Drinks industry Ireland - March, 2023.

www.drinksindustryireland.ie

Editor FIONNUALA CAROLAN (01)2046230

fionnualacarolan@mediateam.ie

Head of Business

IAN MULVANEY (01)2947766

ianmulvaney@mediateam.ie

Account manager MARK MORGAN (01) 2947767 markmorgan@mediateam.ie

Design LIZ MORGAN

Publisher Mediateam Ltd., 55 Spruce Avenue, Sandyford, Dublin 18. (01) 204 6230 drinksinireland@gmail.com

Printing W&G Baird

Subscription details Six issues a year €80 (including VAT).

COVER STORY

20 Heart to heart!

Brian Nation, master distiller, Keeper’s Heart espouses the virtues of Irish American whiskey and details his journey from Midleton to Minnesota!

NEWS & ANALYSIS

5 News round up: What’s up and what’s down this month?

6 News: Ireland’s rugby fans flock to pubs for Six Nations; Heineken Ireland and VFI celebrate landmark anniversaries; Gardai enforce restrictions on the sale of alcohol in Dublin city centre on St Patrick’s Day; Brian O’Driscoll launched Guinness 0.0’s biggest ever responsible drinking campaign; FSAI Advice Line complaints increased by near 20% in 2022; Kerry brewery honoured at 2023 IFWG food awards; Growth in service sector picked up in February

11 Slava Ukraine! Ukrainian beer Obolon introduced to Irish market by Barry & Fitzwilliam

12 New biz: Get to know the founders of Ireland’s first authentic ginger beer

14 NOffLa Awards 2023: Introducing all the winners of this year’s national off licence awards

16 Bar profile: The operators of Quay 14 in the Morrison Dublin speak to Fionnuala Carolan about the latest trends in the industry

22 Recruitment advice: Shane McLave, managing director of Excel Recruitment advises on best places to go to upskill inexperienced staff

26 The Ryan line! Lucy Ryan, head of the Food & Beverage Sector for Bank of Ireland’s Business Banking gives her take on the state of the sector and how BOI can help

38 Social diary: Check out who’s been out and about this month!

40 Campaign Trail: 19 Crimes’ cork campaign returns for 2023; BrewDog

launches Black Heart Stout; New brews with Original 7 Beverage Company; New packaging for Ahascragh Distillery’s whiskeys

44 Closing Time: Pat Nolan takes a look at some of the more unusual stories in the press this month!

FEATURES & REPORTS

23 Top spirit: How to choose your house vodka from the myriad of brands

28 Mixing it up: Find out why premiumisation is key in the mixers market

31 The deCider: It’s all about apples and pears

36 Have fun with rum! Why dark rum is becoming a favourite with bar tenders

Turning the tide

From a pretty gloomy start to the year dealing with sky-high energy prices, soaring inflation and food and drink suppliers price hikes, things took a turn for the better in March. Yes, we’re still dealing with the same high costs but thanks to St Patrick’s Day, Cheltenham and the Six Nations pubs have had a very good month. Well that’s according to Dublin publicans at the LVA annual dinner held last week. While Dublin pubs benefit massively from St Patrick’s Day visitors to the city and the home Six Nations games, pubs and off-licences around the country would have also felt the lift from these occasions. CGA’s new On Premise User Study (OPUS) shows three quarters of Six Nations fans typically watch live sports in pubs and bars and two thirds do so at least monthly.

March was also Oscars month and the Irish were well represented across the pond this year. However, it was disappointing to see that the outdated stereotype of the drunk and brawling Irish is still alive and well in the US. The popular comedy show Saturday Night Live touched a nerve with its skit of Colin Farrell and Brendan Gleeson and a gag about not being able to understand them and ‘that’s before they get drunk’, followed by host of the Oscars, Jimmy Kimmel throwing in a joke about the odds of a fight being high due to the amount of Irish actors in the house. Both gags went down like a lead balloon with calls for the writers on Saturday Night Live to try harder and question’s arising about Kimmel’s suitability as host of such a high-profile global event.

We’ve come a long way in addressing problem-drinking and offering alternatives for non-drinkers here in Ireland. A recent case in point, when Guinness 0.0 took centre stage over the St Patrick’s Day weekend by launching in a number of high profile pubs across the country with Brian O’Driscoll at the forefront of the campaign.

