Drinks Industry Ireland - July/August by Mediateam

OPINION

July/August 2022 | DRINKS INDUSTRY IRELAND

Days like these.... The last few months have been quite a roller-coaster ride for the licensed trade and other sectors of the hospitality industry. As if chronic staff shortages hadn’t hit hospitality’s post-Covid recovery hard enough, soaring energy and food supply costs have joined hands with increasing supply-chain disruption and unfettered insurance industry premia piling into the fray and making the lives of many in the on-trade a constant daily struggle to remain open. If Fáilte Ireland’s recent Tourism Barometer survey is anything to go by the sheer effort of will required to open those doors for another day is becoming too much for some publicans who’re desperately eyeing-up the ringside towel in their corner with a view to throwing it in. And while things may seem less fraught in the capital, there are challenges, both local and national, for the trade there to contend with. In this issue we talk to the new LVA Chair Alison Kealy about the Association’s view of the trade going forward in these trying times. In our Cover Story we also talk with some publicans around the country about their struggle with rising costs beyond the staff shortages and how they’re adapting their offering to tackle this aspect of post-Covid trade. During Covid, there was no income to be adaptable about hospitality was simply closed. But with the on-trade open again, never before has the publican’s ability to adapt been so put to the test as in these last few months. So all in the trade should really give themselves some credit (dirty word, I know!) for staying the course and reopening for another day come what may. Had the Russian playwright Anton Chekhov times like this in mind, perhaps, when he stated, “Any idiot can face a crisis - it’s this day-to-day living that wears you out”.

During Covid, there was no income to be adaptable about hospitality was simply closed. But with the on-trade open again, never before has the publican’s ability to adapt been so put to the test as in these last few months. Pat Nolan Editor patnolan@mediateam.ie Twitter: @drinksind_ie

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July/August 2022 | DRINKS INDUSTRY IRELAND

8 Off-trade revenues down 0.5%

Revenues rise 34% at C&C Ireland With hospitality being open for 267 days in Ireland and the UK compared to just 117 days the previous year, net revenues at drinks company C&C Ireland grew 34% to €224.3 million for the 12 months ended the 28th February 2022 from €167.4 million the previous year. Operating Profits of €16.7 million at the Irish arm of the C&C Group compare to an operating loss of €6.7 million the previous year. According to the company, “With the re-opening of the on-trade, off-trade net revenues dropped by 0.5% compared with FY2021. Our key focus in FY2022 has been stock availability and servicing the on-trade as it returned while planning and preparing for the implementation of Minimum Unit Pricing in January 2022”. C&C’s RoI business traded directly with 95% of outlets here

last February compared to preLockdown February 2020 and volume sales of Bulmers cider were up 10% on the previous year too. In all, a 208% growth in net revenues from on-trade sales in the UK and Ireland as a consequence of fewer trading restrictions throughout the year helped drive an overall 88% net revenue growth to €1.44 billion at C&C. C&C’s net revenue figure in its Full Year Results for the 12 months compares with €765.8 million in its previous year. The company also announced an Operating Profit of €47.9 million for the full year, where an Operating Loss of €63.6 million had been declared for the previous year. But the UK & Ireland off-trade performance remained strong despite the re-opening of the on-trade, with

net revenues of €376.3m in FY 2022, down 3.4% compared to the previous FY2021. “We are pleased with how trading has recovered and the subsequent strength of customer and consumer demand” commented C&C Group Chief Executive David Forde, “which we believe reflects the enduring importance of the on-trade and the role that it plays in our society.” However he warned, “We are susceptible to further increases in our cost base which would necessitate further price increases. Despite the current positive sentiment in the hospitality sector post re-opening, we are mindful of the pressures being faced by consumers and its potential impact on future demand”.

n Dublin’s Lemon & Duke parent company, Inn on Hibernian Way, saw accumulated profits rise 13.5% or by €70,842 to €561,329 in the year to the 28th of February 2021. Figures from the company’s Unaudited Abridged Financial Statement show that the pre-pandemic preceding year saw an accumulated profit figure of €490,847, up €153,000 on the company’s financial year before that. The pub employed an average of 14 during the financial year, 27 fewer than the previous year. The pub is co-owned by rugby stars Rob Kearney, Jamie Heaslip, Sean O’Brien and Dave Kearney and is managed by the other director former LVA Chairman Noel Anderson.

8 Ireland fourth most expensive of 36 countries surveyed

Alcohol - Ireland 2nd most expensive in Eurozone Ireland was the second most expensive country for alcohol in the Eurozone and the fourth most expensive of the total of 36 countries

surveyed, with prices in Ireland running at just over double the EU27 average in 2021. The results were published recently by the Central Statistics Office in a report Price Levels of Food, Beverages, and Tobacco 2021: How Ireland Compares. Of the 36 countries surveyed, Iceland had the highest prices for alcohol at 186% above the EU27 average followed in fourth position by Ireland at 101% above, while alcoholic beverages were cheapest Within the EU Ireland was the second most expensive in North Macedonia, at 19% below the EU27 average. for alcohol after Finland.

Within the European Union Finland was the most expensive for alcohol and Hungary was the least expensive. The country groups included in the analysis in 2021 were the 27 Member States of the European Union, the three European Free Trade Association countries (Iceland, Norway and Switzerland), the five candidate countries (Albania, Montenegro, North Macedonia, Serbia and Turkey) and potential candidate countries (Bosnia and Herzegovina).

DRINKS INDUSTRY IRELAND | July/August 2022

N EWS

8 New Bill includes tips made using debit & credit cards

‘Service charges’ must go to staff - Varadkar Employers who use ‘service’ charges to supplement staff wages are to be the subject of The Payment of Wages (Amendment) (Tips and Gratuities) Bill 2022 Bill No 5 of 2022 which was published by the Tánaiste and Minister for Enterprise, Trade and Employment Leo Varadkar on the 24th of January and comprises nine sections. The new Bill went before the The proposed legislation will prohibit ‘service’ charges on a bill unless the entirety of that Seanad in late June. service charge goes directly to the staff. Its purpose is to provide clarity on the meaning of tips, using the term ‘service charge’ or any gratuities and mandatory service similar term unless the money goes charges. straight to staff. Employers must be It aims to place tips and gratuities explicit about any additional charge outside the scope of a person’s and where it goes once this new law contractual wages and it obliges comes into force.” employers to display prominently There had been “anecdotal their policy on the distribution of tips. evidence that a minority of It also obliges them to distribute employers, particularly in the tips received electronically via debit restaurant and hospitality sectors, and credit cards. use tips or gratuities – given by In effect the proposed legislation customers and intended for staff – will prohibit ‘service’ charges on a as a means of meeting their payroll bill unless the entirety of that service obligations and other overheads,” charge goes directly to the staff. said the Tánaiste when speaking “Customers really can’t be sure about the Bill previously, “Currently, what service charges are used for there’s no legislation which obliges or whom they go to,” explained the employers to pass on any tips Tanáiste Leo Varadkar, “Voluntary received by them to their staff. service charges are clearly the same Therefore, a customer has no way of as a tip or a gratuity but by definition knowing if the tip they left was given mandatory service charges are not. to the intended recipient or recipients As things stand, you’re expected and the worker has no protection if to pay, without any information on their employer chooses to keep some where the money goes. or all the tips left by customers.” “I’m happy we’ve been able to come up with a solution now which will effectively ban employers from

n Bar, restaurant, nightclub & hotel operator Mercantile Entertainment Group saw turnover increase by 21% to €36.2 million in the year to the 31st of December 2019 according to a Financial Statement from Mercantile’s holding company Ardan Advisory and subsidiary companies. The Group, which owns a number of outlets including Café en Seine, Whelan’s and The George in Dublin, saw a significant rise in pre-tax profits to €2.0 million from €257,937 in the previous financial year to the 31st of December 2018. The company declared a substantial rise in Operating Profit too to €3.1 million from 2018’s figure of €968,091. Staff costs for the 337 staff employed (up 25 on 2018) were up 21% to €11.1 million from €9.2 million. The company’s directors received no financial remuneration during the financial year.

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July/August 2022 | DRINKS INDUSTRY IRELAND

8 Beer exports fell by over half last year

Cider sales down 15% in 2021 compared to 2019 Covid-19 had a “hugely negative” impact on Ireland’s cider sector last year but there were some early signs of recovery in the second half of 2021, according to the latest annual report from Drinks Ireland|Cider released on World Cider Day. The Irish Cider Market Report shows that both cider sales and exports fell drastically last year, with producers now calling for an excise reduction to support the sector, as well as the urgent implementation of an excise relief programme for craft producers. Cider, like beer, has a much higher proportion of sales in the hospitality sector compared to spirits and wine. With the on-trade shut or heavily restricted for large parts of 2020 and 2021 both in Ireland and in key export markets, last year domestic sales declined by 4.2% to 53.6 million litres on 2020’s figure of just under 56 million litres, which represents a fall of 15.1% in total since 2019. In 2020, the on-trade had just 16% of the cider market which rose to 21% in 2021. According to Drinks Ireland|Cider Chairman and Chief Executive of Carlow Brewing Company Seamus O’Hara in the report, “In terms of cider share of the alcohol market, it has fallen by 1.1% to a share of 5.8%. In 2019 cider’s share of the alcohol market was 7.4%”. This fall is put down to people shifting to wine and spirits when consuming at home. “In terms of per capita consumption, cider consumption has fallen by 5.6% in 2021 compared to the previous year. Total cider consumption in 2021 is down by 16.8% compared to 2019,” he said. Despite the major challenges, Drinks Ireland|Cider says there is some hope for optimism and signs of early recovery as the second half of 2021 saw a 20% increase in cider sales which coincided with the easing of restrictions on the hospitality sector. “The full reopening of Ireland’s hospitality sector in January 2022 will hopefully provide a much-needed boost for the cider sector,” concluded Seamus O’Hara. And a jump in sales in the last

Quarter of 2021 indicates that cider is not just a ‘Summer seller’.

Exports-Imports Exports were also very significantly hit, down by 57% in 2021 to an estimated value of €25 million while the value of imported cider has returned to prepandemic levels. The most popular destinations for Irish cider are the UK (accounting for €9.2 million), the US (accounting for €8.3m), the Netherlands (€2.2m), Australia (€1.3m) and New Zealand (€200k) Despite the major challenges, Drinks Ireland|Cider respectively. says there is some hope for optimism and signs of Exports to the UK in early recovery, as the second half of 2021 saw a 20% particular “absolutely increase in cider sales which coincided with the easing cratered” Jonathan of restrictions on the hospitality sector. McDade, Director of Drinks Ireland|Cider we currently have the third-highest told Drinks Industry Ireland, “Usually excise on cider in Europe after exports to the UK make up about Finland and Sweden. 80-90% of cider exports” he said, 2021 saw €51 million being taken “but thanks to the shutdown of in excise, €2m down on the 2020 hospitality there, demand for cider take of €53m. was absent”. “With native orchards and It’s also likely that the UK suppliers great quality diverse homegrown indulged in a bit of stockpiling ahead products, there’s huge opportunity of various Brexit deadlines as cider for the Irish cider sector to mirror can last much longer in a keg than the success of other parts of the beer. drinks industry like Irish craft beer Cider imports were also down 15% and Irish gin,” said Seamus O’Hara. with the main players here being the Jonathan McDade, added, “We UK (€8.9m), Belgium (€1.3m), the very much welcomed last year’s Netherlands (€600k), the US (€500k) announcement that an excise and Estonia (€300k). relief programme would be rolled out for small cider producers in Government take is 3rd Ireland and look forward to seeing highest in Europe details in this year’s Finance Bill With 28% of the price of a pint of as this measure is urgent for the cider (or €1.58 of a pint costing on sector. average €5.57) going in excise “In order to facilitate recovery, and VAT the trade body said that a wider alcohol excise cut is also a full recovery and subsequent vital. Currently, about 28% of a growth will be very challenging pint of cider is taken on tax. This is in the absence of support from totally out of line with most of our Government and it has called for an European neighbours. A cut would excise cut on alcohol. support the sector, facilitating This would help bring Ireland in growth, the creation of jobs and in line with other countries, it says, as turn the wider economy.”

DRINKS INDUSTRY IRELAND | July/August 2022

N EWS

8 On-trade users placing greater importance on value & quality in their post-pandemic drinks

Quality & value reign supreme for on-trade consumers Over a third of consumers plan to value with quality, products being prioritise their on-trade spend over worth the cost and representing a the next 12 months, according to a good deal. With consumer appetite recent report from CGA by NielsenIQ. for Premium serves remaining high, Its latest Consumer Insights report 61% of consumers agree that they’re highlights the opportunities for very or quite likely to pay more for a targeting consumers in Ireland who’re better-quality drink. seeking value from their drink options – but not at the expense of quality. Spanning a nationally representative sample of 750 on-trade consumers in Ireland, the Consumer Insights report defines consumers’ eating and drinking out behaviour in Ireland, the impact of Covid19 and sentiment towards the hospitality sector. The spend in Ireland’s on-trade is only topped by holidays abroad, which highlights that pent-up demand “Value may be more important to consumers, but this following the pandemic - and doesn’t mean cheaper drinks,” states the report. so a celebratory mindset still impacts consumer purchasing “Quality triumphs as the most decisions here in Ireland according to important driver to drinks brands the report. for consumers – more so than Although cost-of-living concerns both discounts and offers,” points have become apparent amongst out the report, “When it comes to consumers, ultimately on-trade users perceptions of quality, consumers are placing greater importance on are looking for a drink worth paying both value and quality when it comes for (40%), that utilises high-quality to their post-pandemic drinks. ingredients (36%) in a format that’s “Value may be more important to served well (37%). consumers, but this doesn’t mean “This mirrors a shift towards cheaper drinks,” states the report. consumers desiring experiences Instead, on-trade users “equate that they can’t replicate at home

and capitalising on this trend will mean delivering on an experience that exceeds the consumer’s expectations.” As CGA by NielsenIQ’s Client Director for Ireland Sian Brennan explains, “It’s clear that on-trade visitors in Ireland will continue to seek value but the modern consumer expects a quality standard even at entry-level price points. “There’s still pent-up demand that’s positively impacting visitation to the channel but overall consumers will continue to prioritise the On-Premise when it comes to their spend, particularly when it comes to celebratory occasions. It will be important that in-outlet product ranging covers all price brackets, with a focused messaging on valuefor-money at entry level and treat/reward to drive trade up to Premium.” The report also measures consumer confidence and explores the future on-trade journey with a detailed look at consumers’ changing habits as well as covering a range of key topics and trends including the cost of living, technology/staff shortages and the future of the Late Night Economy.

n As a result of the pandemic, accumulated profits at Herbert Inns, the company behind the Bridge 1859 in Dublin’s Ballsbridge area, grew by just 3% to €1,368,219 in the year to the 28th of February 2021 from €1,324,645 the previous year according to the company’s profit & loss account in its recent Abridged Financial Statement. The average number of employees shrunk during the year from 32 to 14 at the pub which is owned by directors Rob Kearney, Jamie Heaslip, Sean O’Brien & Dave Kearney as well as former LVA Chairman Noel Anderson.

