The May June Issue of Drinks Industry Ireland

Fighting the good fight drinks INDUSTRY IRELAND

Pat

Crotty, chief executive

of the VFI discusses soaring labour costs and the risk to the industry if these are not addressed

Our summer drinks feature advises on the best brands to stock for the sunny season ahead!

Clever marketing DrinksGenius’ John Robinson talks disruption and innovation in the drinks industry

MAIN STORY 11 Pub boss:

NEWS & ANALYSIS

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

Pat Crotty became the new chief executive of the Vintners’ Federation of Ireland last September. He speaks to Fionnuala Carolan about the core issues that he will be focusing on as we approach the budget

Volume 24 Issue 3

Editor

FIONNUALA CAROLAN

(01)2046230

fionnualacarolan@mediateam.ie

Head of Business

IAN MULVANEY

(01)2947766

ianmulvaney@mediateam.ie

Account manager

MARK MORGAN (01) 2947767

markmorgan@mediateam.ie

Design

LIZ MORGAN

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

drinksinireland@gmail.com

Subscription details

6 News: Launch of Irish Pub Awards with the VFI and the LVA; Legislation proposes raising tobacco buying age to 21 & CCPC urges pub owners to display prices or face penalties

14 A day in the life: Stefi Fletcher, bartender and winner of the Giffard West Cup cocktail competition tells us about a typical day in her life

16 Diplomacy is key: Javier García Vicuña, the global advocacy manager for Diplomático speaks about the many opportunities that exist in the rum category

20 Advisor HR: Caroline Reidy of The HR Suite explains the new laws that govern flexible working and what your employees are entitled to

22 Smart pitch: John Robinson, the new director of marketing & sales for DrinksGenius plans to apply his years of experience in the Canadian drinks market to his new role in Dublin

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

38 Bon appetit! A recent career change saw Gillian Hamill, the former editor of our sister publication, ShelfLife magazine, transition from journalism to France’s hospitality sector

40 Garnish greatness: Dubliner Laura McCarthy, founder of Drink Botanicals Ireland talks about her success specialising in a range of premium dried garnishes

Costs must come down, plain and simple

After speaking with Pat Crotty, chief executive of the VFI for an interview in this month’s issue (page 11) it’s very evident that something needs to be done about soaring employment costs in the hospitality industry. The short term solution of one-off grants is not the answer. One-off payments do not help businesses or individuals. They are merely applying a plaster to a deep cut. The government launched the Increased Cost of Doing Business grant this month which will go some way to helping businesses manage costs during one or maybe two months but then it is back to square one. The new Living Wage and newly introduced sick pay benefits have piled on the pressure for employers and the issue is that the wage rates are still set to rise within the next few years.

It’s been said so many times but a reduction in excise on alcohol, reduced PRSI rates or a reduction in the higher VAT rate are the kinds of changes we need to be seeing in order to make a lasting difference to businesses. The VFI recently undertook a benchmarking survey which showed that 36% of pub turnover is currently consumed by labour costs alone and that figure will increase to over 40% with the introduction of a Living Wage.

It will have devastating effects if family members decide not to carry on businesses and yet you can see why they might not see the pub trade as a desirable career choice because they have witnessed their parents or previous generation struggle.

And this survey also revealed that 37% of publicans are considering retirement within the next two years and a staggering 84% reporting that no family member wishes to inherit the pub. That is a really frightening statistic and one that needs to be taken seriously at government level. The whole Irish tourism sector depends on these businesses keeping their doors open. It will have devastating effects if family members decide not to carry on businesses and yet you can see why they might not see the pub trade as a desirable career choice because they have witnessed their parents or previous generation struggle. In this issue we also talk to some really interesting people from across the sector such as Javier García Vicuña, the global advocacy manager for Diplomático (page 18), John Robinson, the new director of marketing & sales for DrinksGenius (page 22) and Stefi Fletcher, bar tender of Bar 1661 (page 16) who was just this month awarded the winner of the Giffard West Cup Cocktail Competition. There are a host of young dynamic talent like Stefi emerging across the industry. Let’s just hope that employers can keep businesses afloat and continue to afford to employ this calibre of employee to make sure they are not tempted to take their talents overseas and we can keep the Irish pub scene as unique and inviting as it has always been famous for.

Fionnuala

Carolan Editor

fionnualacarolan@mediateam.ie

Twitter: @drinksind_ie

Also in this issue we have the Summer Drinks feature and a focus on Poitín and Gluten Free products. The weather has been looking up over the last few weeks so it is time to start planning for the summer months ahead and hopefully it will be a sunny and lucrative one for all.

Fionnuala Carolan Editor Drinks Industry Ireland

Quotes of the month

“You cannot keep adding costs as businesses can’t absorb it. The businesses will have to up costs to manage wage increases. There is no elasticity left.”

GOOD MONTH

Guinness 0.0 surges 48% in response to growing demand

Guinness 0.0 on draught, had seen a 48.7% increase in volume sales between the end of February 2023 and the end of February 2024 across Irish pubs and venues. This confirms the major growth of non-alcohol beer in recent years.

Irish Distillers welcomes new cooper after 45 years

Irish Distillers has announced the appointment of its second new cooper in more than 45 years. Derek Cronin, who originally trained as a carpenter, has successfully completed his four-year apprenticeship under master cooper Ger Buckley. A cooper is trained to make and repair wooden casks that play an important role in the whiskey production process.

Ballynahinch Castle joins luxury travel group Virtuoso

“During the ‘gin boom’, I noticed that many bartenders were serving fancy gin and tonics with botanicals, and I wanted consumers to be able to replicate this experience in the comfort of their own home.”

“Ireland is really starting to punch above its weight in the mixology scene. I would say that our bartenders have not only reached but are setting international standards.”

Ballynahinch Castle, has been accepted into Virtuoso’s exclusive portfolio of luxury travel partners, comprising more than 2,300 preferred suppliers in 100 countries. According to Carol Hinch, director of Sales & Marketing at Ballynahinch Castle, inclusion in Virtuoso will present new sales and marketing opportunities to the network’s more than 20,000 luxury travel advisors.

BAD MONTH

Budget will widen gap between rich and poor

A new analysis of Budget 2024 has warned that it will further widen the gap between the better off and those on the lowest welfare and work incomes. The study by Social Justice Ireland found that the temporary measures contained in the Budget are more concentrated among welfare dependent households and those at work but on low incomes. However, the temporary payments will not carry over to future years income and the relative standing of those households is likely to deteriorate in the near term, according to the research.

Closure Orders served on food businesses in April

The Food Safety Authority of Ireland (FSAI) reported that 21 Closure Orders were served on food businesses during the month of April 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 Closure Orders were issued by Environmental Health Officers in the Health Service Executive (HSE). Reasons for closures included rate droppings, cockroach infestations and altering of ‘use by’ dates.

Temporary measures in the budget are more beneficial

Pat Crotty, chief executive of the VFI

Laura McCarthy, founder of Drink Botancials

John Robinson, director of marketing & sales for DrinksGenius

Derek Cronin of Irish Distillers at the Cooperage in Midleton

The Terrace at Ballynahinch Castle in the heart of Connemara on a private 700-acre estate

to lower income families

VFI and LVA launch Irish Pub Awards 2024

Pubs are now free to enter up to ten categories with judging set to take place over the summer

The Irish Pub Awards 2024 were launched on Tuesday 16 April at The Merrion Inn, Merrion Road Dublin 4. The Irish Pubs Awards are jointly presented by Licensed Vintners’ Association (LVA) and Vintners’ Federation of Ireland (VFI). Drinks Industry Ireland is once again the trade media partner for the awards with the Irish Independent as the main media partner.

Pubs are now free to enter up to ten categories with judging set to take place over the summer. The Irish Pub Awards Gala night, where the overall National Pub of the Year will be revealed, along with all category awards, will take place in Dublin on Wednesday, 13 November 2024.

This is the sixth year of the Irish Pub Awards, which celebrate excellence and innovation across various categories in the pub sector. Previous ‘Pub of the Year’ winners include Aunty Lena’s, Adare, Co. Limerick, Gleeson’s of Booterstown, Co. Dublin, Paris Texas, Kilkenny City, The Gylde Inn, Annagassan, Louth and The Porter House, Castlebridge, Wexford, while the individual category winners reflect the extraordinarily high standard of pubs around the country.

The Irish Pub Awards 2024 are open to all members of the VFI and LVA. Entry to the awards is free – anyone interested in entering can do so via the dedicated website: www.irishpubawards.ie

The closing date for entries is Friday, 31 May 2024.

The ten categories are:

Best Food Pub sponsored by Musgrave MarketPlace

Best Tourist Pub sponsored by Fáilte Ireland

Innovative Pub of the Year sponsored by Bank of Ireland Payment Acceptance

Best Local Pub sponsored by Diageo Best Digital Innovator sponsored by Heineken

Best Outdoor Space sponsored by Bulmers

Best Music Pub sponsored by IMRO Outstanding Customer Service sponsored by Edward Dillon

Best Late Night Bar sponsored by Irish Distillers –Pernod Ricard

Best Match Day Pub sponsored by Molson Coors

Best in class

The 70 regional winners will be showcased as best in class in their region and will receive a prize package to the value of €20,000, comprising management training and media coverage to help them develop their business. The media coverage will include a profile piece in an Irish Independent awards supplement on the day of the awards presentation on 13 November.

Addressing the launch of the Irish Pub Awards 2024, VFI president John Clendennen said: “This year, we aim to not only honour the tradition and hospitality that our pubs are renowned for worldwide but also to spotlight the innovation and resilience they have demonstrated in recent times. The Irish Pub Awards 2024 serve as a testament to the unwavering spirit of pub owners and staff in every county, whose dedication ensures that the Irish pub remains a cornerstone of community life.

“I also want to express my sincere gratitude to our sponsors, whose support is instrumental in making these awards feasible. The calibre of our sponsors and their brands reflects the prestige of these awards and underscores a collective dedication to nurturing and advancing the pub sector in Ireland.

Chair of the LVA, Laura Moriarty, Bracken Court, Balbriggan,said: “While we are aware of the importance of the Irish pub around Ireland, they also play a very important part in Irish social culture, at the heart of our communities and a central part of our hospitality and tourism sectors. Also, an Awards programme is fitting to reward the efforts of those contributing to one of the biggest employment sectors in Ireland”. n

Pat Crotty, CEO VFI; John Clendennen, VFI President; Siobhan Casey from Bulmers; Laura Moriarty, LVA Chair; Donal O’Keeffe, CEO LVA; Laura Lee from Molson Coors (back row l-r) Gary Byrne from Musgrave MarketPlace; Seán Donegan from IMRO; James Rafferty from Irish Distillers Pernod Ricard; Barry Gray from BOI Payment Acceptance; John Cassidy from Edward Dillon; Conor Dillon from Heineken; Harry Holohan from Diageo; Jason Darcy from Fáilte Ireland

John Clendennen, VFI president; Fionnuala Carolan, editor, Drinks Industry Ireland and Laura Moriarty, LVA chair. Drinks Industry Ireland is the trade media partner for the Irish Pub Awards 2024

Leading the vintners

Pat Crotty became the new chief executive of the Vintners’ Federation of Ireland last September. Not a year in the job, he has had somewhat of a baptism of fire adjusting to his new role but he is well and truly settled in now and ready to fight for the needs of his members in advance of the next budget. He outlines to Fionnuala Carolan the core issues that he will be focusing on

One might assume that the VFI chief executive and well-known publican Pat Crotty came from a publican family but in fact his family were well-known bakers by trade.

The proprietor of award-winning Kilkenny pub, Paris Texas was born and reared into Crotty’s Bakery in Kilkenny and when he was growing up there was no doubt what path he would follow after school. After completing a degree in bakery technology and management in London he came back to the family business and decided some changes needed to be made in order to survive in the ever-more competitive bakery sector where the multiples were starting to sell bread for 29p. “I said we can’t just stay wholesale with bread as we won’t survive, we have to start adding value. So we opened a coffee shop and I ended up having two coffee shops in Kilkenny and one quite big one which was on the site were Paris Texas is now. The original bakery was adjacent to that,” he explains.

Crotty was entrusted with a lot of responsibility for the family business

from an early age due to his father, Ciaran Crotty being in government for Fine Gael.

“From 20 years of age, I was running the business because my father was a TD and away a lot,” he says. “I got a free run at the business as he was in the Dáil for the day but he’d be in the bakery at 6am and back to the bakery when he got home. He worked very hard.”

From coffee shops to pubs

Deciding to pivot from a bakery business to a licensed premises was a big decision but the bakery business was coming under increased pressure all the time and survival was key. Crotty originally went into this business with a friend, Vincent Quan a chef from Carrick-on-Shannon and they opened Paris Texas together.

“We survived in partnership for about ten years and grew the business into something really substantial. I spent the first few years learning the drinks business and did late night bars on my own and learned from the ground up,” he recalls.

Crotty saw some tough times in business including the crisis of the 80s when he had a large debt due to

Pat Crotty, chief executive of the VFI

Crotty has been chief executive of the VFi since September 2023 but still owns Paris Texas pub in Kilkenny which is being run by his two children

purchasing the Woolworths building in Kilkenny to turn it into a coffee shop and then watched interest rates rise above 20%. And then the pub business came under pressure during the recession of 2009 and when things became very tough again he knew he had to make some changes.