Although it’s been said that advertising a brand’s non-alcoholic version is just a way to get around advertising restrictions and there may be some truth in that, it is still a positive move that these brands are investing and promoting NoLo drinks and it feels like it’s okay to go into a bar and ask for a non-alcoholic drink for whatever reason that may be. Giving people alternatives is key to keeping the pub at the centre of our social scene while taking the focus off over-consumption of alcohol so I think it should be commended and supported.

Cormac Healy, director of Drinks Ireland believes that zero alcohol products have a clear role to play in supporting moderation. He says, “The growth of this category is something we should all be encouraging, not discouraging. They enable people to make positive choices, and consumers have the right to be informed about these choices.”

Highlights of this issue of Drinks Industry Ireland include our cover feature with Brian Nation, master distiller of Keeper’s Heart whiskey which is launching in Ireland this month. He talks about taking the leap from his very high-profile and coveted post with Jameson Midleton Distillery to moving to Minnesota and launching Keeper’s Heart whiskey.

Also in this issue and as part of a new series of bar profiles, we kicked things off with Quay 14 in the Morrison Dublin and spoke to Rory Rooney, deputy general manager and Simon Smyth, food and beverage operations manager, Morrison Dublin about the change in customer behaviour since the pandemic and how they are making top shelf drinks more accessible to all.

We are delighted to still have Pat Nolan as a contributor to Drinks Industry Ireland Pat has led the magazine over the past 24 years so we lucky to still have his very valuable input.

Fionnuala Carolan Editor

fionnualacarolan@mediateam.ie

And finally I am really look forward to meeting new colleagues and friends in the trade over the next few months and please don’t hesitate to contact me regarding any industry related news or issues that you would like to see highlighted or debated in Drinks Industry Ireland

Sláinte, Fionnuala.

However, it was disappointing to see that the outdated stereotype of the drunk and brawling Irish is still alive and well in the US.

Ukrainian beer launches in Ireland

On the 24 August 2022, Ukraine Independence Day, drinks’ distributor Barry & Fitzwilliam announced a new partnership with Obolon, the largest domestic Ukrainian beverage producer which is helping provide water to those fighting in the war against Russia.

Obolon is the largest capacity brewery in Europe and the leading exporter of beer in Ukraine and accounts for more 62% of total beer exports. Obolon is also the largest beverage producer in Ukraine manufacturing soft drinks, lowalcohol beverages and drinking water. Its main plant is in Kyiv and there are eight other businesses in regions across the country.

Barry & Fitzwilliam announced last year that they were bringing the Ukrainian beer to the Irish market and this month the first consignment of Obolon beer landed on Irish shores. Barry & Fitzwilliam is pledging to donate money for every beer sold towards Obalon’s quest to provide water to those who need it in the war torn country.

Location, location, location

Obolon went down in history to become the first private company in independent Ukraine by receiving a privatization certificate from the State Property Fund of Ukraine. The

construction of the Obolon plant was designed to provide top-quality beer that would meet world standards. Czech experts and world-famous masters of brewing were invited to Ukraine to decide the new brewery’s location. Their main criteria was the source of artesian water which determines the beer’s taste; and this was decided that it should be based in Kyiv on the bank of the Dnipro river.

Wartime

The war started by the Russian Federation forced the company to pivot and find a way to continue its activities. Despite the extremely difficult work conditions in wartime, Obolon strives to support its employees by providing them with jobs and salaries, as well as supporting the military who defend Ukraine at the cost of their own lives.

Today the artesian water is being used by Obolon for water production, including free distribution to the military and people in war-torn regions of Ukraine.

Obolon Corporate Enterprises has already provided more than 3 million litres of water free of charge. Additional funds are now needed to be able to continue to provide this assistance.

The last Obolon Auction

With this aim, Obolon is launching a project that will allow people around the world to support its mission. To provide an additional 4 million litres of water, Obolon aims to raise 1 million dollars through one bottle of beer. The last bottle of Obolon beer brewed in a peaceful Ukraine, the ‘Last Obolon’, will be auctioned at Christie’s in NYC where bidding will start at $1 million.

The Last Obolon brewed in peacetime holds an unmeasurable symbolic value, especially to those who have a personal connection to Ukraine.

But more than that, it offers a way to donate money, help millions of Ukrainians in need of water and keep the war in the international spotlight.

Many of the world’s wealthiest people - celebrities, companies and philanthropists have donated amounts exceeding $1m to Ukraine and are still looking for ways to keep supporting the stricken nation. The Last Obolon helps them do just that.

