January February 2024 Issue of Drinks Industry Ireland

EDITO R I AL

New year, new challenges

H

appy new year one and all. I hope the year ahead will be a good one for you all but it will no doubt present its challenges too. We can already see these challenges emerging from the increased employment costs arising from the new minimum wage, the introduction of the planned living wage and additional sick pay entitlements. A better standard of living for all is of course the desired outcome but it’s not as simple as just increasing wage rates. Businesses have already faced a few years of tough challenges with unprecedented energy costs leading to the rising cost of ingredients and soaring insurance costs.

I want to thank everyone who engaged with our Minimum Wage Survey, which we carried out over the past few weeks. Without your engagement, we can’t measure how things are going in the industry or how policy changes affect you, your staff and your business. What we learned is that small businesses like pubs, restaurants and off-licences don’t have the luxury of being able to absorb more costs and we can see from the results, that many business owners are planning to hire less staff in order to survive. On page 10, Shane McLave from Excel Recruitment is asking government to acknowledge the struggles of small business and to reintroduce the 9% VAT rate in order to help businesses stay afloat.

Another issue we look at this month is the constant threat of discrimination or public liability cases on business owners. We spoke to publican Peter Collins from Barry’s of Douglas who was involved in a discrimination case involving a member of the Travelling Community. Although the publican won the case, he has had to pay thousands to defend his name, not to mention time, energy and stress that a case like this involves. How do you continue to run a business when you are at the mercy of these threats and how does your business manage these unexpected costs unless they increase the price of a pint, which will invoke the ire of their clientele? We look into this issue in more detail on page 16.

We have lots of good news in this issue too with the coverage from the Irish Pub Awards and the Irish Whiskey Awards. Congratulations to Aunty Lena’s in Adare and to Connacht Irish Whiskey for their recent wins. We have coverage of all the winners from both awards within.

Please don’t hesitate to contact me with any news or views on the industry. I would be delighted to hear from you.

Sláinte, Fionnuala.

Fionnuala Carolan Editor

Fionnuala Carolan Editor fionnualacarolan@mediateam.ie Twitter: @drinksind_ie 4 | DRINKS INDUSTRY IRELAND January/February 2024

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NEWS

Government leads approach to tackle drug and alcohol harm Minister for Public Health, Wellbeing and the National Drugs Strategy, Hildegarde Naughton has welcomed agreement for cooperation by BritishIrish Council (BIC) members on initiatives to reduce drug and alcohol harm.

The minister was speaking as she hosted a ministerial meeting on the drugs and alcohol sector in Dublin, with representatives from other BIC member administrations, including Scotland, Wales, Isle of Man and Guernsey.

The ministers have agreed on a Forward Work Plan, which focuses on five themes including the involvement of people with lived experience in drugs services; drug use and drug services for people in prison; health-led approaches for people in possession of drugs for personal use; community action on alcohol (collaboration with the European

framework on action on alcohol); and peer reviews on topical drug and alcohol trends.

Minister Naughton said: “We know that drug and alcohol problems are complex and multi-faceted, and have wide-reaching impacts for individuals, families and communities.

These are not problems that any one administration can tackle alone, so the British-Irish Council provides a vital forum for members to share experiences and learn from one another in order to develop effective evidence-based-policies to reduce drug and alcohol harm.

“Over the past few years, our countries have worked together on approaches to reducing drug-related deaths and alcohol-related harms, with particular emphasis on the link between homelessness and drug and alcohol consumption.

“We have also worked hard to

Minister Hildegarde Naughton at the Department of Health with Lynne Neagle of Welsh Government and Deputy Al Brouard, Government of Guernsey

ensure that the voices of people with lived experience are heard in the development of robust policies and treatment services.

“Through continued engagement and sharing of information and experiences, I am confident that we can further utilise our shared learnings as we endeavour to expand and improve services for people affected by drug and alcohol use.”

Hospitality Expo 2024 to be bigger than ever The Hospitality Expo and inspirations to elevate is set to take place at your dining experiences. the RDS main hall and Explore diverse Industries Hall on 20-21 networking opportunities February coming. This with food and drink year’s event promises brands, tech innovators, to be even bigger than sustainability specialists, before, offering a mustand more at the expo. The attend experience for mobile app, available to food and beverage all attendees, allows you enthusiasts. to plan meetings, access The expo is a renowned exhibitors, and discover event in the culinary the latest in culinary and and beverage industry, beverage trends. Immerse catering to chefs, yourself in innovations mixologists, restaurateurs, from AI-driven kitchens and food and drink to sustainable dining enthusiasts alike. practices.

HEX24 will host three Francis McGinley, head Hospitality Expo takes place at the RDS from 20-21 February conference stages, of commercial, Hospitality including The Main Expo 2024, said: “We are Hospitality Stage, Tech & Innovation practices that are shaping the future excited to have an enjoyable and Stage, and Sustainability Stage. The of food and beverages. insightful event in store that promises line-up of presentations and panel The Chef Demo Stage at the expo to provide valuable knowledge and discussions will include topics specific showcases renowned culinary experts opportunities to hospitality business to the culinary and beverage industry, and rising innovators transforming owners in Ireland.” such as food trends, mixology the food and beverage landscape.

