Licensing World

Spring 2016

y m m

u Y n i G Welcome to the

Craft Gin Revival

4 C&C Group Shifts Production to Clonmel 5 Mercantile and Capital Bars Group to Merge 6 Bru Buys Smiths in Fairview 10 Quintessential Brands Acquires Dublin Whiskey Company 11 Operating ProďŹ t Falls at Wetherspoon

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2016 CATEGORIES TYPE OF BAR (PICK 1) PROVINCIAL FINALISTS ANNOUNCED ■ Local Bar of the Year ■ Traditional Bar of the Year ■ Modern Bar of the Year ■ City Bar of the Year ■ Country Bar of the Year ■ Hotel Bar of the Year ■ Tourist Bar of the Year

TYPE OF FOOD (PICK 1 IF RELEVANT) ■ Bar Food of the Year ■ Gastro Bar of the Year (Field to Fork)

NATIONAL CATEGORIES ■ Outside Space of the Year ■ Best Designed Bar / Best Inside Space ■ Music Venue / Nightclub of the Year ■ Best Comedy Night * New ■ Best Bar to Watch the Match * New ■ Cocktail Bar of the Year ■ Cocktail Bartender - Live Competition ■ Craft Beer Bar of the Year ■ Gin Bar of the Year ■ Best Use of Social Media ■ Outstanding Customer Service Award ■ Staff Personality of the Year ■ Bar Manager of the Year ■ Industry Legend Award * New

ENTER NOW www.licensingworld.ie GOT A QUERY? Call 01 432 2226 / email michelle.morrisroe@ashvillemediagroup.com 1. Logo 1.9 Déclinaison des logos de Régions et Activités Seules les régions et activités ayant régulièrement un besoin de représentation interne et/ou externe au Groupe peuvent avoir une identité personnalisée.

FOOD SERVICE

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Cette identité sera alors construite sur le principe suivant : 1. Logo Arc International 2. Activité et en Futura Bold Condensed rouge et majuscules.

L’activité doit prendre la largeur du carré sous lequel elle se place, si elle est courte elle sera centrée.

Elle doit être inférieure à 1,5 fois la hauteur du mot «international» dans le logo.

Aucune baseline n’est autorisée.

Les proportions de cet ensemble respectent la zone d’exclusion définie précédemment et ont été conçues

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Contents

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NEWS

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COVER STORY

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Whether it is new brands or new bars, the continuing popularity of cocktails is making gin the most fashionable spirit of all.

Licensing World takes a look at some flavourful and exciting additions to this vibrant market.

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LEGAL

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LEGISLATION

EDUCATION Dublin Bar Academy Directors Richard Linden and Ronan Rogerson talk to Maev Martin about their expanding bar training operation.

PUB PROFILE The latest bar opening on Dublin's Georges Street is injecting further life into an already vibrant social quarter. Orla Connolly reports on a drinks venue with the 'London look' and a bespoke approach to cocktail creation.

WINE Portugal’s two main strengths as a European wine producing country are the diversity of its wine styles and its wealth of native grape varieties. Our wine expert Jean Smullen takes a look at what is currently available in Ireland.

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'Pop-Up' stores are all the rage but 'Pop-Up' events are also proving popular. Catherine Lyons and Maria Edgeworth of corporate law firm and liquor licensing specialists Leman Solicitors look at the opportunities for local publicans to use their licence to generate an alternative revenue stream.

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Licensing World takes a closer look at the key measures in the Public Health (Alcohol) Bill, and Ross MacMathuna, Director of Alcohol Beverage Federation of Ireland, talks to Maev Martin about the pros and cons of the legislation.

PROFIT & LOSS Strong Guinness sales during the Rugby World Cub contributed to the increase in sales experienced by Diageo for the first half of its financial year. Meanwhile, at Irish Distillers Pernod Ricard, Jameson has recorded volume growth of eight per cent and value growth of 11% for the same period.

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LAST POST As the VFI and LVA lobby government to say goodbye to an old law, C&C Gleeson leads the way in complying with the requirements of a new bill that is set to revolutionise the drinks industry.

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Editor's Letter

Welcome to the spring 2016 edition of Licensing World.

2016 is already turning out to be a year of growth and innovation in the Irish licensed trade. Despite the many setbacks that the industry has endured in recent years, we are witnessing a return to buoyancy, which is reflected in the number of new pub openings, particularly in Dublin. And we would encourage all pubs, especially those who have recently entered the market or have just completed their first year of trading, to enter the 2016 Sky Bar of the Year Awards. These awards give bars throughout the country the opportunity to increase their profile within their local area, as well as nationally, and to receive recognition for their excellence in customer service and product innovation.

Based on feedback from the industry and from our expert judging panel, our events team here at Ashville Media Group have introduced a number of changes for 2016 and have added some new categories to reflect the diversity of our industry. For example, this year the award categories have been divided into sections - Type of Bar, Type of Food and Overall Categories. Each premises can enter a maximum of four categories – one Type of Bar and one Type of Food (if applicable) and select two from the Overall Categories. The provincial finalists across the Type of Bar categories per province (Leinster, Munster, Connacht and Dublin) will be announced in advance of the awards and the provincial winner for each category, as well as the overall category winners, will be announced at the awards ceremony.

Licensing

WORLD Editor: Maev Martin Editorial and Production Manager: Mary Connaughton Art Director: Jane Matthews Layout: Antoinette Sinclair Advertising Design: Antoinette Sinclair Production: Nicole Ennis Stock Photography: Thinkstock.com Sales Director: Paul Clemenson Managing Director: Gerry Tynan Chairman: Diarmaid Lennon Published by: Ashville Media, Old Stone Building, Blackhall Green, Dublin 7.

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

Our judges will be site inspecting all premises that get through round one of the judging - the written submissions section - and our judging panel will visit your premises, either in pairs or as a group of four.

We are very excited about our new categories for 2016 - Best Comedy Night Award, Best Bar to Watch the Match Award, and our Industry Legend Award, where an individual who has made an outstanding contribution, not just to his or her own operation but to the wider drinks industry in Ireland, will be recognised.

Entries for the Sky Bar of the Year Awards are now open and further information is available at licensingworld.ie/awards or by contacting Michelle - Senior Event Manager at michelle.morrisroe@ashvillemediagroup.com or on (01) 432 2226.

I look forward to seeing you all at the awards in The Mansion House in Dublin on August 22nd, if not before!

VISIT US ONLINE www.licensingworld.ie FOLLOW US ON TWITTER @BarOfTheYear #SkyBarAwards16 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: maeve.martin@ashvillemediagroup.com tel: 01 432 2271 2

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OFFICIAL BEER OF

THE IRISH TEAM

See you at the Euros.

No about it.

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News

NEWS ROUND-UP C&C GROUP SHIFTS PRODUCTION TO CLONMEL C&C Group announced in January that it intends to consolidate production from sites in Shepton Mallet in England and Borrisoleigh in Ireland into its manufacturing site in Clonmel in Tipperary. Under the proposal, production and packaging will be transferred on a phased basis from the facilities in Shepton Mallet and Borrisoleigh. Consequently, Clonmel will become the core manufacturing site for both Bulmers and Magners cider, Tipperary Water, and C&C's range of niche premium beers and ciders. The Wellpark Brewery in Glasgow is unaffected by the proposal. In support of the proposal, the Group will invest in excess of €10m in enhancing packaging and logistics capability in Clonmel, creating 80 additional roles. A statement from C&C Group says that the trading environment in the UK and Ireland has been intensely competitive over recent years and this has led to significant downward pricing pressure and the loss of material contracts for private label water. The statement also says that current capacity utilisation across the three impacted sites is 34%, constraining C&C’s ability to compete over the longer term. Under the planned configuration, Clonmel will move to a capacity utilisation level of 75%. The fruit milling operation at Shepton Mallet is not impacted by the proposal and C&C will continue to source apples on a long-term basis from local farmers. Equally, Borrisoleigh will remain as a key transport hub and both logistics and warehousing operations will be maintained in the town. Net roles lost across the operational network is estimated at 180 of which 127 are in the UK and 54 in Ireland.

VFI & LVA MERGER COLLAPSES The proposed merger of the Vintners Federation of Ireland (VFI) and the Licensed Vintners Association (LVA) collapsed in January. It had been expected that an amalgamated body would be in place by the middle of this year, with LVA CEO Donall O'Keeffe identified as CEO designate. A joint statement, issued to Licensing World by the LVA and the VFI on February 18th, reads: “Over recent months our two organisations (LVA and VFI) have been working hard to merge the two bodies, creating one national organisation for the licensed trade. That work, under the independent chairmanship of John Behan, has found substantial areas of agreement. However, a number of complex issues have arisen of a legal and technical nature.

As a result, the independent chairman has advised the Councils of both organisations to suspend the process. The two Councils have agreed to do so while continuing to work closely together in the best interests of members. In the meantime, both organisations will continue to undertake joint campaigns as we did just recently with the Good Friday / #AboutTime campaign and, indeed, we have further joint campaigns planned."

PICTURED TOP RIGHT: Noreen O'Sullivan, President, Vintners Federation of Ireland (VFI) PICTURED BOTTOM RIGHT: Oliver Hughes, Chair, Licensed Vintners Association (LVA)

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MERCANTILE AND CAPITAL BARS GROUP TO MERGE Two of Ireland's leading pub groups have announced a multi-million euro merger, which will create one of the country's largest hospitality groups and tie together some of the most high profile venues in Dublin. Between them, the Mercantile Group and Capital Bars Group control 12 leading entertainment venues across Dublin, including CafĂŠ en Seine, Pichet, Howl at the Moon, Opium and the famous Whelan's pub and venue. Around 600 people are employed across the two companies and no job losses are expected as a result of the merger, which will see both companies come under the Mercantile name. The Mercantile Group was controlled by Frank Gleeson, while the Capital Bars Group was controlled

by Danu Investment Partners, a Dublin-based private investment firm founded in 2009 by Mark O'Meara, Leonard Ryan, Michael O'Rourke, and EMI-MR Investme, a US-based investors group. The new company will continue to be led by Frank Gleeson.

Speaking to Licensing World about the merger, Frank Gleeson says that his objective has always been to expand the Mercantile Group. "In business you are either expanding or contracting, standing still is not an option," he says.

"The deal with Capital Bars was a natural evolution for our business.The Capital Bar Group businesses are in excellent high street locations that complement our existing operations. It was the right next step and gives the enlarged Mercantile Group further critical mass."

The Mercantile Group is currently

ABOVE: soderandko BELOW: Whelans

reviewing the Capital Bar Group venues and mapping out the direction of each business. "The George, in particular, is an iconic brand and is the number one business in the LGBT sector," he says. "Similarly in our existing business, Whelan's is Dublin's original live music venue, winning the IMRO Dublin venue of the year award again this month, so we want to be leaders in each of the sectors in which we operate. And this will be what my management team and I will be focusing on for each of the Capital Bar venues. In-addition to this, we have an extensive capital expenditure plan across the newly-enlarged group and this will help us deliver on this objective."

