DII September & October Issue

drinks INDUSTRY IRELAND

Cormac Healy, director of Drinks Ireland speaks about a vibrant sector that is dealing with some thorny issues

All hail Mother Macs Unique Limerick pub where conversation is key

Irish Whiskey This dynamic category is brim full of innovation and soul

www.drinksindustryireland.ie

Editor FIONNUALA CAROLAN (01)2046230

fionnualacarolan@mediateam.ie

Head of Business

IAN MULVANEY (01)2947766

ianmulvaney@mediateam.ie

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

Design LIZ MORGAN

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

Printing W&G Baird

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

14

Inside the industry

Cormac Healy, director of Drinks Ireland speaks to Fionnuala Carolan about the many pressing issuing in the drinks industry at present from health labelling to unsustainable excise duty

NEWS & ANALYSIS

5 News round up: What’s hot and what’s not this month

6 News: New payments company hires 100; Diageo warns of investment jeopardy due to delay in brewery decision; Downward trajectory of Irish alcohol consumption shows IBEC report; Hospitality VAT increase ‘tax on consumer’, says VFI

11 Off trade news: Cathal McHugh, new chairman of NOffLA speaks about his vision for the role

12 The downlow on the DRS: Drinks Industry Ireland spoke to Re-Turn about the impending DRS scheme and what we should expect

17 Recruitment Advice: Shane McLave, managing director of Excel Recruitment stresses the importance of training in order to retain staff

18 Pub profile: Mike McMahon tells Fionnuala Carolan about the joy he finds in running Mother Macs pub with his brother James

21 Day in the life: Kate Barry of Barry & Fitzwilliam takes us through her typical day

22 Irish Pub Awards 2023: Find out all the nominees from across the country of this year’s awards

24 All aligned in Ahascragh: The inspiring story of the carbon neutral distillery in Ahascragh, Co Galway run by Gareth and Michelle McAllister

28

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

46 Closing Time: Pat Nolan warns publicans to take down their old awards plaques before they look desperate and wonders why there are no pubs taking advantage of the Dubin bay views

Getting to grips with the DRS

With summer now a distant memory and the odd whisper of Christmas being heard, we are getting ever closer to the deadline for the Deposit Return Scheme, due to come into effect on 1 February 2024. This is an initiative that is about to cause a lot of upheaval for many in the industry but one that is essential in achieving our climate targets. The idea behind the scheme is to increase consumers’ environmental awareness and encourage us all to return drinks containers by placing a value on these containers and in turn contribute to the reduction of litter.

There are a number of fears surrounding this new scheme including the possibility that it could cause a reduction in choice due to suppliers finding the process too onerous and thus reducing the number of SKUs they put on the market. On top of that suppliers will have to contend with carefully managing stock as from June 2024, products without the DRS logo on them will not be allowed to be sold here. Also there are concerns from businesses close to the border about managing containers bought in northern Ireland, as the two systems are not completely aligned.

Re-Turn the company managing the roll out of the scheme are endeavouring to deal with all eventualities and there are exemptions available for certain off-licences and businesses who do not have the facility to manage returns. Our interview with Seamus Clancy, acting CEO of Re-Turn on page 12 will hopefully answer any questions you may have. Re-Turn is due to embark on a substantial communications strategy with the trade and the public over the next month so hopefully by the time the February deadline for the DRS comes along, we will all be au fait as to how it will affect us.

Elsewhere in this issue, we talk to Mike McMahon of Mother Macs pub in Limerick. It was truly refreshing to talk to someone who is so genuinely happy in their work. Being a publican is a sociable job but there’s no doubt that dealing with the public and working unsociable hours brings its challenges and many can struggle with this. Mike is a person who really invests in his customers and anyone in the area should definitely pop in for a pint and that all important chat.

Our commercial features this month include looking at the shots category, the hot beverage category and the whiskey category both home and abroad. The Irish whiskey scene is riding high and it is wonderful to learn about so many niche brands and new distilleries emerging across the country. Irish whiskey is making a big impact abroad and there is a feeling that we’re only getting started and the opportunities are endless.

If you’d like to contact me with any news or views on the industry, I’d be delighted to hear from you. Enjoy this issue and I hope business is good in the months ahead.

Sláinte Fionnuala.

Fionnuala Carolan Editor

fionnualacarolan@mediateam.ie

Twitter: @drinksind_ie

Re-Turn is due to embark on a substantial communications strategy with the trade and the public over the next month so hopefully by the time the February deadline for the DRS comes along, we will all be au fait as to how it will affect us.

Cork gets ready for 45th Guinness Jazz Festival

The Guinness Cork Jazz Festival returns for its 45th year this October bank holiday weekend, with a number of exciting acts announced for the annual festival. Taking place from 26-28 October, this year’s festival will host over 1,000 musicians and have more ticketed shows than ever before. There will also be an extra date and an extended music trail in 73 pubs, theatres, clubs and hotel venues across the city, Douglas and Kinsale. The Pharcyde, Mr Scruff, and Vieux Farka Touré will join acts such as Macy Gray, Corinne Bailey Rae, Morcheeba, Matthew Halsall, Gilles Peterson, Kurt Elling, Fred Wesley, and many more are set to perform at this year’s festival.

Enterprise Ireland supports FoodCloud

FoodCloud has been awarded more than €500,000 research and development (R&D) funding from Enterprise Ireland’s Agile Innovation Fund to further develop its innovative food redistribution platform, Foodiverse. FoodCloud will use this funding to drive its target of an additional 15% increase in food rescued and an additional 8.25 million meals per annum by 2025. The funding supports 14 jobs at FoodCloud. The company’s tech platform connects retailers, food businesses and restaurants that have surplus to food banks, community groups and charities that can use that food.

Ann Keenan, chairperson at FoodCloud, Jenny Melia, executive director at Enterprise Ireland and Simon Coveney, Minister for Enterprise, Trade and Employment

QUOTES OF THE MONTH

“Communication

Irish Food & Drink Month returns in October

Irish Food & Drink Month returns with a Wicklow themed set of events in Powerscourt Distillery, BrookLodge Hotel and a new pop up in Hen’s Teeth.

Last year, Great Irish Beverages launched the inaugural Irish Food & Drink Month (IFDM) project. Its aim was to showcase all the wonderful pairings of native Irish drinks with our homegrown foods.

Irish inflation up 4.9% in first uptick in six months

Prices in Ireland are estimated to have risen by 4.9% in the 12 months to August 2023. This is according to the Central Statistics Office (CSO), which published the flash estimates of inflation from the EU Harmonised Index of Consumer Prices (HICP) for Ireland for August 2023.

The latest flash estimate of the Harmonised Index of Consumer Prices (HICP) indicates that prices for consumer goods and services in Ireland are estimated to have increased by 4.9% in the past year. Energy prices are estimated to have risen by 3.4% in the month and increased by 5.1% since August 2022. Food prices are estimated to have remained the same as last month and were up by 7.7% in the last 12 months. Transport costs have risen by 0.7% in the month and decreased by 1.5% in the 12 months to August 2023.

“As we were repurposing an old building into a state-ofthe-art distillery this in itself is already going down the road of sustainability. It was obvious to us both that creating a zero emissions distillery was the only way to go.”

Michelle McAllister, owner Ahascragh Distillery

“You stand behind that barcounter and you are having wonderful interactions with wonderful customers. Sometimes you are laughing and sometimes you are crying but I leave every day feeling fulfilled”

Mike McMahon, proprietor, Mother Macs,

Limerick

around the roll out of the DRS is critical. While producers on the drinks side are very familiar with it, there is a big focus to bring retailers and consumers along with it and that’s what we need to see”

Cormac Healy, director of Drinks Ireland

New payments company ready for growth with 100 new hires

New Payment Innovation (NPI) aims to capture 20% of the Irish card payments market in the next three years. The Dublin-based company continues to buck the market trend of decline and redundancies, by delivering rapid growth with 100 new hires by the end of 2024.

With an investment expected to reach €2m by year end, NPI has recently relocated to its new headquarters in Citywest to support their continuous expansion.

Carl Churchill, managing director of NPI, commented: “We are incredibly excited about the recent developments at New Payment Innovation as we move into our new premises and continue to expand our team to serve our rapidly growing customer base.

“Our investment in our facilities and the recruitment of exceptional talent highlights our commitment to delivering industry leading payment solutions and driving the growth of the Irish fintech sector underpinned by exceptional customer service. We

look forward to further building our team and making a lasting impact on the industry and our customers’ business.”

NPI added 25 staff since January with their new HQ designed to accommodate up to 80 employees

in its current form with additional on-site expansion opportunities up to 250.

NPI continues to make it easier for consumers to pay and businesses to get paid, with leading technology. For more information visit, www.npi.ie

Diageo warns of investment jeopardy due to delay in carbon-neutral brewery decision

Diageo has issued a warning that further delays in the decision on its planned carbon-neutral brewery outside Newbridge, Co Kildare, could jeopardise its €200 million investment in Ireland. An Bord Pleanála has postponed its decision on the project until 20 November, despite Diageo securing planning permission in March. An appeal lodged in April has led to the project’s halt. The planning authority initially scheduled a decision for 28 August but stated a backlog of cases and changes in board personnel as the reasons for delay.

The new brewery in Littleconnell is expected to create up to 1,000 jobs during construction and an additional 70 jobs when operational. It will produce

lagers and ales, including Rockshore, Harp, Hop House 13, Smithwick’s, Kilkenny, and Carlsberg.

Diageo highlights the new brewery as central to its corporate plans, as its historic St James’s Gate facility in

the city centre has become restricted. The new brewery would facilitate the transfer of lagers and ales to the new facility.

John Lynch of Cloney, Athy, the appellant in the case, believes the brewery should be built in Athy. In response, McGill Planning, on behalf of Diageo, requested that the appeal be dismissed as it lacks merit, stemming from the appellant’s preference for Athy over Newbridge. A Diageo spokesperson said: “This project is time-sensitive, and further delays will jeopardise the rationale for this €200 million investment in Ireland, to grow our global beer brands while meeting our targets to be Net Zero by 2030.”

Carl and Nicole Churchill, founders of New Payment Innovation, pictured at their new HQ in Citywest

Guinness’ historic St James’s Gate facility in the city centre has become restricted

Diageo at your fingertips

New Diageo One app launches, offering most simplified trade experience yet, with enhanced business growth section to support Ireland’s publicans

Diageo One, the B2B e-commerce platform created for on trade customers in Ireland, has launched a new mobile friendly version of the app, which, after careful customer feedback has been updated to reflect the daily challenges and issues bar managers and owners need assistance with.

Not only can customers now access the best ordering experience from their pocket, but the app is also a one stop location for customer support, digital assets, invoices, trouble shooting, recipes and business insights, to assist publicans across the country in growing their business.

The app, which is free to download on IOS and Android platforms, enables customers to access Diageo One on the go, offering quick and secure access, facilitating an omni channel ordering process that allows customers to start their orders on one device and finish on another, even if they need to pause and resume at a later time.

Deborah Maher, regional sales & quality manager for Diageo in Dublin, said: “We are eager to help our customers be as efficient as possible with their time and how they engage with Diageo, so being able to place an order anytime of the day regardless of where you are, with digital confirmation in seconds, is a game changer. The Diageo One app provides our publicans with a multitude of branded assets in one location and streamlines their needs, simply, at the touch of a button.”