To book your free ticket, visit: innovations, and sustainable dining Uncover culinary trends, techniques, hospitalityexpo.ie 8 | DRINKS INDUSTRY IRELAND January/February 2024

NE WS

Hi-Spirits Ireland rebranded to Sazerac Ireland Sazerac company, one of the world’s largest distilled spirits companies, has announced the renaming of subsidiary spirits distributor Hi-Spirits Ireland.

Now named Sazerac Ireland, the change reflects Sazerac’s commitment to expanding and growing its vast portfolio around the world.

Based in Dublin, Sazerac Ireland launched as the Irish subsidiary to Hi-Spirits UK in 2017. Sazerac Ireland ranks among the top five spirits companies in Ireland, offering an extensive portfolio of spirits brands, including Buffalo Trace bourbon, Fireball Cinnamon Whisky liqueur, Southern Comfort, Paddy Irish Whiskey, and Pappy Van Winkle bourbon. Parent company Hi-Spirits UK, which began in 1999 and was

acquired by Sazerac in 2016, will also undergo a name change and become Sazerac UK. Sazerac’s commitment to global growth is also evidenced by several

Sazerac Ireland ranks among the top five spirits companies in Ireland

recent company announcements. In 2022 Sazerac acquired Lough Gill Distillery in County Sligo, Ireland and work is underway to develop the 100+ acre site into a world-class whiskey facility and visitor attraction,

making it one of the most important tourism centres in the West of Ireland. Additionally, Sazerac-owned Buffalo Trace Distillery announced the opening of a first-of-itskind American whiskey experience in the highly coveted Covent Garden area of London in early 2024.

Jake Wenz, chief executive officer, Sazerac, said: “The unification of Sazerac’s various international offices marks an important step in our globalisation efforts by allowing us to connect Sazerac’s rich heritage and history from our sites and homeplaces around the world into a single identity.

For more information please visit: https://www.sazerac.com

No/Low beer is still tops, says CGA CGA by NIQ’s On Premise In terms of what people User Survey (OPUS) explores are looking for, 0.0% ABV the growing popularity of the no/low products are the no/low drinks category with most popular strength increasingly health conscious with two-thirds of on and adventurous consumers. trade visitors who drink A third (33%) of Irish in the category. It’s clear consumers have increased the consumers are seeking the frequency that they drink low taste and experience of and non-alcoholic alternatives drinking in the on-trade, in the past year, outpacing any minus any of the effects of other category when they’re alcohol. out in bars, pubs, restaurants The no/low category is and other venues. Beer is still an important category for the most popular no/low option maintaining ties with healthwhen drinking out (50%), conscious consumers who Beer is still the most popular no/low option when drinking are moderating their alcohol followed by mocktails (40%) out, according to CGA and virgin cocktails (26%). intake.

In addition, 48% of consumers Sian Brennan, client director, have tried new drinks or brands demographic. In fact, the 18–34-yearCGA Ireland, said: “Dry January is across all categories in the past three old age bracket is over-indexing continuing to gain momentum year months, demonstrating an appetite (+1pp) for the category and also for on year. It’s accompanied by surging for innovative new offerings. More drinking more frequently (+4pp). consumer preferences for no/low consumers are extending their dry In addition, health continues to alcohol choices. OPUS outlines how to January drinking habits throughout be an ever-growing motivation in best tap into the demand for no/low the year, the no/low category is terms of lifestyle choices, with three alternatives and identifies core groups seeing investment from brands and quarters of consumers claiming to to appeal to. Catering to their shifting new products entering the market. lead a healthy lifestyle, and 16% saying preferences ensures broader appeal The no/low phenomenon has it is more important to them that their and captures the market of those enticed a new, adventurous drink is healthy than a year ago. prioritising no/low experiences.” n DRINKS INDUSTRY IRELAND January/February 2024 | 9

A D V I S OR

Urgent call on government to support SMEs Shane McLave, managing director of Excel Recruitment is calling on the government to look at the effects that the new minimum wage and statutory sick pay are going to have on SMEs Furthermore, employers are now also facing significant increases in PRSI costs following the government’s recent announcement that it is to increase PRSI for employers, employees and the self-employed over the next five years.

Additional supports

G

Shane McLave, managing director of Excel Recruitment

overnment must immediately clarify the increased employment costs faced by Irish SMEs as a result of rises in the national minimum wage, the introduction of the planned living wage, and other measures proposed to improve working conditions in Ireland.