“We were sinking and it’s either sink or swim. I remember Conor Pope was in his infancy doing his consumer columns and he was saying don’t be going out and buying a sandwich. Bring one to work with you. It was at the expense of everyone else. We talked ourselves into more of a recession as even the people who had money, weren’t spending it,” he says.

“I realised that you can’t stand still in the hospitality business. Passions change, ideas change, you’ve got to be doing something and make sure people have a reason to come in and not just because you open the door. You have to be moving with the times. I would always take the view that changing incrementally is the best way,” he says.

Changing up the business

After parting ways with Quan he closed the doors of Paris Texas on the 18 January 2013 and re-opened on 18 December, after 11 months of a complete rebuild. During this time he learned how to be a builder.” My

If we move to a Living Wage within 18 months, bank holiday pay will be almost €35 per hour for our most junior staff. Such costs are simply unsustainable for our members and could severely impact the ability of pubs across Ireland to operate viably

Kilkenny. We went totally American with the food too. We had proper hot wings and smoked ribs so you had completely different flavours from anywhere else in Kilkenny. I wanted to create a standout. I used to go to the States and bring back music that people hadn’t heard of before like Lyle Lovett and Barenaked Ladies. It was really different and it worked,” he says.

VFI role

During Covid, Crotty got itchy feet and started looking for a new project, briefly considering going back into the bakery business before the VFI role came about. Paris Texas is currently being run by his two adult children which has allowed him to take on his current role.

“A lot of people inherit businesses when family die so it’s good that I’m still around now to help them. My son is front of house and my daughter runs the back end. It was a fantastic opportunity for them to run the business because I haven’t had time with this role.”

Coming from a political family – his grandfather and father having been in the Dáil and his mother involved in setting up the Citizens Information, it meant that he was naturally drawn to public service. “I came from a family where if you weren’t doing some form of public service, there was something wrong with you,” he jokes.

He has an impressive list of roles that he has held over the year including been involved with Kilkenny Tourism and spending 20 years on the board of South East Tourism and 10 years as the chair of it. He was Mayor of Kilkenny twice and has chaired the Small Firms Association and maybe most importantly, he was the chair of the VFI from 2016 to 2018.

manager and I stripped the whole place back to the four walls and then we got a crew in to finish it. We needed to reinvent ourselves. People gave me advice to change the name and put our own name over the door but I resisted. My logic was that 99% of the pubs in Kilkenny had the family name over the door, had the same food and drink offering and we wanted to stand out.

“We offered different beers apart from Guinness, Smithwicks and

Despite all these roles, you might expect he was just waiting for his chance to go into politics but he turned down numerous opportunities. “When my father retired from politics, I was asked to go for his seat and I said no. I had two businesses at the time – one old and ailing and one new and borrowed. I said if you want me to run, you’ll have to find me two buyers and what if I’m not voted in again in five years’ time, then I’ll have nothing. There was once a time when you could be a gentleman politician and run the business while in the Dail but the demands of being in government have changed.”

AGM

After seven months in the job as chief executive of the VFI, he describes it as being an absolute baptism of fire. “As a publican you work in gears. When it’s busy you work hard and when it’s not you pull back. I’m only beginning to find my rhythm now of trying to clear my desk every day because the next day there is a whole new set of issues to deal with.”

His current role presented a real learning curve for him. “I’m learning that being the chief executive is like having 3,500 voters. I reckoned that I knew the place well but it was a huge wake up call to be on the other side of the fence, to now be the game keeper as opposed to the poacher. The amount of time and sheer amount of work looking after those members is something I hadn’t realised. It’s a great service as we have knowledge of licencing laws, employment laws, suppliers etc. We’ve people here who have so much knowledge of the sector that they have learned over the years and we can give that advice and have the answers to a lot of issues publicans might have.”

As he approached the first AGM of his tenure there were a few things top of the agenda, the issue with the Living Wage being one of them. Crotty says he is deeply concerned over the projected increases in labour costs due to the planned shift to a Living Wage by the start of 2026. “If we move to a Living Wage within 18 months, bank holiday pay will be almost €35 per hour for our most junior staff. Such costs are simply unsustainable for our members and could severely impact the ability of pubs across Ireland to operate viably,” he says.

A recent VFI benchmarking survey showed that 36% of pub turnover is consumed by labour costs alone and that figure will increase to over 40% with the introduction of a Living Wage.

The survey also reveals a worrying trend about the future of the pub trade, with 37% of publicans considering retirement within the next two years and a staggering 84% reporting that no family member wishes to inherit the pub.

“The government is implementing social policy but it’s not paying for it,” bemoans Crotty. “We have a policy in regard to pay, sick pay and pension but no budget fot it. All those small pubs operate on small single

figure net margins. They don’t make enough profits that they can continue investing but they have a value to their community. The government is making the decision that they are going to disappear. If government doesn’t do anything for them, at some point we have to agree as a nation, you have to accept that your cup of coffee is €9. You cannot keep adding costs as businesses can’t absorb it. The businesses have to up costs to manage wage increases. There is no elasticity left.”

“The government is implementing social policy but it’s not paying for it,” bemoans Crotty.

VAT rate decrease will only help some

Crotty believes that if the government wants to address labour costs directly, it could look at reducing employers’ PRSI. “If you can get an immediate return on every single employee, it’s applying a plaster to exactly where the hurt is.”

“If they want small pubs to survive there are a number of things that are industry specific. There is a consensus that 9% VAT is a panacea. But we can’t hang our hat on it because we have too many members who would not be helped at all with this because they don’t serve food.”

He believes that reducing the higher rate of VAT would benefit everyone.

“The 23% VAT was an emergency measure brought in by Michael Noonan in 2011 in the first budget and it was meant to go up from 21% to 22% and

the following year 23% but jumped 2% in one year as an emergency measure for the financial crisis. If the higher rate of VAT went back to 21%, that would be a huge help to everyone, whether they had food or not.”

Crotty says that if things remain the same there will be a change in the hospitality sector and that people will try to survive with less staff, meaning that service levels will decrease.

“There will be much less part time jobs offered and people will try to manage with less staff because the costs are too big and it will mean waiting longer for tables etc but the cost is just too big to not consider it.”

Response to government proposed supports

In response to supports announced by the government in recent weeks, the VFI says that while elements of the supports for business are welcome, such as a second payment of the Increased Cost of Doing Business (ICOB) scheme, the hospitality sector needs measures that that will support the pub trade over the long-term.

Crotty says: “While we welcome the reopening of the ICOB scheme for a further 14 days and an additional payment for businesses in the hospitality sector, grants are not the answer to the crisis facing our members.

“Publicans require meaningful changes to their cost base, such as lowering the standard VAT rate and a reduction in the alcohol excise rate, currently the second highest in Europe. The announcement of a change to the Employer’s PRSI threshold only covers the recent increase in the minimum wage so doesn’t result in any real benefit for our members,” he adds.

While there is plenty to work on, you can tell that Crotty is determined to do all he can to help his members navigate this unsettling time in the industry. I asked him if he was to go back into the pub trade tomorrow, what would he do differently?

“If I was to go back into the trade in the morning, I’d be buying a small little pub that has a tidy trade in the middle of nowhere. The winner model would be a wet pub with really good coffee and one or two sandwiches that people would drive out of their way to get. I think the likes of Peter’s Pub, Keoghs on South Anne Street and Peruke and Periwig do things very well.” n

Legislation proposes raising tobacco buying age to 21

Minister for Health Stephen Donnelly is seeking Cabinet approval for the bill to raise tobacco buying age to 21, according to RTÉ. The legislation will not affect those aged between 18 and 21 who are currently legally allowed to purchase tobacco. There will be a transitional period where this cohort can still buy tobacco products.

According to Tánaiste Micheál Martin, the proposed legislation aiming to raise the legal age for buying tobacco products from 18 to 21, is a move considered “significant”. Additionally, the Tánaiste highlighted the need for further measures to address the use of vapes, expressing concerns about potential long-term health impacts, likening it to tactics used by the tobacco industry including flavourings, positioning and presentation of the product. There are plans for further legislation to ban disposable vapes and address the issues around vivid packaging colours

and the flavours of vapes.

The ‘Tobacco 21’ report, by the Royal College of Physicians of Ireland Policy Group (RCPI), highlights that teenagers aged 15 to 17 show the highest rates of smoking experimentation.

The report shows that approximately 4,500 deaths annually in Ireland are attributed to smokingrelated causes, making it the leading cause of an early death. According to the RCPI, raising the minimum legal age for tobacco sales could decrease the number of teenagers and young adults becoming addicted, potentially reducing smoking rates among young teens by 25%.

When speaking to RTÉ, Vincent Jennings of the Convenience Stores and Newsagents Association, expressed concern that pressure from peers and efforts to further stigmatise tobacco could result in restrictions on individuals under 21 selling tobacco products.

Jennings emphasised that this demographic, largely comprised of college students, relies on these jobs to support themselves. While not opposing the legislation, Jennings stressed the importance of ensuring that those aged 18 to 20 are still permitted to sell tobacco, similar to alcohol and other age-restricted items.

CCPC urges publicans to display prices or face penalties

The Competition and Consumer Protection Commission (CCPC) has issued a reminder to pub owners across the country to obey price display laws. In a letter to representative bodies, it stated that consumers must have the opportunity to understand and compare prices in the hospitality sector, particularly in light of rising prices.

Sent to the Vintners’ Federation of Ireland and the Licensed Vintners Association recently, the CCPC’s letter highlights consumer protection law and reminds publicans of the legal requirements about price displays. Following inspections in 2023, the CCPC issued 13 fixed penalty notices to nine traders in Dublin and Kildare for breaches of the Retail Price (Beverages in Licensed Premises) Display Order.

All licensed premises must post an up-to-date list of drink prices at the door and full price lists indoors everywhere drinks are sold.

In 2023 the CCPC issued 13 fixed penalty notices to nine traders in Dublin and Kildare for breaches of the Retail Price (Beverages in Licensed Premises) Display Order

Kevin O’Brien, member, CCPC, said: “Clear price displays are essential to allow consumers to compare prices and make informed decisions about their purchases.

“Businesses are free to set their own prices, but they must be honest and transparent with consumers about those prices. Displaying a price list at

the door is the bare minimum, and it’s required by law.”

Under Irish law, it is mandatory for all licensed premises to display two price lists:

One as a comprehensive price list of all drinks on sale. This should be on display in each area where drinks are sold. The second price list should be a 16-item list which details the prices of specified drinks, which must be displayed at every entrance to the premises. This list should be on display immediately outside or immediately inside each entrance to a licensed premises.

The CCPC has also reminded publicans that in addition to displaying up-to-date price lists, they must not deceive or mislead consumers about pricing in any other way. Under consumer law, businesses that mislead consumers can be subject to penalties including fines and prosecution. You can find out more information on price displays on the CCPC website.

Approximately 4,500 deaths annually in Ireland are attributed to smoking-related causes (Photo by Olenka Bohovyk via Pexels)

Disclosure play the Guinness Brewery

Alcohol consumption declines by 30% in two decades

A report from the Health Research Board (HRB) has shown alcohol consumption in Ireland has fallen again and is now over 30% lower than twenty years ago. This report is in line with other recent findings that overwhelmingly show a decrease in overall consumption, which predated the introduction of the Public Health Alcohol Act.

Ireland’s average alcohol consumption now stands below that of the United Kingdom and most European countries, including Spain, France and Germany. Spearheaded by 18–25 year-olds, but evident across all age groups, we are consistently taking control of our

own habits and evolving in the way we enjoy a drink. Also notable is a move towards zero-alcohol products, which have seen exponential growth in Ireland, and offer choice that supports moderation.

The closure of many pubsoften the social heart of many communities- is partly a result of some of the highest levels of excise duty in the European Union.

The HRB report shows that positive trends will continue, with a focus on education and awareness amongst consumers, and the implementation of evidence-based policies, not just regulation and restriction and would welcome lending their expertise and

market insight to policy engagement to continue to help further promote moderation.

Cormac Healy, director, Drinks Ireland, said: “Drinks Ireland welcomes the recent findings from the HRB and the positive trends in Irish drinking habits it reaffirms. There is a clear consumer trend towards greater moderation. The report showcases a notable decline in hazardous drinking patterns since 2010 and a delay in the onset of alcohol use among younger people. Ireland also saw a decrease in per capita alcohol use during the pandemic. Consumption remains lower than pre-pandemic levels.” n

Disclosure performing at Lovely Day to Open the Gates in the Guinness brewery. Marking the start of summer, Lovely Day to Open the Gates featured an incredible lineup of Irish and international music stars, with headliner act Disclosure supported by Joy Orbison, Kojaque and Tolü Makay. Guests experienced the ultimate festival vibes with a custom built music stage and delicious food offerings from Man Street Kitchen, Mani Pizza, Mamma’s Boy Food, Mushroom Butcher and Bish Bosh featuring local dishes inspired by the flavours of Guinness and the Irish summer.

Cormac Healy, director, Drinks Ireland, said: “Drinks Ireland welcomes the recent findings from the HRB and the positive trends in Irish drinking habits it reaffirms.”

