Drinks Industry Ireland November / December Issue 2024
drinks INDUSTRY IRELAND
Changing the dynamic New brewery ChangingTimes tipped to shake things up
Playing to the crowd Richard Gleeson talks about running a successful music venue in Co Tipp
‘Tis the seaon to be jolly! Overview of the brands to stock for the holiday season
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18 Changing lanes:
A new brewery called Changing Times has opened in Dublin with the backing of 12 publicans and brewer Shane Long. Fionnuala Carolan spoke to those involved about why this feels like a significant development for the Irish drinks industry
5 News Bites: What’s up and what’s down this month
6 News: First of its kind multi-feed reverse vending machine lands in Ireland; Diageo invests €30m to double production of Guinness 0.0; Dublin Town urges action to reverse city centre decline
8 Irish Pub Awards 2024: Find out the overall and category winners of this year’s awards 9 VFI News: Update on VFI Insurance scheme and success of Future of the Pub event
10 A day in the life: Darren Moore, GM of The Church Café Bar gives us an insight into his daily grind
12 Pub Profile: We speak to Richard Gleeson of Gleeson’s of Clonmel about incorporating his love of music into the business and the importance of succession planning
15 Bar Covent Berlin: Fionnuala Carolan reports on the biggest drinks trade show in Europe
22 Advisor HR: Caroline Reidy, managing director and founder of The HR Suite advises on how to manage Leave for Medical Care
44 Social diary: Check out who’s been out and about this month!
Ensure the politicians stick to their election promises for the sake of the next generation
Today, the country goes to the polls. What fate awaits us, we are yet to see. Let’s take a look at the three main parties to see what they are promising to do to help small businesses.
Fine Gael proposals include lowering employer PRSI for small businesses that hire young workers, tax relief to reduce operational burdens, a reduction in the VAT rate for food-related hospitality services to 11% and an introduction of the National Digitalisation Programme to help small businesses adopt advanced technologies. They also talk of extending the Temporary Business Energy Support Scheme to aid struggling businesses with high energy costs.
Fianna Fáil says it is focused on financial support with direct funding to launch a €300 million Business Support Fund and a €250 million Seed and Venture Capital Scheme to aid businesses and start-ups. It is proposing a simplified tax system by expanding the R&D tax credit to foster innovation in small enterprises. The establishment of a Cost of Business Advisory Forum to address high operational costs and improve competitiveness is also on the cards.
As for Sinn Féin, it says it is focused on making it easier for small businesses to grow through lower operational costs and better access to finance. That would include employer PRSI rebates, low-cost finance with loans and grants that are tailored to small firms. It will seemingly also prioritise regional and local industries, with a particular emphasis on tourism and community-based businesses.
Words are one thing but action is another and small businesses are desperate for the next government to put its money where its mouth is
These are among a few of the main promises from the big three and they include a wide range of strategies from financial relief and tax reform to sustainable practices and improved worker conditions. And it all sounds wonderful but whichever party/parties that make it into government from this election, we need to ensure that they don’t renege on these promises and proposals. Don’t be afraid to put it up to your local representatives once they are in power. Words are one thing but action is another and small businesses are desperate for the next government to put its money where its mouth is to make small businesses viable and to tempt the next generation to want to work in these businesses. Our interview with Richard Gleeson on page 12 discusses the idea of succession planning. At present, the children wanting to take over their parents’ businesses seem to be very much in the minority and it’s the job of the next government to change their minds to ensure the future of the sector.
While we are distracted by the election, you are all on the cusp of your busiest time of the year as we hit peak party season. On page 24, we have our extensive Christmas Drinks round-up, featuring the brands that your customers will be looking for this season. We also have some very interesting nuggets of information on the no and low category. There are endless growth opportunities in this area if you are clued into the trends coming down the tracks. Read all about these trends on page 38.
And finally, I’d like to wish you all a very Happy Christmas and the very best for 2025!
Fionnuala
Carolan Editor
fionnualacarolan@mediateam.ie
Twitter: @drinksind_ie
Cheers, Fionnuala Carolan Editor
Quotes of the month
“Young men in particular are getting all their information from TikTok, which is saying not to drink beer but to drink clear spirits so a lot of young men drink vodka now. There are lots of lifestyle changes there so we don’t know where it will go.”
GOOD MONTH
Irish Whiskey Awards winners announced Dunvilles Palo Cortado 21 Year Old was named as Whiskey of the Year at The 2024 Irish Whiskey Awards which took place at the Hinch Distillery in Co. Down. The awards are now in their 11th year and span 23 categories across Irish whiskeys and spirits.
Malzard’s win pub of the year
Malzards Pub, Stoneyford, Co. Kilkenny was crowned national champion from a field of 70 regional winners at a Gala Awards Ceremony in The Round Room at The Mansion House, Dublin on 13 November (For more, see page 8).
“Non-alcoholic cocktails are no longer an afterthought; they’re becoming a core offering for venues. The days of over-sweetened fruit juiceladen mocktails are thankfully changing with consumers increasingly moderating their drinking and looking for more complex, flavourful non-alcoholic options.”
“People are looking for more than just a night out—they want small group tasting experiences or interactive classes.”
Britvic reports strong growth and expands healthier drink option
Kevin Donnelly, MD, Britvic Ireland pictured at the Ballygowan bottling facility in Newcastle West, Limerick. He said: “We were pleased to deliver another year of impressive revenue growth in Ireland, up 7.8% on last year. Encouragingly, we saw a return to volume growth in Q4, with volumes up 5.9% on last year, and market share gains.” The company maintained its focus on offering healthier beverage options, with products averaging just 21 calories per serving.
BAD MONTH
Irish retailers delist Conor McGregor products following assault case
Following a High Court ruling that found Conor McGregor guilty of assaulting hairstylist Nikita Hand, major Irish retailer and off-licence groups including Musgrave, Barry Group, BWG Foods, and Tesco have confirmed the discontinuation of McGregor’s products - Proper No. 12 Whiskey and Forged Irish Stout - from their stores.
Proximo Spirits, the owner of Proper No. 12 Whiskey, also announced it would no longer use McGregor’s name or image in marketing the brand.
Binge drinking on the rise among young Irish adults
In the most recent Drinkaware Barometer 2024, 58% of drinkers admitted to consuming six or more standard drinks in one sitting in the past 30 days - up from 49% since 2021. The incidence of recent binge drinking continues to be particularly pronounced among younger adults, with 70% of drinkers aged 18-24 years old engaging in binge drinking at least once in the past 30 days.
Richard Gleeson, owner of Gleeson’s of Clonmel (page 12)
Camille Vidal, founder of La Maison Wellness, No & Low consultant for Giffard liqueurs (page 38)
Darren Moore, general manager, The Church Bar, Dublin 1 (page 10)
Lora Hemy, master distiller at Roe & Co Distillery in Dublin, presented the overall Whiskey of the Year award to Dunvilles Palo Cortado 21 Year Old
New €1.8m brewery launched in Dublin by publicans
A new €1.8m brewery has been launched in Dublin, which aims to convince pubgoers to change their minds and try some “new, refreshingly Irish” beers.
Changing Times Brewery is based in Glasnevin, along the banks of the Royal Canal, and is backed by the families behind some of Dublin’s bestknown pubs, as well as publican Benny McCabe and brewer Shane Long.
Initially, Changing Times products will be stocked in its founding member’s bars, The Palace, The Long Hall, The Swan, The Bankers, Arthur Maynes in Donnybrook, Devitts, Doheny & Nesbitts, Sheehans, Lemon & Duke, The Bridge 1859, The Blackrock, The Bank, McSorleys, Darkey Kelly’s and The Ferryman. It is expected to be expanded to additional pubs in the coming weeks.
SuperValu Off Licence of the Year Awards winners announced
On Thursday 21 November the annual Edward Dillon & Santa Rita Estates SuperValu Off Licence of the Year Awards took place at The Sheraton Hotel Athlone with four SuperValu stores winning the top awards on the night. The winners were selected from more than 220 SuperValu stores across Ireland from which 28 finalists came through the judging process.
All 28 finalist stores attended on the night and the winners were:
• Overall Winner SuperValu Off Licence of the Year: SuperValu Bantry, Cork
• Performer of the Year Award: SuperValu Togher, Cork
• Large Store Off Licence of the Year: Pettitt’s SuperValu, St Aidan’s, Wexford
• Small / Medium Store Off Licence of the Year: SuperValu Palmerstown, Dublin
The winners of this year’s Edward Dillon & Santa Rita Estates SuperValu Off Licence of the Year Awards will enjoy an exclusive trip to Chile, visiting the home of Santa Rita Estates and the city of Santiago.
John Cassidy, commercial director,
For its launch the brewery will be providing two products, Daydreamer Lager and After Hours Pale Ale. (For full interview on Changing Times see page 18)
Edward Dillon, said: “I know that it’s a hard-fought battle each year. Congratulations to each of the four winning SuperValu stores and also to each of the finalists. The dedication and hard work of the teams in every store is second to none.”
Dublin Town urges action to reverse city centre decline
Dublin Town, the voice of businesses in the city centre, representing 2,500 members, said governments can no longer hide from the realities of dayto-day life for traders, commuters, and visitors.
The continual decline of Dublin City centre must be immediately reversed by the next Government if the area is to have a meaningful future, the area’s leading business group has insisted. Recently launching the collective’s
(Pic: Photocall Ireland)
2024 General Election Manifesto, chief executive officer, Richard Guiney, said Dublin Town is calling for the full and immediate implementation of the recommendations of the Taoiseach’s task force report on the future of the City centre.
These include 1,000 more Gardaí for the area and the revitalisation of O’Connell Street.
“If the current reality of Dublin city centre is hidden from, and the necessary interventions not made, it will continue on a spiral of decline,” said Mr Guiney.
“That would have massive implications for the Irish economy and Ireland’s position on the international stage.”
Guiney said the public experience
of Dublin City centre had deteriorated to the point where people did not feel safe.
“Dublin City centre is at a pivotal moment. Footfall is trending downwards. The public believes the city experience is deteriorating. They do not feel safe and they want that to change.
“Dublin Town believes these negative trends can be systematically reversed, strengthening business and visitor confidence in the city centre, and increasing engagement.
He said an independently chaired implementation body would be the correct delivery mechanism for the task force recommendations.
“If the correct decisions are made now, Dublin’s momentum can be regained.”
Changing Times Brewery has initially launched two products; Daydreamer Lager and After Hours Pale Ale
John Cassidy of Edward Dillon, Yvonne O’Shaugnessy of Musgrave Retail Partners Ireland, Jim O’Keefe and Ronan Dempsey of SuperValu Bantry, Cork and Tom Gaskin of Santa Rita at the Edward Dillon & Santa Rita Estates SuperValu Off Licence of the Year Awards
Richard Guiney says the continual decline of Dublin City centre must be immediately reversed by the next government if the area is to have a meaningful future
First of its kind multi-feed reverse vending machine lands in Ireland
Global reverse vending provider Tomra Collection has released the Tomra R1 in Ireland, a multi-feed reverse vending machine (RVM) that enables recyclers in Ireland’s deposit return system (DRS) to pour over 100 empty beverage containers into the machine in one go – rather than inserting them one by one. It is the first multi-feed RVM available in the Irish market since the start of DRS, on the 1 February this year.
The TomraR1 offers an efficient, more user-friendly and convenient recycling experience which can increase the volume of containers returned, driving increased loyalty and revenue for retailers.
The Tomra R1 has been a hit since its launch globally and today, more than 600 machines are in operation globally, in markets like Germany, Norway, Sweden, Finland, Denmark and United States.
The desire for a fast-recycling experience was confirmed in a consumer study conducted by Tomra
in active DRS. 48% of respondents say they would like to use multi-feed reverse vending machines, and were interested in returning containers in bulk, rather than inserting them oneby-one.
“With the installation of Ireland’s first multi-feed unit, we’re making recycling more efficient and accessible for consumers across the country. This innovation enables faster, high-capacity returns, allowing more people to recycle easily and helping Ireland move closer to our sustainability goals. It’s an exciting step forward for Tomra and for Ireland’s Deposit Return Scheme,” says Peter Whelan, managing director, Tomra Collection Ireland.
On behalf of Kelly’s Spar Newcastle, Brian Kelly, store owner says:
“We are delighted to introduce Ireland’s first multi-feed RVM, it’s an exciting milestone for all of us here in Kelly’s Spar Newcastle. The Tomra R1 will save our customers time as they can now recycle over 100 containers in seconds - while creating a more seamless and enjoyable recycling experience. We are all proud to lead the way in Ireland towards a circular economy and strengthening our commitment to sustainability at our store and community”.
Diageo invests €30m to double production of Guinness 0.0
Diageo has announced a €30 million investment into the production of Guinness 0.0 at St. James’s Gate, bringing the company’s total investment into the production of the non-alcoholic stout to more than €60 million, since its launch just three years ago.
The announcement will bring the Guinness 0.0 production capacity at St. James’s Gate to 176 million pints of Guinness 0.0 a year for the domestic and international markets, almost doubling capacity.
Now in 1,700 pubs across Ireland on draught with the aim to be in 2,000 outlets by Christmas, the demand for Guinness 0.0 is increasing exponentially.
Guinness 0.0 draught has experienced an almost 50 per cent increase in volume sales between the
end of February 2023 and the end of February 2024.
The investment reflects the success of years of rigorous research and development that has gone into Guinness 0.0 and goes towards supporting the longer, more complex production process of the nonalcoholic stout, seeing it take an extra two days of brewing compared to Guinness.
Aidan Crowe, Beer operations director, Diageo, said: “Today’s investment will allow us to double our capacity for Guinness 0.0 and meet the ever-growing demand from consumers as they move towards moderation and look for more choice when it comes to great tasting, premium non-alcohol products.
