Whiskeys, winning the category of Single Grain Under 12 years old at the 2021 World Whiskies Awards and picking up a Double Gold at the 2021 San Francisco World Spirits Competition where Glendalough Pot Still Irish Whiskey also won Gold. To win a Double Gold is the spirits equivalent of winning an Oscar! Double Gold is rare; all judges must award gold for it to happen. This is Double Barrel’s second time on top of the world – its very first award back in 2015 was a Double Gold at San Francisco. www.glendaloughdistillery.com

SLANE IRISH WHISKEY Slane Irish Whiskey is a multi-award-winning blend that is triple distilled for smoothness and triple-casked for character. Matured in a combination of American Virgin Oak, Seasoned Bourbon and Oloroso Sherry Casks, Slane is a smooth, complex and robust blend that is rich in colour and full of flavour. Distributed in Ireland by Edward Dillon & Co. Ltd, it has received multiple awards since launch at a local and international level, including Best Irish Blended Whiskey (RRP of less than €60) at the 2019 Irish Whiskey Awards. Its popular Distillery and Visitor Centre is on the grounds of the legendary Slane Castle. www.slaneirishwhiskey.com

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g n i d n e Tr

PARTNER PROFILE

ISLAND’S EDGE SHAKING UP THE STOUT CATEGORY

EINEKEN Ireland has announced the launch of an exciting new product called Island’s Edge. Already established at producing well known stouts including Murphy’s and Beamish, HEINEKEN Ireland has applied its 160 years of brewing expertise to produce Island’s Edge and brings something unexpectedly refreshing to Ireland’s iconic stout category. The innovative brewing process of Island’s Edge was led by HEINEKEN Ireland’s Head Brewer, PJ Tierney, in its iconic Leitrim Street brewery in Cork. During the development process, a new hero ingredient that is brand new to stout was discovered – the addition of tea. Tea reduces bitterness in a way that is unexpectedly refreshing, which is completely new in the stout category. With an ABV of 4%, Island’s Edge is a creamy, smooth stout, brimming with refreshment. Island’s Edge is aimed predominantly at consumers aged 28-35 years-old and launched in Dublin from July 5th. It will be available nationwide from September. Commenting on the launch of Island’s Edge, Aisling O’ Brien On Trade Channel Manager at HEINEKEN Ireland said; “We’re delighted to add yet another innovative and high-quality product to the HEINEKEN Ireland portfolio, and hope the refreshment of Island’s Edge will inspire the next generation of stout drinkers. At a crucial time for pubs and bars in Ireland, we’re excited to offer our customers a new and progressive Irish stout choice for pub-goers.”

HEINEKEN Ireland aims to inspire the next generation of stout drinkers with the launch of Island’s Edge

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LAST ORDERS

Putting I r i s h c ra f t b r ewe r i e s

p a m e h t on A new interactive database of Irish craft breweries aimed at encouraging people to seek out local brews and learn more about the provenance of their favourite beer has been launched. The new #IrishBeerMap can be viewed on irishbeer.ie and participating breweries are being profiled on @IrishBeerMap on Instagram. The resource, which can be viewed as a database or map interface, features 60 microbreweries who are taking part in the nationwide initiative. It includes information about each participating brewery, their product range and links to further information. The initiative aims to highlight the abundance of quality, independent craft breweries that are located throughout the country and Irish consumers are being encouraged to seek out local brews in their locality or holiday destination. Similar to ‘wine terroirs’ in other countries, the Irish Beer Map has the potential to build provenance of Irish beers and to directly link breweries to distinct regions for residents and holidaymakers. It has been created in conjunction with the Independent Craft Brewers of Ireland (ICBI) and supported by Bord Bia. Craft breweries who are not yet listed on the map are asked to register interest using the website contact form. www.irishbeer.ie

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A MODERN CLASSIC

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Island’s Edge Irish Stout launched in Dublin on July 5th and will be available in pubs and off licences nationwide from September. FOR MORE INFORMATION ON ISLAND’S EDGE PLEASE ASK YOUR LOCAL HEINEKEN IRELAND SALES REPRESENTATIVE.

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