Licensing World - Issue 4 2022

Issue 4 2022

Gin

UP

A round up of Ireland’s favourite gins

WE’RE BACK!

Meet the winners at this year’s Bar of the Year Awards

A

NEW ERA

FERCULLEN FALLS - Powerscourt Distillery’s first 50/50 blend

Shake it up Paul Lambert on creating

Mr L’s Cocktails

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Curiosity Rewarded!

SPIRIT BRAND OF THE YEAR 2022

Every drop distilled at The Shed Distillery, Drumshanbo, Ireland

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CONTENTS

Contents Issue 4 2022 5

REMEMBERING GAIL COTTERBUCKLEY We remember the MTU lecturer and Bar of the Year Awards judge

6

NIGHT-TIME ECONOMY New licensing laws will see pubs open until 12.30am and nightclubs until 6am

8

NEWS The latest updates from the on trade

19 16

MASTER MIXER Mr L’s Cocktails by Paul Lambert are causing a stir

12 12

¡SALUD! Inspired by Latin American

14

19

A NEW ERA Powerscourt Distillery has launched its new release, the estate distilled Fercullen Falls

31

blended Irish whiskey

23 GIN UP

culture, Cask has opened its

A round up of Ireland's

second premises in Cork

favourite gins

40 BACK BAR

Dublin's newest venue boast

RECOGNISING EXCELLENCE

the country’s largest number

Meet the winners at this year’s

exciting new venue in

of taps

Bar of the Year Awards

Co Galway

BARS

31

The duo behind Linnane's Lobster Bar have opened an

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EDITOR'S LETTER

In this issue of Licensing World we take a look at Fercullen Falls, the newest release from Powerscourt Distillery. A real treat for whiskey fans, this is the Enniskerry distillery’s first blend with whiskey distilled on-site at Powerscourt. Fercullen Falls is a blend of malt and grain whiskeys with a high malt content; the malt whiskey has matured in first-fill ex-bourbon barrels and the grain in a combination of ex-bourbon and new heavy char oak casks, making it a 50/50 blend. The release of Fercullen Falls ushers in a new era for the Distillery, says Head of Whiskey John Cashman. “As a proud Wicklow man, it is wonderful to be part of the first (legal!) whiskey distilled in Wicklow in over a hundred years. The team has worked very hard to develop and deliver Fercullen Falls Blended Irish Whiskey and we are very pleased with the results.” For more on the new blend, turn to page 21.

For this issue, we also caught up with cocktail maker extraordinaire Paul Lambert, who’s just launched his own range of pre-mixed bottled cocktails. The range, which was initially created for the off trade, has proved popular with bars and restaurants. Creating the perfect cocktail is as simple as following the instructions on the back of the bottle, says Paul who has plans to extend the range over the coming months. For more on his plans, turn to page 18. On page 33, you’ll find coverage of this year’s Bar of the Year Awards while on page 14, we take a look at Tapped, one of Dublin’s newest bars. Some of the country’s late night venues give us their take on the new licensing laws on page 6 and on page 5, we remember the late Gail Cotter-Buckley, lecturer in the Department of Hospitality and Tourism at Munster Technological University and longstanding Bar Awards judge. May she rest in peace.

Editor: Denise Maguire Creative Director: Jane Matthews Art Director: Lenny Rooney Designer: Neasa Daly Production: Nicole Ennis Stock Photography: iStock.com Sales Director: Trish Murphy Managing Director: Gerry Tynan Chairman: Diarmaid Lennon Published by: Ashville Media, Unit 55, Park West Road, Park West Dublin 12 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 2022. 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

We hope you enjoy this issue and if you’ve any thoughts or opinions, please drop us a line.

VISIT US ONLINE

Denise Maguire Editor

www.licensingworld.ie

The Licensing World editorial team email: editor@licensingworld.com

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OBITUARY

REMEMBERING

O

Gail Cotter-Buckley

n the 2nd of October, Gail Cotter-Buckley passed away peacefully under the care of the ICU team at Cork University Hospital.

Originally from Mayfield in Cork, Gail was a lecturer in the Department of Hospitality and Tourism at Munster Technological University. Her list of achievements is long but to mention just a few, she developed and designed the Bachelor of Business in Bar Management programme and devised modules for other programmes including Culinary Arts and Hospitality Management. Throughout her years at MTU, Gail received much praise for her work in the industry and as a professor.

Gail is remembered as an "amazing mother" and friend.

On social media, a spokesperson for the Department of Tourism and Hospitality at MTU paid tribute to her. "We are devastated to share this terrible news with students current & past about our dear colleague & friend Gail. Our thoughts are with her daughters at this very difficult time. May Gail Rest in Peace.”

Mother to Oonagh and Robyn and grandmother to Nancy, Gail was also a mother figure to many others throughout her life, including students both past and present at the Tourism and Hospitality Department at MTU. Writing about their beloved mother, Oonagh and Robyn shared the following: “Hailing from Mayfield and making sure everyone knew it, Gail collected an army of friends as she went through life in Mayfield, Aghada, Bantry, her second home MTU and

Brian Quill and Gail Cotter-Buckley

throughout many hospitality establishments in Cork and beyond. There wasn’t a place in the world Gail didn’t greet someone with a big smile and usually an accompanying hug.

Gail loved her life and lived her life to the fullest, along with her beloved Brian there was nothing Gail didn’t say yes too.”

Gail was also a longstanding judge for both the Gold Medal Awards and the Bar of the Year Awards. She was instrumental in devising new categories for both events and guiding the judging teams throughout the judging process.

She will be very sadly missed by both judging panels.

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NIGHT TIME ECONOMY

The main events this Summer...

Nightlife Boost

Ireland’s gets a

Expected to come into effect next year, new licensing laws will see pubs open until 12.30am and nightclubs until 6am

T

he recently announced reforms of Ireland’s licensing laws have been broadly welcomed by the industry, with the Licensed Vintners Association (LVA) stating the new legislation will finally make our licensing laws “fit for the 21st Century”. The Vintners’ Federation of Ireland (VFI) has stated that the Bill has the potential to radically alter how the pub trade operates in this country, but

added a proper analysis of its content was required before any additional comments were made. “However, from initial soundings, it is fair to state there is huge concern within the trade about elements of the Bill.

We will engage with Government at the earliest opportunity, once our analysis of the Bill is complete,” a spokesperson for the Federation said.

Under the Sale of Alcohol Bill, opening hours for pubs are set to be standardised across the week, with pubs being allowed to open from 10.30am to 12.30am seven days a week. Late bars will be allowed to trade to 2.30am all week while nightclubs will be allowed to remain open until 6am, with the requirement that alcohol cannot be served after 5am. The conditions for a late bar and nightclub permit include applying to the courts for such permits and a requirement to have CCTV on the premises, with security staff properly accredited by the Private Security Authority. The new laws are expected to be enacted by next year.

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NIGHT TIME ECONOMY

Commenting on the new laws, Saoirse McCabe, Marketing Director at Bodega in Cork said she welcomes the balanced approach taken on reforming the licensing laws. “It also recognises that for many people, there is not a rigid 9 to 5 work culture. This is critical if we are to compete with other European cities, not only for tourism but for conference and business travel.” She added that she expects the new laws to help grow talent in the music and arts industry.

“Alongside that, to ensure a successful transition to what’s considered the norm elsewhere, this must not take place in isolation but in conjunction with changes in transport and policing. In terms of our own venues, we are now evaluating the merits and look forward to reviewing the full details before we go forward.”

John Melia, General Manager at Opium, said he believes the new laws have the potential to change the industry for the better, but that we have a long way to go before their effects are properly felt. “We don’t yet know what the impact will be on insurance or staff availability, for example. I think at this stage, people are just guessing as to what the demand for a later closing time will be. Over the past couple of years, people have been going out earlier but also going home earlier, so it’ll be interesting to see if that trend shifts. There’s no doubt that it’s an incredibly exciting development, but I think there are a lot of factors that need to be considered first.”

Kate Nolan, Events Manager at Left Bank & Rive Gauche in Kilkenny, has mixed views on the new laws.