“St. James’s Gate is the global hub of Guinness 0.0 production for markets around the world, and this investment goes a long way in supporting that work and continues the legacy of true innovation here in Dublin 8.” n
Ahead of the announcement at the Guinness 0.0 vessels at St James’s Gate, Dublin 8 is Aidan Crowe, director of Beer Operations, Diageo Ireland (Photo: Julien Behal Photography)
At the launch of the largest recycle machine in Newcastle, Co Dublin were John Lee, Peter Whelan, Tomra, Ciaran Foley, CEO Re-Turn and Brian Kelly Spar shop owner
Malzards Pub named Irish Pub of the Year 2024!
The recently held Irish Pub Awards recognised the best in class nationally with ten category winners awarded across eight counties at a gala evening in Dublin’s Mansion House
Malzards Pub, Stoneyford, Co. Kilkenny is celebrating after being named National Pub of the Year at the Irish Pub Awards 2024. The Kilkenny pub was crowned national champion from a field of 70 regional winners at a Gala Awards Ceremony in The Round Room at The Mansion House, Dublin. The Irish Pub Awards are jointly presented by The Vintners Federation of Ireland (VFI) and The Licenced Vintners Association (LVA). With over 1,000 entries from all over Ireland this awards programme continues to be recognised by publicans around Ireland as a valuable way to promote their business.
Malzards is a fifth-generation, familyrun business situated in a charming rural village just 15 kilometres outside Kilkenny City. This traditional pub has become a model of the “Pub as a Community Hub” by reimagining
its role and expanding its offerings to serve both local customers and visiting tourists. Through innovative offerings, Malzards has created experiences that have gained recognition in both international and domestic markets, establishing it as the top destination pub in rural Kilkenny. Their unique product range includes “The Hurling Experience,” “Gigs in the Garden,” glamping pods, motorhome accommodations, and a newly added Airbnb unit this year.
The Irish Pub Awards ten category winners are:
• Best Food Pub sponsored by Musgrave MarketPlace:
The Bailey Bar & Eatery, Enniscorthy, Wexford
• Best Tourist Pub sponsored by Fáilte Ireland:
Lowry’s Music & Whiskey Bar, Clifden, Galway
• Innovative Pub of the Year sponsored by BOI Payment Acceptance:
Mother Macs Public House, Limerick City
• Best Local Pub sponsored by Diageo Ireland:
The Liberty Belle, The Liberties, Dublin 8
• Outstanding Customer Service sponsored by Edward Dillon: Murph’s, Monkstown, Cork
• Best Music Pub sponsored by IMRO:
Gracie’s Bar Sligo, Sligo Town
• Best Outdoor Space sponsored by Bulmers: Swans Bar | Paud O’Donoghues Forge, Curragha, Meath
• Best Digital Innovator sponsored by Heineken:
The Shelbourne Bar, Cork City
• Best Late-Night Bar sponsored by Irish Distillers Pernod Ricard: Wrights Café Bar, Swords, Co. Dublin
• Best Match Day Pub, sponsored by Molson Coors:
Fagan’s, Drumcondra,Dublin 9
Speaking at the Irish Pub Awards, VFI president John Clendennen praised the remarkable quality of pubs in this year’s awards: “With each passing year, the Irish Pub Awards continue to raise the bar and the 2024 entries have truly set a new standard for excellence in Irish pubs. Winning a category award tonight is a significant accomplishment, given the exceptional quality and innovation displayed by all entrants.”
Also speaking on the night was LVA chair, Willie Aherne, “The Irish Pub Awards have solidified their place as the leading awards program in the pub industry, with participation continuing to rise each year. We are thrilled with the growth and success of the awards, and it has become a fantastic platform to showcase the crucial role pubs play in Irish business, community life, and tourism.”
Drinks Industry Ireland and the Irish Independent are the media partners to The Irish Pub Awards. In the next issue, we will look at all the winning pubs and talk directly to all the winners. n
The Malzards from Kilkenny celebrate their fantastic win as Pub of the Year 2024 with LVA chair, Willie Aherne and VFI president John Clendennen
Great savings with VFI Insurance Scheme
Launched last July, the VFI Insurance Scheme has seen participating publicans collectively save over €100,000 on their insurance costs, demonstrating the real impact of the VFI’s efforts to secure better terms for our members.
Join the scheme today:
z Eligible Pubs (5-year loss ratio of 20% or less)
To secure your 10% saving, follow these steps:
1. Contact your insurance broker: Reach out to your insurance broker to confirm your eligibility and inform them that you want to be placed in the VFI Insurance Scheme.
2. Submit your insurance schedule from last year: Provide your broker with your previous year’s insurance schedule, so we can verify the amount we are discounting by 10% and provide your broker with your VFI membership number.
3. Confirm your decision: Instruct your broker to transfer your pub policy to the VFI Insurance Scheme with NBS and Accelerant.
z Non-Qualifying Pubs (5-year loss ratio over 20%)
Request your broker contact NBS for a quote. While you may not qualify for the automatic 10% discount, we aim to secure competitive pricing that could result in significant savings.
What to avoid:
Don’t settle for temporary discounts.
If your current insurer offers a lastminute discount to keep your business, remember why these savings weren’t available before. To maximise the scheme’s potential, we need as many members as possible to join the VFI Insurance Scheme.
Your support of this initiative is crucial and strengthens our collective bargaining power, ensuring we can continue to secure better deals for all members.
Why Choose Accelerant? NBS Accelerant and NBS are already insurers for over 1,300 pubs in Ireland. By joining this scheme, you’re not just getting a discount, but investing in a more stable, fair insurance landscape for all VFI members.
The Future for Pubs Forum: Building a Resilient Pub Industry
On 1 October, the VFI hosted the Future for Pubs Forum, a dynamic gathering of industry leaders, publicans and experts focused on charting a sustainable path forward for the Irish pub sector. Held amidst the backdrop of evolving consumer trends and rising operational costs, the forum offered valuable insights, discussions, and strategic recommendations to help publicans navigate the challenges ahead.
One of the forum’s key themes was the changing landscape of food service in Irish pubs. Blathnaid Bergin from The Business of Food presented on the future of pub food, encouraging publicans to embrace high-quality, locally-sourced ingredients and create memorable dining experiences. With Irish pubs recognised globally as cultural icons, Bergin highlighted the opportunity
to tap into “food as a community hub,” suggesting that pubs can attract both locals and tourists by offering authentic Irish dishes that showcase Ireland’s rich culinary heritage. From artisanal cheese boards to regional seafood and even pizza collaborations, the discussion underscored that pubs have the power to make Irish food a central part of their brand.
Throughout the event, attendees engaged in lively discussions on operational pressures like rising energy costs, labour challenges and compliance with new regulations. VFI president John Clendennen highlighted the federation’s ongoing work to advocate for members, including calls for additional government support through relief on excise duty and VAT. The president reaffirmed that, as the pub sector continues to face
To maximise the scheme’s potential, the VFI needs as many members as possible to join the VFI Insurance Scheme
Publicans
with multiple pubs
If you own multiple pubs, the VFI subscription fee applies fully to your first pub, with a reduced fee of half this level for any additional pubs. Each pub must be individually registered as a member to qualify for the VFI insurance scheme, ensuring that all of your pubs are able to benefit from the savings and collective bargaining power of the VFI Insurance Scheme.
headwinds, the VFI remains committed to lobbying for measures that ensure the viability of Irish pubs.
The Future for Pubs Forum ultimately underscored that the road ahead will require adaptability, innovation and a willingness to embrace new trends while staying true to the core values that make Irish pubs unique. As the VFI looks toward 2025, events like the Future for Pubs Forum will continue to play a pivotal role in equipping members with the tools and knowledge they need to thrive in a challenging environment. n
Publicans Fred Malzard (left) and Anthony Morrison (right) from Kilkenny with VFI CEO Pat Crotty at the VFI Future for Pubs Forum
A day in the life!
Darren Moore, general manager of The Church Café Bar tells us about a typical day in his life
With over 20 years of experience in hospitality, Darren Moore, general manager of The Church Café Bar, has overseen the venue’s growth into one of Dublin’s iconic destinations. Welcoming over 500,000 visitors annually, the venue recently underwent a €1.35m investment, with an additional €1m planned for Q1 in 2025. With a healthy tourist trade along with a thriving domestic customer base, Darren and his staff of over 100, have adapted and changed with trends in the industry allowing them to continue to grow in a very challenging and competitive market environment.
Now, Moore is spearheading the launch of a brand-new Guided History Tour & Irish Coffee Experience, offering guests an immersive journey through over 320 years of Dublin’s heritage, all within the stunning architecture of this 18th-century landmark. Blending rich history with modern dining, the tour highlights The Church’s cultural legacy, and transformation into a vibrant bar and restaurant. To top it off, visitors can enjoy a traditional Irish Coffee demonstration and tastinga must-visit in Dublin.
What time do you get up on a week day?
I usually wake up nice and early around 6:30/7am in the morning.
Typical breakfast?
Muesli with granola, toast, and a glass of OJ.
How do you travel to work?
I mostly travel via motorbike so it’s a fairly quick journey.
How long have you been in your current job?
I joined The Church Café Bar in 2010, so I’ve been in this role for 14 years and in the industry full-time for 25 years - 29 years from when I first started part-time!
What does a typical day at work include?
It can vary depending on the day of the week. I would generally have a list of tasks for completion and any meetings set up, but I really like getting involved in the action. I also spend time front of house, on the floor, lending a hand behind the bar, or stepping in as a barista - wherever I am needed. No two days are ever the same, which makes things interesting!
Who is your favourite politician and why?
I wouldn’t have one at the moment. It feels like we’re in a challenging time globally when it comes to politics, and
it’s hard to pinpoint someone who truly stands out.
Who is the most annoying celebrity in your opinion?
Basically anyone from reality TV shows!
What is the best ad (apart from the brand’s you represent)
Sky has a new advert for Sky Mobile with Roy Keane. It’s absolutely brilliant!
Worst ad on television?
Any Eir fibre ad.
What is your favourite drink?
Nothing beats a pint of Guinness.
Claim to fame! Arthur Guinness was married in the Church when it was called St. Mary’s Church back in 1761
Darren Moore is spearheading the launch of a brand-new Guided History Tour & Irish Coffee Experience
Darren Moore, GM of The Church Cafe Bar, Dublin 1
If you had to pick three famous people to have a drink with, who would they be?
Ricky Gervais, Al Pacino and Colin Farrell.
What are the top three trends in hospitality scene at present?
Cocktails- The quality and selection of
cocktails are constantly changing and improving with the bar moving higher.
Experiences – People are looking for more than just a night out—they want experiences, like small group tasting experiences or interactive classes.
Non-alcoholic options - The nonalcohol market is growing very quickly. People are watching how
much they drink along with a growing number of people who want the social aspect of hospitality but don’t drink alcohol.
Favourite no/low brand on the market?
Guinness 0.0
Favourite pub in Ireland and abroad?
The Boars Head – Ireland
The Albert – Liverpool – It’s right beside Anfield and is amazing on match days.
Best pub for grub?
I like the Bank on College Green.
Achievement you are most proud of?
From a professional point of view, it would be coming back stronger after being closed in 2020/21 during the pandemic.
Favourite saying?
It is what it is. n
Thank you for the music!
Gleeson’s pub in Clonmel is a thriving music venue and the owner of this popular venue, Richard Gleeson hopes to keep the music playing as his daughter takes over the reins
Two things about Gleeson’s Pub in Clonmel make it unusual by today’s standards. One is that they don’t serve food and manage to trade very well without it and the other is that there is a family member willingly volunteering to take over the business when Richard retires. This has become a rarity in a time where many children have witnessed their parents give their lives to a business and get nothing in return but stress. That’s a sad reality but Gleeson’s situation shows that there are still a cohort of family businesses going strong and the intention is to continue trading under the next generation’s stewardship.
Sophie Gleeson has watched her grandparents and her father work in this business and still wants a part of the action and there is something heartwarming about that.
The Gleesons are in business for 40 years here in Clonmel and they celebrated this impressive milestone just a few weeks ago. “My parents bought the place in 1984 and it was completely different to what it is now,” explains Gleeson. “We lived in the back for a time when it was being renovated so I literally grew up in the pub.”
second time in the late 90s and then I took over. I was eager to do it anyway at that point in time. She still came back in some capacity at a later stage,” he explains.
The sound of music
Richard was keen to put his mark on things and being a great lover of music, he steered the business in that direction and it has been a well-known music venue since.
“I was very much into music and that drove me to book bands and get more involved in the music scene. My mother would have always wanted the music turned down when she was here!” he laughs.
Sandra Hill, the manager has worked for the Gleeson’s for 30 of those years and is like a part of the family too.
How did they come to acquire the pub in the first place? “My Dad had been in finance before he took on the pub. He had been pretty involved with a sports club in Clonmel and had helped run the bar there and he was a very social person so it was a natural fit for him. My mother would have always been very well-liked and had worked in the P&T (Post and Telegraph). She has the gift of the gab. They both worked in the business full-
time and myself and my brother and sister would have collected glasses and cleaned the lines and did all the necessary things as we grew up. It was something I enjoyed as a child.”
Richard knew from an early age that he wanted to run the business and he never wanted to do anything else.
“I remember being in school and the career guidance teacher asking people what they wanted to do and I said I was taking over the pub. My siblings had no interest in working in the pub and found their own career paths.”
He took over the running of the pub in his mid-twenties. “My parents split and my mum took possession of the pub and she drove it on for a few more years. She was a hard worker and kept it going. She then got cancer for the
One of the toughest parts of it for Richard is managing the budget yet still providing top-class talent that his customers have come to expect. “Bands are looking for more money as everyone is paying musicians a higher wage at the moment which is not a bad thing but unfortunately, that has run up the price of an ordinary gig in a pub. I don’t charge a cover price so I have to manage my budget. Because we’re in business so long, and we have music all the time we have separated areas and we’re pretty big into live sport aswell. The sport brings people in too. Tomorrow night we have the rugby so we’ll have a big crowd in and when the rugby match finishes, we’ll have a guy playing guitar straight away.”