This spring the newly merged entity will launch a new venue in Powerscourt Townhouse on South William Street in Dublin. "The new venue will be a bar, restaurant and club in what is one of the city's pre-eminent buildings," says Frank. "We are taking our inspiration from venues in London, which I feel is one of the best cities in the world in terms of the hospitality sector. We are very excited about our plans for this venue and think it will be a real addition to the city. In terms of expansion, the Mercantile Group have ambitious plans to grow in both Dublin and London. We are actively looking at opportunities at the moment and hope to announce further plans in the second half of 2016."

The George

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BRÚ BUYS SMYTH'S IN FAIRVIEW Meath craft beer maker Bru has bought its first pub and closed a multimillion-euro funding round to back further expansion of the company. Co-founders David O'Hare and Daire Harlin finalised a deal for Smyth's pub in Fairview in Dublin last month.

It will be open for several weeks under the new owners before they close it for refurbishment and reopen it as a craft beer and gastropub in June. Chef Kevin Arundel, who owns The Chophouse in Ballsbridge, is acting as a menu consultant for the project. Bru, which was founded in 2013, is in negotiations for a second pub premises in Newbridge and is to open a significantly expanded brewery at its original site this spring as part of a major expansion.

LOUIS FITZGERALD SELECTS CBE AS POS PARTNER The Louis Fitzgerald Group has selected CBE as an IT POS (Point of Sale) partner in a deal potentially worth over €500,000. The new system will help to provide the group with greater automation from head office and a centralised inventory management system. “We came to a juncture where we needed to revamp our IT infrastructure and we investigated the market both in Ireland and the UK and were delighted to find an expert company right here on our doorstep in CBE," says John Nash, Financial Controller of the Louis Fitzgerald Group. "We have been very impressed with the company’s product offering and their team’s professional approach.” CBE will manage its involvement with The Louis Fitzgerald Group from its EMEA headquarters in Claremorris with local support provided via their Dublin office and remote service centres throughout the country.

PICTURED BELOW: CBE Area Sales Manager, Michael Gaughan (left), with Eddie Fitzgerald, Fitzgerald Group, at The Old Mill Pub in Tallaght.

HYDE NAMED AS WORLD'S BEST IRISH SINGLE MALT Hyde Single Malt Irish Whiskey recently swept the boards at the prestigious San Francisco World Spirits Competition by being named the Best Single Malt Irish Whiskey in the World 2016 and by also winning the top Double-Gold Medal for Outstanding Taste 2016. The 2016 competition featured more than 1,850 entrants representing the crème de le crème of the global spirits industry. There were over 200 Irish whiskey products entered. Hyde Single Malt Irish Whiskey is already available in 15 markets around the world with plans to launch in more countries over the coming year.

Conor Hyde explains the growing importance of small, independent whiskey makers to the Irish spirits industry.“In recent years there has been a rapid resurgence of Irish whiskey on the global market with the US market seeing huge growth, particularly in the specialist category with super premium Irish whiskey seeing a +54.5% growth in sales in 2015,” he says. “The super-premium Irish whiskey segment has seen remarkable growth over the last 14 years with a staggering +3,054% growth from 2002 to 2015!”

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COCA COLA HELPS JOBSEEKERS GAIN SKILLS FOR WORK Coca-Cola HBC Ireland recently hosted 40 jobseekers from across North Dublin for ‘Skills for Work Week 2016’, which ran from February 29th to March 4th as part of ECR's 'Feeding Ireland's Future' initiative. Now in its third year, ‘Feeding Ireland’s Future’ is an initiative that brings Irish companies in the retail, food and beverage industries together to offer pre-employment skills and training to young unemployed people between the ages of 18 and 24. 2016 saw the Ballycoolin-based company’s involvement for a second year and over the course of the week, unemployed young people from Finglas, Blanchardstown, Santry, Artane, and Raheny availed of the opportunity to develop practical skills required to secure employment, or return to work. During the week, employees at Coca-Cola HBC shared their knowledge and experience with the programme participants to help them to develop skills needed for

PROFITS REACH NEW HEIGHTS IN DUBLIN MOUNTAINS Profits at Johnnie Fox's in the Dublin mountains reached new heights last year when they increased by 231,507. This followed Fox's Pub Ltd, which operates the self-styled highest pub in Dublin, recording pre-tax profits of 226,801 in 2014.

The firm's accumulated profits at the end of last March totalled 328,393, compared to 96,886 in accumulated profits in March 2014.

Numbers employed by the business last year reduced from 55 to 48. Only 420 people live within a radius of 2.5 miles of the pub that is situated 12 miles from Dublin, but the pub manages to attract large crowds to the venue all year round. The business is owned by Limerick man Tony McMahon who has run it for 30 years.

The firm's cash pile last year declined marginally going from 182,820 to 180,912 while staff costs last year increased from 1.656m to 1.747m.

‘Feeding Ireland’s Future’ participants Sarah Dempsey from Raheny with Shane Yeates from Donaghmede, Keith Doherty from Santry and Mark Byrne from Artane

a career in the food and drink industry or other sectors. Sessions throughout the week included workshops on CV writing and interview preparation, how to leverage online tools such as LinkedIn, insights into recruiter selection methods,

and communication and presentation skills training. Overall, almost 1,000 young people availed of the opportunity to gain the skills they need to get back to work in 43 locations across Ireland during Skills for Work Week 2016.

MERRY MAKES 2.5M INVESTMENT Robert A. Merry & Co has invested €2.5m in the last year in new warehousing, refurbishments and an additional bottling line, which increases the company’s total hourly bottling capacity to 15,500 units. Robert A. Merry & Co provides bottling services for leading Irish whiskey and gin brands and also develops and supplies a range of global retailer groups such as Aldi, Walmart, Tesco, Duty Free America and Cost Plus World Market. In addition, its flagship brand, Merrys Irish Cream Liqueur, has been restyled with a new bottle and packaging.

The re-design has been applied to all of Merry’s family of Irish cream liqueurs. The re-branding of Merrys Irish Cream liqueurs was designed by Begley Hutton Design Consultants, Dublin, and it was supported by Bord Bia. A new range using natural flavours has been created to appeal to international taste buds using

both traditional and nontraditional flavour inspirations and includes: White Chocolate, Strawberry, Toffee Buttermint, Sea Salted Caramel,and even Pumpkin Spice. The company recently won a tender to supply its Merrys White Chocolate Liqueur to the official state-run liquor chain of 346 shops in Sweden.

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IRELAND SETS WORLD RECORD FOR LARGEST BEER TASTING The Guinness World Record for the world’s largest beer tasting event was smashed on the opening evening of the three-day Alltech Craft Brews and Food Fair in February. Ireland now holds the record with 729 people simultaneously tasting three beers. The record was previously held by Mexico with 714 participants. Now in its fourth year, the festival, which took place at the Convention Centre Dublin, attracted more than 10,000 visitors and officially became a world record breaker. Also at the Fair, the fourth annual Dublin Craft Beer Cup was awarded to Irish brewers Rye River for their McGargles Francis’ Big Bangin IPA. Rye River brew their craft beers in Co. Kildare. The Dublin Craft Cider Cup was awarded to fellow Irish company Orpens for their Fresh Pressed Apple Cider.

“When we started this festival back in 2013, it was with just a handful of exhibitors and now Ireland has more than 100 craft breweries and welcomed more than half of them to the Alltech Craft Brews and Food Fair,” says Dr. Pearse Lyons, Founder and President of Alltech.

LEFT-RIGHT: Gearoid Cahill, Head of Brewing Science, Alltech (far left) and Dr. Pearse Lyons, Founder & President, Alltech (far right) present Rye River Brewing Company with the 2016 Dublin Craft Beer Cup.

Gearoid Cahill, Head of Brewing Science, Alltech, says that craft brewing in Ireland is in a great place but that craft brewers need to have a clear long term vision for their business. "Are they going to stay local and therefore limit their expansion or will they embrace national distribution and the export market and expand to meet these demands for their beers?" he asks. "This vision will be heavily influenced by the brewer’s ability to source funding for expansion and to manage the risks or, indeed, the opportunities for expansion."

More than 60 exhibitors from 20 counties in Ireland, alongside six international breweries and distilleries, showcased their brews to craft beer fans during the fair.

PICTURED: Danielle Long from Rathfarnham with Prav Patel, Official Guinness World Records Adjudicator.

LEFT-RIGHT: Gearoid Cahill with Richard Siberry of Black Donkey Brewing, Roscommon.

PICTURED: Gearoid Cahill and Dr. Pearse Lyons presents Orpens Cider with the 2016 Dublin Craft Cider Cup.

PICTURED: Gearoid Cahill with Sarah McNally of Mac Ivors Cider, Armagh

CRAFT BREWING TRENDS FOR 2016: According to Gearoid Cahill, European Director of Brewing Science for Alltech, the craft brewing industry can expect to see: Further proliferation of beer types available. IPA’s are doing particularly well at the moment and this will continuea but it is likely that there will be further developments in speciality ales, lagers and the premium craft sector of barrel aged beers.

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The rate of new entrants will decrease as Ireland is a market of finite size but it has good export credentials for craft beers so we can expect the levels of exports to rise.

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The standard of craft beer in Ireland in terms of quality, consistency and presentation is increasing all the time and compares favourably with international craft brewers.

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As demand for craft products continues, publicans and off-licence operators will continue to increase the availability of draught craft beer in pubs as opposed to just bottled beers.

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Engineering, technology and brewing knowledge will continue to advance. This raising of the bar will continue throughout 2016.

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LEFT-RIGHT: Donall O’Keeffe, CEO, Licensed Vintners Association, Professor Brian Norton, President DIT, Noreen O’Sullivan, President, Vintners Federation of Ireland, James Murphy, Author, Tim Fenn, CEO, Irish Hotels Federation, Ralf Burbach, DIT Dep Head Hospitality Mgt, Jonathan McDade, Snr Executive Alcohol Beverage Federation, and Padraig Cribben, CEO, Vintners Federation of Ireland.

MINISTER ENDORSES RESPONSIBLE SALE AND SERVICE OF ALCOHOL Health Minister Leo Varadkar recently launched a publication entitled ‘Responsible Sale and Service of Alcohol for the Tourism, Hospitality and Retail Industries’ at a special ceremony at the School of Culinary Arts & Food Technology in Dublin Institute of Technology. The book is written by DIT lecturer James Murphy who is a former Education Chairman of the International Bartenders Association (IBA) and current Council member of the Irish Guild of Sommeliers (IGS). Issues covered in the new publication include: alcohol's role in modern society and consumption rates; associated risks and benefits of alcohol consumption; selling, marketing and serving alcohol responsibly; and techniques used to prevent under age sales, identifying intoxicated customers and managing difficult situations. The book is available for purchase directly from www.goodfellowpublishers.com

HOUSE OF PERONI ARRIVES IN DUBLIN The House of Peroni will open its doors in Dublin for the very first time this May, with a two-week residency showcasing the best of contemporary Italian food, drink and design at 1 Dame Lane, Dublin 2.