“I think as a customer, it’s great news and in line with what other European cities have been doing for years.

As somebody who works in a bar, it was difficult to hear that we will possibly be working until 7 or 8am in the morning after clean-up is completed.”

Minister for Justice Helen McEntee has stated she brought the laws to cabinet in an effort to bring Ireland in line with other European countries. Representatives of the night-time economy, including the LVA, have long campaigned for extended opening hours for pubs

“It was difficult to hear that we will possibly be working until 7 or 8am in the morning after cleanup is completed"

and nightclubs, as part of a reform of licensing laws, to improve the nightlife scene. “These reforms have been badly needed and much anticipated across the industry,” said Donall O’Keeffe, LVA Chief Executive.

“Once the revised measures come into effect, we will finally have licensing laws fit for the 21st Century and for a modern, tourism focused economy. In particular, we welcome the Government’s introduction of standardised trading hours for traditional bars and has also heeded our call to abolish the Special Exemption Order system and provide for annual late bar and nightclub permits. This is a critical step in improving the vibrancy of the late night economy.”

O’Keeffe added that the LVA has long emphasised to Government and the relevant tourism agencies how out of sync the existing closing times have been with public expectations and behaviours. “The simple fact is that there is a demand out there for late night socialising and for nightclubs to operate for longer hours. This is what happens in other cities across Europe and what is expected from modern nightlife.

Despite Irish pubs and hospitality being internationally renowned, the relatively early closing times have seemed out of step with both foreign and domestic expectations. Thankfully this is now set to change. This will create further opportunities for our nightclubs and late night venues, creating a platform for Irish nightlife to expand its offering and to further enhance our late night culture.”

"The new laws will also be positive for our cities and large towns, especially Dublin, creating an extended period for socialisers to return home, instead of the current concentrated going home time where everyone is trying to source transport all at the same time.

“We are also glad to see the level playing field for pub licences remains under these reforms and that all venues operating must have the approval of the courts and maintain all the other vital regulatory standards.

Those regulations are there for a reason and should not be subject to shortcuts,” he added.

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NEWS

Celebrate International Sherry Week at Cava Bodega

Pint-sized chats The Independent Craft Brewers of Ireland (ICBI), supported by Bord Bia, has launched a new limited edition podcast series entitled ‘Craft Community, the local Irish beer podcast’. Hosted by beer sommelier and award-winning drinks writer, Susan Boyle, the series aims to raise awareness of the Irish craft brewing sector and to encourage people in Ireland to find out more about the local craft beers being produced. Over six episodes, she’ll be joined by some of Ireland’s leading craft breweries on themes including sustainability, branding, craft production and business development. The first episode of ‘Craft Community, a local Irish beer podcast’ has been released and is available on all major podcast streaming apps.

Alcohol free whisky from Lyre’s Lyre’s has announced the launch of Highland Malt, a non-alcoholic whisky style beverage. The company says its new Non-Alcoholic Highland Malt captures the essence of a blended malt whisky with flavours that are distinct and contemporary.

Whether you’re enjoying a highball, shaken in a sour or simply on the rocks, enjoy the same delicious experience of your favourite serve, without the hangover. “Highland Malt leads with a soft earthiness and bouquet, featuring light grain cereal, stone fruit and almond.

The subtle additions of sea spray and lightly charred oak further add to the complexity. A lovely and rewarding depth in flavour can be found with a natural influence of seasoned oak, nutty grain and warm spices,” said Jayne O’Keeffe, European Vice President, Marketing.

International Sherry Week, the world’s largest celebration of wines from Southern Spain, took place this year from the 7th to the 13th November and Cava Bodega in Galway's Westend joined in the celebrations. Chef patron JP McMahon has long been a passionate proponent of sherry, seeing it as too often undervalued and underappreciated and is keen to share his knowledge of and love for the Spanish staple.

Sherry is a regular feature in the tapas created

by JP and his team. Examples include clams, chorizo and Oloroso Sherry; free range duck with plums and PX Sherry; pork fillet with serrano ham, apricots & Amontillado Sherry; octopus, chorizo and Oloroso Sherry; and whole prawns in Fino Sherry. “When Irish people think of Sherry, we often think of it as something our grandmother might drink or something that’s served only at Christmas. In Cava, we encourage diners to try Sherry by pairing it with different tapas. There are seven types of Sherry meaning it’s very versatile – for example while Fino is a light white, fresh Sherry that complements seafood, Amontillado is a nutty brown Sherry with hints of orange that’s excellent with chorizo or cured Spanish meats and cheeses.”

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NEWS

Calls for new all-island Food and Drink Tourism Strategy The Irish Whiskey Association has called on Government and agencies north and south to develop a new all-island Food and Drink Tourism Strategy as a priority for 2023. The most recent Food and Drink Tourism Strategy was published by Fáilte Ireland in January 2018 and saw the development of initiatives such as the all-island ‘Taste the Island’ promotion in 2019. With implementation of the strategy halted by the onset of Covid-19, the Association is now calling for a new strategy to be developed as a priority.

William Lavelle, Director of the Irish Whiskey Association, said: “Visitors to distillery visitor experiences fell by 87% in both 2020 and 2021 from a high of one million visitors in 2019. 2022 has seen a strong rebound in visitor numbers, supported by the IrishWhiskey360 campaign and our new Irish Whiskey Passport initiative, both developed by the Irish Whiskey Association.

“While this rebound is welcome, members of the Irish Whiskey Association are calling on the Government and agencies north and south to develop a

Appointment

Karen Noble has joined The Powerscourt Distillery team as Visitor Centre Manager.

She brings with her a wealth of experience, having worked in Ballymaloe House, La Stampa, Chapter One and Luna, among many others. Award-winning Distiller and Blender Paul Corbett has also joined the team to head up the Distillery arm and all aspects of production as Distillery Manager.

Paul is passionate about whiskey, having worked as a Lead Distiller at the Teeling Whiskey Company and gaining further experience as Head Distiller at the Clonakilty Distillery, where he oversaw the construction of their distillery and won best

new all-island Food and Drink Tourism Strategy as a priority for 2023. We know that more and more international tourists are coming to Ireland looking to experience premium offerings, including discovering the best of Irish food and drink.” According to the Irish Whiskey Association, a new Food and Drink Tourism Strategy would provide the focus and direction for development of what has the potential to be a high-value tourism segment, supporting Ireland’s hospitality, tourism and food and drinks industries on an all-island basis.

Digital label solution from Irish Distillers

Irish new make spirit at the world whiskey awards in their first year of production. Paul was also highly commended in the Master Distiller/ Master Blender category at the Icons of Whiskey awards in both 2020 and 2001.

Irish Distillers has announced the launch of a digital e-label system which aims to better inform consumers about the products they are consuming, as well as encourage responsible drinking. The digital labelling initiative is beginning with a European pilot program across Pernod Ricard’s international brands, including Jameson and Absolut in the Irish market, before being rolled out globally across all brands in Pernod Ricard’s portfolio by 2024. The initiative aims to offer consumers a quick and easy way to access product and health information on packaging via a QR code.

As part of the pilot, bottles of Jameson and Absolut in Ireland will now carry a QR code on the back label which, once scanned with a smartphone, will redirect consumers directly to a platform where they will be able to access information such as ingredients, nutritional information, health risks and responsible drinking information.

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NEWS

Guinness Storehouse wins visitor experience award

Padraig McLaughlin, Team Leader at Guinness Storehouse, Tabitha Bourke-Cooney, PR, Culture and Entertainment Manager at Diageo Irish Brand Homes and Catherine Toolan, Managing Director at Diageo Irish Brand Homes

The Guinness Storehouse is officially Europe’s Leading Beer Tour Visitor Experience 2022. The Home of Guinness was announced as the category winner at the World Travel Awards gala ceremony in Mallorca, Spain on the 1st of October. This is the first time the Guinness Storehouse has won the Leading Beer Tour Visitor Experience award and was the only Irish nominee in the category, which this year included The Heineken Experience in the Netherlands and The Budweiser Budvar Brewery in the Czech Republic.