He tries to cater for all musical tastes and has some really talented musicians as regulars. “We have musicians that play all the singalongs and current pop songs but I also bring in bands that do classic rock. I have a Thin
Richard Gleeson with mother Irene, daughter Sophie and manager, Sandra Hill. Sandra has worked for the family for nearly 30 years
Lizzy cover band that is excellent called Dedication. We also have Big Generator and Blue Moose – both of them are fantastic and we have a local band called the Pearly Whites, who are out of this world: they are a ten-piece with brass. They’re up there with the best. They are a wedding band but they play Electric Picnic and can change it around for whatever you need.”
The clientele ranges from 18 year olds to 70 year olds and everything in between. “My own children are coming through now with their friends,” admits Richard.
The music stage is situated in the adjoining beer garden which doubles as a seating area when the gigs are on. The beer garden is a favourite with the younger crowd. “Oddly enough it’s not really about smoking,” he says of the popularity of the outdoor space. “The younger people just like the outdoor space. Even if I have music on or not,
they go out there. I think it’s where some of them got to go drinking first after Covid and of course they don’t feel the cold!”
An industry rich town
Clonmel is an industry rich town with a host of pharmaceutical companies like Abbott and Boston Scientific and other big companies like Bulmers that have been in situ for many years. There are also a lot of smaller localised industries like Carolan’s Irish Cream and Glenpatrick. Richard explains how this came to be. “There was huge IDA development in the 70s and 80s which attracted a lot of big companies. We’re been very lucky as there is no unemployment in the town.”
Despite such strong industry, the biggest town in Tipperary is like anywhere else and has some problems. “Most of the problems are from drugs and drug treatment centres around the areas. Cocaine is a huge issue
and very hard to tackle as well. It’s a bugbear of mine,” explains Richard. “I have to make a judgement call about what is happening in my premises but if I make that judgement call, I can be brought to court for defamation. It’s not a right to refuse, it’s an obligation to refuse. We’re getting to a point where no one can make a decision on anything because everyone is afraid of getting it wrong. If I catch someone in the act of taking drugs, I can act but if I see someone moving between the toilets and suspicious activity, I can’t do anything. You’re in your premises but you can’t control what is going on,” he explains.
He tells a story of a publican friend who caught two men taking cocaine in the toilets and when he flushed the bag of cocaine down the toilet, the lad threatened to call the guards on him. “That’s what you are dealing with. That’s the world we are living in that someone wants to call the guards
Gleeson’s of Clonmel are in business 40 years this year
One of the toughest parts of it for Richard is managing the budget yet still providing top-class talent that his customers have come to expect.
The music stage is situated in the adjoining beer garden which doubles as a seating area when the gigs are on
to report their class A drugs were flushed down the toilet. I try to talk as much sense as I can to the younger generation. Unfortunately the ones who aren’t doing it are the outliers,” he admits.
Costs keep rising
Despite these common issues Richard is running a thriving business but is affected by price hikes just like everyone else. He says that costs just keep rising and it is having an impact. “All costs are ridiculous at the moment. Supplier costs keep rising. Those increases have an impact and make a difference. Wage costs are a big issue for most publicans and going forward it’s getting tougher. We’ve always looked after our staff and have paid them over the minimum wage but the rate at which the wages are going up is unsustainable. I’m a publican that opens seven days a week but a lot are not doing that anymore. Some people close Monday and Tuesday and some only open Thursday through Sunday. It’s just that you lose money on the other days so I see why people are doing it.”
so we don’t know where it will go and I always say that people will lament the loss of the Irish pub when it’s gone.”
They have never done food and they are now thankful for this due to food costs being so high. “For years we have worked on the basis that we are a centre of town pub and there are loads of food options around so I don’t mind people bringing in food especially if they stay drinking for longer. Sometimes I order a load of pizzas and just put them out on the tables. The rhetoric was that if you didn’t have food, you wouldn’t survive but now it’s the ones doing food that are struggling,” he says.
aged 12 and he hopes they will also be involved within time if they so wish.
“I’d like all my children to do a bit of bar work as it’s a life lesson and you are dealing with people at their best and their worst. You see all sides of everybody. It’s great and it’s hard work and you learn a hell of a lot.”
The work/life balance is a tough one to manage in the hospitality business. Richard works seven days a week and just takes Wednesday nights off, although he insists he always makes sure to take two weeks in the sun every year. So how does he feel about his eldest taking it over from a lifestyle point of view?
There are massive consumer trends to show that the younger generation is not drinking as much as they used to. Richard says they socialise but it’s little and often and led by occasions. “They are into their health and fitness and focused on not drinking. Young men in particular are getting all their information from TikTok, which is saying not to drink beer but to drink clear spirits so a lot of young men drink vodka now. There are lots of lifestyle changes happening
The rhetoric was that if you didn’t have food, you wouldn’t survive but now it’s the ones doing food that are struggling, says Richard
Succession planning
An awful lot of publicans will be the last generation running their pubs because it won’t be a viable enough business to take over. The Gleeson’s succession plan, as earlier mentioned is that his eldest daughter Sophie will eventually take over. Richard has two other daughters, Alex aged 19 and Mia,
“I can’t direct my daughter as to whether this is viable going forward. I was trying to discourage her at the start but like any father I’m gauging it and if she really wants it that’s fine, but I want to make sure that she really wants it. When my parents had it they did really well and managed to make a really good living from it and have a comfortable if not affluent life. I would say that I’m just comfortable and we would be known to have one of the best bars in the town. I’m not trying to say I’m destitute but it isn’t what it was. There is no going off and buying property with the money returned from the business but for my parents, this was possible back in the day. I have to manage my costs carefully. I’ll work alongside my daughter for a while until she’s comfortable but I can start to pull back a little bit and that’s what I’d like to do.” n
Richard says that people will lament the loss of the Irish pub when it’s gone, which could happen if costs don’t stop rising
Bar Convent Berlin 2024
For
three days, from 14 to 16 October 2024, Berlin was the place to be for the international bar and beverage industry. Over 15,000 visitors and over 500 exhibitors and partners, came together for networking, a showcase of innovative products, workshops and talks. Fionnuala Carolan reports on the highlights of the show
This year’s BCB once again drew the international bar world to Berlin offering the ideal setting for three days of networking in the city that is buzzing with life and knows how to do bars and nightlife like nowhere else. Over 15,000 trade visitors from 87 countries came together at the event to gain exclusive insights into innovative products, deepen business relationships and benefit from the wide-ranging education programme.
At the first morning’s media briefing we were told that BCB is going to be held in London next year, a first for the brand.
Ideal business contacts at the touch of a button
Networking between manufacturers, bar owners, bartenders and distributors took centre stage. To facilitate this the Matchmaking Lounge was accompanied by the online “Matchmaking” tool that facilitated networking and appointment planning on site. Exhibitors and visitors were able to search for suitable contacts ahead of the trade show and arrange meetings at the event itself. More than
1,500 meetings were confirmed over the three days of the show.
“Important business is conducted in the industry at BCB every year. This year, we were able to take this aspect of our trade show to the next
Fionnuala Carolan, editor Drinks Industry Ireland at Bar Convent Berlin
Exhibitors and visitors were able to search for suitable contacts ahead of the trade show and arrange meetings at the event
level thanks to Matchmaking. We’re delighted it went down so well and that it made us even more able to help our exhibitors and visitors forge ideal business contacts on-site”, explains Petra Lassahn, director of BCB.
BCB sets new standards in education
The education programme at this year’s BCB was the largest in the history of the fair and was enhanced by numerous interactive workshops. Experts offered exciting keynote speeches, panel discussions, tastings and practical workshops in seven education areas.
The new Workshop Stage with its interactive sessions and full focus on practical tips proved a magnet for visitors. It was not unusual to see long queues behind the seating, as was the case at the session held by American content creator and drinks photographer Jordan Hughes. Hughes hosted a number of interactive sessions over the few days.
“We took a close look at the industry and saw what it needs. Bartending isn’t
just theory. And so the new Workshop Stage has delivered countless handson elements – from garnishing and carbonation to working flair. The Education Programme has once again cemented BCB’s role as the mustvisit event of the year”, said Angus Winchester, BCB director of Education.
The importance of good education – especially for the next generation – is also highlighted by Daniel Schöll, brand ambassador at House of Suntory: “For the next year, the industry should focus on educating people, getting new people into this amazing business, because we need young people to follow up all those great legends we work with today,” he said.
Despite the increasing presence of women in management positions in the bar scene, they still receive far less than their male colleagues in negotiations, resulting in lower wages, fewer promotions as well as missed opportunities for advancement
Irish brands
There were many Irish brands represented at the show and it was clear that Irish whiskey in particular commands attention from bars across Europe. We spoke with many of the exhibitors who agreed that it was important to attend these shows, not just for perspective new business but also to get a taste of what is happening across the drinks business in Europe. Some of the brands we saw in attendance were Teelings, West Cork Whiskey and Five Farms Irish Cream.
American content creator and drinks photographer Jordan Hughes hosted a number of interactive workshops over the three days
There were a host of Irish brands flying the flag for Irish produce on show at BCB
Agave spirits and the low & no segment continue to grow
Once again this year, numerous exhibitors used BCB to showcase their new products and innovations. The trade show offered a comprehensive overview of the current developments and trends that will shape the bar world in the coming years.
One thing is quite clear: the agave theme is far from over! The trend is still very much in evidence in the industry. There were some 100 tequila and mezcal products to sample at this year’s BCB. Just like last year, exhibitors of agave spirits were welcomed at the Mexican Embassy on the eve of BCB to toast three successful days at the show.
Another highlight at BCB was the “Low & No” bar, which established itself as a hotspot for innovative, lowalcohol and alcohol-free drinks after its premiere last year. The “Amaro Bar” team from London presented a range of flavourful creations proving that high-quality drinks are also possible without alcohol. The growing demand and large number of exhibitors emphasise the growing impact of this segment on the industry.
“This year, you could really see non alc and low ABV is in the play. The big winners, even on a small scale, are low ABV and no ABV. There’s a shift in consumption going more to day consumption, dinner consumption and lower ABV. For us personally, we are under the same investor house as Undone, with a premium spirits and non-alcoholic spirits portfolio. It’s a very exciting turf, rapidly growing and getting a lot of attention also in the on trade right now”, says Benedikt Fimpel, head of Sales Export at Thomas Henry. In addition to Low & No, vegan
The no & low trend was evident at the show with numerous exhibitors in attendance
product alternatives were also a growing trend at the trade show. For instance, vegan egg white substitutes can ensure that you don’t have to miss out on creamy and flavourful cocktails without animal products.
“Since the beginning of this year, we see more and more brands adding vegan products to their product line. At BCB, we see our customers and get the confirmation by bartenders that our products for brands are on trend”, explains Marijke Meijer, senior sales manager at Creamy Creation. A sustainable trend that is certainly worth keeping an eye on.
Enthusiasm
for wine in bars is
growing
The Wine Workshop Area in the Palais of Messe Berlin was also very popular with the bar community, putting the topic of wine centre stage at BCB for the first time now. The workshops organised by Kalk & Kegel and Johannes Schellhorn were fully booked down to the last spot.
“With the Wine Workshop Area, we were able to offer bartenders great added value that was not yet available in this form at BCB. The strong interest and positive response show there’s definitely a need for further training in this area and that the bar world is open to wine, especially natural wines”, says Michael Pöcheim-Pech, wine expert and publisher of Kalk & Kegel.
Acquiring a taste for it
At the BCB Whiskey Embassy popup bar, the Collab Bar team from Hamburg led by Chloé Merz also demonstrated all the creative and modern cocktails that can be conjured up with the traditional spirit, proving all the more that whisk(e)y is for everyone! The Education Area went hand in hand with the bar hotspot, where the OurWhisky Foundation created a varied programme revolving around the topic of Whiskey. This opportunity for further education was also very popular.
Women in the bar industry: flagging up prejudice and misconceptions
Becky Paskin, the founder of Our Whisky Foundation gave an interesting talk about women’s growing relationship with whiskey and how they are trying to educate women on the versatility of whiskey and moving away from the idea that it is just a man’s drink.
“Do you even like whiskey?”
Unfortunately, women in the whiskey industry still often hear comments like this. In one of her sessions at the BCB Whiskey Embassy, Paskin clearly explained that this old cliché is long outdated. She illustrated how unconscious bias fuels sexism in the whiskey industry and what can be done to overcome it.
In a Main Stage Session, participants also highlighted the inequalities that still exist between the genders. Despite the increasing presence of women in management positions in the bar scene, they still receive far less than their male colleagues in negotiations, resulting in lower wages, fewer promotions as well as missed opportunities for advancement. The DBU stage also focussed on the current state of play and issues facing women in the bar industry.
“There’s definitely still a lot to do, but we’re already seeing positive developments for women in the industry. However, there needs to be better cooperation to address the existing problems. That’s why raising awareness on this topic is still extremely important”, said Maren Meyer, chairwoman of the Deutsche Barkeeper-Union e.V. (German Bartenders’ Union), after the session. n
Becky Paskin, the founder of Our Whisky Foundation
Time for change
A new brewery named Changing Times has been launched by some of Dublin’s best-known publicans and is being run by well-respected brewer, Shane Long. With the might of these seasoned publicans behind this ambitious venture, it feels like it could be the start of a significant change in the industry
An investment of €1.8m has been ploughed into the new Changing Times Brewery set along the banks of the Royal Canal in Dublin’s Glasnevin. The publican owners, of which there are 12, say it aims to encourage their customers to try some “new, refreshingly Irish” beers. Something about this move feels like the start of a mini revolution of sorts, changing the dynamic between publican and producer and in some ways taking back the reins from the mighty suppliers, whose mercy they have been at for far too long.