Make life easier with ‘one stop shop’ app

Since February 2023, 14 publicans across Ireland have been testing the Diageo One app and have provided positive feedback. Tim Giblin, co-owner of The Tolka House

said: “The Diageo One app is a user friendly, one stop shop for everything I could possibly need in the everyday running of my bar. In a fast-paced environment like this, I can jot down an order and place it anywhere, anytime, day or night, which frees me up to spend more time with customers and staff. The app offers me all my up-to-date invoices, in one location which streamlines my accounting delivering a level of transparency I haven’t previously had. The app also offers recipes, training, ideas and tips for growing my business. For anyone that hasn’t used the Diageo One app, I would greatly encourage them to embrace this technology, download and integrate it into your everyday. We all have a phone in our pocket, and this is more than just an ordering platform,

there is a wealth of information at your fingertips that will make your life easier.”

To use the app, Diageo customers can simply enter their existing credentials for their Diageo One account. Once they are logged in, they can use the app just like they would use the Diageo One portal. Diageo customers can register for an account on the app. n

New Diageo One app launches offering most simplified trade experience yet, with enhanced business growth section to support Ireland’s publicans, pictured is Tim Giblin, co-owner of The Tolka House.

Powerscourt Distillery Debuts: Fercullen 15 Year Old Irish Whiskey

Powerscourt Distillery introduces the Fercullen 15 Year Old Irish Whiskey, marking a new chapter in its esteemed lineage. This whiskey, a 15-year-old single grain, aged in first fill ex-bourbon barrels married with some Madeira cask finished whiskey captures the essence of the depth and diversity of the Irish whiskey landscape. Available directly from the distillery and online since 4 September, with wider retail distribution soon after, the Fercullen 15 is bottled at 41.5% ABV and has an RRP of €80.

Speaking about this release, John Cashman, head of brand and new product development Powerscourt Distiller says “ Fercullen 15 is a great addition to the Fercullen Irish whiskey portfolio. With this release we are highlighting the versatility and drinkability of grain whiskey, an otherwise underrepresented category of Irish whiskey. This whiskey has all the subtlety one would expect from Single Grain Irish whiskey, but with a more enhanced mouthfeel and character from the influence of the Madeira casks.”

Downward trajectory of Irish alcohol consumption shows IBEC report

Wine sales in 2022 showed no real change compared to the year earlier and remain almost 3% below prepandemic figures, according to a new report released by Ibec trade association Drinks Ireland. Per capita consumption of wine was also down by 2% last year, pointing to the continued downward trajectory of Irish alcohol consumption.

The annual Wine Market Report 2022 shows that wine’s market share in Ireland decreased by 8.9% in 2022 and 17% on the market share recorded in 2020 during the height of Covid lockdowns when pubs were closed and stay-at-home consumers favoured wine purchases at retail. Wine remains Ireland’s second favourite drink after beer.

The report highlights that Irish wine drinkers face the highest excise level on wine in the EU, paying €3.19 per standard bottle of wine (13% ABV). Sparkling wine drinkers’ excise hit is doubled that, with a rate of €6.37. The wine sector as a whole contributed

€385 million in excise alone to the exchequer. Chilean wine remains the most popular wine sold in Ireland, holding 24.7% of the market share. While Spanish, Australian and French were the next favourites respectively. South African wine

saw the biggest market share growth by 10%.

Given the strong public finances and this disproportionately high rate, Drinks Ireland | Wine is calling for a 15% decrease on excise over the next two budgets.

Drinks Ireland|Wine is calling for a 15% decrease on excise over the next two budgets

DublinTown.ie reveals new website

The online information hub for all things Dublin, DublinTown.ie, has unveiled its upgraded website. Designed to entertain and inform both locals and visitors, the site already has online visitors from over 150 countries. Key features on the newly revamped site include “What’s On,” “Shopping,” “Food & Drink,” “See & Do,” and “Stories & Guides.”

In addition to these features, DublinTown.ie showcases over 1,500 businesses, proving beneficial for first-time visitors or those looking for new things to do in the capital. Some of the most popular past searches include topics such as Christmas, music, Santa, comedy, and shoes.

Richard Guiney, chief executive officer, DublinTown, said: “DublinTown.ie is more than just a website; it’s a reflection of the vibrant, dynamic city that Dublin has become. With the launch of

our redesigned website, we aim to offer an enhanced experience to our users, making it easier than ever to

Premium alcohol on the rise despite global cost of living crisis, says Euromonitor

Premium alcohol brands have continued to grow and sell in the face of the global cost of living crisis, reveals a Euromonitor International expert. Spiros Malandrakis, head of Alcoholic Drinks at leading market research firm Euromonitor International, said that from champagne to ultra-premium gin and from Tequila to prestige dark rum all the way to non-alcoholic spirits and aperitivo-embracing bitters, premiumisation remains firmly in the spotlight. “This is premiumisation against all the odds. Aspirational momentum is overcoming the cost of living crisis. In fact, iconic segments that are now intricately associated with aspirational consumption and increasingly higher end offerings are among the top sales performers,” said Spiros.

The purchase of premium wines, spirits and non-alcoholic alternatives by consumers during the steepest inflationary spirals in modern history reflects the diverse range of consumer behaviours and motivations that exist within a population. For many consumers indulging in premium products is seen as a way to enjoy occasional luxuries or as a form

of escapism.

Spiros said: “The inexorable march towards ever more premium offerings has been a key theme and driver for the alcohol industry for decades and there is no category that remains impervious to the trend’s relevance and long-term appeal.

“As one of the steepest inflationary spirals in modern history places extraordinary pressure on drinkers’ discretionary incomes, the premiumisation mantra is being put to the test and the results are proof of how solidly embedded it has now become.

“Contrary to expectations and parallels to previous recessionary cycles, there are no significant signs of sustained or heavy trading down – at least not just yet!”

Premiumisation in key categories including champagne, gin, tequila and dark rum continues in face of steepest inflationary spiral in history

explore

and

fully

enjoy Dublin. We’re

excited to continue being the leading platform for all things Dublin.”

Richard Guiney and Clyde Carroll, DublinTown.ie launch

Hospitality VAT increase ‘tax on consumer’, says VFI

The decision by the Government to increase the hospitality VAT rate from 9% to 13.5% from 1 September is extremely disappointing and is a tax on the consumer, says the Vintners Federation of Ireland (VFI).

For pubs serving food the special 9% VAT rate was a crucial intervention at a time when the cost of doing business continues to soar. Ever since Covid restrictions were removed publicans have faced price increases across the board from energy to labour alongside food and drink.

VFI president John Clendennen says: “The decision to increase the VAT rate for hospitality is effectively a tax on the consumer and comes at a time when publicans are dealing with rampant inflation that has

decimated margins and seen some pubs go out of business.

“The government acknowledged that fact by extending the hospitality VAT rate last February for another six months but the basic economics of the situation have only worsened since then. The special VAT rate was a vital intervention that allowed pubs serving food some respite from the soaring cost of doing business.

“Increasing VAT to 13.5% will negatively impact the trade as the summer season ends and a quieter autumn trading period arrives. Customers are already feeling the pinch with cost of living increases so this is a short-sighted move by government that will lead to concerns about long-term viability,” concludes the VFI president.

Market momentum for independent beer and cider

A new report shows that consumption of beer declined in Ireland by 2.1% since 2017, while that of Irish craft beer rose by 13.5%. There was also an increase in market share of the 79 independent microbreweries that are currently in operation in the Republic of Ireland, as consumption of craft beer rose from 2.9% in 2017 to 3.4% in 2022.

In recent years consumers have embraced independent beverage options. There are currently 12 craft cider producers in Ireland, and craft cider production accounts for 2.2% of total domestic cider consumption. Highlighting the importance of local business, Irish cider producers generated over 50% of sales within 50 kilometres of the producers’ premises. On average 52.9% of apples and pears used in craft products are sourced from the producers’ own orchard.

Michael Jacob, drinks sector manager at Bord Bia, said: “We’re delighted to launch the craft beer and cider report for 2023. Overall its shown positive growth within the craft sector, within both cider and

beer, which we’re really pleased to see. We want to continue to support our client companies in growth of the sector, both nationally and internationally. For us its fantastic to see the focus on sustainability in both sectors as well.”

Beyond Ireland’s shores there is plenty of room for growth. Export market performance has almost doubled since 2017. It was reported that 60,300 hectolitres of craft beer were exported in 2022 compared with 30,500 hectolitres in 2017. France, Italy and the UK were identified as the most high-potential markets. Half of microbrewers do not currently export,

but two-thirds of these intend to export in the next three years.

James Dunne, board director at Independent Craft Brewers of Ireland and operations director at Galway Bay Brewery, said: “It’s reassuring that the craft beer market is growing albeit at a low rate. It’s also reassuring that we see that exports are growing strongly and that’s a key focus for Irish craft beer companies. In particular, the focus on the green economy and sustainability is always key for exports.”

Jennifer Wallace of Drinks Ireland commented: “Growth in the craft beer and cider categories brings great choice for consumers and exciting innovations. These businesses, spread throughout the country, are important local employers and catalysts of economic activity in their locality. Many too are developing their tourism offering”.

The Craft Beer and Cider Report was completed by Bernard Feeney on behalf of Bord Bia in collaboration with Drinks Ireland and the Independent Craft Brewers of Ireland (ICBI). n

VFI president John Clendennen says the increase in the VAT rate is extremely disappointing

Irish consumers are sipping local beer, with an increasing number of people choosing to drink craft beer and cider

NOffLA elects new chairman

Cathal McHugh of McHugh’s Off-Licences, Malahide Road and Kilbarrack in Dublin was recently elected chairman of NOffLA. McHugh has served on the NOffLA Council and Executive for over 20 years and has been vicechairman for the past seven years

Cathal McHugh was recently elected chairman of NOffLA. McHugh has served on the NOffLA Council and Executive for over 20 years and has been vice-chairman for the past seven years

On his appointment to chairman, McHugh says the National OffLicence Association fulfils a very important role in representing offlicences across the country in terms of legislation and maintaining good relationships within the industry and he is understandably proud to take up the role.

“Firstly I want to foster continued good relationships within the industry with our members and with our suppliers. In terms of legislation coming down the line, the two most important and imminent ones are the Deposit Return Scheme and the health labelling of alcohol.”

The Deposit Return Scheme (DRS) where a refundable deposit is placed on single use drinks containers, which are then refunded to the consumer when they return their bottles and cans for recycling, is to be put in place next February. “We want to insure there are no unintended negative consequences

for our businesses,” explains McHugh.

“The fear is that it might lead to a reduction in choice and as independent specialists, our choice is trying to stock the widest specialised range and if the DRS is too onerous for some suppliers it may reduce the number of SKUs they put on the market in Ireland and that is the feedback we are getting from some suppliers. We wouldn’t be swimming against the tide about the environmental impact, but I do think there could be unintended commercial impacts. We need to understand those impacts ahead of time so we can deal with them.”

The second sharp focus will be on health labelling of alcoholic products which was enacted by the Health Minister earlier this year and McHugh says a lot of suppliers have received feedback from producers on the continent saying that they wouldn’t be comfortable putting cancer health warnings on some small proportion of their products. “A lot of suppliers don’t acknowledge that their products are cancer-causing and besides there

are plans in place for an EU wide scheme which maybe a few years behind the Irish scheme. If Ireland goes ahead there will be logistical issues around labelling a small proportion of their product with this health label.”

