July August 2023 Digital Issue

drinks

Vikings found in Louth pub

The Glyde Inn launches Viking experience in Ireland’s rst capital

Summer wines

Find out what varietals your customers are seeking this season

Meet the new chair of the LVA

Laura Moriarty speaks to Drinks Industry Ireland about growing up in the family business and the importance of seeing women in leading roles

Time to give us a break, a tax break please

Ireland is expensive. That’s a reality we’ve been living with for a long time. Recently released figures from Eurostat have showed that the price of alcohol and tobacco in Ireland is 116% more expensive than the EU average, and three times as high as the lowest price recorded in Bulgaria. Eurostat claims that the large price variation between the two European countries is mainly due to differences in taxation of such products with 28% of the price of an Irish pint paid for by the consumer going directly to the exchequer in VAT and excise. Irish excise rates are the highest in the EU now except for Finland.

Eurostat also found that Ireland is the fourth most expensive country in the EU for food and non-alcoholic beverages with prices 15% above the EU average and to add to that the cost of restaurants and hotels in Ireland are now 28.5% above EU average prices. While taxation is the real issue that needs to be tackled, questions should also be asked as to why Ireland has the second highest energy prices in the EU after Denmark, with the cost of electricity and gas sitting 38% above the EU average. The war in Ukraine should be affecting all EU countries similarly but again we manage to pay more for energy than most of our neighbours. There is a trend here.

Our cover interviewee for this issue is Laura Moriarty, the new chair of the LVA. She speaks about how Ireland has long struggled with an “extraordinarily high level of excise” that is applied to alcohol in this country. Moriarty says the LVA is committed to engaging with the government to seek a reduction in excise rates to try to create a level playing field with the rest of Europe. “It is the second highest level of excise across the EU/UK. When combined with VAT at 23% on alcohol this means that around one-third of the price of alcohol served in the pub trade goes to the government on tax. With the country’s finances in such good shape, seeking excise reduction will be an important element of our pre-Budget engagement later this year,” she warns.

Jonathan McDade, director of Wine at Drinks Ireland reiterates Moriarity’s call and says they are also asking government for a decrease in excise to put a stop to what he calls a tax on special occasions. He says, “We are calling for a 15% decrease on excise on wine over the next two budgets. As the cost-of-living crisis worsens, Irish consumers face the highest excise on wine in the EU, which is €3.19 on a standard bottle. For sparkling wine drinkers, the excise hit is doubled with a rate of €6.37 on a standard bottle. This is effectively a tax on life’s celebrations and special occasions.”

The months ahead are vital for the trade bodies to lobby the government and convince them to give the sector a break but if this happens the trade will in turn have to be ready to decrease its prices fairly sharply as the Irish public are well and truly sick of paying through the nose for food and drink.

Elsewhere in this issue, we took a trip to Louth this month to visit the Glyde Inn and meet proprietor Conor O’Neill. Aside from enjoying a trip to this idyllic slice of the east coast, this pub is a testament to what great drive and determination can achieve and demonstrates how important it is to keep pushing a business forward. The pub’s reputation for great seafood is widely known yet this is only one facet of the business and in todays market, a business in rural Ireland needs to have a few unique selling points to keep it on the tourist map. You can read about it on page 18.

Meanwhile, Maximilian Riedel of Riedel Glassware swung by Dublin this month to educate the trade on the important relationship between wine and wine glass. After a very interesting guided tasting, the crowd was in no doubt about the importance of the right glass and of course, the benefits of decanting.

Speaking of wine glasses, the summer wines feature on page 26 details the top wines that consumers are choosing during the warmer months.

Fionnuala Carolan Editor

We hope you are enjoying the summer so far and that the good weather in June ensured that business was brisk!

Feel free to contact me with any news or views on the trade. I’d be delighted to hear from you. Sláinte

Fionnuala.

While taxation is the real issue that needs to be tackled, questions should also be asked as to why Ireland has the second highest energy prices in the EU after Denmark, with the cost of electricity and gas sitting 38% above the EU average

ON THE UP

Summer of staycations set to boost on-trade

Data from CGA’s exclusive ‘Consumer Insights Report 2023’ reveals that four in five consumers in Ireland plan to go on holiday this year and a third plan to take a staycation. More than half of those planning a staycation say they go out to drink every day or most days while on holiday.

Dublin’s Celtic Whiskey Shop celebrates 20 years

Since the Celtic Whiskey Shop first opened its doors on 20 June 2003, the Dawson Street store and online shop has since become home to Ireland’s largest collection of whiskey and spirits. It organises and hosts Whiskey Live Dublin and the team run the annual Irish Whiskey Awards.

HEADING SOUTH

Diageo mourns the passing of CEO

Diageo announced the death of its CEO Sir Ivan Menezes.

Menezes was there at the creation of Diageo and over 25 years shaped Diageo to become one of the best performing, most trusted companies. Menezes leaves behind him, his wife, Shibani and his two children, Nikhil and Rohini. Debra Crew was appointed interim CEO with immediate effect.

Ireland 116% more expensive than the EU average for alcohol and tobacco

According to data compiled by Eurostat, the price of alcohol and tobacco in Ireland is 116% more expensive than the EU average. The cost of restaurants and hotels in Ireland is now 28.5% above EU average prices for eating out and accommodation. It claimed the large price variation is mainly due to differences in taxation.

QUOTES OF THE MONTH

“Having a mix of leaders through the women and men of the LVA brings a variety of talent, views, not to mention structural and cultural differences. It’s important to show the younger generations that women can take leading roles”

Laura Moriarty, chair of the LVA

New GM of Coca-Cola HBC Ireland, Northern Ireland

Coca-Cola HBC has appointed Davide Franzetti as the new general manager of its island of Ireland operations. Franzetti has worked for CocaCola HBC Italy since 2018 holding various roles including modern trade director and most recently sales director. He replaces Miles Karemacher who is to take up the role of general manager at CocaCola HBC Italy.

Sweetener used in sof drinks “possibly carcinogenic”

One of the world’s most common artificial sweeteners is set to be declared a possible carcinogen by the International Agency for Research on Cancer (IARC), the World Health Organization’s (WHO) cancer research arm. According to Reuters, aspartame, which is used in products from Diet Coke to Fanta Zero, will reportedly be listed this month as “possibly carcinogenic to humans” for the first time.

“Riedel Veloce is the first step in the direction to make it less obvious that something is machine-made versus hand-made and I think it is the new standard”

Maximilian Riedel, CEO Riedel

Glassware

“When you live in rural Ireland, you can’t sit on your laurels, you have to keep thinking outside the box.”

Conor O’Neill, The Glyde Inn, Co Louth

Diageo’s CEO Sir Ivan Menezes who passed away in June

Heineken partners with LVA and VFI in new recruitment campaign

a thriving on trade sector for our customers and our consumers!”

Padraig Cribben, CEO of the VFI, said: “From the charm of working in a local pub in Ireland and being at the heart of the community, or working in a bustling city centre pub in one of our many vibrant towns and cities, a career working in the on trade can be fun, fulfilling and flexible with working hours to suit people at any life stage.

Heineken is joining forces with the Vintners’ Federation of Ireland (VFI) and the Licensed Vintners Association (LVA) to roll out a new cross-industry campaign for the pub sector to attract new talent into Ireland’s on trade and showcase the dynamic career options on offer.

Staffing remains a challenge for publicans post-Covid and this campaign intends to highlight the many invaluable, transferrable, and internationally recognised skills that can be attained from working in the on-trade.

The digitally led campaign is called ‘There’s no Experience like Bar Experience’ and will feature video content that will run across all major social media platforms; You Tube, Instagram, Facebook, Snapchat and LinkedIn and on out of home media. Pubs will also have the opportunity

to run the campaign on their social channels and within the pub on their digital screens.

There is a significant number of open job posts across the sector and publicans are keen to show potential candidates at all life stages, how they can enjoy a varied and exciting career in Ireland’s vibrant hospitality sector.

For students looking at options for a summer job or part-time role, the sector can offer a sociable job with great perks, or for candidates looking to return to the workforce, the flexible hours can be very appealing.

Aisling O’Brien, channel marketing manager, Heineken Ireland, said: “We are delighted to launch our ‘There’s no Experience like Bar Experience’ campaign with the VFI and LVA. It firmly shows Heineken’s commitment to our customers and helping to solve industry pain points so that we have

n Off-licences with a retail area of less than 250

“As a key supplier and supporter of our on-trade in Ireland, we are delighted to collaborate with Heineken on this initiative to shine a spotlight on the incredible people that stand behind our bars proudly delivering a world-class consumer experience and enjoying every minute of it. We are still feeling the effects of Covid on our staffing levels and this campaign puts our sector back out there as a great career option.”

Commenting on the campaign, Donall O’Keeffe, CEO of the LVA, said: “Dublin pubs deliver some of the best bar experiences in the world and many people have taken their first steps into successful careers in our bustling bars. This campaign is coming at a really important time as staff shortages continue. As students break for summer and as other potential candidates consider returning to the workforce, we want to make sure this campaign connects with them to show the transferable skills our sector offer. This campaign with Heineken is a calling card for one of the best jobs in town; a role in one of the Dublin’s great pubs.”

Re-turn confrms take-back exemptions for plastic bottles and containers

In preparation for going live on 1 February 2024, Re-turn, the operator of Ireland’s Deposit Return Scheme (DRS) for empty bottles/containers, have announced the take- back exemptions for deposit return.

Retailers operating from shops and off-licences with a retail area of less than 250 sq. ms will be able to apply for a take-back exemption. This is to facilitate smaller retailers

with limited retail and storage space. They will also need to display a QR

code locator – visible to all customers in-store – to find the nearest Deposit Return Point.

According to Re-turn, the exemption will alleviate the takeback pressure on smaller retailers and will result in a large number of takeaways, mobile vans, vending machines and a range of other small venues being able to apply for a take-back exemption.

n Campaign highlights the skills that can be attained from working in the on-trade

Donall O’Kee e, CEO of the Licensed Vintners Association, with Aisling O’Brien, Heineken Ireland and Padraig Cribben, Vintners’ Federation of Ireland

sq.

The exemption will alleviate the takeback pressure on smaller retailers

n Businesses signing up to the Food Waste Charter voluntarily commit to measure their food waste

Call for organisations to help cut Ireland’s food waste by 50%

All businesses and state agencies operating across the food supply chain have been called on to help Ireland reduce its food waste. The Environmental Protection Agency’s (EPA) new Food Waste Charter –which builds on its 2017 charter that focused on the grocery retail sector – expands the call to action to every organisation in Ireland’s food supply chain.

Businesses signing up to the Food Waste Charter voluntarily commit to measure their food waste, set targets, and take action to reduce food waste, and to report annually on progress.

In 2020, Ireland generated 770,000 tonnes of food waste across primary production, manufacturing and processing, distribution and retail, restaurants and food services, and

households. The manufacturing and processing sector was the second biggest producer of food waste (after households at 31%), accounting for an estimated 29% of all food waste produced (219,500 tonnes).

Ireland has committed to halving food waste by 2030 under UN Sustainable Development Goal 12.3. Membership of the Food Waste Charter is open to businesses that produce, process, manufacture, distribute or sell food and drink and to supporting organisations that commit to championing the Food Waste Charter within their areas of responsibility.

“With almost 800,000 tonnes of food waste generated in Ireland annually, meeting Ireland’s commitment to halve food waste by 2030 is very challenging, and we

don’t have much time,” said EPA director general Laura Burke.

“We need to work together; every business along the food supply chain and in the food services sector must play their part to reduce food waste. These businesses are called on to sign the Food Waste Charter and make a commitment to prevent food waste,” she said.

Beer production and exports up following pandemic

Beer remains Ireland’s favourite alcohol beverage, but consumption remains below pre-pandemic levels and more and more consumers are trying zero alcohol variants of their favourite beer.

The annual Irish Beer Market Report from Drinks Ireland|Beer, shows that the ending of the pandemic resulted in a 110% increase in total production of beer in Ireland as both the domestic and international markets reopened, but beer- and overall alcohol consumption – continues to decline.*

It found that beer’s share of the national alcohol market grew by over 8% to 43.5%, meaning it remains Ireland’s favourite drink.

Total beer production in Ireland more than doubled in 2022, as national and global restrictions put in place due to the Covid-19 pandemic were phased out and people once again were able to drink their favourite beer in pubs, clubs and restaurants. Two thirds of beer is purchased in on-trade venues like bars.

The UK is the biggest export market for Irish beer, followed by the United States, France, Germany, and Belgium.

While consumption grew year-onyear in 2022 as pandemic restrictions were lifted, total consumption is still down over 3% compared to 2019 with per capita consumption down by 7.8%, mirroring a continued fall in alcohol consumption in Ireland over the last 20 years.

