Licensing World - Summer 2017

Summer 2017

Coca-Cola’s

Way Forward>>> 4 Senate Votes to Remove Good Friday Ban 5 Guinness Announces First Brewery Collaboration 8 Edward Dillon Celebrates 150 Years 8 Whiskey Distilleries Gearing for Faster Growth 30 Sky Bar of the Year Awards 2017 - Finalists Announced

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Contents

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NEWS COVER STORY Coca-Cola HBC's Louise Sullivan talks to Licensing World about making their zero sugar product range more accessible to customers.

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DESIGN TREND Nirvana Lighting's expert designer Ken Loughlin on how a versatile lighting scheme can enhance the value of your business.

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BARFLY Cask Bartender is World Class...A Little History of the Dublin Pub...

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THE BIG ISSUES DIGI calls for Governent supports to ensure continued industry growth.

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INTERVIEW Diageo's Nial Molloy on sustainable bars, spirit and cocktail trends, and bringing back old fashioned hospitality.

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BRAND NEW New drinks reflect the continuing popularity of craft beers, the ongoing gin explosion, and an appetite for aperitifs.

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WHAT'S NEW Galway city's Universal Bar & Kitchen is a big hit with locals and tourists.

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PUB PROFILE The Emporium Company has big plans for its four bars in Cork.

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SKY BAR OF THE YEAR AWARDS Find out who this year's finalists are in the Sky Bar of the Year Awards.

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BEER BUZZ Government supports tourism-friendly legislation.

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WHISKEY TALES Business is booming at lreland's largest whiskey bar.

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TRAINING Tia Maria helps hospitality businesses to perfect their coffee cocktail serves.

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BACK BAR President Trump sells Smirnoff, film star agrees dream deal with Diageo, and Five Lamps pays tribute to Bang Bang.

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Editor's Letter

While the craft beer sector has been at the forefront of the campaign to get The Intoxicating Liquor (Breweries and Distilleries) Bill 2016 passed, the impact of this legislation will be felt in the wider drinks community. This new bill will allow breweries, microbreweries, cider makers and distilleries to sell their produce on site to visitors, but its benefits won't be confined to craft beer breweries and distilleries. The craft gin sector and the craft whiskey sector, in particular, will benefit enormously from the legislation, which will hopefully become law later this year or early in 2018.

Licensing

WORLD Editor: Maev Martin Editorial and Production Director: Mary Connaughton Creative Director: Jane Matthews Designer: Antoinette Sinclair 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

Whisky is the second largest spirits category in the on trade after vodka. While volume sales are actually in decline, new and existing whisky drinkers are switching to more specialist and higher quality options. The popularity of malt whisky is on the up. In addition, the Irish whiskey category is the fastest growing premium spirit in the world. Irish whiskey sales have increased by over 300% in the last 10 years, accounting for almost one third of all Irish beverage exports.

If you add in the growing number of whiskey tourism trails that are springing up around the country to the mix, and the growing number of gin festivals and gin brands, then it becomes apparent that this legislation could be a massive business boon, not just for the producers and distributors of craft beverages, but for the wider tourism and hospitality industry. At a time when the industry is reeling from over regulation on certain aspects of its operations, and is crying out for long overdule regulation of the sale and distribution of alcohol, this Bill is a welcome legislative development. And a rare example of the government acting quickly to implement measures that represent good business sense.

All rights reserved. Every care has been taken to ensure that the information contained in this magazine is accurate. The publishers cannot, however, accept responsibility for errors or omissions. Reproduction by any means in whole or in part without the permission of the publisher is prohibited. Š Ashville Media Group 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 #SkyBarAwards17 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

NEWS ROUND-UP DALCASSIAN INTRODUCES VON HALLERS GIN

Denis English, Jameson Brand Ambassador, Sinead D'Arcy, Jameson International Graduate Programme Manager, Stephane de Bure, Regional Director Europe at Irish Distillers Pernod Ricard, and Joanne O'Meara, Jameson Market Activation Executive.

JAMESON WINS BEST GRADUATE PROGRAMME AWARD Irish Distillers has been honoured with the Most Popular FMCG Graduate Programme award for the fourth year in a row at the gradireland Graduate Recruitment Awards, along with the Silver Awards for Best Student Marketing Campaign and Best Graduate Recruitment Website. The Jameson International Graduate Programme was also announced as the eighth most popular graduate recruiter in Ireland. And the Jameson International Graduate Progamme was shortlisted for Graduate Employer of the Year, Best Graduate Training and Development Programme – Business/Management Programmes, and Graduate Employee of the Year for Denis English, Jameson Brand Ambassador, Thailand, and David Hackett, Jameson Brand Ambassador, China.The 2017 event attracted around 150 submissions and 7,500 students voted to determine Ireland’s most

Dalcassian Wines & Spirits is introducing Von Hallers gin to the Irish market. Only available in Germany and Ireland, the new gin was born in one of the world’s oldest botanical gardens in Göttingen, Germany, and slow-distilled at The Shed Distillery in Drumshanbo, Co Leitrim. Just over a year ago Drumshanbo Gunpowder Irish Gin took the country by storm and now its creator, PJ Rigney, has embarked on a new botanical journey with his good German friend, Count Carl Von Hardenberg Jr. Carl came over to learn hand-distillation at The Shed Distillery in Drumshanbo, where he discovered Irish botanicals and distilling with medieval copper pot stills. When he returned to Germany he wanted to create a recipe that combined the meticulous approach of his homeland with the freedom and inventiveness of Ireland. The quest began at one of the world’s oldest botanical gardens in Göttingen, where Carl handpicked German ginger and lemon verbena and brought them to The Shed Distillery in Drumshanbo to be slow-distilled by hand with fresh Irish Angelica. “Von Hallers Gin is exquisite served with premium ginger beer, large ice cubes and a small wedge of orange," says PJ Rigney. "This signature serve, Count Carl Von Hardenberg Junior & developed around two of the PJ Rigney toast their new creation, Von gin’s core botanicals, German Hallers Gin, at The Shed Distillery in ginger and orange zest, is best Drumshanbo, Co Leitrim. enjoyed over time, slowly, sip by sip.”

Senate Votes to Remove Good Friday Ban The Vintners Federation of Ireland (VFI) and the Licensed Vintners Association (LVA) welcomed the vote in the Senate on July 19th which passed all stages of the Intoxicating Liquor Bill 2017. This brings the abolition of the current ban on all licensed premises selling alcohol on Good Friday a step closer. The VFI and the LVA thanked Independent Senator Billy Lawless, who proposed the Bill, as well as Michael McDowell, Gerard Craughwell and Victor Boyhan, who co-sponsored it. The Bill will now be sent to the Dáil.

“We sincerely hope that it will be swiftly passed by the Dáil after the summer recess,” said LVA CEO Donall O’Keeffe.

VFI CEO Padraig Cribben said that removing the ban is positive news for the tourist industry as it fights the effects of Brexit and a weak Sterling.

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News

GUINNESS ANNOUNCES FIRST BREWERY COLLABORATION The fruits of Guinness’ first collaboration with another brewery were launched on the market in May. Guinness collaborated with the US-based Two Roads Brewing Co to create a pair of unique dark saison beers that are brewed with botanicals native to Dublin and Connecticut, the home of Two Roads Brewing Co. The resulting beers were brewed at The Open Gate Brewery, Dublin and The Two Roads Brewery, US, with the same theme and brewing specification used for each. However, each brew was adapted to use local botanicals - Irish mint, gorse and moss were used in the The Open Road beer, brewed at The Open Gate Brewery, St James’s Gate. Cedar and Sassafras from New England feature in the May The Road Rise beer, brewed at Two Roads Brewing Co in the US. The Open Road beer is 5.2% ABV.

Peter Simpson, Guinness Master Brewer, Ryan Crowley, Two Roads Brewing Co. Brand Ambassador, and Patrick Isard, Guinness Brewer

Pictured at the announcement are (l-r): Richard Murphy, Head of Business Solutions, Datapac and Mary Hayden, Financial Controller, Walsh Whiskey Distillery.

WALSH WHISKEY’S SOFTWARE MANAGEMENT SOLUTION Datapac recently implemented a customised ERP solution for Walsh Whiskey Distillery. The new system unifies Walsh Whiskey Distillery’s different departments, providing increased oversight and streamlining the company’s production and sales processes. The distillery has the capacity to produce eight million bottles of its Writers’ Tears and The Irishman whiskeys annually for export to over 40 countries globally. Having experienced significant growth in recent years and with further major growth planned, the company was looking for a scalable ERP solution that could unify these different departments and manage everything, from ordering ingredients to bottling and stock taking. “Datapac successfully moved all of our processes, including business operations from purchase and sales orders to financial services and even bottling and cask management, over to Microsoft Dynamics NAV,” says Mary Hayden, Financial Controller, Walsh Whiskey Distillery. “All systems are now unified and can be accessed as one, which gives us increased oversight of all operations. Reports are also now automatically generated, providing us with significant time savings while improving efficiency.”

Pearse Lyons Distillery To Open in September The Pearse Lyons Distillery on St. James Street is Dublin’s newest addition to a new generation of premium boutique distilleries.

Located in the heart of The Liberties in Dublin 8, it will open its doors to the public in September.

The property was acquired by Pearse and Deirdre Lyons in 2013.

Originally from Dublin, Pearse holds a Ph.D. in yeast fermentation and was the first Irishman to receive a formal degree in brewing and distilling from the British School of Malting and Brewing.

After working for Irish Distillers, he moved to the US in 1977 and in 1999 Pearse purchased the Lexington Brewing and Distilling Company in Kentucky. He is now bringing the know-how acquired in Kentucky back to Ireland, and has expressed his interest in becoming part of a whiskey trail in Dublin.

An investment of over w20m has been dedicated to this project and over the next few years it is hoped that the distillery will attract up to 75,000 visitors annually. The team at Pearse Lyons Distillery will be led

by Tracey Flinter, General Manager, and Gearoid Cahill, Head Distiller.

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News

WHISKEY DISTILLERIES GEARING FOR FASTER GROWTH

Edward Dillion CEO Andy O’Hara with Martha and Noel Keely at the celebrations in the RHK.

Louis Fitzgerald, Eamonn Fennell and Charlie Chawke at the celebrations in the RHK.

EDWARD DILLON CELEBRATES 150 YEARS Edward Dillon celebrated its 150th anniversary at a gala dinner in the RHK on July 19th. Hosted by CEO, Andy O’Hara, guests included Lord & Lady Henry and Iona Mountcharles, British Ambassador to Ireland Robin Barnett, Louis Fitzgerald, Tom Moran, Charlie Chawke, Tom Shipsey, Paul Cadden and Noel Keeley. Guests were welcomed to the Chapel of the RHK with a Moët & Chandon reception and an offering of bespoke cocktails that showcased a number of the Edward Dillon brands, including the Lynchburg to Manhattan with Jack Daniel’s Old No.7, the Electric Avenue with Bacardí Carta Oro, and the Hennessy Sidecar with Hennessy VS.

Senior Appointments at Febvre Febvre recently made two senior appointments to its team – Commercial Director Brendan Doyle and Brand Manager Audrey Underwood. Brendan joins Febvre with a proven track record in the drinks industry where he held roles in the on trade, off trade and wholesale sectors, as well as working with multiples, in the UK and Ireland.

Prior to his appointment, he was Sales Director On-Trade at C&C Gleeson. Audrey Underwood, who will focus on the development of various brands within the Febvre portfolio, joins Febvre from N. Conlon & Sons, motor dealers based in Kildare and Limerick representing BMW, Jaguar, Land Rover, MINI and Peugeot, where she was Group Marketing Manager.

Irish whiskey distilleries in Northern Ireland are part of an ambitious new strategy to grow exports and boost tourism. The strategy has been developed by the Irish Whiskey Association and was launched at the Old Bushmills Distillery in Co Antrim.