Inspired by Amare L’Italia (For the Love of Italy), this immersive pop-up experience will be spread across several floors with bars, creative spaces and a rooftop terrace for al fresco drinks and dining. The main bars will be open to the public each night with no booking required, while a series of exclusive, ticketed events will also take place during the two-week residency.

Leading chefs will take over the kitchen, bringing diners on a culinary journey of Italy’s finest ingredients through carefully curated menus. Or for a casual bite with friends, sharing apericena plates will be served from the ground floor bar, each one paired with Peroni Nastro Azzurro cocktail infusions. The infusion menu has been created by Peroni Nastro Azzurro’s global brand ambassador, Federico Riezzo, one of Dublin’s leading mixologists.

Federico Riezzo

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LOCAL BREWERY BOOKS EXTENDED STAY WITH THE MERCHANT

PICTURED: Toasting the new deal is Michael Patterson, Cocktail Bar Manager at The Merchant Hotel, with Ciara McGreevy of Mourne Mountains Brewery.

One of Northern Ireland’s newest craft brewers, Mourne Mountains Brewery, has announced a deal to supply a selection of their bottled craft beers to The Merchant Hotel and its public house, The Cloth Ear. The Merchant’s cocktail bar is now stocking Mourne Mist, a 4.5% ABV Pilsner, while customers in The Cloth Ear can enjoy both Mourne Mist

and The First Noël, the brewery’s 6.0% ABV spiced lager produced as a limited edition warmer for dark winter nights. The new deal means that Mourne Mountains Brewery, which launched last year, is now stocked in more than 70 bars, restaurants and off licenses across Northern Ireland, and the brewery’s founder, Connaire McGreevy, plans to build on this success

in 2016. “Our goal now is to continue to expand and reach out to even more outlets right across Northern Ireland over the coming months," he says.

"2016 already looks promising for our local craft beer sector and we’ve got a number of big plans in the pipeline, including four new seasonal specials and a host of events, so watch this space.”

QUINTESSENTIAL BRANDS ACQUIRES DUBLIN WHISKEY COMPANY International drinks group, Quintessential Brands announced on March 22nd the acquisition of Dublin Whiskey Company as part of a €10m investment that will see it build a new Dublin whiskey distillery and visitor experience for its established portfolio of Irish whiskey brands, including The Dubliner and The Dublin Liberties. The development will support up to 55 jobs over the next 18 months. It also announced the appointment of renowned Irish whiskey distiller Darryl McNally as General Manager and Master Distiller of its Irish whiskey operations. He was Operations Manager and Master Distiller at Bushmills Distillery where he worked for 17 years. The multi-million euro acquisition includes the historic Old Mill Street building in the heart of the Liberties, which was traditionally the centre of whiskey distillation in Dublin. The site has full planning permission for a distillery and a unique natural spring water source to be used in the process. This latest investment follows Quintessential Brands Ireland’s acquisition of First Ireland Spirits in 2014, which included its extensive Irish creams and liqueurs brand portfolio and production facility in Abbeyleix, Co Laois. In LEFT-RIGHT: Pictured making the announcement are: 2015, Quintessential Brands Ireland invested €4m in doubling Quintessential Brands’ CEO Warren Scott and Darryl McNally, the production capacity of First Ireland Spirits, including the General Manager and Master Distiller of Dublin Whiskey Company introduction of a whiskey bottling operation.

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A GASTRO TASTING TO REMEMBER

Frank McHardy and Niall Daly at The River Lee Hotel's ‘An Evening of Whiskey and Chocolate Tasting’.

The River Lee Whiskey Club recently hosted a whiskey tasting masterclass titled ‘An Evening of Whiskey and Chocolate Tasting’ in partnership with local experts Frank McHardy from West Cork Distillers and Niall Daly from The Chocolate Shop. The event at The River Lee Hotel in Cork showcased a blend of Irish whiskeys matched with a range of luxury chocolate sourced from all over the world.

Frank McHardy, Master Distiller at the Skibbereen based distillery, has over 50 years of expertise in producing Irish and Scottish whiskeys. “The combination of the West Cork Single Malt whiskey, aged for 10 years in sherry casks, with the 70% Venezuelan chocolate from The Chocolate Shop, creates a wonderful gastro taste experience, bringing to life the

subtlest of flavours of toffee, treacle and chocolate in the whiskey," says Frank McHardy. The Chocolate Shop has been located in Cork city’s famous English Market for the last 16 years, Niall Daly says that the Domori Occumare 77, a 70% rich dark chocolate from the Criollo Porcelana Bean, which he sourced from Venezuela, "has an excellent roundness and persistence" that creates "an incredible union of apricot jam and cream with the West Cork 10 Year Old Single Malt.”

The River Lee Hotel launched its Whiskey Club last year with a ‘Women & Whiskey’ event and will feature the West Cork 10 Year Old Single Malt and Domori Occumare 77 chocolate on the bar menu so that social and overnight guests can enjoy the pairings experience.

CELEBRITY CHEF LAUNCHES 'PROCLAMATION PORTER’

OPERATING PROFIT FALLS AT WETHERSPOON

Arthurstown Brewing Company’s brew master Kieran Bird and celebrity chef Kevin Dundon have launched their fifth beer since first appearing on the market in September 2015.

They describe their 'Proclamation Porter' as an old school Irish stout with chocolate and dark crystal malts and notes of chocolate and coffee. Arthurstown’s Proclamation Porter is available in SuperValu and Centra nationwide, as well as in a growing number of independent off licenses and pubs.

The commemorative beer is available in 500ml bottles and on draught. "This beer is our way of celebrating those brave Irish men and women who fought for our Independence, especially those in the Athenaeum theatre in Enniscorthy,” says Kevin Dundon.

Revenue at JD Wetherspoon rose 6.2% to stg£790.3 ( 1.01bn) in the six months to January 24th. In its half year report, however, the company, which owns 954 pubs across the UK and Ireland, said operating profit fell 10.8% to £49.4m ( 63.4m). JD Wetherspoon opened five new pubs, including The Linen Weaver in Cork, and sold two pubs during the period.

Meanwhile, concerns about oversaturation of pubs on Dublin's Camden Street have stalled JD Wetherspoon's plans to open a new 4m bar on the street. Wetherspoon plans to turn the currently derelict site, the former Camden Street Hostel, into a 98 bedroom hotel over pub/restaurant, employing up to 100 people.

In a statement, Dublin City Council has told Wetherspoon that it has 'a concern in relation to the over-concentration of bars and restaurants on Camden Street.' There are also concerns regarding the level of noise generated by the proposed bar, in particular an outdoor seating area, as well as the reduction in the number of hotel rooms from the current building's count.

The council has now asked Wetherspoon to justify the reduction in the number of hotel rooms and to submit a map showing the number of bars in the area so the planning officer can decide if there is an oversupply of pubs.

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Gin Yummy Cover Story

Whether it is new brands or new bars, the continuing popularity of cocktails is making gin the most fashionable spirit of all. Licensing World takes a look at some flavourful and exciting additions to this vibrant market.

I

reland has been in the midst of an Irish whiskey revival for some time, which has been happening in tandem with the continuing demand for cocktails and craft beers and the resurgence of gin as a popular drink among a younger

age group. J.T. Pim's, Dublin's newest bar, opened on February 25th and is aiming to capitalise on all of these trends with its diverse product offering. Located on South Great George’s Street in the city centre, J.T. Pim’s features thick

bare brick, sparkling chandeliers, and high back leather club chairs. Named after the Pim’s Department Store which graced the street from the mid 19th century until the 1970s, J.T. Pims was established by a private family

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of investors who have over 35 years experience in the hospitality business. It is staffed by a highly experienced team with long standing ties to the licensed trade in Dublin, London, New York, Hong Kong, Barcelona and Australia.

Serving craft beers, premium wines - by the glass or bottle - and cocktails, its select gin and rum bar 'Gin Rummy' is the centrepoint of the establishment.

"With the 'Gin Rummy' bar the aim was to create a more intimate atmosphere with a hint of luxury that hopefully will become a real destination point for the gin and rum connoisseurs out there, or for those who just want to enjoy a classic cocktail with friends in a relaxed and comfortable setting," says Bar Manager Brian Reynolds. "It seems like cocktails have come full circle and this is reflected in our menu, with its strong focus on the more traditional cocktail recipes, although many of them feature a modern J. T. Pim's twist! However, at the heart of all of our cocktails is an emphasis on the core spirit."

Connacht's First Gin The core spirit is the cornerstone of P.J. Rigney's latest drinks venture as Connacht’s first ever gin is set to generate sales in excess of 3m this year. The first bottle of Drumshanbo Gunpowder Gin was distilled on the

Winter Solstice (December 21st 2015) at The Shed Handcraft Distillery in Drumshanbo, Co Leitrim. 100,000 litres of the new super-premium gin will be produced at the distillery this year. The Shed currently has six permanent staff members, including a Head Distiller and Assistant Distiller, and expects to provide a total of 10 permanent positions and up to 10 part-time positions when it reaches maximum production capacity in 2017. The Shed Visitor Experience expects to attract up to 3,000 visitors when it is fully operational this year.

Drumshanbo Gunpowder Gin is handcrafted through slow distillation in a medieval copper pot still fired by steam. The method combines vapour distillation of fresh citrus fruits with a special selection of oriental botanicals, including spiced gunpowder tea and local Drumshanbo meadow sweet. The gin was showcased at the ProWein trade show in Dusseldorf in March.

The new gin is the brainchild of P.J. Rigney, the inventor of some of Ireland’s most successful export drinks brands, including Boru Vodka, and the founder of The Shed Distillery, Connacht’s first distillery in 101 years. Pat has over 30 years experience in the branded drinks sector working with Baileys, Gilbeys,

With the 'Gin Rummy' bar the aim was to create a more intimate atmosphere with a hint of luxury that hopefully will become a real destination point for the gin and rum connoisseurs out there...

C&C International, and Grants of Ireland.

He was an executive director of Baileys, where he created the Sheridan’s liqueur brand. He founded Fastnet Brands, co-founded the Dalcassian Wine & Spirits company and, more recently, became a shareholder in Ovelle Pharmaceuticals, Horseware Products Ltd and the Walsh Distillery Company.

The Directors of The Shed are Patrick J Rigney, Denise Rigney and John Dillon.

The super-premium gin launches as the gin market experiences steady growth, with Euromonitor International forecasting that gin consumption in Europe alone will increase by 12.3% by 2019. Mr. Rigney says Ireland’s international reputation as a producer of premium quality Irish whiskey paves a strong international route to market for a super-premium new Irish gin. "The international market is now looking for super-premium brands that stand apart, with unique heritage and unrivalled quality and taste," says PJ Rigney.

"There is huge international excitement about this new handcrafted gin and we already have some pre-orders from China." Over the past 12 months The Shed has produced 120,000 litres of boutique Single Irish Pot Still and Single Malt Irish whiskey, the first of which will mature on the Winter Solstice (December 21st) 2017. Over 70% of the boutique Irish whiskey produced at The Shed Distillery is already on international pre-order.