Nearly 60% of the beer consumed in Ireland is lager, with stout accounting for nearly 35%.

Meanwhile, 28% of the price of a pint paid for by the consumer goes directly to the Exchequer in VAT and excise, with Irish excise rates the highest in the EU except for Finland. Sales of zero alcohol beer increased by 25% last year and 0.0% beer’s market share has increased four-fold over the last five years. All signs are that Ireland will develop a significant zero alcohol beer market in the years to come if promotion continues.

“The recovery in beer sales, following the full reopening of pubs due to the ending of Covid-19 restrictions, is to be welcomed,” said director of Drinks Ireland Cormac Healy. “These increased sales followed large drops in consumption in 2020

and 2021, as consumers stayed home. However, it is notable that beer sales have not fully recovered, as consumers generally reduce their alcohol consumption. Ireland’s extremely high rates of excise duty on beer does nothing to help sales either, of course.

*Data from Revenue shows that beer consumption fell by 3.2 % between 2019 and 2022.

Overall alcohol consumption has continued to decline on a longerterm basis also. Over the last 20 years, alcohol consumption has reduced by about 30% since the peak of 2001.

Minster Charlie McConalogue, Laura Burke, director general of EPA and Minister Ossian Smyth at the launch of the Food Waste Charter

n However consumption remains down on pre-pandemic levels according to new report from Drinks Ireland|Beer

Beer’s share of the national alcohol market grew by over 8% to 43.5%, meaning it remains Ireland’s favourite drink

n Follows €25m investment in new facility to meet consumer demand Guinness 0.0 production to increase by 300% at St James’s Gate

Production of Guinness 0.0 is set to increase by almost 300%, following an investment of €25 million in a new facility at St. James’s Gate to meet growing domestic and global demand for the non-alcoholic stout.

The new production facility includes six new processing vessels with a total capacity of 500,000 hectolitres (almost 90 million pints), and a twostorey building, where the alcohol is gently removed through a cold filtration system.

All global production of Guinness 0.0 takes place at St. James’s Gate with the main export markets including GB, Europe, US, Canada, Middle East and South Korea. In Ireland, demand continues to grow since the product launched in 2021. It is forecast that the non-alcoholic alternative will account for 10% of all Guinness trademark sales in Ireland in the coming years.

This is a major expansion in production capacity for Guinness

New facility includes six processing vessels with a total capacity of almost 90 million pints

0.0 since it launched just two years ago. The exceptional quality of Guinness 0.0 is a result of a fouryear development process, which sees the non-alcoholic alternative taking an additional day to produce in comparison to the original stout.

“This expansion in production capacity at St James’s Gate is a

testament to the quality of Guinness 0.0 and the growth of the nonalcoholic category, as consumers look for more choice on different occasions,” said managing director of Diageo Ireland, Barry O’Sullivan. “We expect the growth of Guinness 0.0 to be another export success story for Ireland.”

n Additional capital will be used to boost production capabilities, enhance brand development and support expansion into new markets

Powerscourt Distillery invests €25m in global growth plans

The Powerscourt Distillery has announced plans to invest €25 million into its global growth plans. Based in Enniskerry, Co. Wicklow, the Irish whiskey producer secured the loan from PNC Business Credit.

Powerscourt said it will use the additional capital to boost its production capabilities, enhance brand development and support its expansion into new markets worldwide. It will also use the facility to refinance previous funding and for general working capital.

“Leveraging our substantial whiskey stocks makes great sense. It will enable us to continue growing at the

pace we want and further develop our brand globally,” said Roger Duggan, general manager of Powerscourt Distillery.

“More importantly, it will allow us to achieve our ambitions with greater

“Leveraging our substantial whiskey stocks makes great sense. It will enable us to continue growing at the pace we want and further develop our brand globally,” said Roger Duggan, general manager of Powerscourt Distillery

financial stability and certainty in the years ahead.”

The Distillery received support in the transaction from specialist corporate finance advisor HNH, whose director Bruce Walker led the financing exercise.

Walker said the deal is “a great result for The Powerscourt Distillery and the outcome of a competitive process led locally by the HNH team.

n On the

26 September ‘23, Findlater & Co. will host its themed 200th birthday party in the RDS Concert Hall

Happy 200th birthday to Findlater!

Findlater & Co proudly commemorates its bicentennial anniversary. Founded by Alexander Findlater in 1823 as ‘Alex Findlater’ on Burgh Quay in Dublin selling Irish and Scotch Whiskey, and

soon grew his business to include wine, coffee, and tea.

Findlater was a successful businessman expanding his interests across Dublin and further afield to include outlets in the UK. He even opened a brewery in North Dublin in 1852 after success exporting Porter to America

Following the passing of Alexander Findlater in 1873 , his nephew, John, took the reins and opened food and wine stores in the main residential districts of Dublin, along with a headquarters in Upper O’Connell Street.

portfolio became part of Findlater Grants (incorporating Grants of Ireland Ltd.), before merging with Woodford Bourne in 2009 to create the Findlater Wine & Spirit Group, and was rebranded in 2016 as Findlater & Co. 2023, is the year it celebrates its 200th anniversary, bringing alive the entrepreneurial spirit of Alex Findlater with the theme ‘The Past Meets The Future’ throughout its events.

This July, a special release from Findlater & Co. will see “The Past Meets The Future” with a special gift celebrating 200 years

The business continued, managed by three generations of the family, and finally trading as Findlater Wine Merchants from the old-bonded vaults under the Harcourt Street Railway Station.

In 2001 the business was purchased by Cantrell & Cochrane and its

n Ideal for the discerning traveller in search of a luxurious pre-flight drink

This July, a special release from Findlater & Co. will see “The Past Meets The Future” with a special gift celebrating 200 years! The gift contains two very special wines - one showcasing tradition and history, the other representing the future with a nod to its Give Wine a Future initiative.

On the 26 September ‘23, Findlater & Co. will host its themed 200th birthday party in the RDS Concert Hall for a night of celebration.

Diageo Ireland opens premium cocktail bar at Dublin Airport

Tailors Bar is a premium cocktail, and spirit experience that has just opened in Terminal 2 at Dublin Airport. Ideal for the discerning traveller in search of a luxurious pre-flight beverage, Tailors Bar is an internationally styled cocktail bar, with subtle nods to the fashion world evident in the glamorous lounge. Upon arrival guests are offered a swathe book styled cocktail menu, including brands like Ketel One Tanqueray Gin, and, Roe & Co whiskey.

Tailors Bar, a premium cocktail, and spirit experience, has just opened in Terminal 2

Open seven days a week from 10am-7pm and located next door to the Sunglasses Hut in the central thoroughfare of Terminal 2, Tailors is a bar and table service bar with limited seating managed on a first come first served basis, so even more reason to leave plenty of time to relax and enjoy a cocktail before you hear that final call for boarding. n

Boann Distillery unveils ‘Summer Solstice’ Whiskey

Boann Distillery celebrated the summer solstice on June 21 by launching its newest creation, the ‘Summer Solstice’ release, marking the second single cask bottling from Boann in just six months.

The Single Pot Still Irish Whiskey was unveiled to a select group of whiskey enthusiasts at a Summer Solstice Tasting event in the distillery as part of the Boyne Valley Food series, where attendees became the first to savour the new release.

Last December, Boann celebrated the winter solstice with its first Irish Single Pot Still Whiskey, ‘Solstice’, reviving whiskey distilling for the first time in the distillery’s home town of Drogheda in 160 years.

The much-anticipated ‘Summer Solstice’ is the second Irish Single Pot Still whiskey from Boann, after undergoing three years of maturation in a 225-litre Rivesaltes Rouge Barriqu single cask from the LanguedocRoussillon region in Southern France.

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

On the longest day of the year, guests sampled both the Summer Solstice and Winter Solstice whiskeys, along with Boann’s acclaimed

Single Pot Still ‘New Born’ expression and ageing spirit. To enhance the tasting experience, each whiskey was paired with canapés carefully curated by culinary creatives Glasgow Diaz and sourced from local Boyne Valley farms, growers, and producers.

“Following the resounding success of our augural Irish Single Pot Still Whiskey unveiled during last year’s Winter Solstice celebration, Boann Distillery is aiming to captivate whiskey lovers again with our craftsmanship, passion and innovation,” said Pat Cooney, Boann founder and entrepreneur.

“Summer Solstice will have a limited release of only 401 bottles, so it is sure to captivate connoisseurs and collectors alike.”

A 500ml bottle of ‘Summer Solstice’ Single Pot Still whiskey can be purchased for €150 exclusively on boanndistillery. ie with a limit of two bottles per person.

Coca-Cola HBC launches premium tonics and soda

Recently launched Three Cents o ers premium, artisanal beverages crafted without any preservatives or artificial colourings. The range, includes tonic and soda beverages, o ering a premium solution to always create the most flavoured and balanced drinks, within seconds.

Three Cents was founded in 2014

by a group of forward-thinking bartenders in search of the perfect cocktail mixer. Three Cents premium Tonic and Soda Beverages are inspired by the late 19th century soda fountain culture and artisanal production. Mastering the science of bubbles, Three Cents created the bubbliest product ever, Three Cents

artisanal beverages.

Coca-Cola HBC has launched Three Cents artisanal Beverages into the Irish market. There are ten flavours of tonics or soda, available in 200ml NRG bottles, that can can be enjoyed plain or as mixers in long drinks and cocktails. Available now at select locations across Ireland. n

The ‘Summer Solstice’ Single Pot Still Irish Whiskey has been matured for over three years in a 225-litre Rivesaltes Rouge Barrique single cask from the Languedoc-Roussillon region in Southern France

The alcohol health labelling debate

In May, Ireland became the first country to introduce comprehensive health labelling on all alcohol products in the EU and the second country worldwide (after South Korea) to introduce cancer warnings on alcohol products.

The mandatory health labelling of alcohol products were signed into law by Minister for Health, Stephen Donnelly and will apply from 22 May, 2026, in order to give businesses three years to adapt to the new requirements.

Prior to the law being passed concerns were expressed across Europe and especially by countries including Italy, whose foreign minister and deputy prime minister Antonio Tajani said in January that the plans were an “attack” on his country’s identity.

Coldiretti, Italy’s biggest farmers’ association, described the then proposed laws as a “direct attack” against their country. Coldiretti noted that Italy was a key exporter of wine, with more than half of the

industry’s € 14bn of annual revenues coming from abroad.

“The green light from the European Union for alarmist wine labels in Ireland represents a dangerous precedent as it risks opening the door to other legislation capable of negatively influencing consumer choices,” the association said in a statement. “It is completely improper to equate the excessive consumption of spirits, typical of the Nordic countries, to the moderate and conscious consumption of quality products with lower alcohol content, such as beer and wine,” it said.

Solo run

Back home, Drinks Ireland said the government must explain why it is doing a solo run on alcohol labels, when the EU is already planning a harmonised approach to health labels and international processes have not concluded.

An EU process last year saw Ireland’s alcohol labels meet significant opposition from 13 EU member states,

Cormac Healy, director of Drinks Ireland is calling on the government to address international concerns from the EU and beyond

Health labelling of alcohol in Ireland has been passed into law despite opposition from the EU and the WTO. Drinks Industry Ireland looks at who is for and who is against this new legislation as plans to roll it out progress

including France, Italy, Portugal, and Spain, principally on the grounds that it is trade distorting within the EU Single Market and undermines a planned harmonised EU approach on health warning labels on alcohol. Drinks Ireland said that this opposition from Ireland’s trading partners needs to be recognised and if not it will hurt the reputation of the country’s drinks products in the home market.

Drinks Ireland also said that the legislation will have a significant negative impact on Irish producers not only reputationally but logistically and in terms of massive additional costs, in particular small breweries and distilleries, at a time when there are already massive external pressure from inflation and other issues

According to Cormac Healy, director of Drinks Ireland, “Unfortunately this is an example of zealotry rather than evidence-based legislation. We would call on government to urgently address these significant international concerns from the EU and beyond and explain why Ireland is going alone on alcohol labels at a time when harmonised labels are being planned across the EU. The government have been staunch defenders of the harmonised EU market, but is now clearly causing unnecessary tensions with important trading partners. We do not need two labelling systems. The logic remains that Ireland works with the EU on its plans for a harmonised approach.”

Last month, a number of Brussels based European organisations representing the spirits, beer and wines sectors lodged formal complaints asking the European Commission to open an infringement procedure against Ireland for breaching EU law. They call out the Irish proposals as a disproportionate trade barrier, undermining the Single Market and that other less trade disruptive approaches can and should be taken. Again this process is not complete.

WHO meeting

Meanwhile Ireland’s plans for alcohol labelling were discussed at a World Trade Organisation (WTO) meeting last month. It was on the agenda of the Technical Barriers to Trade Committee, a forum for the organisation’s 164 members to discuss and mediate potential disputes over regulations.