This is the contention of nationwide recruitment experts at Excel Recruitment, who say that according to their calculations, recent and upcoming changes to Ireland’s working landscape could push up employment costs by 36% over the next two years for businesses. They report that with the living wage set to become the new national minimum wage in January 2026, employers will expect to pay an additional €3.70 per hour per employee – the equivalent of a 33% increase - in the next two years when paying the living wage. On top of this, employers will need to factor in two additional costs to their wage costs: 13c per hour for new sick pay entitlements and 23c per hour for the employer’s contribution to Ireland’s first Auto Enrolment pension scheme. All of this adds up to an additional €4.06 per hour to the current minimum wage rate – the equivalent of a 36% wage cost increase in these next two years.

10 | DRINKS INDUSTRY IRELAND January/February 2024

The recruitment specialists are calling on the government to introduce additional supports for businesses to help them manage the additional costs they are facing as a result of these measures.

Shane McLave, managing director of Excel Recruitment, which works with more than 1,000 SMEs throughout the country explains: “In a recent response to a parliamentary question, the Minister for Enterprise Trade and Employment, Simon Coveney, said that his department is assessing the combined impact of the measures proposed to improve working conditions in Ireland, including moving to a living wage, pension auto-enrolment, the right to request remote work, sick pay legislation and improvements to parent’s leave and parent’s benefit. Minister Coveney said that this analysis would be published by the end of 2023, but we haven’t seen it. The reality is Irish SMEs who employ 60% of the working population, need this guidance now. Already this year, businesses have had to incorporate changes around statutory sick pay, domestic leave entitlements and an increase in the minimum wage. They are now facing into a year of even greater change as the Auto-Enrolment looms, and the right to request remote working legislation pends.

Employers are not against these reforms, they are as invested as anyone into making them work – but they cannot be expected to play their part without outside support.

To ensure businesses can plan for, and survive 2024 and beyond, the government needs to put in place far greater supports than those that are currently available. It imperative that the analysis Minister Coveney speaks of gives businesses a true indication as to how much these measures will ultimately cost them in the coming years

ADV I S OR and is followed up with significant government support measures for businesses so they can better weather these costs. Otherwise, we could see many businesses go under as a result of taking on board costs which ultimately are the government’s responsibility.”

Overview of costs

Excel Recruitment highlighted the following costs in the pipeline for businesses.

• The national minimum wage increased from €11.30 to €12.70 an hour on 1 January, 2024. This will likely increase to €15 per hour in 2026 when the living wage is set to replace the national minimum wage, according to projections from the Low Pay Commission.

• Statutory sick pay is paid at a replacement rate of 70% of a person’s normal pay, up to a maximum of €110 per day. The entitlement to statutory sick pay increased from three to five days this year, it will increase to seven days in 2025 and ten days in 2026.

• Auto-enrolment will be introduced on a phased basis with an employer contribution of 1.5% of gross earnings up to €80,000 in the first three years.

McLave added: “The increase in the minimum wage will be a smack in the face for the many small businesses who are facing high energy bills and additional sick pay entitlements. Prior to January 2023, there was no obligation on employers to pay sick pay.

Business is paying the price for poor management of state finances but it’s going to backfire as business are forced to close due to spiraling costs.”

Calls to reinstate 9% VAT

To help the hospitality sector shoulder the increased employment costs it is facing in 2024, Excel Recruitment is urging the government to reinstate the reduced 9% VAT rate for the hospitality and tourism sector and to also consider extending the 9% rate to other small businesses too.

According to McLave: “The government has made much of its decision to extend the 9% VAT reduction for gas and electricity until 31st October 2024. However, while this measure will offer some help to businesses, it’s not a business specific measure and it is also very narrow in its focus.

Today’s businesses are grappling with the challenges of rising energy and staff costs, interest rate hikes and major staff shortages, particularly in the retail and hospitality sectors.

The VAT rate for the hospitality and tourism sector was reinstated to 13.5% in September 2023, after being reduced to 9% during and in the wake of the Covid pandemic, in order to ease the enormous pressure the sector found itself under at the time. There has therefore been an increase in the VAT charged, and therefore the price of, hotel stays, hotel and restaurant meals, hairdressing, and trips to

Recent and upcoming changes to Ireland’s working landscape could push up employment costs by 36% over the next two years for businesses Many employers have struggled to meet the cost of statutory sick pay since it was introduced in 2023 and this cost is only set to rise this year and beyond.

As the country grapples with a cost-of-living crisis, what does the government think businesses will do with such a large rise in wage, sick pay costs and PRSI hikes: close or pass those costs onto the consumer and drive inflation higher?

There seems to be a belief that employers can absorb whatever costs the government sends their way – however, the recent increase in business failures shows clearly that this is not the case. While the supports for small businesses announced in the Budget are welcome, they don’t go far enough.

There has been a significant increase in the numbers of businesses shutting up shop in 2023 – corporate insolvencies in the first six months of 2023 were almost a third higher than the same period in 2022.

cinemas and theatres since September.