Bespoke Brands Dingle Gin from Oliver Hughes's Dingle Distillery, sponsors of the inaugural Gin Bar of the Year category in the Sky Bar of the Year Awards 2015, has just launched its limited edition Four Seasons Gin. This unique collection comprises four 200ml stacking

J.T. Pims Premises

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bottles in a presentation pack and is the ideal gift for gin lovers. The price for this limited edition gin, which will be available from December 14th, is 69 and it is available directly from the Dingle Distillery, The Whiskey Bar and selected outlets nationwide.

The international market is now looking for superpremium brands that stand apart...There is huge international excitement about this new handcrafted gin and we already have some pre-orders from China.

Apart from Dingle Gin, other producers are really making their mark in the trade. Northern Ireland's only craft gin, Shortcross Gin, is produced by small batch distillery Rademon Estate.

Founded in 2012 by husband and wife team David and Fiona BoydArmstrong, the distillery is located at the couple’s historic family estate just outside Crossgar in Co Down and is now being exported to a number of countries, including, France, Great Britain and Holland. They recently launched a limited edition 44% proof Cask Aged Shortcross Gin. To create this limited edition, original Shortcross Gin was rested in French oak casks that had previously contained the Chateau Cuvée Prestige wine from the Chateau de La Ligne in Bordeaux. The casks were hand-picked by Head Shortcross Gin Distiller David Boyd-Armstrong with the help of the chateau owner, Terry Cross of Wine Geese fame.

Staying in Northern Ireland, a premium gin distilled from locally-grown barley is being launched to mark the region’s inaugural Year of Food and Drink. The new gin will appear under the Jawbox brand and is being produced by Gerry White, an experienced publican in Belfast, in a tie-up with Echlinville Distillery at Kircubbin, Co Down. A veteran of the pub trade in Northern Ireland for 30 years, he has been at the helm of the award-winning John Hewitt bar in Belfast for the past 10 years. Gerry White formed the Jawbox Spirits Company in Belfast to develop and market the gin (46% proof) in distinctive 70cl bottles. He has been working on the development of the gin for over six years and says it will have 'a juniper berry profile, and a more classic flavour than some of the other smallbatch varieties currently on the market.'

Other successful and growing brands include Glendalough Gin from the Glendalough Distillery, Two Trees Gin from West Cork Distillery, and Blackwater Gin from Waterford's Blackwater Distillery. Blackwater currently makes two types of gin, Blackwater No. 5 and Juniper Cask.

PJ Rigney of The Shed Handcraft Distillery.

Blackwater No. 5 is exported to six countries and has won four awards to date, including at the International Wine and Spirits competition, beating global brands such as Hendricks.

One of the most interesting gins to appear on the market is Bertha's Revenge. Justin Green and his wife Jenny, along with business partner, Antony Jackson, are distilling the gin in a converted barn in the grounds of their country house hotel, Ballyvolane House, in Fermoy, Co Cork. While they are distilling on a small scale at the moment, they will soon be producing 1,000 litres of it a week. Most of the gin will be sold in Ireland but some of it will be sent to South Korea where they have secured their first export order. They also have their eyes firmly fixed on Britain where they believe Bertha's Revenue can compete with other artisan gins.

While the vast majority of gins are produced using grain, Bertha's Revenge is made with whey ethanol, a by-product

of the cheese industry which was developed by an Irish company in the 1970s. A vodka company in England is using whey alcohol but Bertha's Revenge is the first distillers in Ireland to use it. The gin combines whey alcohol from Irish dairy farmers, with spring water from Ballyvolane House and a mix of 18 locally foraged and grown botanicals to produce a flavour that is highly distinctive.The plan is to introduce a range of Bertha’s gins such as sloe, damson and loganberry gins, as well as a summer cup. Bertha’s Revenge was launched in Northern Ireland recently at the Michelin starred OX Restaurant. It is available in off-licences such as Bradley's in Cork and the Celtic Whiskey Shop in Dublin, and is also on sale in a number of hotel bars, including Sheen Falls in Kenmare, the Savoy in Limerick and the Cliff House in Ardmore. Restaurants like The Tannery in Dungarvan and Kai in Galway are also stockists, serving it with tonic or in classic martinis. ■

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Education

Old Style Hospitality in a

Hipster Haven Dublin Bar Academy Directors Richard Linden and Ronan Rogerson talk to Maev Martin about their expanding bar training operation.

D

ublin Bar Academy’s new home in a converted Victorian warehouse in North King Street was the venue for a buzzy opening night on February 9th. Following an €85,000 investment, directors Richard Linden and Ronan Rogerson opened their doors to 200 guests from the hotel, hospitality and licensed trade sectors who were introduced to the Academy's experts in all things grape, grain and bean and treated to hot and cold nibbles prepared by the chefs from Italian restaurant Drury Buildings in Dublin 2.

Established in 2012, the Dublin Bar Academy runs professional training courses for bartenders, as well as workshops for corporate and private clients in cocktail making, wine and whiskey tasting and craft beer. "We have a lot of students coming to us from abroad," says Richard. "Over 1,200 people attended our full-time and parttime courses last year and we’re aiming for 2,000 this year. Already bookings are double what they were 12 months ago."

DBA had been operating out of the old

art gallery building on Francis Street for over two years. "We started our training operation with 10 or 12 students but we have expanded significantly since then," says Richard. "This new training centre allows us to triple the size of our Academy, run classes consecutively, and host corporate events so the move has been a natural progression."

DBA is currently offering the European Bartender Schools (EBS) course,

which is the world's largest school for bartending. "Of all the courses that we run, this is the one with the biggest growth potential," says Richard. "The course numbers have grown 70% year-on-year.

48 course participants is the maximum that we can accommodate in the building, which is similar to what is happening in London. We currently have 25 people on the course and we have another course starting in March which will have

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Education

30 participants. We run 11 EBS courses a year so we hope to have an average of 30 participants on each course this year, reaching our full potential by 2017."

Group has been very supportive of our training courses, as have the Institutes of Technology, especially Tralee IT, as well as Limerick and Shannon ITs."

The Academy also runs a part-time eight-week bartender course on Monday and Wednesday evenings. "We have 10 participants on the part-time bartenders course but we could take much more – as the numbers increase we can add on instructors," says Richard. "We have 12 cocktail stations so we can take up to 36 people on this course." Venues that DBA graduates are working in or were working in while doing one of their courses include The Mercantile, House, Drury Buildings, l'Gueuleton, Chelsea Drugstore, Opium, The Marker Hotel, Bistro One, Bruxelles, The Malton Killarney, Stag’s Head, Clontarf Castle, KOH Cocktail Bar, Lillie's Bordello, The Merrion Hotel, The Goat, Celtic Whiskey Shop, The Savoy Limerick, Tribeca, and The Black Door. "The Mercantile

Ronan Rogerson says it is very difficult to train staff in-house in a bar, restaurant or hotel. "There is a need for a facility like ours to provide the hospitality trade with the education and training that it requires," he says. "The part-time bartending course is hugely beneficial to people coming from a traditional bar background. When you add other skills to that it makes for a well organised bartender. We are not saying that we will create a professional bartender in four weeks but we will give them a solid foundation in serving techniques and the knowledge about different drinks that will give them a really good start. Apart from the drinks-related training, we also train course participants on changing kegs and at some stage we would like to have a bar-focused management course here at the DBA."

Less Bistro, More Fine Dining Swedish born Richard Linden has been working in the hospitality industry in

Wine sommelier Anke Hartmann with Vanguard Beer Collective's James Winans

Ireland and abroad for over 15 years. His five star hotel experience includes the Park Hotel in Kenmare, the Cliff House hotel in Waterford, and the Chewton Glen Hotel in England. Richard trained with the Brennan brothers in the late 1990s.

"It was all about customer service and checking if people were OK," he says.

"Now staff assume that customers are OK unless they tell them. The industry has gone a bit too bistro and should revert more towards the fine dining approach to customer service. We need more old school hospitality in the industry. Bar staff should be over trained." Ronan finds that there is very positive sentinent in the trade in Dublin "People feel that there is a return to growth," he says. "In the suburbs and outside Dublin there seems to be a move to growth as well.

All the rural pubs that are doing well have an emphasis on food or craft beer or both. There is also a major gin revolution taking place and a lot of that is down to the range and quality of the tonics that are now available on the market. In Drury Buildings, which I co-own with Declan O'Regan, who also owns Hogans, The No Name Bar and L'Gueuleton, we sell three times more tonic than any other drink. Hugh Murray of Classic Drinks completed our two-day introduction to mixology course recently and he told me that a few years ago they only had five or six gins whereas today they have 38."

Daniel Frezzato and Pascu Abrian, Chefs at Drury Buildings

Michael Durkan, Nine Yards, with Oisin Davis, Great Irish Beverages.

Jameson Distillery barmen Daniel Gorman, Jamie Reilly and Mike O'Connor

Niall Tubridy, Irish Whiskey Museum, and Tim Weldon, Root Development Gardens, Wicklow

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Mark McLaughlin, Bushmills, Micheal O'Flaherty, Pallas Bar, David Havelin, Liquid Irish, and Judith Boyle, Boyle's Pub and Next Door Off Licence, Kildare.

Speciality Instructors Dublin Bar Academy has three full-time instructors, including Richard and Ronan, as well as a panel of speciality instructors, which includes John Moriarty of the Park Hotel in Kenmare, who delivers their whiskey masterclass sessions. John has worked in The Park for 30 years and was Richard's first boss in 1999.

"John's knowledge and style of service is excellent and the Park Hotel has a superb whiskey collection, one of the best in a hotel in Ireland," says Richard.

"Our sommelier Anke Hartmann is General Manager of Drury Buildings and has a WSET Level 4 Advanced Diploma. She was working in a two Michelin star restaurant in Frankfurt and Ronan persuaded her to come back to Ireland last March. She has been helping him out in the restaurant and now in the academy so it is great to have her on board to provide formal wine training." Paul Taylor, formerly of 3FE and currently Head Barista in the new Urbanity roastery on Smithfield Square, is the Academy's barista trainer. Vanguard Beer Collective is hosting all of their craft beer courses - James Winans does a comparative tasting between Irish and other craft beers for course participants.

In addition, they are partnering with Illy on their two-day barista training course, and they plan to offer Wine & Spirit Education Trust courses later in 2016.

Brewing Beer The historic Victorian warehouse that houses Dublin Bar Academy was originally a brewery and Richard and Ronan plan to re-open the brewery. "We will have a pilot plant set up on the ground floor of this building in the next six to eight months," says Ronan, who completed a brewing course in Berlin last October and has met a number of equipment suppliers. "We will be brewing for Drury Buildings in town and also for Hogans,

Etain Dohery, Bord Bia, Marie Byrne and Denise Murphy, Bord Bia

Alex Turner, All Bar None, and Roger Rogerson, Dublin Bar Academy

Michael Ingle, National Sales Manager, Illy Coffee, and Richard Linden, DBA

The No Name Bar and L'Gueuleton, in the first instance but we may supply other businesses eventually. We will also incorporate the beer into the courses that we are running here at DBA. We will be brewing an Irish Pilsner beer and some ales, as well as a stout and seasonal beers. We would also like to produce some British style ales as well, served warm on the pump and open fermented. "

'Alcohol Forward' Drinks According to Ronan, there is a trend towards enhancing the flavour of spirits rather than disguising them with sugar and juices, which was the case in the past.