8 Spirits volumes up 20%

Beer volumes up 60% in Q1 Beer volumes rose 59% in the first Quarter of 2022 compared with the same Quarter last year according to the Revenue Commissioners’ recentlypublished provisional quarterly alcohol breakdown, while spirits volumes rose by nearly 19% and cider

by 12.5%. However wine volumes decreased by 3.5%. Similarly wine duty receipts fell by 5.1% to €85.5 million in Q1 2022, down from €90.1 million in Q1 2021 while beer duty receipts rose 24.3% to €73.1 million from €58.8 million

while spirits receipts rose 6.9% to €89.4 million from €83.6 million. Cider receipts rose 4.4% to €9.4 million from €9.0 million.

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July/August 2022 | DRINKS INDUSTRY IRELAND

8 2021 beer manufacturing down 11% on 2019

European hospitality beer sales 35% below 2019 levels Ongoing Covid-19 measures taken above 2019 levels and that overall by governments in 2021 have beer consumption in 2021 continued to hit bars, restaurants although eight million hectolitres and events around Europe, above that of 2020 - was still disproportionately impacting the nearly 8% down on 2019 levels. brewing industry and suppressing As key sectors in providing hospitality’s beer sales to 35% food and drink to consumers, the below their 2019 volumes. restrictions on hospitality and The figures come from Europe tourism, where one third of all Economics which - following a beers are typically served, have request by the Brewers of Europe had knock-on impacts throughout - recently published an update the beer value chain. on its original economic report “Shutdowns continued to In 2021 spirits and wine manufacturing recovered, assessing the impact of Covid-19 suppress consumer activity ending the year 5% and 3% above their 2019 output on the brewing sector in 2020across Europe during 2021,” levels respectively. Beer manufacturing, on the other 21 to show any impacts of the states the report, “But this finding hand, remained 11% below 2019 levels. Covid-19 restrictions beyond may also suggest that, without 2020. interventions, there may be a Europe’s 9,500 breweries. This indicates that overall beer fundamental, longer-term change in In 2020, all alcoholic drink volumes in 2021 remained more than consumer habits at play here (the sectors had experienced significant 7% lower than 2019 numbers whilst increased risk perceptions garnered production contractions compared beer production in the EA19, the 19 during the early stages of the with their aggregate 2019 levels: -15% members of the Euro area, was 11% pandemic could still be influencing for spirits, -6% for wine and -12% for below that of 2019, contrasting with consumers’ willingness to consume in beer, according to the report. the fortunes of wines and spirits on-trade establishments). But in 2021 spirits and wine which actually saw an increase in “Whilst overall beer volumes may manufacturing recovered, ending production compared to 2019. return, the impact of beer on the the year 5% and 3% above their The Brewers of Europe brings wider economy might be subject 2019 output levels respectively. Beer together national brewers’ to uncertainty if the change in the manufacturing, on the other hand, associations from 29 European split between on- and off-trade is remained 11% below 2019 levels. countries and provides a voice maintained in the future,” warns the The update points out that off-trade to support the united interests of report. consumption remained nearly 6%

n O’Donoghue’s of Merrion Row reported post-tax losses of €172,182 in the year to the 30th of June 2021 compared to a post-tax profit of €37,955 the previous year. According to O’Donoghue’s (Merrion Row)’s Abridged Unaudited Financial Statements, at €1,750,101, its retained earnings figure for the year was down 10.8% on that of the previous year’s €1,961,283 figure for the pub’s directors Oliver & Marie Barden. Employee numbers fell from 20 to just five while the Directors’ remuneration for the year fell 17% to €106,754 from €128,967. The operation received €293,528 in Government grants during the pandemic.

8 Acquisition establishes first complete view of on- and off-trade market

NielsenIQ acquires CGA Global information services company and global market leader for offtrade data and insights NielsenIQ has acquired on-trade market insights provider CGA. This acquisition builds on NielsenIQ’s 2009 investment in CGA. Globally, the beverage alcohol market is worth more than $1.6 trillion and is expected to grow by 7% over the next five years.

To enable this growth, CGA data and assets will be fully integrated into NielsenIQ’s Connect platform, providing the market with data accuracy and analytic solutions. “Having visibility into on-premise sales is incredibly important for our BevAl clients, given the sheer volume of sales passing through the channel,” explained Kim Cox, Senior Vice President of Client Success

with NielsenIQ, “The shutdown of bars, restaurants and nightclubs during Covid showed the volume transferability across on- and offpremise channels. NielsenIQ has been a shareholder in CGA for 14 years as part of a longstanding partnership. NielsenIQ operates in over 90 markets and CGA by NIQ will continue to invest in on-trade data and insights.

DRINKS INDUSTRY IRELAND | July/August 2022

N EWS

8 Revenues drop by €37m

Fitzgerald Group turnover down 70% Publican Louis Fitzgerald’s pub and hotel empire suffered a significant drop in turnover in the year to the 30th of June 2021. Turnover at Burtse, the holding company for the Fitzgerald pub and hotel group (which includes pubs such as Bruxelles, the Stag’s Head and Kehoe’s in Dublin as well as the Quays in Dublin and Galway in addition to the Louis Fitzgerald and Arlington Hotels in Dublin) was down 70% to €16 million from €53 million the previous year due to Covid, according to accounts lodged with the Companies Office. These annual turnover figures

compare with a pre-Covid figure of over €71 million to the 30th of June 2019. With revenue down by €37 million last year the report states that, “The company did not trade during the financial year”. Thus, losses for the year amounted to €570,563 (compared to a profit of nearly €4.9 million the previous year). The group’s takeup of government grants for the year amounted to €5.7 million and the Operating Profit figure, at €825,307, was but a fraction of the €7.2 million figure the previous year. Pre-tax losses of €306,598

compare to a pre-tax profit figure of over €5.8 million for the previous year. Staff numbers were reduced from 825 to 677, now comprising 12 Admin staff (down two), 38 Management (up two), eight Hotel Management (up two) and 617 in bar/operations (down 60) as well as the two directors Helen and Louis Fitzgerald. This meant that staff costs were reduced from €14.7 million to €5.8 million for the year. The two directors took out €318,292 in emoluments, down 22% on the previous year’s figure of €408,345.

8 Restoration of Demesne, capacity expansion and creation of Irish Whiskey Homeplace in future plans

Sazerac purchases Sligo’s Lough Gill Distillery Hazelwood Demesne, owner of the Lough Gill Distillery on the shores of Lough Gill in County Sligo, has been acquired by the Sazerac Company, one of the world’s largest distilled spirits companies with Premium brands that include Southern Comfort, Paddy Irish Whiskey, Buffalo Trace Bourbon, Michael Collins Irish Whiskey and Pappy Van Winkle Bourbon. The Sazerac Company, known for The Sazerac Company will fully develop the 100-plus acre site, the original demesne of Hazelwood taking historic sites House, to create a world-class whiskey facility and visitor attraction. such as its Buffalo Distillery in Kentucky Irish whiskeys. Additionally, Sazerac “With its rich history of distilling and its Sazerac House in New Orleans will significantly grow the footprint and storytelling, Ireland is an ideal and restoring them to become world of Lough Gill Distillery through homeplace for our whiskey business class operations, will fully develop increasing the distillery’s capacity, to flourish,” commented Mark the 100-plus acre site, the original adding warehousing capacity and Brown, Sazerac’s President and demesne of Hazelwood House, to expanding production and bottling Chief Executive. create a world-class whiskey facility lines. David Raethorne, Founder of the and visitor attraction. All current Lough Gill Distillery Lough Gill Distillery, added, “This The development will make it one team members will remain with is a major announcement for Sligo of the most important tourism centres the business and it’s expected that and a vote of confidence in the in the West of Ireland, claims the Sazerac will increase employment potential for Sligo to become a company. after the expansion. major player in the booming global Once complete, Lough Gill As part of the acquisition, Sazerac Irish whiskey market.” Distillery hopes to welcome up to will continue the development of 150,000 visitors annually and will the Athrú brand, including global create a homeplace for Sazerac’s distribution.

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July/August 2022 | DRINKS INDUSTRY IRELAND

8 Lucan’s latest local now open

Press Up re-opens Lucan’s Foxhunter After many years’ closure, Once the home of jazz The Foxhunter in Lucan has in Lucan, the Foxhunter is finally re-opened with the bringing back live music addition of an Elephant & every Friday, Saturday and Castle restaurant next door. Sunday night. The iconic venue, located Local legends The Jazz on the N4, began life as a Freaks - who played weekly roadside public house in there for 25 years until its the early 1900s and has closure in 2012 - kicked-off been closed since 2012. with a reunion gig. Following its purchase and The Foxhunter will refurbishment by the Press also have its in-house Up Hospitality Group, its Wowburger operation opening will provide a new available at the outlet destination for food, drink for dine-in or takeaway. and hospitality to the Lucan For private functions and The Foxhunter has been restored to its former glory as a cosy community. events, The Elm Room, a traditional pub with plenty of snugs, screens for catching sport, The Foxhunter has been dedicated events space, has a large central bar and a dedicated events space. restored to its former glory a private bar and access to catching sport, a large central bar and as a cosy traditional pub a spacious seated outdoor a dedicated events space. with plenty of snugs, screens for terrace for private parties of up to 60.

n Alazwar, the holding company for the Oval bar in Dublin’s Middle Abbey Street, saw an increase in accumulated profits of nearly €30,000 to €1.26 million in the year to the 31st of July 2021 from €1.23 million the previous year. According to its Unaudited Abridged Financial Statements for the year to July the 31st 2021 the 2.4% increase in accumulated profits was up on the previous year when Lockdown accounted for a 40% fall-off in turnover from €1.3 million to €778,104. The average number of staff (including the two directors Charlie Chawke and Edward Bohan) remained unchanged during the year at 12. And as was the case last year, the two directors did not draw a salary from the company.

8 Sales of Irish whiskey up 16% a year for past five years

Irish whiskey sales in US up 15% in Q1 US sales of Irish whiskey grew by 15% in the first Quarter of 2022 according to the Luxury Brand Index, a tool created by the Distilled Spirits Council of the United States to analyse sales of spirits brands by volume at the top end of the distilled spirits market. Luxury spirits brands continued their impressive growth in the US by increasing sales 37% in the first Quarter of 2022 compared with the same Quarter of 2021. “The gradual uptick in on-premise cocktail occasions continued to drive premiumization trends into the first quarter of 2022,” said the Chief of Public Policy at DISCUS Christine LoCascio, “Consumers who chose luxury brands when experimenting with at-home cocktails during the height of the pandemic have maintained their preference for these special brands while enjoying spirits at bars and restaurants.”

Over the past five years sales of Irish whiskey have shown growth of 16% a year.

With the lifting of the retaliatory tariffs in the US in June 2021, Scotch Whisky continued its strong rebound in the US with a 34% growth rate after showing losses during the period when the tariffs were in effect. Over the past five years sales of Scotch in the US showed 7% growth a year while Irish whiskey grew at 16% a year. Over the five years between the first Quarter of 2017 and 2022 all spirits categories included in the LBI increased annual growth by rates ranging from 5% to 46%, with an

average rate of 23%. The LBI was first launched at the DISCUS Annual Conference in October 2021 and is released quarterly to provide insight to the beverage business community, analysts and media. The LBI tracks the volume sales of spirits brands that have a retail price of $50 or more for 750ml. Retail prices were calculated by IRI Worldwide using retail scanner data and volumes were derived from DISCUS’ proprietary brand data.

DRINKS INDUSTRY IRELAND | July/August 2022

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8 WSA expects global spirits sales to rise 31% to 2025

WSA values global spirits market at €464bn The World Spirits Alliance has valued the global spirits market at €464 billion for 2021. This represents a growth of 9% over 2020 after experiencing a 13.1% drop in sales in 2020 itself due to worldwide Covidrelated restrictions. The WSA report suggests that the spirits sector is set for further recovery and growth in The WSA report suggests that the spirits sector is set for further recovery and growth in the years the years ahead, with ahead, with global sales expected to rise by 30.7% until 2025. global sales expected to rise by 30.7% until 2025. economic contribution of distilling The WSA brochure is based on The WSA represents global & spirits production and provides Euromonitor data. distillers and spirits producers and an overview of the global spirits Figures published recently it recently published its first Global sector as well as recent market by IWSR suggest that the total Economic Footprint brochure, trends and developments. It also global value of beverage alcohol launched on the occasion of the contains case studies of initiatives as a whole grew by 12% last year WSA’s annual meeting in Geneva. taken by distillers across the world to reach $1.17 trillion, making up The brochure, entitled Global in the areas of sustainability and for Covid-driven value losses of Sector – Local Impact, reviews the innovation. 4% in 2020. n

