Licensing World Winter 2015

Licensing

WORLD Winter 2015

THE HOUSE OF HENNESSY Crafting Cognacs for 250 years

ENJOY

SENSIBLY VISIT

4: Homebrewer Takeover at Smithwick’s 4: Independent Brewery Creates 150 Jobs 5:Heineken Injects €100m into Local Economy 6:Pubs Encouraged to Reward Designated Drivers 7:Rising Sons Toast €1m Investment 8:Guinness Opens Experimental Brewery

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Born to Mix

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Contents

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NEWS BUSINESS MATTERS As AB InBev and SABMiller prepare to join forces, we look at the impact of the mega merger on the Irish drinks trade.

COVER STORY As the iconic Hennessy brand celebrates its 250th birthday, Edward Dillon & Co is providing publicans with a few tips to get their punters in the festive mood.

WHISKEY BUSINESS

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Irish whiskey is the fastest growing brown spirit in the world. We report on the movers, shakers and innovators in this lucrative market.

SUPPLY LINE Read about the new brands that are shaking up the wine and spirits trade.

PUB PROFILE Craft beer is increasing in popularity in the local pub but where can you find the best craft beer in Ireland?

Licensing World's Orla Connolly thinks she has the answer.

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WINE Our wine expert Jean Smullen reports on the wines of Spain's Rueda and Ribera del Duero regions.

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32 PUB GRUB Georgina O'Sullivan talks about transforming a traditional rural inn into a gastro pub.

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Licensing World's Gin Bar of the Year award winner, The Gin Palace, is expanding its range, and its supplier network.

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HIGH SPIRITS As established brands pick up awards for the quality of their products, artisan craft distilleries are making their mark with unique, food-based spirits.

OUT & ABOUT Guinness Jaz z Festival....

World Class Cocktail Competition...

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08/12/2015 12:04

Editor's Letter

2015 is ending on a positive note for the Irish drinks industry. Following agreement by the council's of the Licensed Vintners Association and the Vintners Federation of Ireland that a merger of the two organisations was the way to go, a vote on the issue was put to the membership of both bodies during the autumn. And there has been an almost unanimous vote in favour of a merger within both organisations. "Regarding the VFI members, 25 out of 26 counties voted yes - the only dissenting county was Sligo," says LVA Chairman Oliver Hughes. "And there was a huge vote in favour of the merger among the LVA members in Dublin. The LVA and VFI are now working to complete the merger of

Licensing

WORLD Editor: Maev Martin Editorial and Production Manager: Mary Connaughton Art Director: Jane Matthews Layout: Antoinette Sinclair Production: Nicole Ennis Stock Photography: Thinkstock.com Sales Director: Paul Clemenson Managing Director: Diarmaid Lennon Published by: Ashville Media, Old Stone

both bodies by May/June of 2016."

Building, Blackhall Green, Dublin 7.

The LVA and VFI commissioned a company called Genesis to carry out a review of their respective organisations – they looked at how the organisations functioned, the things that they had in common and their differences, as well as strengths and weaknesses. They also interviewed suppliers and the various organisations that members deal with, including the banks. A number of options were suggested for going forward but the consultants recommended a merger of the two bodies as the best route.

The VFI has 4,300 members while the LVA has 600. The trading environment is still very tough for publicans, despite an improving economic situation at national level. Global supermarkets spend millions on lobbying and the LVA and the VFI have been trying to progress legislative issues at government level that have been ongoing for years without any significant progress being made. Presenting a unified front will give the Irish drinks industry a much better chance of fast tracking the legislative changes that are required to improve the trading environment for publicans throughout the country.

Minimum alcohol pricing, a reduction in excise duty, and speedier rates revaluations are three of the core issues that will be tackled as a priority post-merger. The Government needs to free up more personnel to work with the rates officer in each county to revaluate the local authority rates. All bars are in the entertainment business - it is about offering the customer a total experience, not just alcohol, so excessive charges make it difficult for the publican to offer the range of services that a changed and constantly evolving market demands. But the biggest issue for the new organisation will be to develop a strong lobbying operation for publicans.

Above all, it will have to present a cohesive vision for the pub, and lobby hard for a government and tourist industry acknowledgement of the value of the pub in the local community, in Irish society, and as part of the local and national tourism product.

Tel: (01) 432 2200 ISSN: 1393-0826 All rights reserved. Every care has been taken to ensure that the information contained in this magazine is accurate. The publishers cannot, however, accept responsibility for errors or omissions. Reproduction by any means in whole or in part without the permission of the publisher is prohibited. Š Ashville Media Group 2015. All discounts, promotions and competitions contained in this magazine are run independently of Licensing World. The promoter/advertiser is responsible for honouring the prize. ISSN 1393-0826

VISIT US ONLINE www.licensingworld.ie FOLLOW US ON TWITTER @BarAwards2015 FIND US ON FACEBOOK For information on the Bar of the Year Awards and the Hotel & Catering Review Awards please visit our dedicated Facebook pages www.facebook.com /BarOfTheYearAwards www.facebook.com /TheHotelCateringReview

Maev Martin Editor email: maev.martin@ashvillemediagroup.com tel: 01 432 2271

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08/12/2015 09:53

News

NEWS ROUND-UP INDEPENDENT BREWERY TO CREATE 150 JOBS A new craft brewery and visitor centre, created by The Rye River Brewing Company in Celbridge, Co Kildare, is set to create 150 new jobs. The jobs will be created over three years and, along with the investment of €4m in the new plant and visitor centre, will be worth an extra 112.5m to the local economy.

The positions will be spread across manufacturing, customer service, brewing, export, general operatives and management. Subject to planning permission, the new brewery plant and visitor centre will open in late Spring 2016.

The Rye River Brewing Company was established in 2013 by Niall Phelan, Alan Wolfe and Tom Cronin, who learned their craft with global brewing giants Diageo, Heineken and Molson Coors.

From a standing start in late 2013 the company has grown to almost 60 employees, produces

Rossa O'Neill, Smithwicks Homebrew Club, Smithwick's Brewer Natasha Alves, and Thomas Carroll, President of the National Homebrew Club at a Homebrew Master Class hosted by Smithwick's and the National Homebrew Club.

HOMEBREWER TAKEOVER AT SMITHWICK'S BREWHOUSE Smithwick’s welcomed home brewing duo, Stephen Ryan and Brian Mooney from Celbridge in Co Kildare, and Polish native Sebastian Kondol from Ballyfermot into St. James’ Gate recently as part of Smithwick’s Homebrew Challenge. Over the past two months, home brewers across the country have been brewing Christmas ales to be judged by Smithwick’s brewers, members of the National Homebrew Club, and expert beer bloggers. Stephen and Brian’s cinnamon, nutmeg and star anise brew ‘Old Town Christmas Ale’ and Sebastian’s apple, cinnamon and spiced ginger brew ‘Apple Pie Ale’ were selected from over 70 entrants. “It was really interesting to brew alongside these passionate home brewers in our brewhouse, and I was blown away by the beers they created at home,” says Smithwick’s Brewer Natasha Alves. The two finalists had the rare opportunity to recreate their Christmas Ales at scale in the 10hl brewhouse alongside the Smithwick’s brewers. Over the coming weeks 30 kegs of each brew will be sampled in selected pubs across the country, with the winner being voted for by the public. Trade locations where the two brews can be sampled will be available in the coming weeks. The winner of the inaugural Smithwick’s Homebrew Challenge will be announced following the public vote at an event in December.

a range of 15 beers, including six of their own brand McGargle beers, and is a distribution centre for imported brands such as Bavaria and San Miguel, along with craft beers from Innis & Gunn in Edinburgh. They also supply private label contracts with Lidl and some exclusive brands to Tesco and Dunnes.

Company turnover has increased from 1I89,000 in 2013 to 15,500,000 in 2014, a 2,900% increase, and they forecast a further growth in turnover to 116,000,000 by the end of 2015.

“Our production capability will treble to seven million litres from the current two million litres as we have outgrown our current brewery and, importantly, the investment will help us maintain the quality of our award-winning Irish craft beers that have helped to drive our expansion abroad," says Founder Niall Phelan.

(l-r): Alan Wolfe, Niall Phelan and Tom Cronin from The Rye River Brewing Company.

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News

HEINEKEN INJECTS 100M INTO LOCAL ECONOMY Heineken Ireland recently published its 2014 Sustainability Report, setting out achievements in meeting its sustainability targets as part of its strategy 'Brewing a Better World'. "We are delighted that our sustainability performance in 2014 saw us exceed many of our targets," says Heineken Ireland's Managing Director Maggie Timoney. "Local sourcing and supporting local communities is a priority, with 100% of our malted barley coming from local farmers. This in turn supports over 750 farming families and injects over 5m into the local economy”.

Heineken's sustainability priorities in 2014 centred on continuing to protect water resources, reduce emissions, source sustainably, and advocate responsible consumption. Key achievements included a 100m spend in the local economy, achieving water consumption of 3.1 hectolitres per hectolitre of beer – 20% below the average Heineken consumption levels, reducing CO2/ hectolitre by 10% since 2010, and reducing CO2 emissions of fridges by 45% compared with 2010. Cooling is the most energy intensive element of Heineken's activities. Last year more than 400 Heineken Ireland employees participated in Heineken's inaugural Enjoy Responsibly Day, which highlighted the important issue of alcohol misuse.

Pictured launching the Heineken Ireland 2014 Sustainability Report are Heineken Ireland’s Managing Director Maggie Timoney with Minister for Agriculture, Food and the Marine, Simon Coveney.

WINELAB EXPERIENCING RAPID GROWTH

ARE YOU UP TO THE BEER & CIDER CHALLENGE?

WineLab has expanded its market with the installation of 1,000 new taps in restaurants, wine bars and pubs.

The company is experiencing rapid growth and this year expects to deliver 15,000 kegs, or the equivalent of 32,500 cases of wine, compared to about 3,500 kegs supplied in its first full year. WineLab is the country’s first specialist wine-on-tap supplier with nearly 30 varieties on offer. The company provides wine on tap to restaurants, wine bars and pubs. WineLab offers a wide range of wines in kegs as well as wine specific draught equipment which is installed and maintained by its team of technicians. Founded in 2013 by Ronan Farrell and his business partner Richie Byrne, WineLab uses the Dutch gasless KeyKeg system, already popular with craft brewers but also increasingly used by wineries around the world. WineLab's wines are already available in 300 venues, including Dublin’s Etto and San Lorenzo’s; Electric in Cork ; Bobby Byrne’s in Limerick; and Tribeton in Galway. They have recently expanded into the Northern Ireland market and feature in Café Vaudeville in Belfast.