Changing Times Brewery is backed by the families behind some of Dublin’s best known pubs, as well as Cork publican Benny McCabe and brewer Shane Long, formerly of Franciscan Well Brewery, which he sold to Molson Coors some years ago.
So where did the idea for a publicanowned brewery sprout from and how did they all get involved?
According to Willie Aherne of the Palace Bar on Fleet St in Dublin 1, who is among the founders and currently the chair of the LVA, the project has been going on for two years. “It was November two years ago when we sat down and started talking about this. As all good plans come about, it was over a couple of pints,” he admits. “A few of us would have a good relationship with Shane Long, going back to the days of Franciscan Well Brewery in Cork and we would have given him a leg up and stocked his beer before craft beer exploded. Shane was always very grateful and said he’d never forget us for that so the idea was hatched and it was a combination of looking at our counter and listening to our customers. We said it would be great to be masters of our own destiny so we set the wheels in motion really. We said, “why not, why can’t we?”
The twelve publicans are all equal partners and investors and initially, Changing Times beers will be stocked in just the founding members bars - The Palace, The Long Hall, The Swan, The Bankers, Arthur Maynes in Donnybrook, Devitts, Doheny & Nesbitts, Sheehans, Lemon & Duke, The Bridge 1859, The Blackrock, The Bank, McSorleys, Darkey Kelly’s and The Ferryman. It is expected to be expanded to additional pubs after the initial launch.
“The idea was for a group of us from the family pubs here in Dublin and we would predominantly concentrate on the city centre and initially get it into our own houses and fine tune things, see what we’re doing wrong and what we are doing right and we’ll learn so much in the coming months.
The idea of it being locally brewed a couple of miles from us here along the banks of the Royal Canal in Glasnevin is a source of pride for the publicans involved. “We looked at numerous sites around the city but we had a source and got a bounce of the ball in an industrial estate there and managed to secure a five year lease. We have
to make sure it’s a viable business but you never know down the road how it will develop,” says Aherne with a quiet confidence.
“The initial investment is €1.8 million. Shane Long had very good contacts for all the equipment from Germany so we got good favourable terms. The unit we got was at a very favourable cost too. I think between twelve of us it took the pain out of it and it was doable,” says Aherne.
Products to be launched
For its launch the brewery is producing two products, Daydreamer Lager and After Hours Pale Ale. According to the brewer Shane Long, Daydreamer Lager is light but malty, with a background hoppy character which balances out the grainy sweetness. After Hours Pale Ale, is hazy and light coloured, with a vibrant hop aroma of citrus, pineapple and mango.
The first two products that have been launched by Changing Times Brewery are Daydreamer Lager and After House Pale Ale
Long outlined the process involved in developing these products, “Combining high calibre hops, barley, malt, yeast and more with the insights of our customers, we’ve been able to develop drafts with a great taste that we believe will help change people’s minds and become their regular pint.
The first session
The owners invited the staff from all the pubs to the brewery to taste the product a few days before the launch and it was a big success. “We had a few hundred staff here over two nights. They are feeling the excitement too and they have to be behind it. They’ll be at the coalface,” says Aherne.
Alan Campbell from The Bankers says that every one of the investors were involved in creating the taste profile for the beers and he feels they have created a “sessionable beer”.
“Shane is the brewer but he has brought us along every step of the way,” explains Campbell. “Collectively we told him the taste profile that we wanted - something mainstream. I always judge a beer when I’m behind my bar on whether someone has a second one. If they just have the one, it’s not a sessionable beer. I think that our lager is definitely a sessionable lager.”
When asked what it could be likened to he said, “It’s like one of our main Dutch lagers with a bit more taste profile. That’s my opinion. When you have 12 different personalises with 12 different ideas it takes a while to get it right so we would taste them and say yes we’re nearly there and then Shane hit the nail on the head with this one.”
The question is will it work in a crowded market place and without a huge marketing budget to rival the main players? Campbell is confident that there is a gap in the market for a mainstream Irish lager. “When I go to Spain or to Belgium, I like to drink a local drink, whatever they have on
offer. I don’t want to be drinking Irish beer. When Americans or Europeans come over here, there are not too many Irish beers apart from the Guinness of course. My pub would be 70/80% tourists and 99% whiskeys bought are Irish whiskeys because Americans don’t come to Ireland looking for bourbon. They want Irish whiskey. So it’ll be nice to have an Irish alternative [beer] that has a story to go with it,” he says.
“People think we did it so we can control the prices but that wasn’t what was driving it. It was the fact that we didn’t have any Irish mainstream beers that are brewed locally and we wanted to do something different for our customers,” he insists.
Building a brand
The brewery is currently producing 100 kegs a week for the Dublin pubs, but there is capacity to produce up to 250 kegs a week, or over 10,000 a year. They hope to expand their product range in early 2025, as they have another product nearly ready to go. The idea is to build a brand but a very
good quality one before expansion.
“We already have other publicans interested in the concept of what we are doing. We’re not going up against the big boys. The price profile will be the same [as other market leading beers] and we’re not interested in undercutting the bigger brands. It’s not cheap beer or cheap ingredients and we have state-ofthe-art equipment. Why would we try to cheapen it by selling it cheap. We’re here for the long haul,” says Campbell.
One of the key ingredients to the success of the project thus far is that the publicans are all good friends and socialise together, and Campbell jokes, “Even our wives socialise together. We’ll be like the Kardashians!”
To make space for this new beer, will others be facing the chop we enquired? “Every year there are a few changes on our counters as we are all carrying too many beers. We could have 8/9 lagers on our counters. You look at other countries and you might see two or three taps. We were in Paris
So the idea was hatched and it was a combination of looking at our counter and listening to our customers. We said it would be great to be masters of our own destiny so we set the wheels in motion really. We said, “why not, why can’t we?”
Willie Aherne of the Palace Bar says his motivation for being involved was to give his customers something fresh
The launch night of Changing Times was attended by the staff and families of the publicans involved in the project
last year in a beautiful little bar called Harrys and it had one unbranded tap and we drank that beer like it was going out of fashion,” Aherne recalls fondly.
Too many cooks perhaps?
The main reservation from a project like this would be that there could perhaps be too many bosses. Aherne assures me that they intend to avoid any drama if at all possible. “The idea putting this together was it would be as little drama as possible. We picked good progressive houses and good publicans to be involved. We’ve had to have rules and regulations. We’ll have
4/5 meetings a year. Everyone has had a hand in this and will email Shane with ideas for glassware or the branding etc and he would put it all together and there would be a meeting and we go with the majority all the time. We’re all equal partners. Shane is the manager but we’ve all put the shoulder to the wheel on this.”
Has he enjoyed the process? “My wife says that all I talk about it the brewery! We have ate and drank this over the last two years and it is going to be a rollercoaster over the next few years. It’s something totally new and it’s exciting. It will be great to
serve these beers that we have had input into taste, branding etc and see how they are received by the public. We’ll be very excited to see it when it’s on our counter. A new dynamic to our houses.”
“I actually think we are going to make history down the road, says an ebullient Campbell as we finish our chat. “I’m delighted to be part of it. I feel really strongly about it. I really feel like there is a market for it, first in Dublin and in Irish pubs. It will spread very quickly. I’m confident of that. Its good quality Irish beer.”
n
Left: Marcus Houlihan, The Long Hall and Dearbhla Houlihan at the launch party for Changing Times Brewery in Glasnevin
Paul Sheehan (Sheehans’), Jurgita Sheehan, Evelyn Policky, Darragh Policky and Alana Sheehan
Shane Long
Kaylee and Desmond Fitzgerald
Benny McCabe and Family at launch of Changing Times
Above: Jane O’Brien, Keith O’Brien, Bernadette O’Brien and Thomas O’Brien (The Ferryman) at the launch party for Changing Times Brewery in Glasnevin
Understanding staff entitlements around Leave for Medical Care purposes
Caroline Reidy, managing director and founder of The HR Suite is a HR and employment law expert. She explains to employers how their staff are entitled to avail of Leave for Medical Care and the differences between this and Force Majeure
Leave for Medical Care was introduced via the Work Life Balance and Miscellaneous Provisions Act 2023. To avail of this leave, it is important for both employees and employers to understand the rights and obligations in relation to Leave for Medical Care purposes and how it differs from other types of statutory leave.
Who can apply
An employee has the right to take a leave of absence from work, which is unpaid, in order to care for a person who requires substantial care or support for a serious medical condition. In order to qualify for this, the said person must be:
1. A person of whom the employee is the relevant parent
2. The spouse or civil partner of the employee
3. The cohabitant of the employee
Caroline
Reidy, managing director of the HR Suite
4. A parent or grandparent of the employee;
5. A brother or sister of the employee;
6. A person (other than one specified in the above) who resides in the same household as the employee. There is no minimum service requirement to avail of this leave.
Entitlement to leave for medical purposes
It is important to note that, only in situations where the employee must personally care for or support a family member or cohabitant, who needs substantial care or support for a serious medical condition, will leave for medical reasons be granted.
Number of days
Employees are entitled to up to five days unpaid leave for medical purposes per year. In circumstances where an employee takes only part of a working day as leave for medical care purposes, this shall be considered one full day of their entitlement.
Application process
As best practise, employees should submit a written request to be retained by the company, and the employer should issue a written acknowledgement of the request. The employer may ask the employee to furnish any information that may be reasonably needed to support the leave, such as the employee’s relationship to the person for whom the
leave is being requested or has already been taken, the type of personal care or support that the employee is required to provide to the person in question, and relevant documentation pertaining to the person’s need for the significant care or support in question, such as a medical certificate.
Record keeping
Employers must keep a record of all leave taken by employees for medical care purposes, including the dates and times of each employee’s leave. These records must be kept on file for a minimum of three years.
Protection of employment rights when availing of Leave for Medical Care Purposes?
• All employees have the right to resume working in the same role held just before being absent on leave for medical care purposes.
• The period of leave in relation to leave for medical care purposes will count as continuous employment.
• An employee cannot be dismissed for requesting or taking this leave.
• Employers are not allowed to penalise employees or treat employees unfairly in any way, such as, by choosing to lay off or offering less favourable working conditions, after an employee has requested or taken Leave for Medical Care Purposes.
The above information has set out basic guidance for Leave for Medical Care Purposes. There are other types of family-friendly statutory leave. An
example of a different type of leave which is similar to Leave for Medical Care Purposes is Force Majeure Leave. It is important to note that Force Majeure Leave is not the same as Leave for Medical Care Purposes.
Force Majeure
The Parental Leave Act 1998 states that, an employee is entitled to take “Force majeure Leave”, where for urgent family reasons, owing to an injury to or the illness of a person referred to (under Section 13(2) in the Parental Leave Act, 1998), the employees immediate presence is indispensable at the place where the person is.
The persons referred to under Section 13(2) are:
a) A person of whom the employee is the parent or adoptive parent
b) The spouse of the employee or a person with whom the employee is living as husband or wife
c) A person to whom the employee is in loco parentis
d) A brother or sister of the employee
e) A parent or grandparent of the employee
a) Persons of such other (if any) class or classes as may be prescribed
Force Majeure Leave is paid leave which arises unexpectedly. Where an employee has taken Force Majeure Leave, the employee should, as soon as reasonably practicable thereafter, confirm that they have taken such leave specifying the dates and set out a statement of facts entitling them to the leave. Force Majeure leave, once approved, gives the employee an entitlement to paid leave of up to three days in any twelve consecutive months, or five days in any thirty six consecutive months.
Therefore, it is important that employers and employees alike understand the difference between these two types of leave.
If you are an organisation based in the Republic of Ireland and require further information or advice relating to HR, please do not hesitate to contact our office on (066)7102887 or email us at info@thehrsuite.com
For more information visit www.thehrsuite.com or read our blog n
As we hit the busiest time of the year for the drinks trade, both in the on and off trade, Drinks Industry Ireland has compiled a list of the must-have drinks to stock for the season ahead and included plenty of Christmas drinks inspiration from the leading brands
Retail sales for alcoholic beverages typically peak in December, with significant spending in the weeks leading up to Christmas. In recent years, various sectors, such as craft beer and premium spirits, have seen notable growth.
From office parties to family gatherings to the annual meet-up with friends, Christmas is the one time of the year that Irish people make a special effort to socialise and touch base with those they deem important in their lives. With a cost of living crisis ongoing, people are tending to opt more often for drinks rather than dinner when meeting in larger groups but may splash out on more costly drinks for the occasion. We see the cocktail trend come to the fore at Christmas so having the right selection of liqueurs available is important. Irish consumers enjoy trying new flavours and products during the festive season, which may lead to increased sales of limited edition or seasonal products.
Popular choices around this time of the year include Irish whiskey, mulled and sparkling wines and hot beverages like Irish coffee and port. Also the traditional drinks such as Irish cream liqueurs and Irish whiskey brands often see increased sales around Christmas, as they are popular gifting items and staples at holiday celebrations.
Celebrate the season in style
As the winter chill sets in, there’s no better way to warm up than with a festive cocktail that embodies the spirit of the season.
Introducing the Fercullen Spicy Sour, a delightful creation that combines
Drink and be merry!
the rich, smooth flavours of Fercullen Falls Irish Whiskey with a zesty twist, perfect for any holiday gathering.
Fercullen Irish Whiskey, renowned for its perfect blend of 50% malt and 50 % grain and smooth taste, serves as the heart of this cocktail.
The Fercullen Spicy Sour brings together the whiskey’s warm vanilla notes with a vibrant blend of fresh lemon juice, a hint of honey, and a dash of aromatic bitters. The magic ingredient? A touch of winter spice that adds a warming kick, making this drink an instant favourite for the colder months.