Does he feels like we would be better off waiting for a Europe led initiative? “Yes, we definitely would,” he says. “I know that the government want to be seen to making the right choices for the health of the nation but from a logistical and practical point of view, it would be much better if it was a European wide initiative.”

McHugh who’s off-licence in Dublin won the overall Off-Licence of the Year Award last year, doesn’t intend to stay in the role for an indefinite period of time. “I’d like to see myself go in and make some sort of a difference and hand over the baton in three years’ time. I think that would be the optimum.” Here at Drinks Industry Ireland, we wish him the very best of luck with his new appointment.

Sarah Jessica Parker & Invivo Winemakers toast fifth birthday

Sarah Jessica Parker and Invivo Cofounders Tim Lightbourne and Rob Cameron are toasting to five years of their highly acclaimed wine brand ‘Invivo X, SJP’.

With 10.5 million glasses of Invivo X, SJP wine enjoyed worldwide, the partners-in-wine came together recently at the iconic Loews Regency New York Hotel on Park Avenue during a two-hour tasting and blending process to create their new, fifth, vintage of Sauvignon Blanc from Marlborough, New Zealand.

Parker – who will be headlining and speaking at Wine Spectator’s New York Wine Experience this October – is hands on and instrumental in creating the flavour profile of the awardwinning drop.

In the USA, Invivo X, SJP Sauvignon Blanc is now the number one fastest growing New Zealand Sauvignon Blanc in value in the super premium $15+ category in the USA* and is trending +43% in value and +34% in volume*, outpacing the New Zealand Sauvignon Blanc category, which is growing at +5% in value and in slight decline at -1% in volume*.

Invivo X, SJP is distributed by Barry & Fitzwilliam. Available in SuperValu stores, and online from www.WinesOfTheWorld.ie n

* Invivo sales since September 2019

* Ref: Nielsen USA, 52 week data ending 04.22.23

** Ref: Nielsen USA, 4 week data ending 04.22.23

Invivo X, SJP was founded in 2019 by SJP and New-Zealand winery Invivo

Cathal McHugh, the incoming NOffLa chairman

Getting to grips with the DRS scheme

Seamus Clancy, acting CEO, Re-Turn talks to Drinks Industry Ireland about

How will the DRS scheme and what are the main benefits of the DRS scheme?

Under the Single Use Plastics (SUP) Directive, Ireland must ensure the separate collection of 77% of plastic beverage bottles placed on the market by 2025, rising to 90% in 2029.

The Deposit Return Scheme (DRS) being introduced in Ireland is a very practical circular economy initiative, focused on increasing recycling of PET plastic bottles and aluminium cans.

From 1 February 2024, when consumers purchase a drink in a PET plastic bottle or aluminium steel can (from 150ml – 3 litres) with the Re-turn logo, they will be charged a small deposit, which will be fully refunded when they return the empty, undamaged container to any local shop or supermarket.

The Deposit Return system is a very effective recovery system with the highest recovery rates of any other ERP, exceeding 90% in several European markets.

More than 40 countries and regions have successfully introduced Deposit Return Schemes, with 13 in Europe

and many more being implemented. Deposit Return increases consumer environmental awareness and encourages consumers to return drinks containers by placing a value on these containers. It also contributes to the reduction of litter, particularly for beverage containers consumed ‘on-the-go’.

Are all producers and retailers legally obliged to register with Re-turn?

Yes. All producers and retailers who place and sell in scope [meaning those packaged in single use PET plastic, metal or glass containers of 50ml – 3 litres] products in the Republic of Ireland are legally obliged to register with Re-turn.

The deadline for the introduction of the DRS is 1 February 2024, less than six months from now. Is there a lot to do in terms of communication with the industry between now and then and how do you propose to do it?

The scheme is on track for the go-live date on 1 February 2024. Re-turn has engaged with all stakeholders since being confirmed as operators

of the scheme in July of 2022 and continues to collaborate with producers and retailers on a range of ongoing workstreams including coordinating preparation required for supply chain systems and processes, product barcode preparation, retailer logistics, and communications to raise awareness among both participants in the scheme and consumers.

What is the plan for communication with the public?

Re-turn is launching a national consumer campaign starting in midOctober 2023, and is working with all stakeholders to raise awareness of the scheme launch to the public on 1 February 2024.

The transition period will be challenging for small operators in particular. Will there be supports there to manage this transition?

Absolutely, we recognise the transition period might be challenging for some small operators as they adapt to the Deposit Return Scheme. Re-Turn is committed to providing robust support measures to help small operators successfully manage this transition and have been working with all stakeholders over the last year providing support and guidelines to help operators understand and

Sean Murphy, LPP, collections partner for Re-turn, Ossian Smyth TD, Tony Keohane, chair of Re-turn and Séamus Clancy, acting CEO, Re-turn using a reverse vending machine

Off-trade will have an automatic exemption from having a take back system and will be granted this on application.

the intricacies of the upcoming Drinks Return Scheme (DRS) that will have a considerable impact on the industry

comply with the DRS requirements. Additionally, smaller individual businesses / operators may be eligible to apply for a Take Back Exemption, which if granted, would mean that the retailer would have no obligation to take back empty and undamaged drinks containers on their premises. It is important to note that ALL retailers who sell ‘in scope’ [meaning those packaged in single-use PET plastic, metal or glass containers of 50ml – 3 litres] drinks containers are legally obliged to register with the scheme and can then apply for a Take Back exemption

Furthermore, we want to emphasise that Re-Turn is dedicated to ensuring a level playing field for all operators, regardless of their size. We are committed to providing a supportive environment that enables small operators to thrive within the DRS framework.

Who will be responsible for collecting and separating cans in off-trade/on-trade situation and who collects them from the outlet concerned?

Anyone who places or sells in scope products on the market in the Republic of Ireland have a legal responsibility to register with the Re-turn. Off-trade will have an automatic exemption from having a take back system and will be granted this on application. On-trade will have an exemption from having a take back obligation in certain circumstances but will have to apply for this exemption form Re-turn. In all circumstances where a take back system is provided by a retailer Re-turn will provide a collection system that will separate cans and plastic bottles.

Not being aligned on an all-Ireland scheme with Northern Ireland will bring challenges in terms of bar coding etc. Will this scheme require a separate can run for the domestic and international markets?

Re-turn is a national Deposit Return Scheme and all producers selling in scope containers on the ROI market are legally obliged to register with the scheme. The preference is for all producers to use an ROI specific barcode for the scheme, but producers may opt to use an international barcode, which is reflected in a higher producer fee, to cover the fraud risks involved.

The Scottish DRS has been sidelined. How do we avoid such a move happening here and is there an opportunity to futureproof our

scheme by creating synergies with Northern Ireland and the UK as they are such important trading partners? Re-turn has had great support from all stakeholders and will launch to the public on, 1 February 2024. We have met with our Northern Ireland and UK counterparts over the last year and will continue to do so, exploring opportunities to collaborate and work together as they prepare to introduce Deposit Return.

How long will producers have to introduce the new packaging?

Re-Turn has been working closely with producers and retailers to inform them of the labelling specifications for bottles and cans. These specifications were communicated to producers and retailers since November 2022 to ensure a smooth transition to the new packaging requirements.

With the Deposit and Re-Turn scheme set to go live on 1 February, 2024, producers and retailers will have a grace period to ensure all bottles and cans comply with the correct labelling standardsfrom 16 March 2024 producers will no longer be able to sell nonRe-turn stock and from 1 June 2024 retailers must only sell Re-turn stock. This transitional period will allow businesses to phase out any existing inventory of beverage containers that do not bear the required logo and price information.

In terms of handling fees, producer fees, contracts for collection etc. Is this adding a lot of administration work for independent traders and what do you expect will be their reaction to it?

We have had great support to date from all those retailers and producers and we do appreciate that there is additional administration involved in introducing this circular economy initiative. As a not-for-profit Extended Producer Responsibility Scheme, it is important that we keep both costs and administration to a minimum. The handling fees are given to retailers to offset the costs involved in deposit return and we have also introduced financial supports for smaller retailers who purchase RVMs with returns under 250,00 per annum. All information for retailers may be viewed at https://re-turn.ie/retailer/

Could there be unintended commercial impacts in that if the DRS is too onerous for some suppliers it may reduce the number of SKUs they put on the market in Ireland?

We have engaged extensively with producers since September 2022 to ensure that preparation and changes to SKUs may be made with minimal impact.

It’s understood that the move requires that a specific logo and price will have to be put on every can of alcoholic, non-alcoholic or soft drink product sold in Ireland.

Who supplies the reverse vending machines and what is the average cost?

A list of approved RVM suppliers is listed on the Re-turn website. www.return.ie. RVM machine prices vary significantly based on volume acceptance requirements. We would suggest contacting any of the suppliers on the website for specific requirements.

If outlets do not have space for a reverse vending machine, what is the alternative?

Retailers may opt for either manual return or for automatic collection, through Reverse Vending Machines (RVMs). Retailers have the choice of whether they opt for a reverse vending machine or not. It is not compulsory for any retailer to have a reverse vending machine.

There are also exemptions available for retailers. These exemptions are primarily aimed at minimising the impact of the DRS on smaller retailers. These exemptions are granted by Re-turn, subject to certain conditions and the display of notices informing consumers about the nearest return points.

Will reverse vending machines create foot fall drivers for the business?

Evidence would suggest from other countries that there is a potential increase in footfall for retailers that have a take back system available to consumers. The key for all retailers is that they are ready for ‘Go Live’ to protect their current footfall. n

From 1 February 2024, when consumers purchase a drink in a PET plastic bottle or aluminium steel can (from 150ml – 3 litres) with the Re-turn logo, they will be charged a small deposit, which will be fully refunded when they return the empty, undamaged container to any local shop or supermarket

An industry full of passion

From health labelling to the incoming DRS

Cormac Healy has been the director of Drinks Ireland since 2022. Prior to this, he held the top role in Meat Industry Ireland (MII) for seven years so although relatively new to the drinks industry, he has plenty of experience representing industry in general and is very upbeat about the drinks industry, despite the various challenges that prevail.

“There is passion in this industry,” he says. “We have brands that we should be very proud of and are known the world over and this is often people’s first point of connection with Ireland. People are taking brave steps and building distilleries and creating visitor experiences and enticing tourists to this country.”

Drinks Ireland has clearly recognised that the industry is changing at pace and the 2022 Drinks Ireland campaign #MyDayMyWay illustrates that people of all ages are drinking more moderately and less, in particular the Gen Z cohort.

Data from Revenue shows that alcohol consumption in 2022 was down on pre-Covid levels, with the long-term trend also showing that consumption continues to decline sharply, down 30% since its peak in 2001.

Alcohol free and zero alcohol

With alcohol consumption falling, the industry needs to adapt to how people socialise and what their preferences are and zero and low alcohol brands are certainly featuring strongly in the future of the industry so advice would be to ignore this category at your peril.

Healy believes that zero alcohol brands are o ering consumers choice but there has been a negative kick back from the likes of Alcohol Action Ireland (AAI) for the advertising of zero products when the alcoholic version of the brand, with similar and recognisable branding, is prohibited from doing so. According to CEO of AAI, Dr Sheila Gilheany, “Brand

sharing means that children who see people drinking what appears to them to be alcohol – because of the same branding – will at a young age be conditioned to think di erently about when and where it is appropriate to drink alcohol.”

