TASTE THE GOLD STANDARD OF IRISH WHISKEY TASTE THE GOLD STANDARD OF IRISH WHISKEY
In this issue of Licensing World, we chat with Feargal Harrington about his new drinks brand, Kombeara. A hard kombucha, the response to Kombeara so far has been promising – in the first month alone after launch, 10,000 cans were sold. Moving forward, the plan is to scale up production to 40,000 cans a month and expand the brand’s presence in the UK. For more on the new drink, turn to page 20.
Massimo Business Manager Karen Healy is our cover story for this issue. Located in Galway’s Westend, Massimo has been in business since 2000. The success of the pub is, says Karen, down to hard work and a spirit of collaboration that exists amongst the hospitality businesses in the area. The bar stopped doing food after Covid, instead choosing to focus on what they do best – good drinks and excellent events. Massimo has also evolved into a community hub for the area – film screenings, open mic nights, standup comedy and arts clubs are held regularly, catering to a younger demographic invested in the thriving arts and culture scene that defines Galway’s Westend. For more, turn to page 17. Also in this issue, we profile some of the seasonal drinks on the market this Christmas. On page 14, we take a look at two new releases from Ballina Distillery. Previously known as The Connacht Distillery, it was acquired by Terroirs Distillers in 2024. Its two new releases have been either double or triple distilled using Irish malted barley in small batches, with fermentation stretched out up to seven days. This, says the distillery, gives the spirit its fruit forward profile.
We hope you enjoy this issue and if you’ve any thoughts or opinions, please drop us a line.
Denise Maguire
Editor
The Licensing World editorial team email: editor@licensingworld.com
Editor: Denise Maguire
Creative Director: Jane Matthews
Art Director: Lenny Rooney
Production: Claire Kiernan
Stock Photography: iStock.com
Sales Director: Trish Murphy
Managing Director: Gerry Tynan
Chairman: Diarmaid Lennon
Published by: Ashville Media, Unit 55, Park West Road, Park West Dublin 12
With over 150 years supporting the Irish bar trade, Edward Dillon & Co. Ltd proudly celebrates this year’s finalists. Here’s to continued excellence in Irish hospitality.
The main events this winter.
Surprise tribute at Guinness Cork Jazz Festival
Guests enjoying the Guinness Music Trail at Deep South were treated to a surprise appearance from Hypnotic Brass Ensemble, who delivered a pop-up tribute to the late D’Angelo. The Chicago-born collective drew an enthusiastic crowd with their nod to the neo-soul icon at the event, which kicked off with an opening event at the Cork Opera House featuring a surprise appearance from headliner Lee Fields. The iconic American artist joined breakout Irish performer Toshín on stage before an audience of 120 festival supporters, marking the start of Ireland’s biggest jazz celebration.
Shake it off
Best known for creating 56 Central in Galway, Gill Carroll has turned her hand to a practice that blends yoga, somatic movement and coaching. Her sessions are rooted in the belief that music and movement can shift how we feel and act. At the heart of it is 'Shake the Dust', a mix of shaking, jumping, resting, dancing and yoga, all set to uplifting playlists created with DJ Benoit (Brendan Mullen). Gill’s sessions are part of Galway City Council’s ‘Café Lates’ pilot initiative which was launched in response to public demand for a café culture after 6pm, supporting local businesses to offer diverse, alcohol-free evening experiences.
Wicklow legends unite
Two legends of Wicklow craft, Glendalough Distillery and Wicklow Wolf Brewery, have come together to create The Still Hand, a limited-edition 13.1% Barleywine aged in Glendalough’s ex-Oloroso whiskey barrels. The name of the new drink was inspired by the legend of St Kevin’s still hand, where he kept his hand perfectly still to give a blackbird time to nest and hatch her young. Ciarán ‘Rowdy’ Rooney, Head Distiller at Glendalough Distillery, said: “This collaboration has been a long time coming. We’ve been neighbours and friends for
years, so it’s brilliant to finally come together on something that truly celebrates Wicklow craft. These barrels were custom made for us from fine European Oak, seasoned with premium Oloroso for years before we filled them with our Irish Grain Whiskey for our Double Barrel. Freshly emptied, we delivered them to Wicklow Wolf and they have added incredible depth, with notes of dried fruit, oak and gentle spice, that really compliment the flavours of this amazing Barleywine. It beautifully connects the worlds of Wicklow whiskey and beer.”
New tech for perfect pints
Visitors to the Guinness Storehouse will enjoy even better pints following the introduction of a new glass washing system. The E-Clean system from Euro Refrigeration Limited was trialled at the Guinness Open Gate Brewery, where it was tested in a live brewing and hospitality environment. Following the success of this trial, the system was rolled out across all bars in the Guinness Storehouse, ensuring every guest experiences a perfect pint served in perfectly prepared glassware. Euro Refrigeration says the system has been developed with the hospitality industry front of mind. It delivers both sustainability and performance, helping pubs, hotels, restaurants, and clubs to improve customer experience while reducing environmental impact.
The Hoxton to open its doors this winter
As winter sets in, tradition pushes us toward the familiar comforts – a hot whiskey, mulled wine or something steaming by the fire. But at Mother Macs Public House, we like to think a little differently. Warmth doesn’t have to come from hot water. It can also come from flavour, from spice, and from the kind of spirit that makes you pause and savour the moment.