Entries for the Dublin Craft Beer Cup and Dublin Craft Cider Cup are now open. The Dublin Craft Beer Cup is a unique competition that allows craft brewers to showcase their beers and have them rated, tasted and analysed by an international panel of beer experts. Due to popular demand, the competition has expanded to give craft cider makers their own dedicated cider cup. The Dublin Craft Beer Cup and Dublin Cider Cup 2016 will be led by head judge Dr Gearóid Cahill, Alltech European Director of Brewing Science. Craft brewers and cider makers are welcome to submit their entries online. Entries should be submitted via eu.alltechbrewsandfood.com/dublin-cup. The closing date for applications is January 15th, 2016.

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News

IRELAND RANKS 20TH IN GLOBAL CRAFT BEER PRODUCTION There are more than 10,000 craft breweries worldwide. Of those, 86% are in North America and Europe, with Europe pipping North America to the post by only three craft breweries.

Even so, the US has just surpassed 4,000 breweries, which represents a nearly 20% growth in the last year and far exceeds any other individual country’s count by thousands. Ireland ranks 20th in the locations for craft breweries globally. Irish craft beer is currently exported to 25 countries, with approximately 38% of Irish breweries in the business of exportation. These are the findings of a recent study on the global craft brewing industry, conducted by yeast expert Alltech.

The findings of this inaugural Global Craft Beer Survey were released as Alltech confirmed the details of the fourth Alltech Craft Brews and Food Fair, which will take place in the Convention Centre in Dublin, (February 5th to 7th, 2016).

The Fair will host more than 60 Irish and international breweries and distilleries.

The Global Craft Beer Survey assessed the number of craft breweries through information obtained in partnership with local beverage associations

and Alltech’s sales force, which operates in 128 countries.

The top 10 locations for craft breweries in the world are: the US, the UK, France, Italy, Russia, Canada, Switzerland, Germany, Brazil and Japan. China and India rank among the top ten countries for population and GDP yet neither country has more than 60 craft breweries.

Aidan Connolly, Chief Innovation Officer at Alltech, estimates the craft beer industry’s net worth at $50bn.

This is Alltech’s first global survey of the craft brewing industry. It was undertaken at the request of founder and president Dr. Pearse Lyons for the company’s own information because data assessing the international craft brewing market was not readily available.

“The rise of craft beer as a beverage of choice is indicative of consumers’ demand for differentiated, interesting and quality products,” said Aidan Connolly, Chief Innovation Officer of Alltech. "This change in consumer sentiment and demand has obviously driven the big beer brands, like AB

(l-r): David O’Hare, Bru Brewery, who will be exhibiting at the Fair, with Natalia Lynch, National Sales Manager for Lexington Brewing & Distilling Co, and Dr Gearóid Cahill, European Director of Brewing Science at Alltech at the launch of the 2016 Fair.

InBev and SABMiller, to join ranks.

"Craft beer has two per cent of the market share in Ireland today, and it is predicted to rise, with a year-overyear growth of approximately 25%."

PUBS ENCOURAGED TO REWARD DESIGNATED DRIVERS Coca-Cola HBC Ireland and Northern Ireland have joined forces with TV presenter and model Vogue Williams and Northern Ireland comedian Shade Todd to unveil the world’s first ‘Christmas Jumper Car’ to mark the launch of the 11th annual Designated Driver campaign.

Coca-Cola is inviting friends, families and bar staff to nominate a designated driver who deserves to be rewarded for their efforts this Christmas. With one winning designated driver to be selected in each province, he or she will be surprised at their local participating venue by the Coca-Cola Christmas Jumper Car filled with prizes.

The annual campaign, which offers two free soft drinks to designated drivers at participating venues, was officially launched at the end of November by Minister for Transport Tourism and Sport Paschal Donohoe. The campaign includes a short quirky video with ambassador

Vogue Williams and is supported with increased investment in digital marketing and PR. This year the free soft drinks will be offered in the new large 330ml glass bottle. The large glass bottle range includes Coca-Cola, Coca-Cola Zero, Diet Coke, Fanta Orange, and Sprite.

Deep RiverRock and Fruice will also be available to designated drivers. The campaign is once again supported by the Road Safety Authority, An Garda Siochána and trade associations - the Vintners Federation of Ireland, the Licensed Vintners Association, the Restaurants Association of Ireland, and the Irish Hotels Federation. It is also backed

Vogue Williams launches the designated driver campaign.

by the PSNI, Hospitality Ulster, and the Northern Ireland Hotel Federation. To register for the campaign, contact your local sales representative or the customer information centre on (ROI) 1890 26 22 26 or (NI) 0845 608 8889. To nominate a designated driver from your venue, visit www.designateddriver.ie.

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News

COUNTERPOINT GETS INTO THE MIX FOR CHRISTMAS

RISING SONS TOAST 1M INVESTMENT

As the party season arrives consumers often change their drink to toast the year’s end and spirits with mixers tend to increase in demand.

Responding to this, Counterpoint Ireland have announced some news regarding its mixer category ahead of the holiday season. “Britvic, the owners of Club mixers, which date back to 1852 with the world’s first ginger ale and soda water, have reacted to research stating that consumers are looking for an ever more bubbly tonic water,” says Emmet O'Brien, Head of Marketing and Training at Counterpoint Ireland. “Club Tonic, renowned for balancing delicate sweetness and gentle citrusy notes with pleasant bitterness, has introduced a more lively carbonation into its composition. And we are confident, based on the feedback that we received following taste trials, that consumers will enjoy Club Tonic with their preferred spirit even more than ever this Christmas. In addition, Counterpoint is offering consumers more choice in the mixer category with the introduction of the Thomas Henry range, a collection of super-premium mixers and soft drinks.

Rising Sons Brewery has announced plans to invest 1m to increase its annual production capacity by a third. The brewpub opened in March last year on Cornmarket Street, at a cost of 2m, and brews six core and four seasonal beer varieties. Rising Sons, which is run by Judy Wilkins and mother and daughter Cliona and Saoirse McCabe, has a 20-hectolitre microbrewery but its owners plan to increase capacity to 30 hectolitres by acquiring a second site on Cornmarket Street. They are also investigating the viability of opening a second pub in Cork city's Phoenix Street. Rising Sons Brewery is predicting that micro-breweries will account for 35% of all beer sold in Ireland within seven years and for 50% of all the beer sold in the 'on trade'.

VINTNERS WELCOME PAYE TAX CREDITS FOR PUBLICANS The Vintners’ Federation of Ireland (VFI) has welcomed the Government’s decision in Budget 2016 to narrow the gap in tax credits between the self-employed and PAYE workers. As it stands, publicans, and other selfemployed small business owners, are not entitled to the PAYE tax credit of 1,650.

"This decision should have a positive impact on publicans across Ireland and we commend the Government for taking appropriate action," says VFI President Noreen O'Sullivan. "We equally welcome the measures around the reduction in capital gains tax for entrepreneurs and the release for micro-breweries."

But the VFI is disappointed that the current level of excise duty has not been reduced.

NOffLA's Government Affairs Director Evelyn Jones points out that consumers still have to pay 624% more excise on every bottle of wine purchased when compared to other EU

Thomas Henry is all about quality and unique composition as it is made from exceptional ingredients. In Europe, Thomas Henry is becoming the sought after brand for leading bartenders and discerning customers to enhance the finest spirits in mixed drinks, cocktails, and as a sophisticated soft drink." The Thomas Henry collection includes Tonic Water, Elderflower Tonic, Cherry Blossom Tonic, Spicy Ginger, Bitter Lemon, Ginger Ale, Soda Water, Mystic Mango and Ultimate Grapefruit.

"During the holiday season people enjoy nostalgia and they want a soft drink or a sparkling water if they are driving," says Emmet. "What is more nostalgic than Club Orange? Invented in Ireland in the 1930s for the exclusive Kildare Street Gentleman’s Club, Ireland’s favourite carbonated orange drink is currently the fastest growing brand in the ‘Top 20 FMCG’ brands. You may also be surprised to hear that water is the fastest growing category in Ireland’s licensed trade. Ballygowan is an important part of any Christmas offering as the leading water brand in the Republic of Ireland's licensed trade with a 56.2% share MAT. In addition, this December sees the launch of a new Christmas campaign for 7 Up that will hark back to wonderful Christmas imagery from the past."

Having launched Savanna Cider last summer, Counterpoint Ireland are now the agency for Portugal’s number one lager Super Bock. "No beer has won more medals at the prestigious Monde Selection," says Emmet. "With over 300,000 Irish tourists travelling to Portugal each year, we expect Super Bock to be the ‘special one’!"

countries. NOffLA reiterated its call for the government to introduce a minimum unit price on alcohol. "The availability of cheap alcohol as a means to drive footfall in multiples encourages irresponsible retailing and is a threat to the broader community through alcohol abuse and anti-social behaviour," says Evelyn.

"Such a ban would save the exchequer 24m per annum.”

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07/12/2015 16:40

News

HEINEKEN OPENS NEW OFFICE IN KILMAINHAM Heineken Ireland has officially opened its new Dublin office at One Kilmainham Square, Dublin 8, having recently relocated from their previous facility in Belgard Road. Heineken's relocated Dublin office will house its Dublinbased employees, including its sales and marketing teams.Commenting at the official opening, "We have a long and proud heritage in Ireland, brewing beer for over 160 years," says Heineken Ireland Managing Director Maggie Timoney. "This office, along with our beautiful brewery in Cork, will be at the forefront of delivering the best, quality products to the Irish market.”

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1. Minister for Agriculture, Food and the Marine, Mr Simon Coveney, and Maggie Timoney, Managing Director, Heineken Ireland 2. (l-r): Gerry Mooney, On Trade Divisional Manager, Heineken Ireland with Tim Fenn, CEO, Irish Hotels Federation and Conor Dillon, On Trade Divisional Manager, Heineken Ireland.

3. (l-r): Isabelle Spindler, Regional Sales Director Europe, Heineken NV, Maggie Timoney, and Donall O'Keeffe, Chief Executive, Licensed Vintners Association.

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GUINNESS OPENS EXPERIMENTAL BREWERY TO THE PUBLIC

(l-r): Members of the Brewer's Project, Aisling, Fedora and Jason, at St James's Gate.

The Guinness brewers at St. James’s Gate launched The Open Gate Brewery project on November 18th. For over 100 years, there has been an experimental

brewery at St. James’s Gate where the brewers are given license to explore new recipes, reinterpret old ones and experiment to bring new beers to life.

Now, for the first time in its history, the brewers will welcome the public into the brewery, with the launch of The Open Gate Brewery. As well as pouring the famous Guinness stout and the latest Brewers Project beers such as Hop House 13 Lager, Guinness Dublin Porter, and Guinness West Indies Porter, the brewers will be sharing early, small batch versions of their experimental beers to try, which will only be available in The Open Gate Brewery.