To prepare the Fercullen Spicy Sour, start by combining 50ml of Fercullen Irish Whiskey, 25ml of freshly squeezed lemon juice, and 15ml of honey syrup in a shaker with ice. Add a dash of bitters and a pinch of winter spice - think cinnamon or nutmeg. Shake well and strain into a chilled glass. Garnish with a lemon twist
Fercullen Spicy Sour combines the rich flavours of Fercullen Falls Irish Whiskey with a zesty twist >>
IRELANDʼS HIGHEST AWARDED MALT IN 2024
and a sprinkle of cinnamon for that extra festive touch.
Whether you’re hosting a Christmas party or enjoying a quiet evening by the fire, the Fercullen Spicy Sour is the perfect companion. Cheers to a warm and wonderful holiday season!
Taking the gold in Irish cream liqueur
Create wholesome memories and rituals this Christmas with Five Farms Irish Cream liqueur. Made with fresh Irish cream from five family-owned farms along the Wild Atlantic Way in West Cork, Five Farms is the first ‘farm to table’ Irish cream liqueur and prides itself on using fresh and local ingredients to create an indulgent and delicious drink, perfect to enjoy over ice.
Whether you’re hosting Christmas dinner or cozying up by the fire with friends over the festive season, Five Farms, which contains 10% premium Irish whiskey, is the ultimate after-dinner treat or gift this season, especially for whiskey lovers or supporters of Irish produce.
Crafted with passion and precision, Five Farms the superior Irish Cream Liqueur, features an array of comforting flavours such as butterscotch, caramel fondue and vanilla bean jumping after-dinner from the glass. This lush palate coats the mouth with flavours of coffee with fresh cream, dulce de leche, coconut, maple, and Belgian waffles. Use Five Farms to create delicious winter cocktails, ideal for elevating your holiday festivities.
Five Farms Irish Cream Liqueur was awarded the gold medal in the Cream Liqueur category in the 2024 Blás na hEireann Irish Food Awards.
The
cornerstone
of more than 350 internationally renowned cocktails
Cointreau has launched a redesigned version of its liqueur bottles, which are now made from “two-thirds recycled glass”. Describing the brand refresh as the “most momentous of its kind in 140 years”, both the bottle and the label have been altered.
As well as looking to boost its sustainability credentials by using recycled glass, convenience and practicality were also a consideration when redesigning the bottle. The bottle has been made “four millimetres taller to facilitate its grip” and make it “easier to hold”. Similarly, the newly textured cap “provides better grip for an easier twist-off” while simulating the skin of an orange.
However, the bottle still displays traditional design features such as the Cointreau medallion.
Spirit lovers, both past and present, recognise Cointreau as a core building block in premium cocktails creation. Cointreau is the cornerstone of more than 350 internationally renowned cocktails such as the Margarita, Sidecar and Cosmopolitan. It enhances your cocktails with its perfect balance. Check out cointrau.com for some cocktail ideas.
For more than 30 years, the finest orange peels are carefully selected by master distiller, Carole Quinton, to create the definitive orange liqueur. “A masterpiece crafted through the unique distillation of all-natural sweet and bitter orange peels, resulting in a crystal clear liqueur that strikes the perfect balance between sweetness and freshness,” says Quinton Cointreau is distributed by Barry & Fitzwilliam.
A favourite for coffee cocktail lovers
The Tia Espresso Martini has been the classic evening pick-me-up since its creation in the 1980s. Tia Maria is the must-have ingredient for this classic cocktail. It’s as delicious today as it’s always been. Tia Maria has been a favourite for coffee cocktail lovers the world over and it was even used in the very first Espresso Martini recipe over 40 years ago, by creator Dick Bradsell.
Among the top bartenders in the UK,
The most recommended and liked by bartenders: Among top bartenders in the UK, 67% stated they would use Tia Maria in their bar if they had a choice, surpassing other coffee liqueurs. Furthermore, 63% of them greatly appreciated the taste of an espresso martini made with Tia Maria, a higher preference than competitors.
100% high-quality Arabica coffee beans, medium roasted, are coarsely ground to maximize extraction quality. This ground coffee is then filtered through the cold brew method. This process ensures the aromatic notes of coffee and provides balanced sweetness and smoothness with low acidity.
The premium quality of Tia Maria begins with selected and certified suppliers, ensuring an uncompromised vegan product. What sets Tia Maria apart is its commitment to offering a genuinely vegan product that meets the highest standards of quality. Tia Maria offers a real vegan coffee liqueur without compromise. Thanks to the infusion of Madagascar Bourbon Vanilla, which is one of the world’s most prized vanillas, it contains less sugar than its main competitor but they keep a perfect velvety sweetness that harmonises impeccably with the coffee flavour.
See TiaMaria.com for more cocktail inspiration. Tia Maria is distributed by Barry & Fitzwilliam.
Cointreau is used in popular cocktails such as the Margarita, Sidecar and Cosmopolitan
67% stated they would use Tia Maria in their bar
Five Farms Irish Cream Liqueur was awarded a gold medal at the 2024 Blás na hEireann Irish Food Awards
A GIFT TO SHARE THIS CHRISTMAS
The world’s favourite Italian liqueur
Disaronno is an Italian style icon: smooth taste, unmistakable aroma, unique and distinctive design of the bottle, original square cap and the golden label that adds a sense of contemporary elegance and style. With the cream liqueur category growing, Disaronno is ready to play, with the incredibly smooth Disaronno Velvet Cream Liqueur.
Disaronno is the proud ambassador of the endless Dolce Vita, telling a story through the iconic postcards of the Italian beauty, thanks to a new world of reference.
Disaronno captures the senses with its amber colour, rich aroma and incomparable taste which has made it the world’s favourite Italian liqueur. It has a sweet and fruity character, complemented by a warming sensation. The taste is intense, and has a persistent fragrance that remains unchanged even with the addition of ice.
Widely enjoyed with cola over ice and a slice of lemon, Disaronno is versatile and has an unmistakable taste when used as a key ingredient in cocktails. This Christmas, enjoy the iconic Disaronno Sour.
How to make a Disaronno Sour:
Disaronno Sour is a unique and refreshing drink in which the distinctive notes of Disaronno blend with the scent of freshly-squeezed lemons. All that’s required is 50ml Disaronno, 25ml fresh lemon juice, 5ml of sugar syrup and egg-white. You shake all the ingredients with ice and serve with a garnish of lemon for a beautiful cocktail.
The most popular Disaronno cocktails include the Disaronno Sour, the Irish Godfather and the Disaronno Fizz. For more cocktail ideas from Disaronno, check out Disaronno.com.
Disaronno is distributed by Barry & Fitzwilliam.
Combing traditional brewing with modern techniques
The carefully crafted selections from Boann Distillery in Drogheda offer something special for every whiskey connoisseur and gin lover on your Christmas shopping list.
Boann Single Pot Still Irish Whiskeys (Marsala, Madeira, P.X.): Boann Distillery combines traditional brewing and distilling methods with modern techniques to create its distinctive whiskeys. In June 2024, the distillery released its first Single Pot Still Irish Whiskeys to the global market, offering three exceptional expressions: Marsala, Madeira, and P.X. Each whiskey was matured in a variety of casks, giving each its own unique flavour profile.
Crafted using Boyne Valley well water and local grains, these whiskeys were made with the same spirit that won Best New Make and Young Spirit at the World Whiskies Awards in 2021. Bottled at 47% ABV with no added colour, each expression is presented in a bespoke package—an ideal gift for whiskey aficionados.
Available for €69.95 per 700ml bottle at Celtic Whiskey Shop, Molloys, McHughs, Sweeneys, Martins, Irish Malts, and other independent retailers, or directly from boanndistillery.ie/
A great stocking filler
Looking for a great stocking filler? The Whistler Trilogy Mini Pack is an ideal introduction to Boann Distillery’s Whistler range. This set includes three
50ml bottles: The Whistler Double Oaked Irish Whiskey, The Whistler Irish Honey Liqueur, and The Whistler Irish Cream Liqueur. Each has been expertly crafted by Boann’s head distiller, family beekeeper, and blender, celebrating the finest Irish whiskey, honey, and cream.
Beautifully packaged and ready for gifting, this trio is available for €20 from boanndistillery.ie
P.X. I Love You
For the whiskey enthusiast on your list, Boann Distillery offers The Whistler P.X. I Love You Single Malt, a memorable gift aged in Pedro Ximenez (PX) sherry casks. This 100% malted barley whiskey is rich with notes of sherry, dried fruits, and brown sugar after its nine months of aging. The full Whistler range, including this expression, is available for purchase from boanndistillery.ie R.R.P. €61
A family affair
Silks Irish Gin, crafted in small batches by Boann Distillery, offers a contemporary twist on classic gin. Created by mother-and-daughter beekeepers Sally-Anne and Marie Cooney, the gin features botanicals such as honey, apple blossom, and elderflower, all foraged from Boann’s own orchards. This results in a crisp gin with bright citrus notes and delicate floral aromas.
Silks Irish Gin was created by motherand-daughter beekeepers Sally-Anne and Marie Cooney
For the holiday season, a gift pack (€50) includes a 70cl bottle of Silks Irish Gin, two branded gin glasses, and a jigger, making it a perfect present for gin lovers. You can also purchase a single 70cl bottle for €42.95. Both are available for domestic and international shipping from boanndistillery.ie.
Boann Whiskeys are crafted using Boyne Valley well water and local grains
Disaronno captures the senses with its amber colour, rich aroma and incomparable taste
The perfect tequila
Casamigos Tequila was born of a desire to craft a perfect tequila, a smoothtasting liquid that could be enjoyed without lime or salt. So they did.
Casamigos’ Blanco has a smooth flavour profile that is both crisp and clean with hints of citrus, vanilla and agave, which makes it the perfect tequila for sipping neat or enjoyed in a range of exciting and premium cocktail serves.
Casamigos Tequila was always intended to be shared with family and friends, old and new. It is recommend to enjoy this tequila by trying a Paloma. The Paloma cocktail serve is made by adding 35ml of Casamigos Blanco with 120ml of grapefruit soda and 10ml of lime juice to a highball glass over ice, garnised with a grapefruit wedge.
Add a touch of elegance to every occasion
Celebrate this festive season with the unmistakable sophistication of Tanqueray No.Ten—a brand with nearly two centuries of craftsmanship and the iconic choice for those seeking premium gin. Whether enjoying Christmas Day at home with family or gathering with friends for a stylish toast, Tanqueray No. Ten adds a touch of elegance to every occasion.
Tanqueray No.Ten sets the standard as the first ultra-premium gin. Distilled in small batches with the four original botanicals of Tanqueray London Dry and the addition of fresh whole grapefruits, oranges, limes and chamomile flowers, Tanqueray No.Ten
brings an explosion of fresh citrus with every sip. Tanqueray No.Ten has been granted several industry accolades and is the only gin and white spirit that has been awarded a place in the Hall of Fame at the San Francisco Spirits Awards. The smooth taste of Tanqueray No.Ten makes it the unmistakable premium choice of the Tanqueray range, an absolute staple this festive season for those looking for an elevated serve and something extra special.
For a festive treat, indulge in a Tanqueray Tiny Ten cocktail. Combine 30ml of Tanqueray No. Ten with 30ml of grapefruit cordial in a mixing glass, fill with ice, and stir to chill. Strain into a coupette glass, top with 50ml of sparkling wine for an effervescent finish, and garnish with a grapefruit peel to release its fresh citrus oil. Oozing with freshness, rounded essential oils and deliciously bittersweet with a deep citrus heart, this simple but sophisticated martini cocktail is the perfect serve for hosting at home.
This holiday season, Tanqueray No. Ten makes hosting effortless, creating an elevated experience for those seeking something truly special. Available in stores and select locations nationwide, visit www.tanqueray.com to learn more.
Celebrate with “The world’s best Irish vodka”
Since launching in May 2022, the team at i-Stil 38 Premium Irish Vodka have built up an impressive amount of accolades. To begin with, it is now one of the biggest-selling premium Irish
Oisin Davis of Great Irish Beverages consulted on a cocktail creation for the Ballymaloe cranberry sauce
vodka in the country and i-Stil 38 just won best Vodka at The World Drinks Awards. Such recognition is testimony to the hard work and dedication of i-Stil 38’s founders, one of whom is lifestyle entrepreneur Pippa O’Connor Ormond. She says, “The World Drink Awards have celebrated and showcased some of the best and well-known brands on the planet. As a partner and i-Stil 38’s creative director, it’s very humbling to see us now sitting amongst such international giants. Irish spirits are now in massive global demand and I love being a part of it all.”
Oisin Davis of Great Irish Beverages consulted on a cocktail creation for the Ballymaloe cranberry sauce, a simple drink to mix up either at home or in a bar.
“With the holiday season nearly upon us, no dinner table is complete without a jar of cranberry sauce - whether it’s destined for the plate or lovingly dressed onto a sandwich, it is the perfect accompaniment to so many Christmas meals. I have also taken great pleasure in mixing our Ballymaloe & i-Stil 38 Vodka cranberry sauce into some very tasty cocktails, an ideal way to celebrate some Christmas cheer!” says Davis.
Cranberry
Christmas Royale
Ingredients:
35 ml i-Stil 38 pink berries vodka, 1 teaspoon Ballymaloe & i-Stil 38 vodka cranberry sauce, 1 teaspoon of lemon juice, 100 ml of dry prosecco and a lemon twist to garnish.
The Paloma cocktail is made with Casamigos Blanco, grapefruit soda and lime juice
Tanqueray No.Ten is the only gin in the Hall of Fame at the San Francisco Spirits Awards
From the coast to the foothills of
the Andes
Santa Rita 120 Deep Red is a warming blend of 65% Cabernet Franc, 25% Cabernet Sauvignon and 10% Carmenère, sourced from vineyards in both coastal ranges and the foothills of the Andes. The wine is deep ruby red in colour, with flavours of blueberry, plum and cassis on the palate. 20% of the wine spent four months in French oak, enhancing the final sweetness and complexity.