This year, I’ve been reaching for drinks that balance heat and comfort in unexpected ways. A perfect example is our Spiced Paloma – a bright, lively serve that wakes up the palate. It’s made with Casamigo Tequila, sugar syrup, lime, cranberry juice and a pinch of crushed chilli flakes for gentle heat. Topped with grapefruit soda and garnished with rosemary, it’s a winter cocktail that feels alive – crisp, refreshing, but with a little fire running through it.
When the night calls for something richer, I turn to the Brandy and Port Sour. Hennessy VS Brandy meets Cockburn Port, with sugar syrup, lime juice, bitters and a smooth layer of egg white to tie it all together. It’s served in a Hennessy glass – classic, full-bodied and deeply satisfying.
For me, this year’s winter drinks are about rethinking tradition. Finding warmth without heat and comfort without convention. These newer, nontraditional serves have earned their place on the menu because they bring balance, depth and flavour in their own way. They’re the kind of drinks that carry you through the dark months with a little style and a spark of something unexpected. So, what am I drinking this winter? Something chilled, spiced and full of character – the sort of drink that doesn’t just warm your hands, but stirs your spirit too.
is set to welcome visitors for the first time this winter, marking the brand’s first property in Ireland. The restored Victorian building (once the Central Hotel) will be home to 129 rooms, a bar, an all-day Peruvian-inspired restaurant and Dollars, a sandwich spot by day and natural wine bar by night. The Library Bar will once again open its doors, along with Groundwork, a new basement nightclub.
80,000 attend Dublin by Night Fest
A combined record crowd of over 80,000 attended the third annual Dublin by Night Fest across three city centre venues at the end of October. “Dublin By Night Fest 2025 showcased the very best of Dublin. It was an unforgettable experience for thousands of families, friend groups and people of all ages. It proved a great showcase of our wonderful city and proof of a real thirst for similar events to bring people to the city centre from near and far,” said Cllr Ray McAdam, Lord Mayor of Dublin. The event marked the city retaining the Purple Flag – presented to cities with consistently vibrant, family friendly nightlife.
The Hoxton on Dublin’s Exchequer Street
Michael McMahon at Mother Macs Public House in Limerick is reaching for a traditional winter warmer with a twist
The future of Dublin’s pubs
The LVA Conference 2025 took place in the Westbury Hotel in September, focusing on the issues impacting the future of the Dublin pub trade. This included topics like the smart use of food, the growing demand for no or low alcohol products, how the next generation of consumers view pubs, the power of social media and trends in refurbishing pub premises.
Awaken the Dragon
Pictured are Bindu, costume designer at Community Art Link and Conrad Howard of Market Lane Restaurant in Cork’s city centre, putting the final touches to one of the fantastical creatures that featured at this year’s Dragon of Shandon Parade on October 31st. The event saw over 450 participants from 20 local community groups come together to celebrate the ancient Irish tradition of Samhain, while awakening the Dragon from under Cork’s historic streets to prowl the city for one night only. Market Lane has made a long-term commitment to supporting this community initiative.
Raising the bar for alcohol-free experiences
Belfast-based drinks company, The Sober Irish Drinks Company, has launched a range of alcohol-free and low-alcohol beverages. Founded by broadcaster, producer and journalist Jim Fitzpatrick, the drinks company aims to meet the rising demand for low-alcohol and alcohol-free drinks with quality-focused products. “The Sober Irish is a movement that knows how to have fun without a hangover – it’s about nights to remember and mornings to enjoy. That’s why we focus on quality, great taste and trust and why we celebrate the brilliant producers behind our drinks.”
Picture courtesy of Clare Keogh
Pictured (l to r): Willie Jack, Director of Commercial Court Inns and Jim Fitzpatrick, Founder, The Sober Irish
Oisín Rogers (right) of The Devonshire, Soho spoke during the expert panel discussion on the future of the on-trade, joined by (left) Patrick Rigney of The Shed Distillery of PJ Rigney and (centre) LVA Chair Tom Cleary of The Temple Bar
“Little progress made”
The Licensed Vintners Association (LVA) is calling on the government to blow the “20kgs of dust” off the Dublin City Taskforce Report that has
accumulated over the last year. The representative body made its call ahead of the one year anniversary of the report, which was published on 21 October 2024. “When the
Winter warmers at The King’s Head
The King’s Head has launched its 2025 winter warmers drinks menu. Highlights include Hot Apple Cider, Candy Cane Hot Toddy, Homemade Mulled Wine, Coole Swan Coffee, Glüh Gin and an alcohol-free Hot Apple Cider. Cocktail fans can indulge in festive favourites like the Salted Caramel Espresso Martini, The Connemara Pony, The Galway Girl and The Executioner’s Old Fashioned.
Dublin City Taskforce Report was published a year ago, we said that action was needed and the report shouldn’t be left to gather dust once the lights from the press announcement faded,” said Donall O’Keeffe, CEO of the LVA. “Since then little to nothing has happened and very little progress has been made. It is said that the average house collects 20kgs of dust per year. Well a report that has been left untouched in Leinster House and Government Buildings for 365 days must have at least that much on it. We are calling on the government to blow the 20kgs of dust off the Dublin City Taskforce Report and start delivering upon its commitments.”