Barry & Fitzwilliam will be donating to Obolon’s mission for every bottle sold in Ireland. Managing director Michael Barry has said, “We are very proud to be associated with this venture and we look forward to a successful longterm relationship with Obolon. We are delighted to be able to help the Ukrainian community indirectly.”

After the initial launch to the market Barry commented:

“We are delighted with the reaction of the consumer to the quality of Obolon beer here in Ireland.” n

Obolon taste profle

Obolon Premium is a lager beer which presents an extremely soft and rich taste. Aromatic hops in combination with a special ingredientrice, provides this beer with a distinct flavour and a pleasant bitterness. Especially refreshing and effervescent beer with pronounced taste and palatable bitterness. This is very popular due to its mild taste.

Obolon is the largest capacity brewery in Europe and the leading exporter of beer in Ukraine and accounts for more 62% of total beer exports.

Michael Barry, managing director, Barry & Fitzwilliam who are the distributors of Obolon beer in Ireland

Putting the Zing into your drinks!

New biz credentials

Product: Zingibeer

Founders: Kevin and Rachel Byrne

Location: Smithfield, Dublin 7

Target market: 18-35 year olds

What makes this product unique? It’s the only Irish made ginger beer!

Highlight: Winning a gold Blas na hÉireann award for taste and quality

Bringing something truly fresh and exciting to the market, Irish made Zingibeer founder Rachel Byrne talks to Drinks Industry Ireland about life as a new business start-up

Zingibeer is a family business, owned and operated by father and daughter Kevin and Rachel Byrne based in Smithfield Dublin. They have created a refreshing alcoholic ginger beer, using all natural ingredients and without the use of sulphites or other preservatives. They say, “We are not beer, flavoured with ginger, but rather fermented ginger with a twist of lemon zest and a hint of botanicals resulting in a truly zingy, refreshing and revolutionary ginger beer.”

Tell us about your business in less than 100 words?

Zingibeer is an award winning alcoholic ginger beer, and it’s also the first and only Irish made ginger beer. It’s zingy, refreshing, warm and sophisticated all in one delicious mouthful. It’s a traditional ginger beer made using fermented ginger, lemon zest and botanicals.

Kevin and Rachel Byrne founders of Zingibeer

As a start-up family run business we don’t have a huge marketing budget behind us but what we do have is a great tasting product which thankfully means when people try, they buy and they share the discovery of our ginger beer with friends

What was the motivation to start your own business?

My dad Kevin developed the recipe having spotted a gap in the market for an Irish made premium ginger beer. I took on the branding and after 18 months of product and brand development we knew we had something that people would love

How many employees do you have?

Very much a family business, just myself and Dad at the moment

Who is your target market?

When we set out we thought we’d largely appeal to male and females aged 18-35. What we’re seeing in reality from tastings is that the flavour profile appeals to a much larger audience. I think we’ve got the balance of sweetness, heat of ginger and freshness with the lemon just right and often people who think it won’t be for them are very pleasantly surprised!

How do you market your product?

As a start-up family run business we don’t have a huge marketing budget behind us but what we do have is a great tasting product which thankfully means when people try, they buy and they share the discovery of our ginger beer with friends.

Tell us why your product is unique?

It’s the only Irish made ginger beer, it’s made using only natural ingredients and contains no sulphites or other preservatives and it has a uniquely refreshing flavour profile from our secret blend of botanicals.

What is a typical day in your life like?

I’m a busy mum of three young boys so the mornings are varying degrees of crazy to get everyone up and out! I usually get

to my laptop by about 9.30am and then like anyone who’s got a start-up business I do a little bit of everything from branding, social media, bookkeeping, deliveries, sales and so on but I love what I do and I believe in our product so much that I’m very excited about Zingibeer and its future!

What is the most stressful thing about starting a new business?

The onus is on you at all times to keep things progressing… if I don’t do it there isn’t a team of people behind me to fill in on an off day, this can be stressful but it’s also hugely motivating.

What has been the best moment since starting the business?

We won Gold at Blas na hÉireann, it was a really nice to be recognised for taste and quality as a brand new product

What is the five year plan for the business?

We want to be the name of ginger beer in Ireland and continue to grow our sales and the number of retail outlets we are

We’re very excited to be taking on 150 new SuperValu stores this March.

stocked in. The Guest Stars promotion as part of ‘Taste of Local’ with Musgraves gives us a fantastic opportunity to do this. We’re very excited to be taking on 150 new SuperValu stores this March.

