Licensing World

Winter 2016

4 Publican Dedicates Whiskey to Father’s Memory 5 Pub Food Now Accounts for Over 27% of Eating Out 6 LVA Welcomes Public Health Alcohol Bill 7 Drinks Bodies Endorse Scottish MUP Ruling 11 Elm Tree Scoops Best Pub Carvery Award

Enjoy Hüfi Sensibly

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Contents

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NEWS COVER STORY As demand for healthy drink options reaches an all-time high, Comans Beverages Ltd is launching a new low calorie and gluten-free beer in the on trade.

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TRENDS Read about what a leading gastro publican and one of the country's foremost chefs believe a quality food offering can do for your business.

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The Ballymore Inn's Georgina O'Sullivan gives readers a flavour of the gastro pub delights of The Big Apple.

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CHRISTMAS DRINKS As the busy Christmas lunch and party season kicks into gear, this is the time of year when the customer is looking for more premium wines, especially champagnes.

Jean Smullen reports.

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GASTRO GURU

CRAFTY BREWS Diageo played host to a selection of well established and new players in the Irish craft beer market to mark World International Stout Day on November 3rd.

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RUM DIARY

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Ireland's top mixologists competed for the prestigious Diplomatico Rum World Champion title in Dublin's Westbury Hotel in October.

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THE SPIRIT WORLD In a further vote of confidence in the continued growth of the Irish whiskey sector, some of the country's most high profile distilleries have unveiled plans to expand their operations following successful fundraising activities.

DRINK RESPONSIBLY Coca-Cola's 12th annual designated driver road safety campaign went live in over 1,000 licensed trade venues across the country on November 26th.

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LAST POST New VFI research reveals some shocking statistics about the insurance costs faced by publicans around the country.

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Editor's Letter

There are about 7,300 licensed premises in the Republic of Ireland and that number is falling, down by more than 10% in less than 10 years, with the decline in Dublin estimated to be running at about six per cent. Based on current trends, Irish pubs abroad will soon outnumber pubs in Ireland.

Meanwhile, the rise of Wetherspoons in Ireland continues, with the chain officially set to open a new pub on Dublin's Camden Street. Dublin City Council has granted permission for a €4m conversion of the Camden Hall homeless hostel on the street into a 98-room hotel with bar and restaurant. More recently, the pub giant has been given planning permission to open a city centre bar on Lower Abbey Street, where it will develop and refurbish a former church at 12b and 12c Lower Abbey Street into a gastropub. Wetherspoons already have three pubs in Dublin – The Forty Foot in Dun Laoghaire, Three Tun Tavern on Temple Road and The Great Wood in Blanchardstown.

Speaking at the LVA's 'Food is the Future' conference in October, Ken Lynch, Business Development Manager for Bunzl Catering Design Solutions, presented some startling statistics that highlighted alcohol's decline, including the fact that there has been an 18% drop in per capita consumption of alcohol in the last 10 years. The takeaway market represents 57.2% of the restaurant sector and that market will grow by 20% by 2020. "Food is the way to lure consumers away from their takeaway and boxsets," he said. "And millennials, in particular, regard food and drink as a way to express who they are." He mentioned Wetherspoons' recent opening in Stansted and said that their product was worth emulating.

They mightn't be the most popular chain with Irish publicans, but Wetherspoons obviously have a business model and a food proposition that is working throughout the franchise. It doesn't mean that Irish publicans have to copy them verbatim, but some aspects of their approach might be worth a look. After all, creating a 'destination pub' that offers a variety of products to the consumer is the key to surviving in today's marketplace.

Licensing

WORLD Editor: Maev Martin Editorial and Production Manager: Mary Connaughton Art Director: Jane Matthews Layout: Antoinette Sinclair Advertising Design: Jennifer Reid Production: Nicole Ennis Stock Photography: iStock.com Sales Director: Paul Clemenson Managing Director: Gerry Tynan Chairman: Diarmaid Lennon Published by: Ashville Media, Old Stone Building, Blackhall Green, D7.

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. © Ashville Media Group 2016. All discounts, promotions and competitions contained in this magazine are run independently of Licensing World. The promoter/advertiser is responsible for honouring the prize. ISSN 1393-0826

VISIT US ONLINE www.licensingworld.ie FOLLOW US ON TWITTER @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

Maev Martin Editor

www.facebook.com /BarOfTheYearAwards

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

www.facebook.com /TheHotelCateringReview

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NEWS ROUND-UP WHAT'S YOUR TIPPLE? Tippletown, Brewtonic’s three day festival celebrating the world of drinks, returned to the capital from November 18th to 20th, taking over the Wigwam on Middle Abbey Street. The Brewtonic team curated a programme that educated and titillated with tastings, demos, workshop, games and bespoke events that showcased the best in spirits, beers, wines, bubbles, coffees and sodas. Key events hosted in the Wigwam included a bitters workshop, which looked at how bitters can be added to unconventional drinks, drizzled on desserts and included in all sorts of savoury dishes and sauces. Brewtonic's awardwinning cocktail bartender Patrick Noir delivered an ice-carving masterclass, where he highlighted his passion for the more intricate elements of mixology, and the Brewtonic Cocktail Competition saw Dublin's best bartenders create their most inventive cocktail, but with one snag - beer had to be used as the main ingredient. The winner received a Kettle One vodka premium bartenders kit.

Publican Dedicates Whiskey to Father's Memory

Emmet Lynch with Hugh Lynch's Irish Whiskey

Hugh Lynch’s Irish Whiskey was officially launched in Hugh Lynch’s Bar, Kilbride Street, Tullamore, Co Offaly on October 7th. A social landmark in Tullamore since 1971, Hugh Lynch's Bar is renowned for its varied array of Irish whiskeys, stocking over 100 different brands behind its counter. The proprietors, a father and son team, Hugh and Emmet Lynch, decided to develop their own brand, and began bottling it under the pub’s own label back in 2012. West Cork Distillers in Skibbereen, Co Cork, agreed to produce the limited edition drink and helped with the selection of the blend. Sadly, Hugh passed away earlier this year so Emmet decided to dedicate the whiskey to the much-loved patriarch’s memory, placing his image on the label. Hugh Lynch’s Irish Whiskey is made from a blend of grain whiskey, aged in Kentucky Bourbon casks, and malt whiskey aged in Oloroso sherry casks. "The resultant flavour is both approachable and gentle, qualities poignantly reminiscent of the man after which it is named," says Emmet Lynch. "The launch was a great night, with live music, canapés and opportunities to sample the whiskey itself. And we raised a glass to honour the late Hugh Lynch and to celebrate the realisation of the long-held and shared dream that is Hugh Lynch's Irish Whiskey." The limited run of 1,000 individually numbered bottles is available online at hughlynchs.com and, of course, it is also sold in Hugh Lynch’s Bar.

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Irish Pubs Retain Michelin Status for 2017 Thirty-two pubs across the north and south of Ireland have retained their places in Michelin’s latest ‘Eating Out in Pubs’ guide, but no new Irish entries are featured on the 2017 list. Of the 32 pubs featured in the guide, 25 are in the Republic of Ireland, while seven pubs in Northern Ireland have held onto their spots on the prestigious list.

PUB FOOD NOW ACCOUNTS FOR OVER 27% OF 'EATING OUT' Publicans are experiencing strong growth in their food offering.

Bord Bia research reveals that pub food now accounts for 27.2% of total ‘eating out’ expenditure and is now the second most popular channel, behind quick service (fast food) outlets, and ahead of restaurants and hotels. The Bord Bia research shows that for every euro spent in full service restaurants there is 4.33 spent on food in pubs, and for every euro spent on hotel food there is 3.68 spent on pub dining. Excluding quick service (fast food), the total spend per annum is 2118m and pubs account for 48.9% of that spend. "Whether it’s locals, families or tourists, pubs are ideally positioned to exploit the demand for casual, convenient, quality dining in a comfortable environment while enjoying a drink," says Donall O'Keefe, Chief Executive Officer of the Licensed Vintners Association. The Association recently entered a partnership with Musgrave Wholesale Partners, effective since October 26th, whereby all LVA members can avail of exclusive discounts from Musgraves on alcohol, food, and non-alcoholic drinks and lines used frequently by the pub trade. "This as an important initiative for LVA members and for their development of the food side of their businesses," he says. The deal with Musgraves runs until the New Year but the LVA hopes that it will be a long-term initiative with the food service supplier. Speaking at the LVA's recent 'Future of Food' conference, Noel Keeley, Managing Director of Musgrave Wholesale Partners, said that there is no reason why a pub can't be a food service destination during the day. "We have the support services to help the publican to make that happen successfully and profitably and we are looking to introduce further brands that can help publicans to enhance their food service operation," he said.

"Publicans might be interested to know that the margin rate on a super salad is 10 times higher than a steak and chips so publicans can make more money by selling healthy products. We can help them to calculate calories and portions, and next year, Musgraves will introduce an online solution that will allow the publican or their chef to order ingredients from us from a tablet in their kitchen."

The full list of Irish pubs featured in the guide is as follows: ANTRIM: Billy Andy’s at Mounthill, near Larne CLARE: Morrissey’s, Doonbeg, Vaughan’s Anchor Inn, Liscannor, Wild Honey Inn, Lisdoonvarna, and Linnane’s Lobster Bar, New Quay CORK: Mary Ann’s, Castletownshend, Poacher’s Inn, Bandon, Deasy’s, Clonakilty, Cronin’s, Crosshaven, and Toddies at The Bulman, Kinsale DOWN: Pheasant, Annahilt, Poacher’s Pocket, Comber, Parson’s Nose and Plough Inn, both in Hillsborough, Pier 36, Donaghadee, and Balloo House, Killinchy DUBLIN: The Old Spot and Chop House, both in Beggar's Bush GALWAY: Moran’s Oyster Cottage, Kilcolgan, and O’Dowd’s, Roundstone KERRY: O’Neill’s Seafood Bar, Caherciveen KILDARE: Harte’s, Kildare, Ballymore Inn, Ballymore Eustace, and Fallon’s, Kilcullen LEITRIM: Oarsman, Carrick-onShannon LOUTH: Fitzpatricks, Jenkinstown MAYO: The Tavern, Murrisk, and Sheebeen, Westport SLIGO: Hargadons, Sligo Town TIPPERARY: Larkins, Garrykennedy WEXFORD: Lobster Pot, Carne WICKLOW: Byrne & Woods, Roundwood.