The Irish Whiskey Tourism Strategy aims to work with distilleries around the island to treble the number of visitors to Irish whiskey distilleries to 1.9 million by 2025. When achieved, this will deliver £1.1bn annually to towns across the island. The strategy is supported by Food NI and Tourism NI. “Irish whiskey distilleries are positioning themselves as key tourist attractions,” says Miriam Mooney, Head of the Irish Whiskey Association. “Already, The Old Bushmills Distillery and Echlinville Distillery at Kircubbin in Co Down are attracting more than 120,000 visitors every year.” Until recently, The Old Bushmills Distillery was the only distillery in the region. There are now three Irish whiskey distilleries in production and soon there will be four operating across counties Antrim, Derry and Down. “We believe that when Rademon Estate Distillery in Crossgar, Co Down and The Quiet Man Distillery in Derry open their visitor centres, the number of whiskey tourists travelling to the region may exceed 200,000 visitors every year,” says Miriam. “Local distilleries will play an integral role in making Ireland the world’s number one whiskey tourism destination.” Colum Egan, Irish Whiskey Association Chair and Master Distiller at Bushmills Distillery, says it is vital that the Irish Whiskey Association can work together with tourism authorities on both sides of the border to ensure the future success of Irish whiskey tourism and support the growth of distilleries across the island. Michele Shirlow, Chief Executive of Food NI and board member of Tourism NI, which launched the strategy, says they look forward to working with the Irish Whiskey Association and all distilleries “to create the best possible whiskey tourism offering that showcases all this island has to offer.”

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News

37 DAWSON STREET BOASTS CHAMPION SERVER

DAVY MACS SERVES THE BEST GIN & TONIC

Alan Glynn, from 37 Dawson Street in Dublin, has been crowned the 2017 Shortcross Gin Signature Serve winner for his cocktail, the ‘Cross Club.’ Alan Glynn will return to the distillery later this summer to start work on his once in a lifetime prize of distilling his own batch of gin alongside head Shortcross distiller, David BoydArmstrong. In celebration of their third anniversary, husband and wife team Fiona and David Boyd Armstrong invited mixologists and cocktail connoisseurs from across the country to tell their own Shortcross story, be it in the form of a perfect gin and tonic or a classic Shortcross cocktail. Hundreds of entries were whittled down to 22 finalists who were at Rademon Estate to showcase their own signature serve for the judges. David Boyd-Armstrong, Head Distiller at Shortcross Gin, Paula Stakelum, Executive Head Pastry Chef at Ashford Castle and Olivier Ward from Gin Foundry and Channel 4’s Sunday Brunch were all part of the judging team tasked with judging the Signature Serve event. Shortcross Gin has won numerous awards, including a gold medal at the recent San Francisco World Spirits Competition.

Waterford bar Davy Macs officially serves the best gin and tonic in Ireland, and they recently launched an exclusive Drumshanbo Gunpowder Irish Gin Garden to mark the national win. The garden, unveiled at an exclusive celebratory event, portrays Ireland’s favourite gin and the 12 individual botanicals from its recipe, and is a celebration of the collaboration between Davy Macs and Drumshanbo Gunpowder Irish Gin, which is slow-distilled by hand with oriental botanicals and gunpowder tea.

Davy Macs hit the headlines following last June’s national Gin and Tonic Fest when their Drumshanbo Gunpowder Irish Gin and tonic creation was voted the best in Ireland. The bar only opened at Christmas 2015 and already employs 30 staff. “Drumshanbo Gunpowder Gin, married with our bartenders, leads to the best gin and tonic experience,” says Davy Macs Bar Manager Sinead McDonagh.

The bar serves over 60 gins, from the exotic and contemporary to Irish and New World. Gin cocktails are also their speciality.

Johnstown Inn for Sale The Johnstown Inn in Co Kildare has been listed for sale by O’Neill & Co on the instructions of the Sheridan family who have successfully traded from the premises since 1989 and are now retiring from the licensed trade. The building is divided to provide restaurant and bar facilities, along with additional functions rooms at ground and first floor level, all serviced by a modern fully fitted kitchen.

The large function room to rear of the property operated as an entertainment venue in recent years and can be adapted for wedding or other large function requirements. There is also an opportunity to develop the existing infrastructure as redevelopment planning permission has been granted by Kildare County Council. For more information, contact the property agents O’Neill & Co on (045) 856604 or visit www.oneillandco.ie.

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News

MASTERCHEFS COOK UP A STORM IN DUBLIN Sisters Karena and Kasey Te Awa Bird, who were Masterchef New Zealand 2014 winners, were in Ireland recently to film their new TV series Karena and Kasey’s Foreign Flavours. The series follows their discovery of new food experiences around the world.

The Ireland show will broadcast live on national TV in New Zealand later this year to an audience of 250,000. Giving an introduction to Irish cuisine and the Dublin food scene, the sisters met and filmed four of Fáilte Ireland’s designated Food Champions - Garrett Fitzgerald, cook, author and co-founder of Brother Hubbard Cafés, sampled some boxty dishes with Padraig Og Gallagher, owner of the Boxty House, had a seafood experience at Klaw with Niall Sabongi, before getting into the kitchen to cook some tasty dishes with Seaneen Sullivan at L. Mulligan Grocer.

Double Gold for Boutique Whiskey

Karena and Kasey filming at L. Mulligan Grocer.

CORK LICENSEES PAY FOR BREACHING SKY COPYRIGHT Following successful legal action taken by Sky, the licensee of The Avondhu Bar in Cork has been ordered to pay e27,216 in damages for breaching copyright by showing Sky Sports to customers without a commercial agreement from Sky. Cork Circuit Court also awarded an injunction against the licensee prohibiting him or anyone acting on his behalf from showing Sky illegally in the premises. In separate cases, the licensee of O’Cionaigh’s was also found to be breaching Sky’s copyright by showing unauthorised Sky Sports programming in the premises. Cork Circuit Court has ordered the licensee of O’Cionaigh’s to pay over e16,000 in damages and costs and awarded an injunction against the licensee prohibiting him or anyone acting on his behalf from showing Sky illegally in the premises. An interim injunction was also obtained against the licensee of The River Lane, prohibiting him or anyone acting on his behalf from showing Sky illegally in the premises. An award of costs estimated at e4,000 was also made against the licensee.

In a separate case, Donnacha O’Leary, the licensee of Jim Cashman’s in Cork, has admitted to breaching Sky’s copyright by showing unauthorised Sky Sports programming in the premises. Mr. O’Leary has signed undertakings prohibiting him from showing Sky programming in the premises without the correct commercial viewing agreement from Sky Business. A penal notice states that Mr. O’Leary will be in contempt of court, for which he could ultimately be imprisoned, were he to show unauthorised Sky Sports broadcasts in the premises again. The remainder of the proceedings were settled between the parties out of Court.

Tipperary Boutique Distillery was recently awarded a prestigious double gold medal award for its Watershed whiskey in this year’s San Francisco World Spirits Competition.

First released last August, this nonaged single malt is the first whiskey to have been cut to 47% with water from the Ballindoney farm outside Clonmel where the Tipperary Boutique Distillery is situated. Watershed was first released in the US in March of this year via GRC Imports. “Being recognised at such an international level less than one year after our release of the Watershed is the stuff of dreams and a testament to the quality of our whiskey,” says Jennifer Nickerson, Managing Director of Tipperary Boutique Distillery.

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News

QUINTESSENTIAL RAISES €28M FOR LIBERTIES DISTILLERY Quintessential Brands announced a major investment in the Dublin Liberties Distillery Company on July 17th, which includes new banking facilities. It has agreed an e18.3m investment by Stock Spirits Group PLC in return for a 25% equity interest in Quintessential Brands Irish Whiskey Limited (QBIW). QBIW owns The Dublin Liberties and The Dubliner Irish Whiskey brands and its new whiskey distillery and visitor experience in Dublin is scheduled to be completed in the summer of 2018. As part of the total e28m investment in QBIW, a new e10m banking facility has been completed with Wells Fargo Bank. Stock Spirits Group owns and produces premium branded spirits and liqueurs that are principally sold in Central and Eastern Europe. The investment

by Stock Spirits comprises an initial e15m cash plus a further deferred cash consideration over a five-year period for the 25% equity interest.

QBIW will use the investment to complete the construction and fit out of the Dublin Liberties Distillery in Dublin 8, as well as to accelerate advertising and promotion of the brands, and stock maturation.

Bols Bartending World Championship 2017

Glendalough’s Wild Gin Negroni

Jessica Mili from Canada is the Bols Around the World Champion 2017 and Bols Genever Pioneer. Two thousand bartenders from 75 countries entered the Bols Around the World competition and Jessica was crowned the world champion at the awards in Amsterdam. “This year marks many firsts for Bols Around the World, which has been running for nine years,” says Huub van Doorne, CEO Lucas Bols. “This is the first time that the competition has been dedicated to Bols Genever and the first time that we have opened the competition to the public and taken over an entire street. This format allowed the finalists to not only demonstrate their cocktail creating skills, but also their hospitality in a real-life setting.” Jessica competed against finalists from Mexico, Malta, Canada, Poland, India, Russia and Japan, who each worked in one of the seven participating bars - Huf, Bar Paul, Lion Noir, Snappers, Rose’s Cantina, A l’Elephant du Congo and Bar Broker - on ‘Bols Geneverstreet’, which served as their stage for the evening. Each bar was decorated by each finalist to convey their Bols Genever concept and served their signature cocktail.

GOLD FOR GLENDALOUGH’S NEW GIN Launched only four months ago, Glendalough Distillery’s new Wild Botanical Gin has already scooped its first major award - a gold at the San Francisco World Spirits Competition. Glendalough Distillery’s Wild Botanical Gin is the newest addition to the company’s stable of gins. It uses fresh botanicals (never dried) from the Wicklow hills, sustainably foraged from March to October by Geraldine Kavanagh, which are then slow-distilled by stillman Rowdy Rooney. The new gin was launched in January and the feedback on the locallyforaged spirit has been so positive that the company is distilling twice a day just to keep up with demand.

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Cover Story

Giving people the drinks they want

Eating and drinking less sugar is an increasingly important issue for many people around the world, including in Ireland. Coca-Cola HBC's Director of Public Affairs and Communications, Louise Sullivan, talks to Licensing World about their latest on trade campaign to make their zero sugar product range more accessible to customers.

Coca-Cola HBC appears to be well prepared for the implementation of the proposed sugar tax, which is scheduled to be introduced in April 2018. Their statistics are impressive; since 2010 the company has reduced the amount of sugar in its portfolio by 8%. By 2018 they will reduce it by a further 5%, and by 2020 sugar will be reduced by 10%. “The sugar reductions that we have achieved so far are a result of the reformulation work that we have carried out right across our portfolio,” says Louise. “We have launched 28 new drinks since 2005 with less or no sugar.

Currently, 43% of all cola we sell across the island of Ireland has no sugar, and by 2020 that will have been increased to 55%. All our major brands have a zero sugar version available, with Coca-Cola Zero Sugar and Fanta Zero driving the growth in the no-sugar beverage category, and by April 2018 we expect that more than 60% of our sales volume will be of products containing less than 5g of sugar per 100ml.”

Coca-Cola’s Way Forward Louise points out that, together with The Coca-Cola Company, at CocaCola HBC they are evolving a longterm business strategy to give people around the world the drinks that they want. There are four strands to this strategy. “The first is reducing sugar and calories in several of our brands,” she says. “Globally, The Coca-Cola

Company is reducing sugar in more than 200 of its sparkling drinks to help consumers drink less sugar when they buy their products. Locally, we have eight sugar reductions in our pipeline, which are focused on reducing sugar, while still delivering the great taste that people love. Secondly, we are bringing new and different drinks to market. While CocaCola Classic will always be an important brand for us, we know that not everyone drinks sparkling soft drinks, so we are diversifying our portfolio. We already have a wide portfolio of drinks, including Fanta, Sprite, Schweppes, and our own Coca-Cola HBC brands such as Deep River Rock functional waters and new fortified juice drink range Vegified. We are continuing to expand that offering with brands like Appletiser, which is a

sophisticated blend of natural fruit juice and carbonated water and is also one of your five a day. Thirdly, we want to ensure that we are making no sugar drinks available where consumers want to buy them. The Coca-Cola Company’s global 'one brand' marketing strategy highlights our no-sugar versions of Coca-Cola alongside Coca Cola Classic. This is part of what we call our ‘Hero Zero’ approach, which is all about using the power of our brands to help consumers make the choices that are right for them. In Ireland, Coca-Cola HBC already sells more low and no-sugar beverages than any other company. However, we are continuing to evolve our sales and marketing approach to make low and no-sugar versions of our drinks the easier choice for consumers.