Who is your favourite politician and why?

Mary Lou all the way! She’s a woman of the people and if nothing else represents a possible change in government in the near future which feels long overdue!

What’s your main gripe with doing business in Ireland today?

I have to say my experience has been mostly positive to date. I think if you’re fair and honest with people you get the same in return

What is your favourite tipple?

We have been developing cocktail recipes using Zingibeer with our friends @drinkin.culture (Instagram) who are expert mixologist and content creators for drinks brands and my new favourite tipple is the Zingi Gin Gin – gin, lime juice, strawberry syrup topped with Zingibeer. It’s a flavour bomb! n

Zingibeer is the only Irish made ginger beer and has already won a gold Blas na hÉireann award for taste and quality

The Top Shelf menu

Designing the space to look and feel right is the rst challenge but then the bar itself needs to o er something special and Smyth simultaneously launched Quay 14’s Top Shelf menu in November 2018, the idea behind it was to make top shelf products slightly more accessible to everyone.

“We wanted to make quality more accessible and provide some spirits that are not available elsewhere and place some higher-end spirits at a more a ordable price. We have a passion for quality, whether it’s using premium spirits in cocktails or o ering premium once in a lifetime spirits, and our clientele expect the best,” he states.

“ e Top Shelf menu is a beautifully curated leather menu and probably the toughest menu I have ever had to write as there are so many good brands but unfortunately you can’t include everything.”

“I really wanted top shelf [drinks] to move. We have a €3,000 bottle of Remy Louis XIII Cognac there that another hotel has too and they sell two shots a year of it. We sell it for half the price they do as we don’t want to make huge margin on it but make it more accessible. It still doesn’t make it cheap but more accessible,” he says.

While a full shot of the top-shelf tipple would cost around €160, Smyth explains that customers of Quay 14 can enjoy a 15ml shot for €60 or a 25ml shot for €110.

He admits that it’s obviously still out of many people’s price range but it does pique the interest of mainly American tourists and attracts connoisseurs who will come to the bar especially to try these rare spirits but he really stresses that they are available for anyone who wishes to try them.

“I know we are doing it right when we had the owners of drinks companies coming in to have a look at our new menu,” he proudly states. You can clearly see the passion and pride that comes with working in such a high pro le bar and with such prestigious brands.

Local community

e hotel is very conscious of its sustainability credentials and this is evident throughout. It has teamed up with Taste the Island, a Failte Ireland initiative to ensure that businesses source their food and drinks as close to home as possible. ey display this on their food menu in the Morrison Grill with a map of Ireland with all their producers featuring on it to illustrate how close to home they source from. is makes everything they do very transparent.

As regards to local provenance with the drinks, Smyth explains that there is a real emphasis on local producers and suppliers on their new spring menu. “Boatyard Distillery, which is on Lough Erne and has a big carbon neutral commitment and this will be on our new spring menu as both our gin and vodka martini serving, making our martini’s Irish. Istil Vodka from the

heart of the Boyne Valley is also joining the menu. In the past we had Ballykeefe Distillery, from Kilkenny pouring as our house vodka and gin. And currently on the menu we have Stillgarden Distillery, from Inchicore, so we couldn’t be more local.”

Stillgarden Distillery runs the Social Botanist Project with their master distiller which introduces bartenders to gardening, foraging, harvesting and botany, which Smyth says was “really interesting and educational”.

ey also have a couple of gins on the menu from Echlineville Distillery in Newtownards along with a massive selection of whiskeys from every corner of the country. e carbonated waters, sodas and tonics come from Poachers Drinks in Wexford so they certainly striving to live up to their ‘local rst’ promise

Changes in customer behaviours

e focus on food and drink provenance adds to the whole customer experience which ties in with a change in their customers’ behaviours since before the pandemic, according to Rory Rooney, the hotel’s deputy general manager. “People don’t go for house wine anymore.

Simon Smyth, food and beverage operations manager

The Morrison is the first hotel in Ireland to join the Curio Collection by Hilton

The importance of good staff training

When it comes to pouring the perfect pint of Guinness, as a nation we are extremely critical and rightly so as it is our national drink and no one wants to see it being poured too quickly with a bishop’s collar or running down the outside of the glass. The basics are important to the whole experience and must be right or the drink will be sent right back by any selfrespecting stout aficionado.