Guide Editor Rebecca Burr said that the quality of the fare in many pubs now rivals that of restaurants. “We are increasingly witnessing how pubs can provide a platform for young chefs to start their own businesses, and how inventive these chefs can be, particularly when it comes to the sourcing of their ingredients.”

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LVA Welcomes Public Health Alcohol Bill

Marianne Courtney of Castle Brands who collected the awards for the Irish Whiskey of the Year 2016 for Knappogue Castle 14 Year Old Twin Wood, which also won the best in the Irish Single Malts (13 years and older) and Gold medals for Knappogue Castle 16 Year old Single Malt and Boru Vodka.

CASTLE BRANDS SCOOPS TOP WHISKEY AWARD Castle Brands walked away with major accolades at the Irish Whiskey Awards, which took place on October 20th in Tullamore Dew Visitor Centre in Co Offaly. Awards included Irish Whiskey of the Year 2016 and overall winner for Irish Single Malts (13 Years and older) for Knappogue Castle 14 Year Old Twin Wood. Castle brands also won a gold medal for their Knappogue Castle 16 Year Old Single Malt in the Irish Single Malts (13 Years or Older) category and a gold medal for Boru Vodka in the Best Irish Vodka category, with the overall winner in this category going to Straw Boys Vodka from the Connacht Distillery, Mayo. Dick Mack’s bar in Dingle was named Irish Whiskey Bar of the Year 2016, walking away with the accolade for the third year in a row. The Irish Single Malt Whiskey (12 Years & Younger) category was won by Dunvilles PX Single Malt and Redbreast 12 Year Old Cask Strength took home the trophy in the Irish Single Pot Stills category. Teeling Small Batch got the nod for best Irish Blended Whiskey (RRP of less than 60) with Midleton Very Rare receiving the top accolade for the Irish Blended Whiskey (RRP of 60 or more) for the second year in a row. Marrowbone Lane Irish Whiskey Society Bottling and St. Patrick’s Cask Strength Irish Whiskey were awarded overall winners of the Irish Single Cask Whiskey and Irish Cask Strength Whiskey categories respectively. Dick Mack’s bar in Dingle, Co Kerry received the Trophy for Irish Whiskey Bar of the Year for the third year in a row and Patrick’s Bar in Paris was named the International Irish Whiskey Bar of the Year. The awards spanned a total of 20 categories, including recognition of the best in Irish gin, Irish vodka, Irish liqueur, craft beer and Whiskey Bar of the Year.

The Licensed Vintners Association (LVA) has welcomed the introduction of the Public Health Alcohol Bill, which proposes minimum unit pricing and also structural separation of alcohol in mixed trading outlets. The Association is calling on it to be passed through the Oireachtas as a matter of priority. At the time of writing (November 4th), the Bill is before the Seanad where committee stage amendments are being discussed. The LVA also would like to see the Bill taken one step further to allow for the introduction of a ban on price-based advertising of alcohol.

“We would welcome this Bill and in particular the introduction of minimum unit pricing which is essential to deal with the dangerously low prices at which multiple retailers are selling alcohol," says LVA CEO Donall O’Keeffe.

"We see price as a key factor in the marketing and promotion of alcohol and believe minimum unit pricing is the most effective way of dealing with this. The World Health Organisation (WHO) have confirmed that price and availability are the two most important factors in dealing with alcohol abuse, so it is important that the government stick by the principles of minimum unit pricing and structural separation, which are central to this Bill proving successful. No wateringdown of these provisions should be contemplated."

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James Dunne, Carrig Brewing Company with Kevin O’Kane, Energia.

CARRIG BREWING MAKES BIG SAVINGS WITH ENERGIA Energia has helped award winning Carrig Brewing Company reduce its carbon footprint by a massive 10,000 tonnes each year. Energia worked with Carrig Brewing Company to upgrade its refrigeration facilities. The company currently uses almost 60,000 kWh of electricity each year and as a result of increasing beer production, consumption is expected to increase to 95,000 kWh. The energy savings from the chiller upgrade is expected to be 20,600 kWh. This will reduce the

company’s carbon footprint by 10,000 tonnes each year. It will also cut its annual energy bills by 13%. The work was carried out under Energia’s 'Cash for Kilowatts' scheme that provides grant funding to companies for energy efficiency projects. It means that any company carrying out an energy efficiency project can qualify for grant funding based on the amount of energy they save. The grant can fund up to 30% of the project cost. This scheme is open to all businesses, whether or

not they are customers of Energia.

“We’ve been customers of Energia for several years and after they carried out an energy audit of our operations, we realised that for a relatively small investment we could significantly cut our energy bill," says James Dunne, Carrig Brewing Company. "The upgrade work was very smooth and had no impact on our operations.” Carrig Brewing Company was established in 2011 by husband and wife team Sinead O’Connell and Martie Deegan.

Drinks Bodies Endorse Scottish MUP Ruling The Vintners’ Federation of Ireland (VFI) has welcomed the decision by Scotland’s Court of Session to grant approval to the Scottish Government to introduce a minimum unit price for alcohol. The VFI hopes that this decision will encourage our own Government to introduce the same measure here, along with other key measures outlined in the Public Health (Alcohol) Bill.

The LVA's Chief Executive Officer Donall O'Keefe is also pleased to see the decision of the Scottish courts to back minimum pricing of alcohol which paves the way for the Scottish government to implement the policy. "We hope that it is something that can also be achieved here in Ireland also," he said. Commenting

on the decision, Evelyn Jones, Government Affairs Director of NOffLA, said that the decision on October 21st was important for public health policy across Europe. "The outcome of this case hopefully marks the end of Minimum Unit Pricing’s lengthy legal process," she said. "We urge the Government to push ahead and introduce MUP in Ireland as part of the Public Health (Alcohol) Bill immediately. MUP is a vital tool in addressing social health and public order issues while also encouraging a sustainable retail environment. The introduction of MUP will help tackle the irresponsible retail of alcohol at ultra-cheap prices and ensure that alcohol is no longer sold at prices cheaper than water.”

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MUSGRAVE UNVEILS CASH AND CARRY OF THE FUTURE Musgrave MarketPlace unveiled a 2.2m upgraded Ballymun store on November 16th. Located off St Margaret’s Road, the new store, at 75,000 square feet overall, has increased in size by 20% and positions itself as the ‘cash and carry of the future.'

New features for foodservice and retail customers include specialist meat, fish, cheese, and fruit and vegetable counters, with in-store experts happy to advise on the TV3 presenter Martin King with Noel Keeley, latest culinary trends. The Ballymun store will MD of Musgrave MarketPlace, at the launch of have its own in-branch butcher to cut meat the upgraded store to specification and will offer a maturation service to provide customers with bespoke product. Seafood provider Oceanpath has partnered with Musgrave MarketPlace to deliver fresh, seasonal fish and shellfish on a daily basis. The newly extended product range will include fresh mussels, oysters, scallops, Dublin bay prawns and gambas. In line with the growing coffee consumption trend, a coffee concession by Capitol Coffee features in the new store, providing equipment, beans and cleaning materials in a one solution offering. Musgrave MarketPlace has sourced two exclusive blends from Foodservice Academy supplier Coffee House Lane. A new food theatre with a full-time expert chef showcases the offerings for customers. Bespoke masterclasses can be provided for customers in the theatre, and live demonstrations will also be hosted on Musgrave MarketPlace social media channels. A new alcohol department includes over 80 new premium spirits, exclusive retail and restaurant wines, an array of craft and world beers, and everything needed for cocktail creation. It also comes equipped with a tasting area, allowing customers to sample the various ranges, and an alcohol expert will be on hand to inform and assist customers to make the best choices for their business. Hundreds of new products will be available in the upgraded store. These have been selected based on international and local food trends research commissioned by Musgrave MarketPlace.

Craft Beer of Ireland Symbol Launched The Independent Craft Brewers of Ireland (ICBI) launched the official 'Independent Craft Beer of Ireland' symbol on October 3rd. Some companies are releasing products into the market which they are misrepresenting as craft beer, and being vague about origin to suggest a provenance of craft beer from an independent Irish brewery. The symbol was launched to assist the consumer in seeking out genuine Irish craft beer. For the Irish craft brewers, the new symbol gives them a means by which they can take a stand against the misrepresentation of brands and to identify themselves as what they are - small scale breweries, brewing their own beers in their own microbreweries. By technical definition the criteria for usage of the symbol is as that the applicant company must have a current Brewers Manufacturers License from Revenue and the applicant company must have a current ATP 3 Form.

The applicant must also submit a signed declaration to confirm that they are economically independent of

any brewery producing over 30,000HL per annum, that they meet Enterprise Ireland’s definition of an SME, that they own and control the brand for which they are applying for use of the logo, that the beer to carry the logo was brewed in Ireland by them in their brewery and not under contract by another brewery, and that the beer to carry the logo was packaged by them, or under contract for them, on the island of Ireland.The Independent Irish Craft Beer symbol had been devised and developed by ICBI, the Independent Craft Brewers of Ireland. However, use of the symbol is not confined to ICBI members.

Any brewer whose beer fulfils the criteria may submit it for approval by the review panel, who will meet quarterly to approve applications and address any complaints concerning use of the symbol. Use of the symbol will be managed through spot checks on the marketplace, and through a formalised channel for making complaints about any beer which it is felt is using the symbol deceptively.