In Ireland, Coca-Cola Zero Sugar was relaunched last October with a new marketing campaign, new pack and new recipe. Since then, it has become one of the fastest growing non-alcoholic ready to drink brands in the market. In line with our Hero Zero strategy, we are making it available at the fountain or post-mix in as many places as possible, and we are ensuring that it is available in the right pack sizes for customers. Finally, we want to give consumers the information they need to make informed choices and we are doing that through our colour coded nutrition labels on pack. We are also creating portion size icons on multi-serve packs to show people how many portions are in each pack.”

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Cover Story

Hero Zero & The Publican Since its launch in October 2016, CocaCola Zero Sugar has grown by almost 20% in value and volume across the island of Ireland, and is driving solid growth in the no-sugar sparkling soft drink category. That's according to statistics from Nielson relating to the value and volume of beverage sales on the island of Ireland, which were published in May. Given the brand’s strong performance, Coca-Cola HBC Ireland and Northern Ireland is launching a new 200ml CocaCola Zero Sugar glass pack for the ontrade to meet consumer demand. “The recipe for Coca-Cola Zero Sugar is closer than ever to the taste of original CocaCola Classic, but without sugar,” says Gareth Devlin, National Account Manager for the channel. “There will be a significant below-the-line marketing push across the on-trade over the coming months. This will be supported by point-of-sale that will lead with the Zero variant, and creative activation through the development of ‘Coca-Cola Zero Cocktails’ to engage bar staff and consumers alike. With the 200ml pack launching into the on-trade from the end of July, CocaCola Zero Sugar will complement the existing offering, and is expected to drive incremental growth for pubs, hotels and premium cafés in particular. Our CocaCola range delivers 96% of all cola value in the on-trade and, within that, we know that the 200ml glass pack is the key driver. This pack is essential for the mixing occasion, and both Coca-Cola Classic and Diet Coke 200ml glass packs are worth e57.5m in revenue.”

"All our major brands have a zero sugar version available, with Coca-Cola Zero Sugar and Fanta Zero driving the growth in the no-sugar beverage category, and by April 2018 we expect that more than 60% of our sales volume will be of products containing less than 5g of sugar per 100ml."

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Design Trend IN ASSOCIATION WITH ENERGIA

Light Up Expert lighting designer Ken Loughlin of Nirvana Lighting explains the benefits of creating an effective and versatile lighting scheme to enhance the value of your business.

Mega Bulb SR2 Glass Pendant Light, a139

Pieces that set the tone or style of an establishment. Metal pendant shades or bare filament bulbs indicate a relaxed, contemporary vibe where the customer will find laid back dining, while chandeliers and elegant glass fittings suggest a more formal venue.

Thinking about the tone you want to communicate, what you’re serving and the atmosphere you want to create is vital as it has the potential to attract more customers when you get it right.

Work Shop Metal Pendant Light, Large, from a169

Kite Walnut Wood Pendant Light, from a298

DECORATIVE LIGHTING

The way we socialise in pubs and bars has evolved from going for a few drinks to include mix of entertainment, music and food.

To serve these changes venues are becoming multifunctional. As their operational requirements shift from day to evening, the ambience that the customer experiences needs to alter and reflect this.

While it’s not possible to alter the décor and furniture from day to evening, a cleverly designed lighting system allows you to create different moods and change the atmosphere. By understanding the layers of lighting and how they function you can create a very distinctive and welcoming space.

The starting point is looking at the way you and your customers use the space and identifying the style and tone that you want to project. From this you can refine your lighting requirements from each of the main lighting layers.

MOOD LIGHTING

An interesting layer that allows you to create different distinctive looks at the flick of a switch. Coloured LED mood lighting can create a more atmospheric feel in the evening for live music, events or intimate dining. It can add a party atmosphere to an otherwise sedate room. This obviously gives the venue more options around the kind of business they can cater for and attract.

Vertigo Black Pendant Light, a669.00

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Barfly

The Social Network

Marie Claire Whelan and Hayley Millner.

Colin Owens and Leah Browner.

Michelle Doogan at the World Class Irish Final 2017.

Andrew Dickey and Tiago T Lopes at Zozimus.

Cask Bartender is World Class

A

ndy Ferreira from Cask in Cork was announced as the ‘World Class Irish Bartender of the Year 2017’ at the Irish final of the competition which took place in Zozimus Bar in Dublin on May 30th. Andy will go on to represent Ireland in the World Class Global Final 2017, which will take place in Mexico City in September. The prestigious and respected mixology programme, World Class, celebrates the craft of bartending. To determine Ireland’s best bartender, some of the industry’s most influential figures joined this year’s judging panel, including Roe & Co Ambassador, Peter O’Connor, World Class Luxury Events Manager, Dan Dove, World Class Ireland Winner 2016, Andrew Dickey, and celebrity chef and co-host of MasterChef UK, John Torode, who took part for the second year running. Competing alongside Andy were Aidan Mulvaney from An Púcán in Galway, Karim Medhi from The Exchequer, Martin Holec from Delahunt, Alan Moore from Lemuel’s, and Mihai Pop from Chelsea Drugstore, all based in Dublin. All six finalists competed head-to-head in a series of complex challenges that tested them on all aspects of the craft of bartending.

This year, the finalists were also put through their paces in a speed challenge in front of a live audience. World Class is centred on the Diageo Reserve portfolio which the competing bartenders are encouraged to use, innovate and experiment with: Ketel One vodka, Cîroc vodka, Ron Zacapa rum, Tanqueray No. TEN gin, Bulleit bourbon, Don Julio tequila, Johnnie Walker Gold Label and Blue Label whisky, and malt whiskies, Cardhu, Singleton and Talisker, as well as Roe & Co premium blended Irish whiskey.

Pictured at the World Class Irish Final are finalists Martin Holec from Delahunt, Andy Ferreira from Cask and Mihai Pop from Chelsea Drugstore.

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Barfly

Liam Heneghan, The Merry Ploughboy, John Brady, Brady’s of Shankill, and Senator Gerry Horkan.

(l-r): Marcus Houlihan, The Long Hall, Willie Aherne, The Palace Bar, and Noel Anderson, The Bridge 1859.

Michelle Murray of McSorleys in Ranelagh, and Niall Collins, Diageo.

A Little History of the Dublin Pub

R

are photographs, artefacts and a specially constructed ‘snug’ are all featured in an exhibition that celebrates the role of Dublin’s pubs in the social, cultural and economic history of the capital.

The exhibition, which opened on June 1st in the Little Museum of Dublin and runs until September 24th, was created to mark 200 years of the Licensed Vintners Association. Visitors will get an insight into the history and development of the pub, from the ‘bruideans’ or early hostels of ancient Ireland, to modern times, as well as a tour of topics as diverse as bar-room politics, pop culture in pubs, pubs and Irish writing, the impact of the temperance movement, and pubs as barometers of social change.

“Whether its rebels in pubs, women in pubs, the temperance movement under Fr Mathew, or scenes from Sergio Leone’s spaghetti western ‘A fistful of Dynamite’ being filmed in a Dublin pub, there is something for everyone in this one-of-a-kind exhibition,” says Simon O’Connor, Curator of The Little Museum of Dublin. John Gleeson, Chairman of the LVA and owner of Gleesons of Booterstown, said that the history and traditions of 750 city and suburban pubs are part and parcel of the rich tapestry of Dublin life dating back over 800 years. “We are sure the founding fathers of the ‘Fair Trading Vintners Society and Asylum’ in 1817 would be extremely proud of the way the Dublin pub has remained at the heart of the community, while evolving to meet the changing needs of discerning Dubliners.”

Paddy McGowan (left), Bad Bobs Backstage Bar, and Tom O’Brien, The Ferryman.

(l-r): Enda Keogh, Peters Pub, with Deborah Maher and Shane Barry, Diageo,

(l-r): Donall O’Keefe, CEO of the LVA, Michael Hedigan, The Brian Boru, LVA Chairman John Gleeson, and Simon O’Connor, Curator The Little Museum of Dublin.

Nickie O’Hara, Keelings in Donabate and Matt Smith, The Lombard.

Tom Cleary, The Temple Bar, with Charlie Chawke.

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Big Issues

Government Must Support

Our Locals The Drinks Industry Group of Ireland (DIGI) is seeking to highlight the positive contribution that the drinks industry makes to the economic, cultural and social fabric of Ireland. DIGI is also calling for Government supports to ensure the continued growth and development of the industry.

O

’Donoghue’s pub on Baggot Street in Dublin was the venue for the launch of DIGI’s ‘Support Your Local 2017’ campaign on May 24th and for the publication of a new report commissioned by DIGI and written by DCU economist Anthony Foley entitled 'Ireland’s Hospitality and Drinks Sector and Your Constituency.'

The launch was accompanied by a panel discussion hosted by broadcaster Ivan Yates, with contributions from the Irish Tourist Industry Confederation Chief Executive, Eoghan O’Mara Walsh, DIGI Chair and Heineken Ireland Managing Director Maggie Timoney, DCU Economist, Tony Foley, and publican and Fine Gael councillor, John Clendennen of Giltraps Pub in Kinnity, Co Offaly.

The DIGI-commissioned report reveals that Ireland’s hospitality sector supports almost 210,000 jobs nationwide. A total of 7,193 pubs, 3,161 off-licences, 2,406 restaurants, 983 hotels, 483 wholesalers and 98 producers purchase e5.7bn in materials and services, pay e2.9bn in wages and deliver e6.4bn in tourism spend each year, in cities, towns and villages. The report breaks down these figures on a constituency basis, demonstrating the extensive reach of the sector and its importance to local

economies across the country. In Tipperary, for example, it supports 4,000 jobs and pays out e87m in wages, while in Dublin west the industry employs 6,290 people and drives e140.8m in wages.

“This report demonstrates in clear and specific detail how important the drinks and hospitality sector is to Ireland as a whole, and to local economies and communities the length and breadth of the country,” says Maggie. “As we enter a new period of economic uncertainty in the form of Brexit, Government and industry must collaborate to ensure that hospitality businesses are protected from the worst of the fallout. At the moment, we are doing the opposite: local consumers and tourists are being stung by our high alcohol excise tax. In the long term, this is bad for business.

Our hospitality and pub culture is a huge draw for tourists. Ireland’s hospitality sector is heavily reliant on the UK and, as price-sensitive British tourists seek out better value with their weaker sterling, we are hamstringing ourselves precisely at a time when our economy must be as diversified and prepared as possible.”

DIGI, through the Support Your Local campaign, believe that the

Government should reduce excise tax in the Budget to protect a sector that is central to Ireland. Ireland’s overall alcohol excise tax is the second highest in the EU, behind only Finland. By drink category, Ireland has the highest wine excise, the second highest beer excise, and the third highest spirits excise.

“High excise discourages spending,” says Maggie. “Considering the huge economic importance of the drinks and hospitality sector to the country, any slowdown in activity will do serious harm to many businesses, particularly in rural Ireland where tourism is in many cases the primary contributor to the local economy, if not the only one.

To make sure our economy is flexible and prepared for future shocks, we are calling on the Government to help protect Ireland’s drinks and hospitality industry by making the trading environment as friendly as possible to business owners and consumers, primarily by reducing excise tax.”