So why is it when it comes to another hugely popular drink, the gin and tonic, we so frequently get it so wrong?

The answer is simple; we need to invest in training people. So what are we doing wrong and what should we be doing differently? Let’s start with the ice; a perfect G&T should have four large cubes in it but scrapping out the bucket with loads of tiny

shards will result in a watery drink. The ice should also be put into the glass first to both cool the glass and prevent the gin from being bruised or cloudy as can happen when the ice is dropped into warm gin as opposed to being poured over ice. The next critical step is to have the correct tonic. With over 70 Irish gins alone as well as 20 or so gins from other locations it is foolish to have just one tonic to pick from as some just simply clash with the gins and become flavorless or cancel each other out. Perhaps the most important thing that can be done to improve quality is to chill your mixers as this will do two things. It will reduce the time that it takes for the ice to melt and water down your drink and it will keep the drink carbonated for longer as room temperature mixers will go flatter quicker.

The style of glass and garnish will always come down to personal taste. My own favorite is An Dulman Irish Maritime Gin with regular Schweppes tonic water served in a copa with a slice of dried lime but if the correct processes are followed then no matter what combination people ask for, quality should be assured.

Junior staff knowledge gap

The workforce has changed since Covid and the industry needs to be mindful that junior bar staff may not have the same knowledge and expertise of more senior staff as they are just starting out in the hospitality industry.

Many bar staff are working part time while planning other careers outside of

If you don’t have the knowledge base in your current team that can implement daily training of staff then perhaps a monthly masterclass would suit better

hospitality. With this in mind and the higher than ever turnover in staff, it is more important than ever that training and upskilling are done on a daily basis so the customer experience is a good one. One or two poor comments on the likes of Instagram or Facebook can so quickly go viral and be extremely damaging to any establishment when it comes to hard fought for clientele.

If you don’t have the knowledge base in your current team that can implement daily training of staff then perhaps a monthly masterclass would suit better and there are several places you can go for this such as your wine and spirits distribution company or onsite training specialists like Future Proof Training. They can come on site or train in a classroom setting in areas such as HACCP and manual handling, upselling and customer service, barista skills, introduction to wine and essential bar. Check out www.futureprooftraining.ie for more information. n

Shane McLave, managing director of Excel Recruitment explains how the small details in hospitality can make or break the customer experience which is why it’s vital to invest in staff training

Shane McLave, managing director of Excel Recruitment

The Ryan line is open for business!

Lucy Ryan has just been appointed head of the Food & Beverage Sector for Bank of Ireland Business Banking. She spoke to Drinks Industry Ireland about her plans to use her vast experience to bridge the gap between industry and the banking sector and how they can provide key commercial insights in order to identify potential opportunities for Bank of Ireland customers.

Can you tell us about your career to date?

My career started with Guinness in Italy working in finance. Then I moved to London where I worked in sales & marketing for Diageo, before returning to Ireland in 2001. I worked for C&C Group / Bulmers Ltd in several commercial roles,

developing their retail business in the Irish market.

I subsequently worked for Mark Anthony brands during its Irish start-up phase, Valeo Foods and more recently as international sales director for BFree Foods, the Dublin-based gluten free bakery business.

How can you bring your past experience into your new role?

My roles in small, medium and large organisations developing businesses and brands across many markets gives me a depth of understanding of the industry. This experience allows me to further inform the bank on industry dynamics

Lucy Ryan, head of Food & Beverage Sector, Bank of Ireland Business Banking

Try a new Schweppes serve this spring

Quench your thirst with a Schweppes Pink Spritz:

• Pink Spritz

• 35.5ml Gin

• 200ml Schweppes Pink Soda

• Garnish with slice of Grapefruit

Schweppes Slimline Elder ower Tonic Water is a no-sugar, low calorie version of its classic tonic, with a hint of Elder ower. Delicious paired with vodka or gin.

Mix things up with an Elder ower Fizz:

• Elder ower Fizz

• 35.5ml Vodka

• 200ml Schweppes Slimline Elder ower Tonic Water

• Garnish with three slices of cucumber

Find more cocktail recipes, product information and more on the newly launched Schweppes website ‘schweppes.coca-cola.ie’.

OOH plan will drive sales in grocery and support the on trade. Schweppes social plan will run across Facebook, Instagram and Snapchat, including Snapchat filters.