He added that the LVA was especially disappointed to see no action taken in relation to the appointment of an oversight board
or the creation of the special purpose vehicle with its own independent board and chair.
“The Chair of the Taskforce that published these plans, Mr David McRedmond, also voiced his own criticism about the slow pace of delivery on these topics last month and also said ‘delay is fatal’ to the plans.”
He added: “It is worth recognising that the riots that wreaked havoc across Dublin city took place on 23 November 2023. This Thursday will mark 700 days since those riots. In the two years since, what structural changes have been made? What capital investments have been delivered? The lack of urgency from government is very worrying. Where is their desire to lead on this issue and to deliver the reforms that Dublin needs and Dubliners demand?”
1 PIN for Pig’s Lane
Pig’s Lane in Killarney has been awarded a ‘1 PIN’ status by The Pinnacle Guide – described as the Michelin guide for bars. Only 61 bars from across the globe were included in the latest cohort of venues to be added to the guide. The award comes hot on the heels of Pig’s Lane being named Best Designed Bar of the Year at the Bar of the Year Awards. “Achieving a PIN involves a detailed assessment of every aspect of a bar’s operation, from the drinks programme and service, to venue design, management, sustainability and so much more. The guide sets the standard for excellence in our industry and to be recognised alongside such incredible bars around the world, many of who we admire deeply, is incredibly inspiring. This achievement is a celebration of our entire team and we couldn’t be prouder,” said O’Donoghue Ring Collection Managing Director, Gemma Ring.
Now in their 36th year, the Gold Medal Hotel Awards are recognised as the leading independent awards programme for the Irish hospitality industry. Judged by industry experts, the Hotel & Catering Review Gold Medal Awards recognise and reward excellence in hospitality and catering operations across the island of Ireland. These awards encourage and applaud hotels, restaurants, guest houses, spa and leisure facilities, event caterers, healthcare caterers, site caterers, as well as individuals and teams, that achieve the highest standard of product and service in the industry.
For more information visit: www.goldmedal.ie or contact Jill Thornton, Senior Event Manager Phone: 01 640 1700 | Email: jill.thornton@ashvillemediagroup.com
Limited number of Category Sponsorships remaining, for more information contact Trish Murphy, Sponsorship Director Phone: 086 837 9246 | Email: trish.murphy@ashvillemediagroup.com
Sunday roast at The Purty
Wigwam turns 10
This November, Abbey Street venue Wigwam is marking a decade in business and to celebrate, the venue is holding a month of events including club nights, drag shows, markets, exhibitions, comedy and games. Highlights of the “Wigwam is Ten” programme will include a roster of late night events under the “STACKED” series –re-inviting favourite artists, teaming with long-time collaborators and programming across all floors. A Latin-inspired takeover of the venue's main floor is set to take place and a tribute-style drag show featuring Wigwam’s resident queens and special guest Amanda Tori Meating from RuPaul’s Drag Race is also scheduled.
The Purty Kitchen is giving The Sunday Roast a modern twist. Each week brings a unique take on a classic such as Winetavern Farm free-range pork sourced through master butcher Rick Higgins or Dry-Aged West Cork Rump of Beef, paired with chicken fat roast potatoes, silky pomme purée, slow-roast onion stuffing, with seasonal greens from Abercorn Farm. “We might be a little late to the table when it comes to the gastro-style Sunday roast trend,” says Adam Brack-Sinnott, Head Chef at The Purty Kitchen. “But that was intentional. Many of the newer offerings started to feel repetitive. We wanted to create something that truly lets our incredible kitchen team shine – showcasing their creativity and passion through exceptional Irish produce.”
New menu at Stella Cocktail Club
Stella Cocktail Club has launched a new cinema-inspired cocktail menu, created as a tribute to more than a century of cinematic history. The menu features 22 handcrafted cocktails, including five non-alcoholic options, each inspired by a film that has played a defining role in either cinema’s legacy or Stella’s own story. The menu begins with Lover, a sweet, floral homage to 'The Imperfect Lover', the very first film screened at Stella Rathmines in 1923. From smoky, brooding sippers to playful, fruity pours, each drink is artfully composed and served in the unique surroundings of one of Dublin’s most atmospheric cocktail bars.
THE BOATYARD DISTILLERY HAS
EXPANDED ITS REACH WITH NEW DISTRIBUTION THROUGH INTREPID SPIRITS
Thanks to a new partnership with Intrepid Spirits, the Boatyard Distillery is set to get its spirits into more glasses across Ireland. Intrepid will now handle Boatyard’s distribution north and south, meaning Boatyard Double Gin, Sloe Boat Gin and the rest of the range will be easier to find in cocktail bars, pubs, restaurants, hotels and off licences around the island.
“This is a big move for us,” says Ciarán Shannon, Brand & Market Manager at Boatyard. “We want to be behind the bars where quality matters, mixed into cocktails bartenders are proud to serve and on shelves where people are looking for something made with care and conscience. Intrepid will help us make that happen – and we’ll be able to spend more time working closely with our wholesale partners and the trade right across Ireland.”