Her concerns are echoed by Donall O’Keeffe, Secretary of DIGI and Chief Executive of the Licensed Vintners Association (LVA), who fears that Government policy, combined with the threat of Brexit, may be jeopardising pubs and the wider drinks industry. “In

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Big Issues

improving their teamwork skills. * 64% say it has boosted their confidence. * 58% say it has improved their social skills. * 56% say it has improved their organisational skills.

Ireland’s drinks industry employs 92,000 people. Economically, the broader hospitality sector purchases e1.1bn worth of Irish inputs annually and exports e1.25bn worth of produce, contributing to growth in both urban and rural areas.

Our Passion for the Pub

real terms, the excise tax on a pint of beer served in Ireland is 1,000% higher than in Germany,” he says. Indeed, research conducted by Amárach Research among 1,000 people on behalf of DIGI, which was commissioned to track sentiment towards Ireland’s drinks and hospitality sector, revealed that 73% of people believe that the average Government taxation on a pint of beer is too high.

“We are concerned that the high levels of excise tax on alcohol will continue to put extreme pressure on Irish publicans, hoteliers, restaurants and the wider hospitality industry in the coming years, risking job creation and investment in the domestic economy,” says Donall. “This tax is a tax on jobs, on consumers and on tourism. When faced with challenges like Brexit, we need to ensure we take action to protect, encourage and develop our tourism product, and particularly those industries that drive it. We believe that

government must look to reduce the excise rates on alcohol that are among the highest in the EU. This would assist the drinks and hospitality industry to continue to innovate its offering and remain an attractive destination for our largest tourism market.”

There’s No Place Like Home More than half (55%) of Irish people visit Irish pubs when travelling abroad, while nearly two thirds (63%) of us celebrate family occasions like birthday parties, communions and christenings in the local pub, restaurant or hotel. Other key findings of the Amárach Research include: * Of the 27% that say they work or have worked in the hospitality industry, 42% took the job for the purpose of full-time employment, while 23% say it was to help pay for college fees. * 70% credit the hospitality industry with

“We are calling on the Government to help protect Ireland’s drinks and hospitality industry by making the trading environment as friendly as possible to business owners and consumers, primarily by reducing excise tax.”

Maggie Timoney, Chair of DIGI and Managing Director of Heineken Ireland.

Research conducted by the VFI among 1,500 Irish people and tourists, gauging attitudes to the pub, reveals that over 50% of the population visit the pub at least once a week. A further 47% frequent the pub to enjoy a meal, demonstrating the high-quality food offering and value for money available in pubs. These and other findings of the research were published at the VFI’s annual conference in Athlone on May 9th. 88% of people surveyed said they want to see pub culture and heritage preserved, while 62% of people believe that the pub plays a pivotal role in local communities across Ireland. The research, conducted by the VFI in March 2017, also revealed that over half (53%) of respondents have enjoyed a first date in the pub. As a nation we continue to celebrate births and deaths in the pub, as proved by the extremely high numbers for christenings (82%) and funerals (89%).

The big Saturday night (31%) tops the poll as the favourite time people like to be in the pub closely followed by a sunny afternoon in the beer garden (26%).

Friday evening drinks after work are still a staple for the Irish, with almost 20% claiming this is their favourite time to be in the pub. “The results of this consumer research are very uplifting for the trade as it is abundantly clear that the passion for the pub amongst the Irish people is as strong as ever,” says VFI President Pat Crotty. “We, like everyone else, want to see the Irish pub culture preserved but it’s important that we build on our existing culture and heritage. We need to continue to move with the times, adapt to ever changing consumer demand, and ensure that we are giving people a reason to visit the pub.”

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Pull

“... it amo conti cons reaso VFI

Brand New

A

Long, low-alcohol Summer

New drinks recently launched on the Irish market reflect the Irish consumers' love affair with low alcohol and zero sugar products, the continuing popularity of craft beers, and the ongoing gin explosion, while new aperitifs are seeking to capitalise on the trend towards more occasion-led drinking.

S

What's Trending ebastian Brack, the owner of the Belsazar vermouth range, arrived in Dublin in May to present a new wave of mixology focused on creative recipes and drinks that are three times lighter in alcohol than standard equivalents.

Sebastian invented the Thomas Henry tonic range in 2010 and went on to invent the Belsazar range of Vermouth in 2013. Belsazar light alcohol signature drinks have now become drinks menu highlights in top bars and restaurants in cities such as New York and London, and Dublin has joined the charge this summer. Compared to other long drinks like a vodka and tonic, which clocks in at about 12% to 14% ABV, Belsazar drinks like the Rosé and Dry Tonic and the Red & Ginger have an alcohol content of about 4% ABV, making them a lighter but more interesting alternative.

Vermouth, a fortified wine, has always been an essential ingredient of classic cocktails, which left their mark in cocktail history over 100 years ago. “Belsazar vermouth from Germany’s Blackforest region merges the creativity and vitality of Berlin with the taste of exclusive natural wines and spices to create a unique

Belsazar Rosé and Tonic.

vermouth,” says Sebastian. “High quality, regionally produced wines from Southern Baden are exclusively used to produce Belsazar.” Just four years on the market, the brand is already a major international hit, as a component of classic cocktails such as the Negroni, the Dry Martini or the Manhattan while also spearheading the trend for lighter long drinks occasions. Each variety

of Belsazar has its own macerates, consisting of extracts from herbs, spices, blossom, husks and peels, which are left to mature in large demijohns. Belsazar’s finishing touch comes from a dash of fruit brandy. The vermouth is then stored in stone casks to allow its range of complex aromas and flavours to develop. Belsazar is distributed in Ireland by Dalcassian Wines & Spirits.

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Brand New

Boutique Distillery Presents Premium Gin

Bonac 24's raspberry and lime gin cocktail.

Premium Irish gin, Bonac 24, is the first product from a boutique distillery in Newtownmountkennedy, Co Wicklow, and it is now available in some of Ireland's best bars and restaurants. Bonac 24 features a blend of natural botanicals which deliver hints of citrus, mint and star anise. It was created by 25 year old entrepreneur, Gavin Clifford, and his father Michael. They became business partners following Gavin’s return from New York, where he had been working in the drinks industry. Their research took them on a tour of craft distilleries in France and the UK, before commissioning their bespoke copper still from one of the oldest still manufacturers in the world.

Bonac 24 is crafted in very small batches at the artisan distillery before being bottled, corked and labelled by hand.

The label shows an illustration of a bird in flight, featuring the 12 botanicals which are used in the distillation process. Bonac 24‘s perfect serve combines premium tonic water with a garnish of fresh mint and lime, while for the summer months, Bonac 24 has created a fruity garnish of raspberry and lime.

Summer in a (Beer) Glass

Zero Sugar Rush Continues

CollaGin Launches at The Loop

Britvic Ireland recently unveiled Club Zero Super Split, the new soft drink that combines oranges and vanilla, but with zero sugar. Sarah McPartlin, Brand Manager at Britvic Ireland, says the aim with the new drink is to represent a typical Irish summer filled with festivals, melting 99s and dodgy sunburn! As part of its campaign, Britvic has teamed up with weatherman, Martin King, to perform a display of the splits atop two ice cream vans heralding the start of a sampling campaign that will travel up and down the country this summer. Club have created a bespoke Club Zero Super Split Ice Cream van to support the campaign which will be travelling nationwide and sampling 50,000 complimentary bottles of the new product to the Irish public. Club Zero Super Split joins Club Zero Rock Shandy as the second zero sugar flavour that Club has launched this year.

The Loop at Dublin Airport celebrated an all-Ireland exclusive in June with the launch of CollaGin, the world’s first gin range distilled with pure collagen.

Oxford-based friends and self-confessed ‘gin-trepreneurs’ Camilla Brown and Liz Beswick, both left their respective jobs in PR to launch Young In Spirit, which will see a range of collagen distilled products hitting the market. CollaGin is the first offering from the pair. It is distilled once with the botanicals using triple distilled grain spirit. The gin is blended with anti-ageing botanicals, including vanilla, cardamom, liquorice, pink grapefruit, angelica root, orris, pink peppercorn, fresh orange, star anise, juniper, and coriander seed which, they claim, perfectly complements the effects of the collagen. CollaGin is distilled with the number one collagen brand in America which, they claim, does not affect the taste, smell, or appearance of the gin.

Northern Irish craft brewer Lacada has launched a new West Bay Citra Pale Ale. The new ale (4.6% ABV), developed by the brewery in Portrush, Co Antrim, is named after one of Northern Ireland’s most popular beaches, which is in keeping with the company’s policy of naming its beers after local landmarks.

The new bottle-conditioned beer, available in 330ml bottles, was taste tested at the first Portrush Beer and Food Festival in October and developed

by Lacada’s head brewer and one of Northern Ireland's most experienced craft brewers Laurie Davies. Meanwhile, the Wild Beer Co's latest beer is called Tepache. Traditionally made as a Mexican fermented soft drink (at a very low ABV), Tepache can be found throughout Latin America. Southern America is the inspiration behind this beer, so it makes sense that Southern American food makes a perfect pairing at dinner. Chorizo sausage with refried beans on corn tacos is perfect. Add lime, sour cream and coriander to top it off. Spicy sausage compliments with the spices in the beer, refried beans are cut by the brisk acidity, while lime provides a contrast to the earthy, fermented pineapple character.

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Interview

Sustainable Bars, Celebrity Bartenders Nial Molloy, Diageo Reserve and World Class Ireland Brand Ambassador, talks to Maev Martin about the drinks giant's premium spirits portfolio, sustainable bars, spirit and cocktail trends, and bringing back old fashioned hospitality to the licensed trade.

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ith Diageo's extensive Reserve portfolio in Ireland, the focus is on the four key brands – Tanqueray No.TEN gin, Roe & Co Irish whiskey, Ketel One Vodka and Bulleit Bourbon. “Roe & Co has been an amazing innovation for us, and being the only Irish brand that we currently have in the Reserve portfolio, it’s one that is very close to our hearts,” says Nial. “With an ABV of 45% and incredible depth of flavour, it’s a whiskey that is made to excel in cocktail culture around the world. Irish and American bartenders collaborated with us during the blending process, including Ken Herlihy from House in Dublin, Paul Lambert from The Blind Pig, Gareth Lambe of VCC and Brian Fogarty of Mulligan's Off Licence. Anna Walsh of MVP also came on board. Anna was the Ireland World Class Bartender of the Year 2015 and the insights she gained through her experiences representing Ireland at the World Class Global Final, together with her exceptional knowledge of premium spirits, were invaluable during

Nial Molloy, Diageo Reserve and World Class Ireland Brand Ambassador.

this process. These industry leaders gave vital feedback and suggestions to our Roe & Co Master Blender, Caroline Martin, during the development stage. I don't think there are many brands of this scale that involve bartenders in the creative process, but I think it is something that should, and probably will, happen on a more regular basis. Ultimately, our ambition is to further drive awareness of the premium spirits in the Diageo Reserve portfolio across all channels in both the on and off trade. In future, we envision bars receiving World Class accreditations, culminating in it being a standard for the drinks industry, similar to the Michelin standard in the food industry."

How Sustainable is Your Bar? Sustainability is in. And next year sustainability in bars will be the theme of Diageo's World Class Global training programme for bartenders. Nial cites Dandelyan in London, which is listed in the World's 50 Top Bars, as a fantastic example of a sustainable bar, along with movements like Trash Tiki. "The Irish bars of the not-too-distant future will

have more biodegradable straws, if they haven't eliminated them totally, more locally sourced ingredients, and will be offering incredible customer experiences, rather than just a standard drink," says Nial. "I would compare the bartenders that I deal with to top level chefs because they explore flavours and diverse local, as well as global, ingredients. For example, Andy Ferreira of Cask in Cork, Ireland World Class Bartender of the Year 2017, is Ballymaloe-trained and produces some truly exceptional drinks. Nearly all of his ingredients for his cocktails, outside of the spirits, are sourced from within a 15-mile radius of Cask and he changes the cocktail menu every eight weeks, which is no mean feat in this business. For example, there is a boar farm in Cork that Cask and their partner restaurant team at Greene’s have a great relationship with. Recently, Andy used some of the leftover boar fat to fat-wash Roe & Co for a drink, imparting an incredible mouthfeel, but without tinkering with the unique flavour of the whiskey itself. In addition, he uses defective strawberries that aren't

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Interview

Andy Ferreira shows of his cocktail making skills during the World Class competition in Zozimus in Dublin.

sold, but are still super flavoursome, for cocktails or syrups, so the whole concept is sustainable in as much as it can be. Andy also forages for a lot of his ingredients. He recently infused avocado stone and cacao husks with Zacapa 23 rum and created something truly unique and wonderful.