A selection of other new Guinness beers from around the world, which have not been available to date in Ireland, will now also be exclusively available to visitors in The Open Gate Brewery. The Open Gate Brewery will open to the public every Thursday and Friday night from 5.30pm – 10.30pm. Those interested in visiting should log on to www.guinnessopengate. com, call (01) 4712455 or email: info@ guinnessopengate.com to reserve a place.

Entrance to The Open Gate Brewery is 6 per person and the entrance fee includes some sample beers to taste on the night.

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News

'DOUBLE REGULATION' OF INDUSTRY UNDERMINES EXPANSION PLANS The Sustainable Growth of the Drinks Industry report by economist Ciaran Fitzgerald, commissioned by the Alcohol Beverage Federation of Ireland, says that the industry has the potential to grow exports by at least 85% and potentially to over 2bn, creating and sustaining an additional 13,000 jobs, predominantly in rural Ireland.

TRY A COFFEE ALE BREWED THE WICKLOW WAY Wicklow Wolf Brewing Company has teamed up with the original Irish hand roasters, Java Republic, to produce a roast coffee brown ale using a lightly roasted Rwandan bean in the brewing process. To create this limited edition beer – A Beer called Rwanda - the ground coffee beans are steeped in the fermenter until the flavour reaches the desired intensity. The result is a smooth blend of malted barley, wheat and hops, with a deep caramel and cocoa finish. “It was an obvious choice to collaborate with Java Republic given that they share similar expertise and values,” says Quincey Fennelly, co-founder of Wicklow Wolf. “We produce small, hand crafted batches of beer for better taste, we grow our own hops and we send the spent grain from the brewing process to Kilruddery House. Similarly, the team at Java Republic ethically source their coffee beans which they slow hand roast in the carbon neutral roaster in Dublin."

Grace O'Shaughnessy, Managing Director of Java Republic, says that collaborating with Wicklow Wolf on this special brew was an exciting step for the company. "We are particularly proud of our Rwandan coffee as it won three stars in this year’s Great Taste Awards, one of the only coffee companies to win the top accolade this year, so it is fitting that it is this bean that has been used for this brew."

A Beer Called Rwanda, 5.1% ABV, is now available in O’Briens and Molloy’s off-licences and in independent off-licences nationwide.

Wicklow Wolf are only one of two micro-breweries who grow their own hops which they use for their speciality beers. Their beers are handcrafted 1,500 litres at a time and they use grains, hops and yeast varieties from Ireland, the UK, Europe and other parts of the world.

This ambitious growth is supported by the Government in its recent Food Wise 2025 strategic plan, and will require private sector investment of at least 1.15bn to deliver. However, the report also claims that there is now a 'clear disconnect between the Government's targeting of the drinks industry for growth and expansion and some of the emerging policies on price, taxation and regulatory costs. These are inconsistent, lack an evidence base for proportionality, and will ultimately act as a barrier to local and inward investment." The report concludes that the imposition of high taxes, regulatory costs and barriers will place Irish-based businesses at a disadvantage to other jurisdictions and undermine the exportled economic growth of the sector.

The report notes that excise and VAT taxes on alcohol are the second highest in Europe, creating drinks prices that are 60% higher than average EU prices, as measured by Eurostat. In addition, the route to market costs facing the drinks industry, through imposed taxes and increased regulatory costs, are "undermining the sector's capability to maintain its economic impact." Meeting the targets of Foodwise 2025, the government's 10-year strategy for the Irish agri food sector, would see the drinks industry grow exports by at least 700m, creating an additional 7,210 jobs in the Irish economy.

Meeting the industry ambition of growing the Irish whiskey sector to 30 million cases would see Irish drink exports exceeding 2.2bn. This would generate additional direct and indirect employment of 13,390 jobs in the Irish economy, particularly in rural areas.

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07/12/2015 16:40

Business Matters

Mega Merger

Ahead The global drinks industry has been thrown into a state of flux with the announcement that AB InBev and SABMiller are to join forces. What happens when the number one and number two in the world come together? VFI CEO Padraig Cribben looks at the likely impact on the Irish drinks industry.

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nheuser-Busch InBev, the world's biggest brewer, launched its $100bn plus (â‚Ź93bn) offer for nearest rival SABMiller on November 10th and agreed to sell the latter's 58% stake in US venture MillerCoors to Molson Coors for $12bn to help win regulatory approval. AB InBev, whose takeover of SABMiller is one of the largest mergers in corporate history, expects to achieve $1.4bn in annual savings four years after completion of the deal, which is projected for the second half of 2016.

Once they are merged, the new company will brew almost a third of the world's beer.

So what impact is this likely to have on the market share and growth plans of brewing giants Diageo, Heineken, and Carlsberg?

"I think it is too early to call until we see the final shake up," says Padraig Cribben, Chief Executive of the Vintners Federation of Ireland. "Normally with mergers of this size there can be off loading of certain brands etc to meet criteria laid down by competition agencies. Notwithstanding that, the merger will create pressures on the remaining players to rationalise and seek efficiencies in production, distribution and marketing. There is already reasonable rationalisation of the brands in Ireland where the production, distribution and marketing of the likes of Carlsberg, Budweiser and Molson

Peroni Cocktails.

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Business Matters

Coors is performed by either Diageo or Heineken. That is likely to continue for the foreseeable future so there will be no immediate change here." Padraig believes that, initially, the merger will have a 'minimal' effect on publicans in Ireland.

"The longer term impact depends on the arrangements that the new entity makes for the sale and distribution of its products in the Irish market."

Brewers of mass market beer are trying to cut production and distribution costs as they lose market share to smaller independent brands in Europe and North America. Carlsberg announced recently that it would eliminate 2,000 jobs. Are we likely to see job cuts and a change of distribution strategy among the big three in Ireland? "Major rationalisation has already taken place in most of the breweries here and there may be little space left for further movements in this area," says Padraig. "There could be scope for efficiencies in distribution if the breweries were to agree to a single system. This might also suit the publicans as well, but these type of agreements are

difficult to put together." Will this massive merger create even greater competition and fighting for market share among the mass producers of beer, and make the market even more open to the growth of craft beer? "Craft beer is still a very small part of the market in Ireland," says Padraig. "What is probably of concern to the big breweries is that the growth is among the younger (20-35 age group) cohort of drinkers. That is making it more difficult for them to recruit new followers to their respective brands. It remains to be seen how they will react to this challenge, both in Ireland and elsewhere. There is no doubt that further growth in the craft sector will concentrate the minds of the bigger entities. Market share is their Holy Grail so it will lead to very interesting times in the trade."

THE DEAL The takeover, which SABMiller's board provisionally accepted in October, will be the largest of a British-based company and the fourth biggest overall of any corporation. The merger will combine AB InBev's Budweiser, Stella Artois and

Corona brands with SABMiller's Peroni, Grolsch and Pilsner Urquell and brew almost a third of the world's beer, dwarfing rivals Heineken and Carlsberg. AB InBev is offering £44 per SABMiller share, along with a discounted alternative of mostly shares, designed for SABMiller's two largest shareholders, Altria and BevCo. By buying SABMiller, AB InBev is adding Latin American markets such as Colombia and Peru and is entering Africa at a time when some of its home markets such as the US are weakening as drinkers shun mainstream lagers in favour of craft brews and cocktails. Africa is expected to see a sharp rise in people of legal drinking age and has a fast-growing middle-class developing a taste for branded lagers and ales rather than the illicit brews traditionally drunk. SABMiller's earnings before interest, taxes and amortisation advanced five per cent to $2.92bn in the six months through September. Profit rose by 11% in Africa and by five per cent in Latin America. SABMiller's profit margin was 23%, hurt by increased competition in Poland and by currency swings, well shy of AB InBev's margin of about 39%. ■

Brought to you by Club, the inventor of Rock Shandy.

Ever wondered where the name Rock Shandy came from? From Blackrock, Co. Dublin to be precise. In the 1950s a former Managing Director of the Club lackrock Soft Drinks Company was a member of the Blackrock Swimming Association. After training on a Sunday morning he would go to O’Rourke’s pub in Blackrock (still open for business on the main street today) for a drink. His favourite drink was a combination of Club Orange and Club Lemon from which came the name, Rock Shandy. Today, Club Rock Shandy is famous for its refreshing qualities and is available nationwide. Accept no substitutes. rom Club is the No. 1 Irish Soft drink and is a proud and active member of Love Irish Food: Club Orange, Club Lemon and Club Mixers are all available from Counterpoint Wholesale Ireland Ltd (formerly Britvic Wholesalers) who are now providing all leading spirit and beer brands.To make contact with Counterpoint erpoint Ireland please use our Customer Care service on 1890 276 468.

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Cover Story

Hennessy's

250 th Anniversary in Ireland 2015 proved to be an exciting year for Hennessy as they celebrated the brand's 250th birthday. The events in Ireland for Hennessy’s 250th celebrations are part of the global anniversary celebration which includes the Hennessy 250 Tour, a hybrid cultural event and travelling exhibition that offers a 360° perspective on the Maison’s past, present and future.

T

he travelling exhibition consists of carte blanche creations and performances by a selection of internationally recognised contemporary artists, including French artists Xavier Veilhan and Pierrick Sorin, American artist Tony Oursler, Scottish artist Charles Sandison and Dutch photographer and film director Anton Corbijn. This year, the Maison Hennessy celebrates 250 years of a drinks business that has lasted for seven generations and spanned five continents. It began in the French region of Cognac, the seat from which the Maison has constantly passed down the best the land has to give from one generation to the next.

Hennessy’s 250th celebratory anniversary year in Ireland was marked with an exclusive gala dinner. The gala dinner was just one of a number of events that took place across the year to mark the brand’s milestone. It all began in February with the annual highlight of the international racing calendar, the Hennessy Gold Cup. Then came a special trip to Cork when 60 of the Hennessy wine growers visited Ballymacmoy, the ancestral home of Richard Hennessy, followed

by the Hennessy Literary Awards and the Hennessy Portrait Prize.

The Hennessy 250 gala dinner, which took place in Dublin City Hall in April, brought together leading Irish cultural figures who have worked with Hennessy for almost five decades, highlighting Hennessy’s ongoing commitment to supporting and nurturing Irish talent across the arts, literature, sport and music. Bernard Peillon, President and CEO of Hennessy, and Andy O’Hara, CEO of Edward Dillon, welcomed 100 guests from the worlds of literature, arts and culture, sport, entertainment and fashion, as well as Hennessy representatives from Cognac, including Richard Hennessy’s eighth descendent, Maurice Hennessy, and RTE’s Miriam O’Callaghan, who acted as MC at the event.