"Also, the quality of spirits has improved hugely because of the technology involved," he says. "Consumer taste profiles have changed significantly in the last 15 years. When I started mixing drink in bars it was all vodka, sugar and tropical fruits but there has been a movement back towards stronger tasting classic cocktails that are more alcohol forward.

The alcohol content hasn't changed but it is now featuring more prominently in the drink. We have also noticed that increasing numbers of women are opting for these alcohol forward cocktails and

Michael Durkan, Nine Yards, and Oisin Davis, Great Irish Beverages

men are also embracing cocktails. People are drinking a bit less and savouring the taste and the quality of what they are imbibing a bit more. They are prepared to spend more to ensure quality. In addition, the customer knowledge base is staggering – we now have the beer geeks, the well educated wine consumers, and the cocktail and coffee enthusiasts, so the industry has to get its knowledge level up to and above that of its customers." â–

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ub ro le

Get Hooked on

The latest bar opening on Dublin's Georges Street is injecting further life into an already vibrant social quarter. Orla Connolly reports on a drinks venue with the 'London look' and a bespoke approach to cocktail creation.

T

itled after an illustrious London venue that served as inspiration for the Rolling Stones and Stanley Kubrick, The Chelsea Drugstore is the latest bohemianstyled bar to open up on the vibrant social hub that is Georges Street in Dublin city centre. The new venue, owned by renowned festival producer John Reynolds, (think Electric Picnic and Body and Soul) is a sister bar to the already famed Market Bar which resides just footsteps away. The provision of a top class service is a common denominator for both bars, says Shane Harte, Manager

of The Chelsea Drugstore, but The Chelsea Drugstore will stand apart with a following and a style of its own. “They have separate identities and they have different styles but I think The Market Bar is very much about its high quality food,” says Shane. “In The Chelsea Drugstore we wanted to create the same type of experience with high quality drinks.”

has a darker, more intimate feel. ”This is what we were aiming for - a kind of late sixties, early seventies London vibe,” says Shane. When you add the low ceilings, table service, candlelit lighting, all accompanied by some velvety jazz, funk or soul, the basement is the perfect setting for young couples who don't want to be disturbed.

Shane describes the ground floor of the bar as “daytime friendly” with “an old seventies sort of feel”. Floods of natural daylight seep in from bright windows while the basement floor

When it comes to food, the focus is on sharing platters. “Their contents - wings, nachos, that sort of thing complement the drinks,” says Shane.

While they are adapting their menu

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to feature a wider selection of tasty bites, the focus will remain on platters intended for sharing that accentuate the flavours in the vast drinks selection.

After all, it's the assortment of booze and brews stocked at The Chelsea Drugstore that will monopolise attention.

Determined to carve out a reputation for premier drinks, you won't find a stock of average beverages at this Dublin venue.

While they have an excellent selection of wines and craft beers, which include labels like 5AM Saint and Galway Hooker, it is definitely their cocktail selection that takes centre stage. “Spirits and cocktails were of great interest to me when I came in here and it was something that was a big part of our brief,” says Shane. “We wanted to have a really great mixed drinks selection.”

Most of the cocktails are exclusively designed by the skilled team at The Chelsea Drugstore. Inspired by world class bars from London to New York, the mixtures include Light & Stormy, Little War and Mid-Morning Fizz. “I think a lot of the ingredients in our menu might be a little bit out there and a lot of them are home-made as well, so we are trying to put names on things that we've come up with ourselves,” Shane jokes.

One of the best-selling concoctions to date is the bar's tiki style rum drink, For Rita. With blends of white over-proof rum and pomegranate syrup, the mix makes a formidable impression when set on fire at the bar. “I think the theatrics of seeing a drink being set on fire and going out over the bar always goes down well,” says Shane. “But I'd say my personal favourite would be The Duke, which comprises Woodford Reserve,

mace and teapot bitters. It is a really beautiful Manhattan style drink. There is a sweet velvety texture to it.” In fact, I feel obliged to warn readers that you won't find a hint of a daiquiri or a mojito at this venue - the option of playing it safe doesn't appear to be on the menu.

Their antique-style fan menu is unique, even if it does cause some confusion for customers. “You know those fans that you used to flip open and wave? That's how our cocktail menu works and that alone gets a lot of attention,” explains Shane. “We have to talk the customers through the menu just to physically explain how it works. The really great thing about that is it's an immediate conversation starter that we're having when someone walks into the bar.”

Maintaining and perfecting such a sophisticated menu isn't easy, especially when Shane insists that all the ingredients should be natural and authentic. However, he says the effort to achieve that genuine taste for the customer is always worth it. “We have no liqueurs behind our bar so if we want the flavour we try to create

that flavour ourselves,” he says. “That means that our menu is quite laborious in terms of the preparation involved but it also means that we can offer something that we can put our heart and soul into during the week.”

Shane insists that the credit for their unique creations goes to The Chelsea Drugstore staff of 14. “We have a really good team of guys here who are passionate about this. They spend their lives opening bottles, smelling bottles behind the bar, and reading articles and cocktail books. They have a great interest in what they are producing so when you've got talent and that level of passion in your team you have to use it!”

Hot on the heels of the bar's success, the people behind the Chelsea Drugstore are intent on opening another sister bar, Tod Hunter Pyms, in mid-spring.

Named after one of the most notably quirky characters in Dublin's history, Shane remains tight lipped about the details of this Fade Street newcomer.

However, he concedes that there are “a few things in the pipeline” that will ensure that this venue lives up to its namesake.

With the well-established success of The Market Bar and The Chelsea Drugstore, there can be no doubt that this new venture will be worth the wait. ■

The Chelsea Drugstore Menu

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This summer’s winning line-up

With our unmissable live sport and your unbeatable atmosphere, we’ll help keep your tills ringing all summer.

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OR VISIT

business.sky.com/pubs T&Cs: Free to Air events shown on non-Sky channels and are available without Sky subscription. Sky Sports requires Sky subscription, equipment and installation.

Scheduling may be subject to change. Eligibility subject to credit checks. Further terms apply.

Correct at 31.03.16.

01/04/2016 12:30 18:22 05/04/2016 04/04/2016 10:05

Wine

Portugal

The Undiscovered Wine Country Portugal’s two main strengths as a European wine producing country are the diversity of its wine styles and its wealth of native grape varieties. Our wine expert Jean Smullen takes a look at what is currently available in Ireland.

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Take the

Wine

TOUR Alentejo

Alentejo is a large region of rolling plains that has extremely high summer temperatures and very low rainfall. The Alentejo is where Portugal’s climate finally escapes the Atlantic influence. Think of it as Portugal’s ‘new world’, with the potential to make extrovert, ripe wines with a taste of the sun about them.

Traditional Portuguese grape varieties dominate the region but newcomers such as Syrah and Cabernet Sauvignon are beginning to make in-roads, often blended with the local varieties. Some white wines are made in the Alentejo but it is the reds that are forging the region’s reputation.

A

Minho (Vinho Verde) small country, occupying approximately one seventh of the Iberian Peninsula, it is long and narrow and runs 600km from north to south and 200km from west to east.

Like Ireland, it has the Atlantic Ocean to the west, which influences the weather. Unlike Ireland, it borders Spain to the north and east.

The most important point of difference for Portuguese wines are the huge number of unique indigenous grape varieties it grows, grapes not found anywhere else in the wine world. Unique is its biggest selling point - Portuguese wines are different. It is a wine country making wines with remarkable diversity and character from virtually unknown grape varieties.

Portugal’s coastal wine regions are strongly influenced by the Atlantic, which has a moderating effect on the climate and tends to be cooler. On the east coast of Portugal you have wonderful cool climate white wines produced in the region of Minho (to the north) and Lisboa (to the south).

The climate here is maritime with sunny spells and scattered showers and terrain not dissimilar to the West of Ireland, except for the fact that there are lots of vines being grown. If you then take a car and drive 200 km inland from Lisbon to Alentejo you come to a wine region with daytime summer temperatures as high as 40 degrees where they make full bodied red wines that are almost 'new world' in style.

In Portugal, you will find red grapes with names such as Touriga Nacional, Tinta Roriz (also known as Tempranillo) and Castelao, producing full bodied red wines with wild berry fruit character and concentrated flavours in the wine regions of Douro, Dao or Alentejo.

Portugal also produces distinctive white wines made from white grapes - you have Fernao Pires with all its wonderful spiciness, Loueiro, Rupeiro and Anton Vaz making a very floral delicate style of white wine, and the crisp fresh acidic style of its most famous white wine, Vinho Verde, a wine produced in the Minho region in the north of Portugal.

Vinho Verde is a cool climate region located in the north of Portugal between the River Minho in the north and the River Duero in the south. Both red and white wines come from this region, which is sometimes known as the Minho region.

It is the largest demarcated region in Portugal. Vinho Verde, a low alcohol white wine, is the key wine here. Classic Vinho Verde is bone dry with crisp applelike acidity and is made from a blend of three grapes - Trajadura, Arinto and Loureiro.

Douro

The history of Port wine in the Douro is well documented but the pivotal point for the emergence of still wine making is much more recent. In 1986 when Portugal joined the European Union the true revolution in wine growing in the Douro region began to emerge. Producers in the Douro region became more independent and there was a huge increase in the number of small estates who began to produce red and white table wine. Still red wine from the Douro has a complex structure due to the combination of shale soil, climate, and the selection of traditional red grape varieties from the Douro region used to make their red wines Touriga Nacional, Touriga Franca, Tinta Roriz and Tinta Barroca.

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Wine

The Portuegese

Both the red and white wines produced in Portugal are exciting and innovative, not yet mainstream and therefore not widely available in supermarkets (as yet) so they offer the on-trade customer a different and distinctive portfolio of wine for their lists.

We should also note the significant number of Irish who holiday in Portugal every year, enjoying their cuisine and wines, which usually sparks their interest on their return home.

Portugal has more than 12 different wine regions, including the island of Madeira in the South Atlantic. Within the mainland regions there are over 50 DOC’s. Most produce wines with local grape varieties and all have something different to offer.

Portugal joined the EU in 1986 which has had a significant impact on the development and improvements of its wine industry. In the ensuing years, loans and grants for improving vineyards and wineries became readily available and this has been of great help in rebuilding small estates and large co-operatives which were developed in the early 20th century. Today, after 30 years of European investment, you find many modern wineries using up to the minute equipment producing top quality wines at a very competitive price.