The United States, Mexico, and the Dominican Republic raised concerns that Ireland’s new alcohol labelling requirements could present a barrier to trade. Objections at the meeting centred on requirements for exporters

to produce labels specific to Ireland from 2026, which the critics argued would create new costs and a ect the ability of businesses to move product within the European market.

Speaking on behalf of Ireland, a representative for the European Union denied that businesses would be required to produce custom labels, saying stickers could be placed on the products after they were imported into Ireland.

tr de o osition

Françoise Gilley, who runs the Terroirs wine shop in Donnybrook, Dublin with her husband Sean, is originally from the Loire valley in France. She is staunchly opposed to the new labelling laws.

She told the Irish Times, “There is nothing wrong with wine. It comes from the earth, the vines are deeprooted, and if you have a good wine, it is full of minerals, full of goodness. It is healthy, [if consumed] in moderation of course.”

The Donnybrook shop sources wine from almost 200 producers for whom putting health warning labels on the back of their bottles just for the Irish market, will create extra work and logistical challenges.

According to her husband Sean: “My feeling is that I have no problem with having warning signs at the back but it has to be done in a discreet way, not to take the enjoyment out of it and destroying a beautiful label that these vineyards have put time and e ort into producing, [by] having a disastrous label at the back saying wine causes cancer. It has to be done in an appropriate way.”

Su ort ro uro re

Despite the widespread opposition, Eurocare, an alliance of 51 organisations that aim to reduce and prevent alcohol-related harm in Europe, praised the government’s plans in a letter to Taoiseach Leo Varadkar, Tánaiste Micheál Martin and Minister for Health Stephen Donnelly. It likened the initiative to the workplace

smoking ban brought in by Ireland almost 20 years ago.

The alliance predicted it would lead to other countries bringing in similar policies, saying “we know from the experience of our colleagues in tobacco control that where Ireland leads, the rest of Europe and the world will soon follow”.

The letter is signed by Eurocare president Dr Peter Rice, secretary general Florence Berteletti, and board member Dr Sheila Gilheany, chief executive of Alcohol Action Ireland.

They praised Varadkar, Martin and Donnelly for their “leadership and courage on public health matters”. They wrote: “Getting legislation on to the statute books is di cult. Implementing world leading provisions in the face of fierce opposition from the alcohol industry is a di erent challenge again.”

The letter describes the Irish initiative as a game-changer in public health policy, adding “you have the support of the entire public health community in Europe and in the world”.

While the idea of having warning labels on alcohol does not appeal to many in the industry, it seems like the legislation is going ahead and it will have to be accepted. We will have to wait to see if it creates any long term issues for the Irish market or if we become leaders in the field of alcohol labelling and spearhead a worldwide campaign. n

Last month, a number of Brussels based European organisations representing the spirits, beer and wines sectors lodged formal complaints asking the European Commission to open an infringement procedure against Ireland for breaching EU law

Eurocare, an alliance of 51 organisations that aim to reduce and prevent alcohol-related harm in Europe, praised the government’s plans

Licensed to lead

Laura Moriarty has recently been appointed chair of the Licensed Vintners Association. With a prominent career in hospitality and retail, she is in a good position to head up the LVA through an important year ahead when the association will be lobbying for the successful implementation of the Sale of Alcohol Bill and seeking to keep the VAT rate at 9%

One might think that as the eldest of three children, Laura Moriarty’s position in the family business was a fait accompli. However, it’s evident that her personality and drive also had a lot to do with the fact that she is now head of operations of the Moriarty Group, not to mention the new chairperson of the LVA.

Moriarty’s father Luke established the business back in the 1980s, one that is unusual in that it’s a mix of retail and hospitality, with three SuperValu stores (Balbriggan, Skerries and Palmerstown) and two hotels –The Bracken Court in Balbriggan and the Courtyard in Leixlip.

She says that her father was and still is her mentor, and that she has learned so much from him and still relies on him to give sage advice whenever needed. “Luke, my Dad, made it look seamless and e ortless because he really enjoyed what he did,” she explains. “He had a passion for business and he was so good with people. You could just see how everybody respected him and he was fair and tough when he needed to be. I followed him around like a little puppy when I was young and I just got a grá for it.”

She admits that growing up in a family business allowed her many opportunities and she welcomed those and choose to work across a wide variety of departments in the retail business in her early 20s to gain valuable experience.” My experience in the business through retail and hospitality from a young age has definitely shaped the type of businesswomen I am today,” she says. “I have learnt from so many types of managers and held so many roles over the years all of which have given me real grounded working experience and the motivation to make sure the Group continues successfully onto the next generation while leaving my own stamp on it with my fellow directors, including my sister Yvonne and brother James,” she says.

Growing into the role

Her childhood was peppered with visits to the shops at the weekends and she says she is repeating history with her children now. “You have to check in on the business if there is an issue or just to throw the head in and to be seen so you can be relatable and maybe solve a problem and maybe more importantly, that the customers see you. Our customers are everything in the local communities that we operate in.”

While her career started with retail

in their first shop in Crumlin in the early 80s, the Group branched into hospitality in 2009 with the opening of the Bracken Court Hotel in Balbriggan and the Courtyard in Leixlip in 2005. She holds a Diploma in Hospitality Management from Cornell University in the US as well as a Degree in Business from Technological University Dublin. She says that her Dad told her in no uncertain terms that she needed to quickly learn her way around the hospitality trade.

“Luke opened the Bracken Court Hotel and he turned around and said,

‘you better learn how to run bars and hotels’ so I went o and did a Failte Ireland course and completed a higher diploma in hotel management with Cornell University”.

She took to hospitality immediately and that became her sole focus for a time before becoming operations director for the group.

A people person

She was only in her twenties when she took on a huge role in the company, an age when most are travelling or still working out what they want to do with their lives. Did it phase her being so young and shouldering such huge responsibilities, we wondered? “No, to be honest, I always come back to being a people person,” she says. “I like people, I get on with people. I like to listen to people, I like to learn

from people and I love customers and the chit chat so it was a natural progression for me. Then confidence came with knowledge and I kept upskilling. Even to this day, could I go in and manage a SuperValu if the manager is on holidays – yes I can. Can I go in and run the full operations of a hotel? Yes I can.”

A major influence on her life and her utmost female mentor and inspiration was her Mum Carol who sadly passed away last September. Her mum worked full time in the business in the early years and then went part time as she reared her family. Moriarty says that her mother allowed her father the freedom to do what he needed to do with the business. “She was certainly some woman for one woman,” she says smiling. “Between both of them we were nurtured and grown into the business.”

We are opposed to deregulation and have concerns about the potential operation of Cultural Amenities. We are looking forward to the Bill being introduced in the Dail later this year and to engaging with the Minister and Cabinet Ministers and the Dept of Justice.

Laura Moriarty at the LVA Members’ BBQ 2023

Introduction to the LVA

Moriarty has been a member of the LVA since 2009 and no doubt she was a breadth of fresh air to an organisation, that was traditionally run by men in a male dominated sector.

“I was asked to be on the board in 2019 by Ronan Lynch (of the Swan, Aungier Street) and my initial response was, ‘no way’, but I came around and realised it was an honour to be asked and you are going to be surrounded by like-minded business people so the experience will be amazing which it has been. You are a little closer to the topics that a ect you. And then when you get to the board, it’s a deeper dive. You’re involved in the wellbeing discussions of the future of the trade. Every opinion matters, every opinion counts.”

The Council consists of 45 members with eight members on the Board. Speaking about her new role, Moriarty said, “It is a great honour to have been elected chair of the LVA. During the course of my term I will do all I can to continue that legacy and to help support the LVAs e orts to protect and promote the amazing hospitality provided by all our members across the capital,” she said.

The new vice chair will be Willie Aherne of The Palace Bar, Fleet Street. The election of Moriarty and Aherne was very much welcomed by LVA CEO, Donall O’Kee e. “In Laura we have a very successful businesswoman who has forged a strong career path across both hospitality and retail and will bring a wide range of insights to our work supporting the Dublin trade over her term in o ce.,” he said. There is mutual appreciation there with Moriarty saying that O’Keefe is a great asset to the LVA with a high profile in the press and vast experience lobbying on behalf of the organisation.

If you can see it, you can be it

Another strong female role model for Moriarty was publican and former chair Deirdre Devitt, the first female chair of the LVA in 2017. “Myself and Deirdre would be close friends. All the chairs have come with a wealth of knowledge and I’ve learned from them all but it was nice to have a woman to learn from too. Deirdre perked up my interest a little bit more and that’s when I really got stuck into it,” she reveals. Alison Kealy, the outgoing chair is also someone that Moriarty admires. “Two great female chairs not only for this organisation but they excel in their own businesses too. Having women in business and more specifically senior or leading roles brings diversity through the industry. Having a mix of

leaders through the women and men of the LVA brings a variety of talent, views, not to mention structural and cultural di erences. It brings impact and courage for others to follow suit. It’s important to show the younger generations, particularly for my daughter Abi and friends’ daughters too, that women can take leading roles,” she says.

On the agenda

The Sale of Alcohol Bill and the VAT rate are the two most pertinent issues for the trade at present. She says that the Sale of Alcohol is a welcome generational change and the LVA likes a lot of the Bill but there are a few areas that they are seeking clarity on.

“We are opposed to deregulation and have concerns about the potential operation of Cultural Amenities. We are looking forward to the Bill being introduced in the Dail later this year and to engaging with the Minister and Cabinet Ministers and the Dept of Justice,” she explains.

Maintaining the 9% VAT rate is something else the LVA are focused on and Moriarty says that they really don’t want to see the government adding to inflation challenges that already exist by reintroducing the 23% VAT rate. “The rate right is 9% and that is an internationally competitive rate, and the government should give it some serious thought not to change this later in the year.” she says.

Ireland has long struggled with an “extraordinarily high level of excise that is applied to alcohol in this country”. Moriarty says the LVA is engaging with the Ministers & Dept of Finance yearly to seek a reduction in this rate to try to make it a level playing field with the rest of Europe.

“It is the second highest level of excise across the EU/UK. When combined with VAT at 23% on alcohol this mean that around one-third of the price of alcohol served in the pub trade goes to the government on tax. With the

country’s finances in such good shape, seeking excise reduction will be an important element of our pre-Budget engagement later this year,” she warns.

Publicans relied heavily on trade organisations during Covid as they looked for direction in unprecedented times. Moriarty feels like the LVA really proved its worth during this time.

“In the past and especially throughout the Pandemic there were massive achievements with the CRSS payments. Without these many businesses would not have survived. The EWSS was a clear focus of intent and provided businesses with the security to keep employment without question. Other things like rates, outdoor dining fees and licenses fees were waivered.” To see such positive initiatives come into play has been

very satisfying for Moriarty who comes across as someone who likes to get things done e ciently.

As we say goodbye, she has a a busy day ahead being all things to all people, but you can tell that this role, despite adding to her already heavy workload, is something that she will cherish and give her all to. n

Alison Kealy, Ivan Yates and Laura Moriarty. Moriarty says the LVA is engaging with the Ministers & Dept of Finance yearly to seek a reduction in excise rate

Laura Moriarty and outgoing chair Alison Kealy who Moriaty says has been a great inspiration to her

My experience in the business through retail and hospitality from a young age has definitely shaped the type of businesswomen I am today,”

Live a little Pura

Shane McLave, managing director of Excel Recruitment speaks to ex rugby star Paul Wallace about his new business venture, a range of low calorie drinks called Pura

Although Paul Wallace retired from professional rugby twenty years ago we still see him on TV regularly on Sky Sports or hear him on the radio talking with vast knowledge and passion about the sport that he excelled in during his career from playing with UCC, Munster, Leinster, Saracens, Ireland and the British and Irish Lions. Wallace started out during the period before professional rugby was even a thing and talking to him last week after Munster won the URC you can tell that his enthusiasm for rugby is equally matched by his enthusiasm for his new venture “Pura”.

Pura Distributed by Natio is a range of 100% natural ingredients based canned sodas and infused fruit drinks in cartons aimed at kids, with no colours or preservatives and it is low in sugar. I met with Paul recently to taste some of the products and chat to him about his new business venture.

How did you end up in the drinks industry?

I was lucky in my rugby career in that I got to travel a lot for games and I made some lifelong friendships and it was my time playing in South Africa that a friend I made there contacted me to see if I would be interested in coming on board with Pura. I studied Business in UCC and have worked in the international commercial property sector since I stopped playing professional rugby.

There are plenty of drinks on the market with zero calories. What makes Pura different or healthier than them?