On the evening, guests viewed Hennessy’s 250 Tour exhibit by Anton Corbijn, which was brought to Ireland especially for the event.

Working with one of the most influential photographers of this generation, Anton Corbijn, Hennessy commissioned the exhibition to celebrate its anniversary.

Creating a series of photographic portraits devoted to the people who

Louis Fitzgerald at the gala dinner celebration.

make Hennessy what it is, the Anton Corbijn exhibition included Irish businessman Louis Fitzgerald. He was chosen as one of the subjects because his bars, hotels and pubs have been one of the driving forces behind Hennessy’s development in Ireland for the past 47 years. Attending VIPs included Louis Fitzgerald, as well as artist and fashion designer Helen Steele, owner of Design Centre, Aisling Kilduff, and Irish horse trainer, former jockey and eight times winner of the Hennessy Gold Cup, Willie Mullins.

Guests in attendance were also treated to an unveiling and tasting of the

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Hennessy 250 Collector blend created

by Hennessy Master Blender and Taster, Yann Fillioux. Since 2010, Yann Fillioux, along with the Hennessy Tasting Committee, has carefully selected eaux de vie, from which he has created a subtle and elegant, yet powerful, blend to mark Hennessy’s 250th anniversary.

Hennessy’s commitment to supporting Irish cultural talent goes back decades and this was celebrated throughout the anniversary year. The Hennessy Literary Awards, one of the longest running cultural sponsorships in Ireland and the UK and a recipient of a Business to Arts award, recognises and rewards emerging Irish writers and poets, as well as celebrating the success and achievements of established Irish writers by inducting one distinguished writer each year into the Hennessy Literary Awards Hall of Fame. In 2014 and 2015, Hennessy added a new element to the Hennessy Literary Awards with the showing of a short film. In 2014, the short film Dog Pound was written by the Hennessy New Irish Writer 2010, Madeleine D’Arcy, starring Frank Kelly. A monologue filmed in a Dublin pub that captures that unique relationship between a patron and his barman, Dog Pound was subsequently nominated in the Galway Film Fleadh.

Miriam O’Callaghan and Edward Dillon CEO Andy O'Hara at Hennessy's 250th gala dinner.

Maurice Hennessy, Alain Deret, Bernard Peillon and Yann Fillioux.

2015 also saw the unveiling of the third in a series of anthologies, The Hennessy Book of Irish Fiction 2005-2015.

Launched in association with New Island

Helen Steele and Caroline Sleiman, Market Development Manager, Moët Hennessy, at the gala dinner.

Books, this literary collection features a selection of 25 of the finest short stories and poems shortlisted for the Hennessy Literary Awards over the past decade.

In 2014, Hennessy and the National Gallery of Ireland launched the Hennessy Portrait Prize. Open to artists across all disciplines, the Hennessy Portrait Prize aims to showcase and encourage interest in contemporary portraiture, and to raise the profile of the long-standing and constantly evolving National Portrait Collection. Each year, the Hennessy Portrait Prize will be awarded to one artist, who is a resident of Ireland or an Irish citizen living abroad, chosen by a panel of four judges. The winning artist will receive a prize of 15,000 and a commission worth 5,000 to produce a portrait of an Irish sitter for inclusion in the National Portrait Collection.

Over the past number of years, Hennessy has also played a central role at cultural events, namely the National Gallery of Ireland’s annual Turner exhibition and the launch of Jack B. Yeats’s personal sketchbooks from the National Gallery’s Yeats archive.

In 2016, Hennessy will announce new partnerships with two leading Irish art institutions, continuing its commitment to supporting Irish cultural talent. ■

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Christmas

Cocktails Hennessy is providing publicans with recipes for some seasonal cocktails that should get patrons into the festive spirit. Hennessy Winter's Spirit and Hennessy Honey are ideal to serve to guests as they arrive in from the cold and are a delicious aperitif to serve before a festive feast.

LIMITED EDITION GIFT COLLECTION Although the Hennessy brand has evolved throughout the years, its true art form is its timelessness, as showcased by its beautiful Christmas collection. This Christmas, Hennessy is inviting publicans and their patrons to celebrate Christmas and their 250th milestone by enjoying Hennessy’s collection of cognacs and their luxurious limited edition Hennessy X.O, Hennessy Fine de Cognac gift box, and Hennessy V.S gift.

Hennessy X.O Exclusive Collection (144.59) The Hennessy X.O Exclusive Collection is the final creation to emerge from designer Tom Dixon's three-year collaboration with Hennessy X.O. Inspired by the state-ofthe-art technique of tessellation, Mr Dixon has paid the ultimate tribute to Hennessy X.O this year with his latest creation. Tom Dixon was inspired by stone, highlighting the preciousness of this raw material in his design. While the exterior may have changed, the classic Hennessy X.O blend enclosed in each bottle has stayed the same since its creation. Whether it is enjoyed straight, on the rocks, or with a splash of still water, Hennessy X.O is the perfect accompaniment for toasting the season’s celebrations and the culmination of a momentous year.

Hennessy Fine de Cognac gift box (48.29) Hennessy's limited edition Fine de Cognac gift box is covered in an intricate leather pattern in the Fine de Cognac signature grey, complete with bright orange overstitching and a large thick handle. A perfectly balanced cognac, Fine de Cognac is

a harmonious expression of vitality and smoothness and is perfect for toasting the end of year celebrations.

Hennessy V.S gift box (35.49), two glass gift box (36.49) and V.S.O.P giftbox (36.49) For Christmas 2015, Hennessy is also presenting the Hennessy V.S gift box, Hennessy V.S two glass gift box and V.S.O.P gift box. The Hennessy V.S gift box encases the iconic Hennessy V.S in an eye-catching limited edition box. Through a play of perception, this new gift box reveals either a gold cup or a black bottle silhouette. The Hennessy V.S glass gift pack contains a bottle of Hennessy V.S, two branded glasses and two cocktail recipe ideas to try over the festive season. One of the icons of the Maison Hennessy, Hennessy Very Special has maintained its unique style across time. Its distinctive character is the result of a precise selection of the eaux-de-vie, a carefully controlled aging, and the final and subtle blending, conducted by the Hennessy Master Blender and the Tasting Committee.

Finally, there is the V.S.O.P gift box, which includes a V.S.O.P 5 cl miniature.

TO CREATE THESE HENNESSY COCKTAILS, SIMPLY TRY THE FOLLOWING RECIPES: HENNESSY HONEY INGREDIENTS • 0.5 cl of Hennessy VS • 0.5 cl of Acacia honey • 4 cl hot water • 1 slice of lemon METHOD In a glass, add Hennessy VS, honey and hot water Stir to dissolve the honey Garnish with a lemon slice

HENNESSY WINTER’S SPIRIT INGREDIENTS • 4 cl Hennessy • 4 cl hot water • 0.5cl of sugar cane syrup • 1 thin slice ginger • 2 lemon supreme wedges without the peel, pith and skin • 1 orange twist METHOD In a glass, add Hennessy sugar, lemon and ginger and stir Top with hot water and garnish with an orange twist

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Whiskey Business

Jar

There's Money in the

Irish whiskey is the fastest-growing brown spirit in the world, with growth rates of 12.5% annually. It is forecast that, by the end of 2016, 20 million cases (96 million bottles) of Irish whiskey will have been sold around the world. Maev Martin reports on the movers, shakers, and innovators in this lucrative market.

T

he Irish Whiskey Association says it is aiming to grow global market share by 300% by 2030 and to have investment come to €1bn for the period between 2010 and 2025. It wants to increase production by 41% over the same period.

Employment in the whiskey sector is set to grow by 30% by 2025, from 5,000 to 6,500, and whiskey tourism is set to increase from 600,000 per annum to 800,000 in the medium term. Annual exports are now worth over €300m, up 220% since 2003, and are set to double by 2020, and double again by 2030.

The EU (43%) and the US (45.5%) markets dominate for exports of Irish whiskey. Within the EU Latvia (10%) is the largest export destination (as a re-sale destination for Russia and the Baltic countries) just ahead of Germany (7.4%), France (6.4%) and the UK (4.9%).

These ambitions and impressive growth projections are supported by activity on the ground. In 2013, there were four distilleries in Ireland producing and selling Irish whiskey. Today, there are 32 new or proposed distilleries across the country.

These include the $50m (approximately €44m) Slane Distillery on Slane Castle Estate in Meath - the official ground breaking took place in September. The

have a potential output of more than 600,000 cases. Also in September, it was announced that Pat Cooney's Boann Distillery and Visitor Centre in the Boyne Valley in Drogheda would open its doors next year, creating over 80 new jobs as part of a plan to become one of the country's leading independent distilleries and craft brewery initiatives.

distillery, which will also include a Visitor Centre, is being built by leading US drinks firm Brown-Forman Corporation, the owners of Jack Daniel’s, Southern Comfort and Woodford Reserve, which bought all shares of Slane Irish Whiskey Company from the Conyngham family earlier this year. The Conynghams remain centrally involved in the development of the new distillery and the new whiskey brands, which will be introduced in early 2017. When completed by the end of 2016, Slane Distillery will create nearly 25 new full-time jobs and will

In June, Stephen and Jack Teeling opened the Teeling Whiskey Distillery in Dublin's Liberties. Separate to his sons' distillery, entrepreneur John Teeling is planning to raise €5m from investors using the Employment and Investment Incentive scheme (EIIS) for his Great Northern Distillery, the Dundalk-based whiskey maker owned by the Teeling family. The Teelings are raising the money from clients of Cantor Fitzgerald Ireland in order to make between 1.5 million and two million litres of whiskey in the family's distillery.

John Teeling, who previously sold Cooley Distillery for €73m to Beam in 2011, says that the plan is to make 500,000 cases of own label whiskey for supermarkets and other retailers. The Great Northern Distillery commenced operations in 2015 and the fully commissioned plant has the capacity to distil the equivalent of 42 million bottles of whiskey per year.

More recently, on October 9th, the

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Whiskey Business

Connacht Whiskey Company opened its doors, with Miriam Mooney, Head of the Irish Whiskey Association, stating that it will be good for jobs, tourism and the local economy in Mayo. “Earlier this year, the Irish Whiskey Association, which includes the Connacht Whiskey Company, launched a ‘Vision for Irish Whiskey’, a strategy document to support sustainable growth in the sector,” she says. “Having been distilled in Ireland since the 6th century, Irish whiskey is one of the oldest spirit drinks in Europe. It is a premium product that can only be made on the island of Ireland. Irish whiskey has carved out its own niche in the global spirits market, relying on the traditional craft of Irish distilling and authentic heritage, underpinned by high-quality whiskey with a distinctive taste and broad appeal. In the last decade, the category grew by almost 200%. The potential is massive when we compare Ireland to Scotland, with 115 working distilleries in operation, bringing investment and employment into rural areas.”