There is already evidence that rising living costs have forced people to cut back on discretionary spending like hotel stays and meals out and unless something substantial is done, this will only continue. The reinstatement of the 13.5 VAT rate, as well as the cost of the various other government measures coming this year and beyond, could be the straw that breaks the camel’s back for many hospitality and tourism businesses.

This would mean repercussions for staff, as well as the consumers, businesses and local economy that rely on such businesses.

Something has to give. Reinstating the reduced 9% VAT rate for the hospitality and tourism sector, as well as extending it to other small businesses, is just one thing that the government could do to offer some reprieve to the many businesses struggling to keep their head above water today.” n DRINKS INDUSTRY IRELAND January/February 2024 | 11

MIN IM UM W AGE SUR VE Y

How does the new minimum wage affect you?

On 1 January 2024 the national minimum wage increased from €11.30 to €12.70 an hour. In addition to this, statutory sick pay entitlement increased from three to five days a year. Here at Drinks Industry Ireland we wanted to gauge the reaction in the trade from both employers and employees of how these changes will affect both businesses and workers. From our survey of 75 publicans and employees in the pub trade, we have collated the feedback to give an overview of opinions from small rural pubs with less than five staff members to businesses employing more than 50. The results make for interesting reading What type of employer are you?

24.1%

• Employer of between 5 -10 staff in a rural area • Employer of between 10 - 20 staff in a rural area • Employer of more than 20 staff in a rural area • Employer of between 5 -10 staff in a rural area • Employer of between 10- 20 staff in a rural area • Employer of more than 20 staff in a rural area • Employer of more than 50 staff in a rural area

25.9%

20.7%

10.3%

6.9% 5.2%

6.9%

How are the new minimum wage and statutory sick pay entitlements affecting your business?

20.2%

It is fair and my business can afford it It is needed but I can’t afford it

27%

It is now too high to hire the required number of staff for my business

28.8%

I’m worried that my business will fail due to my increased wage bill

23.9%

05

10

15

20

25

30

12 | DRINKS INDUSTRY IRELAND January/February 2024

35

MI NI MUM WAGE S U RV E Y

What publicans are saying about the new minimum wage and sick pay allowance

Are you considering decreasing staff hours due to the new minimum wage?

14%

36%

• Definitely • No way • Considering it

50%

There was a range of opinions about the increase in the minimum wage from those who were very much behind the increase to those who are really struggling to subsume it. Here are a selection of comments from business owners in the licencing trade on this thread: “This increase is needed but the next 2 have to be stopped as any extra increase will close businesses.”

“Good bar staff in Ireland have been under paid for years and it’s the cause of the industry losing some of its best employees to other careers” “The minimum wage is too high, it will finish businesses as it is rising costs even higher along with all the other increased running costs.”

Which business cost are you most worried about for 2024?

6.9%

• Wages • Energy • Insurance • Interest rates • Other

25.9% 67.2%

“I am an employer and I have no problem with the minimum wage of or those who are experienced and deserve it, however when I am forced to pay new starters the minimum wage from the very beginning of their employment it’s not fair on my existing more experienced staff” “My wage bill is now beyond what we can afford.”

“This is one of the main reasons that so many restaurants etc are now closing.”

“As an employer I believe in paying a living wage. To achieve this, I put a lot of effort into training staff so that they are more efficient and I need less of them. This means greater staff retention because they are on good money.”

“Knock on effect of such a large increase in min wage is that all staff had to get a bump in wage, so wage costs jumped dramatically.”

“Without cutting hours there would be €400-€600 added to our weekly wage bill from budget 2024.”

As an employee, has the new minimum wage made a noticeable difference to your salary?

I’m already paid more than the minimum wage

61.3% 22.6% 16.1% 10 01

20 02

“ Move with times. Staff are our biggest asset and need to be looked after and respected. We don’t always agree with everything. Now is time to ensure staff perform and your get a return on your investment.”

“All staff looked for 12% increase - across the board from manager chefs etc”

No, I’ve barely noticed it

“I am an employer in a rural area and our biggest problem is the extra sick days. It’s really hard to be a business owner these days.”

Yes, it’s a help

30 03

40 04

“I am very happy for everyone to earn more, as long as the business can afford it. The only way my business can stay in business now is to charge prices (forced on my customers by Government) that may put it out of business anyway!”

50 05

60 06

70 07

80 08

0

“We are going to wait and see what impact increased wages has on our business, but I feel we will be implementing a price increase across the board.” n DRINKS INDUSTRY IRELAND January/February 2024 | 13

MAR KE T I N G

A day in the life!

Jean Smullen, wine writer and wine events organiser tells Drinks Industry Ireland about her typical day in the Irish drinks industry

What time do you get up on a week day?

Development Board. In 1999 I started my wine events business, 25 years and counting, thought it has never felt like work, so 33 years this year.

Typical breakfast?

What does a typical day at work include?

5am - early morning is the best time of day!