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ONE & ONE

July/August 2022 | DRINKS INDUSTRY IRELAND

“We have to think more outside the box” -- Alison Kealy

with accommodation by renting a he new Chair of Dublin’s five-bedroom house in the area to Licensed Vintners house them. Association is delighted with “We have to put extra thought just how well the pub trade there into what we can offer employees has bounced back after the incomeat the moment,” she says. flattening Covid Lockdowns. For example, another person “The majority seem very happy she hopes to hire is a bar manager with how the last few months have who’s currently in the UK where gone,” says Alison Kealy, noting the there’s a skills shortage too. return of the regulars along with the “He’s willing to come over visitor market to the capital. here but I have to sort out “After the last Lockdown, a love of accommodation before he’ll come,” the pub trade saw draught bouncing she says, “It’s tricky and there’s a back,” she observes, “We’re also lot more to it at the moment.” moving into becoming more of a Nevertheless, such woes aside, food society and I think pubs are it’s a great, vibrant industry to work adapting to that too. Loads of us are in and the trade needs to highlight giving great food offerings - a great this, she believes. night out in the pubs which people “Staff can work their way up appreciate between the draught through to management and some product, the wine, cocktails and can even get their own pubs in the the food that we can now offer the long run.” customer. “I want to keep focusing on Liability Cover driving the Dublin pub trade, encouraging tours into the market Innumerable challenges seem to and keeping the customer happy be marching down the line for the with the offer.” Dublin pub trade which finds itself In taking on the LVA Chair, third - like most businesses large and generation family publican Alison small - experiencing staff shortages, follows in her father Derry’s and increasing operating costs, grandfather Joe’s footsteps. accommodation shortages and of The family business – Kealy’s of course there’s the issue of the cost Cloghran in North County Dublin of liability insurance. – is a big family affair with father “I’m not seeing any passing-on Derry, his wife Elaine and Alison’s The LVA’s new Chair talks to of reductions in Liability Cover which sister Kathryn all working alongside is a very significant cost to doing about where the post-Covid Dublin her in the pub beside Dublin Airport. business,” she says, while nevertheless “Like all of us growing up with pub trade goes from here. complementing immediate LVA family pub businesses, I grew up Past Chair Noel Anderson and the working in the pub and continued to Alliance for Insurance Reform’s Peter people into the sector and invest in training do so all through my college days as I studied Boland for doing a good job in representing and development for staff. and worked as a Chartered Accountant,” businesses and highlighting this to date. “In my own case, some of my staff want explains Alison, “I later moved on to to work a four-day week and we need to be Promoting the pub become a Financial Controller for a Swedish adapting to that.” IT company – Intentia - that was in the The Dublin trade is a very competitive She’s keen too that the trade publicises its Enterprise Resource Planning market.” market. virtues. In 2006, she rejoined the family business “Even personally, we’ve a number of “The industry has to speak up for itself and that’s been her full-time job since then. vacancies - but before you can even get in promoting this trade. It could maybe run to meet some of the interview candidates a campaign to show success stories within Post-Covid challenges they’ve already secured another post! We’re the industry and maybe use social media also trying to get international workers to platforms to show case studies of people Post-Covid, the main challenges for the come back from home but accommodation who’re thriving within the industry and industry lie in recruiting staff alongside is a major obstacle. We have to think more moving up the ladder,” she suggests, “For containing costs and tackling inflation. outside the box.” example, our General Manager started partLooking to the future she says, “We’re In her own case she cites Kealy’s where time at 14. Now 32, she’s come back to us going to be working all this year on the she’s helped out a number of her kitchen staff with all the training she’s got, having gone hospitality sector itself; we need to attract new

Pat Nolan

ON E & ONE

Alison Kealy on 8 … the post-Covid challenges: “The main challenges for the industry lie in recruiting staff alongside containing costs and tackling inflation.” “We’re going to be working all this year on the hospitality sector itself; we need to attract new people into the sector and invest in training and development for staff. In my own case, some of my staff want to work a fourday week and we need to be adapting to that.” 8 … Liability cover: “I’m not seeing any passing-on of reductions in Liability Cover which is a very significant cost to doing business.” 8 … the competition for staff: “We’re also trying to get international workers to come back from home but accommodation is a major obstacle. We have to think more outside the box.” 8 … thinking outside the box: “In my own case, I’ve helped out a number of kitchen staff without accommodation by renting a five-bedroom house in the area to house them.”

to show case studies of people who’re thriving within the industry and moving up the ladder.” 8 … the impending licensing reforms: “We’d be seriously concerned at any talk of liberalising the number of licences. This Bill is the Number One priority for the LVA in 2022.” 8 … the implications for members of the opening-up of the Night-Time Economy: “I know of Dublin city centre pubs that wouldn’t go late as they’re traditional city pubs - but certainly some late bars and nightclubs want to go much later. Each to their own on what they decide to do but it will be great to have the choice.” 8 … consistent reports of unsatisfactory levels of remuneration for hospitality staff: I cannot answer for other Dublin pubs but I know that the salary scale within the industry is increasing as everyone’s competing for staff. Rates are higher than ever before and we have to pay the market rates.”

8 … promoting the pub & highlighting the upside: “The industry has to speak up for itself in promoting this trade. It could maybe run a campaign to show success stories within the industry and use social media platforms to college, got a degree and gone to Canada. She’s now a great ambassador for hospitality.” It’s great too, she adds, that Fáilte Ireland is running its tourism campaign to get more people working in the “We need to attract new people into the sector tourism sector. and invest in training and development for staff.” “We’d just like it more if they had at present, but it will be great for those that one campaign promoting jobs in the operate in the late night economy. hospitality industry specifically,” she says. “Even then, there’s only a certain cohort Long-term priorities who’ll go later. There would be no appetite where I am to go later, but it’s different in With a view to the longer-term future, the every place. Association’s main focus must concentrate on “I know of Dublin city centre pubs that the impending Licensing reform. wouldn’t go late as they’re traditional city “We’re fully supportive of this Government pubs - but certainly some late bars and in streamlining and modernising these laws. nightclubs want to go much later. Each to The two areas we’re concentrating on are their own on what they decide to do but it the trading hours - we’re in support of later will be great to have the choice.” trading in the city to provide a dynamic and European-style city - but we’d be seriously concerned at any talk of liberalising the number of licences. This Bill is the Number One priority for the LVA in 2022.”

Night-Time Economy moves The mooted opening up of the Night-Time Economy by Government is unlikely to affect that many LVA members. “Even if the hours get extended, suburban pubs won’t be going any later than they do

Training The LVA runs its own diploma course and the Association’s Human Resources Manager Gillian Knight organises this very successfully, says Alison. “She’s also representing us on the Tourism & Hospitality Careers Oversight Group. This is about reviewing recruitment in the hospitality industry and trying to address the skills gaps within the industry.”

“We’ve a great team in our own place and reward them as best we can as we want to keep them with us,” says Alison.

Consistent reports of unsatisfactory remuneration levels for hospitality staff have not escaped her attention. And while she cannot answer for other Dublin pubs she knows that the salary scale within the industry is increasing as everyone’s competing for staff. “Rates are higher than ever before and we have to pay the market rates. “We’ve a great team in our own place and reward them as best we can as we want to keep them with us,” she says.

Keeping up with changing consumer trends vital To increase the potential of the Dublin pub, Alison believes that there’s always room for improving the offering that it gives the customer to reflect the consumer’s own broadening taste. “New cocktails are coming in” she points out, “we’re improving our wine offering and expanding our food menu - all attract tourists and these are things that people love in pubs. “The culture has changed through Covid. These days one notes more outdoor socialising and I think it’s great to see the variety of ways that we’re now socialising in Dublin; it’s great to see the innovation and colour that’s on the street in the outdoor spaces that we’re all investing in. “It’s good to see too that even in the darkest days of Winter people will sit outside and some even bring their dogs! It’s lovely to see that relaxed socialising in Dublin.” Kealy’s of Cloghran already has two outdoor spaces with awnings and is now introducing a third one, such is the demand for it. Having pointed out the new outdoor socialising trend when ‘out-out’ as the silver lining, Alison Kealy looks up apprehensively at the clouds above in this all-too-slowly clearing Spring sky: “All we need now is the weather!”. n

O F F - T R ADE DE V E LOPM E NTS

July/August 2022 | DRINKS INDUSTRY IRELAND

8 429,500 litres in 3,507 separate seizures

Illicit alcohol - Revenue seizure values down in 2021

The total value of seizures last year was down by 36% on the €4.2 million figure for 2020.

Last year the Revenue Commissioners seized almost 429,500 litres of illicit alcohol valued at €2.7 million through 3,507 separate seizures. According to its Annual Report for 2021 the Revenue Commissioners saw an increase in the number of seizures of illicit alcohol at Ireland’s main ports. “This is as a result of cooperation and intelligence sharing between Ireland and other EU Member States in relation to the movement of product between bonded warehouses within the EU,” states the report. Additionally, Ireland participated in multinational

operations involving other Member States, targeting fraudulent movements of alcohol products. However the total value of these seizures was down by 36% on the €4.2 million figure for 2020. Similarly the amounts seized, at 429,478 litres, were well down on those of 2020 and represent a 44% drop on the 764,174 litre figure for that year. Some €1.18 billion was taken in excise tax on alcohol products last year, down 28% on 2020’s net alcohol receipts of €1.2 billion. Unsurprisingly this itself was down 29% on the alcohol tax take for 2019.

8 Research shows Irish consumers want companies to do more to improve packaging sustainability

90% want to see businesses doing more to protect environment Over nine in ten people living in Ireland want to see businesses do more to protect the environment, with the onus first and foremost on companies improving their packaging recyclability, according to consumer research conducted by not-for-profit recycler Every Can Counts. Every Can Counts commissioned the research to coincide with its International Recycling Tour which takes place in 17 countries to mark World Environment Day, aiming to raise awareness of drink can recycling and encourage people to keep public outdoor spaces clean. According to Every Can Counts’ research, 91% of Irish respondents to its survey said that companies should only use packaging that’s infinitely recyclable, with even more (94%) believing that firms should be held responsible for the packaging they select. Seven in 10 Irish adults believe that consumers should be held responsible for the packaging they buy, proving that it’s businesses that are

being held accountable for making a change. However, Irish people themselves are committed to supporting the initiatives available to them to protect the environment too, with 79% prioritising reducing waste and 70% encouraging individuals to recycle more. When it comes to recycling at home, two-thirds (67%) of Irish people surveyed admitted to always recycling their drink cans, although that means a third (33%) still aren’t in the habit of doing so. Recycling rates also drop dramatically when out of the home however, with only 40% of Irish adults placing their drink cans in recycling bins when at work and only 29% doing so when out and about. Perhaps improved recycling infrastructure could go some way towards resolving the problem, with 69% saying they’d like more recycling bins in public areas and 61% favouring implementing deposit/return schemes. “Drink cans recycle forever,” said Tom Giddings, Director of Every Can Counts Ireland, “This is the main message of our International Recycling Tour and the reason why we’re working to inspire behaviour change and help reach 100% can-recycling in Europe and beyond. “This ambitious target can only be

Recycling rates also drop dramatically when out of the home, with only 40% of Irish adults placing their drink cans in recycling bins when at work and only 29% doing so when out and about.

reached if consumers, brands, event organisers and local communities join forces to recycle every drink can, working together to build a more sustainable planet.” The International Recycling Tour’s goal is to remind people that keeping public outdoor spaces clean is a collaborative effort. Small everyday acts, like proper waste disposal, can help us all towards a more sustainable living and a healthier planet. With this in mind, more than 100 recycling ambassadors will roam parks, cities and beaches, donning their vibrant backpacks to help raise awareness of drink can recycling in Austria, Brazil, Colombia, Czech Republic, France, Greece, Hungary, Ireland, Italy, Montenegro, Netherlands, Poland, Romania, Serbia, Slovenia, Spain, and the UK.

DRINKS INDUSTRY IRELAND | July/August 2022

OFF-TRADE DEVEL OPMEN T S

8 2021 now above 2019 in value terms

Global beverage alcohol rebounds in 2021 The global value of beverage alcohol grew by 12% last year to reach $1.17 trillion, making up for Covid-driven value losses of 4% in 2020 according to extensive new data from Londonbased IWSR Drinks Market Analysis. Total volumes of beverage alcohol were up by 3% in 2021 following losses of 6% the previous year. Examining the industry through 160 countries around the world, the leading authority on data and analysis of the global beverage alcohol market forecasts that Compound Annual Growth Rate will be just above 1% by volume for total beverage alcohol over the next five years as Covid restrictions continue easing. “Our latest data shows encouraging signs for the continued recovery of beverage alcohol,” said Mark Meek, Chief Executive at IWSR Drinks Market Analysis, “The market rebounded far more quickly than expected and in value terms 2021 is now above 2019. “Premiumisation continues unabated; beverage alcohol e-commerce also continues to grow although at a more moderate rate and the trend towards moderation continues, with no/low-alcohol products seeing ongoing growth from a relatively low base. “Despite the industry’s current and future challenges – ongoing supplychain disruptions, inflation, war in Ukraine, travel retail’s slow return to pre-2019 levels and China’s zeroCovid policy – beverage alcohol is in a strong position.” IWSR expects the global beverage alcohol market to surpass 2019 volumes within the next two years. While beer, cider and spirits have not yet reached 2019 volumes internationally, they’ve all met or surpassed 2019 levels in terms of value. Wine has also surpassed its 2019 value level ‘though overall, global category volume is expected to continue on a downward trajectory. Beer rebounded strongly in several major markets once Covid restrictions ended and is forecast to add significant value to total beverage alcohol over the next five years. Total spirits volume grew 3% in

2021 and value increased by 15%. This growth was driven primarily by consumers continuing to treat themselves to higher-end products while also becoming more comfortable making cocktails at home during the pandemic Lockdowns – a learned behaviour that consumers can quickly pivot to when inflation hits.

“The market rebounded far more quickly than expected in value terms than expected in value terms.”

IWSR forecasts that spirits volume will grow by 5% and value by 15% between 2021 and 2026. Global volume growth will continue in almost all spirits sub-categories over the next five years including gin (up 24%), Cognac (up 23%) and rum (up 13%). Total whisky, which commands about a quarter of all global spirits volume (excluding national ‘local’ spirits such as Baijiu, Soju and Shochu), is expected to post volume growth of 23% and value growth of 29% over the next five years. Growth will continue in whisky’s largest global markets – India and the US. By the end of this year in the US whisky will be bigger than vodka by volume – for the first time in almost two decades. Last year saw higher than expected growth in agave-based spirits, which are forecast to deliver significant global value increases from 2021 to 2026, at 67%. In the US – the world’s most valuable market for agave-based spirits – the category will become larger by dollar value than US whiskey by the end of this year, predicts IWSR. In the UK, the category’s most valuable market in Europe, agavebased spirits are forecast to grow by more than 88% in value between 2021 and 2026 albeit from a relatively low base.

Premiumisation Premiumisation continues unabated for spirits and wines in the Premium-and-above price tier. Premium-plus spirits (priced at over $22.50) are forecast to grow by more than 50% in value in the Americas between 2021 and 2026, by over 40% in Africa and the Middle East, by over 20% in Europe and by just under 20% in AsiaPacific. Millennials led the global consumption bounce-back last year, being the generation least affected by the pandemic’s restrictions; these consumers (now aged 25 to 40) are more adventurous than older generations and with their significant spending power and focus on ‘less but better’ they tend to purchase more Premium products. Millennials - and in some cases Gen Zs - are amongst the highest spenders on wine in markets such as Australia, Sweden, the US and the UK. It remains to be seen if this trend continues, with governments withdrawing Covid support packages and a probable increase in unemployment rates in many markets.