Healy makes the point that in a market where you have growth, the industry needs to be able to market and make consumers aware of the choice and raise that awareness and also raise the availability too. “When you talk about the advertising and the brand sharing, consumers are likely to move to something or try something from a brand they know and love and they are familiar with. It’s logical that what they are looking for is a zero zero version of the product they already know and love. This is about real demand, and a real market and those who detract and say that this is some way to get around advertising rules, when we have some of the strictest advertising rules in the world here in Ireland, that’s just disingenuous as far as we are concerned.”

Speaking of demand, the size of the market share has grown four fold over the last number of years with Drinks Ireland’s recent beer report showing a phenomenal 25% growth in the zero alcohol beer market. Double digit growth is being recorded in Spain,

scheme, there is plenty to contend with in the drinks industry at present. Cormac Healy, director Drinks Ireland speaks to Fionnuala Carolan about how to navigate the latest obstacles in this dynamic sector

“When you talk about the advertising and the brand sharing, consumers are likely to move to something or try something from a brand they know and love and they are familiar with. It’s logical that what they are looking for is a zero zero version of the product they already know and love or a taste they like.”

Cormac Healy has been the director of Drinks Ireland since 2022

Germany and Poland and also in the US and Healy says that is not beyond reasonable expectation that the same will happen here.

Premiumisation

The premiumisation trend has enjoyed growth due to the improvement of choice and innovation. There is an acceptance that after the pandemic people were looking to get out to treat themselves and choosing quality over quantity.

“We have looked at the Gen Z’ers and they have a di erent socialising approach and they have a di erent relationship with alcohol,” says Healy. “They are keen to be active and we’ve looked at ways of socialising that allows them to enjoy the whole weekend as well.”

However, he points out that beer is still very popular. “Last year in this market share went up to 43% so it’s still the most popular drink. The spirits home market was up 8% and our report out last week says export value is up about 17% to 1.5 million so that is meeting with that trend of quality over quantity and innovation in cocktails. Gen Z are open to premiumisation and into cocktails,” he explains.

Taxation

Anytime prices are mooted in Ireland, we can’t fail to mention taxation. It’s a constant issue we have and now have the highest taxation in the EU for wine and the third highest taxation for spirits meaning we are the outliers with Sweden, Finland and the UK.

Healy says that it’s not only that we are top of the pile for high tax but ahead of the ones below us by multiples so there is a really wide gap there. “Our call is to reduce it [taxation] and that the government would bring it back to something that is on a par with European norms. We’re heading towards a budget now and there is a call to reduce excise on alcohol and there is a capability for government to do it and I think it really would help the sector and ensure the viability of businesses.”

The VFI, the LVA and other hospitality groups had been seeking a continuation of the 9% VAT rate that applied to food but the government made the decision to increase the VAT rate to 13.5% – a 50% rise in the level of VAT at the start of September. That has unfortunately compounded the misery for publicans who rely on food sales to prop up their businesses.

Deposit Return Scheme

The next big milestone for the industry to contend with is the Deposit Return Scheme. While Drinks Ireland understands that it’s a

big undertaking for the trade and individual traders, it fully supports and accepts that the industry needs to embrace it. “Climate change and sustainability are important and trying to get us to achieve those targets is important and we all need to do our bit for that,” says Healy.

The deadline is 1 February, less than six months from now and Healy says there is a lot to be done. “A change of this level has concerns for producers of all sizes. There is a lot to manage in terms of the transition period and how stock is managed and that can have implications and it is even more challenging for small operators and they are looking to be supported in this transition. We would like it if we were more aligned on an all-Ireland scheme with northern Ireland. That clearly isn’t the case and it brings its own challenges in how the scheme had to be designed and that is being worked on in terms of bar coding etc.”

“We have seen the Scottish one sidelined so we need to make sure that we create as many synergies and alignments and there is an opportunity there to futureproof it as they are such important trading partners.”

“Communication around the roll out of the DRS is critical,” remarks Healy. “While producers on the drinks side are very familiar with it, there is a big focus to bring retailers and consumers along with it and that’s what we need to see.”

Cormac Healy with Kevin Hollinrake, Minister for Enterprise, Markets and Small Business, Department for Business and Trade, UK Government and Scott Steedman, Director-General, Standards and an Executive Director of the BSI Group

“We would like it if we were more aligned on an all-Ireland scheme with northern Ireland,” says Healy of the DRS scheme

“We have talked at length about the single market during Brexit negotiations and the integrity of the single market and here we are doing something that undermines the single market and makes it very difficult for trade.”

Health labelling

In recent months, another issue has come to the fore which many in the industry are ba ed by. It is the new legislation on health labelling and many are questioning why the Irish government is going on a solo run. Healy says that the opposition is not just from stakeholders in the Irish market but there is massive international opposition to this too. “At the recent WTO meetings in Geneva, this has been raised by 14 countries and equally when you look closer to home there is very much a strong opposition to it from many EU member states. We saw a scenario when this was notified at Brussels level and there was unprecedented reaction to it and therefore we are extremely disappointed that the government has gone ahead and done a solo run on it

particularly when there are plans at an EU level to look at health labelling of alcohol and the government here still has the opportunity to harmonise with that,” he says.

Healy feels like waiting for an EU led approach would certainly make more sense. “I know the legislation has been signed but there is a period of time, an implementation period of three years and we know there are plans to do this at EU level and the call from all other EU states is to harmonise and do this with us and there is nothing stopping the government from leading that at EU level and I think that is where their focus should be.”

“We have talked at length about the single market during Brexit negotiations and the integrity of the single market and here we are doing something that undermines the single market and makes it very di cult for trade and that’s what’s been said by other EU government. It’s also what’s been said by those from the US, New Zealand, Argentina or Mexico and and supplying to the EU market, they understand it to be a single EU market and here we are forced to make di erent production runs and di erent labelling.”

He goes on to say that he disagrees with comments saying that you don’t have to do separate labelling as it’s just an over-stickering that is needed. “Even if it were possible, that equally carries a huge cost for operators and huge logistical problems when you take a crate of beer. Do you have to open it all to sticker it? The logistics and the costs are huge. The stickers would have to be bespoke as the amount of alcohol, energy, ingredients would be di erent for each product. You can’t do that. We’re also going against existing EU approach to

labelling of food and drink products and therefore we have to keep pushing that a harmonised approach and not that the government are being asked to do anything but to work with and harmonise and lead the discussion at an EU level.”

Could we jeopardise the products that are available to us here in Ireland by going on this solo run? He thinks that this sentiment is real and genuine. “I suppose this is going to be particularly challenging for small operators and producers. They’ll have to decide if it’s worth it. Some will say this is a prestige brand and I disagree with this label being on my product so we will see loss of choice to consumer’s on the market if we go on a solo run and don’t take an EU harmonised approach.”

Healy says that many of their members are raising the issue of labelling in general with the plethora of labelling changes that they are presented with. “We talk about health labelling. We have DRS changes to make and we may have environmental labelling requirements. Producers are struggling with this. It costs money to change labels and to redesign. We need to be more coordinated in what we are doing in relation to labels. A lot of companies are investing in QR codes on their products and they can cover a multitude and we worked at European level with Spirits Europe on a memorandum of understanding of using QR codes to carry information. It currently allows you to have di erent information for di erent markets and it allows you to make changes to the information without changing labels all the time. We have to get real about it but we need it to be sustainable.” n

“Communication around the roll out of the DRS is critical,” remarks Healy. “While producers on the drinks side are very familiar with it, there is a big focus to bring retailers and consumers along with it and that’s what we need to see

Cormac Healy has been the director of Drinks Ireland since 2022. Prior to this, he held the top role in Meat Industry Ireland (MII)

Healy feels like waiting for an EU led approach on health labelling would be much more beneficial to the industry than a solo run from Ireland

Investing in people

Shane McLave, managing director of Excel Recruitment says that

It really doesn’t matter how fantastic a bar, restaurant or hotel you have, and it doesn’t matter how many millions you invest in cutting edge design, out of this world locations, great menus and cocktails, if you neglect to invest in your team and empower them to excel as the finest in their field.

I’ve been involved with the hospitality industry since the age of 16, starting my journey in kitchens as a kitchen porter and progressing to the role of head chef. Eventually, I transitioned into the field of recruitment, where I acquired extensive insights into various facets of the industry. This journey was fueled by my experience working with renowned brands nationwide and connecting great people with outstanding companies.

Benefit packages

In recent years, as unemployment rates have reached historic lows, the landscape of job offers has significantly expanded when it comes to potential employers vying for candidates. We’ve witnessed a notable shift where individuals are no longer solely driven by the highest salary but are instead making decisions based on the overall package offered. This package now includes an array of benefits, such as health insurance, additional annual leave, mental health days, extended sick leave, pension plans, car allowances, tax-saving travel options, signing bonuses, loyalty rewards, flexible work hours, remote and hybrid work arrangements, gym memberships, complimentary meals, provided uniforms, social club memberships, accommodation assistance or allowances, and job-sharing options, among others.

Despite this myriad of enticing perks, one of the most frequently asked questions I encounter from candidates is centered around the training opportunities and prospects for career advancement. In summary, while offering an extensive package is crucial for the success of your hospitality business, providing top-notch training is equally essential and holds significant importance for the individuals you bring on board.

Diverse experiences

A big part of what we do in Excel Recruitment revolves around supporting and promoting the hospitality industry and one of the many ways we do this is through sponsoring and judging awards. Over the past few years, I’ve been fortunate to embark on an incredible journey across Ireland, exploring a diverse range of bars, hotels, spas, and restaurants. After meticulously visiting and thoroughly evaluating each property, our panel of judges convenes to meticulously review every entry, scrutinising the scores and

I were to hazard a guess, I’d say that the single most influential factor in shaping my judgment has consistently been the staff I encountered and interacted with.

Service counts

I’ve visited opulent five-star hotels and high-end bars where the surroundings were truly breathtaking, yet the service provided was nothing short of disappointing, resulting in an overall unpleasant experience. Conversely, I’ve ventured into places that were initially unfamiliar or appeared rather average, only to be blown away by the level of service and the engaging personalities of those who interacted with me. In such cases, I had no option but to bestow upon them the highest possible ratings.

One of my favourite places that I discovered during my judging duties, has now become my go to destination during my leisure time. My initial interaction was memorable for all the wrong reasons – a waiter inadvertently spilling my drink on my dinner, which subsequently fell onto me. However, it was the remarkable handling of this situation that truly impressed me.

deliberating extensively to determine the overall winners. Our panel of judges comprises an extensive spectrum of industry experts, encompassing lecturers from leading hospitality colleges, seasoned hotel general managers, accomplished recruiters and seasoned professional food critics. Some of these individuals boast a lifetime of experience in managing some of the most renowned establishments in Ireland.

Throughout my years of judging various establishments, I’ve encountered quite a diverse range of experiences. Among them, there have been numerous winners, but what stands out is the element of surprise. There have been instances where I entered with certain expectations, only to have my opinions completely transformed. If

We all understand that things can go smoothly when all is well, but the real measure of success lies in how challenges are navigated and turned around. In essence, no matter how many millions you invest in a venue, it pales in comparison if the staff aren’t genuinely content in their roles and equipped to skillfully manage every circumstance. True excellence stems from the people who make it happen.