Commenting on the accolade, Catherine Toolan, Managing Director, Diageo Irish Brand Homes, said: “Despite the many challenges the past few years have brought, our team has responded with dynamism and resilience at every opportunity. The tenacity of the Guinness Storehouse team and the many nominees and winners at the 2022 World Travel Awards, are a great source of inspiration and I know that our industry will recover and emerge stronger. Congratulations to all those shortlisted.”

Special advisors chosen to boost nightlife Nine towns and cities, known as ‘night-time czars’, have been picked as special night-time advisors that will work with local authorities to boost the nightlife economies in tandem with new expanded opening hours. They will have a budget of €6 million, while grants will be available for infrastructure and equipment like soundproofing for nightclubs and late night venues. The nine towns and cities are Dublin city, Cork city, Limerick city, Galway city, Kilkenny, Drogheda, Sligo, Buncrana and Longford town.

Minister Martin said: “Nine pilot towns and cities have been announced and they will recruit new Night-Time Economy Advisors who will help drive and support a more diverse and sustainable night-time economy in their localities, engaging with the community, businesses, venues and artists to implement plans that make sense for each town or city.”

Pilsner Urquell celebrates 180th birthday Known as the world’s original golden pilsner, Pilsner Urquell is celebrating 180 years in business. First brewed in 1842, the brand has inspired thousands of other pilsner beers around the world.

To commemorate the anniversary, this year’s annual Pilsner Fest took place in the city of Plzeň, Czech Republic, where Pilsner Urquell first originated. The brand is reinforced through the Pilsner Urquell Tapster Programme, a global community of trained bartenders who champion beer quality and pour the perfect pint (with three fingers of foam) all over the world. Ard Bossema, Pilsner Urquell Global Brand Director said: “Our 180th anniversary is an emotional milestone. Our golden pilsner is now the world’s favourite style of beer. It’s also a celebration of the passion, consistency and integrity that’s gone into crafting every drop for over 180 years. In a world where things are evolving at lightning speed, we’re proud to say we haven’t changed a thing – from the way we brew our beer to the way it’s poured with three fingers of foam.”

Brewmaster Kamil Ruzek at Pilsner Urquell brewery in Plzeň

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ng PARTNER PROFILE

REAL MAGIC Designated Driver 2022 is rewarding responsible drivers with free soft drinks or water, free car parking and a valet to add some festive sparkle to your car

A

s the Christmas season returns in full swing for the first time in two years, Coca-Cola HBC is excited to bring Real Magic once again with the return of its annual Designated Driver initiative.

The campaign seeks to reward the Designated Drivers who stay sober on nights out to ensure friends and family get home safely with two free soft drinks or water from the Coca-Cola range.

As we gear up to welcome the full return of festive celebrations, enjoying meals and nights out together, Coca-Cola wants to take the worry out of how customers will get home this Christmas. Not only will Designated Drivers be rewarded with two drinks across participating venues in Ireland and Northern Ireland, but Coca-Cola is also partnering with Q-Park to offer free parking spots in Dublin, Cork, Galway and Belfast every weekend in December.

To add even more Real Magic and recognise the important role Designated Drivers play, this year the Coca-Cola elves will add some sparkle and valet two Designated Driver cars at each location every Friday, Saturday

Christmas this

and Sunday in December. The initiative is supported by all leading trade associations in both Ireland and Northern Ireland.

Designated drivers can avail of the two free soft drinks from the Coca-Cola range by simply making themselves known to bar staff at participating venues. Drinks from the range include Coca-Cola, Diet Coke, Coca-Cola Zero Sugar, Fanta, Sprite, Deep RiverRock and Fruice.

To find out how to book a Designated Driver parking space for free and be in with a chance to have their car valeted, consumers can visit www.coca-cola.ie/designated-driver Designated Driver runs from 1st December 2022 to 1st January 2022. Publicans, hoteliers and restaurateurs can sign up now until the 4th of November and stock will be available from the 14th of November. Participating venues will be featured on www.coca-cola.ie/designated-drive

The Best 5 Star Hotel Bar of the Year With over 100 years of experience serving our guests, we are very proud and honoured to receive The Best 5 Star Hotel Bar of the Year.

We look forward to creating a cocktail for you, on your next visit.

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NEWS

P

aladar, a Latin Americaninspired cocktail bar and restaurant, has opened at 6 Bridge Street in Cork city.

This is the second premises from the team behind Cask, the award-winning cocktail bar and restaurant and sister venue of Hotel Isaacs Cork and Greenes Restaurant.

Latin American spirits like rum, cachaça, tequila, mezcal and pisco will form the backbone of the cocktail menu at Paladar which will include classics like the Margarita, Pisco Sour and Caipirinha. The team also plans to revisit some lesserknown Latin American classics such as the Night Cap, a mix of Bolivian gin, Cognac, house-made Creme de Cacao and lime.

Commenting on the new bar, Paladar’s co-owner Andy Ferreira said: “Paladar is an homage to Latin American culture.

The vibrance and energy found there is so infectious and it’s epitomised in their food and drinks culture. In Cuba, a Paladar is a small, family-run restaurant which offers a unique insight into Cuban hospitality; the name comes from the Spanish word for palate. Our goal is to present an everevolving cocktail and food menu, letting seasonality and availability guide us along that path.”

The food menu consists of small plates from the Caribbean Islands, Central and

Inspired by Latin American culture, Cask has opened its second premises in Cork South America. Examples include cured mackerel with raspberry aguachile and green apple; deep-fried beef empanadas; Picanha anticucho, salsa Creola and grilled sweet corn; and monkfish with moqueca sauce, seasonal vegetables, coriander and biquinho chilli.

Music is also set to play a big part at the new bar, with DJs taking to the decks at weekends. In good news for Cork coffee lovers, Paladar is also collaborating with SOMA Coffee Company to serve Latin American coffee blends, kicking off with a Guatemalan roast, expertly roasted in Cork.

Paladar seats up to 65 people and features art and sculpture from Latin American and Irish artists, including a glass installation by Glanmire-based Eoin Turner Studio and plants from Cork Rooftop Farm.

"In Cuba, a Paladar is a small, family-run restaurant which offers a unique insight into Cuban hospitality”

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BAR

Time for something TAPPED IN DUBLIN BOASTS THE COUNTRY’S LARGEST NUMBER OF TAPS ALONG ITS HUGE 15M BAR

L

ocated in the old Porterhouse Central on Nassau Street, Tapped is the latest bar to open in Dublin’s city centre. The new sustainability-focused venue specialises in local and international craft beer, organic and sustainable wine and its very own kegged cocktails on tap. It boasts one of the highest number of taps on site in Ireland and has also partnered with Dublin Pizza Company to offer wood-fired pizzas, LA style smashed burgers, wings, sandwiches and salads seven days a week.

The new bar has been opened by the team behind Porterhouse Brewery and Dingle Distillery, who spent the last two years brainstorming and creating a unique concept that will offer the widest range of drinks available on tap in Ireland. Commenting on Tapped, Elliot Hughes, Managing Director of Porterhouse Brew Co and Dingle Distillery, said: “Starting with beer, it is only natural for us to offer our own Porterhouse Brewery products such as Plain, Rambler and Renegade, but it’s also

Different

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BAR

essential to us that the customer has far-reaching options. We will offer beers from independent breweries across Ireland and around the world including White Hag, Garage, Stigbergets, Trouble Brewing and Kinnegar.

To ensure new beers are always being introduced, the beer menu will change weekly.”

Cocktails are available on tap, a move that eliminates an enormous amount of waste daily, said Elliot. “Equally, it saves the consumer so much time waiting for their drink. However, we do understand that initial impressions may be that cocktails on tap might not be of the same standard that cocktail connoisseurs are used to. We are very confident this will not be the case here.”