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Made At The Met Showcases Northern Fare

HYDE STRIKES GOLD AT INFLUENTIAL TASTING AWARDS Hyde Irish Whiskey’s President’s Cask 10-year-old Single Malt scored an impressive 90 of 100 points, winning a Gold Medal at the Tastings Awards run by the Beverage Testing Institute (BTI). Founded in 1981, the BTI bring together tasting panellists who are true connoisseurs and industry experts. They include retailers, restaurateurs, writers and trade buyers and sellers. They are screened, audited and trained in a proprietary blind tasting methodology, engineered in part

by Cornell University, that has been carefully designed to produce fair and impartial reviews of wines, beers and spirits. Hyde single malt Irish whiskey is aged for 10 years in the company's maturation house in Cork and is part of a family of limited edition whiskeys produced on a small scale. This special, single malt, Irish whiskey is presented in uniquely numbered bottles, allowing Hyde to trace it right back to its original cask. It available in 15 selected markets around the world.

Smaller food and drink businesses in Northern Ireland are showcased in a unique cookery book produced by culinary and hospitality staff at Belfast Metropolitan College.

The Made at the Met publication celebrates the heritage of culinary training at the college that stretches back to 1906. The book features a series of recipes crafted by culinary staff and the college’s best known graduates such as Niall McKenna, owner of four restaurants in Belfast, Danny Millar, the Executive Head Chef of four restaurants in Northern Ireland, and Andy Rea, joint owner of the city’s award winning seafood restaurant, as well as Simon McCance, Chef/ Owner of another highly regarded restaurant in the city. The recipes feature ingredients from successful local suppliers such as Hannan Meats, twice winner of the UK Great Taste Supreme Champion title, other Great Taste medallists Broighter Gold Rapeseed Oil, Clandeboye Estate Yogurt, and Ewings Seafoods, as well as Armagh Bramley Apples, Tynedale Goat, Strangford oysters, Kilkeel scallops, Glenarm salmon, Portavogie lobster, and Lough Neagh Eel. The recipes feature craft ales and ciders from Farmageddon, Barnhill Apple Juice, Mac Ivor’s and Belfast Pale Ale.

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TEELING RELEASES WORLD’S RAREST COLLECTION Teeling Whiskey has released two new bottlings from its Vintage Reserve Collection – the Teeling 24 Year Old and the Teeling 33 Year Old Irish Single Malt. The 33 Year Old release, which is limited to just 275 bottles, is believed to be the oldest bottling of Irish Single Malt recently released, making it the world’s most exclusive Irish whiskey. The Teeling 24 Year Old Single Malt Irish Whiskey was first distilled in 1991 and matured in Bourbon casks, then allowed marry in Sauterne wine casks. The unique dual maturation imparts an extra depth of fruit flavours that perfectly complement the hint of smoke derived from the inclusion of a small portion of peated malt as part of the original ingredients used in production. This small batch bottling, limited to just 5,000 70cl bottles, were hand bottled in unique decanter bottles and come with their own certificate of authenticity. The Teeling 33 Year Old Single Malt bottling consists of some of the oldest Irish Single Malt ever bottled making this an extremely rare release of Irish whiskey. It was distilled in 1983 and aged exclusively in two ex-bourbon barrels which after 33 years of maturation produced only 275 bottles at an alcohol strength of 42.9% straight out of the cask. The Teeling 24 and 33 Year Old Single Malt will be available initially in the Teeling Whiskey Distillery, Celtic Whiskey Shop and Dublin Airport before being rolled out to the Benelux, France, Germany, Switzerland, Russia, Australia and select Asian markets.

Febvre Hosts Irish Launch for Beaujolais Nouveau Enthusiasts around the world enjoyed their first sip of Duboeuf Beaujolais Nouveau 2016 on November 17th to celebrate the arrival of the new vintage. Harvesting the 2016 Beaujolais started on September 15th and took place over three weeks. The warmest and sunniest September in the region for 50 years means that this year’s harvest has been of excellent quality. As distributor for Georges Duboeuf in Ireland, Febvre took its first delivery of Duboeuf Beaujolais Nouveau just in time to have it delivered to off-licences and restaurants around Ireland. In line with French law, Beaujolis Nouveau cannot be released on sale until the third Thursday in November each year. More than 60 million bottles of Beaujolais Nouveau, representing one third of the total wine production of the Beaujolais region, are produced each year. Made from 100% Gamay grapes, which have thinner skins than most grapes, causing a lower tannin level, Beaujolais Nouveau is the most popular ‘vin de primeur’, fermented for just a few weeks and then officially released for sale. Beaujolais Nouveau is harvested, produced, bottled and shipped within two months. It owes its easy drinkability to a winemaking process called carbonic maceration, or whole-berry fermentation. This technique preserves the fresh, fruity quality of the wine. Every year, in celebration of the harvest, Georges Duboeuf unveils another interpretation of his Beaujolais Nouveau. Pair a glass with a range of foods, such as with fish and hearty salads, or with holiday favourites such as turkey and ham, as well as with charcuterie or goats cheese salad. George Duboeuf Beaujolais Nouveau is widely available for sale in SuperValu and O'Brien's nationwide and in a range of other independent wine shops.

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ELM TREE SCOOPS BEST PUB CARVERY AWARD The Elm Tree in Glounthaune in Cork has been named as the best pub in the country to serve carvery in this year’s Knorr Great Carvery of the Year competition. The winners were unveiled by Welsh international rugby referee Nigel Owens at the grand final at the Herbert Park Hotel in Dublin.

Beaumont House, Dublin (Leinster); The Elm Tree, Cork (Munster); The Merry Monk, Mayo, (Connacht) and

The Market Yard, Derry (Ulster) claimed the provincial titles. The Elm Tree will receive PR and Marketing support as well as a speciallycommissioned wall plaque to inform customers that they are about to sit down and enjoy the best carvery in Ireland. Launched in 2010 by Unilever Food Solutions Ireland, Knorr Great Carvery of the Year is an all-island search for Ireland’s best pub and hotel

carvery. Recent research carried out

by Unilever found that carvery is still hugely popular with Irish people. Two in every three eat carvery meals on a regular basis, with 25% eating carvery at least once a week. The research also emphasised that pub and hotel food remain serious business, with over 50% of people choosing carvery as the preferred destination for a weekend family meal or Sunday lunch.

Feckin Whiskey Fêted for Unique Flavour Northern Ireland’s Feckin Spiced Irish Whiskey has been named among the world’s best spirits. The unique Feckin Spiced has been named the ‘Best Flavoured Irish Whiskey’ by the influential World’s Best Spirits magazine. The whiskey, produced by Echlinville Distillery at Kircubbin in Co Down, was listed among 200 of the world’s best spirits because of its rich flavour of blended Irish whiskey, vanilla and spices, including cinnamon. The publication rated the whiskey an ideal winter warmer, especially around the Christmas season. Echlinville, only the second distillery in Northern Ireland, has developed a portfolio of successful brands including Dunville’s Premium Malt, Dunville’s Three Crowns, a premium blend, and Jawbox, a classic gin. The distillery is also launching its own gin and has a rum in the pipeline. Feckin Spiced (70% proof and 35% ABV) is available in 50cl bottles and was launched in 2006. It was Ireland’s first spiced whiskey and is described as having a “bright golden amber colour, pleasant aromas of walnut nougat, hay, orange spice cake, and dried heather," as well as a "dryish medium body with creamy cereal, honeyed nut, mossy river stone, salt flake, and peppercorn notes." It is finished with "a pleasant vanilla cream, mineral dust, and oak spice fade.”

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Cover Story

GlutenFree Enters The Mainstream

As demand for healthy drink options reaches an all-time high, a new low calorie and gluten-free beer is being launched in the on trade. Brian Callan, Marketing Director with Comans Beverages Ltd, talks to Maev Martin about their latest offering.

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ith 43,000 people in Ireland reportedly intolerant of gluten, and many more leading a gluten-free lifestyle by choice, the demand for gluten-free foods is growing. Many supermarkets offer an entire section dedicated to gluten-free products and restaurants are offering tailor-made coeliac friendly menus. Initially, gluten-free beer was developed so that people with coeliac disease could enjoy the product.

However, with the rise of gluten-free as a lifestyle health choice, drinks companies are experimenting with their offerings to try and achieve the same taste as a classic lager but without the gluten. And it is now becoming a product portfolio must-have, as consumers strive for healthier options at home and in the pub.

Gluten-free beers are often described as crisp and cider-like with fruity accents.

“Hüfi is an easy to drink, Pilsner type, lager beer that is similar in style to most other European premium lagers,” says Brian. Regular beers are generally made using barley and wheat, both of which contain gluten. Gluten-free beers tend to use alternative grains and grasses

such as millet, rice, corn, buckwheat or sorghum in place of these during the brewing process. This can give the drink a slightly different taste, as the dominant flavour of a traditional beer is hops. “Unlike many other gluten free beers, Hüfi is brewed as a normal beer first and then deglutenised,” says Brian. “Each batch of Hüfi is tested for up to four weeks before either canning or bottling and has to be approved by experts in the field before the product leaves the brewery. A thorough analysis of the product is completed both internally and externally. Hüfi is registered with the Coeliac Society of Ireland and has been awarded the Cross Grain Symbol.” As Hüfi is low in calories and gluten free, it is a product that attracts those who prefer a healthier lifestyle as well as those who have an intolerance to wheat. “Obviously, when it comes to food and drink pairings, Hüfi works best when paired with gluten-free food but it is also great with salads, fish and meat,” says Brian. “And we have got some very positive feedback from consumers who are on a high protein diet, who tell us that Hüfi works a treat.”

Next Big Thing Market research from Mintel has pinpointed gluten-free beers as the next big growth area in the free-from food market and many beer brands have rolled

Brian Callan, Marketing Director with Comans Beverages Ltd.

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Brian Callan with John Brady, owner of The Brady Group.

out or are preparing to roll out gluten-free versions. However, despite the likelihood of a soon to be crowded space, Brian isn't concerned about Coman's ability to garner sufficient market share for their product. He highlights three Hüfi attributes that he believes will ensure that the beer stands out from the crowd.