Tequila Rose launches chilled dispense machines for the Irish On Trade

Tequila Rose will be launching a new branded chill machine this June across Ireland, the UK and selected countries around mainland Europe. You will see these machines across key venues in Ireland and in Stonegate venues in the UK. The machine is a dispenser of the perfect ‘ice cold shot’ which is the recommended serve of Tequila Rose strawberry cream liqueur. There is a temperature gauge at the front that makes it easy to monitor. With a simple press of the lever, the pink liquid is released at the ideal temperature of 2 to 5 degrees Celsius. Rather than having to keep the bottle in the fridge, out of sight, this machine will stand out on the bar with its eye-catching visuals.

Tequila Rose has grown significantly in the last 5 years and is now the best-selling Strawberry Cream Liqueur globally, selling over 6 million bottles in 2024. In Ireland the brand has doubled its volume every year for the last 5 years and is now available across all retail & wholesale outlets nationally.

Tequila Rose will be taking part in a retail promotion in the coming summer months. This will include a competition to be in with a chance to win a 3-day trip to Ibiza for 2 people. Keep an eye out in stores to enter.

Tequila Rose is imported exclusively in Ireland by MCM Spirits Ltd (MCM Brands).

For more information contact: paul@mcmspirits.com

A day in the life!

Fresh from her win of the Giffard West Cup Cocktail Competition for Ireland

Stefi Fletcher, bartender from Bar 1661 tells Drinks Industry Ireland about her typical day in the Irish drinks industry

What time do you get up on a week day?

I usually strive for 11am however if it has been a particularly late night, I would wake up closer to noon.

Typical breakfast?

Black Coffee and Müesli, perfect start to any morning.

How do you get to work?

I am fortunate enough to live within ten minutes walking distance from where I work.

How long have you been in your current job?

Just under a year in my current venue, Bar 1661, but I’ve been working behind bars since 2016.

What does a typical day at work include?

Getting the bar ready for service by prepping all our fresh ingredients and garnishes, laying out all our equipment in our specific mise en place and checking to see if we have all our spirits. However, my favourite part of my job is chatting and serving our wonderful guests great drinks once we’re open.

Stefi Fletcher, with her winning cocktail ‘Brunch’ at Zozimus Bar in Dublin 2, the host venue for the Ireland final of the Giffard West Cup cocktail competition, held on 29 April

The winning pour!

Who is your favourite politician and why?

I don’t really involve myself in politics, but I’d say the activist Greta Thunberg.

What is the best ad (apart from the brand’s you represent)

I really loved the original Aviation Gin advertisements with Ryan Reynolds.

Worst ad on television?

I don’t own a television; I watch everything online so I’m out of the loop on terrible TV ads. Back in the day, I used to despise any and all insurance ads – to a kid they were completely dull and useless.

What is your favourite drink?

As a bartender, this is a difficult question, but if I had to choose one it would be a dirty Vodka Martini.

If you had to pick three famous people to have a drink with, who would they be?

Rik Mayall, Rebel Wilson and Florence Pugh.

Favourite no/low brand on the market?

The Giffard range is truly fantastic

for their alcohol free liqueurs as well as the wide range of flavours they have available in syrups and low Abv products.

Favourite pub in Ireland and abroad?

My favourite in Ireland would have to be John Kavanagh’s also known as “The Gravediggers”, I’ve got a lot of happy memories with family visiting there. My favourite abroad is the Fischerstube brewery in Basel, my home city. It’s where my favourite beer

of all time is brewed and also the first bar job I ever worked.

Best pub for grub?

The Gravediggers.

Achievement you are most proud of?

My first perfectly balanced cocktail. To this day, it is still my favourite drink I have ever created.

Favourite saying?

Perception is reality. n

Stefi Fletcher, bartender at Bar 1661 celebrates her win at the Giffard West Cup. She will represent Ireland at the next stage of the competition in France this September

opportunities in rum Endless

Javier García Vicuña travels the world to share his knowledge and passion for rum, supporting markets to evolve while helping people enjoy the unique taste of Diplomático rums and cocktails. He tells Drinks Industry Ireland about his vision for the brand and the many opportunities that exist in this category

Born and raised in La Rioja, north of Spain, Javier has spent the last 16 years working in the spirits industry. During these years, he has become a well-known bartender learning that service is everything and good service is an art. His deep understanding about the trade and cocktail scene has made him a key part of Diplomático’s global success.

Where did your career begin and how did you start working in the drinks industry?

From a very young age I was exposed to service to others and hospitality in this beautiful industry.

After studying the hospitality and sommelier industry, I specialised in the world of spirits and that was almost 20 years ago.

How long have you been working on Diplomático?

I met the Diplomático family almost 10 years ago. Seeing the enormous success of the brand during this time. Since that time I had the pleasure to work with this lovely brand in different markets becoming global advocacy manager.

Tell us about the inspiration for Diplomático rum?

Diplomático Rum is the result of a unique blend of passion and craftsmanship. Masterfully crafted by a team of expert blenders pulling from over 60 different blending components to create intense complexities in unique expressions that honour the brand’s rich heritage and rum-making tradition. The result is a delicious smooth-tasting rum that can be sipped or mixed in sophisticated cocktails.

How is rum performing in the Irish market at present?

At present across the on and off trade rum is going through a slightly challenging time but this is symptomatic of the entire spirits category right now. Looking on the bright side we are about to enter the summer period which bring the rum and cocktail occasion to the fore so hoping to see some upward trends shortly. Also we are beginning to see consumers enjoying trading up to super-premium spirits so that in itself brings opportunities for Diplomático.

At present across the on and off trade rum is going through a slightly challenging time but this is symptomatic of the entire spirits category right now

Who is your target audience for Diplomático?

We call our target audience the life enrichment seekers, including Millennials and Gen X. They are passionate individuals full of curiosity, who love learning new things by expanding their horizons and exploring other cultures, seeking out increasingly bespoke and new experiences.

Is it difficult to find a niche for a new rum in the Irish market?

When it comes to Diplomático I think the opportunities are endless; it’s less about finding an opportunity for rum but rather looking at what need Diplomatico as a whole can solve for premium accounts. Given our three variants, Exclusiva Reserva, Mantuano & Planas’s flavour profile’s work so well in cocktails, this growing market

is one we can really tap into and add value to on trade venues looking to add premium quality spirits to their cocktail portfolios.

Has the rise in cocktail culture benefited the rum category?

The rise and development of the cocktail culture in the past years has positively impacted the premium rum category growth. Rum is an incredibly versatile ingredient and new trends show that consumers are particularly interested in experimenting. As a result, consumers continue to enjoy classic rum cocktails such as Daiquiris which we elevate with a unique premium white rum called Diplomatico Planas, and at the same time are open to trying twists on classic cocktails such as the Rum Old Fashioned with Reserva Exclusiva and a Rum Mule with Mantuano. Diplomático has been among the pioneers of a renewed category perception and of an energized cocktail culture, with a very positive impact on premium rum category growth internationally. Its quality and versatility have made it a favorite choice for bartenders worldwide and encouraged them to develop a wide range of Diplomático serves offering new premium tasting experiences for consumers.

What are the biggest obstacles in growing the brand at present?

The current economic context represents a short-term challenge for the spirits industry overall. However, we believe that rum, especially super premium rum, is in an advantageous position. The category is driving much interest and staying very dynamic at the moment. As such, we have a unique opportunity to leverage current consumer interest to further drive education in SP rum showing its credentials and versatility. This category brings a strong socialisation element, promoting those moments to share alongside a very high-quality rum like Diplomático. Therefore, we remain confident that we will continue to witness significant growth in this stillemerging category. n

Javier García Vicuña, the global advocacy manager for Diplomático has been with the brand for 10 years

The old style of poitín distilling involved using a malted barley base for the mash, the same as single malt whiskey or pure pot still whiskey distilled in Ireland. Since the 15th century, Irish farmers would often retain a portion of their crop to ferment and distil and these crops could have been any combination of cereals, potatoes and beets.

In 2008, Irish poitín was accorded Geographical Indicative Status by the EU Council and Parliament and in 2016, the Irish government went further by outlining the production methods that must be used in order for a spirit to be called Irish Poitín. This includes the base materials, distillation methods and cask storage, blending, bottling and labelling. This protects poitín against imitation and provides reassurances to customers regarding the quality of the product purchased. The quality of poitín has risen accordingly and it is now a product loved by bar tenders and punters alike.

Incredible character

Mad March Hare embodies the essence of Irish craftsmanship and our shared pride in our collective heritage. As Ireland’s – and the world’s - leading poitín brand, the multi-award winning Mad March Hare has earned a reputation for its uncompromising commitment to quality and authenticity. Crafted with locally sourced malted barley and cut with pure Irish spring water, this poitín is distilled three times in small copper pot stills to produce a flavourful spirit that’s exceptionally smooth yet retains incredible character.

Mad March Hare is on a mission

Nurturing the Irish spirit

The poitín market is growing and while it was once a spirit that had to be hidden due to its illegal status, it is now very much a staple of the Irish spirits market.

Drinks Industry Ireland looks at some of the most prominent poitín brands that are enjoying front and centre positions on some of the most prestigious bars in the country and beyond

to resurrect the poitín category. Its goal is to ensure that the spirit of Ireland remains alive and thriving for generations to come, around the world but first and foremost of course, across Ireland.

The undeniable upswing in the presence of this storied category across the country has been fuelled by Irish mixologists embracing poitín’s unique flavour characteristics, versatility and of course its undeniably real Irishness! After 300 years of existing in the shadows, it’s wonderful to see poitín increasingly take centre stage on cocktail menus and mixed drinks across the country!

Mad March Hare has been at the forefront of that recent revival, injecting poitín into the 2024 St Patrick’s Day celebrations, collaborating with Britivic’s iconic Red Lemonade to create a limited edition Red Hare RTD and preparing for a busy summer festival program! Core to the revival however has been re-engaging the on trade

March Hare Poitín is now a

via bartender training, cocktail competitions and menu placements in iconic venues across Ireland including Bar 1661, Cafe en Seine and Temple Bar in Dublin, Buddha Bar in Galway and Costigans, Clancy’s and Cask in Cork. Whilst in the five star hotel sector, Mad March Hare Poitín is now a mainstay on the cocktail menus of The Cashel Palace Hotel and Mount Juliet.

Whether sipped solo, mixed or shaken into a cocktail, Mad March Hare captures perfectly the character and charm of the Irish spirit! Try it as an Irish Margarita, a Mad March Mule, Mad March Sour and even as a shot alongside a pint of Irish stout. For more information visit www. madmarchharepoitin.com

Blazing a trail in poitín

Little & Green is a flavorful expression of contemporary Irish culture. A celebration of what it is to be Irish, ready for a good time, any time. Little & Green embraces the past to inform the future, providing the opportunity for a new generation to experience, to share and to love poitín.

A range of premium, ready to drink canned cocktails offering flavorful, modern twists on infamous Irish classics in a convenient format.

Made with two of Ireland’s leading poitín brands, Mad March

Made with two of Ireland’s leading poitín brands, the range launched in 2023 with a pair of sparkling cocktails

Mad

mainstay on the cocktail menus of The Cashel Palace Hotel and Mount Juliet

Hare and Bán, with recipes created by the mixology team at Bar 1661 - Ireland’s 2023 Bar of the Year - the range launched in 2023 with a pair of sparkling cocktails. Sneaky Orchard is a refreshing take on the Collins, a harvest festival of ripe pear, crisp apple, and elderflower. Shady Bramble is inspired by Ireland’s deep, dense hedgerows, bursting with flavours of wild juicy blackberry, raspberry, and violet.

Distributed by Intrepid Spirits, Little & Green is available at select independent retailers across Ireland, Carry Out off licenses and launching in all Tesco Republic of Ireland stores this coming June. For more details check out www.littleandgreen.ie. and follow @littleandgreen.ie__ on Instagram

Crafted in county Down

Shortcross Irish Poitín is crafted in the heart of County Down at Rademon Estate Distillery, made from 100% Irish grains and is brewed from a unique mash bill one third malted barley, one third malted wheat, and one third malted rye. Fermented for over 160 hours to allow secondary fermentation to occur to maximise flavours of the grains. It is distilled to this unique mash bill in their bespoke 1071 litre copper pot-column still that contains two ten plate enrichment columns. This combination of pot still and column leads to the creation of very flavoursome spirit.

Shortcross Irish Poitín is mashed, fermented, distilled and bottled on the 500 acre Rademon Estate using water from their aquifer that runs beneath the distillery.

Shortcross Irish Poitín is made from 100% Irish grains and is brewed from a unique mash bill of one third malted barley, one third malted wheat, and one third malted rye

Aromas of sugar coated pear drops on the nose with orchard fruits on the palate. The finish is long, smooth and clean. Shortcross Irish Poitín is beloved by mixologists worldwide and is the preferred poitín of choice for the Belfast Irish Coffee cocktail in the renowned Dead Rabbit in New York City, a poitín sour in Rattlebag in Belfast and is also available in the Shelbourne Bar in Cork, the Fitzpatrick Hotel in Dublin and Brickyard in Dundrum.

The taste of Connemara

Micil Distillery is named in honour of the owners greatgreat-great grandfather, Micil Mac Chearra, who began distilling poitín in the mid 19th century on a Connemara hillside. For six generations and over 170 years the family have preserved the craft, distilling extraordinary spirits made using family recipes, craft knowledge and timehonoured techniques.