However, a report prepared by Compecon for The Wild Geese Irish Whiskey, claims that most of the projected growth in Irish whiskey sales will accrue to the bigger distillers and smaller entrants to the market will struggle without an established wholesale market.

Ardbeg's Ten Years Old Single Malt Scotch whiskey took the top spot in US magazine Whisky Advocate's analysis of the best creations available globally for under US$100 (€90).

The report points out that the much greater size of the Scotch market is aided by a wholesale market that allows brands to be developed by companies – through

'The Revival' is a limited edition 15 Year Old Single Malt released on November 3rd to mark the opening of The Teeling Whiskey Company's new distillery. Distilled in 1999, matured in ex-Rum casks and bottled at 46% with no chill filtration, it is limited to only 10,000 bottles and will retail for approximately €100.

processes like blending – without actually owning a distillery. It says that Ireland lacks a similar market. "The lack of a similar wholesale market for bulk Irish whiskey, therefore, prevents the emergence of similar successful Irish whiskey brands and represents an osbstacle to increasing export sales," the report states.

Scotland has 115 working distilleries, compared to 12 in Ireland. Total direct employment in the Scotch whisky industry amounted to more than 10,000 people in 2014, compared to 750 in the Irish whiskey industry. The report says that, while Irish whiskey exports have increased dramatically over the past 10 to 15 years, Scotch whisky exports exceed those of Irish whiskey by a substantial margin. "The existence of significant barriers to entry in the whiskey industry, however, constitutes a significant impediment to the establishment of new firms and new brands. These entry barriers are mainly on the production side and arise because any undertaking which opens a new distillery in order to enter the whiskey business must wait at least three years (because of the rule that whiskey must be matured for three years before it can be sold) before it can generate any revenue from sales of its product, while they must bear the cost of storing and maturing product in the interim."

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Whiskey Business

“The whiskey was cast on December 8th 2012 and will be opened on December 20th 2015 when we will become the first purpose built independent distillery to produce new whiskey for over 200 years."

Dingle Distillery.

But these challenges in the market aren't discouraging potential distillers. After three years of careful maturation on the Dingle coast, Dingle Distillery, part of the Porterhouse Brewing Company, are about to open their first cask of whiskey on 20 December. It will be the first Irish whiskey outside of the big three producers in over 35 years. The price for this limited edition whiskey is €350.

“Using Irish barley, Irish mash bills, and three small pot stills hand designed by renowned distiller John McDougall, the Dingle Distillery aims to make both artisan single malt and single pot still expressions – the first of which is finally ready to call itself whiskey,” says Porterhouse Managing Director Oliver Hughes. “The whiskey was cast on December 8th 2012 and will be opened on December 20th 2015 when we will become the first purpose built independent distillery to produce new whiskey for over 200 years.

On December 18th 2012 we casked 14 casks and cask number one will never be opened, we are bottling cask number two, cask number three will open next year on the same date, and cask number four will also open next year on the same date so we will have three limited edition bottles over the next three years. We are opening one cask on December 20th – this is the first of our single malts in a single cask. There will be just 240 bottles in the world, which is why it will

be a collectors item. Ten of the casks were for our 500 founding fathers so they take priority. The whiskey will be sold directly from the distillery. We are inviting people to apply to buy a bottle and, such is the level of interest, bottles will be allocated on a lottery basis."

The Dingle Distillery also distills artisan vodka and gin. The Porterhouse Brewing Company opened Ireland’s first brewpub in 1996 and was in the vanguard of Ireland’s flourishing craft brewery movement at that time. Is Oliver confident that this new whiskey will make

"The existence of significant barriers to entry in the whiskey industry, however, constitutes a significant impediment to the establishment of new firms and new brands."

Dingle Distillery one of the pioneers in what seems to be a great whiskey revival in Ireland? "I would like to think so – we are the first independent distillery with a new whiskey – Teeling has just started, and Slane Distillery is under construction, as is the Walsh Whiskey Distillery, but we were distilling three years ago." The company now operates five Porterhouse bars in Dublin alone, as well as the Lillie's Bordello nightclub. “We now have a micro distillery in Lillie's Bordello and we will distill our new whiskey in front of the patrons,” says Oliver. “Next Easter we will release a Dingle single malt. There is huge potential in the marketplace but like anything there will be casualties.

Producing whiskey is a deep drain on resources – you are three years paying for raw materials and casks and you get nothing back so it is a minimum of a three year cashflow drain, and more likely a five year drain, on average." ■

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Supply Line

Brand New A new Irish drinks company has introduced a luxury vodka, the Ryan family has released a new limited edition whiskey, and Febvre recently played host to the world launch in Ireland of a new French champagne.

LUXURY VODKA WILL SHAKES UP SPIRITS Origin Spirits Ireland has created a new luxury Irish vodka. Kalak vodka is four times pot distilled from Irish malted barley, a process which is more commonly used in the production of Irish whiskey.

The spirit uses 100% Irish ingredients and derives its name from the phonetic spelling of 'An Cailleach,' the Irish Celtic goddess and queen of winter. Tipperary man Patrick Shelley founded Origin Spirits Ireland Ltd in 2013 and Kalak vodka is the company’s first product.

Patrick previously worked in the international luxury goods market, holding senior positions with LVMH (Moët Hennessy Louis Vuitton) in France, the UK, Germany, Austria, South East Asia, and Russia. With LVMH he had the opportunity to represent some of the world’s top wine and spirits brands such as Hennessy, Moët & Chandon, Dom Pérignon, Veuve Clicquot, Ruinart, Krug, Glenmorangie, Ardbeg and Belvedere. “Having worked for years in the international drinks industry, I was struck by the fact that vodka was often more about packaging than substance," he says. "I was not a vodka drinker until recently, as I found it in general to be odourless and tasteless.

I wanted to create a vodka that I could enjoy, one with taste, character and depth, as well as

purity and smoothness. I was also keen to build on Ireland’s strong heritage and create a vodka using an inherently Irish distilling process, featuring the best of Irish ingredients.”

Patrick has personally funded the launch and development of Kalak, which has been meticulously crafted over two and a half years. “I worked closely with independent experts such as renowned international spirits guru, Ian Wisniewski, to ensure that the final product offered a new level of purity, smoothness and depth,” he says. Patrick also participated in Food Works, the entrepreneurial programme run by Bord Bia, Enterprise Ireland and Teagasc in 2013/2014. Kalak was awarded a silver medal in the IWSC (International Wine & Spirits Challenge) in 2015 and was selected as one of the 100 hottest new international brands by Cocktail Spirits Paris in June 2015. Kalak has created a range of cocktail recipes to complement the flavour in the vodka. This includes a signature cocktail 'Kalak Citrus & Spice', which allows you to enjoy the flavour neat, spiced up with cinnamon and spice. Kalak vodka is currently stocked in more than 50 specialist drinks stores around Ireland, retailing from 44 per bottle. The product is due to launch in the US and Europe in early 2016.

PICTURED RIGHT: Kalak Bottle INSET: Patrick Shelley of Kalak

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Supply Line

BEAUJOLAIS NOUVEAU ARRIVES IN IRELAND

RYAN RELEASES 15 YEAR OLD SINGLE MALT

STAR OF BOMBAY ENTERS GIN MARKET

Beaujolais Nouveau enthusiasts around the world pulled the cork on November 19th to celebrate the arrival of the new vintage. As distributor for Georges Duboeuf in Ireland, Febvre and Co Ltd took its first delivery of Duboeuf Beaujolais Nouveau 2015, just in time to have it delivered to off-licences and restaurants around Ireland in line with French law which dictates that the wine cannot be released on sale until the third Thursday in November.

Duboeuf Beaujolais Nouveau 2015 is available nationwide with a RRP of €12.99. Made from 100% Gamay grapes, which have thinner skins than most grapes, causing a lower tannin level, Beaujolais Nouveau is the most popular ‘vin de primeur’, fermented for just a few weeks and then officially released for sale. It owes its easy drinkability to a winemaking process called carbonic maceration, or wholeberry fermentation. This technique preserves the fresh, fruity quality of the wine.

Marking the centenary of the birth of their father, Jack, the Ryan family of the Beggars Bush Pub on Haddington Road in Dublin has released a Limited Edition 15 Year Old Cask Strength Single Malt. Matured in Bourbon casks, the single malt has a production run limited to 500 bottles worldwide, the first 100 of which were made available exclusively to the Irish market in November. “This 15 year old malt is a distinctive product with a smooth texture and uncompromised taste notes, providing a truly special gift for any discerning whiskey lover” said Eunan Ryan, Director, Jack Ryan Whiskey and son of Jack Ryan. “Its distinct pale gold colour, fruity aroma and flavours, and its spicy, oakinfused finish are those of a premium whiskey”. This special limited edition malt is individually signed and numbered by Eunan Ryan, and is available through the Celtic Whiskey Shop and other specialist licensed stores.

Premium gin Bombay Sapphire launched a new super premium gin in October called Star of Bombay. It is slowly distilled in small quantities at Laverstoke Mill in Hampshire by Bombay Sapphire’s Master Distiller, Nik Fordham.The recipe features the eight botanicals used in all Bombay gins: juniper, coriander, lemon peel, orris, angelica, almonds, liquorice and cassia bark, as well as dried bergamot orange peel from Southern Italy, and ambrette seeds from the tropical yellow hibiscus flower grown in Ecuador. The liquid captured in each bottle is achieved by slowing down the signature vapour infusion process to increase the level of extraction from the botanicals. “The single batch distillation method designed around Star of Bombay is very much a craft process,” explains Nik. “It requires more hands-on control and monitoring to create a gin of extraordinary complexity that makes it feel more like an aged spirit.”

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Pub Profile

Probably the Best Craft Beer in

Ireland

As we all know, craft beer is increasing in popularity in the local pub but where can you find the best craft beer in Ireland? Licensing World's Orla Connolly thinks she may have found the answer to that question.

I

reland's first pub dedicated to selling only craft beer opened in April this year. Owned by Galway Bay Brewery, which already operates 10 pubs selling craft beer alongside other drinks, The Beer Market near Christchurch is also among the first such outlets in the world.

Since opening earlier this year on High Street in the heart of Dublin city, The Beer Market has been supplying only the most exclusive of craft beers - up to 90% of the beer stocked in their pub isn't available anywhere else in Ireland. This is possibly because the majority of the stock at The Beer

Market is supplied exclusively by the Galway Bay Brewery itself.

Andy Byrne, Operations Manager at Galway Bay Brewery, believes that The Beer Market has the freshest and most varied selection of craft beers in the country. Their assortment of brews are switched out and changed so frequently that they refrain from placing brands or badges on the taps. Sometimes the taps can be rotated as frequently as daily, and even hourly. “It is always fresh beer and I suppose that would be a point of difference”, says Andy. “A bar can have a cellar and 50 kegs of Guinness could be sitting there for weeks on end.