“It is a quality beer, which will stand out from its competitors due to its unique positioning as both a gluten-free and low calorie beer, with just 93 calories,” says Brian. “And it ticks both of these boxes without compromising on alcohol as Hüfi has an ABV of 4.2%. Market research was carried out against other low calorie and gluten-free beers. It was important that aroma, taste, mouth feel and aftertaste were perfectly in balance and out-performed other similar low calorie beers. The reaction has

been fantastic, with many consumers describing Hüfi as the 'new age, low calorie + beer.' There is growth in the free-from food sectors, and gluten-free in particular, but this is a reflection of the new consumer’s lifestyle changes. People now understand that what goes into your body is so important to your overall well being. Gluten-free products, including Hüfi, fit with this modern lifestyle. Just as there are those who watch their lactose and calorie intake, wheat is another area where consumers are cutting back or, indeed, cutting out altogether, for the sake of their overall health.”

Superb Feedback Comans Beverages Ltd is now nationwide, given its recent joint venture with the Western Beverages depots across the country. “Our expanding areas

“Unlike many other gluten free beers, Hüfi is brewed as a normal beer first and then de-glutenised. Each batch...is tested for up to four weeks before either canning or bottling and has to be approved by experts in the field before the product leaves the brewery.”

of distribution help us with our new brands such as Tito’s vodka, 6 O’Clock gin and 6 O’Clock tonic, our award-winning wine portfolio, and, of course, Hüfi. “Already successfully established in the off-trade since its launch seven months ago in 50cl cans, Hüfi is now available in over 500 bars nationwide in 33cl bottles with a focus on Dublin, Cork, Galway and Limerick,” says Brian. “As Hüfi has been selling well in off trade cans for some time, a brand franchise had already been established, so that made it easier for consumers to recognise and, indeed, understand our 33cl bottle offer in the on trade. So far, feedback from the trade and the consumer has been superb. Apart from being low calorie, gluten-free and having a 4.2% ABV, it is a great price for both the trade and consumers!”

Hüfi will be advertised across the main urban areas on outdoor advertising media, as well as social media and in consumer promotions in both the on and off trade.

A suite of POS materials is also available.

Comans Beverages Ltd has sales representatives and brand ambassadors across the country to fully support Hüfi and its marketing activities. ■

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Trends

Food is the

The Westbury Hotel was the place to be on October 25th when members of the Licensed Vintners Association heard from a leading gastro publican and one of the country's foremost chefs about what a quality food offering can do for them. Maev Martin reports on the LVA conference.

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tephen Cooney is a Director and Co-owner of The Loyola Group, which he established in 2012 with Brian O'Mahony. The Group currently has five pubs in Dublin – The Bath Pub, The Thatch and The Jar, as well as The Old Spot and the Leopardstown Inn, both of which provide customers with a diverse and high quality food offering. Food is also a major part of their De Barra's pub in Portugal, and the Group holds a significant investment in Base Wood Fired Pizza, with five stores across Dublin.

Stephen described a gastro pub as "a bar and restaurant that serves high end beer and food. It offers local artisan and seasonal fresh food that is made on site and there is a good variety of drink on offer. For example, The Old Spot has 150 varieties of spirits and 50 varieties of wine. In a true gastro pub, food sales should be in excess of 50%.

In The Old Spot, 56% of the takings are on food." The Old Spot opened in September 2014 and is ranked by TripAdvisor in the top 20 eateries out of 2,000 in Dublin. It is one of only two gastro pubs in Dublin in the Michelin 'Eating Out in Pubs' Guide, the Chop House being the other, and it won the Best Domestic Food category at the Irish Pubs Global Awards 2016.

The Gastro Publican "Standards in four key areas will determine the level of success that a gastro pub enjoys – layout and decor, food quality and drink variety, marketing and online presence, and staff," said Stephen. Regarding layout and decor, he recommended employing a good designer who can look at how the eating and drinking spaces can co-exist. The gastro pub should have proper cloth napkins and good quality wine glasses, and endeavour to create some theatre

"It cost €2.50 to produce the seafood chowder dish that I prepared and publicans could get €12 or €15 for it."

- Kevin Dundon, Dunbrody House

in the bar set up and beer taps display, and in how the food is served. When it comes to food quality and drink variety, he said that pubs need to differentiate themselves from the growing fast casual market. "You need to offer daily specials and ensure that the menu is well presented," he said. "Brand all aspects of your business and set aside three per cent of your budget for this.

You need to offer a variety of beers and spirits, and publicans shouldn't be afraid to introduce premium products to their wine list." In addition, he recommended doing a mystery shopping exercise on a regular basis. The Old Spot does one every quarter. Good quality professional photos are a must if the publican is to create a dynamic marketing and online presence. The website must be upto-date and online booking should be available. The site should also feature online reviews and the bar should always respond to bad reviews. Staff need to be friendly and informative. "You will require a good head chef and two or three other good chefs to take over when he or she isn't around," he said.

"The job of a chef is a difficult one and chefs are difficult people, so try and

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Trends

(l-r): Speakers at the LVA's 'Food is the Future' conference: Graham O'Donnell, O'Donnell O'Neill, Maureen Gahan, Bord Bia, Stephen Cooney, The Old Spot, Deirdre Devitt, LVA Chairperson, Kevin Dundon, Dunbrody House and Arthurstown Brewing, and Noel Keeley, Musgrave Food Services.

appease them at all times!" Stephen believes that we will see a lot more gastro pubs opening in the coming years, but he warned publicans that the focus has to be on the quality of the food, as well as on the fact that many local restaurants are behaving like pubs.

"This is a problem and something that the industry has to address," he said.

The Chef Who Likes Pubs It isn't everyday that Dublin's publicans have a high profile chef treating them to a cookery demonstration, but that is precisely what Kevin Dundon of Dunbrody House and Arthurstown Brewing did. He showed LVA members how to cook three dishes that were easily prepared and which, he claimed,

"Find out about the food producers that are around you and buy local. Then see what the restaurants in your locality are doing, to ensure that you understand the market." would generate healthy margins for their operations if they were delivered correctly and consistently. The first was a pork chop which was marinated in garlic and rosemary and presented in a plastic container. He stressed that portion control was essential and that publicans would need to have a really good chef prepping their food for service.

The pork was grain fed so it was full of Omega 3, but he did mention that we tend to over cook pork in Ireland. He referred the publicans to the Chef's Table on Netflix where they would find some excellent culinary tips. As he grilled the pork, he suggested that the publicans use artisan producers in Ireland because of the quality of the produce, as well as

Noel Anderson, The Bridge 1852, Nathy Towey, Darkey Kelly's Bar

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Trends

What's Trending CHANNEL BLUR

Tom O'Brien, The Ferryman and John Duggan, The Martello, with LVA Chair Deirdre Devitt of The Two Sisters Pub.

"You need to offer daily specials and ensure that the menu is well presented...You need to offer a variety of beers and spirits, and publicans shouldn't be afraid to introduce premium products to their wine list."

- Stephen Cooney, The Old Spot the great stories attached to their products. The second dish was a seafood chowder with brown soda bread. This required creating the base sauce and a pre-portioned pack of bite size fish pieces. He told the publicans that they should be serving Dublin Bay prawns, and that for a chowder they would need shellfish, fresh fish and smoked fish and, of course, some white wine. His third and final dish was beef short ribs or Jacob's ladder, as Kevin described it, a tasty cut of beef which he served with vegetables and mashed potatoes.

"A lot of Dublin pubs aren't built to serve food, so what vaccum packing does is allow you to prepare your food off site and bring in the portions you need for each day," he said. "With vacuum packing you get seven days out of it so you are extending food's shelflife. It cost 2.50 to produce the seafood chowder dish that I prepared and publicans could get 12 or 15 for it." He told the publicans that they needed to do one dish really well in order to create a successful entry level food offering. "Find out about the food producers that are around you and buy local," he said. "Then

see what the restaurants in your locality are doing, to ensure that you understand the market."

Graham O'Donnell, Co-founder and Creative Director at O'Donnell O'Neill Design, talked about designing bars with the food offering in mind. The company's portfolio includes The Old Spot and The Bridge 1859 in Ballsbridge, and Farrier & Draper at the Powerscourt Townhouse, as well as Lemon and Duke in Dublin 2, and House on Leeson Street. "Regarding The Bridge 1859, Bellamys had been doing a limited food offer before it was sold, so by redesigning the premises to reflect a revamped food offering, food sales have increased by a multiple of eight on what they were in the old Bellamys bar," he said.

"Lemon and Duke is a stylish urban bar concept serving food during the day and then switching to bar mode at night. We created a perfect balance between low comfortable seating areas and standing space around the bar counter. The food element of the operation is up 400% since it opened. The food offer is a key component of House on Leeson Street, which was formerly a late night bar and club but had to introduce a food offering to succeed." â–

Channel Blur, or the morphing of food service with convenience retail, is a growing trend. And food to go that is purchased and consumed off premises is driving this trend. For example, Starbucks Reserve in London opens in the evenings and people can buy craft beer and wine. Costa Coffee are doing something similar. Essentially, competition for the publican is everywhere – it could be from your local Spar or Starbucks or from the hotel around the corner.

PREMIUMISATION

Whether it is craft beer, whiskey, gin or vodka, people will pay a premium for high end products, and there is a significant margin difference. The consumer may not drink as much as previous generations but the cash margin will more than compensate for a volume deficit.

MULTIPLE CONCEPTS

Speaking at the LVA conference, Maureen Gahan, Food Service Specialist with Bord Bia, cited Mulligans pub in Stoneybatter as 'representing best in class in terms of what is happening in pubs in Ireland.'

They use local produce, each of their main courses are matched with a beer or cider and desserts are matched with a whiskey, they run regular tasting events in the pub, and they even have a grocery store on site. The store sells everything, from craft beer to take away in refillable growler flasks, to beer hampers, retro sweets, Irish farmhouse cheeses, Wall & Keogh tea by the gram, 3FE coffee beans, Dublin Kombucha, cupcake mixes, and jars of bacon jam, as well as Arun Bakery Stoneybatter sourdough and Vlaa baps.

NON-ALCOHOLIC DRINKS

Pubs must ensure that they have a good non-food offer and coffee is a non-alcoholic product that has a lot of potential. Noel Keely, Managing Director of Musgrave Wholesale Partners, told the conference that there is more money in a cup of coffee than there is in a pint of plain, if you can sell enough of it.