If you’re looking for hospitality training, you can visit our sister company websites https://www.futureprooftraining.ie/ or https://www.irishbaristaacademy.com/ for more information. n

while offering an extensive package is crucial for the success of your business, providing training is equally important to retain employees

Shane McLave, managing director of Excel Recruitment

True excellence in hospitality stems from well trained staff, believes McLave

Mother knows best!

Mother Macs, run by brothers Mike and James McMahon, is the kind of pub that everyone would love to have on their doorstep. Mike McMahon speaks to Fionnuala Carolan about the job satisfaction himself and his brother enjoy since they took over this pub in Limerick city

Don’t go into Mother Mac’s hoping to catch a mid-week Premier League match, follow the races during Cheltenham or bask in the atmosphere of an All-Ireland final because you’ll be left disappointed.

Proprietors Mike and James McMahon made a bold decision to have no TV screens in the bar and Mike has taken to turning the WiFi o lately because, “I was sick of people being on their phones”. This bar is all about “fostering conversation” he says and it’s refreshing to see someone actually take matters into their own hands and actively encourage the dying art of conversation by creating a space where socialising and interaction is paramount.

The duo bought this pub in the centre of Limerick city back in 2015. It was previously owned by the O’Malleys and it had been a grocers, a tea mart and a bottlers going back as far as 1906 so it has been a part of the cityscape for as long as most can remember.

McMahon passed the building one afternoon and noticed that it was up for sale and he says it led to some very interesting conversations. “Everyone would have said we were absolutely bonkers,” he says of their plans to buy and run it. “2015 was a very low time for pubs and a lot of publicans were

Mother Macs pub in Limerick city

Proprietors of Mother Macs, brothers Mike and James McMahon

Just this week the price of Guinness has gone up and it’s difficult to pass it on to customers because there is only so much money that can be spent. At times it seems that there is no reason for those costs to be going up when we’re being told by the media that the cost of electricity and gas is coming down and stabilizing and yet we are seeing the prices go up.

turned o for the last two weeks as I got annoyed that there were too many people on phones. Look it’s caused consternation and people aren’t happy but that’s the way I want it to be. It’s gives people something to talk about!”

Circular economies

Speaking about the importance of the pub in the community he points out that the pub has one of the greatest circular economies in the country. “The local pub will sponsor the local football team and they will spend locally so it all comes around. Any benefit to the pub will be passed on to the local community. We don’t sponsor sports teams but we sponsor other things like That’s Limerick a dance troupe that do cultural and musical performances. We are also sponsoring Féile na Gréine – a music festival of upand-coming artists. One of the artists they had at it three years ago was Denise Chila, who has gone on to do great things. Another novel thing they do is host opera evenings. “We did opera in the lane beside the pub last year for three consecutive Saturdays

before Christmas. We had two opera singers with an accompanist churning out fantastic atmosphere and we are hoping to do it again this year.”

Challenges

Like most small businesses, the costs of doing business is the most challenging part and McMahon questions why costs are still rising when energy prices are falling. “The rising cost base is the single biggest issue. Just this week the price of Guinness has gone up and it’s di cult to pass it on to customers because there is only so much money that can be spent. At times it seems that there is no reason for those costs to be going up when we’re being told by the media that the cost of electricity and gas is coming down and stabilizing and yet we are seeing the prices go up. It makes it di cult for us because we have to review our o ering, our sta ng in terms of having the correct level but not to be oversta ed because it’s important for longevity that we get our cost base right. We have the highest rate of duty in Europe and we are quite expensive when it comes to alcohol so

the cost base keeps increasing.”

He warns that we are at risk of being an outlier in Europe very quickly if we don’t do something about stabilizing costs. “If the cost of coming to Ireland is too high, we lose the tourists we once had. And it puts up all on the back foot and everyone would have the knock on e ect of that.”

“There is a point where it’s a step too far and does it not make sense to keep going and unfortunately they are conversations that are going on at the moment. If the pub was to close down, you would have people sit in isolation and we are going backwards,” he starkly warns.

Good for the soul

A very important question left to ask is what is McMahon’s favourite drink? “I love a pint of Guinness or a pint of Harris Pale Ale – which comes from a local brewery in the city here and is very popular,” he remarks.

Looking towards the future I wonder if they might replicate the model somewhere else but McMahon says it’s hard enough trying to fill one pub, than to think about another. “It takes a lot of energy, it takes a lot of heart and care to run a good pub and if you move to expand, do you dilute that down and spread yourself too thin? I’d never rule anything out but myself and James would be very conscious of maintaining the quality of what we do right now and we wouldn’t want to do anything that would a ect that,” he explains.

Running a business has its ups and downs but he says that at the end of the day, “it suits the two of us and we are very outgoing people and we like to work. It’s good for the soul. You stand behind that bar counter and you are having wonderful interactions with wonderful customers. Sometimes you are laughing and sometimes you are crying but I leave every day feeling fulfilled.” You can’t ask for more than that! n

They sponsored opera in the lane beside the pub last year for three consecutive Saturdays before Christmas and hope to do it again this year

Regional winners of the Irish Pub Awards 2023 announced!

Now in its fifth year, the Irish Pub Awards, jointly presented by Licenced Vintners Association (LVA) and Vintners Federation of Ireland (VFI), is now acknowledged as the definitive industry standard and has gained recognition throughout the trade as the most credible and comprehensive assessment of the best in Irish pubs. Drinks Industry Ireland and The Irish Independent are the award’s media partners.

The Irish Pub Awards is now firmly established as the pre-eminent awards for the Irish pub sector. All 63 regional winners of the Irish Pub Awards will be showcased as best in class in their region and will receive a prize package of management training to help them progress their business further. All regional winners will also avail of comprehensive media coverage, including a profile piece in a special awards supplement in The Irish Independent on the day of the National Awards presentation on 15 November next.

VFI President John Clendennen, says: “I’m delighted to see so many fantastic pubs from around Ireland on the list of Irish Pub Awards regional winners. For any publican, getting on this list is a real sign your pub is one of the very best on the country. For those publicans that didn’t make it I would say to benchmark yourself against the winners and come back stronger next year.

“I’m really looking forward to the national awards night in November when we’ll find out which pubs are the best of the best and, of course, which pub is the overall national pub of the year.”

Chair of the LVA, Laura Moriarty added: The collaboration between VFI and LVA is core to the success of the Irish Pub Awards. The Awards play a big part in acknowledging the role great publicans play in employing

people across Ireland, investing in their premises and in acknowledging the wonderful contribution pubs make to their local communities, to Irish social life and to Irish tourism.

Judging for the Regional Winners of the 2023 Awards is now complete and congratulations goes to the following finalists:

Best Food Pub sponsored by Musgrave Marketplace

South East Region Matt The Thresher Birdhill Tipperary

South West Region Bobby Byrnes Limerick CityLimerick

Cork Region Hayes’ Bar & KitchenGlandoreCork

Connaught Region Flannery’s Bistro Ballinrobe Mayo

Dublin Region The Merrion Inn Dublin 4Dublin

Best Tourist Pub sponsored by Fáilte Ireland

South East Region Mary Barry’s Seafood Bar & RestaurantKilmore Wexford

South West Region Aunty Lena’s Bar Adare AdareLimerick

Cork Region Franciscan Well Brewpub

Cork CityCork

Connaught Region Lowry’s Music & Whiskey Bar Clifden Galway

Dublin Region Murray’s Bar Dublin 1Dublin

Best Local Pub sponsored by Diageo

East Region O’Connells Skryne, TaraMeath

North East Region Begley’s BarKilloe Longford

South East Region Vine Cottage BarNew Ross Wexford

South West Region Brown Joe’s Bar & Restaurant AtheaLimerick

Cork Region The Ensign BarMonkstownCork

Connaught Region Jordan’s BarClarinbridge Galway

Dublin Region Brady’s of ShankillShankillCo. Dublin

Best Music Pub sponsored by IMRO

East Region The Central Bar NavanNavanMeath

North East Region McCa erty’s Bar Donegal TownDonegal

South East Region T.Morris Bar Wexford Town Wexford

South West Region Dolan’s Limerick CityLimerick

Cork Region Clancys Cork Cork City Cork

Connaught Region Gracie’s Bar SligoSligo Sligo

Dublin Region Fibber McGeesParnell StDublin 1

Outstanding Customer Service sponsored by Edward Dillon

East Region O’Dea’s Bar & BistroPortarlingtonLaois

North East Region Renaghan’s BarClontibretMonaghan

South East Region The Hub BarWaterford CityWaterford

South West Region Jimmy Briens BarKillarneyKerry

Cork Region Geary’s Bar CharlevilleCork

Connaught Region Mellett’s EmporiumSwinford Mayo

Dublin Region Sandyford HouseSandyford VillageDublin

Best Outdoor Space sponsored by Bulmers

East Region Chester Beatty InnAshfordWicklow

North East Region Peadars Bar MoateMoateWestmeath

South East Region Christy’s BarKilkenny City Kilkenny

South West Region O’Sullivans BarRathkealeLimerick

Cork Region Strand Bar VicarstownCork

Connaught Region The Towers Bar & Restaurant Westport Mayo

Dublin Region Kenny’s of LucanLucanDublin

Innovative Pub of the Year sponsored by BOI Payment Acceptance

East Region Lock 13 BrewpubSallins Kildare

North East Region Russell’s Saloon Gin Emporium DundalkLouth

South East Region Malzards StoneyfordKilkenny

South West Region Mother Macs Public House Limerick CityLimerick

Cork Region The Liberty Bar x Resistance Cork CityCork

Connaught Region Mc Hugh’s BarCarrick-onShannon Leitrim

Dublin Region The Belfry Stoneybatter Dublin 7Dublin

Best Late Night Bar sponsored by Irish Distillers Pernod Ricard

Region Pub Name Town/ AreaCounty

East Region The Roost MaynoothMaynoothKildare

North East Region The Phoenix Tavern BundoranDonegal

South East RegionThe Reg WaterfordWaterford CityWaterford

Cork Region Dwyers of CorkCork City Cork

Connaught Region The Quays Bar & Music Hall Galway Galway City Galway

Dublin Region Bad Bobs Temple BarDublin 2Dublin

Best Digital Innovator sponsored by Heineken

East Region Judge Roy BeansNewbridgeKildare

North East Region The Squealing PigMonaghan Town Monaghan

South East Region Kickham HouseTipperary TownTiperary

South West RegionThe Old Quarter Pub, Café & Townhouse Limerick CityLimerick

Cork Region Costigan’s PubCork City Cork

Connaught Region Dunnes Bar Carrick-onShannon Leitrim

Dublin Region Café en SeineDublin 2Dublin

Old mill brought to life in Ahascragh

Gareth and Michelle McAllister, founders and directors or Ahascragh Distillery speak to Drinks Industry Ireland about the restored nineteenth century mill in the village of Ahascragh, Ballinsloe, Co. Galway that has been transformed into a stateof-the-art distillery offering fully guided tours of the old mill and an exploration of Irish whiskey and gin production

Can you tell us the history of Ahascragh Distillery and what work went in to make it a modern functioning business?