IN IRELAND

Portuguese wines are not mainstream here, but here are two specialist companies: GRACE CAMPBELL WINES www.portuguesewine.ie WINE MASON www.winemason.ie And a selection of Portuguese wines are currently available at: CLASSIC DRINKS Tel: (021) 451 0066 Contact: Steve Dwyer Email: sdwyer@classicdrinks.ie DALCASSIAN WINES & SPIRITS Tel: (01) 293 7977 Contact: John Dillon Email: jdillon@dalcassianwines.com

Unlike other European countries though, Portugal does not fare well in terms of the identification of its wine styles. Despite a flourishing tourist industry, Portuguese wines still seem to fly below the radar in terms of consumer awareness. What the consumer does not realise is that Portugal has been demarcating its best wines since the 13th century and put a wine quality control system in place almost 200 years before the French did. ■

FEBVRE & CO Tel: (01) 216 1400 Contact: Kerri Judge Email: kjudge@febvre.ie FINDLATER WINE & SPIRIT COMPANY Tel: (01) 403 1444.

GRACE CAMPBELL OF DUBLIN Tel: (01) 494 1203 Contact: Kevin O'Hara Email: kevinohara1@eircom.net JAMES NICHOLSON WINE MERCHANTS Contact: Averil Johnson Email: Averil@jnwine.com LIBERTY WINE (IRELAND) Contact: Joe Coyle Email: Joe.Coyle@libertywine.ie MITCHELL & SONS WINE MERCHANTS Tel: (01) 230 2301 Contact: Matthew Long Email: matt@mitchellandson.com WINES DIRECT Tel: (044) 9340634

FOOD & WINE

Contact: Owen Murphy

Portugal’s food styles are as diverse as their wine. They eat a lot of fish and their Bacalhau (salted cod) is a speciality. Their white wines, particularly Vinho Verde, are a perfect match for any type of fish or shellfish dishes.

Pork is another staple, especially in Alentejo where a popular dish is the Carne de Porco à Alentajana, which consists of marinated pork in wine garnished with clams. Another popular stew is the Cozido à Portuguesa, a mix of beef, sausages, potatoes, vegetables and rice.

Email: OMurphy@winesdirect.ie WINE MASON Tel: (087) 825 0382 Contact: Ben Mason Email: ben@winemason.ie

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05/04/2016 11:51

Legal

Entrepreneurship + Creativity =

“Pop-Up”

'Pop-Up' stores are all the rage but 'Pop-Up' events are also proving popular and present a real opportunity for the local publican to create an alternative revenue stream for their business.

T

he economic crash, and the subsequent recession, took a significant toll on all industries, including the hospitality sector.

In 2010, a Vintners Federation of Ireland survey recorded an 80% decrease in revenue across the industry.

Subsequent statistics showed a continuous downward trend and many businesses were forced to close their doors. For those who stayed afloat, it was necessary to consider alternative means of revenue. Local communities, businesses and enterprising individuals began organising small to medium sized events or 'pop-ups' across the country.

Events included cultural exhibitions, artisan fairs, drama festivals, Christmas markets and music concerts and they could be held in a disused building, a local park or a borrowed field. In order to serve liquor at an event it is necessary to apply to the local District Court for an ‘occasional licence’ and to run a successful 'pop-up' event, a fully licensed bar is often considered a pre-requisite.

This presents a real opportunity for a local publican to use their licence to generate an alternative revenue stream.

‘Special’ Opportunities An occasional licence enables the sale of alcohol in unlicensed premises in the circumstances of a 'special event'. The term 'special event' is not defined under the legislation. However, a Court will

generally be satisfied if the event can be regarded as 'special' because of its unusual character or unique location. On this basis, the frequency of the event is considered - an event that happens on a weekly basis or one that is ‘usual or common’ will typically not be regarded as 'special'. For instance, in the eyes of the licensing code, a wedding is not a 'special event'. For events with an audience of over 5,000 persons, the applicant must also obtain an 'event

licence' from the local authority. Festivals and concerts, such as those held in Marley Park, Slane or Stradbally, are highly regulated by the local authority, the Garda Síochána and the District Court. An event of that magnitude takes months of planning and coordination with numerous stakeholders and is outside the scope of this article.

However, the additional requirement of an event licence where such numbers are involved is worth noting.

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Legal

Obtaining an Occasional Licence An application for an occasional licence is made to the local District Court. The application will be made in the name of the licensee, who must consent to the use of their licence for the event and give evidence to that effect. The application is on notice to the Gardaí. It is not strictly necessary to inform the local fire officer.

However, the practice is that the fire officer is notified of the application. If the event is taking place in a public area or park, it may also be necessary to liaise with the local authority, even where less than 5,000 persons are attending. A local authority will typically have its own by-laws, including those which apply to the consumption of alcohol in a public place. Liaising with the authority can help ensure that the event runs smoothly. For example, Dublin City Council’s Events Unit have very specific requirements that must be complied with for outdoor events of less than 5,000 people, which includes submitting a detailed event management plan two months before the planned event. Strictly speaking, only 48 hours notice is required to be given of the event. However, practically speaking, depending on the novelty or complexity of the event, the application should be made in good time with at least a 10-day notice period to An Garda Síochána and Fire Officer. An individual occasional licence cannot exceed six consecutive days. However, an additional occasional licence can be applied for.

can be regarded as an 'organisation' of people with a common interest (e.g. craft beer connoisseurs, music fans etc.) and the voucher which must be redeemed with food vendors at the event ensures that a meal is provided. Occasional licences can be complicated applications, particularly if the proposed venue for the 'special event' is a temporary structure or open area. For a temporary structure, the local authority and/or District Court are likely to seek certification that the structure is structurally sound and fire safe etc. Novel ideas for events can be endorsed by the Court but they may require additional scrutiny so sufficient lead in time should be allowed for.

The Limitations A general occasional licence will not allow alcohol to be served after 10.00pm. Alcohol may only be served after 10.00pm if the ‘special event’ qualifies as a ‘dinner’ or a ‘dance’. A ‘dance’ cannot be in the open air or in a tent, marquee or other structure. In addition, the ‘dance’ must be a function for members of a particular organisation, where a substantial meal is served on a day of 'special festivity' in the locality of where the on-licence is held. A ‘dinner’ must also be for members of a particular organisation and a substantial meal must be served. It is typically more complex for an event to qualify as a 'dance'. The more straight forward method of extending the serving hours of an occasional licence is to qualify as a 'dinner'. This has been achieved in the past by organising a ticketed event where the ticket sold includes a food voucher. For the purpose of the legislation, the ticket holders

And Your Existing Licensed Premises?

The granting of the occasional licence does not prevent the holder of the on-licence from carrying on his usual business in the premises to which the licence attaches. Therefore, a publican can apply for an occasional licence for a weekend event several miles from his pub but still keep his pub operating for the duration of the event. Furthermore,

there is no criminal sanction imposed on an occasional licence holder for a breach of licensing laws. However, a subsequent application for an occasional licence will not be granted where a previous breach can been proven.

Plan Ahead and Seek Advice The occasional licence is not frequently applied for and this is reflected in its 'special' nature. Though the application is made to the Court through the licensee, the burden of producing most of the proofs should fall on the event organiser, with the licensee simply satisfying themselves that all is in order to enable them to make the application and give their consent. The occasional licence provides the opportunity to an on-licence holder to reach commercial arrangements with event organisers for the use of their licence and, when suitably used, it can provide on-licence holders with bonus revenue, separate to their existing licensing trade. However, given that a publican’s licence is his livelihood, it is important that licensees obtain adequate advice when considering making these applications. ■

Leman Solicitors are a corporate law firm with a specialism in liquor licensing.

Maria Edgeworth

Catherine Lyons

Please contact: Catherine Lyons or Maria Edgeworth for further information.

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HEINEKEN Ireland launched its new customer Portal for its On-Trade customers in 2015, since then TAP & GO has gone from strength to strength; with 1,300 customers registered to date, and more than half of these using the site on a weekly basis.

Declan Duggan, On Trade Services Manager at HEINEKEN Ireland outlines the thinking behind the platform: ‘At HEINEKEN we realise that Publicans are busy people, operating in an environment where their consumers’ needs are changing and evolving rapidly; we want to be available to support our customers in this changing market 24/7, 365 days a year.’

TAP & GO is more than just an ordering facility for products; HEINEKEN plans

Heineken_Tap_and_Go_LW.indd 1

to offer users enhanced functionality and content to help grow their business.

There is an upward trend of customers interacting and transacting online, with a move away from the traditional ‘bricks and mortar’ model, HEINEKEN is taking a multi-channel approach to working with its customers.

Declan was keen to highlight this - ‘while TAP & GO forms an important part of our overall customer service and experience strategy; we want a seamless experience for

customers, one where they can work with us in a way that suits them, online, over the phone or in person with our sales representatives.’

Watch out for further developments on TAP & GO in the coming weeks and months.

For more information visit https://tapandgo.heineken.ie or call our HEINEKEN Customer Service team on 1850 51 44 55.

05/04/2016 12:32

Legislation

The Good, the Bad and the

Feasible

Ross MacMathuna, Director of Alcohol Beverage Federation of Ireland, talks to Maev Martin about the pros and cons of the Public Health (Alcohol) Bill.

Q

What is the ABFI general response to the provisions in the Public Health (Alcohol) Bill?

The drinks industry has acknowledged repeatedly that alcohol misuse needs to be addressed. Effective, evidence-based regulation is required to deal with misuse. We have real concerns that some aspects of the Public Health (Alcohol) Bill will not meaningfully address misuse and will undermine a sector that is of great importance to the regional Irish economy and future indigenous export growth.

A

Ross MacMathuna, Director of Alcohol Beverage Federation of Ireland.

Q A

What are the measures that you welcome and believe will have a positive impact on the drinks industry in Ireland?

The Bill is focused on tackling misuse through a variety of measures which will impact advertising, labelling and pricing. We support putting alcohol advertising legislation on a statutory footing – we had called for this for the past number of years. The drinks industry in Ireland is subject to some of the most stringent alcohol advertising legislation in Europe, with codes drawn up with and monitored by the Department of Health. We are very much in favour of giving consumers information to allow them to make an informed decision about consuming alcohol. We do, however, believe that this needs to go far beyond the proposed labelling requirements, which would not have any impact. We support the objective of preventing the sale of cheap alcohol, but we do not support the means by which the Bill plans to address these matters.

Q

Are there measures that you are particularly concerned about or feel will have a negative impact on the industry?

A

The Public Health Alcohol Bill in its current form runs the risk of doing little to reduce alcohol misuse, while threatening the 92,000 jobs supported by the drinks industry across Ireland. We are concerned that the proposed advertising restrictions on content are excessive and their effectiveness is unproven. The proposals on structural separation and how alcohol is displayed in shops undermine the sensibilities of people. What is being suggested with regard to labelling will damage producers that are trying to get a foothold in the export market.

Q A

Does the proposed legislation fly in the face of the government's own tourism targets?

There is certainly a disconnect between the proposed legislation to tackle misuse and the Government's ambitious targets for Irish tourism.