FOOD AND DRINK PAIRINGS

Customers want to know if the drink or food will enhance their dining experience. The recently upgraded Musgrave MarketPlace Ballymun store features a state-of-the-art culinary theatre to advise the industry on margins and on how to approach food and drink pairings.

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Gastro Guru

Bar Bites in the Big Apple There are many reasons to visit New York at any time of the year, but for chefs, late September is about as perfect as it gets, with the autumnal colours of New England and the abundance of late summer produce. The Ballymore Inn's Georgina O'Sullivan reports.

T A Spotted Pig style burger.

Lamb at The Gramercy Tavern.

ime is always precious and in short supply so I was advised to start in Gurney’s Montauk Resort and Seawater Spa which now has very good food. However, according to the business commentators, this resort never realised its full potential despite the fact that it is situated on Montauk’s most pristine stretch of ocean front, an 11 acre site on the dunes above the beach, has an Olympic-size sea water pool, and offers accommodation year round. But things changed two years ago when the new owners attracted a major restaurant partner, LDV hospitality, which owns Scarpetta in Manhattan and several other cities. Now the food is very good, modern Italian style, and the dining room is like being on a cruise ship. Scarpetta highlights local farmers and purveyors through dishes that best represent the product - dishes like crispy fritto misto, beet salad with ricotta cream, and creamy polenta with fricassee of truffled mushrooms. Mains include black cod with caramelised fennel and seared scallops with peas and chanterelles.

Desserts included mascarpone cheese cake with various stone fruits, lemon and thyme gelato, and feather light flourless chocolate cake with a crisp chocolate tuile. They also have delicious in house baking that includes bread stuffed with cheese and bacon. The restaurant is packed with casually clad holiday makers, including families with children.

The next stop, The Spotted Pig, is a gastropub in Manhattan’s West village that offers seasonal British and Italian fare. The décor is similar to an English country pub, with dinner plates mounted all over the walls. According to its owner Ken Friedman “a restaurant lives or dies on its menu. The secret is to be really good and we are really good. The food is always extraordinary, as good as any restaurant and, even more critical, it is as much fun as any bar in town.”

It helps that the Head Chef is the acclaimed English chef April Bloomfield. She is all about execution and not experimentation, according to a glowing profile in The New Yorker. Order the ‘devils on horseback’ and you’ll understand how the basics can be transformed. If you read the recipe you’ll understand how the method is much more than wrapping a slice of streaky bacon around a dried prune! The prunes are first soaked in Armagnac and tea, then stuffed with poached spiced pears. I like her strategy for mashed potatoes - just when you think you’ve added enough butter, go ahead and add some more!

Set in the leafy surrounds of Greenwich Village, it annoys some/delights others that this is a walk-in restaurant. They don’t take bookings. A big part of The Spotted Pig experience is to encourage potential customers to come to the neighbourhood and have a drink in one of the many cool bars in the West Village. They hand out maps to all the places to go for a drink which show how many minutes away they are. Then they take your mobile number and text you when

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The Spotted Pig in Manhattan’s West village.

your table is ready - you have 10 minutes to return before they give it to the next person in line! To read and learn more about The Spotted Pig, order a copy of the cook book A Girl and Her Pig from Amazon.

Our final stop was The Gramercy Tavern, Danny Meyers Flatiron district tavern. He is also the founder of Union Square hospitality group. The Gramercy Tavern set the gastro pub standard for over two decades, offering contemporary American cuisine, warm hospitality and unparelled service. The New York Times describes the Tavern as synonymous with a certain style of service – cheerful, engaging and proactive.The Zagat guide describes it as 'about as perfect as a restaurant can get.’ The Head Chef for the past 10 years, Michael Anthony cooks seasonal and elegant dishes with rustic influences that showcase local farmers’ markets. You might enjoy a salad of summer tomatoes poached in garlicky oil or cherry tomatoes in a warm spicy sauce or a kale salsa verde with pinenuts, parsley, coriander, chives and olive oil. The restaurant can be enjoyed through two distinct dining experiences – The Tavern and the dining room. The tavern serves an a la carte menu in a casual walk in setting and also offers a daily four course menu at dinner. The dining room offers fixed price and tasting menus. You can order the Michael Anthony cook book, also from Amazon.

Danny Meyers book Setting the Table - the Transforming Power of Hospitality in Business has become the bible for hospitality training. He shares the lessons he has learned in his years in the restaurant business and writes with humour about the wonderful successes and the humbling mistakes he has experienced along the way. One of the points

Scarpette scallops with chanterelles.

he makes, which we can all understand, is that: ‘In every business, there are employees who are the first point of contact with the customer. These people can come across either as agents or as gatekeepers - an agent makes things happen for others, a gatekeeper sets up barriers to keep people out. In that transaction did I present myself as an agent or gatekeeper? In the world of hospitality, there’s rarely anything in between’.

Also available on Amazon, Setting the Table is a treasure trove of insights that are applicable to any business or organisation. In addition, Danny Meyers announced this year that his restaurant group will eliminate tipping over the next year. Instead, he explains that the restaurants will raise menu prices to include hospitality and simultaneously provide a more equitable payment for all employees. ‘We believe hospitality is a team sport and that it takes an entire team to provide you with the experience you have come to expect from us.’ ■

Spotted Pig interior.

Turbot and prawn at The Gramercy Tavern.

“A big part of The Spotted Pig experience is encouraging potential customers to come to the neighbourhood and have a drink in one of the many cool bars in the West Village. They take your mobile number and text you when your table is ready ... !”

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ommercial rofile

Just the Tonic Emmet O’Brien, Head of Marketing, Counterpoint Wholesale Ireland Ltd, talks to Licensing World about the thinking behind the introduction of the Thomas Henry range of super premium mixers and soft drinks to the Irish market.

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ver the past decade Ireland has produced exceptionally talented mixologists and drink experts on a scale not witnessed in the past," says Emmet.

"As a result of the increasing quality of cocktails and other drinks being served by Irish bartenders, suppliers and drinks companies are being challenged to provide a more exciting array of products to meet bartenders’ demands.

Counterpoint Ireland, still known to many as Britvic Wholesalers, were approached by a group of customers to provide a premium range of mixers and soft drinks that represent the highest quality and sophistication available in Europe. We met these challenges by introducing the Thomas Henry range to Ireland."

Edgy Sophistication Thomas Henry are constantly reaching out to successful bartenders to join their team to create what they describe as ‘truly adult tasting soft drinks and mixers’." The mixers and soft drink experts at Thomas Henry have been busy adding high-class and unique products to the ever-changing world of gastronomy.

The team at Thomas Henry have proudly informed Emmet that the Thomas Henry range includes a tonic water that boasts more quinine than its closest rivals and is "properly bitter" by nature.

"The Elderflower Tonic has a wonderful flowery twist," he says. "Thomas Henry stands for best ingredients and a unique composition. Truly unique is the Asianinspired Cherry Blossom Tonic with its springtime forever flavour. If you like a full-bodied ginger more beer with loads of ginger, Thomas Henry Ginger Beer is truly exceptional. Thomas Henry Bitter Lemon is as bitter as lemon can be, while the Ginger Ale has more ginger and more

ale! For tingle, enjoy Thomas Henry Soda Water, while a magical fruity experience is provided by Thomas Henry Mystic Mango. Finally, for flavours both sweet and sour. enjoy Thomas Henry Ultimate Grapefruit. What makes the Thomas Henry range stand out is that their drinks are the result of co-operation between innovative mixologists and drinks makers."

The Refreshment Pioneers In 1773 Thomas Henry, the son of an Irish schoolmaster living in England, successfully invented a method to enrich water with carbon dioxide to create soda water. In 2010, the Thomas Henry Company in Berlin began creating super-super-premium soft drinks that take inspiration from that illustrious pharmacist, visionary and gentleman.

The natural mineral water used in Thomas Henry is sourced from the Bad Meinberg springs in North Rhine-Westphalia. "By demineralising it, Thomas Henry guarantee a constant, harmonic taste for their highend products, along with digestible, finesparkling carbon dioxide," says Emmet.

Thomas Henry, in close collaboration with Arnd Henning Heißen from the Curtain Club and Phum Sila-Trakoon from the Panama Restaurant & Bar, both in Berlin, recently created the new Thomas Henry Slim Tonic. This light tonic is one of the few that is equal in taste to a 'full-fledged' tonic.

The Slim Tonic comes with the aroma of bergamot, pepper, and sea salt and is enriched with natural quinine and a touch of sugar. "Working with master bartenders and being dedicated to using the best ingredients and unique compositions is what helps Thomas Henry produce such exceptional mixers and soft drinks," says Emmet. "Thomas Henry is presently available in some of Ireland’s finest hotels and bars - and the demand is growing!" ■ 20

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Christmas Drinks

As the busy Christmas lunch and party season kicks into gear, this is the time of year when the customer is looking for more premium wines, especially champagne. Jean Smullen reports.

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Christmas Drinks

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ales of fortified wine tend to peak during the winter season.

This style is perceived by the consumer to be seasonal and, as the cold nights draw in, port and sherry enjoy a surge in sales, so make sure you order in some.

Fortified wines are wines to which extra alcohol is added during their production. In the case of port, spirit is added during fermentation to kill the yeast, stop the wine fermenting, and to retain some of the natural sweetness before the wine is aged. Sherry is made in two basic ways, one of which leads to Fino and the other to the Oloroso style.

These too are fortified and aged in wood using a complex blending system, known as a Solera.

Fortified wines are ideal for making warm cocktails to offer as an aperitif to guests on arrival. Spiced hot port with honey and lemon is usually made from a basic ruby port. Use unwaxed lemon, studded with clove to dress the drink. Warm the ruby port in a saucepan (do not boil as it removes the alcohol) add a cinnamon stick and slices of unwaxed lemon/ clove and some warm, not boiling, water together with a little honey.

Warm the glass with warm water, pour in the mix, and finish with a slice of the lemon and clove.