Alcohol market drivers Alcohol e-commerce continued to grow globally last year (up 16% in value between 2020 and 2021) although this was at a slower rate than in 2020 (when it rose 45% in value between 2019 and 2020). “Challenges remain, including whether bars and restaurants will continue to attract consumers who’ve grown comfortable with e-commerce and at-home consumption” added Mark Meek, “whether consumers will accept price increases on their preferred brands and whether inflation and supply-chain issues will lead to consumers down-trading and gravitating towards local rather than imported products. “We’re living in an age of uncertainty and these are uncharted waters for the industry. However, as we’ve seen in previous crises, this is a very resilient industry sector.” n

F O O D S E RV IC E

July/August 2022 | DRINKS INDUSTRY IRELAND

8 UKHospitality suggests framework for collaborative action on recruitment

Fixing the crisis With the UK’s Office for National Statistics’ data showing that vacancies now exceed unemployment for the first time, a new workforce strategy document from UKHospitality, the UK’s hospitality representative body, examines all aspects of the hospitality sector’s labour needs there and looks to solutions to rebalance the shortfall. These include recruitment, skills and training, people’s working lives, the infrastructure to support its employees and hospitality’s image as a sector in which to work. UKHospitality’s workforce strategy document, entitled Fixing the crisis, suggests a framework for collaborative action across the sector and comes as hospitality’s postpandemic recovery contends with increased raw goods costs, huge rises in energy bills, business rates and a return to 20% VAT plus a dip in consumer confidence due to the cost-of-living crisis. All of this is exacerbated by a crisis in employment across the economy and in hospitality in particular. “This strategy sets out a vision to ensure we are fully resourced with people with the right skills, a clear talent pipeline with established routes of progression and high levels of employee wellbeing,” states UKHospitality Chief Executive Kate Nicholls in her Forward. The all-UK strategy is based on a partnership approach with industry bodies, training and employment stakeholders as well as Government. There are different schemes and organisations in each of the devolved nations in the UK - England, Scotland, Northern Ireland and Wales) - but the key challenges remain the same and the principles and actions set out in the strategy apply in each of the four nations. At the core of the strategy is an ambition to upskill the hospitality workforce across the country and create high-quality, high-skilled roles, promoting social mobility. Historically, for example, the availability of the student workforce has been a strong connection for hospitality but anecdotally the

number of students working in the sector has declined in the UK. Levelling-up the hospitality workforce will help to level-up the nation.

Five Key Areas of Focus

Across British adults of working age, just one in five consider hospitality an appealing industry to work in, being

The five key areas more appealing to younger workers. identified by UKH as integral to solving the barriers - even in those parts of the issues faced by the sector are: country that have strong hospitality 1. Recruitment – this involves and tourism offers and plenty of jobs. ensuring that conversations are This can include the availability of being facilitated between business housing and transport so people can and jobseekers including those hard live within a reasonable distance from to reach; it’s about ensuring that their workplace. the immigration regime is fit-forAccording to the report, the ability purpose and it’s about providing to live in the vicinity of the place you accurate information on the sector to work and being able to travel to the those who may not have considered workplace are vital. Poor transport hospitality. links and a lack of affordable housing 2. Skills and training – hospitality are the two most important barriers, in the UK already has a great along with digital connectivity. range of vocational and academic qualifications but it’s essential that Talent pipeline disrupted these are built upon and become “After a significant drop in jobs more widespread. Hospitality’s a during the pandemic, the sector has professional sector and it needs to begun to recover and is now just ensure that the level of training is 3.5% lower than the pre-pandemic there to support this, enshrining high peak,” states the report which also standards that work for employers pointed out that Lockdown created and employees. “a severe disruption to the pipeline 3. Working lives – people will of talent coming through” as a result only want to work in hospitality if of the pandemic’s disrupting of it works for them. All stakeholders ongoing education. need to look at the compensation In Autumn 2021 a UKHospitality given for work in the round and survey said that 17% of sales were how hospitality can make people’s being lost due to unavailability of working lives as enjoyable and appropriate levels of staff. fulfilling as they wish it to be. Where vacancy rates in the UK 4. Image of the sector – there Economy are extremely high, up 62% are ongoing concerns about the on the same period two years ago, in perception of the sector to existing hospitality it’s up by 93%. employees, prospective employees The sector’s 170,000 job gap in and those who influence them. The the UK leaves one in 10 jobs unfilled, industry needs to get on the front double the pre-pandemic level. foot to tackle these misconceptions, Working with the Hospitality & backed up by ensuring that it Tourism Skills Board, the strategy will delivers on its commitment to great be implemented at both a local and jobs and careers. national level. 5. Infrastructure – as well as creating Improving perceptions of the the right environment for people to sector is vital too. The strategy cites work in hospitality there also needs the development of transferrable to be some of the right structural skills, flexible work hours and the pillars in place. The workforce faces prospect of rapid promotion as

DRINKS INDUSTRY IRELAND | July/August 2022

factors which make careers in hospitality aspirational. Though the workforce crisis is international and across many sectors, it has been acutely felt in British hospitality. On a panel of industry experts discussing the strategy recently, Sophie Kilic, Senior Vice President of Human Resources at hotel group Accor, addressed the elephant in the room: “Why was the UK hit so badly? Obviously Brexit.” Kate Nicholls mentioned a desire to see the immigration system streamlined in order to enable citizens of foreign countries to come and work in British restaurants, bars and cafés. Sophie Kilic said, “I come from France where it’s prestigious to work in hospitality, people see it as a career”. Kate Nicholls argued that much of the stigma surrounding hospitality careers in the UK can be traced to an emphasis on academic over vocational training: “As long as schools are accredited by the number of students they get to university, vocational training will always be seen as second class,” she commented. She also noted that it is “difficult to compete as a restaurant when Amazon are offering jobs paying £20 an hour”.

Inclusivity The strategy also seeks to boost inclusivity across age groups. Across British adults of working age, just one in five consider hospitality an appealing industry to work in, being more appealing to younger workers. However, the emphasis is still very much on engaging with Generation Z through school outreach and apprenticeships. “It is imperative for the reputation of the sector that employers deliver a great experience for those that join them and work with them,” argues the report. One of the aims of the strategy is to increase accessibility to hospitality opportunities for those with disabilities, both visible and invisible. Kate Nicholls mentioned that certain aspects of hospitality jobs, particularly the elements of routine, can appeal to neurodivergent individuals.

FOOD SERVI C E

8 Powerscourt Townhouse Centre outlet one of 7 Closure Orders served in May

Pygmalion served with Closure Order

In all, seven Closure Orders and one Prohibition Order were served on food businesses during the month of May.

Pygmalion Public House in Dublin’s Powerscourt Townhouse Centre was one of four food outlets served with a Closure Order under the FSAI Act 1998 recently. In all, seven Closure Orders and one Prohibition Order were served on food businesses during the month of May for breaches of food safety legislation pursuant to the FSAI Act 1998 and the European Union (Official Controls in Relation to Food Legislation) Regulations 2020. The Enforcement Orders were issued by Environmental Health Officers in the Health Service Executive. The other Closure Orders were served on: • Go Go Pizza and Kebab, Whitemill Road, Wexford • HG Ritchie Limited (manufacturer), Jamestown Road, Inchicore, Dublin 8 • Mart Café, Raphoe Mart, Derry Road, Raphoe, County Donegal. Three Closure Orders were also served under the European Union (Official Controls in Relation to Food Legislation) Regulations, 2020 on: • Sillis Green Veg (closed activities: The use of sodium metabisulphite in the dipping process and production of foodstuffs), Sillis, Glaslough, County Monaghan • Milne Foods Limited (closed activities: processing of all readyto-eat foods on the premises), Syngefield Industrial Estate, Birr, County Offaly • Golden Beach Supermarket (closed activities: The preparation and serving of food in the ground floor kitchen and service area. The slicing

and/or packing of food products in basement storeroom), 137 Parnell Street, Dublin 1. In addition, one Prohibition Order was served under the European Union (Official Controls in Relation to Food Legislation) Regulations 2020 on the Bullet Duck & Dumpling restaurant/ café, 27 Mary Street Little, Dublin 7. Some of the reasons for the Enforcement Orders in May include: a lack of adequate procedures in place to control pests with live rodents and droppings spotted; high-risk food such as beef, chicken and pork dishes kept at temperatures that were likely to result in a health risk; food debris, encrusted dirt and grease on floor surfaces, wall surfaces and shelving; no hot water in any sinks at the premises; a lack of allergen information; following sampling, Listeria monocytogenes detected in some ready-to-eat foods; an electric fly killer full of dead insects was located directly above a production line; no evidence of a food safety management system in place. In the case of Pygmalion, the EHO reported sighting a live rodent and rat droppings on-site. All details of the food businesses served with Enforcement Orders are published on the FSAI’s website. Closure Orders and Improvement Orders will remain listed in the enforcement reports on the website for a period of three months from the date of when a premises is adjudged to have corrected its food safety issue, with Prohibition Orders being listed for a period of one month. n

DRI NKS I N D U S T R Y IR E L A N D | J u l y / A u g u s t 2 0 2 2

OUT & ABO U T

David McWilliams in Lost Lane The David McWilliams Podcast came live to Lost Lane Dublin recently as part of the Island’s Edge Podcast Tour. David was joined by co-host John Davis on the night. This was the second

instalment of the live event series which began with Blindboy taking to the stage in Crane Lane, Cork. Off The Ball Live in Galway followed The David McWilliams Podcast.

Michael Cowman and Feargal Rooney at the David McWilliams Podcast live in Lost Lane in Dublin recently as part of The Island’s Edge Podcast Tour.

Dave Treacy and Sean O’Connor at the David McWilliams Podcast live in Lost Lane in Dublin recently.

Pete Farrell and Barry Finegan at the David McWilliams Podcast live in Dublin’s Lost Lane.

Luke Byrne, Conor Ryan, David Lee and Gary Ibbotson at the David McWilliams Podcast live.

Jonathan Sharkey and Julie Curran at the David McWilliams Podcast.

Gary Sexton and Darragh Kennedy.

Sazerac tasting night Master Blender and Director of Quality at Sazerac Distillery Drew Mayville was host to a private Pappy Van Winkle tasting in the Westbury Hotel recently. The exclusive evening was an immersive experience for guests as they soaked up the history and culture of the Buffalo Trace Distillery. The three-hour guided tasting saw guests sampling a selection of the brand’s award-winning whiskeys including the very rare limited-edition Bourbon Pappy Van Winkle’s Family Reserve 23 Year. n

Karl Byrne, John Cairns and Ian Nolan at the private Pappy Van Winkle tasting at The Westbury’s cocktail bar, The Sidecar.

Master Blender and Director of Quality at Sazerac Drew Mayville with George Roberts and Ian Doogue at the private Pappy Van Winkle tasting at The Westbury’s cocktail bar.

Philip Dunne and Lovro Nikolic at the private Pappy Van Winkle tasting at The Westbury.

Sam Lafford, Nicholas Farrelly and Ronan Campbell at the private Pappy Van Winkle tasting.

C O V E R S TORY

July/August 2022

DRINKS INDUSTRY IRELAND

7-Day publicans settling for 5-day weeks Where once it was considered unthinkable, staff shortages coupled with rapidly escalating running costs and diminishing mid-week customers are leading many pubs to consider the benefits of a fiveday week. Pat Nolan reports.

n its latest Tourism Barometer survey Fáilte Ireland found that 90% of pubs and bars currently recruiting are experiencing difficulty in doing so and among those 84% struggle to find bar staff. Contemplating closure, one Kerry publican in the report explained, “Time to re-examine my business and say is it time to close. I see no future in the pub/hospitality business in Ireland”. Another publican in County Offaly stated, “Habits have changed with many people, lifestyle changes too. I don’t expect to exceed the 75-80% turnover compared to 2019 ever.” And a Carlow publican noted, “Can’t afford to keep the place open much longer unfortunately due to energy costs and people not having much disposable income”.

Another key finding, this time from last year’s Fáilte Ireland research, was the reported deterrent of having to work lots of unsocial hours with little choice in the matter. Some employers now say they’re trying to address this – actions include a four-day working week, a reduction in business opening and more flexibility given to employees to say which hours they can and can’t work.

Only operating on fumes midweek?

“Go into a pub midweek - and nothing is happening!” So believes John Byrne of Dundalk’s Hill Bar who’s one of a number of publicans considering closing completely on Tuesdays and Wednesdays.

Since reopening post-pandemic he’s found that Monday and Thursday turnovers are quite strong, but Tuesday and Wednesday has died a death. “All of those relying on the ‘leisure pound’ have to be affected by the rise in the cost of living,” he maintains, “Anyone going into a restaurant or pub these days is only giving us their discretionary spend from whatever’s left after food, drink, heating and housing have been spent.” Is it worth the expense of opening on such quiet days he wonders? “The regular in our pub - the ‘local’ - is coming in less regularly because they lack that spending power. The result is that a visit to the pub is now becoming more of an ‘event’ than just an everyday ‘normality’.”