Each cocktail on tap is carefully curated by Dingle Distillery Global Ambassador Alan Glynn and made by the team just down the road in Porterhouse Brewery, where a cocktail laboratory has been created just for this purpose. “This allows us to offer fresh bespoke cocktails on tap and to minimise our environmental impact while doing so. Only premium spirits are being used such as Dingle Gin, Dingle Vodka, Bacardi, Regal Rogue and our award-winning Dingle Single Malt, to ensure the highest quality cocktails each time. These cocktails will be just as delicious as the consumer demands, so much quicker to serve and ultimately far, far better for the environment.” Tapped also offers a premium wine selection, both on tap and by the bottle, as well as a wide range of canned craft beers, a large offering of Irish whiskey, rum, tequila and a non-alcoholic drinks selection.

Internally, the venue features very few materials. Wood, concrete and steel make up the vast majority, while Italian glass bricks are used to create bespoke countertops. Ireland’s first full concrete bar stretches 15m in length, while a bespoke live online menu has been created so that all patrons can view remotely. A local robotics company has been commissioned to create a rotating menu which will move on a loop showcasing guest beers and specials – the first of its kind in Ireland.

Steel tables as well as shipping container pods create intimate yet edgy private seating booths. Up-cycled furniture, kegged chairs and even old TV frames, which will be used to house local Irish art, are dotted across the venue. Every piece of furniture at Tapped has been custommade locally by Irish creatives.

TAPPED - IN DETAIL Owned by: Liam LaHart, Director, Co-Founder and Managing Director of Porterhouse Group and Elliot Hughes, Managing Director at Porterhouse Brew Co and Dingle Distillery.

The pair also own Porterhouse Brew Co, Porterhouse Temple Bar, Porterhouse London, Dingle Distillery and Lost Lane.

Business History • Porterhouse Brew Co was founded in 1996 by cousins Liam LaHart and the late Oliver Hughes, alongside Brewing Director Peter Mosley • Pioneers of craft beer in Ireland • Between 2000 and 2011, they expanded their presence to London and New York • Opened Dingle Distillery in 2012 producing award-winning Dingle Whiskey (winner of multiple gold awards) and Dingle Gin (World’s Best Gin in 2019) • Current MD is Elliot Hughes, son of the late Oliver Hughes

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COCKTAILS

Master Mixer

Coming soon to a pub or restaurant near you, Mr L’s Cocktails

by PAUL LAMBERT are causing a stir

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aul Lambert might be best known for Piglet Wine Bar or Shaker & Vine, but he’s probably just as well known for his triumph at the Dekuyper Cocktail World Cup (he placed third in the world) or for getting a handshake from Pierce Brosnan (the then James Bond) for his martini making skills. Now, he’s about to introduce his mixing abilities to a whole new audience thanks to Mr L’s Cocktails, his newly launched range of pre-mixed bottled cocktails. So far the range, which has been created in association with Cult Drinks, consists of four flavours – Pina Colada, 1930’s Cosmo, Whiskey Sour and Pornstar Martini. An Espresso Martini variant is currently in the works and once that’s launched, the plan is to introduce more complex, signature pre-mixes that better reflect the drinks Paul is known for.

Located in Swords, Shaker & Vine began selling takeaway drinks during Covid. Paul’s ready-made cocktails were an instant hit. “Eunan Ryan from Cult Drinks, who’s a regular at the restaurant, asked me one evening how they were going and I jokingly replied that they were going so well, maybe I should start selling them in the shops. He rang me the next day and

said, I think you should do it. So we sat down and mapped it out and from the start, he was adamant that my name should be front and centre on the bottle. Over the years, I’ve worked in places where there's always been a few Paul’s and we would always be known by our surnames. That’s where the name Mr L came from,” said Paul.

Although the range was initially created for the off trade, a lack of labour and skills has made the range a hit with pubs and restaurants.

“It’s something I was starting to notice in Shaker, it’s so hard to get skilled staff right now. Personally, I prefer to take in somebody that’s green and train them to a high standard but that approach doesn’t work everywhere, particularly large, bigger places. Mr L’s Cocktails ticks all the boxes – you don’t need to worry about the quality of the drinks, it’s always going to be good.” Creating the perfect cocktail is as simple as following the instructions on the back of the bottle. “We’ve had hotel porters make them who are delighted they’ve got something new to offer guests at night.”

In an increasingly populated pre-mixed cocktail market, Mr L’s is the only one endorsed by a bartender. And not just any bartender.

Paul’s reputation as one of Ireland’s top mixologists is well established; he was credited with making the finest gin martini in the world at the Bacardi Martini Grand Prix, he placed third at the IBA European Championships and he has established some of the most popular cocktails bars in Dublin including Diep, SABA, Kinara Kitchen and the Blind Pig Speakeasy.

What makes the range stand out is also the quality of the liquid, says Paul. “These are my cocktails in a bottle and I stand over them as much as any cocktail I’ve ever created.

Obviously, we’ve used only the best quality ingredients and spirits. We've had blind tastings in Shaker and my staff have never been able to pick out Mr L's."

Bookings are good at Shaker & Vine at the moment. Christmas bookings are coming in thick and fast and to accommodate numbers, additional tables have gone into the dining area. As with most hospitality businesses, finding staff is difficult. “I could do with one more chef, but I know places looking for 10 or 11 new staff members so I’m not doing too

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COCKTAILS

Mr L’s Cocktails 1930’s Cosmo Prohibition era version of the cult classic, the 1930’s Cosmopolitan is served as the classic version of its modern day counterpart. It uses gin in place of vodka, raspberry instead of cranberry and lemon rather than lime.

Ingredients – Fruity raspberry complemented by zingy lemon mixed with triple sec and London Dry Gin.

Pina Colada Sharp zingy pineapple, blended with coconut pulp and white rum. This cocktail transports you to a beach on a tropical island. Inspired by a trip to Puerto Rico – and a Pina Colada demonstration at the Bacardi distillery – this cocktail was born out of the idea of using only pure, fresh ingredients.

Ingredients – Coconut water, fresh pineapple juice, white rum.

Whiskey Sour One of the icons of the cocktail world, this was a must have in the collection. The omission of egg white is a bonus for allergy sufferers but can be added to enhance this serve for those that enjoy the texture.

Ingredients – Smooth Irish Whiskey sharpened with lemon juice, sugar and bitters.

Pornstar Martini Created by Douglas Ankrah in London in the 90s, this classic serve is a favourite of cocktail consumers. Serve with a prosecco shot (to be consumed alongside the flesh of a passionfruit garnish) to cleanse your palate before enjoying the flavour bomb in the glass.

Ingredients – Sweet vanilla, sharp passionfruit juice and smooth vodka.

badly. My head chef has been with me since the beginning and Diego, my manager, started with me during the first lockdown.

They’re probably the reason why I was able to take my focus off Shaker and look at other projects, such as Mr L’s.” Other challenges include rising costs; in recent times, Shaker’s energy bill has tripled. “You can’t put your prices up to cover those costs as people just won’t go out for dinner. I think we’re all stuck between a rock and a hard place at the moment. It’s definitely tough, but I’m a stubborn culchie so I won’t be giving up any time soon.” Rising costs mean people aren’t going out as much and that’s where Mr L’s Cocktails come in. “If people are going to be drinking at home, then they might as well be drinking something good. When I make a cocktail for a customer, my aim is to make them smile. I think we've achieved that with the range.”

The whiskey sour cocktail works well when it’s topped with ginger ale, as well as a whiskey highball. The Cosmo topped with ice over Sprite is delicious, while the Pornstar Martini works with Prosecco and Sprite too. “I’ve found all these other uses for the cocktails, which I think really shows their versatility.”

Next up is an Espresso Martini and after that, the sky’s the limit.

“As well as new cocktails, I’d like to maybe look at a spirit down the line. Getting my head around how the wholesale industry works is a challenge, but one I’m getting to grips with.”

Irish cocktail making has come a long way since Paul started mixing drinks over 20 years ago. The Irish, he says, are the best bartenders in the world. “I think the Dead Rabbit proved that if the Irish can get to grips with craft mixology, there's nobody that can do it better.

They’ll serve you an amazing drink but they’ll have the craic with you as well. Some of the younger people coming into the industry now are starting to do really well in international competitions. It's only a matter of time before we have an Irish world champion.”