“As well as the hot port styles, remember consumers are starting to explore outside of the usual ruby, LBV and vintage categories.”

As well as the hot port styles, remember consumers are starting to explore outside of the usual ruby, LBV and vintage categories. Tawny is one such increasingly popular alternative, and many companies here in Ireland offer an excellent collection of aged Tawnies - 10, 20, 30 and 40 year old aged wines – each providing rich, nutty, dried fruit flavours in varying degrees of complexity, depending on the age.

This year Findlater Wine & Spirits is

introducing a set of 12 year old sherries from Williams & Humbert to the Irish market under the Don Zoilo brand.

Available in 375ml bottles for ultimate freshness, the range comprises a 12 year old Pedro Ximenez, a 12 year old Amontillado and a 12 year old Oloroso, each offering an uncommon example of an aged version of its style. Given the boom in consumer recognition of sherry in the last few years, the Don Zoilo range is a must for any wine list.

Liqueurs also make superb winter cocktails. Tia Maria, a leading coffee liqueur, is a case in point. Now featuring new packaging, the liqueur is made from 100% Arabica coffee with Jamaican rum and Madagascar vanilla.Their Papa Jack Irish Coffee is one to offer your customers. You need Crème de Cacao, Irish whiskey and Tia Maria.

Pour the Crème de Cacao in the bottom of a coffee cup, add a shot of Irish whiskey, and fill to within a half inch of the top with coffee. Add whipped cream to fill and lace with Tia Maria.

Another very popular product with the

Irish consumer in the run up to Christmas is brandy. Hennessy is the number one selling brand in this category on the Irish market. At Christmas customers like to round the dinner off with a warming brandy, especially a Cognac with an Irish connection. Richard Hennessy was born in Killavullen, Co Cork in 1724. Today his Cognac is known the world over. Cognac is a rare brandy whose name comes from the region it is made in. The style of spirit is soft and smooth, with vanilla and coffee flavours, and is the perfect digestif to offer your customers. Digestifs are consumed on a full stomach so they tend to be on the stronger side.

They are typically served neat (no ice) in small quantities and savoured as a leisurely wind-down to a meal.

Champagne sales peak during the Christmas period, as it is the time of year when the treat-focused corporate consumer is in the market for a good night out. Champagne and Champagne cocktails drives sales. Some restaurants will choose to have a premium wine

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Christmas Drinks

Irish Importers BACCHUS VINOS Champagne Dumangin BARRY & FITZWILLIAM Harvey’s Bristol Cream Sherry Croft Original Sherry Tio Pepe Sherry Gonzales Byass Sherry Cockburns Port Champagne Charles Heidsieck Champagne Piper Heidsieck Champagne Pol Roger Tia Maria CASSIDY WINES Champagne Louis Roederer Ramos Pintos (Port)

such as Ruinart as their pouring wine, while others will go for a more recognisable marque such as Veuve Clicquot. The choice depends on the type of customer that they have and the Champagne brand that has the greatest recognition.

It is interesting to note that, although the rule of thumb for a restaurant wine list is not to have the same wine label as those found in a supermarket, when it comes to Champagne the opposite is still very much the case. Champagne brand names mean something to the average consumer who has been cutting down on luxuries. When it comes to treating themselves to a nice lunch or dinner, they want to 'spend up,' and will most likely opt for a Champagne brand name, rather than an unknown growers brand, when choosing what Champagne to buy.

Simon Keegan, Sommelier and a member of the Champagne Academy, told me recently that while Prosecco has killed off the volume trade for larger events, when it comes to Champagne he believes that the wine itself has layers of complexity and is particularly good with food. He feels that it is important to educate the consumer about how Champagne is made. The average consumer does

“Champagne sales peak during the Christmas period, as it is the time of year when the treat-focused corporate consumer is in the market for a good night out. not understand its rarity and value. He draws attention to the deep limestone cellars of the great Champagne houses where humidity is retained, thus ensuring the complexity of the wine as a result of the ageing process.

Most of these wines are aged for at least four years, which adds to their quality. Does the consumer understand that Prosecco is made from a grape called Glera, fermented and bottled in a tank? He feels that the customer will buy the premium brands if they understand them and therein lies the key selling point.

Finally, this is also the time of year when the consumer 'trades up', buying more wine at mid-price and premium levels. To avail of an anticipated bigger spend per bottle of wine, make sure you also highlight some of the more expensive wines on your list. ■

CLASSIC DRINKS Offley Port Champagne Pannier COMANS BEVERAGES Champagne Joseph Perrier EDWARD DILLON & CO Champagne Moët & Chandon Champagne Veuve Clicquot Champagne Krug Champagne Ruinart Hennessy Very Special, Hennessy X.O and Fine de Cognac.

FEBVRE & CO Champagne Deutz Champagne Jean Pernet Champagne Taittinger Warre’s Port FINDLATER WINE & SPIRIT CO Champagne Bollinger Graham’s Port Don Zoilo Sherry GILBEYS WINES @ C&C Champagne Laurent Perrier MACKENWAY DISTRIBUTORS Champagne Gosset TINDAL WINE MERCHANTS Champagne Lanson Champagne Henriot Dow’s Port Fernanda de Castilla Sherry

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ommerical rofile

Brewing A

Crackin' Pint Maev Martin has a quick chat with Smithwick's Senior Brand Manager Alexa Wolff about the thinking behind their new 'We're in it, for the love of it' campaign.

B

y now, most people are familiar with the 'We're in it, for the love of it' TV ad launched at the beginning of October, which shows the similar challenges faced by homebrewers and Smithwick's brewers. Featuring a husband and wife duo, a computer engineer, a chef and a school teacher, the lighthearted documentary style ad celebrates the ups and downs of brewing. The latest campaign also builds on the partnership between Smithwick’s and the local homebrewing community. In 2015 Smithwick’s joined forces with the National Homebrew Club for the first Smithwick’s Homebrew Challenge. The campaign also features Smithwick's new brand identity and packaging, which was created by Design Bridge.

“It celebrates the brand’s Irish heritage, its strong links to Kilkenny, and brewing,” says Alexa. “The new design was brought to life by Dublin-based Irish illustrator Peter Donnelly, who created a set of wood-block style hand-drawn illustrations that symbolise key aspects from Smithwick’s heritage. The colour palette is inspired by original labels, brewery signage and pubs around Ireland. The hand-drawn typography ‘Irish Made’ has been stamped onto the label.” The livery roll out in the on trade is well underway and will be completed

by March 2017. “Trade outlets in Cork that feature the new livery include The Oliver Plunkett and The Ovens bar on Oliver Plunkett Street, Deep South and SoHo on Grand Parade, The Flying Enterprise on Barrack Street, The Clarion Hotel, The Idle Hour, Goldbergs,

Coughlans on Douglas Street and The Muskerry Arms in Blarney," says Alexa. "In Dublin, it is already featured in The Duke, The Barge, O'Shea's, The Bleeding Horse and The Swan."

Is Diageo's decision to focus its marketing efforts on homebrewing a further response to the continued growth in popularity of craft beers? “The decision to market the brand in this way happened organically,” says Alexa. “Last year we partnered with the National Homebrew Club to run our first homebrew challenge.

We invited homebrewers from all over Ireland to come up with a Christmas ale because of the time of year that was in it and the two finalists got to brew their own ale in the Open Gate Brewery at St James's Gate, a first for the brewery. We had a fantastic reaction to the homebrew

challenge so we are hoping to launch the 2017 challenge in the spring of next year.

We have been brewing since 1710 and we have some of the most talented brewers in the world, so it is nice to be able to share that story with brewers and aspiring brewers across the country. Also, people are increasingly interested in the stories behind brands so we are lucky that it is a brand full of brewing heritage and stories and this has helped us to establish a clear personality for Smithwick's. ” Smithwick's Red Ale (ABV 3.8%) balances sweet malt notes, gentle hop bitterness and roasted barley.

Smithwick’s Pale Ale (ABV 4.5%) is late hopped with Amarillo hops, while Smithwick’s latest innovation, Atlantic Blonde Ale (4.1%), is an Irish blonde ale brewed with Polaris hops. ■

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Crafty Brews

Not for the first time, Diageo played host to a selection of well established and new players in the Irish craft beer market on November 3rd to mark World International Stout Day. Maev Martin reports.

I

rish beer exports are soaring. The Irish Brewers Association's annual Beer Market Report for Ireland shows that Irish beer exports are up 16% and are valued at over 265m, with 43% of beer produced in Ireland being exported. And growth in the Irish craft brewing industry is continuing apace, with an estimated two per cent of total beer market share in 2015, up from 1.2% in 2014. Today, there are in excess of 80 registered microbreweries in operation, compared to five years ago when there were less than 20, and the craft beer industry is tipped to reach 58m in turnover this year, up 48% on 2015.

The Porterhouse Brewing Company was the country's craft beer pioneer, opening its doors in Temple Bar in Dublin in 1996, long before Ireland's craft beer movement went into overdrive. At the Open Gate Brewery they showcased their Porterhouse Plain Porter (ABV 4.2%) and Porterhouse Oyster Stout (ABV 4.6%). It may not be suitable for vegetarians, and you won't find an oyster at the bottom of the glass, but you may get a touch of sweet minerality in the flavour that comes from the freshly shucked oysters that are put in during conditioning. And it is the Porterhouse's best selling stout! Another favourite, the Porterhouse Wrasslers XXXX Stout was also on display and available for sampling. The 4X denotes the strength

of alcohol and depth of flavour. It has an ABV of 4.6%. Barry Maguire, The Porterhouse Brewing Company's Brand Ambassador, describes it as "a stout like your grandfather used to drink, with late kettle hops producing a forthright aroma, flaked barley lending that rich body, ultimately yielding to the generous, roasted, grain-built solidity of flavour." Last but by no means least was their Porterhouse Celebration Stout, which has an ABV of 6.5%. The coal black stout is all dark chocolate and freshly roasted coffee beans, with some burnt raisins. In addition to the four beers that were showcased at the Open Gate Brewery, the Porterhouse Brewing Company is also releasing its new rusty amber lager and its 20th anniversary celebration stout for Christmas.