Strong coffee with porridge and Greek yoghurt. My treat brekkie is the full Irish with sausages, rashers, and pudding from Hick’s in Dun Laoghaire.

Do you commute or work from home?

I am way ahead of the curve, working from home for a quarter century.

How long have you been in your current job?

I started working in the wine industry in 1991 working for the Wine

As well as managing wine trade events, I also write about wine and have been presenting a wine slot with Sean Moncrieff on Newstalk for 17 years. I started the wine diary in 2002 to assist anyone organising a wine related event in Ireland to plan their dates. The initial objective was to alert the wine trade to upcoming events to avoid clashes.

22 years later my wine diary website attracts over 30,000 unique hits a month and has become an important part of wine event management

here. When I am working on an event, it is standard stuff, lots of administration, preparing budgets and proposals, organising logistics, hotel bookings, wine shipments etc. Ours is a people industry and my job is organising events for the trade. There is an enormous amount of logistics involved which can be very stressful. Then of course you have the fun side, the wine tastings, the entertaining and the travelling. As someone once said to me… “Carlsberg don’t do jobs, but if they did….” A typical day is never typical and that is what makes it so enjoyable.

Who is your favourite politician and why?

Mary Robinson, for her tenacity at COP28, when she calmly dealt with Dr Al Jaber during the virtual conference “She Changes Climate”.

Who is the most annoying celebrity in your opinion?

Elon Musk, both annoying and terrifying, a loose cannon with so much power, though what he intends on doing with it is anyone’s guess. That is the terrifying bit!

What is the best ad (apart from the brand’s you represent) Denny’s Grandad is a total tearjerker. Brilliantly done!

Worst ad on television?

That annoying child in the Eir broadband ad who asks “What’s a gigglybit”?

What is your favourite drink?

Red Wine Jean Smullen’s work in the wine trade is varied.

She says there is no such thing as a typical day

14 | DRINKS INDUSTRY IRELAND January/February 2024

If you had to pick three famous people to have a drink with, who would they be?

Dolly Parton, Jane Fonda, and Lily Tomlin

MARK E T I NG

Jean Smullen (third from left) with some colleagues on a visit to Torres Vineyard in Spain

Favourite no/low brand on the market?

Santa Rita De-Alcoholised Sauvignon Blanc launched in March 2022, they use a spinning cone to remove the alcohol. The wine still has all the great Sauvignon Blanc aromas of grass and asparagus and the flavours of citrus

fruit, but with a minimum amount of 0.4% alcohol.

Achievement you are most proud of?

Favourite pub in Ireland Fitzgerald’s in Sandycove

Runner up at the IWSC Wine Communicator of the Year Awards in 2013

Best pub for grub?

Favourite saying?

Jack White’s in Brittas Bay

“It’s a hard and a bitter world, baby” n

Jean Smullen’s Wine Diary https://jeansmullen.com/

Smullen presenting her wine slot with Sean Moncrieff on Newstalk

Another day, another launch! Hosting a Musgrave wine event DRINKS INDUSTRY IRELAND January/February 2024 | 15

I NTE RV I E W came into the bar and ordered a couple of drinks and they were served. They proceeded to order four more drinks between them. One of the individuals was a member of the Travelling Community and the other individual was not.

The manager considered their behaviour to be unacceptable and when they sought to order more drinks, within a short period of time, a member of staff advised the individuals that they would not be served any more alcohol. It is important to note that the individuals were not asked to leave the premises and were perfectly entitled to purchase food or soft drinks.”

“The individuals in question were both treated as any other patron of the bar would be treated and were not the subject of any form of Barry’s of Douglas is owned by Peter Collins of Douglas Taverns discriminatory treatment,” explains Gaffney. available to Douglas Taverns to pursue the complainant for Collins points out that it was two weeks before the costs, but the process involved in seeking to recover the judge found in his favour and awarded costs to him. costs necessitates the incurring of further costs, all of “I suppose the story that I think is important to tell, is which in cases such as these prove unrecoverable.” that this whole process from the complainant was free. explains Gaffney.

They had counsel down from Dublin. The whole case was paid for by the state. I’m calling for a review of the discrimination laws because I feel like there are certain What happens if you lose a discrimination individuals out there taking advantage of this situation. case?