Pura is a low calorie drink, not a no calorie one and a fantastic range of mixers that we would see replacing many current favorites. Shaking up

the traditional mixer market, our products are made from 100% natural ingredients. We do have a small amount of sugar in our products but they are natural and as sugar has been around a very long time we know what the pros and cons are, whereas with the many zero calorie products that are available the only way this can be done is with artificial additives which we don’t even know the long term affects of yet. People look at zero calorie beverages and think that it must be okay to drink in high quantities daily, but this is sadly not the case. As a father of two five-year-olds I know well how many products out there are aimed at kids and are full of nasty stuff and I personally believe there should be a

tax on artificial sweeteners and not just on sugar. I think any kind of soda, whether it is aimed at kids or adults needs to be a special treat.

As somebody who sells beverages with a healthier natural USP what is your opinion on alcohol when it comes to the sponsorship of sports?

I think when it comes to sporting organisations many of them rely heavily on the sponsorship that they receive and would struggle to continue if this funding was banned altogether but at the same time the approach to this needs to be based on common sense. I think the zero alcohol movement has been a good compromise as sport and alcohol don’t mix in many ways. I have always been big on fitness and I think that with the level that many sports are played at now across many different disciplines if you want to be at the top of your game you would be advised to steer clear as much as possible. Don’t get me wrong, I love to go for a few pints of Guinness in Franks of Monkstown or Doheny & Nesbitt and I love the atmosphere that you can find when you go into many of the fantastic pubs we are blessed with in Ireland so I am not anti-alcohol but just like sugar you have to think of it as a treat and drink responsibly.

Check out Pura at www. livealittlepura.com to find out more about Wallace’s new products. n

Shane McLave, managing director of Excel Recruitment

I think the zero alcohol movement has been a good compromise as sport and alcohol don’t mix in many ways

Sea sessions

The Glyde Inn in Annagassan, Co Louth is so much more than a pub; it’s an experience. Fionnuala Carolan met with Conor O’Neill who runs this charming establishment alongside his parents Paul and Anne O’Neill, the founders of the business

There are not too many places (I’d hazard a guess to say no other place) where you can don a Viking helmet while sitting at a Vikingboat inspired table laden with fresh Irish seafood while learning about the history of the Norsemen. The Glyde Inn o ers this very unique experience to its guests who can then enjoy live traditional Irish music while taking in breathtaking sea views. The Viking experience, which brings thinking outside the box to a whole new level, is mainly marketed towards tourists but the pub is already firmly on the map for its rich history and a reputation that precedes itself for its superb seafood. Conor O’Neill and his family are very much part of the local fabric, with di erent family members owning other businesses in this

quaint Co Louth village by the sea.

“The building dates back to 1770,” explains O’Neill. “My father took over here in the mid 1970s and turned it into a pub. Prior to this is was used to store flour for the bakery next door.” The bakery was run by O’Neill’s grandfather who by all accounts was

a very talented baker and all round good businessman. “My grandfather worked on The Queen Mary as a baker and he got word that the bakery here wasn’t going too well and was asked would he come back to help out as it was getting to the stage that they were thinking of selling it. So he came back and took over the bakery and did well out of it and eventually bought the bakery, bought this building, the shop across the road and the other pub up the road here. It’s all still in the family. He had a farm up the road aswell so he obviously did very well out of the bakery.”

It was Easter Sunday 1976 when O’Neill’s father Paul took over the Glyde Inn. Prior to that he was a bread man in the bakery. The pub has changed dramatically since those early days, with a sizable extension and they

Conor O’Neill is the managing director of the Glyde Inn

have come up with various initiatives to keep the punters coming back and make it a destination on the tourist map.

Food and music are key

Food and music are very much entwined here. There is live traditional music every Tuesday, Wednesday, Friday and Sunday performed by a group of local musicians with Conor’s father, Paul O’Neill playing the harmonica.

The pub is renowned for its food which came about by chance really. O’Neill explains how his mother began cooking for the pub. “A few people came in one day and asked if there was any chance of something to eat and Mum happened to have soup on so she said they could have that. Then the next day a few more arrived in and we realised there was something in this. She went down to Darina Allan in Cork to do a cookery course and after that she did all the cooking for a while. All of a sudden it was thronged. My mum still does the baking – the apple tarts and the breads,” he says.

Co ee is another big focus of the business. O’Neill and his wife honeymooned in Guatemala and spent time tasting co ee and fell in love with a single origin Guatemalan blend. They decided to import it and have a local roastery in Dundalk roast the beans for them. “It’s more expensive than your average co ee but I think it’s worth it,” says O’Neill. A hatch at the front of the pub ensures that they have a really good takeaway co ee trade.

High achievers

The pub walls are adorned with a host of accolades from across the hospitality industry such as the National Geographic World’s Best Places to Eat Award, Irish Pub Award, National Pub of the Year Award and an Irish Restaurant Award. It is clear that there is a drive behind this business and O’Neill obviously didn’t lick it o the ground. “I suppose it came from Dad and my uncle,” he says when asked about it. “It’s pretty clear that there is business in the blood on both sides. My uncle did so well in the village and my mum grew up in a pub in Dunleer and my grandfather on that side was very good in business too.”

It hasn’t all been plain sailing though. They have seen their fair share of hard times with the downturn in 2008/2009 which came just after a big investment to extend the pub and of course, they were stopped in their tracks like the

rest of the industry when Covid hit. O’Neill says that they “tried everything in Covid” including take away pints and take away food, outdoor markets and they even covered the terrace with a marquee to host outdoor dining. They

used the time to rebrand and relaunch the website and that has really transformed the business so for every cloud, there really is a silver lining.

Viking experience

So where did the idea for the Viking themed events stem from? O’Neill explains that Annagassan is one of the largest Viking sites in the world and in 841, it was the capital of Ireland and remained so for 12 years before Dublin. “In 2010, there was a dig on the site and they unearthed a huge amount of archaeological artefacts and remains that proved the Vikings were here and a lot of it is up in the National Museum now. It was worldwide news when this happened and the next week, there was nothing. I thought we need to do something

The Viking boat shaped table where the virtual reality experience takes place

Just like Narina! It is thought that CS Lewis wrote The Chronicles of Narnia in the area inspired by the scenery

with this.” They started with an annual Viking festival and at one point it brought 10,000 people into the village but it ran its course. O’Neill wanted to keep this story alive so he came up with the idea of linking food to the Vikings and so this virtual reality experience was born. “We’ve had some help from the National Museum in Dublin and some local historians and it takes you on a tour of the Viking site back in 1841 in Annagassan through the eyes of Bjorn the bear. So you get a feel for what it was like.” The experience can be prebooked online on the glydeInn. ie for a minimum of six and a maximum of 30 people. O’Neill has already sold it to about 50 di erent tour operators for next year so he’s very positive about it.

While guests are enjoying the Viking story the kitchen is working away preparing the seafood which can include anything from lobster, razor clams, mussels, cockles, whatever is delivered o the boats that day. “When guests take o the headsets that banquet is in front of them. I have developed my own Irish Pale Ale with a local brewery and that goes really well with the seafood. Then they can stay for drinks and the music too,” he explains.

Looks like Narnia

Another facet of the business is its proximity to the sea. The back terrace is connected to the beach so you couldn’t be closer. The scenery is spectacular with the Mourne and Cooley mountains in the distance and O’Neill has reason to believe that this was inspiration for the book the Chronicles of Narnia by CS Lewis. “We knew he [CS Lewis] spent time in Belfast but we never knew he spent time here in the village of Annagassan and nearby Salterstown until a book named The Chronicles of Narnia and the Wee County was written about it. It’s believed that he wrote some of the Chronicles of Narnia sitting at this very bar.”

“The book alludes to the fact that his interpretation of Narnia is the view we have out the back of the restaurant. It is beautiful in the summer and equally beautiful in the winter when they are snowcapped and he describes this area as a place of unearthly beauty. I want to come up with a medium to tell the story. That’s the next thing,” he promises.

Future

With unemployment at its lowest levels in years, O’Neill realises they are very lucky to be maintaining sta but he had to make some changes to ensure he retained key members. “We decided to close on Monday and Tuesdays to give everybody a better work/life balance and increase job satisfaction,” he explains. “One of the draws of here is that we have one of the best sea swimming areas in the country nearby. Our head chef is a big sea swimmer so before work he’s goes for a sea swim. And after work sometimes, I love just plunging into the sea too,” he says.

While he enjoys his downtime playing tennis in nearby Dundalk or travelling when he can, O’Neill is always looking at ways to push the business to the next level. “Evey time I walk through the bar I’m wondering how we can improve this or that. We are still growing and I’m delighted at the direction in which it’s going. When you live in rural Ireland, you can’t sit on your laurels, you have to keep thinking outside the box. I don’t think we are anywhere near our potential yet and we are flying it,” says an upbeat O’Neill. Watch this space! n

Sea swimming is very popular with the Glyde Inn sta

A day in the Life

Name: Michael Bernie

Company: Heineken Ireland

I am the Heineken Quality and Sales Manager for the South East Region covering an area that spans 11 counties with a team of 15 people. My top tip for the perfect quality pint is ensuring the outlet has ample “Beer Clean” glassware for their busiest night of the week.

What time do you get up on a week day?

Typically, I get up at 6.30am.

Typical breakfast?

A bowl of Flahavans porridge.

Do you commute or work from home?

It’s a mixture of working from my home o ce and being in trade with my Quality and Sales team.

How long have you been in your current job?

I’ve worked in Heineken for 22 years and I’ve just completed my fourth year in this role.

What does a typical day at work include?

My day revolves around supporting my team to ensure they have everything they need to play their part in

achieving the overall Heineken on-trade ambition. This includes meeting our publican customers, one-to-ones with our reps and internal meetings with our Marketing, Customer Service and our Customer Technical Services teams. This is all to ensure we are delivering top quality service, beer and o ers to our customers and consumers.

Who is your favourite politician and why?

They say politics is local so I look to the politicians in my constituency who can ensure we have the best schools, sporting facilities and employment in my home county of Wexford, and, especially my home town of Gorey.

Who is the most annoying celebrity in your opinion?

Those “celebrities” that have had their 15 minutes of fame and are now clinging on desperately to maintain it!

What is the best ad (apart from the brand’s you represent) I like the Cadbury’s chocolate ad’s where people show their appreciation and love for someone by buying them a bar of chocolate. The kids’ footballs landing in the neighbours backgarden was my favourite one!

Worst ad on television?

Domino-Who-Who!

What is your favourite drink?

A cold pint of Heineken in “beer clean” glass with a perfect head (thumb height from the top of the glass) and beautiful lacing down the sides as you drink it! Yum!

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

Don Deasy (the Galway soccer fan), Barrack Obama, David Walliams

Favourite no/low brand on the market?

A pint or glass of Heineken 0.0 – when it’s chilled and presented perfectly in the pub. It really is the best.

Favourite pub in Ireland and abroad?

A few of my favourites are Frenches in Gorey, An Púcan in Galway and Morans in Westport. Abroad, McSorleys in New York is a great night out.

Best pub for grub?

The brunch in the clubhouse in Mount Juliet is fantastic. The House Pasta in Katie Daly’s in Gorey is hard to beat. The Crown in Wexford has a great pub grub menu as does The Martello in Bray and Kazbar in Waterford.

Achievement you are most proud of?

Being at the forefront of the team involved in delivering perfect pints of Heineken at all of our brilliant music and sporting events across the South East of Ireland throughout the summer season.

Favourite saying?

You can only control the controllables! n

Bernie has worked for Heineken for 22 years

His favourite pubs include Frenches in Gorey and Moran’s in Westport

Bernie mixes it up between working from home and in the o ce

The importance of the right glass

Riedel Glassware CEO, Maximilian Riedel came to Dublin last month to showcase the latest range, Riedel Veloce at the Conrad Hotel, Dublin 2. He demonstrated how wine tastes considerably better when the correct glassware is used and told Fionnuala Carolan about his passion for the company that has been in his family for 11 generations

On 28 June, Mitchell & Son Wine Merchants and Unique Hospitality hosted an event with Austrian born Maximilian Riedel, the 11th generation of the Riedel glassmaking dynasty, for a very unique style wine tasting. Riedel guided guests through a selection of fine wines

explaining the important relationship between wine and the wine glass.

The morning event was strictly trade only but Riedel was also hosting a sold out consumer tasting that evening. The tasting featured the brand-new Riedel Veloce Tasting Pack containing four specially created glasses crafted to enhance wine made for sauvignon blanc, chardonnay, pinot noir and cabernet sauvignon, which guests were allowed to take home with them. This new collection tells you the grape variety on the base of the glass so he says, “you can’t cheat your guests!”

Riedel is a charismatic character and a natural presenter who holds the room easily while conveying his enthusiasm for wine and glassware.