The Five Lamps Dublin Brewery had two beers pouring for International Stout Day at the Guinness Open Gate Brewery. Black Pitts Porter is one of their core range of beers. "It is a fixed product that we sell all year round to our customers," says Brand Manager John Leonard. "This beer is brewed with an assemblage of malts and it has a great body and great colour due to the generosity of the chocolate malt and roast barley blend used in brewing. It also features a complexity of aromas, including dark chocolate and toasted malts, against a toffee and caramel background, and a soft rounded hop note to deliver a long lingering finish." The ABV is 4.9%. Their other beer was called Wakey Wakey Coffee Porter.

This is a collaboration brew with Two Sides

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Crafty Brews

Brewing. "We also partnered with Rosco Coffee in North Dublin for the ingredients," says John. "Wakey Wakey was a one off brew that we put out into the trade for the autumn period. We tend to develop four seasonals per year - one for spring, summer, autumn and winter. Wakey Wakey is 5% porter that consists of a base of pale malts topped up with chocolate and crystal malts. We then used American nugget for our hops. The blend we acquired was called Wired White and is a rich roast using Arabica and Robusta green beans. This has a sweetness to it and hints of chocolate.The coffee beans were roughly ground and infused into the beer, into the fermenter, after fermentation." For Christmas they are planing to do a rich red, winter warmer ale. "This will have hints of cinnamon, nutmeg, rosemary and orange, and an ABV of 5.5%. It will have a limited release in early December and the name has yet to be confirmed!"

Food & Beer Apart from Diageo's own range of stouts, and the most famous creation to emerge from its Brewer's Project, Hop House 13, other brewers displaying their wares and making them available to sample included Dungarvan Brewing Company and Kelly's Mountain Brew, who are based in Clane, Co Kildare.

One of interesting aspects of the event was the food and drink pairing element, with a number of high quality artisan producers showcasing their wares and demonstrating the extent to which they complemented the beers on offer.

Hope Beer, one of Ireland's youngest breweries, based in Kilbarrack in Dublin, believes that beer and food pairing is a key area to target in order to

broaden the appeal of its beers. Chapter One takes the brewery's farmhouse ale style beer, Grunt, and they also supply to restaurants in Howth, Malahide and Clontarf. The focus on food is reflected in the suggested pairings that on their bottle labels.

One of the country's more established craft brewers, Franciscan Well, has launched its Celebration Brew, a specially crafted limited edition Hopfenweisse beer. It was originally brewed for entry in the World Beer Awards 2015, where it picked up a bronze medal in the Wheat Beer category. Developed by Franciscan Well Head Brewer Peter Lyall, ‘Celebration Brew’ is a 5% ABV full bodied Hopfenweisse wheat beer with a light amber appearance and an aroma of mild spices and herbal hop. The taste features banana and clove flavours complemented by a hop spiciness, and finishes with a balanced lingering bitterness. The Hopfenweisse matches perfectly with Asian flavours, warm salads and stir-fry dishes.

Celebration Brew is now available in The Eden, Rathfarnham, Co. Dublin; Salmon Leap, Leixlip, Co. Kildare; The Morrison, Ormond Quay, Co.Dublin; Dicey Reilly’s, Ballyshannon, Co. Donegal; The Ivy, Dame Street, Dublin; The Norseman, Temple Bar, Dublin; The Camden Exchange, Camden Street, Dublin; Phil Healy’s, Arklow, Co. Wicklow; Tully’s, Waterford; Clancy’s, Youghal, Co. Cork; Son Of A Bun, Cork; and Cissie Youngs, Cork, for a limited time only. ■ 27

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28/11/2016 11:00 18:16 29/11/2016

Rum Diary

Top Mixologist Zozimus Bartender is

The Diplomatico World Tournament took place on October 24th in The Sidecar bar at the Westbury Hotel in Dublin. Guests sipped cocktails as they watched Ireland's top mixologists compete for the coveted award.

A

Dublin bartender has beaten off stiff competition from Ireland’s top mixologists to win the opportunity to represent Ireland at the prestigious Diplomático Rum World Tournament in Venezuela. Pat Thomas of Zozimus Dublin was chosen as Ireland’s number one bartender at the national finals of the competition. He battled it out along with the other ten finalists from leading Irish bars across the country who had created their own bespoke cocktails to impress the panel of expert judges, which comprised Patricia Murphy from Independent.ie, Rafael Agapito from the Alan Clancy Group, Gillian Boyle of Hang Dai Restaurant and Music Bar, and Declan Byrne of the Bartenders Association of Ireland. (BAI).

In the end it was Pat’s ‘Duke Mantuano’ cocktail that won the judges’ over. The recipe combined Diplomático Mantuano rum with Amontillado sherry, Fossinola syrup and lime juice. The judges were impressed not just by Pat’s creativity and technical expertise behind the bar, but

Javier Herrera from Diplomático with Irish winner Pat Thomas from Zozimus Dublin.

Finalists Michal Lis, Ryan Sheridan, Phoebe Fairbairn, Fabio Ciccarelli, Eddie Rudzinskas and Pat Thomas.

also by his charisma and passion. Now Pat will go up against the world’s top mixologists from 40 different countries at the Diplomático Rum World Tournament semi-finals, which will be held in Venezuela in April 2017. He will compete to secure a place in the global finals, which will be held in London in June 2017.

The winner of the Diplomático World Tournament will be awarded the title of Diplomático’s World Best Bartender and will receive $10,000 in prize money.

The other Irish national finalists were: Fabio Ciccarelli, The Horse Shoe Bar at The Shelbourne Dublin; Edvinas Rudzinskas, The Westenra Arms Hotel, Monaghan; Michal Lis, The Sidecar at The Westbury, Dublin; Ryan Sheridan, Billy Byrnes, Kilkenny; Chris Simon, JT Pim's, Dublin; Matthew Cahill, McCambridges

of Galway; Phoebe Fairbairn,Wigwam, Dublin; Michael Gadzala, Cliff House Hotel Ardmore, Galway; Richard Delahoyde, Vintage Cocktail Club, Dublin; and Chris Crowley of Sophie's at The Dean Hotel.

Diplomático is a premium sipping rum brand from Venezuela. The product range consists of the Tradition Line: Blanco (aged up to six years), Reserva (aged up to eight years) and Reserva Exclusiva (aged up to 12 years), and the Prestige Line: Single Vintage and Ambassador, both are aged up to 12 years and finished in sherry casks for one and two years respectively. Diplomático’s sipping rum, Reserva Exclusiva, recently received a Double Gold Medal at the San Francisco World Spirits Competition.

Diplomático Rum is distributed in Ireland

by Dalcassian Wines & Spirits. ■

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Drink Responsibly

Coca-Cola launched its 12th annual Designated Driver campaign on November 8th with rugby star Tommy Bowe. The road-safety campaign went live in over 1,000 licensed trade venues across Ireland on November 26th.

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he campaign rewards safetyconscious designated drivers with two free drinks from the Coca-Cola range, including new and improved Coca-Cola Zero Sugar, which looks and tastes more like Coca-Cola Classic, with zero sugar. As in previous years, during the campaign designated drivers will be encouraged to visit www.designateddriver.ie to download a voucher entitling them to two free soft drinks when presented at participating licensed trade venues across Ireland and Northern Ireland.

For the first time with the Designated Driver campaign, Coca-Cola is also taking to the road to unlock the lore of Ireland’s festive traditions with rugby star Tommy Bowe and comedian Andrew Stanley. Consumers will be asked to share their favourite Christmas tradition with #DesignatedDriver for a chance to win a local visit from CocaCola over the coming weeks, along with a Christmas supply of CocaCola Zero Sugar for all the family.

“This is a really important campaign that promotes safe driving practices, while rewarding designated drivers over Christmas, including myself," says Campaign Ambassador, Andrew Stanley. "I am really looking forward to travelling the length and breadth of the country in November and December to hear some warm and funny Christmas traditions from consumers and licensed trade outlets.”

Rugby star Tommy Bowe launches Coca Cola's Designated Driver campaign.

Paddy Murney, Sales Director, CocaCola HBC Ireland and Northern Ireland, says that the Coca-Cola Designated Driver campaign has become a renowned Christmas tradition across Ireland and Northern Ireland, rewarding consumers for volunteering to be the designated driver. “Christmas is an important period for our licensing trade partners and we want to support their business throughout the festive season,” he says. “I encourage all our partners to help communicate the message by asking our consumers to share their favourite Christmas traditions across their social networks using #DesignatedDriver.”

In the Republic of Ireland, the Designated Driver campaign is supported by An Garda Síochána, the Road Safety Authority and Drinkaware.

It is also backed by the Licensed Vintners Association, the Vintners Federation of Ireland, the Restaurants Association of Ireland, and the Irish Hotels Federation. In Northern Ireland, the campaign is supported by the PSNI, Hospitality Ulster and the NI Hotel Federation. Over the past 12 months, Coca-Cola HBC Ireland and Northern Ireland has invested more than 6m in the campaign to help promote road safety during the Christmas period.

The campaign’s website www.designateddriver.ie - provides a full list of participating licensed trade venues across the country. To register for the campaign, contact your local sales representative or the customer information centre on ROI 1890 26 22 26 | NI 0845 608 8889. ■

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ommercial rofile

Paul Williams, Assistant General Manager at 37 Dawson Street in Dublin 2, talks about why he likes working with the Pepsi Max, No Sugar.

Q

What does Pepsi Max offer the modern consumer?

In today's world people are more focused on what they are putting into their bodies. As consumers become more health conscious and are keener to take control of their own health, they tend to look for healthy options in terms of what they are eating and drinking. Pepsi Max has all the flavour of a regular cola but with none of the sugar, delivering a credible option for the growing number of consumers seeking no sugar beverages when they are out, without any compromise on taste.

A

Q

Pepsi Max is all about maximum taste, no sugar. How do you rate this against full sugar cola options?

With the maximum taste, it holds its own against other leading options, so it is just about nudging customers to choose Pepsi Max as a mixer in their spirit or cocktail.