The Schweppes flavours will be supported all spring long through a newly developed ‘suggested serve’ booklet providing venues inspiration to create serves linked to all Schweppes varieties. The Schweppes sales team will also work in partnership with outlets to activate the brand on menus, highlighting mixability opportunities and suggested serves.

Schweppes Pink Soda and Elderflower Slimline Tonic Water provide an opportunity to further grow Schweppes within the on-trade, driving brand relevance with the return of the spring social occasion in pubs, bars and restaurants. Consumers continue to look for flavoured mixer options, which deliver on taste, fizz, low calorie and low sugar content all o ered within the Schweppes flavour mixer options and wider Schweppes portfolio.

London calling!

Following the rise in the popularity of consumers drinking less but better quality liquids, and the long-term trend of lighter, lower calorie and lower sugar drinks, means there has been a need for brands to broaden

their product o ering to include ‘healthier choices’ that strengthen consumer’s overall drinking experience in terms of taste, serve and enjoyment.

At the forefront of this evolving category and lighter drinking movement is London Essence, a premium drinks brand producing elegantly distilled mixers designed to accentuate the finest spirits. Each expression is extremely light at under 20kcal per 100ml, low in sugar at under 4g per 100ml and is crafted without the use of artificial sweeteners, thanks to its unique use of distilled essences.

London Essence recognised that high sugar mixers often overpowered the characteristics of the spirit partner, instead of enhancing them

Brian Greer, marketing manager at Britvic Ireland said: “Following the long-term trend towards sugar reduction across the world, and being consumers of premium drinks ourselves, we found that many “premium” options focused on natural credentials but were also very high in sugar. It’s important to deliver light, natural options that also have great taste to ensure overall enjoyment.”

Through its relationship with the on-trade and conversations with world leading bartenders, London Essence also recognised that high sugar mixers often overpowered the characteristics of the spirit partner, instead of enhancing them.

With that in mind, the brand took inspiration from its heritage in creating distilled essences which capture the flavour of the finest ingredients to deliver aromatic signature notes and great taste, with only a dusting of sugar.

Brian adds: “Thanks to the growing mixer market and continual product innovation, curious consumers now have plenty of options in terms of flavour and pairing. However, it is important to o er quality, taste, and versatility first and foremost. A sign of a sophisticated mixer is when they

can be enjoyed in any form – with or without a spirit – to satisfy all drinking occasions and preferences. Therefore, not only do we have a fantastic range of tonics and gingers, but also a delicious selection of crafted sodas includes its new Pink Grapefruit and Roasted Pineapple which was launched earlier in the year and already receiving fantastic reviews from bartenders. Britvic is also excited to announce that a selection of leading bartenders – from the best bars in the world –made their selections for the best mixers and voted London Essence as @drinksinternational number 2 top trending mixer brand and the number 4 bestselling mixer brand”

The London Essence range is designed to bring out the best in gins, vodkas and dark spirits through mixer varieties including Original Indian Tonic Water, Grapefruit & Rosemary Tonic, Blood Orange & Elderflower Tonic, Pomelo and Pink Peppercorn Tonic Water as well as a delicate Ginger Ale and a Spiced Ginger Beer. Crafted Soda range includes the new Pink Grapefruit alongside White Peach & Jasmine and Roasted Pineapple.

Premium mixer leader

In 2013, Fever-Tree was introduced to the Irish market via Richmond Marketing and has since become Ireland’s number one premium mixer brand. Throughout the past 10 years, it has\ seen a market wide shift towards premiumisation with Fever-Tree pioneering the premium mixer category, bringing choice, quality and excitement back into the previously overlooked space. For the brand, it’s all about putting quality back into both the in trade and at home occasion with one simple premise - If ¾ of your drink is the mixer, mix with the best.

While Fever-Tree is best known for its high-quality tonic waters, the brand has continued to diversify its portfolio in response to increased consumer demand for alternative mixers. Fever-Tree now o ers one of the market’s most expansive mixer ranges encompassing Ginger Ale, Ginger Beer, Soda Water, Mexican Lime Soda Water, Italian Blood Orange Soda Water and Raspberry and Rhubarb Tonic Water, catering for all drinking occasions. n

A sign of a sophisticated mixer is when they can be enjoyed in any form – with or without a spirit – to satisfy all drinking occasions and preferences.