“Michelle McAllister”

It is important that the design of the project, and the work, protects and celebrates the previous use of this historical old mill. Ahascragh Distillery collaborated with Billy Moore Metalworks in Waterford, to restore the old mill equipment found during the clear out phase. Billy then designed bespoke pieces of furniture, inspired by the mill, using the salvaged equipment. The pieces are now pride of place in The Old Mill

Shop & Café at Ahascragh Distillery. The visitor centre will be a unique and intimate experience, showcasing the history of the old mill, with a permanent exhibition of the salvaged mill equipment and the refurbishment of the mill race. Over the past two years, we have watched the building come back to life. It has been a labour of love, not only for Gareth and I, but for our entire team and the community. The visitor experience will celebrate the history and future of the building. We are excited to showcase the distillery, the village and our awardwinning whiskeys and gin to the world!

What products will be distilled here?

“Gareth McAllister”

The zero-emission spirit that will be produced at Ahascragh Distillery will first flow in to UAIS Irish Whiskey, our non-aged entry-level sourced blend. In preparation for this, sustainability already plays a key role in our brand strategy. UAIS Irish Whiskey packaging is made from the most eco-friendly materials possible; a 100% recycled glass bottle, 100% recycled paper for the label, a sustainable wood stopper and a biodegradable vegetable-based seal. Eventually, the spirit will flow into

our Clan Colla brand family, which was launched in 2021 and now comprises a variety of aged Irish whiskey releases including single malts, blends and single grain. We continue to experiment with finishing casks including Pedro Ximénez, Amarone, Oloroso, Peated and Panamanian Rum. There truly is something for everyone in this collection of premium Irish whiskeys.

“Michelle McAllister”

Our multi-award winning Xin Gin is already distilled on-site. Xin Gin was designed to be at the heart of gatherings. We consider ourselves to have Irish blood and Asian hearts. After spending many years in Asia, we wanted to merge what we loved about our two homes. The word itself means ‘heart’ or ‘feelings’ in Mandarin.

This is a juniper-led dry gin with fresh citrus notes of orange zest and lemongrass combined with the exotic taste of the Asian fruit, persimmon, held by an earthy, herbaceous undertone of dill and cinnamon spice.

Xin Gin was recently awarded a Masters Medal at The Global Gin Masters 2023; a gold at The New York Spirits Competition; and “Best in Ireland” at The Gin Guide Awards in 2022 and 2023 amongst other prestigious international awards.

Gareth and Michelle McAllister, founders and directors or Ahascragh Distillery

Michelle says that they consider themselves to have Irish blood and Asian hearts after spending many years in Asia and thus creating Xin Gin

Savouring the shots market

on creating a product they wanted to drink and enjoy.”

While most reputable bars have cocktail menus available now, it is becoming ever more common to find shot menus available too and this can massively generate sales as often people are unsure of what to order outside of the usual Sambuca, Baby Guinness or Tequila brands. With late night licences being extended as part of the incoming Sale of Alcohol Bill, its definitely good news for bars as shots as typically bought in the later hours of the night making the sales potential of the highly-profitable shots market soar. Targeted trade activity across the on and o trade is educating consumers to the fact many spirits can be served as a long drink with a mixer or as a shot, both equally enjoyable.

Spirit filled with passion

Vaccari, creator of the famous Galliano brand. Both are distilled using methods from the 19th century Italian tradition; the result is a premium spirit filled with passion, warmth and a depth of flavour. It is distributed by Barry & Fitzwilliam.

The popularity of shots has yet to wane as doing a round of shots with friends is sometimes part and parcel of a night out making this market incredibly resilient.

Every year, leading brand valuation consultancy Brand Finance puts 5,000 of the biggest brands to the test, and publishes over 100 reports, ranking brands across all sectors and countries.

According to Henry Farr, associate director at Brand Finance the shots market is very strong at present with Tequila leading the charge: “The tequila sector has really grown in recent years. It is outpacing other spirits, leaving tequila brands well-positioned to capture evolving preferences of consumers, where many are opting for higher quality, premium-branded product and this is what Casamigos, especially, has done so well, given that its entire inception was based

There are two products in the Vaccari range - White and Neroboth triple anise sambuca made with Mediterranean aniseed, fennel and a very rare Chinese star aniseed which grows in South China and North Vietnam. Vaccari Sambuca White combines a unique selection of premium ingredients to create this triple Anise Sambuca, including essential oils from a wide range of botanicals. This can be thinned with water or drunk as a flambé after chewing two co ee beans.

Vaccari Sambuca Nero’s signature deep blue, almost inky-black appearance is made by blending Vaccari Sambuca with elderbush berries. The suggested serve is Vaccari Sambuca Nero poured over ice. The Vaccari Sambuca range of supremely smooth and premium liqueurs honours the independent spirit of Arturo

Bambarria 100% Agave Tequila is estate bottled in Tequila Town and made with the finest grade blue agave from Jalisco State and the highlands of Los Altos

A fresh new look with the same great taste and made exactly as it was 100 years ago, there are two products in the Bambarria Tequila range. Bambarria Blanco Silver Tequila and Bambarria Gold. Bambarria is a true labour of love. A wonderful flavoursome tequila, steeped in tradition and history.

Perhaps one of the finest examples of authentic pouring tequila, Bambarria 100% Agave Tequila is estate bottled in Tequila Town and made with the finest grade blue agave from Jalisco State and the highlands of Los Altos. The pinas are slowly steamed in small batches to create the distinctive taste of Bambarria Tequila, making it perfect for cocktails and sipping neat. Bambarria Tequila is without question one of the greatest tasting tequilas produced in Tequila Town. It is distributed by Barry & Fitzwilliam

The shots market has remained healthy despite the changes in younger peoples’ lifestyles. However, traditional shot drinks are now becoming part of the cocktail culture as opposed to always being consumed neat.

Drinks Industry Ireland looks at the brands that are innovating in the shots category

Vaccari Sambuca White can be thinned with water or drunk as a flambé after chewing two co ee beans

crafted PR across global markets, Tullamore D.E.W. is inviting whiskey enthusiasts from all corners of the world to ‘Be More Tullamore.’

The campaign light heartedly pokes fun at the rise of the influencer with the mischievous key tagline ‘In Tullamore an influencer is whoever picks up the bar tab’. Appearing on billboards in carefully selected locations around Ireland’s capital city and right across the globe, this campaign acts as a reminder to embrace the joyful and cheeky spirit that defines both the whiskey and the people of Tullamore.

The brand has also paired with some of Dublin’s most popular public houses, for bespoke artwork, distinctly poking fun at the typical crowd which frequents each venue.

In Devitt’s we see a billboard stating ‘In Devitts, an influencer is the barman.’

And In The Hairy Lemon we will see a custom designed mural.

Speaking about the ‘Be More Tullamore’ campaign, brand manager, Emma Slevin, said:

“This campaign is a celebration of our deep-rooted connection to Tullamore, where our whiskey has been crafted for centuries. We invite

everyone to join us in embodying the spirited, quick-witted, and cheeky attitude of our beloved hometown. Let’s ‘Be More Tullamore’ together.”

With Tullamore D.E.W. number two globally and number one in Nordics and eastern Europe, the brand already boasts a well-established global presence. The new campaign is set to be the brands biggest global campaign to date, spreading itself across various markets including the USA, Germany, and the Czech Republic. Tullamore D.E.W. is proud of its Irish roots and even prouder to represent the people of Tullamore across the globe.

A whole lot of swagger

Introducing Dubliner Honeycomb Liqueur – where Irish whiskey gets a serious upgrade with a dash of irresistible flavour and a whole lot of swagger. Dubliner Honeycomb Liqueur seamlessly bridges the world of classic liqueurs with the bold Irish whiskey landscape.

The masterful team has conjured up a luxuriously smooth liqueur that’s impossible to resist by fusing iconic Dubliner Irish Whiskey with the delicate sweetness of caramel and rich honeycomb notes. With each sip, you’ll

experience a symphony of flavours that dances across your palate, reminiscent of honey, ee, and cream soda, with a gentle vanilla spice finish.

With a robust 30% ABV, this Irish whiskey liqueur stands as the ultimate fusion of flavours. A musttry for whiskey enthusiasts and newcomers alike, providing a rich and diverse entry point into the world of whiskey.

Whether you choose to enjoy it over ice or ice-cream, savour a captivating cocktail, or indulge in post-show revelry, Dubliner Honeycomb Liqueur knows how to make an entrance. It strikes a harmonious balance between tradition and innovation, delivering a taste of Ireland that’s as unique as it is unforgettable.

Striking a harmonious balance between tradition and innovation

Irish + American Whiskey being the most-awarded new whiskey of 2022, further solidifying the brand’s growing reputation for excellence and innovation in the industry.

Brian Nation said about this momentous win, “It is an immense honour to receive this recognition from the San Francisco World Spirits Competition. Our team at Keeper’s Heart is dedicated to producing whiskies of the highest calibre, and we are delighted that our 10-year-old expression has resonated so strongly with the esteemed judges.”

In celebration of this accolade, Keeper’s Heart is excited to announce that the 10-year-old Irish single malt whiskey will be made available to consumers in Ireland later this year. It is distributed by Barry & Fitzwilliam.

The heart of Irish Whiskey

As the oldest licensed distillery in Ireland, the Kilbeggan Distilling Company has occupied the same spot on the River Brosna in Kilbeggan since 1757. Despite the distillery running into hardship in 1953, the local community pooled together and restored the site, a cornerstone of the community for nearly 200 years at that point, to its former glory. That is why at Kilbeggan, they say from copper stills and iron wills, you can feel the strength of an entire town in a single grain. Today, Kilbeggan Irish Whiskey can be enjoyed by whiskey lovers throughout the world, and every bottle is proof the spirit of Kilbeggan never left.

This remarkable story has yielded some equally remarkable whiskeys throughout our 266 year history, including Kilbeggan Traditional Irish Whiskey, the perfect blend for an Irish co ee, and Kilbeggan Single Pot Still,

which is made in small batches every day at Kilbeggan Distillery. Now a part of Beam Suntory, a world leader in premium spirits, Kilbeggan’s portfolio of whiskeys continue to challenge conventions while remaining true to classic distilling traditions.

Kilbeggan Black Signature Cocktails

The most recent addition to the range is Kilbeggan Black, a lightly peated blend, whose smoky notes gives a tasteful nod to Kilbeggan’s sisterbrand: Connemara. With mellow notes of green fruits and cereals developing into hints of peat smoke, this whiskey can be enjoyed neat, on the rocks, or in one of our signature cocktails: a Kilbeggan Black & Ginger or a Kilbeggan Black Whiskey Sour, both served over ice with an orange peel. With a media plan in support to highlight its portfolio and signature cocktails to over one million thirsty consumers this Christmas, make sure you add them to your menu today!

Despite the distillery running into hardship in 1953, the local community pooled together and restored the site

The full whiskey experience

Meet The Busker Irish Whiskey. The only brand to o er the full whiskey experience: Pot still, malt and grain, producing all the traditional Irish whiskeys under one roof, at Royal Oak Distillery, Co. Carlow.

An Irish whiskey brand with a strong line up – four types of products from single grain to single malt and the single pot still. All the four existing expressions in the Irish whiskey world. High quality Irish whiskey at an a ordable price.

The Busker is a “new to world” Irish whiskey that is born out of a modern Ireland, where the contemporary and bold meet at the crossroads of tradition. An Irish whiskey made in respect of the tradition of the method and process with the expertise of its first female master blender at Royal Oak, Caroline Martin, but with a bold, modern, contemporary approach.