The Irish Pub is the number one reason tourists come here. However, advertising proposals would restrict visuals such as the Irish pub being shown in alcohol advertising. The Guinness Storehouse was recently named Europe’s leading tourist attraction by the World Travel Awards. We must also consider the growth of Irish whiskey tourism. We should be proud of our pubs, our pub culture, and our world class quality products. Some of the measures within the Bill demonise the sector.

Q

Do you believe that Minimum Unit Pricing is the best way to address the issue of the sale of cheap alcohol or should the government have opted for a ban on below cost selling?

Minimum unit pricing as proposed is a blunt instrument. It does not exist in this form in any other country and all assumptions around its efficacy are therefore based on theoretical models.We believe that the reintroduction of a ban on below cost selling would be a much more effective means of ensuring alcohol is not sold as a loss leader and would end the deep discounting that distorts the market. â–

A

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05/04/2016 11:57

Legislation

MUP & Structural Separation – Key Measures in New Bill A minimum unit price for all alcohol products to eliminate very cheap alcohol from stores and shops, and the structural separation of alcohol from other products in outlets are some of the key measures in the new Public Health (Alcohol) Bill.

T

he contents of the Public Health (Alcohol) Bill were published by the Department of Health on December 9th 2015. Also contained in the Bill is the requirement to include health warnings and calorie labelling on alcohol products, with corresponding warning signs and information in pubs and off-licences, and an enforcement regime with inspections by authorised HSE officers, as well as penalties for non-compliance, including fixed payment notices. The Bill will also prohibit price-based promotions, as well as introduce tougher restrictions on targeted promotions such as 'happyhour'.

The goal of the ground breaking legislation is to reduce average annual alcohol consumption in Ireland from 11 to 9.1 litres per person by 2020. The Bill should be in the Oireachtas before the end of the year.

Minimum Unit Pricing (MUP) The Bill makes it illegal to sell or advertise for sale alcohol at a price below 10c per gram of alcohol. This is aimed at those who drink in a harmful and hazardous manner and is designed to prevent the sale of alcohol at very cheap prices.

The price of alcohol is directly linked to consumption levels and levels of alcohol related harms and costs i.e. as the price increases, consumption rates and harms decrease. The University of Sheffield has estimated that this measure alone could save 1.7bn over 20 years by reducing healthcare costs, crime and policing, reduced absenteeism, and improving quality of life. MUP is able to target cheaper alcohol relative to its strength because the minimum price is determined by and is directly proportional to the amount of pure alcohol in the drink.

MUP is not expected to affect the price of alcohol in the on-trade. The University of Sheffield study reported that the alcohol

products most affected by this policy are those that are currently being sold very cheaply, often below cost prices, in the off-trade, i.e. supermarkets and offlicences.

Health Labelling of Alcohol Products ‘Standard Drink’ or units are widely misunderstood by the general public.

The National Alcohol Diary Survey concluded that the Irish population underestimate the amount that they drink, reporting only 39% of their general alcohol consumption. Labels on alcohol products will have to detail: the amount of pure alcohol as measured in grams and the calorie count; health warnings (including for pregnancy); and a link to a public health website to be set up by the HSE, giving information on alcohol and related harms. On and off licences will be required to display a notice with health warnings indicating that grams and calorie

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05/04/2016 11:58

Legislation

content for 'poured drinks' can be found in documents available upon request.

Structural Separation Alcohol products will no longer be displayed like ‘every day’, ‘ordinary’ products. Stores will have to choose to store alcohol either in a separate area of the store, or in a closed cabinet. A premises which sells alcohol products will be required to separate the alcohol from ‘ordinary’ or every day products by: confining the sale of alcohol to a single area in the premises which is separated, through which alcohol products are not visible, and to which customers do not have to pass through to buy 'ordinary' products; or a closed storage unit(s) which contains only alcohol products.

Alcohol products behind check-out points will need to be concealed.

Point of sale advertising of alcohol products will now be confined to the designated display area or the inside of the storage cabinet. These provisions can be easily monitored and enforced by Environmental Health Officers (EHOs).

Promotions The Bill will allow restrictions or bans to be imposed on the sale of alcohol products at a reduced price or free of charge, promotions targeted to a particular category of persons, and ‘happy hour’ type promotions, to toughen up existing provisions. This gives the option of targeting promotions like a ‘students’ night’ or extended promotions for ‘happy days’.

Possible Barriers to MUP The opinion of the Advocate General of the European Court of Justice on MUP for alcohol products was published on September 3rd 2015. This case was initiated by Scottish alcohol producers in response to the Scottish government's introduction of minimum unit pricing. The Advocate General's opinion indicates that MUP may be compatible with European law only if it can be shown to be more effective than other alternative measures.

On January 8th of this year, the Competition and Consumer Protection Commission warned trade associations not to issue minimum price recommendations to their members. To comply with competition law, businesses must decide individually what price they are willing to charge for their products and services. The warning followed a Commission investigation into the display

Catherine Noakes, Alison Noone, Aga Niemiec, and Garret Connolly of Baggot Street Wines who won ‘National Off-Licence of the Year 2016’ at the National Off-Licence Association Awards. Speaking about the Public Health (Alcohol) Bill at the awards, NOffLA Chairman Gary O’Donovan said "the introduction of minimum unit-pricing and affordable structural separation will ensure that alcohol is retailed responsibly...

However, we believe that in order for minimum unit pricing to be truly effective, the Government needs to introduce a ban on the below invoice cost selling of alcohol.” NOffLA says that such a ban would save the exchequer 24m per annum and is easily achievable using VAT invoices through the Groceries Order or secondary legislation through Section 16 of the Intoxicating Liquor Act 2008.

of minimum recommended rates for tour guide services on the Approved Tour Guides of Ireland's (ATGI) website. The ATGI represents tour guides in Ireland who have been accredited by Fáilte Ireland. Following its investigation the Commission formed the view that the publication of a list of recommended minimum rates on the ATGI website meant that tourists and tour operators did not benefit from normal price competition between tour guides. The Commission directed the ATGI to remove the list from its website and to inform its members that tour guides must decide individually what price they charge for their services.

The ATGI now advises consumers to check fees with individual guides.

"Recommendations by trade associations of minimum prices to be charged by their members are likely to distort or eliminate competition and cause consumers to pay higher prices than they otherwise would," says Isolde Goggin, Chairperson of the Competition and Consumer Protection Commission. "Our action in this case will allow the market to set prices, thereby benefiting consumers and businesses in the sector."

Domestic Drinks Industry Driving Exports New data from Bord Bia released on January 13th highlights the important

role that the domestic drinks industry plays in delivering export growth. The sector was the strongest performer in export growth in 2015, with a 10% increase in exports year-on-year. Irish whiskey exports have recorded a fourfold increase over the last decade to make it the fastest growing global spirits category and it is set to invest a further 1.1bn in Ireland by 2025. There are 26 new or proposed distilleries across the country, with annual exports of over 300m, up 220% since 2003. Exports are set to double by 2020 and double again by 2030. The sector currently exports to 77 markets and aspires to grow global market share by 300% by 2030, from four per cent to 12%. Employment is also set to grow by 30% by 2025, from 5,000 to 6,500. The brewing sector will also have a huge role to play, with beer production remaining the most important sector within the drinks industry in terms of indigenous manufacturing. The brewing sector has continued to invest over the past few years, with exports up seven per cent between 2012 and 2013. Direct employment now stands at almost 2,000, up from 1,500 in 2012, and the brewing sector continues to support over 3,000 farming families. There are currently over 50 operational microbreweries in Ireland, with this figure set to exceed 100 by 2020. ■

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INTRODUCING OUR THREE NEW STARS. • New Consumers • New Occasions • New Revenue Check out participating wholesalers for introductory offers

04226RO 3 New Stars On Trade1A4.indd 1 Heineken_Innovation_LW.indd

14/03/2016 05/04/2016 12:35 12:36

ommercial ro le

Sports Sponsorship is

Good for Business Rory Sheridan, Head of Sponsorship, Europe, with Diageo, looks at how the drinks giant's long standing heritage of sports sponsorship has created positive social experiences, and employment, for communities all over Ireland.

D

iageo's multi-million Euro investment has seen its brands, including Guinness, Carlsberg and Budweiser, support many of Ireland’s iconic social occasions, from All Ireland hurling classics and Irish rugby team Grand Slams, to the Galway Races summer festival and the landmark Guinness Cork Jazz Festival.

“With sponsorship, one of the drivers of success for Diageo hinges on unlocking the potential to create real value for our customers and their businesses,” says Rory. “When it is done well, sports sponsorship works for Diageo and our customers by enhancing the communities in which we do business and by adding to the positive social experiences that people can enjoy in their unique cultural settings.

Carlsberg first became involved with the FAI in 2002. In rugby, Guinness has sponsored various teams and tournaments over the past three decades. Currently, Guinness is official sponsors of the RBS Six Nations and, at provincial level, of some of Europe’s elite teams, including Leinster and Munster Rugby. “The Guinness PRO12 partnership commenced at the beginning of the 2014 PRO12 season and has quickly grown in strength,” says Rory. “The Guinness Cork Jazz Festival has also helped us to give something special back to our customers and consumers in this key region for the past 33 years. Last year, the local economy enjoyed an estimated injection of 15m from the 40,000 festival-goers that enjoyed 400 music sessions across

60 venues in the city. We also supported our 50th Galway Races Festival last year, helping our customers attract incremental business from the 120,000 extra punters on the streets of Galway and playing a part in boosting the local economy by 70m, creating 2,000 part-time jobs in the process.”

John Trainor, Founder & CEO of ONSIDE Marketing Consultants, works with companies to define, negotiate, optimise and evaluate best in class sponsorship. He says that companies are expected to increase their spend on sponsorship by at least five per cent annually in this area over the next three years.

Three in four Irish adults surveyed

by ONSIDE see sponsorship as a form of brand engagement that they like and trust over others. “Major sporting events in particular deliver spikes in public following that can help businesses dramatically boost their brand performance in the short term and usually yield long-term gains too,” he says. “Passion for sport is growing in society and is exactly why smart businesses are doing more sponsorship in this sector. The licensed trade across the country will win big this summer as people tend to spend more money in the pub during big sporting events. Sponsors like Carlsberg are set to enjoy a golden opportunity to be centre stage in moments that will see the bar raised on how fans engage with brands around events that matter most to them.”

Rory Sheridan

John Trainor

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ro t

oss

St James's Gate Posts

Strong Sales Pick Up Strong Guinness sales during the Rugby World Cub contributed to the increase in sales ex erienced b iageo for the rst half of its nancial ear. ean hile at rish istillers ernod icard ameson recorded volume gro th of eight er cent and value gro th of for the same eriod.

U

K sales of Guinness were up four per cent, while overall beer sales rose three per cent in the six months to December 31st.