Recent Red C Consumer Research indicates that 81% of the wine-drinking population in Ireland is choosing white wines over red wines, with Sauvignon Blanc being the most common choice. With this in mind, Santa Rita is in the process of launching into the market (due on shelf in the next month or so) a new Santa Rita 120 Coastal Sauvignon Blanc. 85% of the grapes are sourced from Casablanca, with the remaining 15% from Leyda. The wine is fresh and herbaceous in style, with attractive citrus notes.
Crafted in America
Tito’s Handmade Vodka, America’s Original Craft Vodka, has quickly become one of Ireland’s favourite imported spirits. This holiday season, shake up a decadent after-dinner drink that adds a jolt of bold espresso and little sweetness to your smooth Tito’s. The “Tito’s Espresso Martini” combines 60ml of Tito’s Handmade Vodka, 30ml of coffee liqueur, 30ml of espresso, 15ml of simple syrup, and 15ml of creamer (optional). Just add all those ingredients in a shaker with ice, then shake and strain into a martini glass, and garnish
with espresso beans. Couldn’t be easier!
Tito’s Handmade Vodka, now available in over 140 markets across the world, is distilled and bottled in Austin, Texas, on the very same plot of land where it all started more than 25 years ago when sixth-generation Texan Bert “Tito” Beveridge built a small shack, rigged a pot still with spare parts and batch distilled his corn-based, naturally glutenfree vodka. In Ireland, Tito’s is available through Comans Beverages Ltd.
Making cocktails Irish
Anna and Orla Snook O’Carroll were thrilled to be announced as Best Artisan Producer in Ireland, Best in Kerry and Gold for their Valentia Island Vermouth in the recent Blas na hEireann Awards. Bartenders and home cocktail enthusiasts are delighted
they can now use this award-winning vermouth to make all Irish Martinis, all Irish Manhattans and all Irish Negroni’s. And for any spritz aficionados - Valentia Island Vermouth is delicious served with Prosecco and a slice of orange as a Valentia Spritz or with tonic as a V&T.
It’s a vibe
WKD introduces its new range of 15% ABV vodka-based liqueurs just in time for the holiday season. WKD Vibe, available in 500ml bottles, offers a lineup of innovative creamy and clear flavours to cater to varied consumer tastes. This versatile range can be enjoyed straight, layered for unique shot creations, or added to cocktails to elevate festive recipes.
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The WKD Vibe lineup includes Baby G Creamy, Pina Colada Creamy, Strawberry Creamy, Blue Raspberry Creamy, Blue Raspberry Clear, and Tropical Clear. In addition, WKD’s classic core range continues to deliver with six fruity flavours. Available in 250ml cans, 275ml and 700ml bottles, the core flavour lineup consists of WKD Blue, WKD Iron Brew, WKD Ice, WKD Berry Blast, WKD Purple Grape and WKD Orange and Passionfruit. These sparkling vodka-based drinks are ideal for festive-themed sharing cocktails or as a stand-alone refreshment.
Recognised as Ireland’s leading RTD, WKD brings a vibrant touch to every holiday gathering. For sales enquiries, please contact SHS Sales & Marketing at +353 (1) 401 6200 or info@shs-sales.ie
Tito’s Handmade Vodka has quickly become one of Ireland’s favourite imported spirits
Anna and Orla Snook O’Carroll toasting their win with a Negroni Sour in their cottage on Valentia Island (Pic: Joleen Cronin)
The WKD Vibe range can be enjoyed straight, layered for
shot creations, or added to cocktails
The grapes from the new Santa Rita 120 Coastal Sauvignon Blanc are sourced from Casablanca (85%) and Leyda (15%)
Quality shines through with every sip
Experience the legacy and quality that defines Stoli Vodka, a brand rooted in tradition and committed to the craft of creating a vodka like no other. Every bottle of Stoli is meticulously crafted from natural grain and undergoes a rigorous triple filtration process—first through quartz sand and then through birch-activated charcoal. This unique approach ensures Stoli’s signature purity, exceptional smoothness, and clean taste, qualities that have earned it over 100 awards worldwide.
For those who appreciate both heritage and innovation in their spirits, Stoli stands as a symbol of distinction. Its versatile, balanced flavor profile makes it an ideal choice for both classic cocktails and adventurous new mixes. Whether served straight up, on the rocks, or as the foundation for your favorite drinks, Stoli’s commitment to quality shines through with every sip.
Distributed in the Republic of Ireland by DrinksGenius, Stoli continues to be a leading choice for discerning vodka
lovers. Discover Stoli and elevate your vodka experience.
Good whiskey, hard fought
West Cork Whiskey began when three lifelong friends who took a chance and worked hard at it. They didn’t stop till they had built one of Ireland’s largest distilleries making some of Ireland’s best whiskey. It started in 2003 in the back room of one of the lads’ houses in Union Hall and now they have a team of 140 people from around the local area working with them.
It’s important to them that what they’re doing helps their community and leaves something for West Cork. They’re fiercely independent and have fought to stay that way. Fought hard to keep the lights on too at times. In more ways than one, they’re out on the edge there in West Cork, just south of the Golden Vale, they use only Irish barley, delivered everyday.
Maritime aging... yeah they’ve a bit of that going on. For them it’s about taste.
There are times when all you want is a glass of good whiskey. That’s the whiskey they make.
They’re not like the big brands or the small crafty ones.
They’ve gotten to a place where it’s just about what goes in the bottle. And people are starting to pick that up.
They’d never say they’re a better whiskey than anyone else’s. But they’re as good as the best of them.
The core range is made up of West Cork Bourbon Cask matured, Black cask and the new exciting Maritime range which sells out in outlets across the country especially for gifting because of its unique packaging.
West Cork Whiskey started in 2003 in the back room of a house in Union Hall and now they have a team of 140 people from around the local area working with them
Softly does it
While the party season is in full swing, not everyone wants to indulge in alcoholic drinks for various reasons but they can still enjoy a night out with an ever-growing range of soft drinks and mixers on the market. Drinks Industry Ireland surveys the soft drinks and mixers market
Thanks to the growing mixer market with continual product innovation, consumers now have plenty of options in terms of flavour and pairing with spirits. Drinks made with natural ingredients and free from artificial flavouring or preservatives and maybe most importantly, low in sugar, are what consumers are seeking out. According to Susan Weldon, marketing manager of Britvic Ireland, “The 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.” Over the past few years, we’ve seen a shift towards premiumisation in the mixer category, with consumers drinking less but better quality liquids. Lighter, lower calorie drinks are bringing some excitement into this previously overlooked category.
Again this year, Coco-Cola is running the Designated Driver campaign as a way to highlight the face that there needs to be a non-drinker among the group to get everyone home safely. Many people are now happy to be ‘Dessie’ because the choice of soft drink
has expanded so widely so they can also enjoy a great selection of drinks rather than just enduring their night for the sake of others to have a good time.
A unique effervescence
Founded in 1783 by Jacob Schweppe, Schweppes offers a range of delicately balanced mixers, created with carefully selected ingredients for mixing drinks and quenching your thirst. As Ireland’s number one mixer, Schweppes continues to bring bubbles into consumers’ lives through its unique effervescence and sparkling campaigns. This year has seen some exciting changes for the brand, with the launch of the new ‘Born Social’ marketing campaign. Inviting people to step out of their normal routine instead of playing it safe. Schweppes is bringing back socialising with
This year Schweppes launched its ‘Born Social’ marketing campaign, inviting people to step out of their normal routine instead of playing it safe
a twist. With the aim of elevating the socialising experience, turning everlasting bubbles into everlasting experiences.
Bring home the magic this Christmas
For Christmas 2024, Coca-Cola is lighting up the season with real magic, reminding us all that even the smallest act of Christmas kindness can awaken the spirit of Santa in everyone.
As the brand that brought Santa to life, Coca-Cola is once again turning festive kindness into a global movement, showing how a simple gesture can multiply and create real magic across the world.
This year’s Coca-Cola Christmas campaign will show consumers that kindness has the power to travel far
This year’s Coca-Cola Christmas campaign will show consumers that a single act of kindness can create a ripple effect
and wide. Once ignited, a single act can create a ripple effect.
In the spirit of giving, Coca-Cola is offering a chance to win cash prizes to bring real magic to Coca-Cola drinking moments.
Through an on-pack promotion, consumers will have chances to win instant cash prizes along with entry into a weekly draw to win a large cash prize.
Running from 4 November until the end of December, this multi-faceted campaign will come to life through various touchpoints including TV, video on demand, cinema, radio, out-of-home, experiential, PR, in-store theatre, and POS support.
Stock up on the festive promotional packs to offer your customers a chance to win.
Coca-Cola’s 20th Designated Driver campaign
TV presenter and former Olympian Greg O’Shea has teamed up with Coca-Cola HBC and its brand partner, The Coca-Cola Company, to celebrate the 20th anniversary of the Designated Driver campaign, which is rewarding drivers who ensure their friends and family get home safely during this festive season. With road safety remaining a top priority, the Designated Driver campaign is more important than ever before.
To celebrate the 20th anniversary, over 350 venues across the island of Ireland will participate in this year’s campaign. Drivers can grab two soft
drinks from the Coca-Cola range for free, by simply making themselves known to bar staff.
While traffic-related fatalities are slightly reduced in 2024 vs 2023 (149 vs 165) *, O’ Shea hopes to take the wheel and push the Designated Driver message home to young people across Ireland.
According to O’Shea, “I love celebrating and enjoying night’s out with my friends and family, but there is no better feeling than making sure they all make it home safe and sound. So, this Christmas, I’m hoping the people of Ireland can join me and Coca-Cola as the designated driver, even for one night, this Christmas.”
The Designated Driver campaign is supported by the Department of Transport, the Road Safety Authority (RSA), An Garda Síochána, Drinkaware, and various hospitality industry bodies in the Republic of Ireland.
Designated Drivers can download the Coca-Cola app to find out more about Coca-Cola’s participating venues.
Mix with the best
Fever-Tree was founded by Charles Rolls and Tim Warrillow in 2005, pioneering a new premium mixer drink category worldwide. Fever-Tree was launched under one simple premise, if three quarters of your drink is the mixer, mix with the best. All ingredients are naturally sourced from around the world and free from artificial flavouring or preservatives, Fever-Tree was designed to change the status quo and put the quality back into the mixer category.
In 2013, Richmond Marketing introduced the Fever-Tree range of mixers to the Irish market and has since become Ireland’s No 1 premium mixer brand. Throughout the past 10 years, we’ve seen a market-wide shift
towards premiumisation with FeverTree pioneering the premium mixer category, bringing choice, quality and excitement back into the previously overlooked space.
Fever-Tree now offers one of the market’s most expansive mixer ranges encompassing Flavoured Tonics, Ginger Ale, Ginger Beer, Soda Water, Mexican Lime Soda Water and most recently, Pink Grapefruit Soda, which is made using naturally sourced ingredients to achieve the perfectly balanced, bitter-yet-sweet flavour with fresh and floral notes.
For the last 10 years, the industry experts at Drinks International have been tracking the growth of mixers as a category. Fever-Tree is proud to be voted No.1 Bestselling and Top Trending mixer by the world’s best bars.
For more information, please visit www.fever-tree.com
Accentuating the finest spirits
At the forefront of the evolving lighter drinking movement is London Essence, producing elegantly distilled mixers designed to accentuate the finest spirits. Each expression is delicately 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.
Susan Weldon, 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.”
London Essence also recognised that high-sugar mixers often overpowered the characteristics of the spirit partner, instead of enhancing them.
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 Pink Grapefruit, White Peach & Jasmine and Roasted Pineapple. n
Greg O’Shea launches Coca-Cola’s Designated Driver campaing supported by the Department of Transport, the Road Safety Authority (RSA), An Garda Síochána and Drinkaware
TV presenter Greg O’Shea is fronting the Coca-Cola Designated Driver campaign
Water of life
Cognac is a brandy also referred to as Eau de Vie or water of life. It is produced by twice-distilling wine made from grapes grown in any of the designated growing regions of Cognac, France. Interestingly, Hennessy represents 29.5% of the premium spirit category in Ireland today
Pioneering spirit
Founded on Richard Hennessy’s pioneering spirit and with a legacy of over 250 years, the brand spans over 160 countries, but remains rooted in the Charente region in France. Beyond its iconic cognacs, Hennessy embraces cultural collaborations, evidenced through its many partnerships with visionary artists from around the world. Over the years, Hennessy has worked with cultural icons in design, art, fashion and music to celebrate a diverse range of creativity to reflect the multi-faceted
Hennessy has worked with cultural icons in design, art, fashion and music to celebrate a diverse range of creativity to reflect the multi-faceted nature of the brand
All about
Hennessy
Elaine Cullen, Moët Hennessy brand director speaks to Drinks Industry Ireland talks about cognac as a category and how Hennessy represents 91% of the cognac market in Ireland
nature of the brand and to bring to life the Hennessy cognac’s versatility. For further information, serves and collaboration details, please visit Hennessy.com or follow @Hennessy on Instagram.
Happy birthday to Richard Hennessy!
In celebration of the launch of the Honorary Founder’s Edition bottle to celebrate the 300th anniversary of
Cullen,
Can you tell us about Hennessy’s positioning in the Irish cognac market?
Hennessy is positioned as a premium brown spirit and leader of the cognac category in Ireland and globally. A French brand, deeply rooted in Irish heritage, a blend of savoir faire and reference for contemporary culture.
the birth of its Irish founder, Richard Hennessy, the brand hosted a party in Dublin to toast the occasion and honour Irish art, music, culture, and the rich Irish legacy that Hennessy holds close to its heart. This event was hosted by DJ and presenter, Tara Kumar who interviewed Conor Harrington and Maser, exploring their creative process and the magnitude of this pivotal point in the Hennessy Ireland story. Guests enjoyed expertly
>>
What is the current size of the Irish cognac market, and how has it evolved over the last five years?