PARTNERS Perfect
“We’re excited to help get their bottles into more hands, from cocktail lovers to home mixologists"
The independent farm-to-bottle distillery on the shores of Lough Erne makes spirits the slow way, using organic ingredients, regenerative farming partnerships and low-impact packaging. This new chapter with Intrepid Spirits will allow for more time for conversations with bartenders and retailers, and more opportunities for people to taste the distillery’s unique approach to gin-making.
“We’ve admired Boatyard for a long time – they’re doing something special, combining craftsmanship with real sustainability,” says John Ralph, CEO of Intrepid Spirits. “We’re excited to help get their bottles into more hands, from cocktail lovers to home mixologists.”
New Openings
THE EXCHANGE BAR & RESTAURANT HAS OPENED AT NYX HOTEL DUBLIN CHRISTCHURCH
Built over a century ago, a civic building at the junction of Lord Edward Street and Exchange Street Upper now houses Dublin’s newest dining destination, The Exchange Bar & Restaurant. The new eatery is part of NYX Hotel Dublin Christchurch, featuring a menu curated by Head Chef Stuart Heeney and his team. Stand-out dishes include Katsu-Glazed Baby Back Ribs, Sea Bass Ceviche, Pan Roasted North Atlantic Cod and Peruvian Roast Chicken. "We’ve created a menu that celebrates Irish ingredients, while drawing inspiration from distant shores. From Asian aromatics to South American fire, every dish is crafted with intention and we can’t wait to share this experience with Dublin,” said Stuart Heeney.
At the bar, signature cocktails include Elderflower Spritz, Whiskey & Passion and Pink Flower. Tucked just off the main bar, The Vault is The Exchange’s private events space. With its own dedicated entrance on Exchange Street, it can accommodate up to 50 guests. The new bar will also be home to “Live at The Exchange”, a monthly series of live jazz music, featuring a rotating line-up of local talent.
"We’ve
created a menu that celebrates Irish ingredients, while drawing inspiration from distant shores"
THE FIRST TWO RELEASES FROM BALLINA DISTILLERY HAVE BEEN LAUNCHED
“We’re very excited to reveal that our first two single malts are ready to be enjoyed globally"
Dúbailte
NOSE
Beautifully light with a honeyed sweetness and hints of green apple, pear and honeydew melon
TASTE
Medium bodied with vanilla fudge and butterscotch notes developing into classic sherry notes, raisins, dried fruits and a warming spice with a subtle nuttiness
FINISH
Warming with lingering notes of walnut and honey
SERVING SUGGESTIONS
Neat, with ginger ale or in a whiskey sour cocktail
SSlower distillation means prolonged contact with copper in the stills which adds to the profile of the whiskey. This also gives better control over reflux which concentrates lighter flavour compounds for a less heavy, more nuanced flavour, contributing a major element to the unique and refined character of our whiskey
ince being acquired by Terroirs Distillers in 2024, The Connacht Distillery has undergone a full rebrand. Now known as Ballina Distillery, the brand has just released its first two expressions – a double distilled, double wood and a triple distilled, triple wood, launched recently at The Palace Bar in Dublin. The distillery, which sits on the banks of the River Moy in County Mayo, slowly double and triple distils using 100% Irish malted barley in small batches, while fermentation is stretched out up to seven days. This, says the distillery, gives the spirit its unique body and fruit forward profile before it's left to mature on site to capture the essence of their West of Ireland terroir.
Dúbailte is the brand’s double distilled, double wood signature expression. Matured in a combination of bourbon (55%) and Oloroso sherry (45%) casks, this balanced whiskey is sweet, rich and complex, offering classic notes from each cask in turn. Triarach is the triple distilled, triple wood expression, aged in a combination of bourbon (50%), Oloroso sherry (40%) and ruby port (10%) casks.
“We’re very excited to reveal that our first two single malts are ready to be enjoyed globally. The small team at the distillery have worked tirelessly over the last year to create a single malt that truly distinguishes itself in the Irish whiskey category in terms of flavour and the craft that goes into it. We hope that shines through in our liquid,” said Mike Elliott, General Manager at Ballina Distillery.
Stacy Longworth Blending Manager
Ballina
Distillery
Triarach
NOSE
Stewed plums and poached pears with a hint of Christmas spices
TASTE
Very rich and mouth coating, with multiple layers of flavour. Opening with an initial plum fruitiness and a caramel sweetness married with figs, dates and a touch of nuttiness
FINISH
Full bodied with an expression of banana bread and a lingering hint of spice
SERVING SUGGESTION
Neat, with a rhubarb soda or in an Irish Manhattan cocktail
The longer the liquid is allowed to ferment, the more flavour can develop. This creates a sweeter, fruitier and more complex spirit by increasing the production of desirable flavour compounds (esters) and other congeners, which also impart floral and fragrant notes. I find this approach particularly suits our Triarach expression, as it accentuates the stone fruit character the ruby port casks impart onto the liquid
Stacy Longworth Blending Manager
Ballina
Distillery
Upskill and Futureproof for Success
WESTEND Girl
COMMUNITY SPIRIT IS ALIVE AND WELL IN GALWAY’S WESTEND SAYS MASSIMO’S KAREN HEALY, AS THE BAR MARKS 25 YEARS IN BUSINESS
Locals call it “The Wesht” but for the rest of us it’s the Westend, one of Galway’s oldest areas and home to some of the city’s best bars and restaurants. Dating back centuries, Galway’s Westend is slightly off the beaten track but has become a must-visit, described on tourist websites as “a unique neighbourhood where stories, music and good food come alive.” It’s a closeknit community; just recently, the Galway Westend Traders Association came together to raise funds for the regeneration of the Small Crane Square (a project headed up by PR supremo Lisa Regan), a public garden and meeting place where centuries ago, locals traded potatoes. Karen Healy, a member of the Traders Association and Business Manager at Massimo, was part of that process. “The whole area around Small Crane Square has been rejuvenated. Lisa Regan did an amazing job in securing a CAIRDE grant to get the project up and running. It’s a good example of the community spirit that exists here in the Westend.”