And instead of discarding the waste product, he used it for compost.

Sustainability is a concept guaranteed to grow in the licensed trade across the world. Diageo is committed to reducing its carbon footprint dramatically, as are most companies, and that will filter down into bars and the licensed trade itself. I’m excited to see how this develops.�

Spirit & Cocktail Trends There are some in the trade who are predicting that rum is the next big thing in the global drinks industry, while others say it will be tequila. In Australia and the US, tequila and mezcal are really taking off. "Ireland

"The Irish bars of the not-too-distant future will have more biodegradable straws, if they haven't eliminated them totally, more locally sourced ingredients, and will be offering incredible customer experiences, rather than just a standard drink." is certainly evolving very quickly in terms of food and drink culture, so rum and tequila will no doubt explode in popularity here too," he says. “I still think that gin and whiskey have another few years to go in the market in terms of mass popularity. However, I definitely foresee a similar uplift for tequila and rum. There are already outlets here, like 777 and a new venture in Cork called Tequila Jacks, that are looking to lead the charge. And with a Tequila Festival recently announced to take place in Dublin in November, I have no doubt that this will put tequila firmly on the map.

There are also many bars celebrating rum

here already, for example Tiki, which is always a fun concept. I see premium rums, such as Ron Zacapa, becoming even more popular, particularly in cocktail culture. Also, given that we have become more occasion-led in our drinking, you may well see aperitifs such as low ABV spritzers and vermouth-led drinks taking off as people continue to experiment and explore. World Class drink experiences are about quality, not quantity, when it comes to promoting responsible drinking. It is all about experimenting and savouring the drink in the same way that you would with food."

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Interview

Andy Ferreira from Cask in Cork, the World Class Irish Bartender of the Year 2017, with celebrity chef and co-host of MasterChef UK, John Torode, who took part in the judging process for the second year running.

Creating a Service Personality Nial has been working in the drinks industry for nearly 24 years. "I grew up in hospitality and when I was young and training it was very much about giving great service at all times," he says. "When I started out you had to do a four-year apprenticeship to be a bartender and there was great attention to detail, especially to the customer.

Then the boom came and the super pubs that sprang up were flooded with many unqualified bartenders who were often not very consumer facing. They were dealing with massive amounts of customers during extremely busy periods, so they were stressed and had no time to talk. There are still places where you get great service but I’m noticing a major lack of hospitality out there. That is why programmes like Diageo’s World Class Bartender Competition play an important role, highlighting hospitality and bartending as a career. How to interact with the customer is as important as creating a great drink and knowing the brands.

Our industry needs to place a greater emphasis on creating a service personality and on the development of hospitality skills in bar training programmes. Ireland could also benefit from a few more dedicated bartending schools to train Irish bartenders.”

"Our industry needs to place a greater emphasis on creating a service personality and on the development of hospitality skills in bar training programmes. Ireland could also benefit from a few more dedicated bartending schools to train Irish bartenders."

Nial believes that if bars start to look after their staff’s best interests, they will see them taking more of an interest in their work, resulting in better interactions with customers. “Some Irish bars are designed for customer aesthetics, not for functionality,” he says. “And you are only ever as good as your tools. The food and drink concept should be established first, creating a service blueprint, and the rest of the bar should be designed around that. When that happens, it creates a better service and supports a greater interest in the job on the part of the bartender."

According to Nial, the top 10% of bars in the world are constantly thinking about how they can enhance the customer experience in terms of product, service and the physical environment. "If an obstacle gets in the way of service they won't just solve it, they will exceed expectations in terms of how they address the problem, and they will put new and creative systems in place," he says. Nial advises publicans to look at the geographic location of their bar and what people in that area like, then evolve it to the next level. "Identify the cultures that are popular and are working, then design your operation around that," he says. "If 70% of drinkers consume beer, then make beer brands a big part of your drinks programme. If food is a big thing and there is a consistent food trend, incorporate that with a new twist that is distinctive to your operation. The same goes for spirits. Give them what they want, but make it stand out to achieve cut through.”

Heroing Your Bartenders Bartenders in the top 10% are beginning to become household names globally and Nial believes that this will happen in Ireland. "The global bartending community is small and networks well, so you will see an increasing number of pop-up events and an increase in guest bartending," he says. "Irish bartenders are keen to get involved in these initiatives." Nial is a big fan of 'heroing' bartenders. "Everyone loves to get credit for what they do. It encourages people to up their game and feel that their bosses and peers believe in them and support them, which will motivate anyone. Also, if a bartender is being promoted via social media, then he or she feels that they have a public profile that they must live up to and they tend to perform in line with expectations. Recently, Diageo Reserve ran an online media partnership with a popular consumer-facing site, heroing the six finalists in advance of the World Class Bartender of the Year Final, which was held in Zozimus at the end of May. This type of coverage was a big boost for the bartenders involved, highlighting the quality of their work and driving custom to their bars. If individual bars were to carry out similar activity in terms of heroing their staff and their talent, they would attract a really high calibre of staff, just by promoting their existing staff, and that would have a really big impact on their bottom lines."

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Commercial Profile

The

Perfect Mix

Since its launch in 2013, drinks distributor Counterpoint, originally known as Britvic Licensed Wholesale Ltd, has been expanding its service portfolio. Today, the larger operation is well placed to provide expertise and innovation to an on trade that is catering for an increasingly sophisticated customer base.

c

ounterpoint are proud to be the brand owners of hugely popular Irish heritage brands like Club Orange, Miwadi, and the recently re-launched Club Mixers. However, led by their new General Manager, Declan Morgan, the company is now providing premium and super-premium products in response to feedback from the on trade. And these new brands, including Chase vodka and the Siegfried and Shortcross gins, have

already distinguished themselves on the world stage at prestigious competitions such as the San Francisco World Spirits Competition. In addition, Counterpoint’s recent acquisition of drinks wholesaler East Coast Suppliers significantly improves their access to the Dublin market and expands their footprint in Leinster. As probably the largest beverage supplier to the on trade in Ireland, Counterpoint's 40-strong sales team, supported by 10 in-house customer care operatives, is now providing customers

with a series of new specialist services.

These include gin master classes and whiskey tutorials from their Master of Spirits and Whiskey, as well as cocktail training and drinks development support from their full-time mixologist. A dedicated wine department called Niche Vines provides knowledge and expertise to Counterpoint customers, and Counterpoint’s marketing team are developing customer-driven marketing plans to meet the needs of today’s discerning on trade consumers.

To understand the extent of Counterpoint’s enhanced services and explore its new premium brands, visit Counterpoint's new website at http://www.counterpointireland.com

CLUB TONIC

“New Improved Club Tonic, awarded Superior Taste Award 2017 from the International Taste and Quality Institute”

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What's New

UNIVERSAL

Appeal

An exciting cocktail bar and restaurant is a big hit in Galway city’s already bustling hospitality scene. Located at 9 William Street West, The Universal Bar & Kitchen is wowing locals and visitors alike with its seasonally-inspired craft cocktails and small food plates.

The kitchen is manned by Chef Paul Lewis.

T

he relative newcomer, The Universal Bar & Kitchen, is unique in terms of other bars in the west of Ireland in that it specialises in seriously good craft cocktails and classic cocktails. It also features a very creative kitchen that produces food inspired by global influences.

The bar design is pretty special, too.

The décor is a predominantly polished 1970s-inspired lounge-style shot through with anomalous odds-and-ends, fixtures and wall art. Since opening in October 2016, the bar and restaurant, which is located in the bohemian West End area of Galway city, has established itself as the kick-back spot of choice among style-savvy, drinks-literate and food-informed folk.

From the moment you step inside and

Conor Lynam, Owner-operator

see the retro-glam interior, it is clear that a confident and highly creative team are behind the venue. Their sense of playfulness and fun is evident in the offbeat wall art and sleek-meets-thrift décor mash-up. This mix of seriousness and playfulness is evident, too, in the cocktail menu. It features a new Mezcal and Jalapeño Margarita summer special, made with jalapeños grown down the road by Bia Oisín in Athenry. Alongside this is a simple selection of classics, such

Jack Considine, Co-owner

as a Gin Smash, Old Fashioned and Southside.

Contemporary favourites dominate the choice of wines, like, in the case of whites, an ‘Olivier Sinson’ Touraine Sauvignon Blanc, ‘Rivera’ Puglian Bombino Bianco and ‘Muller’ Gottweiner Berg Riesling and, in the case of reds, a Portuguese ‘Quinta dos Pocos’ Duoro and ‘Kellerie Kaltren’ Pinot Nero. The confident and accessible drinks list also covers 12 ‘craft on draft’ beers and cider.

“...The Universal fills a gap in Galway’s bar scene. We sell only Irish-made craft beer, only Irish-made craft gin and vodka. We use Irish whiskeys in our cocktails. We also have barrel-aged cocktails, which change monthly.

And our food is a break from the normal bar offerings.”

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What's New

THE TEAM Seven staff are employed at The Universal Bar & Kitchen. Conor Lynam is the owneroperator of The Universal, along with coowner Jack Considine. This isn’t their first venture into the hospitality trade. Conor and Jack co-own another bar which is just down the street from The Universal - they have been running the Bierhaus craft beer bar since 2005.

David Birdeau is the manager of The Universal. David worked in Ard Bia restaurant in Galway before joining Conor’s team. And before moving to Galway, he worked at Supply and Demand restaurant in Ottawa, Canada. “I feel that The Universal fills a gap in Galway’s bar scene,” says Conor. “We sell only Irishmade craft beer and only Irish-made craft gin and vodka. We use Irish whiskeys in our cocktails. We also have barrel-aged cocktails, which change monthly. And our food is a break from the normal bar offerings.”

KITCHEN CREATIVE The kitchen is manned by Chef Paul Lewis, who completed stints in Cork’s Café Paradiso, Ivory Tower and Jacob’s on the Mall, before taking on the role of Head Chef at Cork’s Boqueria, and then opening up his own bar and restaurant, An Cruibin - The Silk Purse, also in Cork. Paul works with Alberto Marino in the kitchen in The Universal five days a week, Tuesday to Saturday. Alberto worked under Spanish chef Paco Guzmán at El Tragaluz in Rota in Cadiz, Spain. Paul also worked under Paco at his restaurant Santa Maria in Barcelona’s Borne district. That's how Paul got to know Alberto, so they were familiar with each other’s cooking styles long before they joined forces again in The Univeral kitchen.

The food menu comprises sharing plates that are influenced by culinary styles from around the world, with Mediterranean, South American, Asian and North African influences all present, while Japanese, Mexican and Iberian flavours are to the fore. Customers can expect the following: crispy squid tentacles with misonaisse; tigres (stuffed mussels); tomato and anchovy toasts; hot ‘n’ sour soup with shrimp and mushroom dumplings; fresh goats cheese, jalapenos and corn pancakes with guacamole; monkfish yakisoba with rhubarb and mustard maki roll; hake with salsa verde, white beans, tomato, olives and roast peppers; chump steak teriyaki, Asiatic greens, sticky rice and togarashi.

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Pub Profile

Setting the bar for Hospitality

The Emporium Company recently invested circa €2.5m in refurbishment programmes across its four bars in Cork, expects turnover in excess of €7m this year, and has a threeyear growth plan that includes capitalising on other potential opportunities by way of management contracts, leases and strategic acquisitions.