The power of collaboration

In 2017 Roe & Co created its signature whiskey Roe & Co 106 in collaboration with Ireland’s best bartenders. Its 106 blend is aged in a high proportion of first-fill bourbon barrels, giving this Irish whiskey its depth of flavour, and is bottled at 45% ABV with smooth, non-

With unique brand character which goes beyond the current Irish whiskey o ers, made in one of the most innovative and advanced distillery in the whole whisky environment.

With The Busker Triple Cask Triple Smooth, discover a new you with a combination three of the best whiskey styles that Ireland has to o er. Begin your journey with some rich tropical fruits and sweet vanilla notes as the taste buds begin to experience that beautiful malt, capping it all o with a superbly balanced mouth sweetness that begs for more.

The Busker Pot Still is a distinctive expression to Ireland, created to bring you on a journey of exceptional character. The taste buds kick o with some beautiful intense spices balanced with some to ee as we reach that long warm finish. Distributed by Barry & Fitzwilliam.

Wild Altantic spirit

chill filtration. A premium blended triple distilled smooth Irish whiskey, with deep layers of vibrant flavour which delivers a beautifully balanced whiskey that can be enjoyed smashed, shaken, stirred or sipped.

Sta ord Bonded are proud to share details of their first release, O’Driscoll’s Irish Whiskey. Crafted by the direct descendants of the O’Driscoll clan, this whiskey is a tribute to those men of the sea and encapsulates that wild Atlantic

Roe and Co’s 106 blend is aged in a high proportion of first-fill bourbon barrels, giving this Irish whiskey its depth of flavour

Caroline Martin is the first female master blender at Royal Oak

spirit of adventure, bravery, and survival.

An exceptional blend of golden grain and malted barley, triple distilled and aged in bourbon casks for a minimum of three years, giving the signature smoothness of Irish whiskey.

Maturation of whiskey is an art form. The influence of 100% bourbon cask maturation beautifully enhances the sweet vanilla profile of O’Driscoll’s Irish Whiskey.

Sta ord Boned, managing director, Michael Sta ord says: “We wanted to create an exciting new, pitch perfect, (in name, quality, price and provenance), Irish whiskey, for people who always seek the best. O’Driscoll’s is a beautifully blended exceptionally smooth Irish Whiskey. O’Driscoll’s is currently the only Irish owned Irish Whiskey in the standard blend category. Inspired by my grandfather Diarmuid O’Driscoll, the O’Driscoll’s were a famous pirate clan from Baltimore, West Cork.”

O’Driscoll’s Irish Whiskey is produced in Dundalk with an the ABV of 40% and RRP of €30. Available nationwide to the on-trade from distributors such as Comans and Celtic Whiskey. It is also available online with home delivery from www.celticwhiskey.com

Unveiled with the Summer Solstice

Boann Distillery celebrated the summer solstice by launching its newest creation ‘Summer Solstice’ , marking the second single cask bottling from Boann in just six months.

Last December, the family-owned distillery celebrated the winter solstice by unveiling its first Irish Single Pot Still Whiskey, ‘Solstice’, reviving whiskey distilling for the first time in the distillery’s home town of Drogheda, Co Meath, in 160 years.

The much-anticipated ‘Summer Solstice’ is the second Irish single pot still whiskey from Boann, with over three years of maturation in a 225-litre Rivesaltes Rouge Barrique single cask from the Languedoc-Roussillon region in Southern France.

Distinguished by its more summer inspired notes of red raisin, caramelised hazelnuts and burnt pineapple, this release o ers a striking contrast to the Winter ‘Solstice’ whiskey’s rich winter flavours of cinnamon, nutmeg, ginger and sultanas.

For further information visit www.boanndistillery.ie n

Q&A with Lora Hemy, head distiller at Roe & Co

1. Tell us about Roe & Co

At Roe & Co we believe in the power of collaboration and community to re-imagine the world around us for the better. And this is why in 2017 we created our signature whiskey Roe & Co 106 in collaboration with Ireland’s best bartenders. A premium blended triple distilled smooth Irish whiskey, with deep layers of vibrant flavour which balance notes of orchard fruits, to ee and vanilla. Our 106 blend is aged in a high proportion of first-fill bourbon barrels, giving this Irish whiskey its depth of flavour, and is bottled at 45% ABV with smooth, non-chill filtration. This process enhances any serve, while retaining and releasing its full flavour.

2. Are you based in Ireland?

Yes, I am part of the Roe & Co team based at the Roe & Co Distillery in Dublin 8 where I have been head distiller since 2019.

3. Tell us about your o ce –The Roe & Co Distillery: The doors of the Roe & Co. Distillery and Visitor Experience opened in June 2019 and is located in the heart of Dublin’s distillery district in Dublin 8. Re-imagination is at our core and our home at the Roe & Co distillery is no di erent. We re-imagined an old, dis-used and neglected power station by breathing new life into it to create a vibrant, contemporary whiskey distillery in the heart of Dublin 8. Visitors are treated to an innovative, modern, and engaging whiskey experience focusing on cocktails and the vibrant flavours that make up our wonderful whiskey. We are extremely proud of our distillery and our partners in the community around us who we collaborate with to create a unique visitor experience. And we were delighted that in 2023 the Roe & Co. Distillery and Visitor Centre won the gold trophy for visitor attraction of the year at the Irish Bar Awards last month.

4. What is your distilling experience?

I’m a little less traditional than you might expect, but I come to Roe & Co with an exciting, varied and creative background in distillation, fermentation, sensory exploration, flavour, aroma and new product development. I graduated HeriotWatt University in Scotland and have over 15 years’ experience both

Lora Hemy, head distiller at Roe & Co exploring the art of distillation and the process of distilling. I’ve been inspired by the many distilleries, breweries, wineries, and perfumeries that I’ve visited and studied in my travels across Europe, New Zealand, Australia, Indonesia, Taiwan, Vietnam, Thailand, India, Pakistan, Egypt, Ethiopia, Afghanistan and Iran. Across my career I’ve worked in both large scale distilleries and smaller craft distilleries, leading both distilling operations and both plant and product development and I’m excited to be a female distiller bringing a unique and refreshing perspective to Roe & Co and spearheading exciting new innovation launches.

5. What barrels are you using?

Roe & Co re-imagines the possibilities of flavour using both bourbon barrels and sherry casks. But we have some exciting innovations coming later in the year that will see us expanding the casks we are using to mature our whiskies.

6. Why is Roe & Co 106 bottled at 45% Abv? Why above ‘normal’?

Roe & Co is bottled at 45% ABV to allow more of the vibrant flavour of our whiskey to shine through. Bottling at a slightly higher ABV ensures that the whiskey can be non-chill filtered, creating a smooth expression that re-imagines flavour and can be enjoyed smashed, shaken, stirred or sipped.

7. In your opinion, what’s the best way to serve a Roe & Co whiskey?

There is no wrong way to serve Roe & Co, as a brand we pride ourselves on reimagining the Irish whiskey category, so whilst Roe & Co is wonderful served neat or with some ice cubes, I’m also a fan of changing things up and enjoying a new twist on a classic drink or cocktail, such as the Roe & Co Apple Highball.

ROE APPLE HIGHBALL

50ml Roe & Co

20ml Cloudy Apple

50ml Soda

Garnish with mint

Pour over ice in a highball. n

O’Driscoll’s Irish Whiskey is produced in Dundalk with an the ABV of 40% and RRP of €30

The company’s winter solstice whiskey was the first to be distilled in Drogheda in 160 years

and engaging sustainable co ee journey. Alongside the bird friends there’s a whole chain of “guardians” involved along the co ee journey from the roasters to the barista’s, all working together in harmony to ensure the best in cup is enjoyed each time.

All Warbler & Wren blends are packaged in 100% recyclable packaging with its “Bare Cherry”, blend also being Rainforest Alliance certified. The aqueous cups are fully recyclable, compostable, and repulpable. High-volume customers can avoid waste on single pack formats with its recyclable drum solution in step with the circular economy model of reduce, reuse, recycle.

Great tasting co ee, with sustainable choices now that’s something to chirp about!

Details, on the full co ee solution to include, training, marketing support, equipment, and service at: www.warblerandwren.com

Fast forward to full flavour

In ever-changing times for hospitality services, Jacobs Douwe Egberts

Professional Ireland are showing yearon-year growth with its impressive

range of high performing, energy e cient Cafitesse machines.

100% Pure Co ee – Cafitesse is a certified co ee-extract made from the highest quality beans, freshly brewed in their Dutch roastery, and shipped to customers worldwide.

Perfect for high volume fresh co ee on demand and hugely relevant for today. In one hour, the Cafitesse Quantum can serve up to 600 people with consistently fresh co ee. The

system is low maintenance with a cleaning time of only two mins per week, thus allowing sta to focus on timely priorities.

In early 2023, JDE Professional Ireland launched the newest machine to their portfolio in the form of the Excellence Touch Experience. A stylish customer friendly system, utilising the same operational benefits of the Quantum, its interactive screen o ers a wide selection of tasty black or milkbased co ees. The co ee pot option is ideal for smaller functions, making it a perfect solution for a breakfast, canteen or conference break out area.

With well-known co ee brands such as Kenco, L’OR and Maxwell House already established within its portfolio, JDE Professional Ireland really can provide “A co ee for every cup”.

If you would like to know more about what JDE Professional Ireland could do to improve your business, or would like to avail of a free Cafitesse trial (T&C’s apply), please contact their sales manager on 087 4055681 or email Andy.waugh@ JDEco ee.com

D.E. Cafitesse delivers superior flavour coffee in seconds... straight into your cup.

In one hour, the Cafitesse Quantum can serve up to 600 people with consistently fresh co ee

Reliability, style and service

Why Milano Co ee Systems? They pride themselves on their service! Their customers come for quality machines and return for the excellent customer service. They are an independent co ee machine suppliers and say that once you choose your co ee, their machines ensure it tastes its best.

Milano Co ee systems engineers have over 60 years experience installing and servicing co ee machines.

They are also Ireland’s supplier of Italy’s most loved commercial co ee machines, Faema.

There is a customer service excellence guarantee with a sevenday service helpline and country wide

servicing engineers available if you have any issues with a new or exiting machine so you can be safe in the knowledge that your customers won’t have to go without their co ees due to a broken down machine.

There is an extensive range of automatic and traditional espresso machines to suit all budgets which are all available to view a state-ofthe-art co ee machine showroom. Pay them a visit to experience co ee machine excellence with Milano Co ee systems.

Call to book a showroom visit on 01 4133 844. You can also view the large range of co ee machines and co ee grinders range at www.co eemachines.ie. n

MILANO COFFEE SYSTEMS

Where Reliability, Style and Service come together…

Why Milano Coffee Systems? We pride ourselves on our service! Our customers come for our quality machines and return for our excellent customer service…

• Independent coffee machine supplier – Our expertise is coffee machines –You choose your coffee; our machines ensure it tastes its best!