All of our beers are coming in, they're going on, they're rotating so it's fresh beer, that is the key.”

For the craft beer connoisseur it is all about flavour. According to Andy, this is similar to how people determine the difference between savoury fresh food and the bland quality of frozen food.

We can guess which category the carefully-designed beverages at The Beer Market fall into.

The Beer Market, Dublin 8.

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Pub Profile

The ease with which people can travel to different countries in recent years has made a massive positive impact on the development of the craft beer market. For those in the industry, it is widely agreed that this has been the cause of the craft beer boom in Ireland.

After returning from beer festivals and markets abroad, many young Irish drinkers brought back with them a desire to recapture the variety of taste and flavours that they had experienced overseas. And this gave the men behind The Beer Market the germ of an idea for their operation. Noticing that a lot of the flavours that they had just experienced weren't available at home, they decided to stock their first pub, The Oslo, with a careful selection of craft beers. From there they began to build a mini empire which today comprises nine pubs scattered all over the country. The tenth, The Gasworks, is set to open in Dublin's Grand Canal Dock in January.

Andy dismisses the idea that Ireland's current fascination with craft beer, which has catapulted The Beer market to success, might be a passing fancy. He notes that the average beer drinker has simply evolved with the times, “People are clever, they are well travelled and well educated,” he says. “They don't believe that you have to lorry down eight pints of light yellow beer because somebody in a rugby jersey told you to drink it. I think peoples' tastes have developed. They've copped on now. They know that if they are spending a fiver on a pint, they might as well get a decent, quality pint.”

While the current demand for craft beer is good news for The Beer Market, there is the possibility that it could lead to a market that becomes saturated with lesser quality products.

Andy isn't too concerned about this.

“Like anything this popular, there is bound to be some sub-standard operators within the industry but, eventually, they won't survive their poor reputations,” he says. “I believe

that, with the imminent introduction of new breweries into the Irish market, we will soon have an amazing selection of craft beers in Ireland. I believe that we will rival any country in the world because our breweries will be among the best, if not the best, in the world. There are a few chancers out there but, generally speaking, Ireland has very good breweries.”

Another consequence of the nationwide acclaim that craft beer has been receiving in recent years is the involvement of rival big brands such as Diageo and Heineken in the craft beer business. Their products such as Hop House 13 and Cute Hoor have been hugely successful in pubs across Ireland but some craft beer practitioners feel that they are not as authentic as the products being produced by the smaller, artisan brewers like Galway Bay Brewery.

Andy describes the advertisements and promotional campaigns that the

People are clever, they are well travelled and well educated...They don't believe that you have to lorry down eight pints of light yellow beer because somebody in a rugby jersey told you to drink it.

bigger brands have embarked on as "funny, quirky and cool”. Nonetheless, he also describes the mass production of craft beer as “nothing more than a very clever marketing ploy”.

One unlikely audience that The Beer Market has tapped into is the young female drinkers. Traditionally women trend to abstain from beer drinking in favour of spirits or cocktails. Yet, Andy has noticed that an increasing number of women are appearing regularly in Galway Bay Brewery pubs, including The Beer Market, to try the assortment of flavours on offer behind the bar. “Young female drinkers are trying our craft beers because they are flavoursome and different to the mass produced beers. And, with the great variety on offer, it's very hard not to like at least one of our beers.”

While Andy believes that the pub's unprecedented variety of stock alone makes it unique, he also stresses that it is the combination of good staff, quality food, and a friendly atmosphere that creates the complete service package at The Beer Market. “Our music is good, our staff are well trained, there's a huge push on customer service, and we have a brilliant selection of products.” So, if your taste buds are yearning for a fresh dose of excitement, treat them to a carefully crafted beer and some chilled out entertainment at The Beer Market. ■

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Wine

Spain

Uncorked In the last issue of 2015, our wine expert Jean Smullen reports on the wines of Spain's Rueda and Ribera del Duero regions, advises on the ideal food accompaniments, and provides information on the brands they are selling to pubs throughout Ireland.

S

panish wine history goes back at least 3,000 years to the time when Phoenician traders founded a port on the southwestern coast called Gadir (now Cadiz). They then moved inland to establish a city called Xera (now Jerez), and planted vines in the surrounding hills.

Spain therefore has a wine culture as historic as any in France or Italy and offers a comprehensive variety of wine styles and grape varieties. In addition, many Spanish vineyards are growing vines which are over 40 years old and therefore produce smaller yields, which means they have more concentrated flavours.

In recent years Spanish winemakers have been quick to take new technology to their bodegas and many of the most modern wineries in Europe are now to be found in Spain. The country has a number of things going for it; the climate is excellent for viticulture, there are plenty of old vines and a lot of indigenous grape varieties. In Spain, the Consejo Regulador, the law making body for wine, is locally based and not centrally controlled as it is in France and Italy so, on a regional level, they are much more in touch with what is happening. As a result, Spanish wine producers are more open to change and experimentation than any other European wine producing country.

DO Rueda The Rueda wine appellation was given its official status by Spain’s Ministry of Agriculture on January 12, 1980, becoming the first officially established wine appellation in the Castilla y León region. The production area contained within the Rueda appellation is situated wholly in the Castillay León region and

is made up of 74 towns and villages, 53 of which are located in the southern Valladolid province, 17 in the western Segovia province and four in the northern Avila province. The Rueda vineyards are situated in a relatively high altitude, 700 to 800 metres (2,300 to 2,600 feet) above sea-level. Winters are cold and very long; springs are short with late frosts; and summers are hot and dry. Rueda made its name in the 1970s during the first wave of new Spanish wine production when the Rioja firm Marques de Riscal moved their white wine production to the region and started to make aromatic white wines from the local native grape Verdejo and the French grape Sauvignon Blanc.

Today the DO is known for red, white and rosé wines, although the region is better known for its white wines in this market.

Rueda Grape Varieties Verdejo The Verdejo grape has been grown in the Rueda for over 10 centuries. Wines from this grape have flavours of herbs, hay and fennel, and a refreshing acidity.

On the palate, they display a bitter lemon character. White wines can be made with a minimum of 85% Verdejo (though in practice usually 100% Verdejo), the wines are a straw-yellow colour, and are very elegant on the nose. They have aromas of citrus fruit with aniseed and fennel notes. The palate is full-bodied and structured with intense fruit flavour and a characteristic touch of bitterness.

They are vinified as dry wines, with a minimum alcoholic degree of 11.5°.

Viura (also known as Macabeo) The white grape of Rioja, the Viura grape variety, was introduced in Rueda in the

1950s at a time when white wine was traditionally aged in wooden barrels.

The potential of the Verdejo had yet to be discovered, and the Viura provided a touch of class to the local white wines.

Viura is mostly used in Rueda wines as a blend with the Verdejo variety as it contributes an extra touch of acidity.

Sauvignon Blanc Originally from France’s Loire region, this variety was introduced in Spain in the 1970s. Rueda Sauvignon Blanc tends to be quite floral and has grapefruit and passion fruit flavours, rather than the flinty character found in the Loire Sauvignon Blanc. This is because of the greater number of sunshine hours in Rueda, compared to the Loire Valley or Bordeaux. Sauvignon Blanc from Rueda must be made with at least 85% Sauvignon Blanc. These wines have great aromatic intensity with citrus fruit notes. They have a minimum alcoholic degree of 11° and they are often blended with Verdejo or sold as a single varietal.

The white wines from Rueda are perfect served with any kind of seafood dish, or with chicken in a cream-based sauce or any type of pork dish.

DO Ribera del Duero Ribera del Duero moved from obscure and unknown to the very top of the tree.

It probably doesn’t harm its reputation that Spain's iconic wine, Vega Sicilia, is produced here. Ribera del Duero is one of Spain’s top winemaking regions.

Most famous for its powerful, yet elegant red wines made predominantly with the Tempranillo grape and varying levels of oak ageing, the region also produces fresh and fruity rosé. In 1915,

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Wine

new wineries opening and improved viticultural and modern winemaking techniques. And the modernisation continues to this day. Twenty five years ago there were 24 wineries in the region - today there are over 600.

Ribera del Duero red wines are great with Sunday roasts, steak and barbecued meats.

They are the perfect accompaniment to Ribera del Duero’s traditional regional dish, Lechazo, or roast suckling lamb.

Other recommended food pairings include cheese, cold cuts, pizza, lamb chops and a variety of roast meats.

Vega Sicilia’s Basque winemaker, Domingo Garramiola Txomin, began producing quality table wine.

The wine immediately impressed the wine world. In 1929, Vega Sicilia’s 1917 and 1918 wines won international acclaim for their quality at the Barcelona World Fair, having crafted a wine predominantly made from Tempranillo, blended with the Bordeaux grape varieties Cabernet Sauvignon, Merlot and Malbec.

For most of the 20th century Vega Sicilia was the most expensive wine in Spain. Surprisingly, no other premium wine estates emerged from the region until 1975, when Tinto Pesquera wine was released, immediately winning over the critics with its bold flavours, ripe fruit and deep colour. Robert Parker later raved about the 1983 vintage, calling it the 'the Petrus of Spain.' This led to an influx of investors and a rapid rise in production and quality in the region. The success of Vega Sicilia and Pesquera convinced local producers to focus their attentions on making quality reds.

Because of the success of Pesquera, winemaking in Ribera del Duero was transformed in the early 1980s, with

The growing season is short because of long, cold winters and short, hot summers during which temperatures can vary from between 10 to 15.5°C at night to over 38°C during the day.

The vineyards are planted at high altitude, between approximately 2,500 to 2,800 feet (760 to 850 metres) above sea level, with some vineyards as high as 3,100 feet (945 metres).

There is a great diversity of soils in the region, with vineyards planted on the banks of the Duero on very steep slopes. Soils close to the river tend to be alluvial and made of sand and reddish clay, which retains heat in the evening, meaning they produce more full bodied wines. On the slopes, and higher up, soils have more limestone, which means more elegant wines with lots more acidity. Many of the best vineyards are on the limestone sites.

Ribero del Duero Grape Varieties According to DO regulations, red wines must be made from at least 75% Tempranillo grapes.

The rest may be made blended, and they usually use Cabernet Sauvignon, Merlot and Malbec.

Tempranillo is the main and indigenous grape of Ribera del Duero, where it is known as Tinto Fino or Tinto del Pais. This is an early-ripening grape which is ideally suited to Ribera’s short growing season. Ribera del Duero’s red wines are characteristically full-bodied and powerful, yet elegant, and are often made exclusively from Tempranillo. In Ribera del Duero the grape, combined with the unique growing conditions and careful winemaking, typically produces fresh and fruity red wines with notes of black plums, cherries and liquorice.