That community spirit extends to cross collaboration between various businesses in the area. Kai's Jess Murphy uses the kitchen at Massimo to create cakes and bread and other baked goods for the Hápi Bakery, the award-winning restaurant’s little sister, while Massimo customers are welcome to bring food from neighbouring eateries into the pub. “If you're booking a party in Massimo, we're more than happy for customers to have food brought in from a restaurant in the area. We collaborate with several restaurants like Woozza, BóTOWN and Smashbird. It works really well – everyone supports each other.” There’s a motto shared by businesses in the Westend. “It’s all about getting people across the bridge and then letting everybody showcase their own business, their own way. It’s worked – footfall in the area has gone beyond our wildest dreams. That success is largely down to collaboration between us all.”
Massimo stopped doing food after Covid but in previous years, a restaurant headed up by JP McMahon helped draw in the crowds. “JP and Drigin were with us for five years. It was a great success and we learned so much from them. But after Covid, we made the decision to stop doing food. Obviously costs were a huge part of that and getting chefs was a problem. Also, it just wasn’t our forte. We decided to stick with what we’re good at.”
Massimo opened in December 2000. The bar is owned by Kevin Healy, Simon Heaslip and Malachy Duggan, who also own The Blue Note and the Róisín Dubh. Back in 2000, they saw a gap in the market for a bar like Massimo. “Back then, Galway was full of nightclubs. When we took it on, Massimo was an older style of bar but it quickly became a feeder pub for nightclubs.” Today, many of the nightclubs are gone but if you're in the mood for a dance, Massimo has its own “small and mighty dance floor.” “We have DJs on until 2am at the weekend. But there’s no denying that the industry has changed. People are going out earlier or they're going for brunch and a few drinks. A lot of people want to have food with their bookings. I'm happy to say there’s still a good appetite for going out
"I love the industry – the connection with people, with community, it’s amazing"
late and dancing, especially with students. We’re also seeing nightclubs opening again in the city, which is so great to see.”
It’s a whole new ballgame since Covid, says Karen. “Our customer base changed after the pandemic. A younger demographic was coming through the doors; that made us change up our offering. We’ve made Massimo into more of a community hub so we hold events like table quizzes, karaoke, film screenings, open mic nights, magazine making events and standup comedy. Tonight, we have an art club coming in and this weekend, we have a small, quite niche festival called Going Coastal happening down around the Westend and we're part of that. Arts and culture is synonymous with the area – it’s important to our customers and it’s important to us too.” Bookings are the business’ bread and butter. “At the weekends we’re very much a party bar and we work hard to maintain that. Whether it’s a 21st or a 50th or even a 90th, which we held recently, Massimo is known as the place to go for a celebration. I’ll often get phone calls from people saying, we met at Massimo and we want to have our engagement party there or the second day of our wedding.”
Twenty-five years on, Massimo is thriving. What’s the secret behind the bar's success? “Hard work and a love of the business. The knowledge that the owners have – they’ve been working in this industry since college – has fuelled that success and helped us adapt and grow, even during the tough times."
Karen’s background isn’t in hospitality, but her grandparents ran a hotel in Salthill. “My mother grew up in the hotel business – I learned it through osmosis! I think it was always going to happen that I'd be involved in hospitality. I love the industry – the connection with people, with community, it’s amazing. I also love the fact that so many of the businesses in the Westend are owner run, independent businesses. The owners are in there working every day and we all know and support each other. I’ve learned so much from them and from Malachy, Simon and Kevin. Hopefully, I’ll keep on learning.”
Director Jim Sheridan and Kombeara founder Feargal Harrington at the Kombeara launch event
THE KOMBEARA FOUNDER ON LAUNCHING IRELAND’S FIRST HARD KOMBUCHA
Feargal
HARRINGTON
CONGRATULATIONS ON THE NEW RANGE
Thank you! It was a long time coming, it took around three years to get it off the ground. Setting up a new drinks brand isn’t an easy thing, especially if it’s something that’s never been heard of in Ireland. Getting the flavours right, buying the brewery in Carlow and shipping it to West Cork, hiring the right people – there was a lot involved.
WHAT MADE YOU DECIDE TO MAKE A HARD KOMBUCHA? It's first mover advantage – there's nothing like it in Ireland or the UK. It’s huge in the US so we made a few trips over to find out what they’ve got right and more importantly, what they’ve got wrong. The idea was to emulate what they’re doing over there and bring it to the Irish and UK market as quickly as possible.
WHAT’S YOUR OWN BACKGROUND?