• Milano Coffee Systems engineers have over 60 years of coffee machine experience installing and servicing coffee machines

• Irelands supplier of Italy’s most loved Commercial Coffee machines –

• Customer service excellence guaranteed for our customers with a 7-day service helpline and nationwide installation and service

• Extensive range of automatic and traditional espresso machines to suit all budgets

• State of the art Coffee machine showroom. Visit us and experience coffee machine excellence with Milano Coffee Systems

Milano Co ee systems engineers have over 60 years of co ee machine experience installing and servicing co ee machines

In one hour, the Cafitesse Quantum can serve up to 600 people with consistently fresh coffee. The system is low maintenance with a cleaning time of only two mins per week, thus allowing staff to focus on timely priorities

Kentucky Straight Bourbon Whiskey is comprised of more than 200 detectable flavour notes

A balanced rye

The best of bourbon and North American Whiskey

The art of fine bourbon has been refined over centuries and we look to North America to find some of the finest bourbon and whiskies in the world. Drinks

focuses on a few of the stand out brands

Between 2018 and 2021 sales of American whiskey here decreased in value by 14% from $34.2 million to $29.4 million according to Euromonitor figures due to the closure of the on-trade during covid. Now that normal trade has resumed and with the cessation of EU tari s on American whiskeys and bourbons, we see an upward trajectory. We look at the most popular brands making waves at present.

Industry Ireland

The art of making fine bourbon first took place on the site of the Woodford Reserve Distillery, a National Historic Landmark, in 1812. The perfectly balanced taste of Kentucky Straight Bourbon Whiskey is comprised of more than 200 detectable flavour notes, from bold grain and wood, to sweet aromatics, spice, and fruit and floral notes.

Woodford Reserve Rye uses a preprohibition style ratio of 53% rye in its mash bill to pay homage to history’s original rye whiskeys, making spice and tobacco the dominant note among a sea of fruit, floral, and sweet aromatics, which yields a nice sweetness and overall balance. This rye whiskey can deliver complex flavours – neat, on ice, or in a cocktail. A balanced rye makes a more balanced cocktail.

Jack Daniel’s Old No 7

Jack Daniel’s Old No 7 is charcoalmellowed drop-by drop, then allowed to age in our own hand-crafted barrels. This Tennessee Sippin’ Whiskey is ready only when the tasters say it is. They use their senses, just like Jack Daniel himself did.

Taste of Kentucky

alo Trace Distillery is the longest continuously run distillery in the US, with more than 200 years of bourbon making history. Bu alo Trace Straight Kentucky Whiskey is the distillery’s flagship bourbon, produced in small batches and aged for years in new oak barrels to produce a rich and complex whiskey. With notes of vanilla, to ee, and candied fruit, each barrel is tasted by the master distiller and his team to ensure the consistency and exceptional quality of Bu alo Trace Whiskey.

Bu alo Trace Distillery has more than 200 years of bourbon making history

In fact, more than a century later, Tennessee Whiskey is still judged by the way it looks, smells and of course, by the way it tastes.

A real gent

Gentleman Jack is the only whiskey in the world to be charcoal-mellowed twice - once before going into the barrel and again after reaching maturity, giving it ultimate smoothness. Gentleman Jack is full-bodied with fruit and spices and its finish is silky,

warm and pleasant. Cocktail Serve:

• Gentlemen’s Manhattan

• 50ml Gentleman Jack stirred with Martini sweet vermouth and a dash of Orange bitters finished with a light spray of Ardbeg 10 Year Scotch and Orange twist.

Jack Daniel’s Single Barrel uniqueness

Once the whiskey has been mellowed, drop-by-drop, through 10 feet of sugar maple charcoal it begins its journey towards maturation, resting in handmade charred American White Oak barrels. After some time and careful tasting by the master tasting panel only the very best barrels are put to one side. These barrels are highlighted as Jack Daniel’s Single Barrels as they show signs of a unique flavour. Each barrel is distinctly unique due to its location in the barrelhouse and the personality of the wood. As a result, every single one has its own individual flavour and character. The barrel is never blended with another barrel, the whiskey in your bottle is one of 149 bottles available. Hence the unique neck strip with the date, bottle number and even where it was rested in the cellar!

All Heart

Keeper’s Heart created by whiskey icon Brian Nation, formerly master distiller for some of the most wellknown Irish whiskeys including Jameson, Redbreast, and Midleton, Keeper’s Heart is a new style of whiskey, bringing together the best of Irish and American whiskey-making traditions.

Keeper’s Heart Irish + American Whiskey launched in 2021, and

quickly expanded its portfolio with Keeper’s Heart Irish + Bourbon. With its innovative liquid and expert craftsmanship, Irish + American became the most awarded new whiskey brand in 2022, including International Wine and Spirits Challenge Platinum, Ultimate Spirits Challenge 94, Critics Challenge International Platinum and Proof Award Double Gold honours.

Speaking about the foundation of O’Shaughnessy Distilling Co., cofounder Patrick O’Shaughnessy said: “What started as an O’Shaughnessy family reunion became the birthplace of Keeper’s Heart, a celebration of our family’s Irish-American heritage.

“Our great-great grandfather came to the United States from Ireland, and

our large extended family has stayed close to our Irish roots. Keeper’s Heart was created to celebrate that. We are extremely proud of the Keeper’s Heart team and the reception the brand has received since we launched. It has made it possible to continue to grow Keeper’s Heart and evolve the liquid o erings, and now, as we begin international distribution, Ireland was at the top of the list. We hope the Irish people enjoy what we have created as much as the American drinkers have.”

Liquid development is led by master distiller Brian Nation, who has more than 22 years of experience working on some of the most renowned and high-quality Irish whiskeys in the world. Born and raised in Cork City, Ireland, he moved to Minnesota following a meeting with the O’Shaughnessy family to embark on a new adventure and create a new style of whiskey, marrying the best of Irish and American whiskey-making traditions.

“I never thought I’d leave Ireland until I met the O’Shaughnessy family and heard what they wanted to create,” said master distiller Brian Nation.

“Their vision was inspiring, and together, along with American Whiskey visionary David Perkins, we’ve created an innovative liquid portfolio and a brand that celebrates family, and heritage. Keeper’s Heart is my passion project, and I’m proud to share with my friends and family what we’ve been up to across the pond.”

Keepers Heart is a multi-award winning whiskey with o cially 106 awards received across 37 competitions! Keepers Heart is distributed in Ireland by Barry & Fitzwilliam.

Make your Mark

Maker’s Mark was delighted to partner with this year’s Bar of the Year Awards, held at the Clayton Hotel, Burlington Road, Dublin 4 on Monday 21 August. As proud sponsors of the Cocktail Bar of the Year Award, Maker’s Mark congratulates overall category winners Bar 1661 in Dublin, and runner ups Paladar (Cork) and 9Below (Dublin) in this prestigious, and evermore competitive category which recognises the top mixologists, stirrers and shakers in the game, who serve up best in class cocktail experiences.

In this year’s Drinks International Annual Brands Report, compiled by the World’s Best 50 Bars, Maker’s Mark re-claimed its place as the Number 1 Bestselling American Whiskey Brand. Let us explain why…

Smooth and subtle, Maker’s Mark is

In this year’s Drinks International Annual Brands Report, compiled by the World’s Best 50 Bars, Maker’s Mark re-claimed its place as the Number 1 Bestselling American Whiskey Brand

bourbon with a distinguished history. Created by Bill Samuels Sr, it took six years of trial and error to perfect the recipe - a corn, barley and wheat combination, that makes this whiskey so special. The result is a lighter tasting, premium bourbon whisky with caramel and vanilla notes that’s perfect for mixing and delicious over ice.

Maker’s Mark is matured in seasoned American oak barrels that are charred on the inside before being matured for three Kentucky summers. Every barrel of Maker’s Mark is still hand-rotated throughout this process and each bottle is hand dipped in wax to create the distinctive Maker’s Mark seal.

Across Autumn and Winter, we’ll be encouraging bartenders and consumers to ‘Make Your Mark’ through a new advertising campaign, and showcasing timeless cocktails like an Old Fashioned with Maker’s Mark. Make sure you add Maker’s Mark to your menu today! n

Keeper’s Heart is a new style of whiskey, bringing together the best of Irish and American whiskey-making traditions

Status: desperate

How many times have you entered a pub or restaurant only to find a wall plaque (still) stating that this establishment won such-and-such an award many years ago?

What’s the point of stating to visitors that your pub won an award in ‘2010’ for example? It only says to the prospective customer that your premises have been sadly absent from the winners enclosure for many years having not been considered worthy of winning anything since.

Apart from those awful and patently transparent ‘purchased’ plaques bearing a more recent vintage - which most members of the public can see through immediatelyold awards have to be the most obvious outward sign of a premises’ status as being ‘desperate’. A clear case of ‘if in doubt, leave it out’.

Dublin’s pubs – not out to sea?

Does anyone else find it strange that in all the splendour of the entire Dublin Bay, there are hardly any pubs that seem to look directly out on what’s a fairly attractive seascape?

Unless we’re wrong - and it has been known – about the lack of such pubs that gaze fondly out to sea along the entire coastline of greater Dublin, the last one we can remember - now sadly gonewas the Dalkey Island Hotel wherein one could sup one’s pint whilst gazing still further out to sea as the hotel itself

OVERHEARD:

A businessman who’d clearly enjoyed a lengthy liquid lunch exited a Hilton Hotel recently and hailed a taxi.

-- “Take me to the Hilton Hotel” he ordered the taxi driver.

-- “We’re already there!” responded said taxi driver, somewhat bemused by his passenger’s request.

-- “Good!” said the businessman, “But next time, don’t drive so fast! How much do I owe you?”.

Licensed wisdom

Some of our best celebrity quotes down through the years:

“During one of our trips through Afghanistan we lost our corkscrew. We had to live on nothing but food and water for several days.”

– WC Fields.

“I’ve known banks that gave loans to guys who wanted to open bars and their only collateral was that I was going to drink there.”

– Lou Grant in the TV series ‘Rhoda’.

“Inflation comes from the government spending more money than it takes in. It will go away when the government stops doing that.”

– Ronald Regan.

extended out over the rocks there.

Elsewhere around the country sea views from the comfort of the pub are exceedingly common.

What could this aversion be to a bay window onto the seashore on the part of Dublin publicans? Does it stem from the same source that seems to discourage those apartment-owners with a balcony from using them when the sun streams onto them in the afternoons of a weekend?

Of course you can bask in the publicity of Closing Time’s back page if you can prove us wrong – and such a result has been known from time to time…..

The EPA’s good news (but for who?)

It was good to see the Environmental Protection Agency’s launch of a new Food Waste Charter recently. It’s all about expanding the call to every organisation in Ireland’s food supply chain to voluntarily commit to measure their food waste on an ongoing basis, set targets, take action to reduce food waste and report annually on progress as part of Ireland’s commitment to halving food waste here by 2030.

But for Ireland’s hard-pressed hospitality sector, it must only seem like yet more work to add to that already

being undertaken to accommodate increasing amounts of government bureaucracy into the working day.

What solid help is the EPA offering the hospitality industry under this new Food Waste Charter?

The Charter seems to add intolerable amounts of extra expense and time to proprietors for this idealistic commitment?

All too often government bodies wax lyrical about the spanking new developments it envisages without offering a quid-pro-quo as to what specific assistance they will offer the retailers in return for their making that extra effort. n

Any Dublin pubs that take advantage of the sea view?

An apt beer description and some good advice from the Hummingbird Pub on Galiano Island off the Canadian coast

Celebrating 150 years

® and 50 Years of the Vintners’ Federation of Ireland with the customer incentive scheme

of Heineken

From April until June €100,000 worth of prizes were won by VFI members

450 winners of Heineken® kegs

150 winners of €100 Ticketmaster e-gift cards to enjoy across Heineken® Music events

is at the core of the VFI offering, so to be in a position where we could promote the HEINEKEN incentive scheme to current and potential members was of huge benefit to the Federation.” John Clendennen - VFI President