The Covid-19 pandemic had a hugely negative impact on Ireland’s cider sector, but signs of recovery started as early as the second half of 2021, according to a report released on World Cider Day (June 2022). Cider in Ireland has already seen a strong start to the year within the o -trade category seeing growth of 5.3%*.

The Irish Cider Market Report from Drinks Ireland|Cider says that ciders share of the alcohol market in 2019 was 7.4% but by 2021, it had fallen to 5.8%, as people shifted to wine and spirits when consuming at home. Exports were also very significantly hit, down by over a half (56.2%) in 2021 to an estimated value of €25 million. About 90% of Irish cider exports go to the UK and then to Europe.

Despite the major challenges, the second half of 2021 saw a 20% increase in cider sales, as hospitality restrictions eased and venues across Ireland welcomed customers back.

The global cider market is now forecasted to witness a CAGR (compound annual growth rate) of 6.12% during the forecast period (2021 - 2026). The global cider market size was valued at $15 million in 2020 and is projected to reach $27 million by 2031, registering a CAGR of 5.0% from 2022 to 2031.

Factors such as increase in postpandemic socialising and holidays and the rising income of consumers are expected to drive the cider market’s growth in the year ahead. In turn, companies in the market are coming up with new product innovations in terms of flavour and sophistication and we can see this from brands such as Kopparberg, Strongbow and Ritz who are all reinventing themselves through taste and packaging design.

Look on the bright cider A

New packaging for Ritz

Ritz, Ireland’s beloved perry brand, is excited to announce its new packaging update which launched earlier this year. The refreshing new look will give the brand a modern and sleek appearance, while maintaining the same great pear taste that Irish customers have come to love and trust.

nationwide. Customers can look forward to enjoying the same great taste they have come to know and love, in a new and refreshing package.

New favours of Kopparberg

Cider has seen a strong start to the year within the o -trade category seeing growth of 5.3%*. O the back of this performance, Kopparberg—independent fruit cider brand and flavour expert is delighted to be bringing its newly designed 10 pack 330ml format cans to the Irish market. These formats will come in two flavors of Strawberry & Lime and Mixed Fruit. These new products were heavily

The new distinctive packaging will help the brand to stand out on shelf. The label features a bold design with a contemporary feel and highlights more clearly Ritz’ hero ingredient, pears.

The new packaging update is part of Ritz’ ongoing commitment to deliver the best possible product to its customers. Ritz Perry’s premium quality pears are sourced from trusted suppliers, and every batch is carefully crafted to ensure the perfect balance of sweet and tart.

The new packaging will be available

influenced by changing customer needs: medium pack sizes now make up 45% of cider value sales*. Kopparberg is the number one fruit cider brand with 8 out of the top 10 SKUs in the segment*. These newly designed packs and cans are sure to be a hit.

All data is representative of latest 26 weeks.

* Data Sources: Symphony EYC, Dunnhumby. Based on sales in the 26 Week period ending 29 January 2023 compared to the 26 Week period ending 30 January 2022 for all measured stores in Republic of Ireland of products in the Cider super category.

Kopparberg is the number one fruit cider brand with eight out of the top ten SKUs in the segment

Ritz’s new distinctive packaging will help the brand to stand out on shelf

urg g a ea

Double digit sales volume growth in 2022 for Stonewell has really caught a lot of retailers o guard, with many scrambling to fill their stockrooms in December 2022. The demand for Stonewell products by consumers shows no signs of abating and the supposedly fallow month of January was no exception.

Stonewell as the first craft cider maker came on the scene like a whirlwind in 2010, and the Irish beverage scene had a niche that just needed to be filled. Stonewell was just the right blend, in the right place and at the right time. The mainstays of the brand are Stonewell Medium Dry, Stonewell Dry and Stonewell 0%. The consistency of the product is remarkable, especially as Stonewell Cider eschew tampering with their products by introducing artificial additives, colourings, flavourings or diluting with concentrates or water.

Daniel the owner, a winemaker by training does concede that being a

purist in this market brings its fair share of challenges. Particularly in this era of input cost inflation. Ireland is a market where people trade on their reputation and reliability, he says. Having set the bar so high for himself over a decade ago and maintaining that consistently high quality of product since inception has paid dividends.

“The Irish consumer is loyal to well-made Irish produce. The craft industry is thriving in spite of rising

cost of living issues. It is reassuring to know that Irish people care more than most about how they nourish their bodies and this is certainly the feedback that Daniel and his small team are getting from their large and ever growing legion of customers”.