DRINKS INDUSTRY IRELAND

July/August 2022

COVER STORY

we must adapt accordingly,” he states. it’s down to staff levels as we don’t This shrinking ‘leisure pound’, as But the thought of closing for two have the same level of staff as preJohn calls it, undoubtedly has to be days a week was a big family decision. Covid.” taken into account alongside the “Closing for two days a week can Jobstown House has been in situ for increased extra costs resulting from be a big factor in terms affecting local nearly 55 years with some of the staff a number of factors, not least the trade and customers so there are a lot having been there themselves for 25 situation in Ukraine. of stakeholders in this. to 30 years. John originally thought he Special occasions like after“It’s no longer just about topline and could have opened on a Tuesday or weddings and similar functions keep turnover, it’s as important to look at Wednesday with part-time staff “... but him going these days. the expense of it and the bottom line I found myself uncomfortable with the “Events and functions are making now. So while we need innovation notion of more inexperienced partuse of the pub now as opposed to to generate turnover we need to time staff in the pub. there being a local or regular trade,” “So now all our senior he explains. staff have Tuesday and And the rising cost “It’s no longer just about topline and turnover, Wednesday off and of opening at all has it’s as important to look at the expense some odd weekend to be considered. days off too - but for “Fillet steak has of it and the bottom line now.” me mid-week closing gone off the menu in is more about staffing some outlets as the levels, not necessarily extra €10 required about running costs is just not there and but about maintaining chicken fillets have standards through our gone up 90% or more ‘career’ staff.” in the last 12 months,” At the moment it’s he reports. working out well and That’s before the staff are happy with we get into ‘debt the arrangement, he warehousing’ during says. The customers the pandemic which seem just as happy. has not been taken “A lot drink here into account either, as they know we’ve he adds. really experienced and “The government skilled staff and they seems to be telling us understand our logic that there’s €3 billion too,” he says. warehoused which “Five months on since has to be paid back. If pubs were permitted we’re only operating to fully reopen the trade is still on fumes or struggling at the moment be astute as to what’s happening finding its feet,” points out the VFI’s how are we going to pay back-taxes?” expense-wise. Communications and Public Affairs he wonders. “If you’re initially looking at Manager Brian Foley, “So much A combination of these soaring a seven-day week and taking changed during Lockdown, not least costs plus the lack of staff and the two days out of it, then that’s a consumer habits, that it remains changing lifestyles of the locals is 28% reduction in fixed costs,” he difficult to frame an overall opinion making trading conditions so difficult reckons, “Now if you can get busier about where the trade finds itself. that some pubs and bars struggle to at the weekend and get turnover “Many pubs are doing well, which remain open, concludes Fáilte Ireland up on those days that you are open, is hardly surprising given the pentin its most recent Tourism Barometer. you’ll get more turnover for 28% up demand created by prolonged less fixed costs.” closure. The staffing issue was Today, however, Giltraps is “No longer just topline & flagged well in advance of reopening back open trading seven days a turnover” and continues to be a massive week (since the start of June) but One such pub that had heretofore problem while the cost of doing he’d have no hesitation in closing been operating a five-day week business will soon overtake staffing midweek again next Winter if it’s was that of VFI President Elect shortages as the biggest problem the best thing for the business. John Clendennen in Giltraps Bar in facing the trade. Kinnity, County Offaly, who’d had “From talking to publicans across Down more to staff levels in to close the premises on a Tuesday the country it’s clear many are and Wednesday because he found it Dublin working to find solutions that work cheaper to be closed than open on Whilst the footfall situation is best for their pubs. Some find that those days “... as part of bringing our less grave in Dublin, Tuesday and closing early in the week makes sense costs down”. Wednesday closing is part-andbut what’s clear is that there’s a new The mid-week break also gave his parcel of the Jobstown Inn in fluidity to publicans’ thinking. What hard-pressed staff a chance to take a Tallaght - but for reasons more wouldn’t be countenanced prebreather. familiar to vintners. pandemic is now in the mix, a fact “The cost of electricity has more “We close on Tuesdays and that underlines the constant need to than doubled in the last two years Wednesdays because traditionally, follow consumer sentiment. We have and we’re also looking at consumer pre-Covid, Monday was one of our to give the public what they want and behaviour mid-week, where attitude busiest days of the week,” says when they want it.” n and behaviours have changed - and proprietor John Kilbride, “Ultimately,

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July/August 2022 | DRINKS INDUSTRY IRELAND

Gin continues to win In case you thought it was all over and demand for gin had peaked, IWSR forecasts that the global gin category will grow by 24% over the next five years. Within this, Premium-and-above brands will be doing a lot of the driving. We take a look at the Irish market for gin in our annual Industry Report.

ccording to the IWSR spirits will enjoy global volume growth in almost all sub-categories over the next five years, especially gin which is predicted to witness 24% growth in volume. But looking to the present, good weather tends to lift sales of those drinks well-suited to outdoor consumption so gin should benefit from these Summer months when many spirits drinkers tend to favour lighter choices like Gin & Tonics. As a spirits category gin tucks into third place behind vodka and whiskey. According to market insight analysts CGA gin tends to grow its share of total spirits sales by about 1.8 percentage points over a Summer to the detriment of whiskey and vodka which lose around 0.9 and 0.7 percentage points respectively. Since gin’s ‘boom’ started in 2015 it only registered its first decline in sales in 2020. According to Drinks Ireland|Spirits’ Irish Gin Strategy 2022-2026 much of that small 2020 decline can be laid at the door of the Covid-19 restrictions placed on the on-trade (a key consumer channel for

Irish gin) during the year. Being such a prominent feature of cocktails, while on-trade gin sales lost out under Covid’s two-year Lockdown spell, a reopened on-trade platform means that gin is set to recommence its soar in sales. Gin grew volume in Ireland by 7.7% last year to 357,000 cases and currently represents 14% of all spirits by volume here, down only very slightly from 2020 when gin’s market share was 14.1% according to IWSR data. Gin is such a versatile spirit and it’s only made more so by the range of new flavoured gins. Neither need gin remain ‘flat’. The addition of a sparkling wine to gin as part of a cocktail can add a refreshing fizz to the consumer’s palate. Gin is also ideally placed to respond to the ‘less but better quality’ demand. As gin drinkers become much more knowledgeable about the category they continue to seek innovation therein and vintners should therefore regard having a wide variety of gins available as key to successful gin sales this Summer.

Ninth Wave

Ninth Wave Gin is inspired by a love of Irish mythology and its links to the sea. The recipe for Ninth Wave Irish Gin was conceived by Hinch Distillery Chairman Dr Terry Cross OBE and his team. The nose begins with fruit flavours;

DRINKS INDUSTRY IRELAND | July/August 2022

it’s full of citrus notes, sweet Vanillas and a hint of dew-covered grass. It contains Juniper Berries, Coriander Seeds, Angelica root, Orris root, Cassia bark, dried Lemon peel, Cardamom, Grains of Paradise and dried Lemon Verbena. Ninth Wave Irish gin has an iconic bottle design in ocean blue glass incorporating the symbolism of the Celtic Triskellion (triple spiral) which adorns many ancient monuments throughout Ireland. Established in 2020, Hinch Distillery is based in County Down and has been acclaimed as a multiple Gold winner both at home and abroad. Ninth Wave was named the World’s Most Highly-Awarded Gin in 2020 at major competitions. Ninth Wave Export was released in 2021, delivering bolder flavours and higher alcohol strength at 46%. Ninth Wave is distributed in Ireland by Barry and Fitzwilliam. Visit https://www.hinchdistillery. com/.

producer in Graham’s hometown of Cork, the new addition to Graham’s range is dry in style and made with quality botanicals. Distributed by Barry & Fitzwilliam, Graham’s own Irish Gin and Pink gin also boast very distinctive flavours, having won numerous accolades and awards.

Jawbox Gin & Liqueurs

This award-winning classic dry gin is produced in a distillery set in a 300-acre estate just outside Belfast. Jawbox Gin, available here from Noreast Beers, is distilled in traditional copper pot stills in small batches using grain from the fields surrounding the Jawbox estate and a unique combination of botanicals including local Belfast Black Mountain Heather.

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Thin Gin

This multi-award-winning quality Irish gin came about in the first wave of new Irish gins back in 2015. It won three consecutive medals in the gin category at the Irish Whiskey Awards, the only Irish gin to hold such a record. It also has several international awards and has achieved cult status over the past few years. This smooth classic but fresh gin with a citrus finish is best enjoyed with a simple Indian Tonic and a slice of Orange. Even throughout the pandemic the export market for Thin Gin from Anchor Spirits, a small company based in the Southeast, continued to rise.

Graham Norton Gin

TV Presenter and author Graham Norton has a fruity new addition to his Premium range. Following the success of Graham Norton’s Own Irish and Own Pink GiNs, Graham wanted to produce a new citrus-based Premium gin to add to his collection, but with a twist. He’s teamed up with West Cork Distillers and Invivo & Co to create his own Marmalade Gin which is dry in style, crafted with Irish grains and locally-foraged botanicals including Coriander, Lemon peel, Gooseberry, Basil, Elderflower and Oranges. Developed therefore in collaboration with a marmalade producer and gin

The name ‘Jawbox’ comes from the local nickname for the famous Belfast sink, a lasting symbol of the city’s great manufacturing age in the early 1900s. A lot of laughter and craic was heard around the jawbox. It still is. Jawbox is often described as the ‘original Gin and Ginger’ since both Jawbox gin and ginger ale were invented in Belfast. Serve over ice with ginger ale and a wedge of fresh lime. Jawbox Gin Liqueurs can also be served with ginger ale or Prosecco for a jaw-droppingly refreshing drink.

So following its success Anchor Spirits looked at the fruitier end of the market and created Thin Gin Raspberry. Using fresh Irish Raspberries, the deep magenta pink colour came very naturally and rather than filter it out, Thin Gin Raspberry retains its distinctive hue. On opening, the fresh Raspberry aroma is unmistakable and as Pink Gins go, this one’s at the higher end of the scale. Among its growing stable of brands Anchor Spirits also boasts Muldoon Irish Whiskey Liqueur and Spike Island Spiced Rum. For further information on distribution and sales see www.anchorspirits.ie. >>

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July/August 2022 | DRINKS INDUSTRY IRELAND

Blood Monkey: Gold - winning pair of Irish gins

The cross-shaped label represents a promise to stay connected and a crossing point of the two cultures they love. Xin Gin has won ‘Best in Ireland’ at The Gin Guide Awards, Gold at the International Wine & Spirits Competition, Bronze at the World Gin Awards 2022 for Best Contemporary Irish Gin and Silver for Best Design.

Blood Monkey Gin and Blood Monkey Spice Storm are a pair of sipping gins from Dublin-based Outcast Brands. They recently each won a Gold medal at the Global Gin Masters 2022 in the Ultra Premium and Contemporary categories respectively. Blood Monkey, the inaugural product from Irish-owned Outcast Brands, is distilled by West Cork Distillers in Skibbereen.

Maharani

to any of the artisanal tonic waters now widely available. Try it over ice with Lemon juice, sugar syrup, soda water and a Lemon wedge. This contemporary Irish gin has won multiple awards from Silver at the San Francisco World Spirits Competition to Gold at the Q Quality Awards. The Wild Geese Premium Irish spirits offers Exiles to the world, including Ireland’s own generations of exiles. For more information, visit https:// www.irishpremiumspirits.com/.

Maharani brings to life the colour, vibrancy and flavours of Kerala, India, in an Irish gin in a fusion of two creative cultures. Maharani Gin celebrates our founder’s roots, Cork and Kerala, where husband and wife team, Robert and Bhagya, come from. Maharani Gin is boutique Rebel City Distillery’s first release from Cork’s historic Docklands.

Xin Gin Master Distiller Deirdre Bohane notes, “Blood Monkey is a sophisticated spirit with a complex character that reveals various details as it evolves on the palate. It hits you with a smooth, warm citrus spice followed with a slight hint of floral entwined with smoky, caramel flavours of whiskey”. Available nationally via Bevella, Celtic Whiskey or direct with Outcast Brands.

Exiles Irish Gin

Multi award-winning The Exiles Irish Gin from the Wild Geese Premium Irish spirits collection was the first gin in the world containing shamrock. Made to a secret recipe, the artisanal product was created with the assistance of an eighth-generation gin-maker whose family have distilled gin for over 300 years. The Exiles, a small-batch production gin using traditional pot distilling methods, is bottled at 41.3% ABV for a more rounded and dryer profile which results in a crisp, smooth and floral gin. Distilled for crispness, it’s an impeccable base for a sling, fizz or classic Martini and the perfect partner

Xin Gin was designed to be at the heart of gatherings. Xin’s founders Michelle and Gareth McAllister have Irish blood and Asian hearts. After spending many years in Asia, they wanted to merge what they loved about their two homes. The word itself means ‘heart’ or ‘feelings’ in Mandarin. The design of the bottle with ancient celtic swirls contrasts with a modern eastern aesthetic reflecting the liquid inside – a perfect balance of European and Oriental botanicals.

The word ‘Maharani’, meaning ‘Queen’, is a tribute to revolutionary women everywhere. The Premium gin is zested with Pomelo fruit and uniquely spiced with Cassia and Nutmeg-Mace, all sourced from a women’s organic farming co-operative in Bhagya’s home state of Kerala. This heady combination results in a gin of truly transcendental taste, a liberation of spirit and spice. A multi-award-winning gin, Maharani achieved five titles in its first year: Silver in The London Spirits Awards, Bronze in the Craft Spirits Berlin, Gold in The Gin Masters, Bronze in the IWSC and most recently Silver at Blas na hÉireann. Maharani Gin is best served with Premium tonic, Grapefruit and Mint leaves. It is available directly from Rebel City Distillery and distributed by Bevella, part of the Primeline group. For further information see https://www.rebelcitydistillery.com/ n

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Cocktail Keg Company’s Premium Handcrafted Cocktails

Our straight pour options are served within 30 seconds from order to garnish. We guarantee a bespoke hand-crafted approach to each cocktail, delivering an incredible standard on every serve. Every flavour is produced at a level that will not be questioned.

Available via Noreast, Premium ingredients and consistency are delivered on every serve. Unafraid to challenge category norms, CKC was founded in 2017 by two awardwinning bar owners. Their creative flair, passion for their industry and sheer doggedness to be led by innovation with a planet-first mantra allows anyone pour an award-winning, handcrafted cocktail in their glass within 30 seconds. Perfect for busy bars, restaurants, event spaces and hotels, CKC offers its range of high quality serves in a 700ml Non-Returnable Bottle or 10 Litre Bag-in-Box. >>

Q&As with CKC Founders Anthony Farrell and Paul Burns 1. What’s been CKC’s progress in supplying the on- and off-trade? Founded by two awardwinning bar owners with over 20 years’ experience of creating cocktail menus across Belfast, CKC was born in the on-trade. Wanting to challenge the industry norms of how everyone thought a cocktail should be made, CKC was created to help busy hospitality venues serve Premium hand-made cocktails in a fast serve, high volume capacity. Following the global pandemic in 2020, the brand pivoted to create a B2C extension and now offers its range of highquality serves through retail to recreate those on-trade experiences at home. 2. Best-sellers? Espresso Martini, Pornstar Martini and Bramble are amongst our top-sellers. We do however notice regional differences across

the portfolio – for example, there’s a sweeter palate in Northern Ireland so flavoured Daiquiris are big sellers there versus the South where Whiskey Sour is a front-runner.

garnish – providing a quick, efficient and high-margin product for bars, restaurants and event organisers that struggle with quality, consistency or customer dwell-time.