Micil has two core poitín products in its range. The Heritage Poitín is a mash bill of malted barley and oats, both are peated. The classic poitín’s mash bill is unpeated and made from barley. Both poitíns are distilled with wild Connemara bogbean botanical that the family harvest on their own land. Micil also release single casks of their poitíns each year that are rested in distinct casks in each release.

Hello Boys!

Straw Boys Irish Poitín is handcrafted in copper pot stills at the Connacht distillery using malted barley as the base ingredient. This is a great tasting poitín that can be served straight, with a mixer or in many cocktails. It has won numerous gold medals and awards including being named the best poitín in Ireland at the 2023 Irish whiskey awards in Dublin. It previously won gold medals at this event in 2017 and 2019.

The company has seen increasing interest from bartenders in the product given that it is inherently mixable and works really well in cocktails. Straw Boys Irish Poitín is very fruity on the nose, and you then get the grain and malt influence on the palate. Overall, it is surprisingly sweet and easy to drink as it is bottled at 45% ABV. Straw Boys Irish Poitín is available for purchase at the distillery, on the distillery website https://connachtwhiskey.com/ and has distribution in America as well. n

Straw Boys Irish Poitín was named the best poitín in Ireland at the 2023 Irish whiskey awards in Dublin

How to navigate the right to request remote and flexible working

Caroline Reidy, managing director and founder of The HR Suite is a HR and employment law expert. She explains the new laws that govern flexible working and what your employees are entitled to

The Work Life Balance and Miscellaneous Provisions Act 2023 was enacted on 4 April 2023 with provisions set out for employees to request Flexible Working and Remote Working options for employees to support a better balance of family life, work life, and caring responsibilities. On the 6 March 2024 these rights came in to effect. While the employee can make a Flexible Working or Remote Working request from the first day of employment, they must have six months’ service before the arrangement commences.

What is flexible and remote working:

• Flexible Working Arrangements available for parents and carers who provide care to a child under 12 years or under 16 years, where the child has a disability or longterm illness or providing in cases where care must be provided to a spouse/ civil partner, cohabitant, parent or grandparent, sibling or co-occupant of the same household.

• Remote working refers to some, or all, of an employee’s work being carried out at a place other than the employer’s place of business, without change to the employee’s working hours or duties. Remote working allows employees to work from home, a shared hub or other location, with management agreement for part or all of their contracted working hours.

Key considerations for flexible working arrangements:

1. Eligibility - A flexible working arrangement may be requested by qualifying employees who are a relevant parent of a child up to the age of 12 years or the age of 16 years where the child has a disability or long-term illness, and who is, or will be, providing care to that child. This policy may also be applicable for employees who will be providing personal care or support to a relevant person.

2. Confirming a request for flexible working arrangements - Following an employee’s request for flexible working, an employer is required to confirm the decision of this request, in writing within four weeks of the request being made.

3. Refusing a request for flexible working arrangements - Employees should be aware that the employer can refuse or postpone such a request if it cannot be accommodated on reasonable grounds, which will be provided in writing.

4. Changes to flexible working arrangements - Both the employer and the employee can agree to changes, early return to work or postponement of any approved flexible working arrangement through consultation.

5. Termination of flexible working arrangements - The employer can terminate an approved flexible working arrangement in certain circumstances, before or after it has started if the employer is satisfied that the flexible working arrangement would have, or is having, a substantial adverse effect on the operation of their business.

Types of flexible working which may be considered:

• Part-time work – Where an employee works fewer hours than a fulltime employee.

• Term-time work – Where an employee takes unpaid leave for a certain period of the year.

• Job-sharing – Where a fulltime job is split into two part time roles and both employees share duties and responsibilities for the role.

• Flexi-time – Where an employee can vary their start and finish time outside of core working hours, while still ensuring they work their contracted hours each week/month.

• Compressed working hours – Where an employee works their full-time hours in fewer days by extending their working day and working less days for example working 5 days over 4 days.

Caroline Reidy, managing director of the HR Suite

• Remote working – Where an employee works all or part of their working week at a remote location which may be the employee’s home. (This is not relevant to most staff in the hospitality industry for obvious reasons)

Key considerations for remote working arrangements:

1. Considering a request for remote working arrangementsThe employer will assess each remote working request on a case-by-case basis depending on the practicalities of the request, if the employer is having difficulty assessing the viability of the request for a remote working arrangement, the employer may extend the four-week period referred to above by a further period not exceeding eight weeks.

2. Confirming a request for remote working arrangements - The employer has four weeks to respond to a request for remote working.

3. Refusing a request for remote working arrangements - A request for remote working may be refused, only where due consideration of the employee’s request has been carried out, where it is, subjectively, satisfied that the proposed arrangement is not suitable based upon business needs.

4. Changes to remote working arrangements - If an employee decides to withdraw or change a request, this must be made in writing detailing the reasons for the withdrawal or change.

5. Termination of remote working arrangements - If the employer is satisfied that any agreed remote working arrangement (whether commenced or not) would have or is having a substantial adverse effect on the operation of the business and having regard to the needs

of the employee and the requirements of the Code of Practice, the Employer may terminate this agreement by giving notice in writing.

Record keeping:

Records of approved arrangements must be kept for three years.

If you are an organisation based in the Republic of Ireland and require further information or advice relating to HR, please do not hesitate to contact our office on (066)7102887. n

A little bit of Genius

Canadian native John Robinson has taken on the position of director of marketing & sales for DrinksGenius. He brings a wide body of experience to the wholesale drinks company and feels like Ireland is really starting to punch above its weight in the mixology scene. From working with some of the largest companies in the drinks industry to helping launch a craft distillery, he has garnered a vast knowledge, which he hopes to utilise to develop and grow DrinksGenius

Can you tell us a bit about your background in the drinks industry and how you came to take on this role? My journey in the drinks industry started back in 2007—think of me as a part-time homebrewer, an amateur mixologist, and a devoted whiskey enthusiast. This field fascinates me not just for the beverages, but for the memorable moments they create, and I’ve loved every minute of being part of it. My professional path began with the industry giants which was absolutely class for learning the business inside and out. But after nearly a decade I had the entrepreneurial itch, and had an opportunity to join a small team in the very early days of a craft distillery,

where I spent almost five years rolling up our sleeves and getting hands-on experience within nearly every facet of the business.

When I moved here in 2022, I tapped into my network and met some incredible folks, both from within and outside the spirits world. Interestingly, it was a chat from almost a year before I joined DrinksGenius that later opened doors for me. I brought to the table a blend of extensive experience and a fresh perspective that the board found appealing. Since then, it’s been very exciting with some great early victories and meaningful connections made—and trust me, we’re just warming up!

John Robinson, director of marketing & sales for DrinksGenius

DrinksGenius has been around since 2011? What do you hope to do to bring this business to the next level? Where do you see the business going in the next five years?

Since its inception, DrinksGenius has been dedicated to shaking up the Irish spirits scene by introducing unique and exciting products, often one bottle at a time. Our core strategy of keeping our fingers on the pulse of emerging trends and the innovative brands behind them hasn’t changed. What’s evolving, however, is how we support these brands both in the on-trade and off-trade markets. We’re crafting a flexible service model that allows us to adapt quickly and efficiently, which is

critical in this fast-paced industry. Our approach? Test, learn, and pivot. We’re committed to gathering feedback as quickly as possible, which helps us quickly move away from what doesn’t work and double down on what does. Looking ahead, I see us not just responding to the market, but driving the trends that will define the next five years in the spirits industry. It’s about being nimble, yes, but also bold in our decisions. We’re gearing up for an exciting journey that I believe will redefine how exceptional spirits find their way to enthusiasts across Ireland.

How do you find the Irish drinks market in comparison to the Canadian market?

The Irish drinks market, while much smaller, is incredibly tight-knit and welcoming. The route to market shares many similarities with Canada, though we do sprinkle in some different terminologies here! What’s truly exciting, though, is the transformation I’m witnessing. Despite the dominance of a few major players and a traditional focus on pubs and pints, there’s a vibrant shift happening. Ireland is now producing some award-winning spirits and developing world-class brands. Plus, trendsetting cocktail bars and restaurants are becoming more influential in shaping how people enjoy beverages here. It’s a dynamic time to be part of this market, as it embraces both tradition and innovation.

What up and coming brands are you working with and how can you best support them?

We’re incredibly proud of our diverse portfolio and how its growing and changing so quickly, and features fantastic brands from around the globe and close to home. For instance, international brands like Stoli Vodka offer us a global perspective that we can apply in Ireland when appropriate. Irish whiskies, such as Glendalough, form the backbone of our evolving selection and resonate both locally and internationally. Additionally, regional treasures like Duppy Share Rum from the UK allow us to introduce entirely new offerings to our market. These are just a few examples.

bartenders and the publicans who support them truly have their finger on the pulse of what’s next. The tastes of Irish consumers are expanding rapidly, and there’s immense potential for even more growth. We’re on a fantastic trajectory, and its exciting to be at the beginning of that journey.

What’s the biggest challenges in the Irish drinks industry for a company like DrinksGenius?

The Irish drinks industry is highly consolidated, dominated by a few large producers and massive distributors. This landscape, however, presents a ripe opportunity for disruption and innovation, which is exactly where DrinksGenius thrives. We see ourselves as brand accelerators, poised to challenge legacy models through exceptional brands and strategic partnerships. As passionate cocktail enthusiasts, our team is eager to bring fresh ideas to the table.

Robinson says that Irish whiskeys, such as Glendalough resonate both locally and internationally

What are you most excited by in your new role?

Where to begin! One of my key goals is to streamline our route to market to make it easier and more efficient for everyone involved. We’re assembling an incredible team here—truly great people—and we’re having a blast as we do it. Curating a portfolio of worldclass local and international brands is no small feat; it’s far more challenging than it might seem. But with so many innovative offerings popping up and the industry itself undergoing significant changes, there’s no better time to approach this with a fresh set of eyes. It’s energizing to be at the forefront of these developments, guiding our strategy as we redefine what success looks like in this space.

Supporting each brand involves understanding their unique goals, target consumers, and preferred market strategies. This makes every day different and exciting at DrinksGenius. We have a talented team with a broad range of tastes and insights, which empowers us to craft tailored plans that effectively support these brands as they grow and thrive in the market.

Ireland’s mixology culture is growing and evolving. Do you feel like there is still a long way to go for Irish bartenders to reach the standard of their international counterparts?

I have a super strong belief in the local talent! Ireland is really starting to punch above its weight in the mixology scene. I would say that our bartenders have not only reached but are setting international standards. Now, our challenge is to get the word out more broadly! From Dublin to Cork and even in smaller towns, you’ll find at least one standout spot for an expertly crafted cocktail or an impressive whiskey collection. Irish

Currently, we’re also navigating economic hurdles such as cost of living increases and inflationary pressures, which are indeed influencing consumer spending habits. These challenges are reflected in the industry’s sales numbers. Despite these headwinds, we remain optimistic and are adapting our strategies to ensure we continue to capture and engage discerning consumers, helping them to make their spending choices count.

What is your favourite cocktail?

Let’s tweak that question a bit and talk about versatility in cocktailmaking. If I were to choose five ingredients to keep in my home bar, with just three small adjustments, I could whip up three of my favorite cocktails. It starts with the classic Negroni, made with gin, sweet vermouth, and Campari. Now, if you swap out the gin for whiskey, you’ve suddenly got yourself a Boulevardier, a rich and deep variation. Take it a step further by exchanging sweet vermouth for dry, and you land on the Old Pal, an underrated gem that’s both crisp and complex. This trio of drinks showcases how simple substitutions can transform the flavour profile, giving you a unique experience with each cocktail. n

Taste the summer

It’s

that time of

the year again where people are more inclined to socialise on a whim and a particularly nice weekend can be extremely lucrative

for

the

drinks market. It’s important that you have the right products ordered to keep abreast of new trends. Drinks Industry Ireland has compiled a selection of some of the most on-trend products and the old reliables that your customers will be looking for this summer season

As we approach the summer season, CGA by NielsenIQ research has revealed the value of the season and the key trends to follow.

No surprise is that lager’s summer growth comes at the expense of subcategories like stout, which loses 1.2 pecentage points. When the sun is out, many spirits drinkers turn to light choices like gin & tonics. Gin grows its share of total spirits sales by 1.8 percentage points over the summer, while whiskey and vodka lose 0.9 and 0.7 respectively. Spirits like rum and tequila can also be expected to perform well during the summer, given their growing popularity and their versatile serving options. Wine loses 1.2 percentage points of drinks share in the summer, but white

Ireland’s original cider Bulmers, Ireland’s original cider, will be rolling out an exclusive offtrade competition this summer. From 28 May consumers will start to see Bulmers promotional packs* appearing in stores, nationwide. This latest campaign by Bulmers will be offering consumers the chance to win 100’s of music prizes, all summer long!

To be in with a chance to win one of the many prizes up for grabs, pick up one of the promo packs of Bulmers, scan the QR code and enter the unique code on promo packs. Entries close the 28 August.