Across the group Diageo also reported a better than expected 1.8 per cent rise in organic net sales and volumes edged up one per cent. The weak pound damaged its first half profits and as a result net sales were reduced

by Stg£400m and operating profit by Stg£156m to Stg£1.7bn as it also felt the impact of disposals. A breakdown of the interim results showed that all six of the company's biggest brands, including Johnnie Walker whisky, Baileys liqueur and Tanqueray gin, returned to growth.

The company's luxury spirits business, which includes its premium spirits like

Ciroc vodka and Haig Club whisky, saw sales in the UK rise by nearly a third.

Baileys Irish Cream Liqueur increased net sales by six per cent in the first half of last year and this was mainly driven by growth in the UK and the US. Seventy per cent of the production of the original variety is made in Northern Ireland.

In Britain, net sales were up 14%. In the US the growth was driven by the launch of Baileys Espresso Crème.

Last year Heineken Ireland grew its share of the total Long Alcohol Drinks (LAD) market, which consists of beer and cider. The company experienced record market share growth of 0.3% in the beer and cider category, performing

ahead of the market, which saw a decline of 0.1%. "Revenues for Heineken Ireland remained strong in 2015 at 512.6m, driven by strong execution of innovative new product launches," says Heineken Ireland Managing Director Maggie Timoney. "The launch of our new cider, Orchard Thieves, last May, was a big success. It now commands an impressive 4.3% of the total cider market, is the number four cider brand in the off trade and is ranked number three in the on trade.” Heineken Ireland's cider portfolio also includes Symonds, Scrumpy Jack and Stonehouse, leaving the company with a 5.4% share of the total cider market. The Heineken brand remains Ireland’s number one lager.

Heineken benefited from the continued

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ro t

oss

"Irish Distillers is fully committed to tackling alcohol misuse. However, the current legislative proposals contained in the Alcohol Bill are a disproportionate and ineffective response and will have unintended consequences."

Anna Malmhake, CEO, Irish Distillers Anna Malmhake

association with the UEFA Champions League, its partnership with the James Bond franchise, and its sponsorship of the 2015 Rugby World Cup in the second half of the year. In the UK, positive performance was supported by further innovations, including Strongbow Cloudy Apple and the continued success of Strongbow Dark Fruit, underpinning its leading position in the home base of cider. For the first time Heineken's volume outside the UK crossed the one million hectolitres threshold.

2015 was another year of growth for Coors Light, growing market share in both the on and off trade. Desperados, Affligem and Sol Premium all saw double digit growth. Desperados, the tequila flavoured beer, delivered particularly strong performance in France, Poland and Spain. Affligem, the Belgian abbey beer brand, saw strong growth in France and the Netherlands. Similar to the first half of the year, Brazil and CCU markets were the key volume growth drivers

of Sol Premium, the Mexican beer.

Irish Distillers results for the six months ending December 31st 2015, show that more than 50 markets are in double- to triple-digit growth, with the top performing markets being the US, South Africa and Russia. “The six-month period to the end of December 2015 was another positive one as our portfolio of premium Irish whiskey brands, led by Jameson, continues to drive the global renaissance of Irish whiskey,” says Anna Malmhake, Chairman and CEO of Irish Distillers Pernod Ricard. “Due to accelerating demand for Jameson internationally, 16 full-time permanent jobs have been created in our bottling operation in Dublin. Export success also translates into interest in our brand homes here in Ireland, which has led to 235,000 visits to the Old Jameson Distillery in Dublin and the Jameson Experience Midleton for the period between July to December 2015, an increase of 7,700 compared to the same period in 2014.”

In the first half of the year Irish Distillers’ portfolio of prestige whiskey brands (Redbreast, Green Spot, Midleton Very Rare) saw volume growth of 30% and value growth of 32%. This comes on the back of 19% volume growth and 26.4% value growth in 2015 and reflects the growing global interest in Single Pot Still Irish Whiskey, the style of whiskey that is unique to Ireland. The prestige brands are exported to 26 markets worldwide, with further expansion planned this year.

The first half of the fiscal year saw the domestic market remain quite sluggish, posting +1.1% growth in volume and +2.3% in value terms. Spirit sales in the on-trade are showing good growth of +2.7% in value nationally, driven by city centre accounts across the country.

This is due to strong tourist trade and a growing interest in cocktails and Irish whiskeys by domestic consumers.

Jameson is leading that growth with +8% in value, with strong performance also coming from the Paddy, Redbreast and the rest of Irish Distillers' premium whiskey range. The company is also seeing strong growth from Beefeater Gin, Zaconey, Havana Club and their Spanish wine brand Campo Viejo and New Zealand wine brand Brancott Estate.

“While we celebrate this global success, we are now more than ever focused on the challenges in our home market," says Anna Malmhake. "The current environment in Ireland is very difficult for indigenous producers. Irish Distillers is fully committed to tackling alcohol misuse. However, the current legislative proposals contained in the Alcohol Bill are a disproportionate and ineffective response and will have unintended consequences. A stable and supportive home market is the foundation for export success.” ■

Maggie Timoney

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Last Post

Old New Out with the

and in with the

Calling Time on 'Archaic' Law As the VFI and LVA lobby government to say goodbye to an old law, C&C Gleeson leads the way in complying with the requirements of a new bill that is set to revolutionise the drinks industry.

T

he proposed merger may have collapsed but the LVA and the VFI joined forces recently when they urged the government to call time on the 'archaic' Good Friday law. Both organisations want the government to introduce legislation to treat Good Friday as an ordinary trading day for pubs, restaurants and hotels. VFI Chief Executive Padraig Cribben says it should be a 'no brainer' for a Government 'claiming to be pro-business.'

The call followed the announcement that Ireland would play Switzerland in a friendly soccer international on Good Friday (March 25th) in the Aviva Stadium.

In addition, the Ireland 2016 celebrations have a particular focus on Easter 2016.

Speaking at the launch of the #AboutTime campaign in January, Donall O’Keeffe, Chief Executive of the LVA, said

their legal advice was that changing this outdated law is relatively straightforward, but it requires amending legislation to be passed by the Oireachtas. "We have been making representations to the current Minister on this issue since June 2014 but to date the Government hasn’t delivered," he says. “The Easter 2016 celebrations – and the soccer international – provided a terrific opportunity to showcase our capital city and for the country as a whole to say we are open for business. It is ridiculous that the entire hospitality sector was again forced to close on Good Friday 2016 because of a law passed in 1927."

VFI CEO Padraig Cribben says the current law amounts to discrimination against the licensed trade and makes no financial sense as the exchequer is losing up to 6m in lost taxes. “Most other retail businesses are open and trading so why is the licensed trade

being treated differently? We know many consumers have a drink at home on Good Friday but they should have the option to go out for one. For example this year there were hundreds of thousands of fans around the country who may have wanted to watch the soccer match on television in their local pubs."

I'll drink to that! ■

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Last Post

DID YOU KNOW?

Get Your Hangover Free Booze

Drinking

Scientists invent hangover free alcohol.

pints

W

5

of beer over a

24 hour

period is the calorific equivalent of eating more than

3 burgers and it takes

90 minutes of rigorous exercise to burn it off.

In a recent survey, only

20% 228 calories

of the public knew there were

in a large glass of wine.

The rest made an incorrect guess or admitted they didn't know the answer.

Just

10%

were aware that a pint of lager has

180 calories

e are all aware of the 'free from' trend in the food industry but now there is an alcoholic drink that will leave you free from the debilitating effects of a hangover. Solutions to problems can often emerge from the most unlikely places. I'm referring, in this instance, to North Korea, which recently claimed that its scientists had invented a potent alcoholic drink that leaves drinkers blissfully free of a hangover.

According to the state-owned Pyongyang Times, experts toiled for years before making their breakthrough when they replaced the sugar in Koryo Liquor with "boiled and scorched glutinous rice." The resulting spirit,

made with ginseng and organic rice, has an alcohol content of 30% to 40%. The paper says that the drink's 'subtle blend... of the scorched starch with the sweetness of glucose can not be produced with any spices.' The 'scorched glutinous rice' is also said to contain essential amino acids, inorganic substances, and vitamins that help the body break down fats, making it a likely favourite of dictator Kim Jong-Un. The liquor has reportedly won a series of accolades in the North Korean food and drink industry. It sounds interesting but I don't think it is worth a trip to North Korea. Now why couldn't the Irish drinks industry come up with a similar solution?

Should Alcohol Carry Calorie Labels?

T

he Irish government clearly thinks so as the Public Health (Alcohol) Bill that is currently in development includes a requirement to show nutritional information and, more recently, the Local Government Association in the UK called on breweries and alcohol manufacturers to 'show leadership in tackling the obesity crisis' by introducing calorie labels. The organisation, which represents 370 councils in the UK and deals with public health issues, believes that drinkers are ill-educated on the health effects of alcohol. Few realise that their favourite tipples contain hidden 'empty calories', which offer no nutritional value but are fuelling the UK and Ireland's obesity crisis. C&C Gleeson is ahead of the curve in this regard. Since March this year all Tennent’s lager packaging includes information on calorific content. As a result, Tennent’s lager has become the first alcohol product in the UK & Ireland to print clear nutritional information on its cans and bottles. The move is part of C&C Group’s plans to roll out nutritional information across its portfolio over the next 12 months.

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6 1 0 2 R O F NEW ESS, C O R P Y R T N E , S IE R CATEGO S T IS L A IN F L IA C IN V PRO

ENTRY PROCESS We’ve shaken up the categories this year: * Premises can enter up to 4 categories in total *

STEP ONE: Choose your Type of Bar and Type of Food.

STEP TWO: Select the other categories you wish to enter from National Categories.

JUDGING PROCESS ROUND 1: Judges shortlist the premises to be site inspected based on your written submission.

Make sure you tell us why you’re a winning bar and send us some cool pics.

ROUND 2: Site inspection. Judging panels will be visiting in secret in May/June/July.

RESULTS: FINALISTS: Top 3 provincial Type of Bar finalists and national finalists will be announced in July.

WINNERS: Provincial and National winners will be announced at the awards on August 22nd.

ENTER NOW www.licensingworld.ie GOT A QUERY? Call 01 432 2226 / email michelle.morrisroe@ashvillemediagroup.com 1. Logo 1.9 Déclinaison des logos de Régions et Activités Seules les régions et activités ayant régulièrement un besoin de représentation interne et/ou externe au Groupe peuvent avoir une identité personnalisée.

FOOD SERVICE

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B2B

Cette identité sera alors construite sur le principe suivant : 1. Logo Arc International 2. Activité et en Futura Bold Condensed rouge et majuscules.

L’activité doit prendre la largeur du carré sous lequel elle se place, si elle est courte elle sera centrée.

Elle doit être inférieure à 1,5 fois la hauteur du mot «international» dans le logo.

Aucune baseline n’est autorisée.

Les proportions de cet ensemble respectent la zone d’exclusion définie précédemment et ont été conçues

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SAVE THE DATE nd

22 August 2016 Mansion House, Dublin.

ENTER NOW www.licensingworld.ie GOT A QUERY? Call 01 432 2226 /

email michelle.morrisroe@ashvillemediagroup.com

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