3. Having seen the growth in cocktails-to-go during the pandemic Lockdowns what are the advantages of using CKC bottled cocktails in the on-trade rather than simply ask the barstaff to make them on-site? As a result of Covid many of the skilled and experienced workforce have fled the industry never to return. This has created a shortage of staff, skilled bartenders and mixologists who’re pivotal to the incremental value which can be added to hospitality outlets through Premium cocktail serves. CKC offers a fast pour solution for a Premium, hand-made cocktail which can be served in 30 seconds from order to

4. How can CKC help the on-trade keep consumers in venue as a viable alternative to the cocktails-to-go movement? Consumers are experimenting more than ever - and where the ontrade can win is by offering the consumer something new. We guarantee a bespoke, small-batch approach to hand-crafting each cocktail and strive to create new, world-leading recipes that pioneer the next phase in cocktail innovation. We’ve also intentionally built CKC so that the product requires the bartender to shake before serve, allowing the venue to keep that flair

element for a true on-trade experience. CKC offers a premium, quick-pour cocktail solution that increases venue penetration, reduces wastage and dramatically reduces consumer waiting times – which as a result can reduce labour costs, increase revenue and enhance profit. 5. Is the emergence of Ready To Drink cocktails creating an opportunity to bring sprits-based RTD cocktails to new occasions? Absolutely. Historically, cocktails were only served in certain venues – either destination high-end cocktail bars or venues that could cope with demand. The ready-to-shake movement has opened the opportunity to serve cocktails within any venue or space and we’re seeing huge opportunity within HORECA which was simply never there before.

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Just in time for August Bank Holiday: White Claw Variety Pack

White Claw Variety 8-Pack delivers some of Ireland’s favourite flavours - Black Cherry, Mango, Natural Lime and Raspberry - in one convenient pack, driving trial amongst consumers. White Claw boasts a blend of sparkling water, gluten-free tripledistilled spirit and a hint of natural fruit flavour with only 95 calories per can. With no artificial sweeteners and an ABV of 4.5%, White Claw Hard Seltzer delivers a wave of pure refreshment. Last Summer, White Claw Variety Pack outsold all other Hard Seltzer SKUs by more than 2.5 times in both value and unit ROS, making it the No1 for value delivery in Ireland. White Claw Hard Seltzer is already the #2 RTD can brand by volume in Ireland and has become a cultural phenomenon with fans generating over four billion impressions and 46 times more social media mentions than competing brands in the US. “Last year, we had an incredible response to our variety eightpack so we’re delighted to have the opportunity to reintroduce the product to our Irish customers,” said Flor Prendergast, UK & Ireland Market Director, “A White Claw Variety eightpack is a great way to promote trial of our brand among consumers as well as offer their favourite flavours in one convenient pack.” Distributed by Barry & Fitzwilliam the White Claw Variety 8-Pack is available with 2xMango, 2xNatural Lime, 2xBlack Cherry & 2xRaspberry.

We’re seeing these two disruptive categories, RTDs and Hard Seltzers, really shake things up in the drinks market, starting prior to Covid-19 and continuing throughout the pandemic, showing no signs of slowing as recovery continues

July/August 2022 | DRINKS INDUSTRY IRELAND

Hooch

The legendary hooch is back! Hooch has created what some have called ‘the beverage of the people’ - an easy-going, smooth-drinking, no-nonsense, boisterous alcoholic lemonade. Lemon: with very little change from the liquid that rocked the world of drinkers back in the 90s, Hooch Lemon gives a big sharp citrus hit followed by some sweet Lemony goodness. This sparkling alcoholic Lemon brew is made with real Lemons and natural Lemon flavours. Outrageously refreshing, enjoy icecold or as the foundation for a Lemonbased cocktail.

Pubs remain the heartland for RTDs, with 41.4% of total RTD value sitting within this segment

Shake Baby Shake Cocktails

Inspired by the most-loved cocktail liquids being served in the coolest bars, Shake Baby Shake delivers high quality cocktail liquids in an easy-todrink, on-the-go sleek 25cl can with four flavours. Perfect for meeting with friends in the park or beach or at garden parties or BBQs. Passionfruit Martini, Raspberry Mojito, Tropical Daiquiri and Watermelon Daiquiri are all a must for the Summer.

Little & Green

Pink: a satisfying sweet alcoholic Raspberry lemonade with that signature Hooch citrus kick. Made with real Lemon juice and natural Raspberry flavours. Deliciously zesty and tangy, Pink Hooch is a badass addition to the Hooch family; it’s here to shake things up and is the absolute winner in the world of RTDs.

Intrepid Spirits is embarking on a new venture in Ireland with Little & Green, the world’s first Ready To Drink Poitín cocktail brand. Together with Dave Mulligan, owner of the awardwinning Poitín cocktail bar Bar 1661, it has crafted a range of Ready To Drink Poitín cocktails using locally-inspired flavours tailored specifically for the Irish consumer. Little & Green releases two varieties this Summer, Shady Bramble and Sneaky Orchard. Shady Bramble is inspired by Ireland’s deep, dense

DRINKS INDUSTRY IRELAND | July/August 2022

New-style alcoholic drink from WKD offers something X-tra

hedgerows and is absolutely loaded with flavours of wild juicy Blackberry, Raspberry and Violet. Sneaky Orchard is a harvest festival of ripe Pear, crisp Apple and Elderflower. Both are made with all natural flavours, no artificial sweeteners, vegan- and gluten-free. They’ll be available in 330ml cans, with an ABV of 5% from retail and on-trade outlets nationwide and online at littleandgreen.ie.

Elsewhere, a CGA by NielsenIQ Opus Survey from 2021 states that there’s a willing consumer base for RTDs Craft Cocktails

Craft Cocktails offers a consistent, cost-effective, zero waste solution to serving top quality cocktails in your venue. With a standardised approach to serves, all you have to do is chill, shake, pop and pour. Our advocacy team will help train your staff and set you up with everything you need to be serving a colourful array of cocktails in no time. Made by bartenders, in the heart of Dublin 7.

The number one Ready To Drink brand in Ireland is launching WKD X, a new 7% ABV drink containing caffeine, guarana and taurine. Available in two variants, WKD X Blue and WKD X Gold, WKD X draws on the energy drinks category’s success, presenting a credible alcoholic option to 18 to 24 year-olds. With energy drinks the fastestgrowing segment of the soft drinks category SHS Drinks believes that WKD’s perfectly placed to bring a highly-regarded brand to the fledgling ‘enhanced RTD’ category.

“WKD is synonymous with delivering great flavours,” says Brendan Loughran, Head of Business Unit (Ireland) at SHS Drinks, “The brand has always been about delivering for different consumer moments and needs across a spectrum of usage occasions and WKD X will take our offering to another level. “WKD X is where the WKD brand meets the lust for life; it’s an energetic fusion of the best of both. Consumers are already well versed in mixing alcoholic drinks with energy drinks – what WKD X delivers is the convenience of a pre-mixed format in a 500ml can from a brand that consumers know and love.

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“For wholesalers and retailers keen to focus on where incremental RTD category growth will come from WKD X marks the spot and is available in trade cases of 12x500ml single cans.” Cash & Carry displays, off-shelf in-store features, extensive influencer activity and consumer PR will support the launch.

West Coast Cooler relaunches with new packaging and RTD can format for on- and off-trade West Coast Cooler is relaunching its popular wine cooler with a new-look bottle and easy-travel can format. The iconic beverage, born in the 80s, is not only getting a makeover in 2022, it’s also launching a pop-up can delivery subscription service, Only Cans. The new-look packaging in a 750ml bottle and new 250ml can has the same great product inside and comes in Original and Rosé: • Original - a refreshing citrus, Pineapple and Passionfruitflavoured wine cooler with sugar and sweeteners, at just 93 calories per 250ml serving. • Rosé - a refreshing red berry, Pineapple and Passionfruit-flavoured wine cooler with sugar & sweeteners, 88 calories per per 250ml serving. Serve chilled, over ice, with a wedge of Lime. “West Coast Cooler has been a consistent consumer favourite since its inception in 1984,” said Assistant Brand Manager Laura Kerr of the brand relaunch, “It’s a great sparkling, refreshing light option when you want to enjoy a social drink with friends. “The one thing we haven’t touched is the great-tasting product. We’ve also got an amazing competition with Only Cans - a chance to win some product over the Summer.” The West Coast Cooler team are also investing in PR & Marketing over the next few months as they team up with Irish comedian (and West Coast Cooler fan) Emma Doran to relaunch the wine cooler with a competition to win an Only Cans subscription (being given away on the West Coast Cooler Instagram page). The winners of the subscription receive a tote bag with a selection of West Coast Cooler Original and Rosé inside and get further deliveries of West Coast Cooler throughout the Summer. n

Follow: https://www.instagram.com/ westcoasatcooler/?hl=en, https://www. facebook.com/westcoasatcooler & https://twitter.com/westcoasatcooler.

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July/August 2022

DRINKS INDUSTRY IRELAND

Summer Wines What should you be recommending to your customers seeking Summer wine refreshment? We offer a few suggestions.

f there was one category of alcoholic beverage that benefitted from Lockdown it was the wine category. People took to it in their droves and with the trend towards trading up, wine values have now surpassed those of 2019 although overall global category volumes are expected to continue on their downward trajectory. In its latest global beverage alcohol report IWSR points out that global volumes of still wine were down 2% last year but value was up by 5% as the ‘less but better’ trend continues to underlie the trajectory of the still wine category. “Noteworthy gains in wine were seen in the sparkling category as consumers returned to celebratory occasions in full force with the lifting of Covid restrictions,” notes IWSR, “Champagne posted volume growth of 24% last year and other sparkling wines were up 7.5%.” Over the next five years, the global wine category is forecast to continue on its trajectory of long-term volume decline with volumes decreasing 1% from 2021 to 2026, but this will continue to see value gains of 5%. What’s more, “Globally, wine in the Premium-and-above price band (over $10) grew by 12% in value last

year and is forecast to increase in value by 16% between 2021 and 2026. “Millennials - and in some cases Gen Zs - are amongst the highest spenders on wine in markets such as Australia, Sweden, the US and the UK. It remains to been seen if this trend continues, with governments withdrawing Covid support packages and a probable increase in unemployment rates in many markets.”

Wine in Ireland

Here in Ireland, sales of wine in the ontrade have been a steadily declining phenomenon. And Lockdown closures of the ontrade didn’t help hospitality hold onto its share of this market. The on-trade witnessed a significant fall in its wine market share, plunging from a 17% share in 2019 to just 5% in 2020. In pre-Covid days, hospitality would hold around 18% to 20% of this market. On the upside, however, this means that there’s all the more potential for the hospitality trade taking back share from the steadily growing tranche of wine sales that had been amassed by the off-trade by offering on-trade customers a selection of quality wines for their delectation this Summer.

Spirits drinkers and beer drinkers will happily sample the odd glass of vino in a change of pace from their usual order if given encouragement from the bar staff - especially if food has been ordered and especially during a pleasant Summer period. Chilled wine can have particular appeal for consumers during those balmy Summer evenings that have come to characterise the height of an Irish Summer. Offering a chilled rosé or a crisp Sauvignon blanc can help balance the warmth of the Summer being enjoyed by your customers on evenings like that. Wine is also viewed as a daytime/ early evening category by consumers, with only a fraction of respondents choosing to drink still wine (10%) and sparkling wine (8%) when out after 11pm according to on-trade research undertaken by market insight consultants CGA by NielsenIQ. But first the bar staff have to allay the very real consumer fears of being ‘found out’ when it comes to ordering an appropriate Summer wine. Research undertaken by CGA has found that there’s often a feeling that choosing wine is “high-risk” and “intimidating” for some consumers >>

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who’d otherwise be happy ordering a bottle of Barolo at the bar. “Without the fallback of trusted brands and with long, complex menus, consumers do not have the necessary wine knowledge or confidence to be able to explore the category,” states CGA’s Research & Insight Director Charlie Mitchell, “As a result, we often see consumers plumping for the ‘second cheapest’ option or sticking with a trusted and popular varietal or style, potentially leaving money in the customer’s pocket having not encouraged a trade-up. “This is where suppliers and operators can work closely together to help customers to navigate wine options, be it from helpful cues on menus, tasting events, or ‘Wine of the week’-style offers. “Similarly widespread staff training, so that genuine recommendations can be delivered from bar or wait staff based on customer preferences, can also overcome the barriers that consumers face when looking to choose wine, but opting for an easier choice of wellknown beers or spirits.” Alternatively, wine-by-the-glass technology has come on in leaps and bounds and such a means of selling wine should be kept all the busier during the Summer months. Add to this the opportunity that all the “catch-up celebrations” (such as postponed weddings and other missed-out-on events during Covid) provide for the likes of Champagne and there’s surely cause for tentative optimism. One County Louth publican (see Main Story) pointed out that afterweddings and similar functions have taken increasing prominence as the main driver for his premises these days, so wine could play a more significant part in what’s an attractive margin product if only vintners would spend a bit more time marketing a more comprehensive wine range to customers. Summer wines have two big winners in white and rosé which tend to grow their share of the overall wine category (mostly at the expense of red) generally. Sparkling wine has performed well since Lockdowns ended too and sparklers should enjoy a decent Summer, predicts CGA by NielsenIQ. In its Reach 2022 survey it finds that white wine is the most commonly consumed type of wine, with 65% of respondents choosing to drink it when out. This is followed by red wine at 51%, sparkling wine at 38% and rosé wine at 29%. White wines are perfect for Summer

July/August 2022

sipping, with Sauvignon blanc a popular choice, whether from the Old World or from the New World. But rosé has the most loyal drinkers, with 13.5% consuming rosé wine every time they visit cafes, bars and restaurants or similar venues. There’s also a willing base of consumers who don’t always consume rosé, but 55% state that they drink rosé occasionally – higher than any other wine style for this frequency, reports CGA by NIQ. In short, rosé is currently fashionable on a global scale, especially dry rosés which don’t overpower the palate. Together with the sweeter rosés, they’re perfect accompaniments to any Summer occasion being good on their own or with food - but serve these wines chilled on a hot Summer’s day for maximum customer enjoyment. Sparkling wines should also be served well chilled, presented in an ice bucket for that cooling effect under a hot sun (hopefully).

Santa Rita 120 ‘De-light’

Following the launch of the 0% de-alcoholised wines earlier this year, Santa Rita is introducing three new low alcohol wines. Sold under the 120 Reserva Especial brand tier as ‘De-Light’ these include a De-light Pinot Grigio at 9% ABV and 80 calories per serving, a De-light Moscato at 8% ABV and a De-light Cabernet Sauvignon at 9% ABV and 80 calories per serving. Each wine is made according to traditional winemaking practices, with the Pinot Grigio and Moscato picked early to achieve lower alcohol and the spinning cone method used to reduce alcohol in the Cabernet Sauvignon. The spinning cones gently & repeatedly spin the wine out into thin liquid films, simultaneously a cool vapour created from the wine itself rises from below and carries off all the lightest molecules in the liquid. The process is repeated until the desired level of alcohol is reached. This very gentle and sympathetic technique works well in reducing alcoholic content yet retains the delicate aromas and flavours of the wines. The final wines are a blend of full alcohol and de-alcoholised wines.