At the beginning of his presentation, he promises the packed function room that what they will learn in the next hour “will change your lives”. While describing it as life-changing may be a stretch, it was a very interesting tasting and he convinced me that the right glass does indeed enhance the taste of the wine and the wrong glass can actually impair it.

Machine made glassware

This pioneering range of crystal glassware looks and feels handmade but has, in fact been crafted using machines. Riedel explains how the art of glass making is dying so there was a need to create glass that doesn’t require artisan producers. “Inspiration truly came from the need to find replacement for glass makers which we have been preparing for I would say the last 30 years but Veloce is the first step in the direction to make it less obvious that something is machinemade versus hand-made and I think it is the new standard. So we have set the benchmark definitely for the competition who doesn’t have such advanced machinery and I’m feeling now having this line is very good for the future, knowing that glass makers are a dying breed,” he explains.

Maybe one of the best characteristics of the Riedel Veloce glasses are that they are robust enough to go into the dishwasher. “We’ve been educating the consumer on how to wash and how to handle glasses in such a good way that the fear is gone. That’s why people dare to go out and buy very thin, very light glasses,” he says.

Educating the public

This is Riedel’s third time to Ireland and this visit is part of a short tour which incorporated an event in Scotland too. However, he is preparing for a major tour through the United States at the end of July. “The plan is to talk to 1,000 people in 14 days,” he explains.

He feels like it is still really important to get the message out there in person. “Today we filled the room with 100 professionals in the wine and food industry and it was I believe to all of them an eye-opening experience so I can tell you that we still have lots to do to make people aware of our message of what the glass can do. I hope that we will succeed and that everybody will consider this as the perfect way to serve wine,” he says.

Although he travels the world educating over 20,000 people annually, he can’t do it all by himself so he has a number of sta members who will conduct tastings such as this one in his place. “I’ve cloned myself

which means that I have very loyal, very eager employees. In the room today, there are five [Riedel sta ] who conduct tastings in a similar way and everybody has his own style and some of them might do it even better than me,” he humbly states.

With a very active social media presence, especially on Instagram, it is quite evident that Riedel’s life is truly dedicated to the cause and he has an old worldly quality about him that makes him seem more mature than his 45 years. Maybe this is because he was shouldered with a lot of responsibility from a young age. At just 25, he became CEO of Riedel Crystal of America, and proved his talent for management, building up North America to become the largest export market for the company.

“I never had a problem with it,” he says when I suggest he was very young to hold such a big role. “I was educated in this way and was brought up to do it. It was not easy at times because my father sent me o to work in glass factories and wineries. Then I started my career working for a distributor and then he gave me the choice to move at the age of 21 to China or America. I decided then to go to China but as you said, I was too young for the Chinese culture so he made me go to America which I believe was the right decision,” he says.

“It definitely helped to educate me further and I was brought up in the world of wine and in the world of glassmaking but obviously I had no experience so my father kind of dumped me in the cold water and I learned how to swim and succeed,” he recalls.

Business is certainly in the blood. His father and his grandfather are his

‘heroes’ and as the 11th generation to carry on the family business, we asked if he would hope to see his children carry the torch after him. He makes no bones about the fact that it is expected of them.

“If they don’t, I have failed,” he pronounces. “I’ll be the first in 11 generations to fail if I don’t get my kids wanting to be a part of this wonderful company. They are eight and six so they have some time,” he adds with a laugh.

The importance of decanting

In addition to his function as CEO, Riedel has made a name for himself as a designer of decanters and glasses. In 2001 he created the Riedel Restaurant range, which has been a huge success and in 2004 he designed the “O” series, consisting of stemless varietal specific wine glasses.

There are close to 80 di erent decanters in the Riedel Collection of every shape and size including the first free-formed Riedel handmade decanter Cornetto, which was the birth

of a wide collection of free-formed decanter designs.

He explains why decanting new wines is so important. “Decanting in most restaurants is done for the wrong reasons; for old wines to split the wine from the sediment. Nobody can a ord these old wines anymore and storage is a question,” he explains. “Restaurants always serve the latest vintages which are way too young and a lot of wineries have decided to release vintages of only 3-5 years so I think there is not a single winery that would say, do not decant.”

Coming to the end of his presentation, which is precisely timed to last one hour, he tells the crowd that “the last sip is always the best,” due to the wine having been aerated for the longest time and many people nod in agreement from their own experiences.

Attendees stream out, feeling at most, a little more knowledgeable about wines and their symbiotic relationship with the glass and at least, wholly entertained by the flamboyant Maximilian Riedel. n

“I’ll be the first in 11 generations to fail if I don’t get my kids wanting to be a part of this wonderful company”

Riedel has designed many decanters and glass collections

A focus on The Lodge at Ashford Castle

The Lodge at Ashford Castle is no doubt a special place and standards are impeccably high. We asked the core staf members a few questions about this very special venue and the inspiration behind their food and drink oferings

creation of a very luxurious property, without losing any of the authenticity or cosiness that makes The Lodge quite so special.

What renovations were carried out to the Quay Bar and Wilde’s restaurant?

Peter Fergus, hotel manager of The Lodge at Ashford Castle, speaks to Drinks Industry Ireland about the Quay Bar

The history of The Lodge at Ashford Castle dates back to 1865 when it was originally built for the estate manager of Ashford Castle. The Lodge was first opened as a hotel in 2007 with 50 bedrooms and had a very contemporary design at that time. In 2015, the property, along with sister hotel, Ashford Castle, was purchased by The Red Carnation Hotel Collection and underwent a two-year refurbishment programme that transformed the hotel. As a result of the vision and investment by The Tollman family, who own Red Carnation, The Lodge was converted to a 64-bedroom hotel, including 26 new suites. This resulted in the

The Quay Bar didn’t actually need a lot of work but during the renovations, it did receive a soft refurbishment along with new furniture to uplift the outlet. It’s an intimate yet informal setting that our guests really enjoy.

What is the sales performance/ growth of the bar like?

The sales performance in the Quay Bar has been excellent since our refurbishment and o ers a casual dining experience, a wine list featuring 100 green/sustainably produced wines, most of which are organic or biodynamic and some fantastic cocktails. The ethos of working with local suppliers and producers is as important to us in the Quay Bar as it is the hotel’s Wilde’s Restaurant, and this has contributed to sales growth.

What makes the Quay Bar unique? The amazing views and changing landscape of Lough Corrib are unrivalled and make the Quay Bar and patio an incredible place to spend a summer evening.

How do you involve the local community in the food and drink o ering?

In the Quay Bar we o er a super range of products from the local area such as Lough Mask Gin, Mescan beers and Achill Island whiskey. Where possible, we also use fruits and flavours from the Ashford Estate including from our own polytunnels.

In conversation with Maria Olg, head sommelier, The Lodge at Ashford Castle

Where did you work before this role? My work has primarily been in Michelin starred restaurants and before joining Wilde’s, I was head sommelier in

Peter Fergus, hotel manager, The Lodge at Ashford Castle

Maria Olg, head sommelier and Ervin Vamoser, restaurant manager of Wilde’s at The Lodge at Ahford Castle

Hisa Franko, a two-Michelin star establishment in Slovenia. I also worked in the one-Michelin star Salt in Budapest, also in the role of head sommelier and before that in Denmark (Faroe Islands) in Koks (another twostar restaurant). I was very interested in the vinification process, so I worked some harvests in New Zealand, Australia, Sonoma and Long Island.

You have a new wine list. Can you explain the process of deciding on the right wines?

The wines have to be biodynamic, lowintervention or organic. But not just for the certification. Instead I make my selections based on the people behind the wine, a project or a philosophy. A certification doesn’t guarantee

a good wine. I do a lot of research and through my experience, I know most of the producers I work with.

It’s very important to trust the people (winemakers and also merchants) behind the wine that you sell and stand behind. For me it’s not the name nor the price that are impressive about a wine, it’s the expression, rarity and uniqueness that I search for.

The menu is also important and we rotate our 30 wines by the glass as the seasonal menu changes.

Is sustainability a big consideration in choosing your wines?

It is one of the biggest considerations and is really important to us. Less than 5% of the world’s wine production uses organic or biodynamic principles. At

The Lodge, we understand that one way to protect the environment is to go back to the roots and that means organic, low intervention farming, winemaking and food production. And the great thing is, these more sustainably produced wines are of better quality and can be a lot more fun than technological wines.

What are the signature cocktails that you o er?

In Wilde’s we mainly o er cocktails as aperitivos or digestives. We are currently working on a nonalcoholic beverage project, and we make our own kombucha and water kefir, house lemonades with cordials and fresh herbal infusions from our garden.

Where did you work before this role?

I trained in professional cookery in GMIT where I spent two years mastering the art of cooking in a professional capacity. Thereafter, I worked in a number of award-winning hotels and restaurants across Ireland including Cashel House, Adare Manor, Byrne’s Restaurant in Ennistymon, The Blackberry in Leenane, and O’Grady’s Seafood Restaurant in Barna. I joined The Lodge at Ashford Castle in 2012 and it was the best move I ever made.

Is foraging a big part of the food process and do you think that customers appreciate the e ort and thought that goes into the dishes?

We want the food in The Lodge to showcase the magnificent west of Ireland produce that’s so readily available to us - literally at our fingertips. Growing and foraging our own food on the Ashford Castle estate is central to this. We forage for seaweed, wild plants and mushrooms and have a very special fruit and vegetable garden on the estate - all of which help make my job easier.

Our ethos in the kitchen at The Lodge at Ashford Castle is simple – use the best ingredients, don’t over complicate things and when cooking, cook with passion. The inspiration comes from the producers with whom we partner and the produce itself - we only

use sustainable, fresh, seasonal, and locally sourced ingredients.

How often do you need to change a menu to keep it fresh?

We change our menus with the seasons, typically four big changes throughout the year, but many dishes are only available for short periods, such as our mackerel with gooseberries and horseradish. It’s important to be flexible when working with the seasons as ultimately, they decide our menus.

Are there certain ingredients that go in and out of fashion –especially due to seasonality or provenance?

Clearly, by their very nature, food fads and trends come and go, but we prefer to keep it simple and let the fishmongers, butchers and gardeners dictate what we cook with. The menu pretty much writes itself at The Lodge at Ashford Castle because of the special relationships we have built with local food producers and our gardeners.

Can it be di cult to find sta with the right experience to work here? How do you entice sta to this part of the country or are most sta local?

Unfortunately, it is really di cult to find sta with the right experience or indeed, experience in general. A lot of our sta are local and while many have been with us for a long time, we have a lot of students with alternative career paths ahead of them. Recognising this challenge, the focus in my first six months of joining the hotel was to identify the right people from within the business; those who are eager to learn and are considering a career in hospitality. We worked closely with them and trained them methodically to a standard that was in keeping with the reputation of the hotel and Red Carnation more widely.

The next challenge was retaining those trained and accomplished sta . This industry, just like any other, is a path of endless learning as it combines the worlds of food, wine, drinks, sustainability and management. It’s wonderfully diverse and it was important to make the team understand the beauty of this and to make them proud of what they do, while recognising all of the potential this industry has to o er. We have a very solid team working for the same goal and most importantly, enjoying doing so. n

Ervin Vamoser, restaurant manager, Wilde’s, The Lodge at Ashford Castle talks about the i ort n e o st retention

Jonathan Keane, executive head chef, Wilde’s Restaurant explains the philosophy of his food

Summer Vines

chilled ros or a crisp sauvignon blanc are o en the drink of choice at summer barbeques and get togethers.

Wine remains the nation s second most popular drink a er beer despite the sky high e cise duty here in reland.

Drinks Industry Ireland looks at the most popular wines for summer socialising currently on the market

Areport released by Drinks Ireland in 2022 reveals that white wine remains the most popular in Ireland with a 48% market share, with red wine holding a 45% share. Rosé has become increasingly popular in Ireland in recent years particularly during summer months. While its market share remained static in 2021, it has grown from 3% in 2016 to 7% in 2021. Meanwhile, Chilean, Spanish and Australian wine are the top three most popular in Ireland respectively, with French wine coming in fourth.

While Irish consumers face the highest excise on wine in the EU, with sparkling wine drinkers paying ‘double taxation’ it still remains the nation’s second most popular drink after beer, with a market share of 29.3%, down by 2.9% last year.

Jonathan McDade, director of Wine at Drinks Ireland says they are calling for a decrease in excise to put a stop to what he calls a tax on special occasions.