Over the past five years cognac as a category has stagnated at a total level. Hennessy represents 91% of the cognac category.
How does the Irish cognac market compare to other premium spirits markets, such as vodka or Irish whiskey?
Based on IWSR 2023 data the premium spirit segment (€34 - €45) in Ireland is 375,000 9L cases which
Elaine
Moët Hennessy brand director
Irish Artists, Maser and Conor Harrington, crafted the Honorary Founder’s Edition bottle in tribute to Irishman Richard Hennessy who founded the world-renowned brand
112,000 9L cases are premium brandy and of which 105,000 9L cases are Cognac. Hennessy represents 29.5% of the premium spirit category. Growth over the past five years in this segment is led by Irish whiskey with gin, rum & American whiskey share of the segment in decline.
What are the key consumer trends driving demand for cognac in Ireland?
Mixability and cultural engagement. Through experiential collaborations such as fashion with Emporium streetwear and lifestyle brand and music with District Magazine and the future of Irish Music, Travis & Elzzz and previously with Body & Soul and Hensteeth. Over the past number of years, we have also created many advocates within the bar trade, to understand better the liquid, taste profile and cocktail legacy. This
crafted Hennessy cocktails paired with gourmet food while Ireland’s top DJs provided the tunes to exciting experiential and immersive offerings.
Irish artists Maser and Conor Harrington were selected to create its historic Founder’s Edition bottle. It is the perfect blend of then and now. Both artists’ work resonates perfectly with the Hennessy VS brand character: vibrant, artistic and street! A symbol of Irish pride and achievement, the original artwork will hold pride of place upon the walls of Killavullen, the Cork home of Richard Hennessy.
Supporting avant-garde art has been a long-standing tradition and today the brand continues that legacy with collaborations in contemporary street culture including with the premier basketball league, the NBA, innovative fashion designer, Kim Jones, hip-hop legend, Nas and many more. Closer to home Hennessy’s collaborations with Ireland’s creatives includes partnerships across street fashion, art and music with the likes of Emporium, Dublin Block Party, the Future of Irish Music & Irelands rap duo Travis & Elzzz.
A passionate commitment to excellence
Since 1724, the House of Rémy Martin has produced exceptional spirits that consistently appeal to the world’s most discerning connoisseurs. A profound love of the land, a continuity of family ownership and a passionate
coupled with consumer connection has led to greater bartender collaboration, exploration and in turn Hennessy being consumed in a more regular social occasion.
Are Irish consumers primarily purchasing cognac for special occasions, or is it becoming more of an everyday drink?
Hennessy is synonymous in Ireland with toasting celebratory gatherings with family and friends however today it is consumed more regularly in bars and clubs. Hennessy is a progressive brand always pushing boundaries, partnering
commitment to excellence have sustained Rémy Martin for nearly three centuries. As a result of its masterful production and generations of tradition in Cognac, today, Rémy Martin produces Cognacs Fine Champagne, including Rémy Martin XO, Rémy Martin 1738 Accord Royal and Rémy Martin V.S.O.P.
Rémy Martin VSOP is composed of eaux-de-vie coming exclusively from the highest-quality vineyards of Cognac, the Grande Champagne and Petite Champagne. Such eaux-de-vie offer an exceptional ageing potential and are known as Cognac Fine Champagne.
In 1927, Rémy Martin’s Cellar Master André Renaud created the very first VSOP Fine Champagne—a truly visionary and audacious decision.
with cultural icons and most recently launching the Made for More global campaign on ways to discover how any drink or the occasions that can made more with Hennessy Very Special. Elevating our association with classical cocktails in a light, bright and fresh way but also revealing the exceptional versatility of Hennessy VS to enhance any occasion.
How is the increasing popularity of craft spirits affecting the cognac market in Ireland?
Craft spirits including Irish gin and whiskey are driving growth at the superpremium plus (€45 - €255) this segment has doubled over the past five years. Cognac has never had significant share of this segment however the shift in consumer indulgence and awareness of such brands presents great opportunity.
This prestigious appellation would be officially recognized 11 years later as an AOC (Appellation d’Origine Contrôlée - a specific growing area protected by French law).
Accounting for one in three bottles of VSOP consumed worldwide, Remy Martin is the benchmark for the VSOP category and is blended from spirits aged from 4 to 12 years. This latest version finishes the cognac in old barrels for a year before bottling. Rémy Martin VSOP embodies the perfect harmony of powerful and elegant aromas. It is the symbol of the Cellar Master’s art of blending. Rémy Martin VSOP is extremely versatile, so you may enjoy it neat, on the rocks, or in cocktails. We recommend drinking Rémy Martin VSOP with ginger ale or as Remy Grand Tonic made by mixing Remy Martin VSOP over ice, topped with tonic and finished with a wedge of fresh lemon. Proudly distributed by Barry & Fitzwilliam. n
Rémy Martin VSOP is composed of eaux-de-vie coming exclusively from the highest-quality vineyards of Cognac
From Cork to Cognac
Richard Hennessy’s legacy began 300 years ago.
FOUNDER’S LIMITED EDITION BY MASER & CONOR HARRINGTON
Live life to the full
While we hear time and again how younger people are not drinking as much as the generation before them, this doesn’t signify the start of the slow death of the Irish pub but simply a reimagining of it. People still want to socialise, have a place to go to celebrate their occasions and have a local where everybody knows their name. All that has changed is that the type of drink
they order might ibe different. Things have changed irrevocably in the drinks industry with the introduction of no and low alcohol. Rather than seeing it as a threat, alcoholic brands should view the rise of No & Low as an opportunity, says Camille Vidal, consultant for Giffard Liquers. NoLo beers are benefitting from being free of the ‘stigma’ of choosing a non-alcoholic alternative as attitudes to NoLos show considerable signs of change.
Giffard offering exceptional
Camille Vidal, consultant for Giffard liqueurs talks to Drinks Industry Ireland about how the potential of nonalcoholic cocktails is often underestimated and how the rise in No & Low drinks is driven by a global shift towards wellness, mindfulness, and health consciousness. She says that Giffard’s alcoholfree range appeals to a broad demographic, including the sober curious, healthconscious, and those seeking to moderate their alcohol intake
The no-low trend is gaining momentum at an astonishing rate. The growth possibilities are endless in this space so if you haven’t already done so, it’s time to embrace it. Drinks Industry Ireland reports on this dynamic new sector
In a recent survey of 300 consumers by Heineken Ireland, 78% answered ‘true’ when asked to answer ‘true’ or ‘false’ to the suggestion that there’s less stigma surrounding not drinking alcohol at social occasions now than previously. Similarly, when asked whether socialising can be just as enjoyable when opting for alcohol-free alternatives 78% believed that to be true too.
alcohol-free alternatives
Camille Vidal, founder of La Maison Wellness, No & Low consultant for Giffard liqueurs
When did you launch the alcohol-free range for Giffard?
We officially launched Giffard’s alcohol-free range at the end of 2023, responding to the growing demand for high-quality, versatile options in the No & Low space. This range was developed to meet the needs of both bartenders and consumers seeking exceptional alcohol-free alternatives to elevate their alcohol-free cocktail game.
How has it been received in the market?
The response has been overwhelmingly positive. Giffard’s alcohol-free range recently won ‘Best in Class’ at the San Francisco World Spirits Competition 2024, as well as Bartender Choices and many other spirits competitions, a testament to its quality and innovation. There’s a clear growth of venues seeking No & Low solutions that don’t
compromise on craftsmanship. Giffard’s range offers bartenders the flexibility to create balanced, flavourful cocktails using premium alcohol-free modifiers and bases.
Do you think people underestimate the value of the non-alcoholic cocktails market at present?
Absolutely. While the market is gaining recognition, its potential is often underestimated. Non-alcoholic cocktails are no longer an afterthought; they’re becoming a core offering for venues. The days of over-sweetened fruit juiceladen mocktails are thankfully changing with consumers increasingly moderating their drinking and looking for more complex, flavourful non-alcoholic options.
Why do you think No and Low drinks are seeing growth in the past few years, and what is the scope for growth?
The rise in No & Low drinks is driven by a global shift towards wellness, mindfulness, and more health consciousness. People want to enjoy social experiences without compromising their health or values. This trend isn’t a fad - it’s a movement with long-term potential.
What demographic is your alcohol-free range aimed at?
Giffard’s alcohol-free range appeals to a broad demographic, including the sober curious, health-conscious individuals, and those seeking to moderate their alcohol intake. Their products are natural and premium with a variety that appeals to a wide audience. From Gen Z to Baby Boomers, people across all age groups
are embracing mindful drinking with insights this up showing that everyone under 55 year olds are cutting down their drinking. The focus is on delivering premium, versatile products that cater to diverse tastes and preferences.
Do you think the rise of No/Low is something that alcoholic brands should worry about?
Rather than seeing it as a threat, alcoholic brands should view the rise of No & Low as an opportunity. The market is evolving, and brands that adapt by offering both alcoholic and nonalcoholic options will thrive. Consumers appreciate choice, and those who can seamlessly cater to mindful drinkers will strengthen their market position.
What do you think about the advertising and branding of nonalcoholic versions of established alcoholic brands? Do you think this is confusing for consumers?
I don’t think it’s necessarily confusing, but there’s definitely room for more education. There are two distinct types of alcohol-free products: those that are non-alcoholic versions of established alcoholic beverages, and those that are standalone alcohol-free options crafted with their own unique identity. Rather than focusing solely on comparing alcohol-free products to their alcoholic counterparts, I believe we should shift the conversation towards flavour and occasion. Highlighting the versatility and complexity of these products allows consumers to see them as enjoyable, thoughtful choices, rather than just substitutes. This approach encourages a broader appreciation of the No & Low
Giffard’s alcohol-free range was launched at the end of 2023
category and aligns with the idea of mindful drinking—where quality, taste, and experience take centre stage.
Consumers are commenting on how non-alcoholic drinks should be cheaper than alcoholic drinks. How do you reach a price point for non-alcoholic drinks considering the overheads for publicans?
It’s a fair question, but one that shows the lack of knowledge of the No & Low category, it’s important to understand that the production of high-quality nonalcoholic drinks involves the same level of craftsmanship, premium ingredients, and innovation as alcoholic drinks—often even more with extra steps that are often pricey like de-alcolisation and more. Giffard’s alcohol-free range maintains the same dedication to quality and flavour as its alcoholic counterparts. Additionally, venues face similar operational costs whether serving alcoholic or nonalcoholic drinks. While non-alcoholic options don’t incur excise duties, pricing must reflect the product’s value and the experience it offers. Educating consumers about these factors helps them appreciate the pricing and see non-alcoholic options as worthwhile investments in quality and enjoyment.
Two easy simple & delicious alcohol-free spritzers
• Serve in a wine glass with ice & garnish with a pink grapefruit wedge
Alcohol Free Elderflower Spritz
• 60ml Giffard non-alcoholic Elderflower Liqueur
• Nozeco non-alcoholic Sparkling
• Serve in a wine glass with ice & garnish with a lemon wedge and mint sprigs (optional)
Giffard is imported exclusively in Ireland by MCM Brands. For more information on Giffard alcohol-free range contact: paul@mcmspirits.com
Dialling down the alcohol, not the flavour
Brewdog has taken alcohol-free to the next level and is on a mission to prove that alcohol-free does not equate to taste-free. And now the brand has delivered a new alternative to the mainstream. Without compromising on quality, they have dialled down the alcohol, but not the flavour. Their range of Craft AF beers deliver everything you’d expect from BrewDog – quality, drinkability with a craft flair.
Your favourite beer, but alcohol free. The range includes your all-time favourites, with all the flavour and none of the alcohol, Punk AF, Hazy Jane AF, Elvis AF, Lost AF and the newest addition to the range will coming in 2025 – Wingman AF.
Punk AF is brewed with eight different hops from North America, New Zealand and Europe: juicy tropical fruit mixes it up with grassy and pine notes, for a beer that’s all flavour, no alcohol. All sitting on a solid malt bassline. The bitter finish belies its ABV, rolling in at 35 IBUs to provide the perfect retort to those who push alcohol-free beer devoid of character. A beer for those seeking a point of difference at 0.5% ABV that brings all the attitude of the flagship, Punk IPA. Punk IPA was the beer that kickstarted the craft beer revolution and Punk AF is the next step in the brand’s desire to brew beer for every taste, for every occasion.
Hazy Jane AF – say hello the juiciest alcohol-free beer in town. Dry-hopped for a full-tilt fruit hit, while oats and wheat unite for a super smooth delivery. A low bitterness, hop-heavy onslaught packed with lashings of pineapple, mango and a hint of zesty lime. It’s Elvis Juice, but the alcohol has left the building. The King of
AF beers is here to give you all the showmanship with none of the alcohol. Grapefruit, orange, pine and citrus hits the perfect notes while supported by a solid malt baseline.
The Brewdog AF range of great beers that won’t leave you feeling all shook up.
Brewdog is proudly distributed by Barry & Fitzwilliam.
Discover bold, alcohol-free flavour this festive season
Experience a full-flavoured, nonalcoholic brew that’s anything but ordinary.
This Christmas and Dry January, offer your customers a premium, Irish NA option that doesn’t compromise on flavour. Fierce Mild sets a new standard for taste-forward alcohol-free beer. With international experience in brewing and the arts, longtime
friends Fergal Carroll and Cathal Byrne launched Fierce Mild this year in response to a demand in Ireland for a non-alcoholic beer that could deliver a depth flavour found in traditional brews.