Myself and my wife Rena founded Intro Matchmaking in 2011, a dating agency based in Dublin. Rena also established a child protection software company called Chirp, which has also proved successful. Both companies are well-oiled machines so we thought, what’s next? After some research and realising hard kombucha didn’t really exist in Ireland, we partnered with John Power at The Beara Distillery. His knowledge of the drinks industry is unparalleled – when it came to buying the disused brewery in Carlow and moving it to Ballingeary in West Cork, he knew how to do everything. Basing the brewery in West Cork was important to me. My father is from the area and I spent all my summers there as a child. A lot of pubs and businesses have closed – the hope is that the distillery will give the area a new lease of life.
TELL ME ABOUT THE NEW DRINK
It’s called Kombeara and it’s a hard kombucha – we describe it as “kombucha with a kick”. Each one starts as a sweet Sencha tea infused with a dash of Irish seaweed. After a SCOBY (symbiotic culture of bacteria and yeast) is added, the tea undergoes a natural fermentation and that creates traditional kombucha. We then do a second fermentation which introduces yeast and that gives it a gentle kick of alcohol. The whole process is finished off with natural fruit flavours. It’s naturally low in sugar and it’s vegan and gluten-free. We’ve created three flavours – Grapefruit, Blood Orange & Yuzu, Blueberry & Sicilian Lemon and Mango & Passionfruit.
HOW DIFFICULT WAS IT TO LAND ON THE RIGHT FLAVOURS?
Very! There were a lot of focus groups and tasting sessions. Our Master Brewer is Ding Prud’homme and he was instrumental when it came to developing Kombeara’s flavours.
IS THE PLAN TO INTRODUCE MORE FLAVOURS?
We thought about that but the advice was, don’t go down that road. Adding new varieties would kill the brand and make us look like we’re not confident about the flavours we have. I had thought it would be nice to extend the range with a Christmas flavour, maybe using cinnamon, but that’s easier said than done. Bringing in a new flavour would mean another year of testing.
HOW IS THE NEW DRINK FARING SO FAR?
The response so far has been amazing. We sold 10,000 cans in the first month. The industry has shifted in recent years, with huge growth in the no or low alcohol sector. People –both men and women – are so conscious of calories. They don’t want to undo all the good work they did in the gym during the week with a boozy night out at the weekend. It’s not just Gen Z or millennials either. We’ve had men and women in their forties and fifties saying they’ve had enough of drinking wine or pints, that it’s bad for the gut and for their mental health. We need a better alternative and that’s what Kombeara is.
WAS EXCISE AN ISSUE?
It was a long process but Revenue was willing to listen and understand the science behind the drink. It's not a wine, it's
"It’s called Kombeara and it’s a hard kombucha –we describe it as 'kombucha with a kick'"
definitely not a spirit. Eventually, it was categorised as a “sweet”. If a decision had been made that it was a spirit or otherwise, it would have killed the business. We wouldn’t be making any profit at all.
WHAT’S NEXT FOR THE BRAND?
We’ve opened an EIIS investment round as we want to scale production from 10,000 cans a month to 40,000. That’s a big undertaking and an expensive one so to bring costs down, we’re going to purchase our own canning line and do that ourselves in-house in Ballingeary.
WHERE IS KOMBEARA AVAILABLE?
You can find it in SuperValu, Centra, Costcutter, Fresh, Carry Out, Mitchell & Sons Off Licence and select independent retailers nationwide. It’s also available in hotels and bars around the country – that’s an area we're keen to grow.
GET INTO THE HOLIDAY SPIRIT WITH OUR PICK OF DRINKS TO SIP THIS CHRISTMAS
Kinsale Mead Co
The ideal gift for the connoisseur on your list, especially if they’re interested in unique and unusual whiskey gifts, is Kinsale Dark Forest Honey Mead. This semi-sweet sipping mead was made from dark, smoky honey and aged in American oak whiskey casks from Midleton Distillery. The aptly named Miskey meads are all about less Burn, more Buzz, at just 12% ABV – loads of vanilla, baked apple, coconut, cocoa and melon notes, with a lingering Bourbon and Irish whiskey tingle.
INGREDIENTS
For smaller gifting, the Mead Tasting Gift Set is the ideal stocking stuffer or Secret Santa gift, with a trio of 50ml bottles of Kinsale’s signature meads. A lovely gift for the drink curious. www.kinsalemeadco.ie
The Purty Kitchen
The Guinness & Raspberry Flip is one of The Purty Kitchen’s signature cocktails, combining the best of Irish with Slane Irish Whiskey and Guinness. www.purtykitchen.com
• 35ml Slane Irish Whiskey
• 50ml Draught Guinness (can be from a Guinness draught can)
• 20ml raspberry purée
• 15ml white Creme De Cacao
• 1 whole egg
• 1 knotted cocktail stick
• 3 fresh raspberries
• 1 sprig of thyme
METHOD
• Add whiskey, Guinness, raspberry puree and Creme De Cacao to your mixing glass.
• Crack a whole egg and carefully add to your mixing glass, ensuring no pieces of shell fall in.
• Vigorously dry shake (without ice) the ingredients together for approximately 20 seconds to ensure the egg is fully broken up and mixed in with the other ingredients.
• Add plenty of ice to your mixed ingredients and vigorously shake again for 20 seconds to properly chill.