“We are calling for a 15% decrease on excise on wine over the next two budgets. As the cost-of-living crisis worsens, Irish consumers face the highest excise on wine in the EU, which is €3.19 on a standard bottle. For sparkling wine drinkers, the excise hit is doubled with a rate of €6.37 on a standard bottle. This is e ectively a tax on life’s

celebrations and special occasions. This disproportionate high level of tax must urgently be addressed at this challenging time.“

Meanwhile globally, wine in the premium-and-above price band grew by 12% in value last year and is forecast to increase in value by 16% between 2021 and 2026. In its latest global beverage alcohol report IWSR

points out that global volumes of still wine were down 2% last year but value was up by 5% as the ‘less but better’ trend continues to underlie the trajectory of the still wine category. De-alcoholised wines are also growing in popularity as people make lifestyle choices to drink less alcohol and brands have reacted by introducing no and low wine varieties to the market.

this category with their Santa Rita 120 ‘0%’ de-alcoholised wine

>>

With two in five wine drinkers globally reducing their alcohol consumption Santa Rita is continuing to beat the drum for

A glass of wellness

With two in five wine drinkers globally reducing their alcohol consumption Santa Rita is continuing to beat the drum for this category with their Santa Rita 120 ‘0%’ de-alcoholised wine. Available as a sauvignon blanc or cabernet sauvignon, these are the perfect alternative for those who choose not to drink alcohol. The wine is made using traditional methods with the spinning cone column distillation process used to de-alcoholise the wine after alcoholic fermentation is completed.

Dedication to Georgian winemaking

Georgia, renowned for its ancient winemaking traditions, presents a captivating range of summer wines that exemplify the country’s distinctive flavours and techniques. Notable among these wines are Badagoni Tsinandali, Tsinandali Estate Natella, Nika Ma Fille, Peradze Mtsvane, and Baia Winery Pet Nat’s.

Badagoni Tsinandali is a white wine crafted from the indigenous Rkatsiteli and Mtsvane grape varieties. Its vibrant acidity, coupled with a refreshing fruitiness, makes it a perfect choice for warm summer days.

Tsinandali Estate Natella is another exceptional white wine, skillfully blending Rkatsiteli and Mtsvane grapes to create a harmonious wine with delightful notes of citrus and tropical fruits.

Peradze Mtsvane is a white wine made from the Mtsvane grape variety, known for its aromatic profile and crisp acidity. It o ers a refreshing and vibrant experience, with flavours ranging from citrus to green apple.

Nika Ma Fille is a distinct amber wine made by the Nika winery, showcasing their dedication to traditional Georgian winemaking. While there are several vintages of Nika Ma Fille wines, each with its own characteristics, they typically demonstrate the unique qualities of Georgian wines, often using indigenous grape varieties and traditional production methods.

embody the country’s winemaking heritage, providing a glimpse into the diversity and complexity of Georgian viticulture. Whether you choose the Badagoni Tsinandali, Tsinandali Estate Natella, Nika Ma Fille, Peradze Mtsvane or Baia Pet Nats, each bottle o ers a distinct and memorable experience that celebrates Georgia’s rich wine culture.

For further inforamtion contact Tasteofgeorgiaire@gmail.com or https://tasteofgeorgiaire.com

Cheers to a devilish summer

If you’re looking for a way to cool down this summer, Casillero del Diablo has the perfect solution for some devilish refreshment. Whether you’re partial to an easy-drinking rosé, a crisp sauvignon blanc or a more versatile chardonnay, this range of white wines will be sure to elevate your perfect drinking occasion.

The spinning cones gently and repeatedly spin the wine out into thin liquid films, simultaneously a cool vapour created from the wine itself rises from below and carries o all the lightest molecules in the liquid. The process is repeated until the desired level of alcohol is reached. This is a very gentle and sympathetic technique which works well in reducing alcoholic content yet retains the delicate aromas and flavours of the wines.

According to Terry Pennington, export commercial director of Santa Rita Estates:

“Research has shown that regular wine drinkers have been decreasing over the last couple of years and consumers are now shopping with mental and physical wellness in mind. Current trends are towards healthier lifestyles and more moderate alcohol consumption with the younger generations looking for low/no alcohol alternatives. The addition of our Santa Rita 120 ‘0%’ alcohol wines is perfect for those looking for low and no alcohol alternatives without compromising taste, flavour, or enjoyment.”

To add some sparkle to your summer, Baia Winery Pet Nat is a sparkling wine produced using the ancestral method. Made from Tsitska and Aladasturi grape varieties respectfully, it boasts a lively e ervescence and brings a playful touch to any celebration.

These Georgian summer wines

Casillero del Diablo Reserva Especial Sauvignon Blanc stands out for its freshness, displaying notes of tropical fruit and soft herbal touches

Starting with rosé, this wine is the perfect accompaniment to any summer event. With its fresh flavours of red berries, it embodies the perfect balance between acidity, minerality and delicateness. Casillero del Diablo Rosé is sure to be a real crowd pleaser.

Casillero del Diablo Reserva Especial Sauvignon Blanc stands out for its freshness, displaying notes of tropical fruit and soft herbal touches. It is expressive with citrus and grapefruit notes, paired with a lively acidity. Perfect to enjoy with fresh grilled fish or creamy cheeses.

Casillero del Diablo Chardonnay has a fresh and fruity character with delicious notes of pineapple and peaches, balanced with soft hints of hazelnut. It’s well-structured with a fresh and lively acidity. Enjoy with grilled halloumi, fresh from the BBQ.

To highlight this range, the brand will be active in all spaces featuring the “world’s hottest celebrity”, and one of Time Magazine’s 100 Most

Santa Rita 120 0% de-alcoholised wines are the perfect alternative for those who choose not to drink alcohol

Georgia is renowned for its ancient winemaking traditions and techniques

Influential People Of The Year, actor Pedro Pascal. Pascal, who this year has starred in big box o ce hits including Sky’s “The Last of Us” and the new season of “The Mandalorian” on Disney+, has helped to grow the visibility and appeal of Casillero del Diablo.

Be sure to keep an eye out on campaigns featuring Pedro Pascal online and out of home!

Edward Dillon adds French brand to portfolio

Edward Dillon is delighted to announce the addition of Minuty wines to the Moët Hennessy Ireland portfolio of premium wines and spirits, as they become the distributor of Minuty in the Republic of Ireland.

Château Minuty’s cuvées express the soul of long summer evenings in Provence. For four generations, the Matton-Farnet family has cultivated excellence, promoting a uniquely Provençal art de vivre with its collection of exquisitely fresh, exceptionally aromatic Minuty wines. From the Gulf of Saint-Tropez to the world’s finest dining tables, a glass of Minuty is the epitome of convivial moments and shared pleasure.

Château Minuty is one of the last estates in the Côtes de Provence where grapes are harvested entirely by hand. Each year, over 100 people join Minuty’s usual team of 20, where hands are kept busy for the duration of “les vendanges”, the cutting of the grape bunches one by one. Buckets fill quickly and are carried to vehicles that transport the fruit to the winery. Tractors are used in vineyards located on the estate, while faster trucks transport grapes from plots farther afield. This method is used so that the precious bunches can arrive at the press intact and in perfect condition, with no maceration or oxidation.

Andy O’Hara, Edward Dillon CEO, commented: “The addition of Minuty

wines to the Moët Hennessy portfolio is a wonderful opportunity for Edward Dillon. Rosé wines, and especially Provençal rosés, have seen a huge rise in popularity in recent years. As distributors in Ireland, we will bring increased accessibility to the category for our customers and consumers.”

Minuty is proud to unveil its 2022 vintage wines. The new vintages are a jewel, in the purest Minuty style, light and elegant, vibrant and fresh. Although it was atypical, with plenty of unexpected twists, 2022 was a truly exceptional year in the vineyards.

The grape harvest at the family estate began on 16 August, an unusually early start, owing to a year of high temperatures and little rainfall. Throughout the vineyards in the heart of Provence, the sound of secateurs kept up a lively rhythm and the harvest was completed before the week’s end.

The winter of 2022 was unusually chilly, with a water deficit of 50%, but still the spring budburst was helped along by the vines’ resilience and the soil’s residual moisture. The warm weather early in the season fostered rapid flowering. A water shortage coupled with high temperatures during the summer concentrated the grapes, thus limiting yields of juice. Ultimately, the 2022 harvest proved exceptional, producing magnificent wines that are wonderfully light, crisp and fresh.

Minuty Prestige Rosé (RSP €28) has stood as the symbol of quality rosé for more than 25 years. Minuty M (RSP €24) is pure pleasure, pure Provence and pure Minuty in a bottle. Pale pink and pearlescent, this rosé o ers immediate pleasure with an intensely aromatic nose that evolves from tangy berry to tropical fruit notes. It pairs excellently with summer salads or shellfish.

Minuty Prestige Rose is exclusively available in the on trade and can be found in Eleven, Loughlinstown. Minuty M is available at Roly’s Bistro in Ballsbridge, JJ Gibney’s in Malahide and The Temple Bar Pub or from independent wine stores including Whelehans Wines, Redmonds Ranelagh, Jus De Vine, Portmarnock

On The Grapevine, Dalkey, Martins

O Licence Fairview, 64 Wines Glasthule, Mitchell & Sons Sandycove, Higgins Clonskeagh, The Wine Centre Kilkenny, The Malt House Trim and D Six Wines Harolds Cross.

For more information email Tasteofgeorgiaire@gmail.com or visit https://tasteofgeorgiaire.com

A taste of Oz

Yellowtail, Ireland’s favourite Australian wine brand had a range of wines suitable for the summer months; From bold reds to pair with sizzling barbeques and refreshing whites to sip on while soaking in the sun. You can spot these distinctive wine bottles in any retail store by their eye-catching coloured labels and new gold medals. These gold labels showcase that the brand has won over 550 awards including “The World’s Most Loved Wine Brand In The World”.

From its launch in 2001, Yellowtail has grown to be one of the world’s most recognisable wines. Today, Yellowtail is made by the sixthgeneration winemaker of the Casella family at the family-owned winery in Yenda, Australia. John Casella’s vision for Yellowtail is to demonstrate that wine could be fun, easy to choose, easy to drink and easy to understand.

Yellowtail wine is the ideal wine to be paired with food and shared with friends. For example, pinot grigio, it will feel like you’ve made a little trip to Italy – without the long haul flight! It’s aroma is delightfully fresh, with hints of pear, red apples and kiwi fruit. The flavour is fresh and zesty bursting with red apple, pear and passionfruit flavours. It can be enjoyed with Asian inspired food and light salads on a warm summer evening. n

Château Minuty is one of the last estates in the Côtes de Provence where grapes are harvested entirely by hand

John Casella’s vision for Yellowtail is to demonstrate that wine can be fun and easy to understand

Château Minuty’s cuvées express the soul of long summer evenings in Provence

The rising trend of RTDs

The RTD sector category includes hard seltzers and RTD cocktails and according to Drinks Ireland, sales of cocktails and long alcoholic drinks were up by 60% last year.

Hard Seltzers and RTD cocktails took the international market by storm during the pandemic, with global sales volumes up by 14% in 2021 following 26% growth in 2020 and this trend was mirrored here, according to Drinks Ireland.

The majority of sales were of imported RTDs but local producers have entered the market, with sales of Irish RTD brands up 7.4% between 2020 and 2021.

Vincent McGovern, director of Spirits at Drinks Ireland, has pointed out the promise held by the RTD market, stating, “RTDs are another great innovation in the Irish spirits market that consumers have responded positively to. There are a diverse range of flavours and low-calorie options. We’re seeing Irish suppliers jump on this trend and this is set to continue,” he predicted.

While the origins of RTDs can be traced back to alcopops in the 90’s, the dust has been brushed o the category and a new wave of RTDs has emerged, driving innovation,

Grab and go!

growth, and ultimately recruiting new consumers to the category and consumers are eagerly embracing these convenient and refreshing drinks. While RTDs have managed to make inroads year-round, they have made a particular impact through the summer months as the demand continues to surge in the face of warmer weather and presence of outdoor events. Over the past 12 weeks, the segment is +10%* compared to the previous year. We look at the thriving RTD market, focusing on the performance of key brands and their impact on the industry.

*Value Sales L12Wks

Source: Collected EPOS data to 21 May 2023

A dominant force in the RTD category

Richmond Marketing has emerged as a pivotal player within the RTD category, solidifying its position as the second largest RTD supplier with an impressive 18% value share** with industry leading growth of 2% points during this period. Richmond’s expanding portfolio showcases its commitment to meeting consumer preferences, as they recently welcomed White Claw alongside its

existing popular o erings like Four Loko and Kopparberg. Notably, three of Richmond’s RTD brands currently rank within the top 10, demonstrating its consistent ability to recruit leading brands.