Cider consumption is comparatively large in Ireland, dominated obviously by the commercial brands fighting it out for market share. But in rural Cork there’s a company that isn’t trying to dominate, just modestly grow its little share, catering to the

Stonewall cider enjoyed double digit volume growth in 2022

Cider has seen a strong start to the year within the off-trade category seeing growth of 5.3%*.

Cider

Cider is a low alcohol drink produced by partial or complete fermentation of apple juices, pear juices, and other fruit juices.

The alcoholic content of the beverage ranges from 1.2% to 8.5% alcohol by volume (ABV).

The market is classified into apple flavored, fruit flavored, and perry. On the basis of packaging, the market is segmented into draught, cans, glass bottles, plastic bottles, and others

The cider market is more concentrated in Europe and is growing rapidly in North America

market that craves and appreciates premium craft Irish cider, made only with fresh juice and the best of Irish cider apples at that. The profiles created as a result of this e ort are distinctive and incomparable.

Stonewell Cider is available right across the country by Classic Drinks who also carry other specialised Stonewell products. It is also available from Value Centres around the country, BWG Food Services and Barry’s of Mallow in addition to Dunnes Stores, Supervalu and Centra and many more o -licences.

Strong on innovation

Strongbow, the well-known cider brand produced by C&C Group, has announced the release of its new packaging design, aimed at providing a better reflection of the brand’s identity and the quality of its cider. The new design is set to roll out nationwide over the next few months.

The new packaging features a more modern look that is both sleek and stylish, while still being instantly recognisable as Strongbow. The updated design aims to give a

This new design is a testament to C&C’s commitment to innovation and desire to remain relevant in a rapidly evolving market

more contemporary feel to the brand and improve premium perceptions. This design is a testament to C&C’s commitment to innovation and desire to remain relevant in a rapidly evolving market. Look out for the new look pack in stores nationwide. n

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www.astatne.ie

With recent rapid increases in fossil fuel prices, renewable heat and power specialist Astatine is working closely with clients across brewing, distilling, manufacturing, dairy and pharmaceuticals to offer innovative energy solutions. Astatine has a proven track record delivering renewable, clean energy using leading global supply chain across rooftop and groundmounted solar power as well as high-temperature heat pump solutions up to 150°C.

‘Our highly experienced management team were delighted to work with Wicklow Wolf Brewery to make them the First Solar Powered Craf Brewery in the Republic of Ireland. We are now working with the Ahascragh Distllery in Galway to deliver the frst ever distllery in Europe to supply all its heat needs with a heat pump. These projects typically ofer our customers savings of over 50% on electricity and heat costs, with a signifcant return on investment and paybacks under three years. Astatne can also provide carbon emission savings of over 70% so is proud to be part of the shif towards a more sustainable future for Irish businesses.’

Tom Marren, CEO of Astatne

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Astatne worked with Wicklow Wolf to help it become the frst Irish Solar Powered Craf Brewery, leading the way in sustainability. The successful of solar panels will supply over 30% of Wicklow Wolf’s electricity needs, by covering the entrety of its 17,000 sq f Newtownmountkennedy brewery roof, and will save approximately 30 tonnes of carbon emissions per year for Wicklow Wolf Brewery.

Making Ahascragh Distllery a World Leader in Decarbonisaton

Astatne is partnering with Ahascragh Distllery to support its ambiton to produce the frst truly zeroemission spirits in Ireland this year. Astatne is installing high-temperature heat pumps that will deliver substantal reductons in energy costs and carbon emissions through a novel means of heat recovery within the process. The high-temperature heat pumps in Ahascragh will supply up to 120°C making these the frst heat pumps in Ireland and the UK to supply over 100°C, thus paving the way for others to replicate the soluton across many sectors. This will make Ahascragh a pioneer in low-carbon technology and a true leader in decarbonisaton while also saving millions in costs over the lifetme of the project.

Get in touch with Astatne today to see how we can help you to cut energy costs, achieve energy independence and reduce your CO2 emissions info@astatne.ie

RENEWABLE HEAT & POWER SPECIALISTS ASTATINE CUT ENERGY COSTS BY 50% WHILE REDUCING CARBON EMISSIONS BY OVER 70%

Astatne CEO Tom Marren (R) with Simon Lynch and Quincey Fennelly of Wicklow Wolf.

Ahascragh Distllery in Galway partnering with Astatne to produce zero-emission spirits.