Cabernet Sauvignon is late ripening, which makes wines with high acidity, high tannin and aromas of green pepper and black fruits.

Merlot is early ripening, making wines with medium acidity, medium tannins and black fruit. ■

DO Rueda & DO Ribera del Duero Many of the wines from the DO Rueda and Ribero del Duero that are imported into Ireland are sold in pubs and restaurants through the following companies: D.O. Rueda Marqués De Cáceres Cassidy Wines www.cassidywines.com Prado Rey Classic Drinks www.classicdrinks.ie Castelo De Medina Curious Wines www.curiouswines.ie Emina Eno Wines www.enowine.ie Marqués De Riscal Findlater Wine & Spirit Group www.findlaterws.ie Finca Montepedroso James Nicholson Wine Merchants www.jnwine.com Ángel Rodríguez Vidal Smith & Whelan Wines www.smithandwhelan.ie D.O. Ribera Del Duero Bodega Y Viñedos Martín Berdugo Eno Wines www.enowine.ie Bodegas Pingón Bubble Brothers www.bubblebrothers.com Bodega Protos Coman’s Wines www.comans.ie/Wines Abadía De Acón Vinos Titos www.vinostito.com Bodegas El Lagar De Isilla Woods Wines www.woodswines.com Bodegas Valdaya Winelab www.winelab.ie (On Tap Specialist) Bodega Y Viñedos Martín Berdugo Grapecircus Twitter.com/Grapecircus Bodega San Roque De La Encina Cinema Wines Bacchus Vinos www.bacchus.ie Bodegas Felix Callejo Karwig Wines www.karwigwines.ie

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Pub Grub

Good Food

Inn

at the

Georgina O'Sullivan has been pioneering quality, locally sourced food at the Ballymore Inn for two decades. She talks to Maev Martin about transforming a traditional rural inn into a gastro pub.

T

he demand for good quality food in a relaxed pub setting continues to rise. More and more pubs are serving flexible all-day menus, with some even incorporating breakfast, brunch and afternoon tea into their expanding repertoires.

The locally sourced mantra is everywhere now but this wasn't always the case. However, long before it was fashionable, Georgina was stressing the necessity to source quality Irish ingredients in order to create the best modern Irish food - and she was one of the first in our industry to recognise and promote the importance of serving good quality food in a pub setting.

Her career trajectory is unusual, moving from working in Bord Bia to running her own restaurant.

“I trained in home economics initially and then as a chef in Switzerland, before working as Chief Home Economist for the British Egg Marketing Board in London,” she says. “I then set up the Food Advisory Centre for the Irish Meat Board and went on to work as Home Market Manager with Bord Bia. I ran the Bord's Cookery Centre and was responsible for the influential Good Food Cookbook series and the Good Food Recipe Collection so during this time I worked closely with the catering sector to promote the quality and value of Irish products. I have always considered Irish meat, fish and dairy produce to be 24

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Hake salad.

28 day dry aged west Cork beef

the best in the world and I believed that it would make a valuable contribution to any food business. I also thought that the Irish market would welcome an opportunity to enjoy high quality food, but in an informal setting, and that they would be prepared to travel to a food destination for this experience.”

And for the last 20 years Georgina's belief in the quality of Irish produce and her confidence about what the modern Irish diner wants have proven to be correct. Along with her husband Barry, she has been successfully operating The Ballymore Inn in Ballymore Eustace in Co Kildare as a quality pub with a restaurant standard Cafe Bar. Barry, a graduate of the Shannon College of Hotel Management, looks after the business side of their operation. Before the couple bought the Ballymore Inn it was a traditional drinking pub with two small lounges at the front and a dance hall at the back but they refurbished the premises to incorporate a restaurant dining experience. Today, the menu promotes small artisan producers and they grow their own seasonal fruit and vegetables in their kitchen garden.

The Ballymore Inn was a traditional drinking pub but the O'Sullivan's refurbished the premises to incorporate a restaurant dining experience.

“I have always considered Irish meat, fish and dairy produce to be the best in the world...I also thought that the Irish market would welcome an opportunity to enjoy high quality food, but in an informal setting,..”

The Perfect Irish Pub Restaurant

it remains so,” says Georgina. The growing importance of food in their overall service offering is reflected in the percentage of their turnover that food now generates. “We have a 75% turnover from food,” says Georgina. “Our food generates 20% more turnover than the alcohol we sell.” And they are generating this significant turnover from food without sacrificing the quality of the dishes on offer. “A recent group of visiting Michelin chefs from Paris commented that ‘we cooked the food they liked to eat’. Our quality is very high but our presentation is simple.”

“The Ballymore Inn was originally a rural pub and we gradually made the food the central point of interest and

Georgina's first cookery book, the recently published Cooking at The

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Pub Grub 2016 MICHELIN EATING OUT IN PUBS GUIDE Thirty-two Irish pubs in 15 counties north and south of the border are included in the 2016 Michelin Eating Out in Pubs guide. The guide lists 590 pubs across the Republic of Ireland and the UK noted for the quality of their food. In Ireland, Co Down leads the field with six pubs listed, followed

by Cork with five, Clare with four, and Kildare with three.

Dublin, Galway and Mayo each have two listings, while Antrim, Kerry, Leitrim, Louth, Sligo, Tipperary, Wexford and Wicklow have one. The 25 pubs in the Republic include two new entries – the Old Spot in Ballsbridge, Dublin, and Harte's in Kildare.

“I have long wished that The Ballymore Inn was just around the corner from me.

Now I have the next best thing.”

– Diana Henry

GEORGINA O’SULLIVAN COOKING AT THE BALLYMORE INN Georgina O'Sullivan's book, Cooking At The Ballymore Inn.

Ballymore Inn, collects her secrets, techniques and recipes in an accessible collection, from barbecues and brunches to classic Christmas ideas and dishes. It provides tips and techniques on everything from Moroccan lamb couscous and Thai fish broth with coconut milk, to beef and wild mushrooms in Guinness. Her cooking reflects her career as a professional chef running one of the busiest restaurants in Ireland and her work creating many ingredient-led recipes for Bord Bia. "The inspiration for the food that we serve comes from what we like to eat and from trying interesting new ingredients,” she says. “Great ingredients are central to all good cooking. Our food is fresh and cooked to order and includes, among many other ingredients, 28 day dry aged west Cork beef, Duncannon fresh fish,

sourdough bread baked each morning, and fresh vegetables and salads from our own polytunnels. In addition, all of our desserts are made in house, as well as our pastries and biscuits.”

The country is currently experiencing a whiskey renaissance, as well as an increasing demand for gin among a younger age group, not to mention the continued popularity of craft beer. And the Ballymore Inn is capitalising on these trends. “We are seeing a great interest in craft beefs and we have a large, and growing selection,” says Georgina.

“Our premium drinks menu also includes cocktails, speciality whiskies, and a large selection of gins. Good quality coffee also makes a valuable contribution to the margin and all front of house staff are barista trained.” ■

Antrim: Billy Andy's (Mounthill, near Larne) Clare: Morrissey's (Doonbeg), Vaughan's Anchor Inn (Liscannor), Wild Honey Inn (Lisdoonvarna), Linnane's Lobster Bar (New Quay).

Cork: Mary Ann's (Castletownshend), Poacher's Inn (Bandon), Deasy's (Clonakilty), Cronin's (Crosshaven), Toddies at The Bulman (Kinsale).

Down: Pheasant (Annahilt), Poacher's Pocket (Comber), Parson's Nose and Plough Inn (Hillsborough), Pier 36 (Donaghadee), Balloo House (Killinchy) Dublin: Old Spot and Chop House (both in Ballsbridge) Galway: Moran's Oyster Cottage (Kilcolgan), O'Dowd's (Roundstone) Kerry: O'Neill's Seafood Bar (Cahirciveen) Kildare: Harte's (Kildare), Ballymore Inn (Ballymore Eustace), Fallon's (Kilcullen) Leitrim: Oarsman (Carrick-on-Shannon_ Louth: Fitzpatrick's (Jenkinstown) Mayo: The Tavern (Murrisk), Sheebeen (Westport) Sligo: Hargadon's (Sligo) Tipperary: Larkin's (Garrykennedy) Wexford: Lobster Pot (Carne) Wicklow: Byrne & Woods (Roundwood).

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OUR UNIQUE RELATIONSHIP WITH YOU Our partnership with Irish publicans began over 300 years ago and throughout this time, our commitment to the pub has never wavered.

In fact, our relationship with you and the pub has strengthened with each passing year.

Our portfolio is founded on iconic, outstanding brands that are rich in heritage, strong in equity and consistently deliver unrivalled quality to you and your customers.

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BREWING THE BEST BEERS

INNOVATION THAT INSPIRES

The historic St. James’s Gate Brewery in Dublin is our global centre of brewing excellence. It is home to some of the finest brewers in the world, who produce premium beers that are enjoyed throughout Ireland and all over the world, using the finest Irish ingredients.

Innovation has always been at the very heart of our business and The Brewer’s Project is recent testament to this, giving our enterprising brewers license to explore new recipes, reinterpret old ones and collaborate freely to bring new beers to life.

In the last two years, we’ve brewed some exciting new beers, introducing your customers to GUINNESS Dublin Porter, GUINNESS West Indies Porter, Hop House 13 Lager, Smithwick’s Pale Ale and Smithwick’s Blonde.

02/12/2015 14:32

OUR DIVERSE RANGE OF PREMIUM SPIRITS & LUXURY PORTFOLIO Diageo Ireland is the only total beverage alcohol company to offer the full spectrum of top-selling global premium spirits brands.

We have grown and nurtured the most established and enduring brands that are loved by consumers all over the world.

INVESTING IN IRELAND We’re proud of our contribution to the Irish economy and our involvement in communities all over Ireland. The value to the rural economy from our purchases comes to approximately ₏274 million. Our track record in supporting the Irish community spans national sports, local festivals, the arts and much more.

The Diageo Reserve collection offers new dimensions in taste and experience, achieved through distinctive and often unique ingredients, incredible craftsmanship and remarkable production methods. These brands provide increasingly demanding consumers with an affordable luxury in the form of premium spirits.

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LOOKING TO THE FUTURE Our commitment to the future of brewing in Ireland and the Irish On Trade is evident in both our state-of-the-art brewing facility in St. James’s Gate and our continued passion for quality and innovation in the drinks we supply to you. With a rich history, a passion for brewing and craftsmanship spanning 300 years, our best work is yet to come.