The Emporium Company directors Ronan Murphy and Rory O’Doherty.

L

ed by Corkmen, Ronan Murphy and Rory O’Doherty, The Emporium Company has gone from strength to strength since its foundation last year.

The Emporium Company currently has commercial interests in four bars - J.J Coppinger’s in Midleton, The Castle in Glanmire, The Hunted Hog in Castlemartyr, and TradeHouse in Ballincollig.

The company hires 125 full time staff across these four premises and its 22.5m investment aims to create ‘something modern, fresh and new’ for Cork. “The population in each of the areas where our bars are located has boomed over the last number of years, and there was a significant gap in the market to meet the hospitality

needs of these growing populations,” says Executive Director and Head of Operations in The Emporium Company, Ronan Murphy. “The Emporium Company has been seizing those opportunities via strategic acquisition planning and commercial contracts. Each Emporium Company bar has its own unique and distinctive charm and style, while at the same time having a common ethos in respect of superior customer service and the maintenance of assets.

The bars not only offer consumers a vast range of speciality craft beers and spirits, but have also invested heavily in mouthwatering menu selections.” Where possible the group uses local suppliers, both for their refurbishment programmes but also for their day-to-day service requirements. Food is sourced from local

butchers, growers and fishmongers, including Ballycotton Seafood, Clifford’s in Castlemartyr, and Ó Crualaoí Butchers and Delicatessen in Ballincollig.

Ronan Murphy has over 10 years experience in the hospitality trade.

He previously operated a number of successful bars in Cork (The Riverstown Inn & Castle, Glanmire) and also worked in New York for a construction firm that specialised in the renovation and fit out of bars and restaurants. In early 2016, Ronan and Derek teamed up with Director and Head of Finance and Strategy, Rory O’Doherty and, along with funding partners and associates, the Emporium Company was born. Rory, who is a chartered accountant, previously spent a number of years working in corporate finance with global companies such as EY, EMC and Protiviti. In more recent times he has provided advisory services to a range of SMEs in the hospitality sector through his own boutique advisory firm, ODG Advisory.

“Rory and I are delighted with the direction the company has taken in its first year of business,” says Ronan Murphy. “It has been great to see these closed or under developing bars receive the much-needed revamp they required and see our visions for each premises come to life. We are now looking to expand our portfolio further, both in Cork and beyond. A key focus for us in the coming months is to push the management side of our business in which we offer asset owners a full suite of management services, including bar fit out and design, day-to-day operational management, staffing, stock maintenance, and financial expertise.”

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AUHOGTEULSBUTRL2IN1G,TO2N0RO1A7D DUBLIN

CLAYTON

#SKYBARAWARDS2017

SKY BAR OF THE YEAR AWARDS 1920's prohibition is the theme for this year's awards ceremony, which takes place on Monday, August 21st at the Clayton Hotel, Burlington Road, Dublin.

N

ow in their 12th year, the Sky Bar of the Year Awards are the premier awards for the licensed trade. They are dedicated to raising the profile of Irish pubs, and remind consumers about the excellent service and quality that exists in licensed premises throughout the country. From long established traditional bars to new arrivals, the Sky Bar of the Year Awards is the ultimate stamp of approval for the best of the best in the Irish drinks industry. Our judges site-inspected over 150 properties

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and winners have now been decided.

New to 2017, we are introducing the Southern Comfort People's Choice awards where the public vote for their favourite bar across the provinces. For the second year running, we hosted the live Bushmills Cocktail Bartender competition on 31st July in Zozimus Bar. Winners will be announced at the Sky Bar of the Year Awards, which take place on Monday, August 21st at the Clayton Hotel, Burlington Road, Dublin. To book your seat, contact Jacinta @ jacinta. orourke@ashville.com.

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BUSHMILLS COCKTAIL BARTENDER OF THE YEAR

All finalists competed in our live competition in Zozimus Bar on the 31st July 2017.

MICHAEL MCCAFFREY

NEIL MACDONALD

CHRIS HENNESSY

AETHER & ECHO

GALLERY CAFE BAR

THE DYLAN WHISKY BAR

BELFAST

BELFAST

KILKENNY

VIKTORIJA JAKOVICKAITE

SHYAM GOWRY

LUKE O'MEARA

BOW LANE SOCIAL

LILLIES BORDELLO

THE LIQUOR ROOMS

DUBLIN

DUBLIN

DUBLIN

BERNARD KOSELLEK

ADRIAN ZGANIACZ

DOMINIC ARMSTRONG

CORN STORE RESTAURANT

PARIS TEXAS

TOWN SQUARE GIN BAR

CORK

KILKENNY

BELFAST

#BUSHMILLSCOCKTAIL17 Enjoy Bushmills Responsibly.

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CONTEMPORARY BAR OF THE YEAR Sponsored by Diplomatico BLACKBIRD DUBLIN BRICKYARD GASTROPUB DUBLIN CENTRAL BAR MEATH DROP DEAD TWICE DUBLIN FILTHY MCNASTYS ANTRIM JJ COPPINGERS CORK RISING SONS BREWERY CORK WAREHOUSE BAR & KITCHEN DONEGAL

THE TAVERN BAR & RESTAURANT MAYO

THE GIN LIBRARY @ GALGORM RESORT & SPA ANTRIM

TRIBETON GALWAY

THE MARKER BAR DUBLIN

LOCAL BAR OF THE YEAR

THE MINT BAR @ THE WESTIN HOTEL DUBLIN

BAKERS CORNER CO DUBLIN

THE SIDECAR @ THE WESTBURY HOTEL DUBLIN

BRADY'S OF SHANKILL CO DUBLIN MOLLOYS BAR & GRILL DUBLIN

ARLINGTON HOTEL DUBLIN

PENNY HILL DUBLIN

HEADFORT LOUNGE @ THE HEADFORT ARMS HOTEL MEATH

SIN É CORK THE BARRELSTORE LEITRIM

TRADITIONAL BAR OF THE YEAR

THE BRIDGE 1859 DUBLIN

BRIDIE’S BAR & GENERAL STORE KILKENNY

THE LAURELS DUBLIN

COBBLER'S BAR MAYO KEHOES DUBLIN

HOTEL BAR

UNCLE TOM'S CABIN LOUTH

CITY BAR OF THE YEAR

PANORAMA BISTRO & TERRACE @ THE MONTENOTTE HOTEL CORK

FITZPATRICK'S BAR AND RESTAURANT LOUTH

LANGTON HOUSE HOTEL KILKENNY P.MACS DUBLIN

THE STAGS HEAD DUBLIN

LEFT BANK KILKENNY

J.W. SWEETMAN CRAFT BREWERY DUBLIN

TONERS DUBLIN

LEMON & DUKE DUBLIN

MURRAYS BAR DUBLIN

OSCARS CAFE BAR DUBLIN

THE JARVEY'S REST @ MUCKROSS PARK HOTEL KERRY

JOELS DUBLIN THE ELM TREE GLOUNTHAUNE CORK THE LOUNGE AT FIRE DUBLIN THE PIANO BAR @ RACHEL'S CORK

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5 STAR HOTEL BAR SIGNATURE LOUNGES & COCKTAIL BAR @ THE G HOTEL & SPA GALWAY THE CELLAR BAR @ THE MERRION HOTEL DUBLIN

BRADY'S OF SHANKILL CO DUBLIN

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HOTEL BAR OF THE YEAR

AN POITIN STIL DUBLIN

TOURIST BAR OF THE YEAR

TANYARD LANE OFFALY

SEVEN BAR GALWAY

THE OARSMAN LEITRIM

FITZPATRICK’S BAR AND RESTAURANT LOUTH

CARIBOU GALWAY

CANDLELIGHT BAR @ SIAM THAI RESTAURANT DUBLIN

THE DRAFT HOUSE GASTROPUB SLIGO

THE NEW YORKER BAR @ CORK INTERNATIONAL HOTEL CORK

SOUTH COUNTY CORK

REVOLUTION CRAFT BAR WATERFORD

THE CHOPHOUSE DUBLIN

BAR FOOD OF THE YEAR

BAR RUA DUBLIN

ANGELINA'S BAR DUBLIN

THE CELLAR BAR @ THE MERRION HOTEL DUBLIN

MCGETTIGAN’S COOKHOUSE & BAR @ THE NORTH STAR HOTEL DUBLIN

MOTHER MACS PUBLIC HOUSE LIMERICK

AN POITIN STIL CO DUBLIN

PENNY HILL DUBLIN

THE TAVERN BAR & RESTAURANT MAYO

AN PÚCÁN GALWAY

P.MACS DUBLIN

HARRISON'S BAR & RESTAURANT SLIGO

KNIGHTS BAR @ CLONTARF CASTLE DUBLIN

MICHAEL FLANNERY'S PUB LIMERICK

RESTAURANT BAR OF THE YEAR

FLANAGAN’S PUB MAYO

THE PORTER HOUSE MAYO THE PORTERHOUSE TEMPLE BAR DUBLIN THE QUAYS GALWAY THE STRAND TAVERN WEXFORD

GASTRO BAR FOOD OF THE YEAR Sponsored by Coca Cola BOW LANE DUBLIN BRICKYARD GASTROPUB DUBLIN

THE HARBOUR BAR CO DUBLIN THE STRAND TAVERN WEXFORD WEAVERS BAR & VENUE LOUTH

OUTSIDE SPACE OF THE YEAR AN PÚCÁN GALWAY BLACKBIRD DUBLIN CORCORANS BAR WEXFORD DYLAN HOTEL DUBLIN FILTHY MCNASTY'S ANTRIM LANGTON HOUSE HOTEL KILKENNY

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PANORAMA BISTRO & TERRACE @ THE MONTENOTTE HOTEL CORK THE ROOFTOP BAR AND TERRACE @ THE MARKER HOTEL DUBLIN THE TERRACE @ DINN RÍ CARLOW WEAVERS BAR & VENUE LOUTH

BEST DESIGNED BAR / BEST INSIDE SPACE BLACKBIRD DUBLIN

COCKTAIL BAR OF THE YEAR

Sponsored by Luxardo BOW LANE DUBLIN CANDLELIGHT BAR @ SIAM THAI RESTAURANT DUBLIN CASK CORK PERUKE & PERIWIG DUBLIN THE BLIND PIG DUBLIN THE LIQUOR ROOMS DUBLIN THE PIANO BAR @ RACHEL'S CORK

CASK CORK

THE SIDECAR @ THE WESTBURY HOTEL DUBLIN

LEFT BANK KILKENNY

VINTAGE COCKTAIL CLUB DUBLIN

LEMON & DUKE DUBLIN

CRAFT BEER BAR OF THE YEAR

JJ COPPINGERS CORK THE BARRELSTORE LEITRIM TRIBETON GALWAY WAREHOUSE BAR & KITCHEN DONEGAL WEAVERS BAR & VENUE LOUTH

BAR RUA DUBLIN

THE PALACE BAR & NIGHTCLUB MEATH

WEAVERS BAR & VENUE LOUTH

GIN BAR OF THE YEAR

THE WRIGHT VENUE DUBLIN

ELECTRIC CORK

BEST BAR TO WATCH THE MATCH

STREET 66 DUBLIN THE DINGLE WHISKEY BAR DUBLIN

CENTRAL BAR MEATH

Sponsored by Roe & Co

COSY JOE'S MAYO

BARBERS BAR DUBLIN

THE CASTLE GLANMIRE CORK

BUSKERS ON THE BALL DUBLIN

BUSKERS ON THE BALL DUBLIN

THE GIN PALACE DUBLIN

SLATTERY'S PUB DUBLIN

THE SIDECAR@ THE WESTBURY HOTEL DUBLIN

THE 51 DUBLIN

TRIBETON GALWAY

REVOLUTION CRAFT BAR WATERFORD

BEST NEWCOMER OF THE YEAR

AN PÚCÁN GALWAY

RISING SONS BREWERY CORK

MCHUGHS CLARE

THE PORTERHOUSE TEMPLE BAR DUBLIN

Sponsored by SKY

THE GIN LIBRARY @ GALGORM RESORT & SPA ANTRIM

BISON BAR DUBLIN DUBLIN

P.MACS DUBLIN

THE QUAYS GALWAY

Sponsored by Drumshanbo Gunpowder Irish Gin

CARIBOU GALWAY

BAKERS CORNER CO DUBLIN

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WAREHOUSE BAR & KITCHEN DONEGAL