"When I make a cocktail for a customer, my aim is to make them smile"

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Your Local Wholesaler For Over 50 Years

OUR STORY At BWG Foods wholesale division we’re passionate about quality, food safety and great value for money. Through our offering and expertise, along with our commitment to outstanding service, we aim to exceed customer expectations.

One of our key strengths is our local presence around the country meaning we are always close to you, no matter where your business is.

BWG Foods is a proud member of Bord Bia’s Origin Green sustainability programme since 2020. We are committed to the transition to renewable energy, to source our products more sustainably, and to reduce our carbon emissions and waste.

Industry leading storage and distribution ensures your order arrives in premium condition.

We deliver your order fresh, on time and in full, every time.

You’ll have peace of mind knowing we’re helping you serve the best.

At BWG Foods wholesale division, we continue to deliver for over 20,000 local businesses through our network of 22 cash & carry branches and our foodservice businesses. Please remember, we are here to support and serve you during

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COVER STORY

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NEW ERA Powerscourt Distillery has launched its brand new release, the estate distilled Fercullen Falls blended Irish whiskey

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owerscourt Distillery has introduced its first blend with whiskey distilled on-site at Powerscourt. Fercullen Falls is a blend of malt and grain whiskeys, with a high malt content highlighting the unique style of the Powerscourt Distillery. The malt whiskey has matured in first-fill ex-bourbon barrels

and the grain in a combination of ex-bourbon and new heavy char oak casks, making it a 50/50 blend.

The brand name Fercullen is the anglicised name for “FeraCulann”, the Gaelic name given to the ancient and strategically important lands that surround and encompass Powerscourt Estate. Literally translated, it stands for “Men of Cuala” or “Men of the Wicklow Mountains” and it's fitting that "OCualann", the Irish name for the Sugarloaf Mountain, the key identifier of this location, is celebrated in the Fercullen Whiskey logo.

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COVER STORY

L to R – Gerry Ginty, COO & Co-Founder; Caroline Gardiner, Head of Marketing; Kevin McParland, Cask Sales Manager; Karen Noble, Visitor Centre Manager; Ryan Stapleton, International Sales Manager; Paul Corbett, Head Distiller; Santina Kennedy, Food & Beverage Specialist; John Cashman, Head of Whiskey

“The 50% malt content in the blend adds to the complexity and depth of flavour, which is very different to what other blended Irish whiskeys are offering” Paul Corbett, Head Distiller and Blender Commenting on the new brand, Head of Whiskey for the Distillery, John Cashman, said: “With this release, The Powerscourt Distillery is heralding the start of a new era for the Distillery with the inclusion of malt whiskey distilled right here in Powerscourt. As a proud Wicklow man, it is wonderful to be part of the first (legal!) whiskey distilled in Wicklow in over a hundred years. The team has worked very hard to develop and deliver Fercullen Falls Blended Irish Whiskey and we are very pleased with the results.”

Drawing from its unique location, the name refers to the Powerscourt waterfall, Ireland's highest waterfall at 121 metres.

Its contemporary design evokes thoughts of whiskey falling into a glass and shared amongst friends.

Caroline Gardiner, Powerscourt Distillery’s Head of Marketing, said: “This new expression from Powerscourt Distillery will ensure our whiskey is relevant to a new generation, an audience which is driving the growth of Irish whiskey, who seek quality, not quantity.”

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COVER STORY

Tasting Notes Nose:

innamon and fresh orchard fruits, C herbaceous with brown sugar, toffee and a distinct maltiness.

Taste: Rich, soft and sweet. Vanilla icing and malt spice with a peppery clove finish.

Finish: W arming malt spice with good length, drying at the extremities of your tongue.

"Fercullen Falls further adds to our value proposition with a high-quality blend that is able to compete amongst Ireland’s best known blended Irish whiskeys” Ryan Stapleton, International Sales Manager

The whiskey is bottled at 43% ABV, higher than a standard malt whiskey blend, making it perfect for enjoying straight or as a base for your favourite cocktail.

About Powerscourt Distillery…

Powerscourt Distillery is a 20,000 square foot, state-of-the-art whiskey distillery and contemporary visitor centre located in the Old Mill House on Powerscourt Estate. With the first production of new make spirit in June 2018, the visitor centre opened its doors in May of 2019, offering a delicious insight into a fully operational whiskey distillery. Guests are guided through a full visitor experience including production processes along with viewing plant facilities and the distillery’s centrepiece, custom designed copper pot stills from world-renowned Forsyths.

The entrance is through the old Mill house which dates back to the 1730s. The original building has been faithfully

restored and extended to accommodate visitor facilities adjoining the production area. Tours also include a visit to the on-site maturation warehouse that's used for filling and storing the whiskey casks.

For enquiries, please email trade@powerscourtdistillery.com

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PARTNER PROFILE

Tis (almost)

Season the

PARTNER PROFILE

Barry & Fitzwilliam share a few of its signature cocktails for the season that’s almost in it

Tia Espresso Martini

Disaronno Sour Disaronno enjoys cult status as an Italian style icon – smooth taste, unmistakable aroma, unique and distinctive design of the bottle, original square cap and the golden label that adds a sense of contemporary elegance and style.

Disaronno is the proud ambassador of the ENDLESS DOLCEVITA, telling a story through the iconic postcards of the Italian beauty, thanks to a new world of reference.

Recipe: • 50ml Disaronno • 25ml fresh lemon juice • 5ml sugar syrup • Egg white (optional) Pour Disaronno over ice, add a squeeze of fresh lemon juice and top up with soda water. Stir and garnish with lemon zest.

Tia Maria is the must-have ingredient for this classic cocktail. The Tia Espresso Martini has been the classic evening pick-me-up since its creation in the 1980’s and it’s as delicious today as it’s always been.

Made with Madagascar vanilla, Jamaican rum and 100% Arabica coffee, Tia Maria has a classic roasted, full-bodied and rich taste. An exclusive cold brew extraction process gives it its distinctive intense coffee aroma, which is followed by notes of chocolate and pipe tobacco, caramelised cane sugar and vanilla.

Recipe: • 25ml Tia Maria • 25ml Vodka • Single or double shot of espresso • Coffee beans 1) Fill a martini glass with ice and set aside to chill 2) Pour Tia Maria, vodka and espresso into a cocktail shaker with a lot of ice 3) Shake the ingredients together 4) Empty the martini glass of ice 5) Pour in the contents of the shaker using a strainer and sieve into the glass 6) Finish with three coffee beans

The Busker Irish Whiskey An Irish whiskey brand with a strong line up – four types of products from single grain to single malt and the single pot still, all the four existing expressions in the Irish whiskey world.

Clear distinctive tasting notes combine with an affordable price.

With The Busker Irish Whiskey, its roots may run deep at Royal Oak Distillery and it may call Co Carlow home, but only in wandering far has this smooth, authentic Irish whiskey found its true place in the world. Here, among the spirited like you.

Recipe: • Fill a high ball glass with ice • Pour The Busker Irish Whiskey • Top up with Ginger Ale • Stir and garnish with a wedge of lime and Busk It! 1) One part The Busker Triple Cask 2) Two parts ginger ale

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GIN

A round up of some of Ireland’s favourite gins and mixers

GIN up

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GIN

A PERFECTLY BALANCED MIX Made by Suntory, Roku Gin is created using six different botanicals

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n Japanese, Roku translates as the number six. Inside every bottle of Roku Gin, consumers can find six very special botanicals that are sourced in Japan – Sakura flower, Sakura leaf, Yuzu peel, Sencha tea (green tea), Gyokuro tea (refined green tea) and Sanshō pepper. Each botanical has been harvested at the peak of its season to extract the best flavour and distilled to fully embody the blessings of nature. The harvest of the four seasons has been blended to create Roku’s balanced flavour. Suntory’s mastery of this process is the result of extensive experience gained over decades making gin. Suntory developed its own multiple distillation process as a result of the special features each botanical brings to Roku Gin’s perfectly balanced mix. https://rokugin.suntory.com/en/na

THE FOOD GIN Skellig Six18 Gin is created in Cahersiveen where the mountains meet the sea

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aunched in Chapter One restaurant in Dublin in October 2019, renowned chef Ross Lewis and his team played a part in devising the recipe for Skellig Six18 Gin which reflects the Skellig coast and is, says the Distillery, very much a ‘food’ gin for people who want to discover how flavours are put together. Collaborating with sea foragers, land foragers, chefs and fishermen, three botanicals are used to make Skellig Six18 Gin; yarrow, which grows wild in every ditch in Europe, birch sap and fresh Douglas fir needles. Skellig Six18 Distillery is located in what was previously a manufacturing plant for textiles in Cahersiveen, right on the Ring of Kerry. The distillery’s visitor centre is proving a hit with both international and domestic visitors, while exports are a priority going forward. www.skelligsix18distillery.ie

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PARTNER PROFILE

Sip Into

SOMETHING To kick off the festive season, Schweppes has launched its Christmas campaign

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reland and Northern Ireland’s number one mixer, Schweppes, is kicking off the festive season with its campaign, ‘You’ve got the Christmas spirit, we’ve got the tonic!’ The popular Christmas campaign will once again raise people’s spirits, driving relevance with the brand at this key time of year.