*Promo packs include Bulmers 8-pack Original & Light Cans, Bulmers 12-pack Original Bottle, Bulmers 20pack Original & Light bottle packs. Entrants must be 18 years or over. Full T&Cs available at bulmers.ie.

Anyone for a Martini?

and rosé are really popular choices. They grow their splits of the wine market by 2.8 and 1.1 percentage points respectively—at the expense of red wine, which loses 3.7. Sparkling wine has performed well since lockdowns ended, and should enjoy a decent summer.

CGA’s Mixed Drinks Report shows how consumers’ cocktail choices change with the seasons. More than two in five (43%) choose their options based on the time of year, and nearly two thirds (62%) prefer different flavours. Spritzes are a particularly good bet for the summer, with just over three quarters (77%) of consumers choosing them at least occasionally. With this information in mind, you can ensure that you are all set to take advantage of the summer season.

The Tia Espresso Martini has been the classic evening pick-me-up since its creation in the 1980s. Tia Maria is the must-have ingredient for this classic

From 28 May consumers will start to see Bulmers promotional packs* appearing in stores, nationwide >>

Tia Maria Cold Brew was designed for the Espresso Martini

HUNDREDS OF MUSIC PRIZES THIS SUMMER

For a chance to win, pick up any of the promo packs* in store, scan the QR code and enter the unique code.

cocktail. It’s as delicious today as it’s always been. Tia Maria has been a favourite for coffee cocktail lovers the world over and it was even used in the very first Espresso Martini recipe over 40 years ago, by creator Dick Bradsell.

Multi Award winning, Tia Maria Cold Brew is designed for the Espresso Martini. It is a sweet liqueur with a strong coffee character and a complex aromatic structure. Perfectly balanced, Tia Maria is made with Madagascar vanilla, Jamaican rum, and 100 per cent Arabica coffee beans. Tia Maria has a classic roasted, full-bodied, and rich taste. An exclusive cold brew extraction process gives it its distinctive intense coffee aroma, which is followed by notes of chocolate and pipe tobacco, caramelised cane sugar and vanilla.

Learn how to make the perfect Espresso Martini!

All you need is: 25ML Tia Maria, 25ml vodka, single or double shot of espresso and coffee beans to garnish. Fill a martini glass with ice and set aside to chill. Pour Tia Maria, vodka and espresso into a cocktail shaker. Fill the rest of the shaker with ice. Shake the ingredients together. Empty the martini glass of ice. Pour in the contents of the shaker using a strainer and sieve into the glass. Finish with three coffee beans.

Check out TiaMaria.com for more cocktail inspiration. Tia Maria is proudly distributed by Barry & Fitzwilliam.

The world’s favourite Italian liqueur

Disaronno is an Italian style icon: smooth taste, unmistakable aroma, unique and distinctive design of the bottle, original square cap and the golden label that adds a sense of contemporary elegance and style.

Disaronno is the proud ambassador of the endless Dolce Vita, telling a story through the iconic postcards of the Italian beauty, thanks to a new world of reference.

Disaronno captures the senses with its amber colour, rich aroma and incomparable taste which has made it the world’s favourite Italian liqueur. It has a sweet and fruity character, complemented by a warming sensation. The taste is intense, and has a persistent fragrance that remains unchanged even with the addition of ice.

Widely enjoyed with cola over

Often enjoyed with cola over ice and a slice of lime, Disaronno is versatile and is used as a key ingredient in cocktails

ice and a slice of lime, Disaronno is versatile and has an unmistakable taste when used as a key ingredient in cocktails. This summer, enjoy a light and refreshing Disaronno Fizz, a refreshing, low-alcohol drink with a distinct character. The original taste and unmistakable aroma of Disaronno are combined with fizzy soda bubbles and fresh lemon juice for a refreshing and thirst-quenching cocktail.

To make this simple cocktail at home, simply pour 45ml Disaronno over ice, add a squeeze of fresh lemon juice and top up with soda water. Stir and garnish with lemon zest. Disaronno is distributed by Barry & Fitzwilliam.

Zesty burst

Passoã is a passion fruit liqueur with a full-bodied sweetness that brings a twist and burst of zest to the palate. Made with real passion fruit from Brazil, Passoã is unmistakably tickled red with an intensely stimulating flavour. It is the ideal ingredient for simple mixes, easy to make, drink and share. It is the perfect way to add a little passion to your favourite classic and frozen cocktails, with Passoã there are no boundaries to the delicious drinks you can make.

Passoã was created over 30 years ago. Since then, the distinguishing black bottle has become a household name amongst the cocktail novices. Cocktail parties at home are not complete without it. With an ABV of 20%, Passoã is a great low alcohol option, also when served with tonic water or ginger ale. Or the hero cocktail, our favourite the original Porn Star Martini! Passoa is distributed by Barry & Fitzwilliam.

Cornerstone of cocktails

Cointreau has launched a redesigned version of its liqueur bottles, which are now made from “two-thirds recycled glass”.

Describing the brand refresh as the most momentous of its kind in 140 years, both the bottle and the label have been altered.

As well as looking to boost its sustainability credentials by using recycled glass, convenience and practicality were also a consideration when redesigning the bottle. The bottle has been made “four millimetres taller to facilitate its grip” and make it “easier to hold”. Similarly, the newly textured cap “provides better grip for an easier twist-off” while simulating the skin of an orange. However, the bottle still displays traditional design features such as the Cointreau medallion.

Cointreau is the cornerstone of more than 350 internationally renowned cocktails such as the Margarita, Sidecar and Cosmopolitan

Spirit lovers, both past and present, recognise Cointreau as a core building block in premium cocktails creation. Cointreau is the cornerstone of more than 350 internationally renowned cocktails such as the Margarita, Sidecar and Cosmopolitan. It enhances your cocktails with its perfect balance. Check out cointrau.com for some cocktail ideas.

“A masterpiece crafted through the unique distillation of all-natural sweet and bitter orange peels, resulting in a crystal clear liqueur that strikes the

Passoã is a great low alcohol option, when served with tonic water or ginger ale

INTRODUCING NEW FLAVOURS

perfect balance between sweetness and freshness”. For more than 30 years, the finest orange peels are carefully selected by master distiller, Carole Quinton, to create the definitive orange liqueur. Cointreau is distributed by Barry & Fitzwilliam.

The eagle has landed Brewdog has just launched its newest, most sessional IPA – Wingman. When you’re looking for a complex, interesting and infinitely drinkable session IPA, Wingman has your back. Citrus. Biscuity. Fruity. A maverick of a session IPA, Wingman is a smooth ride of mellow tropical fruits, piney notes and sharp citrus aroma.

Refreshing, infinitely drinkable and with a steady boozing altitude of 4.3%, you’ll want to keep Wingman by your side all night long. Prepare ground control. Refreshment incoming.

Sales for Brewdog are at an all time high, and we see Wingman as the next summer favourite. Welcome Wingman to the stage, a session IPA that’s sure to be your new go-to. Brewdog is distributed by Barry & Fitzwilliam.

Double matured from Royal Oak

Discover The Busker Small Batch Double Aged Collection. The Busker Small Batch Whiskeys are double matured by using a limited number of casks accurately selected by the team in Royal Oak Distillery, Co. Carlow. These exclusive releases are the best expression of what the Royal Oak Distillery has to offer within the premium category.

The first in this collection was released in late 2023, is the awardwinning Single Pot Still Small Batch. Double aged in Bourbon and Oloroso Sherry Casks, and non-chill filtered to preserve the taste and aromas. Tasting Notes include fruit notes, raisins,

sultanas, prunes and figs, warming spice ginger and cinnamon. Long, smooth and mellow finish. On the nose, the Single Pot Still gives leathery, profoundly rich, complex, robust, fresh pipe tobacco, aromatic, rounded and perfectly balanced aromas. Best enjoyed neat, or on the rocks.

The Small Batch Single Pot Still has won Gold at the San Francisco World Spirits Competition 2023, Silver at the World Whiskey Awards 2024, and 93 points in the Ultimate Spirits Challenge 2023.

The first in this collection was released in late 2023, is the award-winning Single Pot Still Small Batch

With a new take on the packaging side, the Small Batch Single Pot Still is corked, and has the Royal Oak Distillery embedded into the glass, this new look will be what we see for the Busker Premium Single range later this year. The Busker is distributed by Barry & Fitzwilliam.

Going Loko

Prepare your taste buds for an electrifying journey as Four Loko unveils its latest flavour sensation: Pink Melon. Set to debut this June, Pink Melon is poised to redefine refreshment with its bold fusion of fruity flavours and unmistakable Four Loko flair.

With the arrival of Pink Melon, Four Loko invites consumers to embark on a tantalizing adventure that promises to delight the senses and elevate the summer experience. Crafted with precision and passion, Pink Melon embodies the brand’s commitment to innovation and pushing the boundaries of flavour exploration. This commitment can be seen in the brand’s recent success with Four Loko being the #1 RTD brand in total convenience with 16.% value share. This is also in line with Four Loko being the #2 RTD brand in total market with 14% value share.

The newest edition to Ireland’s most outgoing RTD brand is drawing

Four Loko is the number one RTD brand in total convenience with 16.% value share

inspiration from the vibrant hues of summer and the luscious sweetness of summer time, Pink Melon delivers a burst of invigorating taste that’s as refreshing as it is exhilarating. Whether enjoyed ice-cold on a scorching day or mixed into creative cocktails for a night out, Pink Melon offers versatility and excitement in every sip.

Savour summer spirit

This summer, we encourage you to slow down, and savour how beautiful life is when nature and summer come together as one. Its why Glendalough Gin forages and distils year-round with Ireland’s only fulltime forager, Geraldine Kavanagh. Slowly, carefully, they create a gin from those wild plants Geraldine hand-picks each day from the Wicklow mountains around the distillery in Co. Wicklow. This creates a gin that offers a flavour as fresh and vibrant as a summer day,

Glendalough Gin forages and distils year-round with Ireland’s only fulltime forager, Geraldine Kavanagh

Wingman is a smooth ride of mellow tropical fruits, piney notes and sharp citrus aroma

SUMMER DRINKS

yet deep and rich. Its why every sip of Glendalough Gin invites you to savour summer spirit. Freshly Foraged Botanical Irish Gin. Distributed with the same attention to detail by DrinksGenius.ie.

Bringing sunshine to your G&T

Discover a new taste of the refreshingly exotic this summer with the launch of Drumshanbo Gunpowder Irish Gin with Brazilian Pineapple from The Shed Distillery of PJ Rigney.

Exotic layers of fresh citrus, oriental botanicals and Gunpowder tea with subtle hints of Brazilian pineapple bring sunshine and zest to the classic G&T and the deliciously tropical in al fresco cocktails on warm summer evenings.

Every drop is distilled at The Shed Distillery of PJ Rigney in Drumshanbo, the home of Drumshanbo Gunpowder Irish Gin, Drumshanbo Single Pot Still Irish Whiskey, Drumshanbo Gunpowder Irish Gin with Sardinian Citrus, Sausage Tree Pure Irish Vodka and other extraordinary The Shed Distillery brands.

Drumshanbo Gunpowder Irish Gin is one of the fastest-growing gins in the world, available in over 90 countries from London to New York, Sydney to Cape Town and employee numbers have now risen to over 100 at the family-run business.

Drumshanbo Gunpowder Irish Gin with Brazilian Pineapple comes hot on the heels of the “Spirit Brand of the Year” win at the Wine Enthusiast Wine Star awards in San Fransico, Drumshanbo Gunpowder Irish Gin. The eye catching yellow and green ombre bottle is sure to grab the

attention and delight customers. Already available online through the Shed Distillery, it will hit shelves in Dunnes Stores, Tesco, and select SuperValu outlets, as well as key independent retailers. RRP €39.95.

Join the Ahhh-cademy

Heineken Ireland is investing € 1 million in the Heineken® Ahhh-cademy, a new three-year training initiative aimed at supporting the on-trade industry in Ireland. It will be delivered in six locations across the country, with 46 training sessions scheduled for the first year.

Heineken Ireland has collaborated with educational experts to develop this groundbreaking training programme specifically for newer entrants to the bar trade with a significant focus on experiential delivery or gamification, to create a more engaging and competitive learning experience. Participants will receive training in bar fundamentals, highlighting the rewarding and transferable skills gained from working in the bar industry. A combination of fast-paced storytelling and app-based tablet responses for participants is designed to make the course fun and engaging. All participants will receive a certificate signed by Heineken Ireland’s Irish Master Brewer PJ Tierney and Global Master Brewer Williem van Waesberghe.

The programme is aligned with the Heineken® latest marketing campaign, ‘Ahhh, That’s Refreshing!’, which celebrates the quality and satisfaction of enjoying a pint of Heineken® and the brewing quality and premium credentials of the beer.

The first instalment of the training programme will take place in:

• Dublin - 13 - 16 May, 27 - 30 May and 10 - 13 June

• Galway - 25 -26 June

• Cork - 1 - 4 July

• Kilkenny – 9 July

• Limerick - 16 - 18 July

• Sligo - 25 July

To sign up, publicans can contact their local Heineken sales representative.

Stray from the herd

The great Irish elk, known for its imposing antlers and symbol of resilience, is at the heart of Hinch Distillery’s ethos. This majestic creature, once revered in ancient art, reflects the audacity and innovation that Hinch brings to the spirits industry.