A

Q

Having worked with Pepsi Max, what is your opinion of it as a mixer for drinks?

Pepsi Max holds its own flavour so it's a perfect mixer for long cocktails, but you still get the kick of your spirit. And it works well with any other flavour that is requested by the customer.

We don't have a cocktail menu here at

A

37 Dawson Street. That means that we engage with every customer who wants a cocktail and we can produce a completely bespoke creation, depending on their tastes. We ask them if they would like a sweet or sour flavour, a tall or short concoction, a fruity drink, and if they would like their favourite spirit featured in the mix. And, depending on the answers, we will use that to create bespoke long cocktails for them, using Pepsi Max, of course!

Pepsi isn't the only brand on the market that is offering consumers a low calorie and no sugar soft drink option. What sort of feedback has Counterpoint Wholesale Ireland Ltd been getting from consumers about the popularity or otherwise of its product? Emmet O’Brien, Head of Marketing, Counterpoint Wholesale Ireland Ltd, says that PepsiMax offers a winning solution to the growing trend in the soft drinks market of consumers seeking no sugar options.

"Pepsi Max is the undisputed best tasting no sugar cola on the Irish market," he says. "In addition, the Pepsi Max sponsorship of the UEFA Champions League is one of a number of high impact advertising and sponsorship campaigns that the brand is involved in this year." â– 32

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Spirit World

Distilleries Get New

Lease of Life In a further vote of confidence in the continued growth of the Irish whiskey sector, some of the country s most high profile distilleries have unveiled plans to e pand their operations following recent successful fundraising activities.

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ullamore Dew is to invest at least 25m in its site in Co Offaly over the next five years. The whiskey's parent company, William Grant & Sons, has already invested 40m in building a distillery, which opened in 2014, and renovating its visitor centre since purchasing Tullamore Dew in 2010. Now William Grant and Sons is investing in excess of 25m to build a

new grain distillery and bottling plant. The grain distillery is expected to be up and running by the end of next year. About 40 people work in the distillery now, but this is expected to at least double. In January the company doubled the capacity of the distillery to three million cases each year. Tullamore Dew, which currently sells one million cases annually, sells 200,000 cases in the US every year, making it the second biggest seller of

Darryl McNally, General Manager and Master Distiller, The Dublin Liberties Distillery.

Irish whiskey in the US, behind Jameson.

Once the new distillery is up and running, Tullamore Dew will look to break into the Asian market, while expanding its footprint in the US and Latin America.

Mayo distillery Nephin Whiskey is close to completing a 5m fundraising for the next stage of its development. The company expects to be able to bottle its own whiskey by 2020. Nephin, which expects to produce 500,000 litres of whiskey a year, is looking to build its distillery, lay down its stocks of whiskey, and build a visitor centre. The Nephin Distillery was established by Paul and Jude Davis in 2014 and has already raised 1.1m from investors. Nephin will also be one of the only whiskey distilleries with its own cooperage and it is working with local farmers to grow barley in the region, which it will malt in its malting plant. The company will not be bottling any whiskey until 2020 but it will have revenue streams other than the investors' funds in the interim period.

Nephin has enjoyed some success with advance sales of both barrels of whiskey and individual, numbered bottles of its not-yet-distilled whiskey.

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Spirit World

Marcus and Dearbhla Houlihan, Proprietors of The Long Hall, at the 250th celebrations.

The Great Northern Distillery in Dundalk, Co Louth, has secured an additional 5m in funding through the employment and investment incentive tax relief scheme (EIIS). This brings the amount of funding secured by the venture to 12.5m to date under the scheme. This latest tranche will be used to lay down its whiskey stock for three to four years. It will mature in oak barrels in a bonded warehouse in Greenore. The stock will be used for the company's whiskey labels and own-label whiskey brands for supermarkets and other third parties. The money raised to date has been used to part fund the completion of the distillery at the site of the former Harp Brewery. The distillery is fully operational and has a capacity to distil the equivalent of 42 million bottles of whiskey a year. The company has distilled malt and grain whiskey for the past 12 months, generating revenue of 9.4m for the 12 months to April 2016. It is currently casking around 1,000 barrels of whiskey a day. In addition to selling this newly distilled whiskey to third parties, the Great Northern Whiskey Distillery is also laying down its own branded whiskey.

A number of other whiskey distilleries are understood to be seeking to raise money under EIIS. Among them is West Cork Distillers, which raised 1.5m under the scheme last year. In the first half of this current year, West Cork Distillers' revenue reached 4m. Under the EIIS scheme, money must be invested for a minimum of four years. Tax relief of 30% is given in year one with a further 10% due in year four. The minimum investment is 25,000 and the maximum is 150,000. The EIIS replaced the BES scheme and has been tweaked in recent years to improve its attractiveness to the investment community.

New Releases Boann Distillery launched its ‘The Whistler’ range at Whiskey Live in Dublin Castle in November. Based in the Boyne

Sinead O'Frighil, Marketing Director, The Dublin Liberties Distillery.

Valley in Co Meath, Boann's debut range of Irish whiskey consists of three whiskeys - The Whistler ‘The Blue Note’ - single malt seven year old Irish whiskey - 46% ABV; The Whistler ‘How The Years Whistle By’ - single malt 10 year old Irish whiskey - 46% ABV; The Whistler ‘Natural Cask Strength Limited Edition’single malt seven year old Irish whiskey 59% ABV. The whiskeys have been aged in first fill Bourbon barrels before being transferred to hand selected Oloroso sherry casks to finish for two years. The sherry cask finish adds a rich sweetness and depth to the whiskey. All have been bottled at natural colour without chill filtration. The seven year old, Natural Cask Strength edition is limited to 1,200 bottles.

"Non chill filtered and natural colour is us putting our best foot forward for our first release," says Boann Distillery's Peter Cooney. "With The Whistler Irish whiskey single malt expressions, it’s all about our hand selected sherry Oloroso barrels.” Boann Distillery and Boyne Brewhouse in Drogheda, already produces a range of craft beers for the domestic and export market.

Meanwhile, The Long Hall on Dublin's South Great George's Street is celebrating its 250th year in 2016 and, to mark the occasion, Powers Irish Whiskey have commissioned a limited edition Powers 'The Long Hall' Single Cask Release, available exclusively from The Long Hall. At the recent launch, guests were welcomed by owner Marcus Houlihan, followed by a short history of the pub by historian Eamonn Casey, before being guided through a tasting of the new whiskey, led by Powers Master Blender Billy Leighton. The evening closed with a toast to the iconic Long Hall and Powers Irish Whiskey.

Billy Leighton, Lucy Kral and Grace O'Sullivan at The Long Hall.

New Team Meanwhile, Quintessential Brands announced on November 21st, the establishment of The Dublin Liberties Distillery and the appointment of a senior executive team to lead its 10m investment in developing a new whiskey distillery and visitor centre for its established portfolio of Irish whiskey brands. Irish whiskey distiller Darryl McNally has been appointed General Manager and Master Distiller, while Sinead O’Frighil and Colin O’Neill have been appointed Marketing Director and Chief Financial Officer respectively. One of the most respected distillers in Ireland, Darryl was Operations Manager and Master Distiller at Bushmills Distillery where he worked for 17 years. Sinead O’Frighil previously worked as Global Trade Marketing Manager for Jameson and joined Quintessential Brands in 2012, leading the development of Greenall’s Original London Dry Gin internationally. Colin O’Neill was previously the Finance Director designate for William Grant & Sons. ■

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Last Post

Are You Having Difficulty Securing Insurance Cover?

If so, you are not alone. New research conducted among Vintners’ Federation of Ireland (VFI) members around the country reveals the skyrocketing insurance costs faced by small businesses in Ireland, with the vast majority (88%) of publicans stating that their business insurance premium had risen in the past two years.

o

f the publicans who experienced an increase in insurance costs, 39% saw an increase of between 20% and 40%, and 12% reported increases over 40%. The survey also shows that, at 37%, a substantial number of publicans have had difficulty in securing insurance cover for their business. When asked to rank the varying costs of running a pub, business insurance was cited as the cost of most major concern, even ahead of commercial rates and TV subscriptions. Meanwhile, 44% of publicans attributed the rising cost of premiums to the high legal costs involved in settling claims, while a further 27% of publicans claimed increases were solely connected to the pricing policies of insurers. Commenting on the findings, Pádraig Cribben, CEO of the Vintners’ Federation of Ireland, said that these insurance costs are hampering the progress of small business owners and publicans across Ireland. "It is crucial that the Government recognises this and offers its support," he said. “If claims need to be settled, the courts should be the place of last resort not first.

Enhanced empowerment of the Personal Injuries Assessment Board, together with an urgent review of the Book of Quantum, is required now to stop this spiral of increases.” ■

Did you know...?

Bloody Marys may be so-named as a mispronunciation of 'Vladimir,' as the story holds that it was first made for Vladimir Smirnov – of the Smirnov vodka family.

Gin and tonic came about as a way to stomach the taste of the quinine in tonic water, in order to prevent malaria, but it doesn’t contain enough to actually have a positive effect.

Almost all beers labels in the US have to be approved by only one man, who makes sure they aren’t misleading (and he once banned a label that had the King of Hearts on it in case people thought it had health benefits).

A vodka martini, James Bond’s drink of choice, used to be called a 'kangaroo cocktail.'

Guinness reached a hefty Stg£6m valuation in 1886 (as much as Stg£670m in modern money) despite never advertising and never owning a public house at that time.

These interesting statistics are courtesy of an infographic produced by SBO.net, which claims to describe the perfect sports and drinks pairings. Covering 20 drinks and sports, from Jägerbombs and snowboarding to vodka and ice hockey, the infographic brings the reader on a journey through drinks of different cultures and flavours (and even different times of day!).

What you put in your Bloody Mary is up to you, although they don't recommend horseradish

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1 IN EVERY 3 PINTS SERVED…

The GUINNESS word and associated logos are trademarks© GUINNESS & Co. 2016 Source of statistic: Nielsen IOI On Trade Audit data to Feb 16

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