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Santa Rita 120 ‘De-alcoholised’ wines

Two wines – a Sauvignon blanc and a Cabernet Sauvignon, were launched into the Irish market last March, made using traditional methods with de-alcoholisation taking place after alcoholic fermentation is complete. The spinning cone column distillation process is used to dealcoholise the wine, with the resulting wine containing 0.4% ABV and residual sugar of 30 g/L. “Research has shown that regular wine drinkers, except possibly during the pandemic, have been decreasing over the last couple of years and consumers are more conscious of the negative effects of excessive alcohol,” comments Terry Pennington, Export Commercial Director of Santa Rita Estates, “Current trends are towards healthier lifestyles and more moderate alcohol consumption with the younger generations looking for low alcohol alternatives.”

19 Crimes

19 Crimes turned criminals into colonists. Upon conviction, British rogues guilty of at least one of the 19 Crimes were sentenced to live in Australia rather than death. This punishment by ‘Transportation’ began in 1788 and many of the lawless died at sea. For the rough-hewn prisoners who made it ashore, a new world awaited. As pioneers in a frontier penal colony, they forged a new country and new lives, brick-by-brick. 19 Crimes is born of the rules they broke and the culture they built. And like our legendary rogues, it’s a taste that’ll live forever in infamy. This red blend bears the same traits as those banished to Australia: defiant by nature, bold in character. Always uncompromising. It’s a great bottle to drink with classic barbecue dishes and it’s a taste you’ll never forget. >>

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19 Crimes has also created a mobile phone app bringing these stories to life – when the phone’s camera is pointed at a bottle in the app, the character on the label becomes animated and begins to tell their story. This Summer, 19 Crimes will be sampling at Big Grill Festival and showing us how to make the most of the BBQ season.

Blossom Hill

Blossom Hill began with a revolution. Back in 1992 our first winemaker passionately believed that wine should be enjoyed and certainly not debated. Complex terminology and vintages were drowning out what mattered most, taste - and a gap was identified in the market for a fresh, very fruity, smooth, crowd-pleasing wine. From juicy red berries to zesty citrus and watermelons, there’s a whole world of taste out there with all-natural flavours. So taste is where we started and a range was created that focused on a taste - the first easily-accessible wine style. More than 30 years later, there’s a Blossom Hill wine to suit all tastes and occasions - from classic crisp

whites to fruity reds and fresh rosés; everyone can find something to love in Blossom Hill which celebrates its 30th Birthday with the help of Laura Whitmore. Turning 30 comes with all types of societal and family pressures to achieve particular life milestones, so Blossom and Laura want to quash these and help consumers live life on their own terms. This Summer, Blossom Hill will celebrate its birthday in Ireland with exclusive invites to brunch in Brother Hubbard.

Cono Sur

Cono Sur is present in seven of the most important wine valleys of Chile, where each valley’s microclimate-

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determining factors such as abundant luminosity, significant daily temperature variation, dry weather during ripening season and fresh Andean irrigation water, contribute to the production of pure and wholesome grapes. Since its beginning, Cono Sur has been deeply committed to taking care of the environment by developing practices such as natural vineyard management, organic production and ISO certification. It has always believed that high-quality wine production can work hand-in-hand with ecofriendly practices. This sustainable path has led it to meet the highest standards in terms of social performance, environmental care, transparency and corporate responsibility, granting it the B-Corp certification. These good practices are reflected in its

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July/August 2022

Organic line which was born in 2012 as a tribute to the vineyard workers who daily attend their workplace by bicycle. The creative use of technology, the orientation towards quality and the respect for the environment are part of the fundamental values of Cono Sur to create quality and innovative products from South America, on whose western edge lies Chile and its gifted wine valleys. To highlight the importance of sustainable winemaking, Cono Sur will be sampling its Orangic wine range in the Liffey Valley Shopping Centre and Dundrum Town Centre this August.

Cheers to a Devilish Summer

As we well know, the Irish Summer can make outdoor planning quite tricky. Typically picnics and barbeques tend to be last-minute when the weekend heatwave arrives. One thing we can control however is the chilled wine. Naturally, consumers tend to opt for more whites & rosés in the warmer months and these varieties will take the lead during this time in all brand communications both above- and below-the-line, from online and TV to in-store.

Starting with rosé, this wine is the perfect accompaniment to any Summer event. With its fresh flavours of red berries, it embodies the perfect balance between acidity, minerality and delicateness. Casillero del Diablo Rosé is sure to be a real crowd-pleaser. Fans of a more traditional white wine will enjoy a Sauvignon blanc, providing notes of Lime and Peach, the ideal choice to pair with Summer salads. If your customers prefer a fruitier wine, try the Chardonnay or Pinot Grigio which pair perfectly with seafood and pasta dishes. Of course, if white wines aren’t for your customers, there are plenty red wine options from Casillero to choose from too. Concha y Toro is a certified B Corp company. As consumers are now looking to reduce their environmental impact

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when shopping, knowing that Casillero del Diablo wines are part of this movement will help consumers make a more conscious decision in-store. You can soon find the B Corp logo on all bottles and POS. n

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July/August 2022 | DRINKS INDUSTRY IRELAND

Commanding countermounts Beer sales rebounded strongly in several major markets around the world once Covid restrictions ended. Our Industry Report takes a look at the return of demand for draught.

ith draught beer usually comprising nearly half of all beer sales here, last year has been described as another “challenging year” for the sector (in common with the rest of the beer world). Nevertheless, once Covid restrictions ended beer sales rebounded strongly in several major markets around the world and the IWSR forecasts that beer will add significant value to total beverage alcohol over the next five years. With the lifting of Lockdown, countermount space has once again become the on-trade battleground for draught beer brands. And the consumers’ return to the pub in search of much-missed draught beer seems

to be making this battle all the more acute. Added to this, draught product has been attempting to further reverse the hike in packaged product sales that sprang up during Lockdowns. With the demand for draught returning so strongly since Covid-19 restrictions were eased, research from market insight consultants CGA found that as visitors to the on-trade here seek the draught serves they missed during Lockdowns, draught LADs have increased their market share by 3.3 percentage points over the first quarter of 2022 and now account for 85% of all category sales — although there are signs that growth may be slowing as consumers get back to preCovid habits.

Draught LADs have increased their market share by 3.3 percentage points over the first quarter of 2022 and now account for 85% of all category sales

Sub-category trends

While beer’s share of the alcohol market tends to stay steady all year round, significant subcategory trends can be followed. In the UK, in looking at out-ofhome Summer drinking trends CGA reports that as drinkers seek more refreshing drinks, standard lager takes an extra 0.4 percentage points of beer sales in the Summer period. Premium World Lager takes even more (0.6 percentage points) and - given its popularity there so far in 2022 - it’s likely to flourish over the next few months in the UK. The Lager sub-caterory’s general Summer growth tends to come at the expense of other beer sub-categories like stout. CGA Strategy found that in the UK, “Sales are back to 96% of 2019 volumes while value has returned to 100% - higher than analysts predicted”.

DRINKS INDUSTRY IRELAND | July/August 2022

CGA also found that the proportion of UK lager drinkers had risen from 25.1% in April 2021 to 27.3% by August last year. “Punters are being driven into pubs because they’ve missed out on socialising, the atmosphere and of course a great pint of draught beer – something that simply can’t be replicated at home,” stated the UK’s On-Trade Director at Heineken UK Stephen Watt. Here, CGA’s On Premise Measurement data shows that draught serves have increased their share of the Lager segment by six percentage points from 2020 as a result of consumers choosing draught beers that they weren’t able to recreate during Lockdowns at home. Elsewhere, CGA’s Opus survey shows that while over a third (39%) of Lager drinkers consumed packaged product when out and about last August, this is much lower than the 73% of drinkers who chose draught. “After months of being limited to packaged Lager at home, it’s no surprise to find that drinkers have embraced draught serves since pubs and bars reopened,” says CGA’s Client Director for Ireland Sian Brennan.

NoLos

Although still a small segment of the beer market, No Alcohol Beers/ Low Alcohol Beers have proved a lucrative market segment for brewers and publicans. In the UK NoLos have seen a 22.5% growth in value according to CGA, with 31% of consumers stating that they’d drink NoLo beer. And one third of drinkers find alcohol-free beer “appealing”. What’s more, NoLo Alcohol drinkers visit pubs more frequently compared to the average beer drinker – 53% versus 43%. “Gen Y and Z drive the No and Low Alcohol category harder than any other demographic, with 46% drinking less alcohol,” notes a KAM Media’s Beer Drinking Habits UK report from last January, “Gen Z drink No and Low Alcohol products more than Millennials – 50% compared to 43%. “Overall, the two groups are drinking more alcohol-free beers than their more mature peers, with 17% of Generation Y and Z drinkers tapping into the trend. Again, Gen Z lead the charge with 21% drinking more no alcohol beers compared to 14% of Gen Y.”

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Innovation key to promoting sales

Generation Y & Z are an important demographic for pubs and drive sales in key categories, frequently drinking in the on-trade, new research from KAM Media from January 2022 indicates. Its Beer Drinking Habits report finds that 50% of Generations Y & Z in the UK drink beer in a pub or bar. 33% of them drink beer in a restaurant and 25% will drink more beer in pubs in 2022. What’s more 36% of Gen Y&Z say they want to see a greater choice of beers with an ABV of between 3.5% and 5.5% when going out. A quarter look for more options they consider ‘sessionable’. The UK’s Millennium drinkers in particular were labelled brand promiscuous but in reality, states KAM Media, 49% of them would like more Premium options, with only 5% being brand disloyal. Some 14% have brands they stick to but they are prepared to try something new.

Premium brands

Premium brands accounted for £1 in every £2 spent on draught beer in the UK in 2021, up from £1 in every £3 in 2017. This represents an on-trade opportunity since Premium Lager’s ontrade sales values in the UK grew by 5.7% year-on-year in 2021 according to CGA Strategy. Despite draught lagers still accounting for nine in 10 serves in the on-trade draught beer is likely to become even more popular through the Summer months. And countermount visibility remains an important factor in influencing the consumer. Jonathan Jones, CGA’s Managing Director for the UK & Ireland summed it up when he stated, “Our recent study on the consumer pathto-purchase shows that 43% of Long Alcoholic Drink drinkers are influenced by tap handles when making their drinks choices in ontrade, while 40% say they are more likely to purchase a brand if they see it is served in a branded glass”.

Estrella Damm (Spain) on draught

When August and Melanie Kuentzmann fled the Franco-Prussian war, they settled in Barcelona and here, in 1876, they founded the Damm brewery. Today, after more than 140 years, their legacy continues with the global reputation of Estrella Damm, available

here in Ireland from Noreast Beers. The beer was originally brewed with a lighter character to suit the Mediterranean climate and palate and is a perfect accompaniment for the finest cuisine in Spain, Europe and worldwide.

Punk IPA is where the BrewDog revolution began

This scene-stealing flagship is an India Pale Ale that has become a byword for craft beer rebellion, synonymous with the insurgency against mass-produced, lowest common denominator beer. Punk IPA charges the barricades to fly its colours from the ramparts – full-on, full-flavour at full-throttle.

Layered with New World hops to create an explosion of tropical fruit and an all-out riot of Grapefruit, Pineapple and Lychee before a spiky bitter finish, this is the perfect Summer drink. The 5.6% trans-Atlantic fusion IPA is light golden in colour with tropical >> fruits and light caramel on the nose.

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The palate soon becomes assertive and resinous with the New Zealand hops balanced by the biscuit malt. The finish is aggressive and dry with the hops emerging over the warming alcohol. This fresh full flavour natural beer is our tribute to the classic IPAs of yesteryear. The post-modern twist is the addition of fruity hops giving an explosion of tropical fruit flavours and a sharp bitter finish. Distributed by Barry & Fitzwilliam, sales are at an all-time high and we don’t see the rebellious Punk IPA slowing down anytime soon.

Elevating the moment of Italian passion and flair with the refreshing taste of Peroni Nastro Azzurro

Peroni Nastro Azzurro delivers a uniquely Italian uplifting and refreshing taste. Made from a variety of Premium ingredients Peroni Nastro Azzurro’s signature Nostrano dell’Isola maize is grown exclusively for the brand in the heart of Northern Italy.

As the first of a new type of beer made for export, higher quality and brewed with Italian craftsmanship and symbolic of true Italian style, Peroni Nastro Azzurro is ranked #1 for Quality, Taste and Style and has seen an uplift of 16% in Draught Pouring Accounts on the Island of Ireland in 2022. Peroni Nastro Azzurro found that POS is a key driver in consumer interaction and glassware has also been proven to lift sales by 15%, with 21% of Irish Peroni consumers saying that glassware is important vs just 15% of Irish Lager drinkers. With a bittersweet taste that’s light but never hollow, Peroni Nastro Azzurro is a crisp and refreshing beer with unmistakable character and a touch of Italian style. It offers a delicate balance of bitterness and citrus aromatic notes combined with a surprisingly fast and clean finish.

“Our recent study on the consumer path-to-purchase shows that 43% of Long Alcoholic Drink drinkers are influenced by tap handles when making their drinks choices in on-trade” Heineken0.0 challenges status quo with disruptive new campaign

A new campaign from Heineken0.0 aims to evolve the non-alcoholic category and liberate Irish consumers to reach for 0.0 options while socialising. The team at Heineken0.0 enlisted the help of interagency partners Publicis Dublin, Red Star Media and Thinkhouse for the ‘Zero explanation needed’ campaign which is rooted in an insight particularly pertinent in Ireland, that people often feel pressure to drink alcohol when socialising - even when they prefer to go alcohol-free. They don’t want to face the questions surrounding ‘why’ they’re choosing 0.0 options, but why should they have to justify their drinking choices? Heineken0.0 now empowers consumers to choose non-alcoholic options, with zero explanation needed. Out-of-home ads are popping-up in cities across the country. The campaign also features a national radio and digital-audio series. These relatable scenarios, set in a

pub, make light of those familiar ‘not drinking’ situations on a night out. “There’s a huge positive movement towards more choice and moderation in Ireland” said Heineken0.0 Brand Manager Anna Walsh, “but we still have a journey to go in making Heineken0.0 a choice for whenever you fancy a beer. “We want to eliminate any sense of the ‘odd-one-out’ feeling that Irish people may sometimes experience when choosing 0.0 options. “The focus should be about what really matters… the people and having the craic.” Heineken0.0 is available in draught, bottle and can format in pubs and restaurants nationwide. n

DRI NKS I N D U S T R Y IR E LA N D | J u l y / A u g u s t 2 0 2 2

DRI N KS I N DUSTRY PEOPLE

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Michael Murphy - Bord Bia’s Interim Chief Executive.