**Supplier value share L12wks

Leading the growth charge

Among RTD brands, Four Loko has emerged as a considerable player in the category in just two years since its launch into Ireland. It was built into infamy amongst Irish consumers who recognised the brand from time spent in the US on their “J1s”; Four Loko’s launch into the market has challenged the category with its unique proposition as their single unit, large format (440ml) 8.5% cans catering to new, high tempo drinking

In the last 12 weeks, Four Loko has witnessed a remarkable surge in value sales, experiencing a staggering +118% growth

The ready to drink category is set to continue growing in popularity this summer. IWSR has forecast a 10.25% compound annual growth rate between 2021 and 2025 for RTD sales. Drinks Industry Ireland looks at the top players in the category

SUMMER OF RTD’S

occasions. In the last 12 weeks, Four Loko has witnessed a remarkable surge in value sales, experiencing a staggering +118% growth YoY. This outstanding performance has earned Four Loko the distinction of being the fastest-growing RTD brand in the Top 25. The brand’s ability to capture consumer interest and loyalty reflects the growing appeal of this unique brand as they continue to refresh their range with innovative flavour o erings.

Making waves in the RTD scene

Since joining the Richmond brand family in March 2023, White Claw has generated considerable buzz within the industry. A revolutionary brand, White Claw disrupted the RTD category in the US when it launched in 2016 with an entirely new tasting hard seltzer - rapidly growing in popularity with consumers to become the number one hard seltzer brand in the US in 2019. Its success in the US can be attributed to the innovative nature of the product, its alignment to evolving consumer tastes and demands coupled with its e ective marketing strategies.

and as the hard seltzer sponsor for music festivals Forbidden Fruit and Mother Block Party. Later this summer the brand will continue the trend with activations at All Together Now and Electric Picnic capturing the attention of Irish consumers. The early signs of success are evident, as White Claw has achieved a +6% growth*** heading into summer. This upward trajectory highlights the brand’s ability to resonate with consumers and establish a strong foothold in the competitive RTD market.

*** Volume sales L4wks

A resurgent player in the RTD landscape

Ranked as the tenth-largest RTD brand in the market*, Kopparberg has witnessed a resurgence in recent times. Kopparberg originally rose to fame o the back of their hugely successful Strawberry & Lime fruit cider. Building on their “Famous for Flavour” pillar, they expanded into Strawberry & Lime Gin RTD cans which have experienced a remarkable +16% growth*. Kopparberg’s ability to tap into consumer preferences for unique flavours and refreshing options has contributed to their renewed success, reinforcing their relevance in the everevolving RTD landscape.

industry, it will be critical to ensure the right RTD space and range is allocated behind the bar to capitalise on this growing trend.

While summer continues to be a key trading period for RTDs, these brands will all take aim at maintaining sustained sales and consumer attention year-round as RTD beverages become a staple choice for consumers in the alcohol category.

**Supplier Value Share L12Wks

***Volume Sales L4Wks

Source: Collated Epos Data to the 21 May 2023

Bringing the Buzz back to RTD’s!

The Slattery Group recently launched the American sensation BuzzBallz Cocktails into the Irish market. The brand has fast become the fastest growing brand in the RTD section. With growth of over 400% year to date.

The consumer response has been amazing in both the on-trade and otrade.

As a growing segment of the Irish population focus more on health and wellness, White Claw is perfectly primed to tap into the growing demand for healthier alcoholic beverage options. White Claw delivers a balanced, refreshing taste that’s only 95 calories per 330ml can, creating an alternative for traditional beer and cider drinkers.

Committed to pioneering the betterfor-you drinking experience, the brand has shown its commitment to consumer activations showing up in key summer music venues Musgrave Park, Fairview and Malahide Castle

The RTD category is thriving, propelled by a growing demand for convenient and refreshing beverages. Key players like Four Loko, White Claw, and Kopparberg are at the forefront of this dynamic market, capturing consumer attention with their innovative o erings. As the upward trajectory of RTD sales are expected to continue, presenting exciting growth opportunities for both established brands and emerging players in the

According to Karl Slattery, managing director of Michael Slattery Wines & Spirits, BuzzBallz have brought fun, novelty and much needed excitement into the entire drinks trade.

“This is something di erent from the other brands. The liquid tastes brilliant, the variety is amazing, and I think consumers appreciate that they are getting a quality cocktail in a unique package at a great price,” he said.

BuzzBallz Cocktails are available in six flavours; Strawberry Rita, Tequila Rita, Espresso Martini, Choc Tease, Chili Mango and Lotta Colada. All of these variants are produced with premium spirits, real fruit juices, natural flavours and ingredients. Unlike most pre-mixed ready-to-drink brands BuzzBallz are produced at barstrength (13.5% ABV).

Buzz Ballz is retailing at €5 per ball and is situated beside the other ready to drink alcohol premixed drinks in store. Ideally, they are situated in the store fridge so they can be enjoyed cold for optimal refreshment. n

White Claw has only 95 calories per 330ml can, creating an alternative for traditional beer and cider drinkers

Kopparberg is ranked as the tenthlargest RTD brand in the market

BuzzBallz Cocktails has seen growth of 400% year to date.

There are now at least 37 distilleries on the island of Ireland producing Irish gin via over 70 brands. The Irish Gin Strategy 20222026 from all-island trade body Drinks Ireland|Spirits details how Irish gin and gin itself has experienced a number of years of very fast growth here, where sales soared. For example, between 2014 and 2020 the category grew by 184% with sales approaching 340,000 nine-litre cases in 2019. But that ‘boom’ has slowed of late, with 2022 the first year that gin sales in Ireland declined to 316,000 cases as a direct result of the pandemic.

As the on-trade reopened and global travel recovers, gin has showed recovery and Drinks Ireland|Spirits’ new strategy details plans to drive strong and sustainable growth in the years ahead. According to the strategy report, “Forecasts for the next fouryear period suggest that the growth in gin and Irish gin has not ended and while unlikely to be as strong as the 2014-20 period the category will continue to grow and the decline in 2020 will, in our view, come to be seen as a Covid-19-related blip”.

Gin grew by volume in Ireland by 7.7% last year and currently represents 14% of all spirits by volume here, down only very slightly from 2020 when gin’s market share was 14.1% according to IWSR data. In case you thought gin had peaked, IWSR forecast that the

Just the tonic

Just the tonic

A spirit that just keeps on

Drinks Industry Ireland delves into the gin market

global gin category will grow by an annual rate of 11.4% between 2021 and 2025 with premium brands being the ones to drive the growth. We take a look at the Irish market for gin and the brands that are making waves this year

Time stands still

The Beara Peninsula is a wild and unspoiled area like no other. A place blessed with timeless beauty. O the beaten track of the main tourist routes, the land has provided inspiration for poets, writers and musicians over thousands of years, where one can

experience, Beara Time.

If you have ever visited the beautiful Beara peninsula you will have experienced the feeling of time standing still. The brush of the fresh and wild Atlantic air against the skin is a feeling like no other. The pace of life here is like nowhere else in the world. There is time to appreciate the scenery, time to hear nature in all her glory and time for the things that mean the most; family, creativity, good food and drink, music and conversation. The Power family “founders of Beara Distiller” had a dream to capture and bottle the essence of the area and so Beara Distillery was born.

A deep knowledge of the peninsula meant they knew that spirits with the Beara name would need to be as special and unforgettable as the peninsula itself. The multi award winning Beara Ocean Gin paved the way and so began the journey to find a whiskey that would be worthy to carry the Beara name.. The blend of column distilled grain and triple distilled whiskey matured in charred and double charred American oak casks is what gives Beara whiskey its deep distinctive colour and rich flavour.

On pouring Beara Whiskey you can get a taste for our beautiful land. It’s the next best thing to feeling that wild Atlantic breeze on your face and living in the moment…on Beara time.

The Power family “founders of Beara Distiller” had a dream to capture and bottle the essence of the area and so Beara Distillery was born

giving with innovation at every turn, the popularity of gin has yet to wane.

e uni ue ours o est ork

Arguably Ireland’s favourite West Cork native, Graham Norton has his very own gin range including Graham Norton’s Own Irish Gin, Graham Norton’s Own Irish Pink Gin and Graham Norton’s Own Marmalade Gin all distributed by Barry & Fitzwilliam.

Following on from the success of Norton’s award-winning GN Wine range, the renowned TV presenter launched his own Irish Gin range which celebrates the beauty and unique flavours of West Cork.

Partnering with an Irish distillery was very important, and Graham decided to work with his West Cork neighbours - West Cork Distillers. West Cork Distillery is the most southerly located distillery on the Atlantic Archipelago –an area close to Graham’s West Cork retreat.

Norton’s gins’ celebrate the beauty and unique flavours of West Cork. Distilled and produced using 100% Irish grain Graham Norton’s Own Irish Gin and Graham Norton’s Own Irish Pink Gin draw its flavours from a combination of 12 botanicals including angelica, fuchsia flowers, orris roots, rose hip, basil and liquorice root - all of which contribute to a gin which is as unique as the man himself!

Following the success of Graham Norton’s Own Irish and Own Pink Gins, Norton wanted to produce a new citrus-based premium gin to add to his collection, but with a twist. Developed in collaboration with a marmalade producer and gin producer in Norton’s hometown of Cork. Graham Norton’s Own Marmalade Gin has delightful Seville Orange notes leaping out from the glass without disguising the other classic aromas from botanicals such as ka r lime and juniper. The citrus twist of the marmalade creates a refreshing

drink that lingers in the mouth long after the last drop.

Gin is one of his favourite tipples, so he really wanted to put his own Norton-esque twist on one. Norton wanted something that spoke of the splendour and beauty of West Cork, its countryside and its unique botanicals. The bottle shape and design of both have great stand out and the gins speaks for themselves!

e re our senses

Just when life is feeling like it is incapable of surprise, you encounter an oasis of unexpected delight, that is Hendrick’s. It looks like a gin, but in reality, it is an escape to all things refreshingly curious, with undercurrents of crisp cucumber and wisps of rose. Every sip will refresh your senses and remind you that it’s always worthwhile to seek the unusual.

Hendrick’s Gin is a super premium gin that’s made with a number of unusual twists to deliver a most curious drinking arrangement. Unlike ordinary gins, Hendrick’s Gin is distilled in Scotland in batches of only 500

sters o in

Xin Gin has been awarded a Masters Medal at The Global Gin Masters 2023, the highest accolade in the competition. This is in addition to a host of recent wins for Xin Gin including a gold medal at The New York Spirits Competition and “Best in Ireland” at The Gin Guide Awards for the second year in a row.

litres at a time. Only Hendrick’s Gin is made with infusions of cucumber and rose petals, alongside a blend of 11 botanicals, to produce a wonderfully refreshing gin with a delightful floral aroma. Hendrick’s Gin is crafted using two utterly dissimilar stills, a rare Carterhead and an antique Bennett copper pot still, to create a divinely smooth gin that is simultaneously light and complex.

Hendrick’s is best served with tonic, ice and three thinly sliced cucumber rounds.

For further information, www.hendricksgin.com. Hendrick’s Gin is distributed by Richmond Marketing Limited in Ireland.

The recipe for Xin Gin is based on creator, Michelle McAllister’s passion for cooking using both Asian and Irish ingredients

The judges of The Global Gin Masters praised the taste of Xin Gin for its “candied aniseed, coriander seed, backed by lemon oil. Lovely bright nose. Oily unctuous palate, more spice and lemon, a bit like lemon tart, and a long, citrus finish.”

Xin Gin creator, Michelle McAllister is extremely proud of Xin Gin’s accolades. The recipe is based on her passion for cooking using both Asian and Irish ingredients. Persimmon fruit adds a sweet honey flavour and cinnamon, a touch of spice. Xin Gin is silky smooth with a subtle kick to it. The company is delighted that the judges of so many prestigious awards recognise something special in their creation and feel honoured that Xin Gin is listed amongst the world’s best gins. n

Graham Norton’s Own Irish Gin’s heritage celebrates Graham’s West Cork heritage, the beauty and flavours of his native county and his award-winning flair for blending perfection

Hendrick’s Gin is distilled in Scotland in batches of only 500 litres at a time

The judges of The Global Gin Masters praised the taste of Xin Gin for its “candied aniseed, coriander seed, backed by lemon oil.

Securing peace of mind

When was the company founded?

Netwatch was founded in 2003 in Carlow. It was set up in response to an attack on a friend of the cofounders, who was responding as a keyholder to an intruder alarm activation. The Netwatch co-founders were confident that with the help of evolving technology, they could create a solution that allowed people to work and live in a safer environment.

Have you a background in security?

No. I graduated from UCD with a Master’s Degree in Agricultural Science, and went on to work with leading global farming solutions

company Keenans. I spent seven successful years learning from some brilliant, innovative minds and worked through the ranks to become sales manager for Ireland. During this time, I worked with the co-founders of Netwatch, and had a good relationship with them. Shortly after they set up Netwatch in 2003, I joined as sales manager and have been part of its successful journey ever since.

Retailers and business owners in general are facing more antisocial behaviour. Are there figures to back this up?