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Gin

Mother's Ruin Gets

New Lease of Life

Maev Martin talks to Derek Garry, Manager of The Gin Palace, winner of the Gin Bar of the Year award in Licensing World's Sky Bar of the Year Awards 2015, about his plans to expand the range, as well as his supplier network.

T

he Gin Palace on Dublin's Jervis Street has the largest selection of gin in Dublin, boasting gins from every corner of the globe, as well as a gin club. "There is a publican in England who is in the Guinness Book of Records with a selection 440 gins.

We have 159 so the chase is on to either equal or surpass that record!" he says.

Part of the Louis Fitzgerald group, The Gin Palace has been trading for 14 years but it is only in the last four years, and the last two in particular, that they have noticed an explosion in the popularity of the juniper berry-flavoured spirit.

"The public profile of the gin drinker has changed from the older ladies to a variety of drinkers, everyone from their late teens upwards, because the drink is so versatile and there are so many flavours available in the market. We stock the standard gins, including Cork Dry Gin, Gordons and Bombay Sapphire, but we also have a wide and growing selection of small batch gins. Our Hendricks High Tea gin comes in Hendricks china teapots with Hendricks tea cups and our most expensive gin is Japanese gin, which is actually made in Cambridge, and is sold for 14.50 a measure."

The garnish is an integral part of the service. "Nearly every gin that we serve comes with its own garnish – it used to be just lemon and lime but we now have rosemary, basil, raspberries, blueberries, coriander, and the list goes on and on," he says. And The Gin Palace is keen to further its engagement with customers by offering them different ways to drink gin. "We provide three sample size

measures of gin and a gin and tonic for 12, and we then offer a premium tray with a premium tonic for 15," says Derek. "We also serve carafes of gin.

Our Mango Madness carafe serves four people and consists of Dingle Gin, mango purée, fresh red grapefruit, and tonic water. In addition, a lot of the bars in the Louis Fitzgerald Group are expanding their gin offering and they are coming to us for advice about the most popular gins. It is encouraging to see that they are trying to stick to Irish gins. At The Gin Palace we have seven new Irish gins that are really good –

Dingle Gin, Shortcross Gin, Blackwater Gin, Thin Gin, Bertha's Revenge, Glendalough Gin and St Patrick's Gin." Key suppliers include the Celtic Whiskey Shop and drinksgenuis.ie, part of Richmond Marketing, as well as Irish Distillers and Dalcassian Wines and Spirits. "We are looking for new suppliers every day," he says. "For example, there is an online company in Belfast called drinksology.com that has over 150 new gins on their website.

As soon as they open in the Republic we will be buying from them." ■

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High Spirits

Crafty

Winners

As established brands pick up awards for the quality of their products, artisan craft distilleries are making their mark with unique, food-based spirits.

O

ne such operation is St. Patrick's Distillery in Cork which came out on top with a gold medal award at the Irish Whiskey and Spirits Awards for their craft distilled 100% potato vodka.

Made from Lady Clare and Rosetta potatoes, it is a clear full strength spirit with an aroma and taste profile that is unique to its potato origin. Described as being ‘smooth enough to drink neat over ice’ the grain free and hand bottled spirit stood out as being head and shoulders above competitor offerings.

“We only launched our product range earlier this year so it is a huge honour to achieve this top industry award," says Barry Fitzgerald, Sales Manager for St Patrick's Distillery. "It reaffirms that

our unique approach in using potato as the base ingredient for our vodka is paying off, as it is for our gins, which achieved multiple awards at the recent Blás na hEireann Irish food awards, with the Classic Juniper gin winning a bronze medal and the Elderflower gin winning a silver medal. To have this recognised by industry peers is a fantastic coup for the distillery, and in particular our dedicated staff and is definitely something we can all raise a glass to!”

St Patrick's, which is located at St Patrick's Mills in Douglas, Cork, also offers an oak aged Irish whiskey that also won a silver medal at the Blás na hEireann Awards. Their product range is currently stocked in speciality bars and select off-licences nationwide

and at Cork and Dublin Airport Duty Free shopping lounges. St Patrick's full range is now available in Germany and they are in active discussion with distributors in other countries.

At the other end of the island, another relative newcomer to the industry, Co Antrim-based Hughes Craft Distillery has been awarded a gold medal at the prestigious Global Vodka Master 2015 competition for its RubyBlue Irish potato vodka. The Northern Ireland distillery had entered the competition for the first time. The small batch vodka, which is produced by Hughes Craft Distillery in Lisburn, was launched in May by the company. The company has also been listed at the Duty Free store, run by Aelia, at Belfast International Airport.

“To win such a high profile award on a world stage is a tremendous stamp of approval for our craft distillery," says Barbara Hughes, Commercial Director of Hughes Craft Distillery. "Gaining a Gold medal in The Global Vodka Masters is really tremendous for the business as we seek to build international sales.

We are delighted by the response from the spirits and vodka experts in both the UK and the US. It’s such an encouraging endorsement of our quality and a tremendous boost for our small batch vodka in the global marketplace.

The award is important because it raises our profile in a key market, the US, and helps us as we seek to build

Barbara and Stuart Hughes with their awards.

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Niamh Coughlan from Douglas at the launch earlier this year in The Venue in Ballintemple of St Patrick's Distillery's 100% potato vodka and gin products.

our distribution network there. It is the second international award for our vodka.” RubyBlue Irish potato vodka was also awarded a silver medal at the prestigious New York World Wine and Spirits competition at the first entry. The New York competition is associated with the Triple Crown of Competitions -The San Francisco International Wine Competition and The San Francisco World Spirits Competition. The New York World Wine and Spirits Competition hinges on the quality, expertise and probity of the judging panel.

Barbara Hughes runs Hughes Craft Distillery with husband Stuart, the Managing Director of the small enterprise. The couple began developing bottle conditioned RubyBlue liqueurs in 2010 and now export these to Europe, Scandinavia, the Middle East and Australia.

gold in the European Seasonal Pale Ale category of the World Beer Awards.

The World Beer awards are considered to be the most prestigious beer awards on the international stage, with leading experts from Asia, Europe and the Americas rewarding best-in-class brews from each region. The naming of Summer Saison as Best Seasonal Beer brings to a total of 30 awards won by the brewery since 2013.

Meanwhile, triple-blended Irish whiskey Tullamore D.E.W. received two trophies and a gold medal at the Irish Whiskey Awards. Tullamore D.E.W. 12 Year Old Single Malt Whiskey won the award for best Irish Blended Whiskey (RRP less than €60), with Tullamore D.E.W. Phoenix receiving the top accolade for Irish Cask Strength Whiskey.

Tullamore D.E.W. also received a gold medal for its 10 Year Old Single Malt.

Bigger, more high profile players such as Franciscan Well Brewery and Tullamore D.E.W, have also enjoyed awards success. Franciscan Well has once again impressed judges at the World Beer Awards, with its Summer Saison winning the Best Seasonal Pale Ale. The award, which equates to the Summer Saison being considered by judges as the top seasonal Pale Ale in the World, is the brewery’s highest achievement to date.

The Irish Whiskey Awards, which are in their third year, took place on October 15th in the Teeling Distillery in Dublin 8.

The awards recognise the excellence and innovation from indigenous producers and distillers.This year, judging was in the form of a blind tasting of all entries by 160 members of the Celtic Whiskey Club and Irish Whiskey Society, with a further 40 samples sent to members overseas.

The multi-award winning brewery has won a string of internationally recognised awards this year, with the Summer Saison previously winning

Tim Herlihy, Tullamore D.E.W. US Ambassador, was declared a whiskey 'icon' as he became the first ever winner of the Irish Whiskey Brand Ambassador

Tullamore D.E.W. US Ambassador Tim Herlihy.

Nora McNulty and John Quinn of William Grant & Sons with their awards.

of the Year award, announced during the Kentucky Bourbon Festival in September. The accolade has particular importance, as whiskey industry experts nominated and voted for their icons online. Tim beat strong competition from brand ambassadors for Bushmills, Kilbeggan Distillery and 2 Gingers.

This is the first stage of the awards, which now move on to the Scotland and to the Rest of World stages.

The winners from each heat will then compete in the final global stage, which is announced in March in London. ■

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Unmissable live s Wolves v Leeds Sky Bet Championship Thursday 17 December

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Watford v Man City Barclays Premier League Saturday 2 January

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e sport on tap World Darts Championship 17 December - 3 January

South Africa v England 1st Test, International Cricket 26 December - 30 December

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for the best price & package for your business Number of league games quoted is total shown on Sky Sports from 2014/2015 season as a whole. Scheduling may be subject to change. Terms apply. Calls to Sky cost 7p per minute plus your provider’s access charge. Correct at time of print 19.11.2015.

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03/12/2015 15:06 11:13 07/12/2015

Out & About

Best in

Class October was a busy month for the trade, with over 40,000 people descending on Cork city for the Guinness Cork Jazz Festival and the prestigious World Class 2016 cocktail competition getting underway in Dublin.

World Class 2016 got underway on October 21st at The Morrison Hotel in Dublin, where the first workshop for Ireland's top bartenders took place.

The workshop was hosted by Diageo Reserve Ambassadors Max La Rocca, Daniel Dove, Peter O'Connor and Ronan Massey, together with the reigning 2015 Irish World Class Bartender of the Year, Anna Walsh from MVP. Involving a yearlong journey of qualifiers and heats, World Class is regarded as the industry’s most prestigious and respected mixology competition. This elite competition celebrates contemporary cocktail culture, bringing together the best bars, the most iconic bartenders and the most exquisite spirits from around the globe. It also showcases the Diageo Reserve portfolio of luxury spirits, including Ketel One, Cîroc, Zacapa, Tanqueray, Tanqueray No. Ten, Bulleit, Don Julio and Johnnie Walker, to name but a few. Meanwhile, the Guinness Cork Jazz Festival in the Metropole Hotel in Cork included performances from Grace Kelly and Jerry Fish and featured over 400 music sessions in more than 60 pubs, theatres, clubs and hotel venues in Cork city. Those flying the flag for Diageo at the festival's launch event included Rory Sheridan and Una McCarthy. ■

1. Diageo Reserve Ambassadors Ronan Massey, Daniel Dove, Max La Rocca and Peter O'Connor with Anna Walsh from MVP. 2. (l-r): Ronan Massey, Peter O'Connor, Max La Rocca and Daniel Dove.

3. Brenda Denny, Fiona Donnelly and Aisling Roche, 96FM at the launch of the Guinness Cork Jazz Festival 2015 4. Una McCarthy from Diageo and Nicola O'Sullivan from Glanmire, Co Cork at the launch event.

5. Rory Sheridan, Diageo and former Munster rugby star Frankie Sheahan with performers Linda Cullen and Guillaume Cousson at the launch of the Guinness Cork Jazz Festival 2015 in the Metropole Hotel Cork.

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