There were significant costs to our company to defend Things could obviously be a lot worse if Collins had lost this case and yet it appears that individuals can try their the case. We wondered what the situation would have luck and if they are successful they get a few grand and been in that instance. if not they walk off and lose nothing. I want to publicise “The Court could award compensation of up to that point,” states Collins. €13,000 to a successful complainant who has alleged discrimination and the respondent would be responsible also for their own legal costs in defending the case and Legal Aid Board discharging the legal costs of the complainant.” explains In 2020 the Legal Aid Board appointed and got funding Gaffney. for a solicitor specifically for The Travellers Rights Unit “There is also the prospect of an appeal to the Circuit for which the costs associated with such cases would be Court even if you are unsuccessful in the District Court covered by the State. and the complainant’s costs would be financed by the The problem for Collins lies in the fact that despite State, but the respondent would continue to have to being cleared of any wrongdoing by the courts, he is still bear its’ own costs. In discrimination cases, a member liable for his own costs and because these kinds of cases of the Travelling Community can easily go to a higher are becoming more prevalent, he has dealt with this a court without worrying about costs whereas I’m shaking number of times in the past five years so the costs are at the thoughts of it. We haven’t experienced that but it stacking up. He often cannot recoup costs and certainly happens,” adds Collins. he can’t recoup the time that is put into defending these Collins, who has run Barry’s of Douglas since 1994 is cases which is all time away from his business. “The last keen to stress that he believes that there needs to be four years I’ve had two of those cases which I have won protection for marginalised groups in society but feels like and so I have born the cost of €20,000 defending my the way in which the Legal Aid Board functions, does not name,” explains Collins. make it fair for publicans who are also expected to run an “Usually what happens in civil cases is that if the orderly house and keep people safe. “The process is the complainant loses, the winning party has their costs process and I don’t think we can complain about the court paid for by the losing party, and if you were granted process. It’s there to protect us all but the whole set up costs, (and in Collin’s case costs were awarded) it is is totally unfair and you can be taken advantage of very easily. Obviously not everybody is being disingenuous but Peter Collins, it is too easy for too many to take advantage of a system the proprietor that was set up for a good reason. Some people are being of Barry’s of discriminated against and I’m glad there is a process there Douglas in to help them but in situations where it’s a money making Cork is calling venture, something needs to be done about it. The unit is for a review of there and there is no recompense on individuals taking a discrimination claims under the false claim and until there are consequences for that it’s Equal Status Act, not going to change. I’m calling for government to take a 2000 look at how onerous it is on a business because eventually, it will just lead to job losses.” n DRINKS INDUSTRY IRELAND January/February 2024 | 17

N E W B US I NE S S F O C US Sunkyung Choi and Patrick Nagle, the co-founders of Well Spent Grain

Time well spent After beer is produced, the spent grain from distilleries is usually sent to landfill but new start-up Well Spent Grain has developed another use for that spent grain. Their new snack product, Born Again Bites promotes the circular food economy by using brewers’ spent grain as a key ingredient in their product.

Sunkyung Choi and Patrick Nagle, the co-founders of Well Spent Grain talk to Drinks Industry Ireland about their company and vision for the future Tell us about your business

Well Spent Grain Ltd and our brand “Born Again Bites” is a food upcycling start-up based in Dublin, Ireland. Our company name is derived from our mission: To collect brewer’s spent grain from local breweries and “spend it well” by creating high quality and value-added food products.

What was the motivation to start your own business?

Our story begins with our love of food and nature. We are regular hikers and we appreciate the great outdoors.

Being in nature inspired us to educate ourselves regarding climate change which led us to the food chain and its waste issues.

Following research, we discovered brewer’s spent grain.

Brewer’s spent grain is the largest by-product of beer brewing process. It is extremely nutritious yet most of it ends up as animal feed or in landfill. It is underutilized.

These snacks promote the circular food economy by using brewers’ spent grain as a key ingredient

18 | DRINKS INDUSTRY IRELAND January/February 2024

Where are you based?

Knocklyon, Dublin.

NEW BUSI NESS F OCU S How many employees do you have?

Two of us, both founders

Who is your target market?

We provide snacks for consumers aged between 25-45 years who are seeking honest, delicious, and sustainable snacks.

How do you market your product?

Instagram, weekend markets, in-store tastings, and we will launch our new e-commerce website in the coming months.

Tell us why your product is unique?

Our snacks promote the circular food economy by using brewers spent grain as a key ingredient. Our Born Again Bites are high in fibre, have 4.6g of protein per pouch, no added nasties and are accidently vegan. The brewers’spent grain is the second largest ingredient in our treats.

Our unique selling points include using upcycled ingredients into snacks, they are high in fibre, they are 100% plant based protein and vegan friendly. They use recycable packaging and are hand-made in Ireland promoting local community and promoting the circular food economy

What is a typical day in your life like?

A typical day in our lives would be as follows: Up at 7am to get some exercise. Around 8am we check on the grain processing, which is an overnight process. We always have some brewers spent grain flour on hand ready for production and we usually spend about four hours making fresh product in the morning, and packing the product we made the previous day.

At lunch time/early afternoon we like to get out for a walk. Luckly we are located right at the foot of the Dublin mountains, so we get a nice two hour break to refresh the head, bringing a couple of pouches of Born again Bites with us for energy.

In the afternoon we try to get a tasing in at a local SuperValu.

If there is no paperwork to do, we try and rest in the evening and get some quality time in either by watching a movie together or reading on the couch before hitting the hay.

Brewers’ spent grain is the largest by-product of beer brewing process

What is the most stressful thing about starting a new business?