AN PUCAN GALWAY

THE OARSMAN LEITRIM

THE QUAYS GALWAY

THE FOUNDRY NIGHTCLUB CARLOW

BRICKYARD GASTROPUB DUBLIN

ARLINGTON HOTEL DUBLIN

THE QUAYS TEMPLE BAR DUBLIN

THE WILEY FOX DUBLIN

WHISKEY BAR OF THE YEAR

TANYARD LANE OFFALY

THE FIVE POINTS ANTRIM

OLD MILL DUBLIN

BLACKBIRD DUBLIN

BEST LIVE ENTERTAINMENT OF THE YEAR

BLUE HAVEN BAR CORK

THE BLIND TIGER SLIGO

THE 51 DUBLIN

THE LIVING ROOM DUBLIN THE SIDELINE BAR @ THE CROKE PARK HOTEL DUBLIN WOOLSHED BAA & GRILL DUBLIN WOOLSHED BAA AND GRILL CORK

OUTSTANDING CUSTOMER SERVICE Sponsored by Heineken

THE BODEGA CORK

CARIBOU GALWAY

THE DINGLE WHISKEY BAR DUBLIN

MARQETTE BAR DUBLIN

THE RAG TRADER DUBLIN THE WHISKEY BAR @ INTERCONTINENTAL DUBLIN DUBLIN

BEST LATE BAR/NIGHTCLUB OF THE YEAR

PENNY HILL CO DUBLIN THE DRAFT HOUSE GASTROPUB SLIGO THE MAPLE BAR @ HOTEL WESTPORT MAYO

Sponsored by Schwartzhog

THE OARSMAN LEITRIM

CASK CORK

CLUB 92 DUBLIN

THE PIANO BAR @ RACHEL'S CORK

JJ COPPINGERS CORK

EMPIRE BAR DUBLIN

THE SIDECAR @ THE WESTBURY DUBLIN

MCHUGHS CLARE

HIGHLINE @ SOPHIE'S DUBLIN

BAR MANAGER

STREET 66 DUBLIN

LEFT BANK KILKENNY

Sponsored by Arc/ Bunzl McLaughlin

TO BE ANNOUNCED

04/08/2017 12:44

PROHIBITION

ENDS AT LAST! AUGUST 21, 2017

CLAYTON HOTEL BURLINGTON ROAD DUBLIN THANK YOU TO OUR SPONSORS

BOOK YOUR SEATS TODAY Contact Jacinta on jacinta.orourke@ashvillemediagroup.com or call 01 432 2201

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SOUTHERN COMFORT PEOPLE'S CHOICE AWARD 2017 #SKYBARAWARDS2017 @BAROFTHEYEAR #SOUTHERNCOMFORTPEOPLESCHOICE This year sees the launch of the Southern Comfort People’s Choice Award. The Sky Bar judges have shortlisted the bar finalists and now they are divided by province and are up for public vote. Four provincial bars will win for their province and one overall winner will be announced at the Sky Bar of the Year Awards. Every vote counts so make sure you get your vote in by visiting our website licensingworld.ie

Enjoy Southern Comfort Responsibly.

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Beer Buzz

Government Supports

Tourism

in

Craft Distilleries As consumer demand for craft beer continues to increase, many craft beer companies are introducing new varieties, expanding their production capacity, and looking beyond these shores for new markets. And recent government support is putting craft beer front and centre of Ireland's tourism offering.

C

arlow Brewing Company have remained at the forefront of the craft beer revolution in Ireland for over 20 years. In this time, the brewery has produced a wide range that includes traditional Irish beers, seasonal brews, their own interpretations of international beer styles, Falling Apple Cider and Craigies Irish Craft Cider.

Bursting with bold tropical flavours of grapefruit, passion fruit, apricot and peach, 51st State is a recent addition to Carlow Brewing Company's O’Hara’s range. "A carefully chosen hop blend provides an intense citrus aroma, while adding a well-balanced yet mild bitterness to this slightly hazy IPA with a light golden colour," says Noel Hearne, Marketing Executive, Carlow Brewing Company.

51st State is now available in bottles and kegs in a number of pubs, supermarkets and off licences nationwide. Carlow Brewing Company have also added a selection of beers from Austrian brewery Stiegl to their portfolio. Among the selection is Freibier, a non-alcoholic lager that is packed full of hoppy flavours. "This full bodied alcohol free beer is brewed using aromatic Austrian Saphir hops that give it a refreshing, lime-like taste," says Noel. "Since the introduction of Stiegl’s Freibier into the Irish market, its popularity has been steadily rising and it is now stocked nationwide in a wide range of

pubs, restaurants and off licences." Along with Frebier, Carlow Brewing are importing Stiegl-Goldbräu, a traditional full-bodied Salzburg beer, and Stiegl-Weisse, a fruity, aromatic wheat beer. The first recorded mention of Stiegl was in 1492 and since then it has developed from a small local brewery into Austria’s largest and most successful private brewery.

Bray-based Wicklow Wolf brewery is almost three years old now and is distributed widely across the country in draft and bottle format. "We have four beers on draft in pubs and we always have six beers in bottle format," says Quincey Fennelly. "Our most popular beer on draft is our Elevation pale ale and in bottle it is our IPA. Our latest release is 'SummerSalt,' which was canned on August 1st. This distinctive German gose wheat ale is crafted with Irish blackcurrants, Irish sea salt, and ground coriander seeds, making for a refreshingly tasty thirst quencher." Wicklow Wolf also boasts the only commercial hop farm in the country in Roundwood, where they grow two acres of hops. They will harvest them in late September/early October and use them in their fresh hop ale called 'Locavore.' This year Wicklow Wolf will host its first Harvest Hop Festival at the hop farm on August 26th, which will feature all things beer, as well as music,

artisan food, and local community activities.

Eyeing Up Export Growth In Northern Ireland, Whitewater Brewing Company commenced production at the end of May at a new brewery which the company has developed to increase capacity for export growth. The 15,000 square foot brewery is located at Castlewellan in Co Down and features a visitors’ centre. The new brewery, developed by owner Bernard Sloan, an engineer who is also the master brewer, has the capacity to produce around 40,000 litres a month and has scope for further expansion. “As well as a huge investment in the new brewery to expand capacity, we have developed R&D projects that will also increase our overall competitiveness,” he says. “We have other beers in the pipeline over the next few months. Our strategic focus is on expanding our market share in Northern Ireland and the Republic of Ireland and growing sales in Great Britain and further afield. We have now substantially increased volume capacity and we have the scope to add further fermenters and other equipment to produce up to two million litres a year.

There is also scope to expand the building for even greater growth." The brewery was originally formed in 1996 by Mr Sloan at Kilkeel in Co Down, just a few miles from the new premises. Whitewater Brewing has a portfolio of ales, lagers and stouts,

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Beer Buzz

Carlow Brewing Company have added a selection of beers from Austrian brewery Stiegl to their portfolio, including Freibier, a non-alcoholic lager.

A recent launch for Whitewater Brewing Company, Maggie’s Leap, is proving to be a major market success, attracting business from China.

pale Elevation ow ale is Wickl t os m f's ol W er be r la popu d on draft an is in bottle it their IPA.

51s is a t Sta te r ad ecen to ditio t n C B arlo Co rewin w m g O’ pany H 's ran ara’s ge .

"This Bill will put Irish brewing tourism on a level playing field with our European competitors and will allow visitors to sample a premium product where it has been made, further enhancing our tourism offering."

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Beer Buzz

several of which have won international acclaim, including International Brewing Challenge medals and UK Great Taste Awards for products such as its Belfast Brew (ABV4.6%) and Germanic style Hoppelhammer (ABV6%). Most of the products are on sale in hotels, bars and off-licences in Northern Ireland and the Republic of Ireland. Additionally, Whitewater has won business in Europe and China and they have also been approached to consider supplying theirs beers to the US. The company produces bottle-conditioned beers and ales and also supplies products in kegs to customers throughout Ireland. A recent launch, Maggie’s Leap, an IPA (ABV4.7%), is proving to be a major market success, attracting business from China.

is being contract brewed in Kilbarrack in north Dublin, but they are planning on setting up their own brewery and are currently looking for appropriate sites. The products were soft launched in nine bars in Dublin last December and they then started rolling it out nationwide in January.

The Pub Owner

Irish craft beer brewer Bru is planning to double the number of pubs it owns in the greater Dublin area over the next 18 months. The company is among the few craft breweries to open its own pubs, with three now operating in Fairview in Dublin, Navan in Co Meath and Newbridge in Co Kildare. The company has attracted several wealthy backers alongside its founders, including former Davy analyst and C&C finance director Alan Daly, who heads up the company, and aviation Meanwhile, new craft beer company leasing executive Eamonn Forbes.

Irishtown Brewing is launching into the Accounts for Boyne Valley Craft Brewery Russian market after rolling out in over show that the company made a slim profit 160 Irish bars so far this year. Irishtown of €67,000 last year but turnover more Brewing was set up by Flor Prendergast than doubled to €1.4m. The company has and Joey Shore, who worked together in Richmond Marketing and were responsible a strong focus on craft beers served in a for introducing brands including Hendrick's gastro pub environment. In addition to the pub play, the core brewery business has Gin and Fever Tree tonic into the Irish market. The company will invest €250,000 also expanded in the last year and is now exporting small volumes to Britain, Russia, in product development and marketing this year. It currently has two beers - Dublin the US, Spain, France and Canada.

Blonde, a lager, and Dublin Red, which is Supporting Tourism a pale ale. It is working on breaking into The Cabinet recently approved the retail market and entered O'Brien's off amendments to a law that will allow licences recently. It will focus on further breweries, microbreweries, cider makers exporting in 2018, with key countries and distilleries sell their produce on to include the US, Britain, France and site to visitors. The Intoxicating Liquor Italy. The beer was developed by Cuilan (Breweries and Distilleries) Bill 2016 will Loughnane of White Gypsy Brewery. It

allow the Revenue Commissioners to approve a licence for the sale of alcohol at craft breweries and distilleries between 10am and 6pm. The amendments confine the sale of liquor to visitors who have participated in and completed a tour of the premises. The bill will now be sent to committee stage and work its way through the Oireachtas. The Intoxicating Liquor Bill, originally introduced by Labour TD Alan Kelly in November 2016, has already received cross partypolitical support. The Irish Brewers Association has welcomed Cabinet support for the new law.

“We welcome the Government’s recognition of the growing contribution of the craft brewing sector to the Irish economy," says Jonathan McDade, Head of the Irish Brewers Association.

"With over 90 micro-breweries estimated to be in operation in Ireland, this sector is one of the success stories of the economic recovery and the potential for Ireland to capitalise on this for tourism growth is huge. This Bill will put Irish brewing tourism on a level playing field with our European competitors and will allow visitors to sample a premium product where it has been made, further enhancing our tourism offering. We look forward to working with elected representatives to ensure this Bill is passed as soon as possible.”

There has been incredible growth in the craft beer industry around the world in recent years and Ireland is no different, with an eleven fold increase in annual turnover since 2011. The industry is also emerging as an important employer in rural Ireland, with microbreweries employing 439 full time workers, as well as an estimated 392 people indirectly employed in the industry. The Intoxicating Liquor (Breweries and Distilleries) Bill 2016 will be of particular benefit to the smaller scale and local producers, in particular, as well as small batch distilleries and cider makers, who will now be in a position to expand their business capabilities.