Rooted in a serendipitous discovery of ancient elk antlers in Lough Neagh, Hinch Distillery harnesses this profound connection to shape its distilling processes and offerings, blending each bottle with a sense of grandeur akin to that of the elk. Their commitment to sustainability and excellence is evident in their core values: to think big, take risks, work hard, and be kind, which translate into every aspect of our operation.

For their trade partners, Hinch offers more than exceptional whiskey. It represents a chance to feature uniquely Irish, authentic spirits that

Hinch’s premium whiskey cocktails are poised to become staples on your menus

The Heineken Ahhh-cademy is a three-year training initiative for Irish bar staff

Brazilian pineapple brings sunshine and zest to the classic G&T

stand out for their heritage and innovation. Their motto, “Stray from the Herd,” appeals to those who seek distinctiveness in their offerings, inviting them to explore beyond the ordinary.

As we approach the summer season, Hinch’s premium whiskey cocktails are poised to become staples on your menus. Their cocktails include:

- Hinch Ballyapple: This refreshing cocktail blends the sweet and bitter notes of Armagh apples with the robust flavours of Hinch 5 Year Old, perfect for a summer’s day.

- Hinch Irish Ramble: Inspired by the classic bramble cocktail, this drink takes you on a journey through fields with its blend of Hinch 5 Year Old and blackberry, offering a unique twist on a traditional favourite.

These cocktails not only offer your customers a taste of Irish luxury but also a connection to a brand with deep-rooted heritage and an eye towards sustainability. Carrying Hinch allows you to offer a product that is both premium in taste and rich in story—an invitation to “Stray from the Herd” and embrace a whiskey that is as distinguished as the majestic Irish elk itself.

From Ireland, with love

Le Grá Premium Irish Craft Lager is a golden elixir that captures the pure spirit and enchantment of the Emerald Isle in every sip. Brewed with an unwavering passion for Irish heritage and craftsmanship, this authentic lager celebrates the magic surrounding ancient Irish traditions and symbolism.

At the heart of Le Grá’s iconic brand is the lucky four-leaf clover, representing the virtues of faith, hope, love, and the enchantment within that have guided the Irish people for generations. But this is more than just a logo – real shamrocks are infused into each batch during the brewing process, instilling a touch of ancient Irish fortune into every bottle.

Crafted in Dublin using 100% Irish ingredients, Le Grá boasts a rich, smooth taste with subtle fruit notes and an incredibly crisp, refreshing finish at 4.5% ABV. As the legendary Blarney Stone bestows the gift of Irish eloquence, a pour of this premium lager has a way of inspiring warm conversations and laughter to flow among friends, new and old.

So go ahead, pour yourself a glass of

Le Grá, and let the pure magic of the Emerald Isle come to life. As the saying goes, “Ó Éirinn Le Grá” - From Ireland, with love.

Matured four ways

Outwalker, the new Irish whiskey brand launched last year has just scooped double gold awards at the prestigious San Francisco World Spirits Competition 2024, and notched up an impressive total score of 95/100.

The WSC, which is the largest competition of its type in the world, attracts entries from major international brands to bottlings by niche craft producers. What’s more, tastings by the judges are carried out blind – which makes the results both impartial and credible.

Indeed, receiving a medal from the competition is considered a critical next step for any producer hoping to earn recognition in

the industry.

Outwalker is the brainchild of four passionate Irish whiskey experts: local hotelier and entrepreneur Adrian McLaughlin; business consultant, broadcaster and ex-Ireland rugby international Darren Cave; Sean Muldoon, the creative driving force behind New York’s famous Dead Rabbit, which was twice named World’s Best Bar; and Jillian Vose, recognised as one of the world’s best cocktail authorities.

Sean and Jillian are currently working on opening their own eagerly awaited new bar, Hazel & Apple in Charleston, South Carolina.

It was Jillian Vose who created Outwalker, a blend of fine single malt, grain and pot still Irish whiskeys uniquely matured four ways – in exOloroso sherry, burgundy, rye and virgin American oak casks.

As Adrian McLaughlin says, “A result of this kind is rare for a new whiskey brand like ours, so this is a testament to the extraordinary skill and expertise Jillian brought to the task. And as if further proof were needed, we’ve now got the medals to show for it.”

Successful little Rascals

Gold and silver medal winners at the 2024 European Beer Challenge Rascals Brewing, based in Inchicore, have added an ideal summer offering to their core beer range. Having recently switched their can size from 330ml to 440ml, Rascals also unveiled a new pink lemonade 4% sour ale. The beer is made with hibiscus flower, lemon zest, and a hint of raspberry puree. Tangy, zesty, and refreshing, it showcases hibiscus’ distinct fruity tartness with a subtle raspberry sweetness. Floral aromas of rose petals >>

Crafted in Dublin using 100% Irish ingredients, Le Grá boasts a rich, smooth taste with subtle fruit notes and an incredibly crisp, refreshing finish

Jillian Vose created Outwalker, a blend of fine single malt, grain and pot still Irish whiskeys uniquely matured four ways

accompany a citrus kick from lemon, ensuring a thirst-quenching summerstyle brew.

With its roots firmly planted in Dublin 8, Rascals has carved out a niche for itself among beer enthusiasts and locals alike. Established on the principles of creativity, quality, and community, this brewery continually pushes the boundaries of traditional brewing, crafting innovative and distinctive beers, from hoppy IPAs to rich stouts and everything in between. Their brewery, bar, and pizza restaurant in Inchicore has become something of a local hub as well as a mecca for beer fans in Dublin and beyond. Now hosting three different beer festivals across the calendar year, Rascals is celebrating 10 years in business this year and they promise a raft of exciting collaborations and events to mark the milestone.

Roe & Co launches Roe & Co Flor Single Grain Irish Whiskey

Roe & Co, proudly unveils its latest innovation – Roe & Co Flor Single Grain Irish Whiskey. This exceptional 14-yearold single grain expression is inspired by the age-old biological maturation of fortified wines from the Jerez region. Roe & Co Flor marks the brand’s first permanent single grain release.

oxidatively; while the Fino casks solely followed a biological aging process. The casks have been hand-selected to create a crafted whiskey with a light flavour profile and notes of nuts, citrus and orchard fruits.

In the biological aging process of these wines, the Veil de Flor, or the Flor, is a thin layer of naturally occurring yeast that forms on top of the wines while they are resting in the cask. The Flor (meaning Flower in Spanish), not only acts as a protective barrier, preventing oxidisation of the wine, but also creates a more dynamic natural aging process to produce lighter, sweeter flavour wines, creating the perfect partner casks to finish our Roe & Co 14-year-old Single Grain Irish Whiskey.

Commenting on the launch, Roe & Co representative, Lora Hemy, says: ‘Roe & Co is excited to release the first Single Grain expression, Roe & Co Flor Irish Whiskey, the latest innovation that will be a permanent addition to the Roe & Co family. This expression allowed us to experiment with an innovative process that was extremely rewarding. By taking a different approach and gathering inspiration from the Jerez region, we’ve crafted a vibrantly bold whiskey infused with character. The Veil de Flor’s protective qualities and natural aging process underlie this exceptional whiskey, providing a unique flavour profile that is both delicate and profound.’

The release of Roe & Co Flor comes at a time when the demand for Super Premium and Ultra Premium Irish Whiskey expressions is surging and we’re seeing lots of growth across key markets.

founded by husband and wife team David & Fiona Boyd-Armstrong, and was the first new distillery in Northern Ireland in over 100 years to release their own whiskey.

The first new expression is the Shortcross 7 year old Cognac & Orange Liqueur Cask Single Malt Irish Whiskey. A whiskey whose journey began in early 2016 when the distillery secured its first batch of peated malted barley. This malted barley was then mashed, brewed and double distilled on the distilleries copper pot stills.

These new Irish Whiskey’s were distilled, matured and bottled at Rademon Estate Distillery, which was founded by husband and wife team David & Fiona Boyd-Armstrong

Taking inspiration from Bodegas in the Jerez region Roe & Co have produced a whiskey that reimagines the possibilities of Irish Whiskey to marry its crafted 14-year-old Single Grain whiskey with the influence of select sherry casks that used a biological maturation process. Roe & Co Flor is meticulously finished in Fino and Amontillado Sherry casks which used a biological aging process. Amontillado casks followed a dual aging process, biologically and

The non-chill filtered Roe & Co Flor 14 YO Single Grain Irish whiskey is a vibrantly bold Irish Whiskey and is bottled at 46% ABV. It will be available via Roe & Co Distillery and key outlets in Ireland, Northern Europe, and Global Travel markets late May/ early June 2024, with a RRP of €95.

Shortcross launches a pair of unique Irish whiskeys

The distillers of Shortcross Irish Whiskey & Gin have revealed the latest expressions of Shortcross Irish Whiskey. These new Irish Whiskey’s where distilled, matured and bottled at Rademon Estate Distillery, which was

Rademon are the first distillery in Northern Ireland to produce peated Irish whiskey in over two generations, Director of Distilling & Blending David Boyd-Armstrong describes the journey to get to that point as quite an adventure. “When we first approached our malt suppliers with a request for peated malt they each in turn told us that we were crazy, that’s not what you want to be doing, and that no one wants peated or smoky Irish whiskey. Of course, the irony now is that peated or smoky Irish whiskey is one of the hottest areas of the category.”

Distilling the peated malted barley was one thing but then David wanted to use a cask no one had used before in the Irish Whiskey industry “Speaking to several of the cooperages that we use we told them that we were seeking a cask type that would be distinctive and unique, and while they suggested several different types I noticed something that they hadn’t suggested which was an ex-Cognac & Orange Liqueur Cask. Instinctively, I knew this could work really well, and in my mind, I had this concept of a smoky chocolate orange style whiskey.”

Roe & Co Flor Single Grain Irish Whiskey is their first permanent single grain release

Limited to less than 1,000 bottles annually this expression is bottled at 70cl / 46%abv. RRP £65.00GBP / €75.00

Launching alongside the above whiskey is a second new expression. The second new Shortcross 5 year old Distiller’s Duo Irish Whiskey, blends Shortcross Single Malt and Shortcross Single Pot Still Irish whiskey’s together to create a blend that show cases the distillery’s character. The new whiskey has been aged in a combination of exbourbon and virgin American Oak (Quercus Alba) casks.

David describes the journey to create this expression “Crafting the Distiller’s Duo has been a real testament to the quality of the Irish Whiskey we produce here at Rademon Estate Distillery. We always look to see how we can take our Irish Whiskey and create something truly unique, and by combining our Single Malt and Single Pot Still Irish Whiskey’s together we are able to amplify the favours and aromas of the malt and combine the with the spice and lush mouthfeel of the pot still to create a whiskey that we believe showcases our distillery character in the finest way possible. Uniquely this is also the first time that this blend has been created where both whiskey’s have been distilled and matured at the same distillery.”

This is a core expression and bottled at 70cl / 46%abv. RRP

£55.00GBP / €55.00 7 May 2024

SXW-PR-24-01

Tequila Rose launches chilled dispense machines for the Irish on trade

Tequila Rose will be launching a new branded chill machine this June across Ireland, the UK and selected countries around mainland Europe (see image attached). You will see these machines across key venues in Ireland and in Stonegate venues in the UK. The machine is a dispenser of the perfect ‘ice cold shot’ which is the recommended serve of Tequila Rose strawberry cream liqueur. There is a temperature gauge at the front that makes it easy to monitor. With a simple press of the lever, the pink liquid is released at the ideal temperature of 2 to 5 degrees celsius. Rather than having to keep the bottle in the fridge, out of sight, this machine will stand out on the bar with its eye-catching visuals.

Tequila Rose has grown significantly in the last five years and is now the best-selling Strawberry Cream Liqueur globally, selling over 6 million bottles in 2024. In Ireland the brand has doubled its volume every year for the last five years and is now available across all retail & wholesale outlets nationally.

The new machine is a dispenser of the perfect ‘ice cold shot’ which is the recommended serve of Tequila Rose

Tequila Rose will be taking part in a retail promotion in the coming summer months. This will include a competition to be in with a chance to win a 3-day trip to Ibiza for two people. Keep an eye out in stores to enter.

Tequila Rose is imported exclusively in Ireland by MCM Spirits Ltd (MCM Brands). For more information contact: paul@mcmspirits.com

Powerscourt Distillery takes home the gold

Powerscourt Distillery continues its legacy of excellence with resounding victories at the prestigious San Francisco World Spirits Competition (SFWSC). Celebrated for its commitment to crafting exceptional spirits, Powerscourt Distillery has once again proven its mettle on the global stage, clinching top honours at this esteemed event.

The SFWSC, a respected institution in the spirits world since its inception in 2000, attracts nearly 5,000 entries annually, making it the oldest and largest competition of its kind.

Powerscourt Distillery’s 21 Year old Fercullen Single Malt earned the coveted Double Gold at the prestigious San Francisco World Spirits Competition (SFWSC)

This year, Powerscourt Distillery’s 21 Year old Fercullen Single Malt earned the coveted Double Gold, while their flagship blended whiskey, Fercullen Falls, secured a Gold medal. Additionally, the distillery received two Silver medals for the Fercullen 15 Year old Grain and Fercullen Single Malt, further affirming its commitment to crafting unparalleled spirits.