Kicking off in November, the campaign will create cut through in moments that matter spanning across TV, out-of-home, social and PR and experiential activations across both on and off trade.

Schweppes will drive footfall into on-trade venues this festive season, by offering consumers a complimentary Gin & Tonic. The campaign will see over 2,500 drinks served to target consumers across participating bars on the island, positioning Schweppes as the mixer of choice this Christmas.

Andrea Whyte, Marketing Director, Coca-Cola HBC said: “Christmas remains a pivotal time for the Schweppes brand. Demonstrating the popularity of the number one mixer, over 1 million litres of Schweppes was sold in the grocery channel last December, which is around 24 litres every minute!* Together with our customers, we will ensure that Schweppes plays its part in spreading Christmas spirit across the country.”

Aisling Wilde, Frontline Activation Lead at Coca-Cola Ireland also said: “Our hope is that Schweppes forms part of the enjoyment during the festive season this year with friends and family. We will continue with that tone

ef stive! of voice and we will also respond to consumer demand for a high-quality product to pair with premium spirits during the holiday season.”

ON-TRADE The brand’s mission this Christmas will be to support the on-trade during one of the busiest periods of the year. On-trade deals and free stock will be provided to outlets, driving transactions and availability of key Schweppes packs. The support will include glassware and ‘gin trees’ to keep the brand top of mind for customers and patrons alike in outlet.

Schweppes is also continuing to build relationships with bar staff across the country and will share a newly developed ‘suggested serve’ booklet, to provide some new Schweppes inspiration for Christmas menus.

The Schweppes sales team will also work in partnership with outlets to activate the brand on menus, highlighting mixability opportunities and suggested serves.

Schweppes will also provide mixability gift boxes including samples of Schweppes Pink Soda and Elderflower, glassware and miniature spirit bottles for key on-trade customers to provide as giveaways on their own social media channels, driving interaction this Christmas.

With additional takeovers by the brand at flagship venues in Dublin, Cork, Galway and Belfast, visibility of Schweppes will be at an all-time high this Christmas.

ABOUT THE BRAND *Nielsen MAT Sept 2022

Schweppes retains the crown as Ireland’s number one mixer, holding 47.6% value share of the category*. It has also proven itself to be a resilient and adaptive brand. As the country’s best-loved premium mixer, Schweppes has over 200 years of experience creating sensational tonic waters and mixers. In 1783, Jacob Schweppe created the first carbonated tonic water and since then, the brand has introduced a variety of new flavours that continue to excite Irish customers, including award winning Slimline Elderflower Tonic Water & Pink Soda Water.

For more information, visit www.coca-cola.ie

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ng PARTNER PROFILE

Under

starters orders

A combination of hand foraged botanicals and a unique distillation technique makes Silks Irish Dry Gin stand out from the crowd

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he name “Silks Irish Dry Gin” is inspired by the colourful jockey silks worn at Bellewstown racecourse, which can be seen from the family-owned Boann Distillery where the gin is distilled in small batches.

Silks Gin is composed with 14 distinct botanicals which are macerated for 24 hours before slow distilling with vapour infusion in a 500ltr custom “Bennett” copper pot still. The signature botanicals have been hand foraged from the Cooney family apple orchards at the foot of the Hill of Tara in Co Meath – apple blossom from the trees, honey from the beehives and elderflower from the hedgerows. This unique combination of botanicals

and distillation technique creates a floral forward contemporary style gin with bright citrus aromas. Silks Irish Dry Gin is perfect served in a classic G&T with a slice of red apple and superb in a classic martini.

Recently awarded Gold by the Beverage Testing Institute and 93 points at the IWSC Awards, Silks Irish Dry Gin is hand distilled at the Cooney family owned Boann Distillery in the heart of the Boyne Valley and distributed exclusively in Ireland by Barry and Fitzwilliam.

For more information, visit www.silksgin.ie, www.boanndistillery.ie or @silksgin on social media.

Gin school

FIRST FOR CITY OF TRIBES The country’s first dedicated gin school opened its doors in Salthill earlier this year

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alway-based craft gin company Tribe Irish Gin recently opened the doors to Tribe Gin School – Ireland's largest and Galway's first, dedicated gin school. Following a refurbishment of €140,000, the new 1400 sq ft space can seat 22 people at a time for gin classes and boasts a range of unique design features including an apothecarystyle botanical pick n’ mix area for pupils to choose their own distinctive flavour combinations.

Developed in March 2021 by four Galway natives, Tribe Irish Gin and Gin School came to life in the throes of a global pandemic.

Founded by Adam Scally, Cormac

Commins, Ciarán O’Domhnaill and Michael Allen, the friends wanted to create a gin that would appeal to the modern day ‘tribal beat’ of the city, while the gin school would offer Galwegians and visitors alike a unique experience and opportunity to learn about the age-old gin-making process in a fun, fresh environment. Tribe Gin uses locally sourced seaweed and botanicals native to the West coast along with lemon, heather, cassia and cardamom. The gin took home a Gold Medal at The Spirits Business Gin Masters 2022, the largest Gin Masters to date with 513 entries. www.tribegin.ie

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GIN

With new additions to the range planned for 2023, the future is looking bright for POACHERS DRINKS

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MIXIT UP

ith its seven-strong range of innovative mixers and tonics, fast-growing Irish brand Poachers Drinks has tapped into a rich family history in hospitality with a dynamic modern approach. Brendan Colbert is a Founder and Managing Director of the brand and comes from a family with a long history in the food and drinks industry, spanning eight generations. “We launched Poachers to offer a uniquely Irish solution to complement the fast-growing international spirits sector,” he says. “We have amazing produce in Ireland and a fantastic history of spirits production. We wanted to evolve that history in creating a range of modern, dynamic Irish drinks. People are simply more adventurous and demanding in their choice of drinks now. The growth in our business since full reopening in January 2022 has been highly substantive.

“With Poachers, we want to lead the customer on an exciting adventure of taste and fun while experiencing our exceptional quality.

Growing many of our own ingredients allows us to control quality.

Where we can’t grow it ourselves, we source sustainably from the best producers available and the communities they support.”

New product launches Poachers’ award winning range is soon to be extended for 2023 with some exciting new additions. “We are adding some delicious new products to the range for 2023 including ‘Poachers Lemon and Irish Mint Tonic’ and a new ‘Poachers Grapefruit Soda’. It will extend our range to accommodate across the full spectrum of white and dark spirits.”

New international partnerships for 2023

Premiumisation continues to be the driving force for the mixer market going forward. Colbert says: “There’s a continual change in the dynamic of the marketplace and a more educated customer willing to spend more on quality. We are hugely excited about 2023.

The opportunities presenting themselves for Poachers Drinks are opening up on a global scale. We have just signed an exclusive five year agreement with a strategic partner for the development of the fast-growing Chinese market, which is hugely exciting.”

The brand is looking to expand existing markets in the US, Europe and the Middle East. “Finding the right partners in new markets is a critical factor in our business. You have to have a level of trust and commitment to build a partnership for the long term.”