• Double strain the liquid into a coupe or Martini glass.
• Add three fresh raspberries to your knotted cocktail stick and rest on the edge of your glass. Further garnish with a fresh sprig of thyme.
BAR 1661
Dublin venue BAR 1661 is offering something different for cocktail connoisseurs with its innovative cocktail tasting menu events this festive season. A showcase for the bar’s ‘We Call this Power’ cocktail menu, recognised as one of the Top 4 Cocktail Menus in the World by the Spirited Awards 2025, these intimate sessions allow guests to discover why the attention of the global bar industry has turned to a small corner of Dublin’s northside. On arrival, guests are greeted with the bar's signature Belfast Coffee, before 28 miniature cocktails are presented with information behind their partnerships, techniques, styles and names. As well as Top 4 Cocktail Menu in the World, BAR 1661 was also awarded Ireland’s Best Bar, Cocktail Bar of the Year and Innovative Bar of the Year at this year's Bar of the Year Awards It's also fresh from winning two pins denoting ‘Outstanding’ from The Pinnacle Guide, the first in Ireland. www.bar1661.ie
Craft Cocktails
Craft Cocktails has launched a new flavour to elevate your at-home tippling in time for the silly season. The new Espresso Martini joins Craft Cocktails’ award-winning range of colourful bottled cocktails, made in Ireland using premium sp rits, 100% natural ingredients and some serious bartender know-how.
Dark and delicious, the Espresso Martini mixes premium vodka with rich coffee liqueur and smooth coffee for a silky, bittersweet cocktail, ready to drink – just chill, shake and pour over ice. With the return of its limited-edition trio of festive favourites, Craft Cocktails has you covered for Christmas, bringing some seasonal flair to your cocktail cabinet. The limited-edition ‘All Wrapped Up’ Christmas line-up includes the Mistletoe Margarita, Festive Old Fashioned and Gingerbread Punch, with retro wrapping paper inspired labels. www.craftcocktails.ie spirits,
Boann Distillery
This Christmas, Boann Distillery has the perfect pour for everyone on your list. The Silks Irish Gin Gift Pack is a beautifully presented gift for gin lovers. Crafted in small batches with apple blossom, honey and elderflower from the Cooney family’s own orchards, Silks is a crisp gin with bright citrus notes and delicate floral aromas that capture the essence of the Boyne Valley. Boann’s Single Pot Still Irish Whiskeys include three expressions – Marsala, Madeira and P.X. – that have been triple-distilled and matured in a variety of meticulously selected casks, giving each its own unique character and flavour profile. Also available from Boann is the Whistler P.X. I Love You, a single malt finished in Pedro Ximénez sherry casks and the Whistler Mini Packs, the perfect stocking filler. www.boanndistillery.ie
THE WHISTLER P.X. I LOVE YOU MANHATTAN
An Irish twist on the classic Manhattan, this serve highlights the deep sherry notes of The Whistler P.X. I Love You, finished in Pedro Ximénez casks.
INGREDIENTS
• 45ml The Whistler P.X. I Love You
• 25ml Bianco Vermouth
• 5ml Apricot Liqueur
• 1 dash Angostura Bitters
• 1 dash Orange Bitters
METHOD
Stir all ingredients with ice and strain into a Pony glass.
Garnish with Maraschino cherry
The Boatyard Distillery
The Boatyard Double Gin Planter Gift Set includes a bottle of Boatyard Double Gin presented in a beautifully designed planter, perfect for growing your own herbs at home. The packaging is designed with sustainability in mind – the insert is made from waste sugar cane pulp and can be recycled alongside cardboard and paper materials. Boatyard Double Gin has been distilled in both pot and column stills. The juniper berries are treated in a special process borrowed from the Dutch in which double contact with the spirit is achieved, hence the term 'double gin'. This is a classic dry style gin with plenty of bite form the juniper as well as some well-balanced touches of coriander, citrus and liquorice. www.boatyarddistillery.com
Flying Tumbler
Flying Tumbler is an independent Irish whiskey brand from Co. Carlow, created by brothers Thomas and Patrick Walsh. “The Bird” is the brand’s flagship whiskey, a blend of triple distilled grain and malt whiskies married together in Oloroso sherry oak casks for over 12 months and then blended with triple distilled single grain and single malt whiskies matured in ex bourbon oak casks. The “Flying Tumbler” name was inspired by a breed of pigeon known for its aerial acrobatics and ability to always return home. It is, says the founders, a nod to where they’ve come from and a toast to everywhere they’ve yet to go.
SOUTHIE SOUR INGREDIENTS
• 35ml Flying Tumbler Irish Whiskey
• 22.5ml fresh lemon juice
15ml honey syrup
• 10ml Pimento Dram
25ml Cherry Brandy
Egg white or foamer
METHOD
Wet shake all ingredients together, strain back into shaker then dry shake. Serve in a rocks glass over ice.