“We are immensely honoured to receive such prestigious recognition from the San Francisco World Spirits Competition,” said John Cashman, >>

SUMMER DRINKS

head of Brand & NPD at Powerscourt Distillery. “These accolades underscore our unwavering dedication to producing whiskies of the highest calibre, and we share this achievement with our exceptional team and loyal supporters.”

signature blended whiskey iconic Powerscourt Waterfall, our distillery in Co. Wicklow.

blend of 50% malt and 50% quickly gaining a robust character for lighter taste profile that mixology. Mix today, your way....

For more information about Powerscourt Distillery and its award-winning whiskies, visit www. powerscourtdistillery.com. Fercullen Falls blended Irish Whiskey is available in-store now and has an RRP of €38. For all inquiries contact trade@powerscourtdistillery.com

Made for summer, made for sharing

blend. Bottled at 43% ABV, higher than standard, it’s ideal for savouring neat or as the base for your favourite summer cocktails. Recently awarded a gold medal at the San Francisco World Spirits Competition, Fercullen Falls is the ultimate choice for summer drinks. Try the refreshing Fercullen Falls Waterfall refresher and explore other thirst-quenching creations with this exceptional whiskey. n

Fercullen Falls, our signature blended whiskey is inspired by the iconic Powerscourt Waterfall, which flows close to our distillery in Co. Wicklow.

At the home of Fercullen, they prioritise taste in their whiskeys, ensuring each sip is memorable. Crafted for sharing, Fercullen Falls embodies perfect harmony, blending 50% single grain and 50% single malt, distilled at Powerscourt Distillery. This unique fusion showcases the distinct style of Powerscourt, with malt whiskey aged in first-fill exbourbon barrels and grain in a mix of ex-bourbon and new heavy char oak casks, resulting in a balanced 50/50

It is a masterful blend of 50% malt and 50% grain whiskeys and is quickly gaining recognition - o ffering a robust character for drinking neat yet a lighter taste profile that is perfect for mixology. Mix today, your way....

Fercullen Falls Refresher

Ingredients

• 1.2 oz / 35 ml Fercullen Falls Irish Whiskey

• Dash Soda Water

• 2 x dashes Angostura Bitters

• Slice Orange peel for garnish Ice cubes

METHOD

1. Pour one measure of Fercullen Falls Irish whiskey into a tall glass over ice.

2. Add 2 dashes of bitters and top with soda water. (Powerscourt Distillery uses Poachers from County Wexford).

3. Slice an orange rind and gently rim the glass with the rind before adding to the drink. n

Fercullen Falls blends 50% single grain and 50% single malt, distilled at Powerscourt Distillery

An Evening with Tanqueray No.Ten hosted by Stanley Tucci & Amy Huberman

Anthony Remedy and Naomi Gaffey

Kirstin van der Fliers and Sophie van der Fliers

Molly O’Shea and Sharon O’Shea

Andy Ferreira

Peter McElwee and Ian Mulvaney

Lynn McGinley and Sarah Connellan

Stanley Tucci with Amy Huberman and Brian O’Driscoll

Brian Hennessy and Aisling CooneyClodagh Hogan Deirdre Reynolds and Shamim de Brún

Shaneil Reynolds

Ely Wine Bar celebrates 25 Years and launches New Summer Wine Series

Held at Ely Wine Bar, Dublin 2 11 April 2024

Trish Nunan, Darina Coffey, Thetaste.ie and Mireia Pujol-Busquets Guillén, Alta Alella winery, Spain

Melanie May, writer and Dee Laffan, Irish Country Living

Erik and Michelle Robson, co founders Ely

Darina Coffey, Thetaste.ie

Jeni Glasgow, Quintessential Wines and Suzanne Campbell, broadcaster

Sinéad Germaine Smyth, wine Specialist and Mireia Pujol-Busquets Guillén, Alta Alella winery, Spain

Jean Smullen, journalist and Seamus Daly, Quintessential Wines

Ngozi Elobuike, Hi Spirits Wine Club and Judith Boyle, Beverage lecturer, TUDublin and wine consultant

Aoife Carrigy, Irish Independent and Ian Brosnan, director of wine, Ely

Today’s Women in Grocery sponsored by Tanqueray

Held at

Dublin Royal Convention Centre

3 May 2024

Estelle Johnston and Lorraine Butler

Brigid O’Neill, Siobhan Drommond and Mary McBride

Cara O’Toole, Michelle Deegan and Jordana Busby

Frances Higgins and Michelle Darlington

Linda Bradley and Anne Zahan

Catherine Bray, Fiona Herbert and Jackie Conway

Roisin O’Rourke, Elaine Kellaghan and Debbie Mullanney

Shauna McNamara, Annemarie Moleri, Kiran Kaur, Gabriella Taipe and Hilary Quinn

Goretti Bracken and Janet McCollum

Sitting in a sun-dappled terrace with an espresso in hand, overlooking a luscious garden set against rolling hills of verdant Toulousaine countryside, my job interview at En Marge was certainly a memorable experience.

My interviewer, Madame Isabelle Renimel, had founded En Marge together with her husband and chef Frank in the culmination of a life-long dream that resulted in them gaining their first Michelin Star in 2003. “Tell me a little about yourself,” she asked. “Of course,” I replied, “but first I just have to mention how beautiful this space is”. To which she promptly replied with a knowing smile that I had clearly already fallen “sous le charme” of En Marge. Looking back, I do wonder if this was a-not-insignificant factor in how I managed to bag the job over a native French speaker. As a wise man once said to me, “compliment freely but never falsely”. On this occasion, I reckon it must have paid off

La vie en rose

A recent career change saw Gillian Hamill, the former editor of our sister publication, ShelfLife magazine, transition from journalism to France’s hospitality sector. In her new role as the receptionist of Toulouse-based Relais & Château four-star hotel and Michelin Star restaurant En Marge, she reflects on navigating the challenges of working in a completely new sector and language

Second language

Of course, the interview was also memorable as the second that I had ever conducted in another language. Having worked at ShelfLife magazine for the past 16 years, I had been out of the job market a long time. As a journalist, I had become accustomed to asking the questions instead of answering them.

Now, in my new role, I found myself tasked with answering all the questions. “Did we have a table free tonight? “Which menus were available for a family dinner for nine people on 8 June?” “Just where did my charmingly cute accent come from – England?”

Yes, the tables had well and truly turned. What’s more, the hotel’s sturdy yet elegant hard-backed reservations diary served as a black and white immemorial marker of just how well – or not – I had managed to spell all those quixotic French surnames.

Keyboard struggle is real

Aside from the challenges that come with speaking a foreign language professionally for the first time, an issue I have never heard discussed in any depth before is the very real struggle of working with a foreign keyboard. As someone who learned to touchtype at the age of 16, to find myself sitting in a meeting with my new boss, where she couldn’t but fail to observe my painstaking attempts at typing, was excruciating. My hands arched over the keyboard like a crab playing a particularly difficult game of Twister

as I laboriously searched for the right keys, conscious the contortion of my bumbling fingers was on full display.

Appreciation for non-national colleagues

I wouldn’t say I have a newfound respect for the foreign nationals who despite all the challenges, have managed to rise to the top of their game in the management of Ireland’s pubs, restaurants and retail stores. To be honest, having been involved in ShelfLife’s Grocery Management Awards programme for many years, I always thought it was a pretty formidable achievement. That said, I do think we should all – society in general – be cognisant of the difficulties experienced by those who speak English as a foreign language in the workplace. Especially when starting out, it can be difficult to join in on colleagues’ “banter”, which often uses strange, idiomatic phrases. That is not at all to say that we shouldn’t use such expressions - contributing to the richness and vivacity of Hiberno-English as they dobut simply that if our foreign colleagues don’t join in, we shouldn’t automatically write them off as dour, humourless souls, without any discernible personality traits beyond inanimate office objects such as the humble stapler. Very simply, they might just not understand what we’re on about.

After all, we Irish have an outstanding ability to enjoy full-blown conversations on a daily basis; sometimes revealing

Madame Isabelle Renimel and her chef husband Frank founded En Marge

Gillian Hamill

precious little about ourselves at all. If other nationalities, who are routinely regarded as somewhat colder than us loquacious Celts, actually realized what we were at with our helpful catchall phrases that can be inserted into each and every situation, such as “Sure this is it!”, “Sure you know yourself” and “Now you’re talking!”, we would undoubtedly be the envy of all Europe. No one knows how to grease the wheels of social interaction as seamlessly as us Irish! Happily, I’m glad to report that I learnt quite a few new business-related words during my first week at En Marge. Words such as “devis” (quotation) and “arrhes” (deposit) which are fundamental throughout my work organising events at the hotel, from communions to conferences, business dinners to marriages.

Tipping culture

One cultural difference that clearly doesn’t translate so easily in a general French context is the whole business surrounding tipping. As a general rule, tipping is not expected in France. This is a huge difference from the likes of the United States, where tips are used to top up employees’ pay to minimum wage levels. I have found myself inundated with YouTube suggestions for American-based videos of late,

with catchy captions such as “Tipping culture is out of control”. These seem to largely focus on the so-called tyranny of tablet screens at sales counters, which are casually whizzed round to face customers with tip “suggestions” ranging from 15% to 30%. And that’s for the honour of being handed a latte macchiato which wasn’t even delivered to your table. In France meanwhile, in many cafes and restaurants, it’s regarded as normal to not tip, or simply to leave a few euro if feeling generous. I would say Ireland is somewhat between the two, where it’s generally regarded

as bad form to leave a tip less than 10% for a sit-down meal.

I can see both the advantages and disadvantages of the French model. On one hand, unlike in America, where waiters routinely strike up a conversation with each and every diner; when a waiter in France does so, you know it’s because they’re genuinely interested, rather than suspecting they’re hamming it up for the old “pourboire”. On the other hand, in tourist hotspots such as Toulouse’s Capitole square, you might well find yourself ignored for a good 20 minutes, while the same waiter passes you by five times with nary an insouciant “J’arrive” if you actually succeed in catching their eye. For the record, I still love to go to Capitole and have grown fond of all the waiters and waitresses who I now know by sight and their breezy southern ways.

Naturally, it’s a different scene in a Michelin Star establishment such as En Marge where excellence is both expected and delivered. The fundamentals of exceptional service traverse any language: Actions that put the customer first speak louder than words. That said, should you wish to telephone En Marge to arrange your next stunning event or relaxing getaway, rest assured, I will be more than happy to discuss your needs in English. n

For more information, contact: En Marge

1204, route de Lacroix Falgarde, Birol, 31320 Aureville

Restaurant: +33 (0)5 61 53 07 24

Hotel 4*: +33 (0)5 61 53 07 24

Email: contact@restaurantenmarge.com commercial@restaurantenmarge.com

The luscious gardens and pool area of En Marge in Toulouse, France

En Marge was awarded a Michelin Star in 2003

Crowning cocktails

Dubliner Laura McCarthy established Drink Botanicals Ireland in 2017, a company that produces garnishes for cocktails and it has been growing steadily and even winning awards ever since. She tells her story to Drinks Industry Ireland

Q. Tell us about your business in less than 100 words?

Drink Botanicals Ireland is an awardwinning Irish business specialising in a range of premium dried garnishes, natural-based syrups for garnishing cocktails, mocktails, cakes, teas and much more! We supply retailers, offlicenses, bars, restaurants, and hotels across Ireland, the United Kingdom, the USA, and more recently, the UAE.

Q. What was the motivation to start your own business?

Since I was young, I’ve always wanted to run my own business. When I was

around 8, I would have weekly yard sales outside my house and also sell unwanted family items on eBay! When studying Marketing & Business at TU Dublin at the age of 20, during the ‘gin boom’, I noticed that many bartenders were serving fancy gin and tonics with botanicals, and I wanted consumers to be able to replicate this experience in the comfort of their own home.

Drink Botanicals Ireland was then born, starting with one product, ‘The Gin Fusion Kit,’ a small kit containing botanicals to garnish a G&T at home. Since then, we have grown our range to over 50+ products.

Q. Where are you based?

I’m from Ranelagh, Dublin, and our first office was also located there. Recently, I purchased our new HQ in Dublin 12.

Q. How many employees do you have?

We have five full-time employees and two part-time employees, with plans to increase my team size this year as we expand further.

Q. Who is your target market?

Our target market includes bars, restaurants, hotels, bakeries, and retail stores.

Q. How do you market your product?

Our marketing strategy involves a multi-channel approach. We regularly attend trade shows to showcase our products, establish relationships with distributors and reach new markets. We also leverage online platforms such as Google Ads, Facebook, Instagram, and Amazon to engage with consumers and expand our reach.

Q. Tell us why your product is unique?

Our products are unique due to the variety of garnishes we offer and our focus on only supplying the highest quality.

One customer in the US recently left us a review on Amazon stating they have tried a lot of dehydrated oranges and we offer the best quality by far, a testament to our commitment to only offering the very best!

Q. What is a typical day in your life like?

Throughout the week, my days typically entail working closely with my team. We hold regular meetings to discuss ongoing projects and strategies, ensuring smooth operations and making decisions that propel the business forward.

A significant portion of my focus revolves around driving the business forward, particularly through expanding into new markets and increasing our exports. Additionally, I allocate time for engaging with

customers, attending events, and seeking new partnerships.