With its superb, committed team – an intrinsic core part of the business – Colbert has big plans for Poachers in the year ahead. “Retail is the next extension of the business. We have a high-quality proposition for the customer and some exciting new announcements to make for 2023.”

Find Poachers award-winning, sustainably made Irish mixers in all the best bars, hotels and restaurants across the country

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GIN

d l o G

Gunpowder Gin takes Gold for Ireland at top international awards

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FOR GUNPOWDER

rumshanbo Gunpowder Irish Gin has won the International Spirit Brand of the Year at the prestigious 2022 Wine Enthusiast Star Awards. The Leitrim brand defied the odds by coming out on top against some of the biggest spirit brands in the world and was the only Irish brand and one of just two European distilleries to make

the shortlist.

The Shed Distillery was also the only fully family-owned company in the running, competing against Dwayne the Rock Johnson’s Teremana Tequila and Brown Foreman’s Woodford Reserve. It also went up against Sazerac Buffalo Trace, representing the USA and Moët Hennessy‘s Ardbeg, representing Scotland. The win was announced live on screen from the US on Thursday November the 3rd to over 80 staff and local supporters gathered at The Shed Distillery in Drumshanbo, Co Leitrim.

The annual Wine Enthusiast Star Awards are regarded as a global industry benchmark. Winners will be honoured at a black-tie gala in January 2023 in San Francisco.

Drumshanbo Gunpowder Irish Gin has become one of the great success stories of Irish business in recent years.

Launched in summer 2016, it is the first ever brand from The Shed Distillery of PJ Rigney, Drumshanbo, Co Leitrim and in the course of just a few short years, has become a remarkable global success.

Now selling in over 80 countries from London to New York, Sydney to Capetown, it is one of the fastest growing super-premium gin brands in the world. The brand is listed in prestigious venues including Disney, Cunard, Target in the US, Selfridges in the UK and listed in prestigious venues including the George V in Paris, Claridges London, The Four Seasons New York and Ashford Castle Estate in Mayo.

"Drumshanbo Gunpowder Irish Gin has become one of the great success stories of Irish business in recent years"

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GIN

r e d w o p n u G Fresh Twist gets a

The drinks industry was out in force for the launch of DRUMSHANBO GUNPOWDER Irish Gin with California Orange Citrus

Gary Cahill and Damien McCarthy

H

John Rondi (Junior) and John Rondi (Senior)

Denise Rigney, Adi Manish Dooley and Patrick Rigney

Jen Rondi, David Donnelly and Roisin Rigney

eld at Nolita Dublin, mixology stars Johnny Drinks flew in especially from New York for the occasion and were joined by a host of well-known faces and special guests from the top bars and venues across the country. The Shed Distillery’s PJ Rigney, his wife Denise, daughters Roisin and Maeve and their son Brian also made a rare appearance at the event, which was hosted

by The Shed Distillery and Dalcassian Wines and Spirits.

The bar and restaurant industry was wellrepresented with guests including Roly’s Bar and Bistro owner Adi Manish Dooley, Paul Williams, General Manager of 37 Dawson St, Imelda Scally of Fire Restaurant, Richard McDermott from the Odeon Group as well as Aoife Hayes, Marketing Manager at Dalcassian Wines & Spirits.

David Donnelly, Event Manager at The Shed Distillery hosted a memorable evening and even donned a specially designed orange blazer in honour of the occasion. Special cocktails created for the event included a ‘Golden State of Mind’ Gin & Tonic, the Curious Cosmo with fresh lime juice and cranberries and the popular Gunpowder Margherita featuring Tequila Reposado and cracked sea salt. Drumshanbo Gunpowder Irish Gin with California Orange Citrus features exotic layers of fresh citrus, oriental botanicals and gunpowder tea, with added subtle hints of California Orange citrus.

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OF THE

AWARDS 2022

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OF THE

AWARDS 2022

Celebrating excellence at the 2022 Bar of the Year Awards

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hey were a long time coming but the 2022 Bar of the Year Awards didn’t disappoint. The past couple of years have presented the on trade with unprecedented challenges, but the resilience that pubs and bars around the country have shown has been nothing short of remarkable.

That tenacity was rewarded at this year’s gala awards ceremony, which was held on the 22nd of August in the Clayton Hotel Burlington Road, Dublin. Hosted by Alan Shortt, it was a night to remember, where the gathered pubs, bars and hotels let out a sigh of relief and celebrated a return to normality. Nominated for the first time at this year’s event, BAR 1661 won the overall Bar of the Year award, along with the Innovative Bar accolade.

The poitin bar is proof that creativity and a determination to do things differently are still valued in this industry. Other winners on the night included Durty Nellys Bar and Restaurant for Tourist Bar of the Year, The Power House Bar at Roe & Co Distillery for Visitor Attraction of the Year and Peadars Bar in Moate, who took home the Dog Friendly Bar of the Year award.

The Bar of the Year Awards are dedicated to

raising the profile of the licensed trade and recognising the establishments that have gone above and beyond when it comes to good customer service. Whether you’re a traditional, long-standing pub or a new arrival on the scene, the Bar of the Year Awards exist to celebrate and recognise your efforts. Congratulations to all the winners at this year’s event and we look forward to seeing you again next year!

"The resilience that pubs and bars around the country have shown has been nothing short of remarkable"

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BAR OF THE YEAR AWARDS 2022

BAR OF THE YEAR Sponsored by Licensing World

BAR 1661 Innovative Bar of the Year Sponsored by Moutai Ireland

Since opening its doors in 2019, BAR 1661 has created a permanent home for Ireland’s original native spirit. Named for the year poitín was banned in Ireland, BAR 1661 is the 2022 Bar of the Year and was also named Ireland’s most Innovative Bar at this year’s event. Judges

commented on the exciting, innovative drinks menus, the team of staff who are genuinely passionate about what they do and the sense of community that the bar has managed to create and nurture in Dublin 7, despite its relatively short life so far.

5 STAR HOTEL BAR OF THE YEAR Sponsored by Schweppes

Prince of Wales Cocktail Bar, Ashford Castle Hotel Built in the late 1800s, the Prince of Wales Cocktail Bar is to this day reminiscent of its captivating past, the perfect place to enjoy your favourite tipple or a pint of Guinness.

Judges commented on the warm and welcoming greeting they received from all members of staff, the beautifully presented drinks and complementary snacks.

Silver – Park Hotel Kenmare Bronze – The Garden Bar, Killarney Park Hotel

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OF THE

AWARDS 2022 BAR FOOD OF THE YEAR The Blue Haven, Kinsale A most deserving winner and an institution in Kinsale, The Blue Haven caters to all tastes. Bar food at the hotel is modern and well executed, with all menus carefully designed using locally sourced ingredients and a little bit of imagination. Judges were impressed by the variety of dishes and attention to detail. The Blue Haven was also named Hotel Bar of the Year at this year’s Awards.

Silver – The Black Forge Inn Bronze – Blake's Corner Bar

BAR MANAGER OF THE YEAR Jim Gordon, Revolution Craft Beer & Whiskey Bar A recognised personality in Waterford City, Jim ‘Flash’ Gordon is known for his work with Waterford City Centre, Waterford Business Group and developing local tourist trails.

Flash is always welcoming, a fountain of knowledge of everything whiskey and craft beer related and a quizmaster with a great sense of humour.

Flash is also a qualified chef and will regularly be found cooking up a storm in the kitchen. A most deserving winner of this hotly contested category.

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BAR OF THE YEAR AWARDS 2022

BEST DESIGNED BAR/ INSIDE SPACE Sponsored by Malfy

McKendry's Bar at Galgorm Spa & Golf Resort Described by judges as a home away from home, McKendry's Bar feels like “an Irish bar meets an alpine log cabin with the character of a Sibin.” Judges also commented on the excellent whiskey menu, fantastic staff, great music and zero wait on orders.