Garnish with a brandy-soaked cherry. www.flyingtumbler.com
Nespresso
There are lots of alcohol free options available this Christmas, including Nespresso’s new collection. Called ‘Magic in the Making’, it includes a limited-edition black coffee, two new flavoured coffees, the new Barista Mixologist Stemmed Glasses and a selection of Nespresso favourites. The Festive Espresso for Original and Festive Double Espresso for Vertuo is the limited edition black coffee, featuring cereal and fruity notes, with woody and caramel undertones. It can be enjoyed on its own or as a Latte Macchiato. The Sweet Almond and Hibiscus Flavoured coffee is one of the new flavours, a blend that captures the flavour of sweet almond, followed by a floral aftertaste of hibiscus. The Cinnamon and Candied Tamarind Flavoured coffee is the second new addition, blending the warmth of spicy cinnamon with the sweet, jammy flavour of tamarind.
www.nespresso.com
Mescan Brewery
Mescan Brewery has created a handy Mescan Gift Box containing six different Mescan bottles (mix may vary), along with one of its coveted, high quality Mescan stemmed beer glasses. Mescan Gift Boxes are listed in Molloys, O'Brien's and Fine Wines. They'll also be available in many independent off licences, some SuperValus, Centras and Spars.
After a break of four years, Mescan has also brewed its special Beoir na Nollaig seasonal Christmas beer, available from early November. This year's version was fermented with a blend of Belgian Abbey yeasts and matured for 12 months in fine Irish Whiskey casks. It's a Dark Strong Ale, deep amber in colour, full-bodied, with a creamy mouthfeel and overtones of spirit and oak. It balances rich maltiness with complex fruity flavours and aromas and a long and satisfying finish of whiskey and vanilla. Enjoy with a selection of Irish cheeses, mince pies, Christmas cake or just sip and savour with your feet up by the fire. www.mescanbrewery.com
Roe & Co
As the nights draw in and the festive season approaches, there’s nothing quite like an Irish Coffee to warm the soul and no whiskey better suited to elevate this winter ritual than Roe & Co. Smooth, rich and beautifully balanced, Roe & Co Irish Whiskey brings a contemporary touch to this timeless serve.
To craft the perfect Roe & Co Irish Coffee, simply combine 40ml of Roe & Co, 75ml of hot coffee and a teaspoon of Demerara sugar in an Irish coffee glass. Stir gently to dissolve the sugar, then top with a luxurious layer of whipped double cream and finish with a dusting of freshly grated nutmeg. The result? A silky, aromatic serve that embodies Irish hospitality with a modern edge.
Feeling fancy? For an indulgent twist, whip your cream with a dash of maple syrup and a drop of vanilla essence, a small touch that transforms the drink into something truly decadent. www.roeandcowhiskey.com
bakery to buy a baguette and end up chatting with someone about the amazing mushrooms they’d eaten the day before, swapping tips on how to cook them, or liking their goat's cheese not too dry 'demi-sec'. That kind of everyday food conversation simply didn’t exist in Wicklow in the ’80s. I studied Culinary Arts in my hometown of Tours before returning to Ireland, where I began working with various restaurant start-ups. Later, I moved into retail and managed chocolate shop, 'Coco Atelier'. One of the highlights of that time was welcoming Fabulous Food Trails groups – I loved sharing our story and offering guests a taste of our chocolates. That experience deepened my appreciation for slow tourism, where visitors discover hidden gems. Many of those guests would return to shop after their tour, keeping their spending local. A few years later, I moved to Galway and the rest is history.
IN TERMS OF ITS FOOD OFFERING, HOW HAS GALWAY CHANGED OVER THE YEARS?
minutes with...
Sheena 5Dignam Dignam
The Galway Food Tours founder on the city's evolving food o ering and expanding into Kilkenny
HOW IS BUSINESS GOING?
Business is strong. We have a team of 13 and as of this year, we have launched in Kilkenny. However, the market is very unstable with everything that's happening on the world stage. As a result, bookings are constant but coming at the very last minute, making it a bit trickier to plan with guide availability, venue capacity, etc.
WHY DID YOU DECIDE TO EXPAND INTO KILKENNY?
Kilkenny shares a similar spirit to Galway, with its medieval streets, excellent restaurants, outstanding local food producers, a thriving arts and crafts scene, lively festivals and music and above all, genuinely sound people.
WHAT'S YOUR BACKGROUND? WHAT LED YOU TO START GALWAY FOOD TOURS?
I moved to France when I was eight and was instantly captivated by how effortlessly people loved their food. They spoke about it constantly, with such warmth and ease. I could walk into a
Galway’s food scene has definitely evolved over the years, but it’s always had that strong foundation and soul. The city’s always been known for incredible Irish produce and a genuine passion for good food, but what’s really exciting now is how contemporary it’s become. With so many people and cultures coming together, the food offering just keeps getting better every single year. You still have that unbeatable local produce at the heart of it all, but now it’s being influenced by flavours and techniques from every corner of the world. That mix is creating some truly gorgeous food.
DO YOU HAVE A FAVOURITE RESTAURANT?
No, life is too short! I have a longlist of restaurants I need to try and I hope to get to a few during the off season.
IS THE PLAN TO EXPAND INTO MORE CITIES?
Never say never… but for now, my main focus is getting Kilkenny up and running smoothly. We also have food tours in the Loire Valley, so that’s plenty to keep me busy for the time being. Plus, there are already fantastic food tours in many of Ireland’s larger cities, so I feel those are well taken care of.
"That kind of everyday food conversation simply didn’t exist in Wicklow in the ’80s"
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