In the initial stages of my business, I was heavily involved in production, but as we expanded, I embraced delegation and shifted my focus towards guiding the overall direction of the company. It’s been a valuable lesson in driving our success.

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

I think that managing all aspects and risks, particularly in the early stages, can be quite stressful! Initially, wearing multiple hats and juggling various

tasks was overwhelming. However, transitioning from working in the business to working on the business allowed me to adopt a more proactive approach. Learning to delegate definitely helped me alleviate the burden, enabling focus on strategic decision-making and business development, driving expansion and innovation.

Q. What has been the best moment since starting the business?

Several milestones stand out to me, and each marks a significant achievement in my business’s growth to date.

Our successful expansion into export markets has been a big milestone, showcasing the global appeal of our products and our brand.

Also representing Dublin City in the National Enterprise awards with the Local Enterprise Office and receiving accolades such as the SFA (Small Firms Association) ‘Outstanding Small Business’ this year has been immensely rewarding, validating our hard work and dedication.

Securing a distribution contract with Safco International in Dubai this year was a testament to our commitment to international expansion and opened doors to new opportunities in the Middle East market. Finally, ranking 4th best seller in our category on Amazon USA was a proud moment!

Q. What is the five year plan for the business?

Over the next five years, our focus is on further strengthening our foothold in key export markets, including the USA, UAE, UK, and Europe. Building on our success, I aim to deepen relationships with distributors, retailers and consumers in these regions, expanding our product reach and market penetration. We are committed to continuous innovation, with plans to develop new products that resonate with our customers and meet evolving market demands. Ultimately, our goal is to sustain our growth trajectory while remaining agile and responsive to market dynamics, positioning Drink Botanicals Ireland as a global powerhouse in the coming years! n

Laura receiving the Dublin City Enterprise Award for Drink Botanicals

While she was a student in Trinity, Laura McCarthy noticed that there was a gap in the market for garnishes for cocktails, especially gin & tonics

Free to enjoy life

Ireland has the highest rate of coeliac sufferers in the world per capita so the market for gluten free drinks is substantial. Drinks Industry Ireland reports on the current gluten free market in Ireland

According to the Coeliac Society of Ireland, there are an estimated 100,000 people living with coeliac disease in Ireland, and a further 450,000 who are gluten intolerant. Coeliac disease is a common digestive condition whereby a person has a bad reaction to gluten. Gluten is found in three types of cereal grains: wheat, barley and rye so it means that many alcoholic drinks can be a non-runner for those excluding gluten from their diets for whatever reason. Luckily there is a growing range of drinks on the market to accommodate people who wish to avoid gluten.

Taste of Italia

Peroni Nastro Azzurro, the most iconic beer in Italy is catering for coeliacs with Peroni Nastro Azzurro Gluten Free. Although not new to Ireland, Peroni Gluten Free remains popular among beer drinkers, without compromising on taste and quality.

Crafted by Peroni’s esteemed Italian brew masters, Peroni Gluten Free offers the same delicate balance of bitterness and citrus aromatic notes as its traditional counterpart. What sets it apart is its gluten-free finish, achieved through the addition of a specific enzyme at the end of brewing. This ensures the removal of gluten while preserving the beer’s exceptional flavour profile.

What sets it apart is its gluten-free finish, achieved through the addition of a specific enzyme at the end of brewing.

Peroni Gluten Free offers the same delicate balance of bitterness and citrus aromatic notes as its traditional counterpart

Endorsed by the Italian Coeliac Association, Peroni Gluten Free provides a refreshing and satisfying option for those with gluten sensitivities or who choose a glutenfree lifestyle. Available nationwide, Peroni Gluten-Free continues to delight Irish consumers with its taste and quality.

Peroni Nastro Azzurro exemplifies the traditions of Italian craftsmanship, passion, and flair. Born in Rome, 1963, Birra Peroni brewed what was to become their greatest and most famous export: Peroni Nastro Azzurro. The No 1 premium Italian Beer Brand Globally, Peroni Nastro Azzurro is gently brewed for an effervescent, refreshing, and crisp taste that’s full of life.

Best gluten-free beer in the world!

Launched in 2006, Daura from Damm has won international awards on several occasions as the Best Gluten-Free Beer in the world and in

Europe at the World Beer Awards, as well as winning the Superior Taste Award of the International Taste and Quality Institute of Brussels for six consecutive years. Daura was also awarded with the gold medal for the best gluten-free beer by the Beverage Testing Institute since 2015 and has obtained several consecutive awards at the Free From Food Awards in London, among many others.

Daura retains the same taste and respects the properties of traditional beers because it is produced with barley malt, as well as having gluten levels below 3 ppm (well below the 20 ppm considered acceptable by the Codex Alimentarius for consumption by people with coeliac disease). All product batches are analysed by the Gluten Unit of the Scientific Research Council (CSIC) before going onto the market, ensuring absolute safety.

In its commitment to people, Damm works continuously to bring beer to the groups that cannot consume it and this is why it embarked on the project to obtain a new beer suitable for coeliacs. To develop this product, Damm had support from the Gluten Unit of the National Biotechnology Centre of the CSIC to turn beer into a product suitable for all kinds of people, including those with coeliac disease.

Easy drinking

Comeragh Challenger pale ale from Dungarvan Brewing Company is an English style gluten free pale ale. It’s single hopped with English challenger hops to give it a malty profile. The floral hops make for a delicate and understated ale which is very easy drinking.

Damm works continuously to bring beer to the groups that cannot consume it and this is why it embarked on the project to obtain a new beer suitable for coeliacs

The Comeragh Mountain range inspired the name of this ale, as it’s the backdrop most prominent when enjoying the much loved Waterford Greenway. Light and refreshing, this beer works well with most foods – especially barbeques. At 3.8% ABV and certified gluten free, it’s the perfect choice for those opting for an easy drinking craft beer.

Available via distributor

Fourcorners ( www. fourcorners.ie ) in The Wine Centre in Kilkenny, The Bald Eagle in Dublin and Westport House when enjoying some glamping and throughout Ireland. Also locally in Dungarvan in EuroSpar Abbeyside, Garveys SuperValu & Lorraine in Number 21 in town.

No worries

An easy-to-drink American-style session IPA, The Little Fawn is brewed with 100% Irish malt for a pale, clean base, layered with Mosaic hops, famous for their ever-changing fruity aroma.

The Little Fawn has won hearts far and wide and is now officially glutenfree certified. The recipe remains the same but having recently had it tested they discovered it is gluten free, and have treble tested to ensure they can certify it as so, meaning customers can dive into the flavours they know and love, minus the gluten worries.

A hoppy citrus American pale ale with a soft body and a dry crisp. Stuffed with

American hops, added in different stages of the fermentation. It’s both refreshing and thirst-quenching.

Ninth Wave beer has also been triple tested for its gluten content and the company is delighted to share that Ninth Wave is officially gluten free. Both beers are available in their online store www.thewhitehag.com as well as in independent local off licenses and bars around Ireland, and in Dunnes, Supervalu and Lidl. n

At 3.8% ABV and certified gluten free – It’s the perfect choice for those opting for an easy drinking craft beer

Daura retains the same taste as and respects the properties of traditional beers because it is produced with barley malt, as well as having gluten levels below 3 ppm

Clonakilty wins World’s Best Irish Single Pot Still New Make

On 1 May, 2019 Clonakilty distilled its first single pot still spirit, and within a year it had secured the title of the World’s Best Irish Single Pot Still New Make, at the World Whiskies Awards. Now, this exceptional spirit has matured into an outstanding whiskey and is finally being released.

Unveiling Clonakilty Single Pot Still Irish Whiskey, a quintessential Irish whiskey distilled from barley grown at the edge of the Atlantic ocean on the family farm, and triple distilled in copper pot stills. Matured in ex-Bourbon, Amontillado and Oloroso sherry casks, this expression presents flavours of sweet vanilla and kiwi, complemented by notes of caramelised pear and dark chocolate.

Double delight for Hinch

Hinch Irish Whiskey is basking in the glow of international acclaim after securing not one, but two prestigious titles at this year’s World Whiskies Awards. The awards dinner, held in London at the Merchant Taylors’ Hall, saw Hinch Irish Whiskey clinch the coveted titles for ‘World’s Best Blended Irish Whiskey’ and ‘World’s Best Blended Irish Whiskey Limited Release.’

The World Whiskies Awards, organised by Whisky Magazine, is an annual celebration recognising excellence in whiskey worldwide. Hinch’s 5-Year-Old Double Wood

Findlater & Co launches La Grande Année

and La Grande Année Rosé 2015 Vintage

Two outstanding cuvées from an exceptional year are showcased through Bollinger savoir-faire. Connoisseurs will recognise the texture of these wines, yet they might be surprised to discover what makes 2015 so special.

According to Denis Bunner, Cellar Master, “The appearance of the grapes and the weather in 2015 clearly point to a very promising vintage. And so we harvest, we make the wine, and then we wait seven long years.

was awarded the title of ‘World’s Best Blended Irish Whiskey,’ a testament to its exceptional quality and the mastery behind its creation. In addition, Hinch’s innovative collaboration with Whitewater Brewery, Craft & Casks Imperial Stout Finish, was honoured with the ‘World’s Best Blended Irish Whiskey Limited Release’ award. This special edition whiskey, which marries the rich, malty flavours of stout with the nuanced character of Irish whiskey, represents the pinnacle of collaborative craftsmanship and has received widespread acclaim for its originality and taste.

Then it is out of our hands. We relinquish our control and, today, give in to discovery. What a thrill! The taste is well-rooted, earthy, powerful, and concentrated. You can taste the sunshine, which is enhanced by the wood.”

Both La Grande Année and La Grande Année

are prestigious gastronomic wines which complement distinctive dishes

Both La Grande Année and La Grande Année Rosé are prestigious gastronomic wines which complement distinctive dishes with bold flavours such as wild game, foie gras, and red berries. Their unique texture is a celebration of the most exquisite feasts. Their luscious richness is perfectly balanced by an elegant note of bitterness. n

Clonakilty Single Pot Still Irish Whiskey is distilled from barley grown at the edge of the Atlantic ocean

Rosé

Kyllin Vardhan, marketing manager; James Roberts, head of EMEA; Michael Morris, International sales director and Jamie Cotter, brand manager from Hinch Distillery

Caterboss and Treyd partner to offer new payment solution

In a strategic move to empower small and medium-sized enterprises (SMEs) in the food, hospitality, and tourism sectors across Ireland, Carlow-based Caterboss has announced its partnership with Swedish fintech company Treyd. This collaboration aims to provide Irish SMEs with an innovative financing solution that extends payment terms up to 120 days, helping businesses maintain healthy cash flow in an increasingly challenging economic landscape.

Treyd’s entry into the Irish market is marked by its unique approach to

financing, which allows growing retail businesses to manage their inventory purchases without straining their working capital. By paying suppliers upfront on behalf of SMEs, Treyd enables businesses to sell more goods, improve cash flow, and finance inventory purchases for up to four months.

With a track record of supporting over 650 SMEs and growing its customer base by 500% in the past year, Treyd is set to make a significant impact in Ireland. For more information on financing options, visit Caterboss Finance www.caterboss.ie/flexiblefinance-options-for-catering-equipment

Tanqueray No.Ten celebrates the spirit of Irish hospitality

Actor Stanley Tucci and actress, Amy Huberman met in Ireland last month to mark the launch of Tanqueray No.Ten’s celebration of exceptional cocktail artistry, with a homage to the spirit of Irish hospitality that champions bar creativity and craftmanship in Ireland.

Through the lens of iconic bar culture, Tanqueray No.Ten is collaborating with three esteemed tastemakers who are renowned for their skill and innovations within the cocktail industry. Leading the charge are: Oisín Kelly, bar manager

of The Sidecar at The Westbury, Adeline Valdivia, head mixologist of Glovebox at Allta and Andy Ferreria, Co-Founder of Cask Cork. Throughout the year in Ireland, Tanqueray No.Ten will collaborate with the three to reveal experiences and events in their partnering venues. Additionally, each bartender has created a bespoke Tanqueray No.Ten cocktail which will be available in each bartender’s venue to honour their craft and for guests to enjoy.

Introducing Sky Sports+, giving more choice at no extra cost

Launching this August, Sky Sports+ will be transformational in the amount of choice sports fans will have access to via live streams, the mobile app and a dedicated new channel, all at no extra cost. With more coverage than ever before from the EFL, both tennis Tours and men’s Super League, Sky Sports customers can enjoy over 50% more live sport this year. Integrated into Sky TV, streaming service NOW, and a revamped Sky Sports mobile app, Sky Sports+ will make it easier for fans to browse, discover and watch the sport they love. With the capability to show up to 100 live events via concurrent streams, fans will have more choice than ever before on what to watch,

while the dedicated Sky Sports+ linear channel will showcase a selection of the best live sport.

Once live, customers with a full Sky

Sports subscription won’t need to do a thing; Sky Sports+ will simply drop into the existing Sky experience, across Sky Glass, Sky Stream, Sky Q, and NOW. n

With banks tightening credit processes, Treyd fills a crucial gap in funding solutions

Stanley Tucci & Amy Huberman launch Tanqueray No.Ten’s celebration of exceptional cocktail artistry