Silver – The Snug Skerries Bronze – The Stores at 33 South Main

BEST NEWCOMER Sponsored by Istil 38

The Black Forge Inn A new and very busy pub, The Black Forge in Dublin is a venue for locals and those interested in enjoying themselves. The bar has been finished to a very high standard, staff are plentiful and the food was described by judges as ‘amazing’. Whether it’s crockery or ingredients, no expense has been spared. The Black Forge Inn also won the Outstanding Customer Service Award at this year’s event.

Silver – Lennan’s Yard Bronze – Jackies

CITY BAR OF THE YEAR 101 Limerick An extremely competitive category, 101 Limerick was described by judges as an excellent venue with engaging, competent staff and an interesting menu that caters for all customers. The multi-level bar, located on Limerick’s O’Connell Street, is a venue with an edge – a most deserving winner.

Silver – Left Bank Bronze – Old Town Whiskey Bar at Bodega

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OF THE

AWARDS 2022

COCKTAIL BAR OF THE YEAR Sponsored by Beam Suntory

The Tack Room at Adare Manor Described by judges as a ‘faultless’ experience, The Tack Room at Adare Manor is this year’s worthy winner of Cocktail Bar of the Year.

Bespoke cocktails have been created by Adare Manor’s expert mixologist, inspired by the history and heraldry of the Manor House itself.

Silver – Cask Bronze – BAR 1661

CRAFT BAR OF THE YEAR Sponsored by Hotel & Catering Review

Franciscan Well Bar & Brewery Loved by locals and tourists alike, ‘The Well’ has a deep-rooted passion for brewing and distilling, something that was very evident to our panel of judges. The Brewery has combined modern technology with age old tradition, with innovation to the forefront of the brewing process.

Silver – Lock 13 Brewpub Bronze – Mother Macs Public House

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BAR OF THE YEAR AWARDS 2022

DINGLE DISTILLERY WHISKEY BAR OF THE YEAR Sponsored by Dingle Distillery

The Shelbourne Bar, Cork Nestled in the heart of Cork’s famed Victorian Quarter, The Shelbourne Bar is a most deserving winner in this hotly contested category. Judges commented on the exceptional service, knowledgeable staff and convivial atmosphere and of course the Bar’s impressive range of whiskey.

Silver – Revolution Craft Beer & Whiskey Bar Bronze – Park Hotel Kenmare

LOCAL BAR OF THE YEAR Brady's of Shankill Brady’s of Shankill is all about the ‘local’. Judges commented on the lively, friendly atmosphere and the fact that staff knew over 90% of the clientele. Consistent staff training is very evident at this welcoming and well-run premises.

Silver – An Poitin Stil Bronze – Tom Sheridan's Bar & Restaurant Galway

LATE BAR/NIGHTCLUB OF THE YEAR Sponsored by Southern Comfort

Riot Bar, Dublin Judges couldn’t find fault with Riot, describing it as a dive bar with wonderful, friendly and engaging staff who can make a mean cocktail. Whether you’re after rock, indie or disco or just a pint and a slice of pizza, Riot’s got you covered.

Silver – The Front Door Pub Bronze – Left Bank

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OF THE

AWARDS 2022 RESTAURANT BAR OF THE YEAR Silken Thomas Food is the star of the show at Kildare’s Silken Thomas, a family run business operating for almost 50 years. Judges commented on the extensive menus and the obvious care that goes into every dish. A most deserving winner of this year’s Restaurant Bar of the Year award.

Silver – Railway Tavern Bronze – Annie Mays

TRADITIONAL BAR OF THE YEAR Sponsored by Mad March Hare

Mother Macs Public House Exemplifying the qualities of a top class ‘traditional’ pub, Mother Macs Public House or the “mother of all pubs” was described by judges as an “excellent venue”. Known for its large range of craft beers and impressive selection of whiskeys, Mother Macs is most praised for its warm and knowledgeable staff.

Silver – The Stags Head Bronze – John Kehoes

STAFF PERSONALITY OF THE YEAR Sponsored by Paddy Whiskey

Liam Flynn, The Black Forge Inn 38 LIC EN S IN GWOR L D. I E

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BAR OF THE YEAR AWARDS 2022

WINE BAR OF THE YEAR Piglet Wine Bar Innovation and expertise in all things winerelated have earned Piglet in Dublin the Wine Bar of the Year award. Judges described the excellent staff who took the time to walk them through the extensive menu, despite a full house, along with a warm and inviting ambience in the restaurant.

Silver – Vikkis Cafe & Wine Bar Bronze – House Limerick

OF THE

MEET THE 2022 WINNERS Bar of the Year 2022

Cocktail Bar of the Year

Sponsored by Licensing World

Sponsored by Beam Suntory

5 Star Hotel Bar of the Year

Craft Bar of the Year

Sponsored by Schweppes

Sponsored by Hotel & Catering Review

BAR 1661

Prince of Wales Cocktail Bar at Ashford Castle Hotel

The Tack Room at Adare Manor

Franciscan Well Bar & Brewery

Dingle Distillery Whiskey Bar of the Year

AWARDS 2022 Local Bar of the Year Brady's of Shankill Outside Space of the Year Fitzgerald’s Woodlands House Hotel

Sponsored by Dingle Distillery

The Shelbourne Bar, Cork

Outstanding Customer Service Award The Black Forge Inn

Sponsored by Sky

Dog Friendly Bar of the Year Peadars Bar Moate

Restaurant Bar of the Year Silken Thomas

Bar Manager of the Year Jim Gordon, Revolution Craft Beer & Whiskey Bar

Gastro Bar of the Year JP Clarke's

Sponsored by Paddy Whiskey

Gin Bar of the Year Gin Library at Galgorm Spa & Golf Resort

Tourist Bar of the Year Durty Nellys Bar and Restaurant

Bar Food of the Year The Blue Haven, Kinsale Best Bar to Watch the Match The Stores at 33 South Main

Best Designed Bar/Inside Space Sponsored by Malfy

McKendry's Bar at Galgorm Spa & Golf Resort Best Live Entertainment The Quays Bar and Music Hall Best Newcomer Sponsored by Istil 38 The Black Forge Inn City Bar of the Year 101 Limerick

Staff Personality of the Year Winner Liam Flynn, The Black Forge Inn

Hotel Bar of the Year

Traditional Bar of the Year

Sponsored by The London Essence Co.

Sponsored by Mad March Hare

Innovative Bar of the Year

Visitor Attraction of the Year Sponsored by Excel Recruitment The Power House Bar at Roe & Co Distillery

The Blue Haven, Cork

Sponsored by Moutai Ireland

BAR 1661

Late Bar/Nightclub of the Year Sponsored by Southern Comfort

Riot Bar

Mother Macs Public House

Wine Bar of the Year Piglet Wine Bar L IC E N SIN GWORLD. I E 39

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BACK BAR

Mark Commins, Andrea Kilkenny & Conor Graham, Barnacles Bar & Kitchen (pic Anita Murphy)

Barnacles

The duo behind Linnane's Lobster Bar have opened an exciting new venue in Salthill, Co Galway

Bar & Kitchen

B

arnacles Bar & Kitchen, now open at 163 Upper Salthill, is the newest venture from long-time friends and business partners, Mark Commins and Conor Graham.

The new venue sees the duo bring their passion for food and hospitality to Salthill, building on their success at Linnane's Lobster Bar as well as Flaggy Shore Oysters which they acquired in 2022 and operate from New Quay pier.

The new business combines a traditional Irish pub setting that’s complemented by quirky elements like artifacts from Galway’s Druid Theatre and menus that change in line with the seasons. The emphasis is on local

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produce and seafood inspired by the venue’s proximity to the sea. Signature dishes include roast whole west coast lobster with dulse seaweed, mint butter potatoes and Celtic salad, and Barnacles fish & chips. The Barnacles Sunday Roast is already set to be a favourite with diners.

Food is complemented by a drinks menu that includes prohibition-style cocktails, with many featuring spirits from nearby Micil Distillery. Sample cocktails include The Salthill Lady made with Micil Spiced Orange Gin, Cointreau, lemon, rosemary syrup and egg whites and the French 75, made with Gunpowder Gin, lemon, sugar and Prosecco.

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