Unlike many alcohol-free beers, Fierce Mild brew things differently and craft their beer so it’s alcohol-free from the start. This innovative method means Fierce Mild retains a complex, well-rounded flavour typically found in full-strength beers.
“Fierce Mild isn’t just another non-alcoholic beer,” explains Fergal. “We’re a beer defined by addition, not subtraction. We use a special yeast and trilogy of hops to create an extra pale ale that’s full of character. We’re pushing the boundaries of this category while making it accessible for everyone to enjoy.” The goal, according to Carroll, is to create a session ale “for the session that never has to end”.
With a light golden straw haze, soft juicy hop aromas of lemon zest and passion fruit, and a delicate bitter finish, Fierce Mild offers a refreshing, balanced experience suited to any social occasion.
Now pouring at 200+ bars, restaurants, off-licences and hotels nationwide. Join the Mild Tribe and become a stockist. Enquiries: hello@ fiercemild.beer.
Enjoy the refreshing Italian taste of Peroni Nastro Azzurro 0.0% this winter
Peroni Nastro Azzurro 0.0% is one of the leading super premium nonalcoholic beers in Ireland and caters to the growing consumer demand for premium, great tasting non-alcoholic options when they are choosing to moderate. Peroni Nastro Azzurro 0.0% aims to serve occasions and social moments where beer lovers are seeking a superior tasting alcoholfree beer with 0.0% alcohol.
Within a growing non-alcoholic beer category, Peroni Nastro Azzurro 0.0% is the #3 alcohol free lager brand in the off-trade, outperforming the category in the latest 52 weeks.** Peroni Nastro Azzurro has a strong presence in the super-premium beer category with 90% of customers aware of the brand – it is also seen as the most stylish and high quality beer brand in Ireland amongst beer consumers*.
Punk AF is a beer that’s all flavour and no alcohol
Fierce Mild sets a new standard for taste-forward alcohol-free beer >>
Peroni Nastro Azzurro 0.0% is brewed using new technology which allows the same signature recipe as Peroni Nastro Azzurro to be used, and only after the characteristic aroma and taste profile of Peroni Nastro Azzurro is fully developed, is the alcohol gently removed to deliver the crisp and refreshing Italian taste.
Christmas is a time when consumers and shoppers trade up to high-quality brands they love, even more than usual, and Peroni Nastro Azzurro 0.0% is the perfect option to cater for this demand, both at home and in the pub. So, make sure to stock up to meet consumers demand for super-premium nonalcoholic options this festive season with Peroni Nastro Azzurro 0.0%!
*Source: Red C Brand Tracker, October 2024 **Source: Collated EPOS Data to 03.11.2024
Peroni Nastro Azzurro 0.0% offers the same crisp, refreshing taste and superior Italian quality as Peroni Nastro Azzurro, with 0.0% alcohol
Enjoy a placebo ‘buzz
Fire&5th is an independently owned Irish alcohol-free spirit that’s all about offering flavour, freedom and fun.
What makes Fire&5th so different is that unlike others it doesn’t mimic existing alcohol or focus on its botanical ingredients or process. Instead, it emphasises its bold personality and the invigorating qualities of its liquid that leave you with a placebo ‘‘buzz’’.
The brand’s personality is anchored in a deep understanding of the consumer – Generation Z
and millennials who are bored by traditional drinking habits and are looking for something cool and fun that reflects their progressive mindset.
It’s first launch is a Chilli and Blood Orange flavoured ‘spirit’ that gives you the heat, kick and oomph that’s been missing! While the liquid does not contain mood-altering ingredients per se it does contain ‘functional’ ingredients such as capsicum chilli, ginger, ginseng and green tea, all of which allow the brand to communicate its stimulating, re-invigorating and relaxing qualities.
Two additional exciting flavours will land in 2025.
Since its launch Fire&5th has been gaining momentum. Bartenders are increasingly turning to Fire&5th as their go-to choice alcohol-free choice. It’s the ‘spirits’ versatility that is making it stand out. Fire&5th can be used to create a long drink – its signature serve is over ice with a ginger ale and orange slice, but it can also be used as a modifier in a multitude of classic cocktails. Most importantly bartenders can see the value in the brand as it enables them to move from once syrupy and sugary non-alcohol ‘mocktails’ into sophisticated adult drinks that
It’s
important to understand that the production of highquality non-alcoholic drinks involves the same level of craftsmanship, premium ingredients, and innovation as alcoholic drinks—often even more with extra steps that are often pricey like de-alcolisation and more.
are worth the same as an alcoholic product.
Fire&5th has exciting plans for 2025, including new product launches, cool activations, and lots happening in bars! Fire&5th is currently distributed through Celtic Whiskey and Dublin Cocktail Lab. www.fireand5th.com
The black stuff without the alcohol
Come together this Christmas and share a perfect pint of Guinness 0.0, boasting the same great taste, quality and premium experience that people have come to expect from Guinness, just without the alcohol.
Whether it’s Christmas Day celebrations at home with family or meeting friends in the pub for a festive pint, Guinness 0.0 offers people more choice whether they chose to drink alcohol or not.
Guinness 0.0 gives people the opportunity to come together in moderation, wherever they choose to enjoy a smooth pint, with the non-alc stout available in 500ml can format in off-licences and supermarkets, as well as on draught in more than 1700 pubs across the country.
The way people socialise continues to change both at home and in the
pub, and Diageo has seen an almost 49% increase in Guinness 0.0 sales over the past year.
Continuing its commitment to bring more choice, and with consumer demand for non-alc alternatives set to grow further, Diageo recently announced a €30 million investment into the production of Guinness 0.0 at St James’s Gate. Launched just three years ago, Guinness 0.0 production at St James’s Gate will increase to 176 million pints a year for the domestic and international markets, almost doubling capacity.
Guinness 0.0 is a stout that is unmistakably Guinness, just without the alcohol, featuring the dark, ruby red liquid and creamy head, hints of chocolate and coffee, smoothly balanced with bitter, sweet and roasted notes that Guinness is known for.
Enjoy the art of mixology mindfully
Lyre’s Non-Alcoholic Spirits offer an exceptional range of beverages that capture the flavour, aroma, and appearance of traditional spirits— without the alcohol.
Founded with a mission to redefine mindful drinking, Lyre’s provides sophisticated, alcohol-free alternatives, making it easier to celebrate and socialize responsibly.
The range is impressively diverse, with options like Dry London Spirit, echoing gin’s crisp juniper notes; Amaretti, with nutty amaretto richness; and American Malt, offering bourbon’s bold oaky flavours. For cocktail
enthusiasts, Italian Spritz and Aperitif Rosso create vibrant, alcohol-free spritzes and negronis.
Choosing Lyre’s isn’t just about avoiding alcohol—it’s about embracing a healthier lifestyle. Perfect for designated drivers, mums-to-be, or anyone pursuing wellness or moderation, Lyre’s delivers all the flavour and none of the compromise. Lower in calories than traditional spirits, it’s a lighter, healthier choice for any occasion.
With endless options and a dedication to quality, Lyre’s has redefined drinking with its nonalcoholic range of spirits, sparkling wine and ready to drinks cans, proving great taste and sophistication can thrive without alcohol. Whether recreating classic cocktails or inventing unique blends, Lyre’s invites everyone to enjoy the art of mixology in a mindful, inclusive way.
Cheers to a healthier, happier way to drink—anytime, anywhere. Make it a Lyre’s. Proudly distributed by DrinksGenius in ROI. Contact us at genius@drinksgenius.ie.
Award-winning taste, without the alcohol
With the holiday season fast approaching, many are looking for festive alternatives to traditional alcoholic beverages, and this Christmas, Santa Rita is offering a
great solution for those who wish to enjoy the taste of wine without the alcohol. Awarded Best Non-Alcoholic White and Red under €15 at the NOffLA Irish Wine Show Star Awards 2024-25, Santa Rita’s 0% Alcohol wines have been recognised as the perfect option for all to enjoy, from family dinners to festive celebrations.
Santa Rita’s 120 De-Alcoholised Cabernet Sauvignon (2021) and 120 De-Alcoholised Sauvignon Blanc (2023) are part of a growing trend of high-quality, non-alcoholic wines that maintain the taste, sophistication, and enjoyment of traditional wines. These wines are available at SuperValu, Dunnes and Spar for €7, making them a smart choice for the healthconscious and an affordable option for all wine lovers this festive season.
With growing interest in healthconscious consumption, Santa Rita’s de-alcoholised wines are a testament to the evolution of modern winemaking. These wines are crafted with care, ensuring that the process of removing alcohol does not compromise their vibrant flavours. The 120 De-Alcoholised Cabernet Sauvignon offers notes of ripe berries and soft tannins, while the 120 De-Alcoholised Sauvignon Blanc delivers refreshing citrus and tropical fruit characteristics, perfect for complementing festive dishes.
Santa Rita’s 0% alcohol wines are ideal gifts this season, offering an inclusive option for all. The Irish Wine Show Star Awards 2024-2025 recognises these wines as part of their elite collection, marking them with distinctive award symbols that make them easy to identify in stores. n
Santa Rita’s 120 De-Alcoholised Cabernet Sauvignon (2021) and 120 De-Alcoholised Sauvignon Blanc (2023) are part of a growing trend of high-quality, nonalcoholic wines
Diageo recently announced a €30 million investment into the production of Guinness 0.0 at St James’s Gate
Perfect for designated drivers, mumsto-be, or anyone pursuing wellness or moderation, Lyre’s delivers all the flavour and none of the compromise
Irish Food Writing Awards
held at RDS in Dublin 4 on 7 November
held at Guinness Open Gate Brewery St. James’s Gate, Dublin 8 on 16 October
Colm O’Gorman, Marita Collier, Fallon Moore and Peter Collier
Stephen Heffernan, Aoife Carrigy, Ali Dunworth and Eibhlin Colgan
Amy HubermanEmily Flanagan and Aimee O’Driscoll
Paul Kinsella and Mark Rogers Will Lynch and Karl d’AltonSive O’Connor and Siomha Connolly
Ispíní na hÉireannAudrey O’Connor and Jim Carey
Darren Hughes and Alice Doherty
Andy Clarke, Sharon Noonan, Liam Campbell and Shauna McGill-Fagan
Sean O’Brien, Rebecca Claffey and Adam James Pollock
The House of Peroni Nastro Azzurro’s Sensory Supper
held at Café en Seine, Dawson St, Dublin 2 on 9 October
Hennessy presents The Founder’s Edition Bottle held at The Round Room at The Mansion House on 22 October
Ian Mulvaney and Donna Ahern
Andy O’Hara, Céline Place and Maurice Hennessy
Louis and Helen Fitzgerald
Cory Soutar, Julie Nullet and Eric Gillabert
Josen McGrane and Shamim de Brun
Paul Touhy and Ben Brophy
Michael McDermott, Elaine Cullen and Andy MacLennan
Aisling Philips, Steve Thompson and Emma Slevin
Fyiya Grace and David Pratt
Austeja Tutkute and Thomas Fagan
Carolyn Ingram and Tadhg Holmes Jasmine Hudziak, Matthew Smith and Annie Dempsey
Wine holds strong as Ireland’s second-favourite drink
While the wine category has been facing some challenging market conditions globally, there was some positive news for wine sales in Ireland last year, with sales volumes rising by nearly 7%, to more than nine million cases.
According to the latest Wine Report from Drinks Ireland, wine remains the nations’ second most popular alcohol beverage, with only beer commanding a larger portion of the market.
Wine’s share of the overall drinks market
grew by 5.9% in 2023, reaching 28.3%, following a period of stagnant sales in 2022 and a decline in 2021.
The data in the report should be viewed in the context of a significant overall decline in alcohol consumption, with per capita drinking in Ireland having dropped by more than 30% in the past 20 years.
This is driven by a “less but better” approach in consumer behaviour and marked difference in attitudes to alcohol among Gen Z.
Diageo wins global award for advancing menopause-friendly workplaces
Diageo has been honoured with a Best Global accolade for introducing support measures, including flexi-time, adjusted uniforms, and desk fans to aid female staff experiencing menopause symptoms.
The premium drinks company was praised for its efforts to “normalise what will be part of every woman’s life” at the second Menopause Excellence Awards in Dublin. In Ireland, Diageo has appointed and
Opera at the local
You don’t expect to be entertained by opera singers in your local pub but The Glyde Inn, Co Louth like to think outside the box. Tickets are nearly sold out for “A Festive Night at the Opera”, on 20 December and customers can expect world-class opera from tenor Gavan Ring and Soprano Nicola Ring in this unique setting.
trained two menopause champions as part of its global ‘Thriving Through Menopause Guidelines’, aimed at raising awareness and providing resources to affected employees and line managers.
Measures include desk fans, air conditioning, comfortable uniforms, easy access to cold water and washroom facilities, flexible working hours for medical appointments and sick pay entitlements.
Australia and New Zealand Trade Tasting in Dublin, London and Edinburgh
Wine Australia and New Zealand Winegrowers have teamed up to run trade tastings together for the first time in Dublin (27 January), London (30 January) and Edinburgh (4 February).
The tasting will showcase Australia and New Zealand’s distinctive terroirs, vibrant winemaking communities, a chance to discover new wines and meet the makers. Across the three cities, there will be more than 1,000 wines from 200 wineries spanning 54 regions in Australia and New Zealand.
Monday 27 January, 14.00 – 18.00 at The Alex Hotel, 41 - 47 Fenian Street, Dublin 2. RSVP to jean@jeansmullen.com
The Dublin tasting will take place on
For more information on the London and Edinburgh events see https://connect. australianwine.com/anz-wine-tastings n
Geraldine Joanes, right, HR director with Diageo, with the firm’s Best Global Award in the Menopause Workplace Excellence Awards, pictured with Loretta Dignam, cheif executive officer of Menopause Hub Academy
Chile maintained its lead as the most popular wine country of origin for Irish consumers in 2023