Eh, everything ha ha…. We had some great guidance through the SuperValu Food Academy, and we have amazing supports with our Local Enterprise Office (LEO South Dublin). These were invaluable in teaching us what we need to do as well as supporting us. We can’t thank LEO enough for the mentorship, guidance and supports they have given us.

What has been the best moment since starting the business?

We had a great year in 2023. We won the Lion’s Den competition by Bradley Design, we took the silver medal in the Food & Drink category at the National Startup Awards, and we were finalists in the Amazon Innovation Awards.

But honestly, that first delivery into SuperValu was a real moment. Actually seeing our pouches up on the shelf in a real life supermarket was incredible.

What is the five year plan for the business?

We want to expand our production facilities as well as enter into other markets such as UK, Germany, and the rest of Europe over the coming years. We aim to become a leading food upcycling company across Europe and the world. n

That first delivery into SuperValu was a real moment. Actually seeing our pouches up on the shelf in a real life supermarket was incredible

DRINKS INDUSTRY IRELAND January/February 2024 | 19

OF F - T R AD E

Molloys Liquor Store, Clondalkin named Off-Licence of the Year Molloys Liquor Store, Clondalkin was named as Off-Licence of the Year at The National Off-Licence Association (NOffLA)Awards 2024, which are now in their 28th year. The awards were presented at the Honourable Society of King’s Inns, Dublin on 29 January.

The Awards, which included 46 finalists, saw Molloys Liquor Store in Clondalkin awarded ‘National OffLicence of the Year 2024’, Nolan’s of Clontarf awarded ‘Responsible Retailer of the Year 2024’ and 64 Wine, Glasthule awarded ‘Food Retailer OffLicence of the Year 2024’.

Speaking about the Awards and the standard of entries this year, NOffLA chairman, Cathal McHugh said: “We are delighted to celebrate the NOffLA Off-Licence of the Year Awards, which recognise the finest of community retailing and all that is great about the independent offlicence sector. NOffLA members deliver high standards of service to their customers, representing the genuine essence of “shopping local”.

“This has been an extraordinary time for small businesses, with inflation and growing prices affecting NOffLA members and the wider retail

sector. The government may provide an immediate lifeline to these local enterprises by reducing alcohol tax rates, which remain the highest in Europe.

All 46 finalists were awarded certificates of ‘Excellence’ and a Customer Service Award based on their performance. Other awards on the night included: 1. The 19 Crimes Best First Time Entrant 2024 – Number 21 Dungarvan 2. The Food Retailer Off-Licence of the Year 2024 – 64 Wine, Glasthule 3. The El Coto Customer Service Award of the Year 2024 – The Vintry, Rathgar 4. The Redbreast Spirit Specialist of the Year 2024 – O’Donovan’s OffLicence, Riversdale Midleton 5. The Guinness Beer Specialist of the Year 2024 – Molloys Liquor Store – The Liberties 6. The Dona Paula Wine Specialist of the Year 2024 – McHugh’s Artane 7. The Jack Daniels Munster OffLicence of the Year 2024– Carry Out Tramore 8. The Drumshanbo Gunpowder Irish Gin Connacht/Ulster Off-Licence

P.X. I Love You As the season of love approaches, Boann Distillery presents two distinctive award-winning Valentine’s Day gifts for whiskey and gin aficionados. The Whistler P.X. I Love You is part of the award-winning Whistler range of Irish whiskey from Meath-based Boann distillery.

Comprising 100% malted barley, this single malt Irish whiskey undergoes a meticulous aging process, beginning in exbourbon barrels that impart a complex and rich flavour profile. It derives its distinctive character and name from the Spanish Pedro Ximenez (PX) sherry casks in which it is then finished for nine months.

Priced at €59.50 for a 70cl bottle, P.X. I Love You can be ordered online from Boann Distillery’s website, boanndistillery.ie, delivery within 2-3 days.

Silks Irish Gin Gift pack

Picking up an impressive award in January for ‘Best London Dry Gin’ in Ireland at the World Gin awards*, Silks

20 | DRINKS INDUSTRY IRELAND January/February 2024

Receiving their award are Sean Collins, assistant manager, Molloys Clondalkin, Luke McGovern, sales assistant, Richard Molloy, MD, Sabrina Ellis, sales assistant and Hazel Fitzgibbon, store manager

of the Year 2024 – Dicey’s OffLicence, Donegal 9. The Alpha Zeta Leinster Off-Licence of the Year 2024 – The Wine Centre, Kilkenny 10. The Bacardi Dublin Off-Licence of the Year 2024 – McHugh’s Kilbarrack 11. The NOffLA RTC Online Trainees of the Year 2024 – Peyton Tuomi, Blackrock Cellar, Arthur Halligan, Carry Out, Tramore and Cian Roche, Gibney’s of Malahide 12. The NOffLA Responsible Retailer of the Year 2024 – Nolan’s of Clontarf 13. The NOffLA National Off-Licence of the Year 2024 – Molloys Liquor Store, Clondalkin

Irish Gin is a fresh and floral spirit hand-distilled in Boann’s specialised 500-litre custom copper pot still.

