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Staff member Sophie Walsh

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Sourcing the best food

The business appointed assistant manager, Nastja Novak who is from Croatia, and Rebecca Sepehr to take on the responsibility of meeting with suppliers and sourcing the best products that the team felt worked well with the core business of wine retail. They identified a keen interest amongst customers to support local Irish food producers. So while the store stocks a lot of Italian and Spanish charcuterie and pasta products, they focused on Irish suppliers.

“We now carry a wide range of products,” says Maguire, “but the most popular include the Wooded Pig charcuterie from Co Meath, Corleggy cheese from Co Cavan, Frank Hedderman’s smoked salmon from Cork, Fermoy Natural cheese, Irish handmade chocolates from Skelligs and Lorge and more recently my favourite ice-cream from Scup Gelato from Wexford. Nastja also linked up with a supplier of Iberico ham from Spain called Piedro Nieto. This product now has a very significant following in the village.

“My co-owner, Anthony Robineau, and I were really shocked to win the award for best Food Retailer Off-Licence in 2021 but in a way, not totally surprised as we knew that Nastja had curated a range of the very best food products around.”

Objective feedback

“The award from NOffLA means a lot to us for several reasons,” he continues. “Not only are you being judged by your peers but you are being judged in a most professional, transparent and thorough way. The feedback we receive each year forms part of our strategy for the following year. It allows us an opportunity to get objective critical feedback from fellow professionals. Too often we operate in a vacuum; too often we fail to see our own weaknesses but these awards force us to look more closely at ourselves.”

Social media

Across the industry, social media is becoming increasingly important as a marketing tool for many independent retailers and 64wine is no different in this regard. “The question of social media is a tricky one,” says Maguire. “It is a vital tool for communicating with your customers but great care is needed in those communications. The goal is to try to control the messaging and keep it relevant and on brand, which is not always possible. The consumer is now much more mobile, has access to much more information, is more vocal about their opinions and ultimately, more transient. Customer service and quality are increasingly important and businesses have become increasingly vulnerable to consumer chat and comments on the social media forums. Social media empowers both the user and the consumer of the information.”

Emerging from pandemic

Overall, the business is optimistic about the future, despite the challenges posed by the Covid-19 pandemic. “We are slowly emerging from the harsher impacts of the Covid virus but we are emerging into a new world for staff and consumers,” says Maguire. “Businesses have to adapt and become more agile. Face to face retailing is being challenged very significantly as is the way the consumer shops.

“We look forward to the next year with optimism and a sprinkling of trepidation.”

“Thank you NOffLA for keeping us on our toes!”

Assistant manager Nastja Novak has curated a range of the very best food products around

My favourite

Nasser Al Qadi of Carryout Off-Licence, The Square, Newcastle West Co. Limerick, highlights his favourite spicy whiskey

Nasser Al Qadi is a real fan of Mitchell & Son’s Yellow Spot

My favourite whiskey by far is the Yellow Spot which is a member of a family of “bonded” Irish whiskies produced by Irish Distillers for an independent wine merchant in Ireland, Mitchell & Son, of Dublin.

While enjoying drinking a shot of it, I definitely experience some of its sophisticated characteristics such as the light caramel, vanilla and honeysuckle notes; alongside its fresh dried apricots, peaches, and a touch of fresh cherries.

Spicier than I expected, with the wood spice upfront (especially the cloves), as well as black pepper. However, caramel, vanilla and honey deliver some sweetness.

A faint lingering sweetness for sure, but I find the oaky notes dominate, with a mild woody bitterness. The classic Irish pot still “greasiness” shows up at the end.

A bit of water really helps here, restoring a more typical Irish whiskey sweetness, and taming the mouth burn and bitterness on the finish. Highly recommend you add a few drops! ■