Newly elected LVA Chair Alison Kealy of Kealy’s of Cloghran and LVA Vice Chair Laura Moriarty.

n Bord Bia’s Organisation LVA Vice Chair Laura and Industry Talent Moriarty has been involved Development Director in the hospitality sector Michael Murphy has now since 2000 when her been appointed as its family business opened Interim Chief Executive. the Bracken Court Hotel. Michael worked alongside She currently serves as the former Chief Executive Group Operations Director Tara McCarthy until she of the Moriarty Group, a stepped down last month. leading hospitality and With extensive experience retail business and also in leading a number of previously served on Bord Bia departments the SuperValu Council... over the past 20 years Lough Gill Distillery has Michael progressed from announced that former Former Bushmills Master Blender Helen Mulholland is joining managing Bord Bia’s Bushmills Master Blender the team at Lough Gilll Distillery. London Office to leading its Helen Mulholland is joining European office network. He the team. In 2018 Helen named Alison Kealy as its new was Markets Director for nine years and became the first woman to be Chair and Laura Moriarty as its has been involved in the development inducted into the International Vice Chair. Alison’s pub, Kealy’s and execution of strategy as part of Bord Whisky Magazine Hall of Fame of Cloghran, is based near Dublin Bia’s senior leadership since 2007. He was and has recently become the first Airport and she’s also involved responsible for the development of the woman to receive a Chairman’s in two new restaurant projects Talent Academy there which included five Award for her outstanding in Malahide and Portmarnock. MSc programmes with two universities. contribution to the development Alison also becomes the first Commencing his career as a policy of the Irish whiskey industry. Helen daughter of a previous Chair to analyst in the Irish Farmers Association will lead Lough Gill Distillery’s hold the role, with her father Derry he has worked in the Departments of team in the pursuit of crafting having previously acted as LVA Agriculture and Environment. “While and blending “what will become Chair in 2004. She succeeds Noel we conduct the search for a successor Ireland’s luxury single malt Anderson who Chaired the LVA to Tara, Michael brings a wealth of whiskey”. She’ll take responsibility from February last year. She’s experience from the food, drink and for the selection and management been working in the pub sector horticulture sector to this Interim role of the casks for Athrú Single Malt since 2006 when she rejoined the across all the priority issues facing the Whiskey, nurturing the Athrú family business having previously industry and the organisation,” said portfolio of Premium aged Single trained and worked as a Chartered Bord Bia Chairman Dan MacSweeney.... Malts as well as new product Accountant and as a Financial The Licensed Vintners Association has development. n Controller in the IT industry. New

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8 Powerscourt Distillery announces 2nd in Estate Series, a Limited-Edition Blended whiskey

‘The Italian Gardens’ from Powerscourt Distillery Powerscourt Distillery has released ‘The Italian Gardens’, the second in its Estate Series. A Blended Fercullen Irish Whiskey Amarone cask influence, ‘The Italian Gardens’ Limited Edition release is Powerscourt Distillery’s homage to the inspirational ‘Italian Gardens’, the centrepiece of the world-renowned Powerscourt Gardens, voted ThirdBest Gardens in the World by National Geographic. In 2021 the first in the Estate Series was released and named in a nod of respect to its Fercullen brand home, the near 300 year-old mill house. ‘The Mill House’ sold out in a few weeks. Powerscourt Distillery’s new Head of Whiskey & Product Development

John Cashman, a recipient of an Icons of Whisky award and an international wine & spirits judge, has worked in multiple distilleries under the Beam Suntory umbrella. Having worked alongside the Distillery’s founding Master Distiller Noel Sweeney for many years at Cooley, John preserves unique knowledge on Fercullen whiskeys old & new and combined a Fercullen 19 Year-Old Malt with an Italianinfluenced Amarone cask finish, blending this with a 12 Year-Old Grain Irish Whiskey. Having also established its core range of award-winning Fercullen Irish Whiskeys – 8 Year-Old Blend, 10 Year-Old Single Grain, 14 Year-Old

The second in Powerscourt Distillery’s Estate Series, ‘The Italian Gardens’, is now available.

Single Malt and 18 Year-Old Single Malt - Powerscourt Distillery has added to its range with the Estate Series and the launch of the series’ second edition ‘The Italian Gardens’.

8 Guinness joins roster of award-winning companies setting new standards in design industry

Guinness wins a Red Dot Guinness has been awarded the ‘Red Dot’ Award for Product Design for its Nitrosurge and Microdraught products. The Red Dot Design Award is one of the world’s biggest design competitions. In three disciplines, participants submit products, communication projects and brands as well as prototypes and concepts, with the distinctive Red Dot being an internationally-recognised seal of excellent design. Red Dot received roughly 20,000 submissions and Guinness now joins the roster of award-winning companies that have set new standards in the design industry. Following the motto ‘In search of good design and innovation’, the 48 international members of the Red Dot Jury assessed the entries. The first brand ever to win a Red Dot award for beer dispense, Guinness won the award for two breakthrough innovations: Guinness Nitrosurge (which also won a special innovation award) and Guinness Microdraught. A team of Guinness innovators, designers and taste experts developed the two-patented dispense innovations as part of a mission to bring the worldrenowned stout to more places and

The result is a two-part pour with the iconic surge and settle. Two years in development, the pioneering Guinness Microdraught dispense technology is the biggest technological leap for Guinness since the advent of the widget in 1988. Guinness Nitrosurge puts the iconic two-part pour in the hands of consumers, with a pocketTwo years in development, the pioneering Guinness Microdraught dispense technology sized rechargeable device that is the biggest technological leap for Guinness uses ultrasonic technology to give since the advent of the widget in 1988. drinkers a smooth two-part pour, spaces. bringing home the experience of Guinness Microdraught is a worldGuinness in a pub. It’s designed to first for a beer dispense system create perfectly-formed nitrogen which enables pubs, bars and other bubbles which help create the surge outlets around the world to serve and flavour of Guinness for every fresh Guinness Draught on tap, no pour. The ergonomics, strength matter their size or setup. The patentand frequency of pulsing and flow pending technology uses double patterns are carefully tuned to work coaxial piercing of a unique, speciallyexclusively with Guinness Nitrosurge designed can which is filled with the cans which are 100% recyclable while very same Guinness that’s kegged in the device can be recharged and St James’s Gate and poured in pubs reused, providing an environmentallyaround the globe. sustainable solution. This uses an air pump - as opposed Designers, design offices and to the gas cylinder used in the manufacturers from around 60 traditional system - to push the countries entered products in the liquid out of the can and through the Awards. standard Guinness Draught spout.

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8 Exclusively distributed through Dalcassian Wines and Spirits

Introducing Mr L’s Cocktail Collection! New to the Irish market, Mr L’s Cocktail Collection is now available to both on- and off-trade partners in Ireland. A unique range of barstandard, ready-to-pour cocktails, Mr L’s is the brainchild of Paul Lambert, one of Ireland’s finest mixologists. Thanks to the quality of ingredients and the ease of use, Mr L’s Cocktails can provide the highest standard of cocktails with no staff experience necessary, minimal effort for maximum enjoyment - simply shake, pour and garnish! A guaranteed amazing experience for cocktail-lovers all over Ireland, it has launched in four flavours the 1930s Cosmo: a zippy, more

Mr L’s Cocktail Collection has launched in four flavours

refreshing Prohibition-era version of the cult classic, the ever-popular

P*rnstar Martini: a perfect mix of vodka, Passionfruit juice and Vanillaflavoured syrup, the zingy yet sweet Pina Colada and of course the quintessential Whiskey Sour: Irish whiskey sharpened with Lemon juice, sugar and bitters. Mr L’s Cocktail Collection is available in 70cl bottles, ranging from 15%-16% ABV. For more information follow Mr L’s Cocktail Collection on Instagram, TikTok, Facebook and Twitter on @mrlscocktails or visit mrlscocktails.ie. Exclusively distributed through Dalcassian Wines and Spirits. Please contact your representative with sales enquiries.

8 Accolade follows Double Gold for Seven Year-Old Single Malt Mizunara-finish & Double Barrell whiskeys and Gold for Wild Rose gin

Glendalough wins Irish Distillery of the Year Glendalough was named Irish Distillery of the Year at the New York Spirits Competition following Double Gold wins for its Seven YearOld Single Malt Mizunara-finish and Double Barrell whiskeys and a Gold for its Wild Rose Irish gin. Already a multi-award-winner the Wicklow-based distillery is now part of Mark Anthony Brands International but was founded in 2011 by a group of friends who’d a shared passion for reviving the heritage of craft distilling in Ireland. The Irish Distillery of the Year award is not an annual occurrence - it’s a prize bestowed as and when appropriate. The 2022 competition saw over 1,400 submissions from over 39 countries. Glendalough’s 7 Year-Old Mizunara

Glendalough’s Double Barrel Whiskey is aged twice in two different barrels.

Single Malt whiskey is aged in Mizunara casks from the Japanese island of Hokkaido. The whiskey is fruity, floral and smooth in texture with a hint of dark Orange chocolate, Sandalwood and Cinnamon. Glendalough’s Double Barrel Whiskey is aged twice in two different barrels. American Oak Bourbon barrels bring the elements of Honey and Vanilla flavours while the Spanish Oak Oloroso barrels layer on dried fruit and nutty flavours. Glendalough’s Wild Rose Irish Gin is made with carefully-tended flowers from the garden of Glendalough’s Head Distiller’s mother. The gin also includes wild flowers from the mountains around the distillery. After the distillation process the gin is further infused with even more roses to deepen its flavour. n

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Bottle of Scotch sells for £1.1m A 32 year-old bottle of The Macallan 1989 sold for £1.1 million at auction recently. Why such a high price? Probably because of the high volume within the bottle itself which holds 311 litres of Scotch (that’s 444 standard bottles to you), giving it the Guinness World Record for The World’s Largest Bottle of Whisky. The bottle stands 1.8 metres tall or just under six feet. The major feature in what has been named ‘The Intrepid Collection’, the Super Premium Scotch, was distilled at the Macallan Distillery in Speyside on the 3rd of May 1989. There it lay undisturbed for 32 years before being bottled on the 9th of September last year and subsequently auctioned for a very reasonable €1.3 million. The whole “bonkers project” was dreamed-up by Alan Monk of Fah Mai and

Licensed wisdom a collection of notable quotes

“The ability to forget what hurt you and remember only what it taught you is the ultimate take away from the past two years.” – Paul Graham, Managing Director of Britvic UK.

The whole “bonkers project” was dreamed-up by Alan Monk of Fah Mai and Rosewin Holdings who named the exercise ‘The Intrepid’ to celebrate the drive and record-breaking achievements of 11 of the world’s most pioneering explorers.

Rosewin Holdings who named the exercise ‘The Intrepid’ to celebrate the drive and record-breaking achievements of 11 of the world’s most pioneering explorers - Sir Ranulph Fiennes, Sir Robin Knox-Johnston, Dr Geoff Wilson, Karen Darke MBE, Olly Hicks, Sarah Outen MBE, Dwayne “We now have MUP in place, a target alcohol pricing policy that prevents alcohol being retailed at dangerously low prices and so Ireland’s punitively high excise regime can no longer be justified in the name of pulbic health.” - NOffLA Chairman Garry O’Donovan.

Fields FRGS, Levison Wood FRGS, Felicity Aston MBE and past Scottish Adventurers of the Year Jamie Ramsay and Will Copestake - who’re all featured on the bottle in support of the explorers’ chosen environmental, physical and mental wellbeing charities. The auctioneer, Lyon & Turnball, reported global interest in the auction via live online links and telephone. ‘The Intrepid’ went to “an international collector”. “Claims settled through litigation cost more and take longer to settle than those settled directly with the insurer or via the Personal Injuries Assessment Board.” - Mark Cassidy, Director of Economics and Statistics at the Central Bank.

The tortoise and the air Closing Time likes the one about the man who comes into a pub carrying a tortoise under his arm. The tortoise has one black eye and a bandaged paw while a number of cracks on its shell have been repeatedly taped together with a criss-cross of plasters. -- “What’s wrong with the tortoise,” asks the barman. -- “Absolutely nothing!” responds the customer, “In fact I bet you that this turtle is faster than your dog.” -- “I doubt that,” offered the barman, the

proud owner of a racing greyhound who was at that very moment fast asleep behind the bar. -- “OK, take your dog and stand him at the end of your bar,” says the customer, “Then go the the other end of the room and call your dog to come to you as fast as he can. I’ll bet you e100 that my tortoise can get to that end of the room before your dog”. The likelihood of this not happening was too much for the barman who took on the bet - as did a few of his customers. Sitting his greyhound down at the end of the bar the barman went off to the other side

Ginger ails

Rats the size of dogs

It’s reckoned that at least a third of hospitality outlets are running on untrained staff at the moment, staff indeed new to the hospitality sector, with this running to 50% in Dublin itself. This may well be true if the recent experience of a colleague is anything to go by. She went into a well-known pub and ordered a brandy and ginger at the bar. The youthful waitress was nonplussed. “What’s a ‘ginger’?” she asked. When told, she went off to the bar to give the order over, arriving back with an extremely large brandy mixed with.... ginger beer.

The anniversary of Chic Murray, one of Scotland’s funniest comedians back in the day, took place not too long ago. The comedian, venerated by the likes of Billy Connolly, who gave the eulogy at his funeral, died in 1985. But he’s still fondly remembered by those who were old enough to appreciate his surreal wit. Increasingly myopic, especially when known to partake of the odd ‘dram’ or two, he once found himself in a dark and seedy London pub with a theatre director colleague. Seated in one of the many dungeon-like alcoves below the main part of the pub,

of the room. On the agreed count of three he called and gesticulated furiously to his faithful pet. At which point the customer picked up his tortoise and hurled it across the room where it splatted into the wall just as the greyhound was getting to half-way across the intervening space. -- “Told you so - that’ll be €100 please,” said the customer, looking to the barman and his betting customers - and looking forward too, no doubt, to a celebratory tipple....

the pair found themselves in the company of a man and his Labrador in the not too far off gloom in the Dogged pub’s cellar. raticence on While relating to his the question of identity. interlocuter a long rambling story Chic kept pausing to stare off into the stygian distance roughly in the direction of man and dog. Eventually his companion asked what the problem was? Why did he keep hesitating? “Jings, but they’ve got affy big rats in London,” says a characteristically deadpan Chic.... n

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