In the last few months there have been many figures highlighted

The technology allows for a two-way conversation between staff and a Netwatch specialist in real time, if needed. The priority is always keeping the people involved safe and secure.

Colin Hayes, Netwatch managing director for Ireland and UK speaks to Drinks Industry Ireland about the new system they have that is making business owners and their staf feel more secure while on duty

The client maintains that the biggest benefit of having a Netwatch system is being able to get a good night’s sleep

Colin Hayes, Netwatch managing director for Ireland and UK

from research that would echo this statement. A recent survey from the retail group RGDATA found that 95% of retailers have been victims of crime over the last 12 months. 25% said that they had been subjected to violent burglaries and robberies in their shops. Another recent survey from Circle K, found that 83% of retail workers in Ireland have experienced harassment from customers.

Was your system designed due to the increase in antisocial behaviour and intimidation that sta are facing or do you think it’s just good to have a system in place for sta peace of mind?

There is a bit of both here. At Netwatch we have an in-house R&D and a product tech team, all of whom are tasked with researching and deploying new technologies to create e ciencies and safer environments. When we saw the di culties of the public facing workers, we knew we could evolve our technology to help in this environment and so developed our Sta Safety Solution.

How does your system work?

In short, the Netwatch Sta Safety Solution allows Netwatch to look and listen at an incident in real time and intervene and take action.

Once the system is activated by a sta member, a highly trained Netwatch Intervention Specialist will view the scene live. Along with visually verifying what is happening, the specialist can also hear the conversation on the premises as it takes place and intervene with live audio if needed. The Netwatch Team responding to an activation will always consist of three people, one dealing directly with the live incident, a second person linking in live with the Gardai, and a third person linking in live with the keyholder.

The technology allows for a twoway conversation between sta and a Netwatch specialist in real time, if needed. The priority is always keeping the people involved safe and secure.

Does it work for pubs as well as shops?

Our Sta Safety Solution is designed to cater for di erent customer-facing environments. These include both pubs and o -licences. With its ability to provide an additional layer of safety and confidence, it proves beneficial in various situations. While it excels in o -licence establishments, it also adds significant value to pubs, particularly during vulnerable periods when no onsite security sta are present.

I believe one of the most valuable

Once the system is activated by a staff member, a highly trained Netwatch Intervention Specialist will view the scene live. Along with visually verifying what is happening, the specialist can also hear the conversation on the premises as it takes place and intervene with live audio if needed

e ects is that the sta members feel more confident in their environment, the weight of threat and risk is lifted from them somewhat, knowing the extent of response to their alarm.

What is the cost for a business to take on this system?

From approximately €200 per month, this solution can be installed and deployed to protect your team 24/7. There is also the option for a network failover, which means that even if your connectivity is down, Netwatch can still protect your sta . We believe that this is a cost-e ective solution when you look at the level of risk mitigation.

Have you any examples of reallife situations where Netwatch was put into practice in an emergency?

One that always comes to mind is from a long-standing and very successful electrical store business. The client was having serious issues with violent gangs targeting his warehouse and shop, as a result of which, he had a Netwatch system installed. Shortly after which, the system detected an armed gang at the perimeter, a live audio was issued, the Gardai notified, and the culprits were apprehended before they managed to create any problems for the client. The client maintains that the biggest benefit of having a Netwatch system is being able to get a good night’s sleep.

It is important to say that many of

our people who will be dealing with these incidents are with Netwatch a long time, and they have experience managing high risk situations and know how to handle them safely.

What size businesses does this suit the most and would it eradicate the need for security sta ?

The suitability of the Netwatch Sta Safety Solution needs to be measured around the level of risk you are mitigating. If your sta are walking in worried about what risks they are facing today, then this solution can help them walk in feeling safe and confident.

As for eradicating security sta , there will always be a need for security sta in certain situations. What we have found in other industries is that Netwatch works well in conjunction with manned security, an augmented approach. We can drastically reduce the costs involved and for the times manned guards are needed we also act as a level of protection for them.

Can you name any of your current customers that use Netwatch in their businesses?

We cover many industries with our solutions, from retail to quarries, hospitality to auto dealers. With thousands of sites across many markets, our customers include the likes of Windsor Motors, Mannok and the wonderful West Cork Distillers.

Social DIARY

of Dublin 2023 held at Iveagh Gardens, Harcourt Street, Dublin 2 on 16 June

Taste

Three Cents launch held at Waterman House,

Belfast

Caroline Morahan

Victoria Secret

Laura Woods

Peter Hughes, George Tsirikos and Jenny Owens at Three Cents Launch Event in Waterman House, Belfast

George Tsirikos – co- founder/co-owner Three Cents at Three Cents Launch Event in Waterman House, Belfast

Louise McSharry

James Patrice Butler

Commitment to sustainability

Findlater & Co is proud to announce the successful launch of the on-trade exclusive brand, Coastal Reserve, earlier this year. They partnered with Connacht Hospitality for a successful beach clean-up at Renville Beach in Oranmore on World Ocean Day.

The Connacht Hotel shares Findlater’s commitment to sustainability. They are passionately working towards becoming the first hotel in Galway to be carbon neutral, an ambition that perfectly aligns with the brand ethos of Coastal Reserve.

Coastal Reserve, designed to offer consumers a more sustainable and vegan choice on wine menus, has donated over €50k to Plastic Oceans Europe since its launch last April. This has enabled the charity to conduct 49 clean-up events, removing 1.9 tonnes of plastic from beaches across the continent.

Furthering their commitment to sustainability, Coastal Reserve is sourcing and shipping European wines in bulk to minimize shipping miles and emissions. They also utilize

Findlater & Co partnered with Connacht Hospitality for a successful beach clean-up at Renville Beach in Oranmore on World Ocean Day

recycled paper.

The Powerscourt Distillery unveils ‘The Gates’, the final chapter of the award-winning Estate Series

The Powerscourt Distillery concludes its Estate Series with “The Gates,” the final instalment of the trilogy. This edition, a Fercullen Single Malt, is an amalgamation of Bourbon and Amarone matured whiskeys, marking some of the first whiskey distilled in Wicklow in over a century. Fercullen Estate Series 3, The Gates is available from the Distillery website and Visitor Centre since 3 July and nationwide from trade partners. The Gates has a 46% ABV. Priced with an RRP €75, The Gates is a limited edition numbered bottle release.

According to John Cashman, head of brand and new product development for The Powerscourt Distillery, “The Gates is a fitting finale to our Estate series with the introduction of our own Powerscourt distilled Single Malt whiskey. We have continued our Amarone influence with a marriage of fully matured Amarone cask whiskey with ex-bourbon matured whiskey. Following our Fercullen Single Malt release in April, ‘The Gates’ see us continue to release The Spirit of Wicklow to the world”.

100 years of pioneering Japanese spirit

The House of Suntory, the founding house of Japanese whisky, celebrates its 100th anniversary of whisky innovation. In honour of this centennial, the House releases a Suntory Anniversary Tribute as imagined by Academy Award-winning director Sofia Coppola and starring actor Keanu Reeves, as well as exclusive 100th anniversary editions of its world-renowned whiskies.

The Suntory Anniversary Tribute, which features actor Keanu Reeves, a lover of Suntory Whisky and who previously appeared in a Suntory Reserve ad campaign in 1992, debuted during the Suntory Time 100th Anniversary Global Premiere event in New York City and can now be viewed on the House of Suntory website here: https://house.suntory.com/

As part of the landmark anniversary, the House of Suntory is investing 10

billion JPY ($77 million USD) to enhance its Yamazaki and Hakushu Distilleries which are currently closed for renovation and scheduled to reopen this fall.

The House of Suntory invited fans, press and trade partners to join its global celebration event ‘Suntory Time’ being held across various international markets across the globe, including its Irish launch event which was held in 9Below, Dublin 2, on Tuesday 20 June. As part of this 100 Year Celebration in Ireland, House of Suntory will be partnering with a small number of on-trade venues such as the Yamamori group in Dublin, and independent off-licenses such as Celtic Whiskey Shop on Dawson Street, The Whiskey Reserve in Temple Bar, and James J Fox on Grafton Street, with popup displays across the summer showcasing the full House of Suntory portfolio. The limited-edition 18 Year Old Yamazaki and Hakushu whiskies were released and available to order as of 21 June. n

lightweight bottles and labels made from

Whiskey and publicans agreementsa fascinating history

Historic agreements between distillers and Irish publicans buying Irish whiskey in bulk in the rst half of the 20th Century were unearthed recently as part of Irish Distillers’ partnership with family history researcher Ancestry.

e agreements hark back to the days when publicans bought whiskey in bulk here in the rst (and a good deal of the second) half of the 20th Century.

Over 50 years of historical Publicans’ Agreements with John Jameson & Son came to light, comprising 37 digitised volumes. ese agreements contain around 1,500 individual contracts between the publicans and Jameson.

In those days distilleries used to sell product by the barrel to publicans, with Jameson’s Bow Steet Distillery supplying labels to publicans who’d then bottle the whiskey in-house, adding their name to the label.

To ensure that the whiskey was not tampered with in any way before reaching the customer, publicans were required to sign an annual legal agreement which had to be witnessed - and often signed - by a customer on the premises.

e records contain the name and address not only of every publican who purchased Jameson in bulk at that time, but also the name and occupation of the aforementioned witness, thus providing a unique insight into the role of the Irish pub in the community at that time.

“For centuries, the Irish public house has been an integral part of Irish social culture – a place in the centre of the community in which to meet and socialise,” said Carol Quinn, head of Archives at Irish Distillers. “ rough the digitisation of these records, we’ve created a unique information source that can be used to document the Irish pub in its heyday. We now understand

Blooming hard work

Over 100 food and drinks producers laid out their stalls at this year’s Bloom in the Phoenix Park. e ve-day sunsoaked event saw some 760 exhibitors partaking in this annual event which was attended by over 100,000 people and organised by Bord Bia.

Setting up the event required 3,800 people working onsite over the ve

that there has been a serious decline in the number of pubs in Ireland which is why these records are even more important as they provide a socio-economic history of a vanished Ireland.

“ e records, which cover every county in Ireland, are fantastic for genealogy purposes because in addition to the publican details, you’ve the details of the witnesses and given the role of the pub at this time, this could have been anyone from within the local community – a local farmer, doctor, a chemist’s assistant and even a harness-maker pops up!” she added. e whiskey was delivered to the pub by the hogshead or cask. While the whiskey was put into bottle for a pub’s o -sales, the whole distilling, warehousing and delivery was done without the whiskey touching glass at any point up to then. Indeed, the rst time whiskey would have touched glass would have been in the pub itself when the barman poured it from the three-gallon barrel on the gantry into a glass for the customer.

Hedigan’s Brian Boru House Hedigan’s Brian Boru pub in Glasnevin in Dublin was established in 1840 and claims to have been the last pub to bottle and serve its own whiskey from the wood.

Patrick Hedigan bought the iconic pub in 1904 and Patrick’s nephew John took it over in 1939. Present proprietor Michael Hedigan is John’s son and he’s worked in the pub since 1962 when he was but a young lad.

He remembers running out of the last batch of Powers Whiskey at the end of November 1973.

Before then, the bottling side of the process required Michael to apply three separate labels to each of the bottle sizes which ranged from the 70cl bottle through

the half-bottle and the naggin right down to the baby bottle.

It was here that the barrel-proof liquor was tested with a view to reducing its proof down to “30 under” (proof): 70 proof (35% ABV) by the addition of water.

ese bottles had to have a cork applied which was then covered with a ‘capsule’ (which was itself then tied with string) and the three separate labels then applied.

Michael well remembers too, the arduous procedure of emptying the hogshead whisky barrel by hand - pump into a vegallon jug 12 times, each time carrying the hefty jug on his shoulder to one of the pub’s two huge 250-gallon vats set on stillions in the whiskey store, adding in the water and colouring (to give it its distinctive colour) before ‘tossing’ it all to mix thoroughly.

e diluted spirit was then left to settle for a day or two before Michael would test it again to ensure that it remained at the correct proof. To ensure consistency he’d also check the colour against the colour out of the vat already in use.

Every Monday morning he’d ll the three-gallon barrels on the backbar from the vat in the cellar and re- ll them as necessary during the week.

days while taking it all down again took the organisers some 14 days after closing time.

As has become customary the Bloom Inn hosted the country’s craft brewers and distillers who didn’t disappoint the thirsty sun-worshippers who were able to slake their parched throats with some ne ales and spirits. n

As has become customary the Bloom Inn hosted the country’s craft brewers and distillers at this year’s Bloom

The records contain the name and address not only of every publican who purchased Jameson in bulk at that time, but also the name and occupation of the aforementioned witness, thus providing a unique insight into the role of the Irish pub in the community at that time

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