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Ireland's Largest Whiskey Bar

Enjoy traditional Irish Music while you dine 7 nights a week with some of Ireland’s finest musicians from 7pm - 9pm with the Old Town Sessions

Live Jazz

every Thursday and Sunday from 9pm Enjoy our extensive selection of Whiskeys, Local Craft beers & wines. Brunch served 7 days up to 5pm, Steaks a speciality WHISKEY TASTINGS & BREWERY TOURS AVAILABLE

IRELAND’S BEST BEER

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11/08/2017 04/08/2017 12:38 10:18

Whiskey Tales

Bodega Boasts

Ireland's Largest Whiskey Bar Cork's Bodega bar is one of the country's most celebrated licensed premises. Visitors can enjoy cocktails, brunch or an evening meal in the comfortable surrounds of the old St Peter's Market. More recently, customers have been enjoying Bodega's most recent innovation - The Old Town Whiskey Bar.

The main bar in Bodega.

T

he bar is managed by Bodega's cocktail bartender James Campbell, who has worked in a number of well known Cork bars, including Barbarossa on Oliver Plunkett Street, where he learned his trade under the guidance of Brendan McCabe, as well as The Cornstore, Bar Pigalle, Pana and James St 1767, before joining the team at Bodega.

"I came on board about nine months ago to help Bodega open up a whiskey bar," says James. "I've been working in the bar trade for four years now and I've developed a love of whiskey during that time. The whiskey bar in Bodega opened seven months ago, so it is relatively new to the market, but business has been flying. The whiskey bar is extremely popular with locals as well as tourists. We

run tasting nights with representatives from different drinks companies, and tours of The Rising Sons brewery, which celebrated its third birthday on August 4th and is located across the road from the bar, are also available."

Bodega has a custom made 'Whiskey Bible' menu, which features 345 different whiskeys – and that is rising by about 10 to 20 bottles per week, according to James. "We offer a wide range of American whiskeys, white whiskeys or poitíns, Irish whiskeys, and whiskeys from Holland, Canada, India, Wales and Japan," he says. "Popular whiskeys in our American bourbon selection include the Makers Mark, Blanton's and the full Jim Beam range. When it comes to the Irish market, the entire Irish Distillers range is a big seller, including Jameson, Powers,

Three Swallows and their latest Method and Madness brand. "We are the first bar in the country to sell four measures of Method and Madness in one round, which came to â‚Ź780!" he says. "A South African businessman who had been drinking American bourbons asked one of our bartenders which was the best Irish whiskey. He recommended the Method and Madness 31 and explained that it was a new concept from Irish Distillers and he was sold. He didn't even ask the price."

Bodega works closely with other whiskey bars in the city, including The Shelbourne, which has a collection of 215 Irish whiskeys, and The Folk House in Kinsale. James welcomes the government's support for the new bill allowing distilleries and breweries to sell their produce on site. "It will broaden the market for whiskey and bring more jobs to the sector," he says. "This legislation will give the whiskey sector an additional platform for growth and increase awareness of the quality products in whiskey bars throughout Ireland."

The new whiskey cabinets at Bodega, which form the new centrepiece of the building.

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Training

Coffee Culture in the Cocktail Hour

Coffee drinkers around the world are now enjoying their favourite beverage, from the morning cup through to the evening cocktail, as the global love for coffee booms.

R

esearch shows that almost half of cocktail drinkers regularly choose flavoured cocktails, including those mixed with coffee (source: CGA Mixed Drinks Report 2016). From the classic Espresso Martini, to new and innovative serves like the Tia Maria Mint Frappe, coffee cocktails have never been more in demand. Tia Maria is leading this trend with the launch of the Tia Maria + Coffee Project and a selection of new serves that unite coffee culture and cocktail hour. Coffee connoisseurs can now sip on cocktails unlike anything they’ve ever tasted before, thanks to new recipes crafted by renowned mixologists and expert baristas.

As part of this Tia Maria + Coffee Project, Tia Maria launched a new on-trade initiative in June called The Academy. As a coffee training and education programme, The Academy is designed to help managed outlets, independent bars, and coffee shops perfect their coffee cocktail serves. The Academy kicked off with a coffee cocktail immersion and masterclasses taking place in the cool and funky Two Fifty Square roastery and coffee bar in Dublin, with top Irish mixologists in attendance.

“There’s an increasing love for coffee cocktails, which can be seen at worldclass bars in key cocktail cities, while artisan coffee houses are now serving cocktails through the night as a café nightlife culture continues to emerge,” says

(l-r) Kate Barry, Brand Manager at Barry & Fitzwilliam, Sorcha O’Leary, Brand Ambassador at Barry & Fitzwilliam, and Love Lauren, fashion and lifestyle blogger and Tia Maria Ambassador.

Roberto Garcia, Top Mixologist in Dublin and winner of the Tia Maria Signature Cocktail Competition in 2016, Declan Byrne, President of the Bartenders Association of Ireland, and BAI Treasurer Andy O Gorman.

Tia Maria ambassador and top fashion and lifestyle blogger Love Lauren. “The bartender and barista play a very similar role, so it’s no surprise that we’ve brought the two together to drive this new coffee revolution. The unique flavour of Tia Maria adds depth to any coffee-flavoured cocktail. Tia Maria can be mixed not only in classic cocktails such as the Espresso Martini but also in more innovative serves such as the Tia Maria Mint Frappe.”

Tia Maria is made using a blend of 100% Arabica coffee. “The complex aromatic structure of Tia Maria derives from the distinctive fresh notes of the premium coffee, the intense richness and Caribbean flavour of the Jamaican rum, and the softness and roundness of the Madagascar vanilla,” says Kate Barry, Tia Maria Ireland Brand Manager. “No other liqueur can make a coffee cocktail quite like Tia Maria. The coffee beans are expertly roasted, ground and left to macerate to produce this exceptional coffee liqueur. With the taste for coffee at an all-time high, coffee cocktails have never been more popular and Tia Maria is certainly happy to be leading the charge.

We’re urging all coffee lovers out there to unite and join us. We are excited to launch The Academy, which aims to highlight the business opportunities presented by coffee and cocktails to the on-trade, and we’re looking forward to sharing our expertise through training sessions in key cocktail cities.”

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Training

The story of Tia Maria dates back to the mid-17th century. When a beautiful young Spanish aristocrat fled the turmoil that colonial war brought to the island of Jamaica, her maid saved one family treasure, a small jewellery box with black pearl earrings and an ancient manuscript with the recipe for a mysterious liqueur.

The recipe was named after the courageous woman: Tia Maria. It was then rediscovered in the 1950s by Dr. Kenneth Leigh Evans, who began to produce and market it. It is still produced according to the original Caribbean recipe by ILLVA Saronno and is now distributed in over 60 countries, with Ireland being a key market.

Along with launching the Tia Maria Academy, this premium drink brand has also launched a new elegant bottle design featuring a contemporary twist.

Smooth lines give fresh definition to the timeless Tia Maria silhouette for a more slender outline. Bars across the country will also be delighted to hear that this new bottle design now fits bars' optics.

Tia Maria Coffee Cocktail Recipes

Tia Maria Cappuccino

Tia Maria Mint Americano

25ml Tia Maria, 25ml vodka,

25ml Tia Maria, double shot of

shot of espresso

espresso, 10ml sugar syrup, 6 mint leaves, 30ml sparkling water

TO MAKE THE FOAM… 100ml salted caramel or Morello cherry syrup, 200ml water, 2 egg whites, 2 cream chargers

Shake all ingredients and pour into glass. Add foam on top. Foam the drink. Garnish with salted fudge/a single cherry.

Tia Maria Iced Popcorn Frappe (l-r): Cian MacSweeny, Louis Williams, Adam McMenamin and Olena Vasylyuk.

"We are excited to launch The Academy, which aims to highlight the business opportunities presented by coffee and cocktails to the on-trade, and we’re looking forward to sharing our expertise through training sessions in key cocktail cities.”

Drop mint into shaker. Add all ingredients apart from sparkling water. Shake then pour over cubed or crushed ice. Stir. Top with dash of sparkling water. Garnish with mint leaf.

Tia Maria Mint Frappe 25ml Tia Maria, double shot of espresso, 6 fresh mint leaves,

50ml Tia Maria, 50ml milk, double

50ml fresh milk

shot of espresso, 20ml popcorn syrup

Shake all ingredients and pour over cubed ice. Garnish with popcorn.

Shake all ingredients. Pour over cubed ice. Stir and serve. Garnish with a sprig of mint.

Tia Maria Flat White Russian

Tia Maria Espresso Martini

25ml Tia Maria, 25ml Jamaican

25ml Tia Maria, 25ml vodka, single/

Rum, shot of espresso, 5ml demerara

double shot of espresso, 5ml sugar

sugar, laced on top with ice cold milk

syrup

Fill glass with cubed ice. Add all ingredients. Stir well. Lace milk on top. Garnish with chocolate powder.

Shake all ingredients hard. Double strain into a chilled coupe glass.

Garnish with three coffee beans.

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Back Bar

President Donald Trump is in the media every day and his distinctive persona is being used to promote global brands, including in the drinks industry. George Clooney's Diageo deal is truly the stuff of movies while, closer to home, Five Lamps Brewery is paying tribute to an eccentric Dublin character.

Diageo Buys Casamigos Diageo will pay up to $1bn (â‚Ź900m) to buy a tequila brand co-founded

by George Clooney. The movie star founded the Casamigos brand just four years ago with partners Rande Gerber and Mike Meldman. Diageo will pay $700m for Casamigos at first and then pay another $300m over 10 years if the brand reaches certain performance milestones.

George Clooney and Rande Gerber, an entrepreneur who is married to supermodel Cindy Crawford, have appeared in ads for the brand and Diageo says that the founders will continue to promote Casamigos and have a say in its future. The deal is expected to close in the second half of this year, subject to regulatory clearances. "If you asked us four years ago if we had a billion dollar company, I don't think we would have said yes," said Clooney in a statement after the deal was announced. "This reflects Diageo's belief in our company and our belief in our company and our belief in Diageo. We'll still be very much a part of Casamigos. Starting with a shot tonight. Maybe two." George Clooney said that Casamigos, meaning house of friends, was born from tequila-filled nights and was at first just for private events. Casamigos reportedly came about when the distiller making tequila for the friends told them the quantities involved meant they had to get properly licensed.

Own Beer for Bang Bang

Five Lamps Brewery has created a one-off seasonal beer, Bang Bang Bock, in tribute to the Dublin character Thomas 'Bang Bang' Dudley. In the 1950s and 60s Bang Bang was famous for roaming the streets of Dublin while carrying a brass key which he would point and roar 'Bang Bang' at passers by. A Dublin institution, Bang Bang both delighted and terrified tourists, postmen, children and adults alike. Bank Bank Bock is described as 'a malt beer with sweet, toasted and caramel undertones that deliver an intensely expressive nose. Inspired by the double hop process of the Bavarian

Trump Sells Smirnoff

Vodka brand Smirnoff has released a controversial ad that pokes fun at US President Donald Trump's Russian scandal. The ad features an image of a bottle of Smirnoff with the text: 'Made in America.

But we'd be happy to talk about our ties to Russia under oath.' The text alludes to President Trump's recent claims that he will testify to Congress, under oath, regarding a special prosecutor's probe into accusations that Russia influenced the 2016 US election.

Hallerthan region, the bock has a mild spice with a depth and richness not normally associated with lagers.'

Available on draft for a limited time only, Bang Bang Bock is available at Paris Texas Bar and Restaurant, 57 The Headline, Bull and Castle, The Back Page, Buskers Bar, Bourke's, The Bernard Shaw and Graingers CafĂŠ Bar.

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INFO@DALCASSIANWINES.COM WWW.DALCASSIANWINES.COM TEL: +353 (0) 1 2937977

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04/08/2017 01/08/2017 14:48 12:08

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04/08/2017 12:04 11:13