Signature botanicals include apple blossom from the family orchards, honey from its bees and elderflower and hawthorn blossom from local hedgerows.

A Silks Irish Gin gift pack can be purchased for €49.95, which includes two beautifully branded Silks Gin glasses and a jigger. A 70cl bottle retails for €42.95 and both can be purchased on the Boann Distillery website, boanndistillery.ie for domestic and international delivery within 2-3 days.

For a limited time, Boann is offering a free Whistler Trilogy gift pack when you purchase two bottles of spirits.

The pack comprises 3 x 50ml bottles of Whistler Double Oaked, Irish Honey and Irish Cream. n

I RI SH PUB AWARD S 2 0 2 3

Celebrating Ireland’s best pubs!

The Irish Pub Awards highlights the cream of the crop in Irish pubs. We speak to the manager of the overall winner Aunty Lena’s from Adare and with owners and managers from all the category winners about what they feel sets them apart from the competition. The judges remarked on the high standard across the board which is setting a new benchmark for excellence in pubs across Ireland

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unty Lena’s, Adare, Co. Limerick is still in celebratory mode after being named National Pub of the Year at the Irish Pub Awards 2023. The Limerick pub was crowned national champion from a field of 63 regional winners at a Gala Awards Ceremony in The Round Room at The Mansion House, Dublin on 15 November last.

The Irish Pub Awards were jointly presented by the Vintners Federation of Ireland (VFI) and The Licenced Vintners Association (LVA). With over 900 entries from all over Ireland this awards programme continues to be recognised by publicans around Ireland as a valuable way to promote their business.

Speaking at the Irish Pub Awards, John Clendennen, VFI president, said the quality of pubs who entered this year’s awards is outstanding: “Every year the standard of pubs entering the Irish Pub Awards improves to the point that the 2023 entries set a new benchmark for excellence in pubs across Ireland. The quality is so high that to win one Laura Moriarty, chair LVA, Simon Bailey, Aunty Lena’s Bar and Restaurant, Adare, John Clendennen, president VFI of tonight’s category awards is an exceptional achievement. Our pubs are rightly celebrated around the world so it’s important we have a prestigious awards ceremony that captures the unique qualities of Irish bars.

The level of innovation and excellence on display in our winning pubs should act as an inspiration to publicans thinking about entering next year’s Irish Pub Awards.”

LVA chair, Laura Moriarty said: “The Irish Pub Awards have clearly established themselves as the definitive awards programme within the pub industry by trebling the number of entries since their inception. The programme has been acknowledged for the excellent national and local media coverage attained, along with the in-depth management training that all finalists have received that is so beneficial to their businesses. We are very pleased with the growth and success of the Awards in such a short time, and it has now become a great vehicle to highlight the vital contribution that pubs make to Irish business, community, and tourism.”

Turn the page to read about Aunty Lena’s in full and about all the other category winners from the 2023 Awards.

The Irish Pub Awards nine category winners were: Best Food Pub sponsored by Musgrave MarketPlace: The Merrion Inn, Dublin 4 Best Tourist Pub sponsored by Fáilte Ireland: Tallons – Dying Cow, Tinahely, Wicklow Innovative Pub of the Year sponsored by BOI Payment Acceptance: Lock 13 Brewpub, Sallins, Kildare Best Local Pub sponsored by Diageo Ireland: Vine Cottage Bar, New Ross, Wexford Outstanding Customer Service sponsored by Edward Dillon: Jimmy Briens Bar, Killarney, Kerry Best Music Pub sponsored by IMRO: Dolans, Limerick City Best Outdoor Space sponsored

by Bulmers: The Towers Bar & Restaurant, Westport, Mayo Best Digital Innovator sponsored by Heineken: Costigan’s Pub, Cork City Best Late-Night Bar sponsored

by Irish Distillers Pernod Ricard: Bad Bobs Temple Bar, Dublin 2

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P UB PR O F I L E

Adare is home to the Pub of the Year!

Aunty Lena’s in Adare, Co Limerick was named as Pub of the Year at the Irish Pub Awards 2023. Gary Murnane, general manager of Aunty Lena’s spoke to Fionnuala Carolan about what makes this pub stand out for all the right reasons

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were finalists in ocated in the 2018 so we’ve been picturesque knocking on the village of door for a number Adare County of years. It was still Limerick, Aunty a bit of a shock to Lena’s reigned be fair but I feel like supreme at the Irish we are very worthy Pub of the Year champions because Awards 2023. This a lot of hard work gastro pub beat off goes on here. We’ve competition from a great team and 63 other regional the food quality is winners to become exceptional and I’m the top pub in the not being biased,” he country and the frankly states. first Limerick pub According to to ever win the Murnane, owner title. Aunty Lena’s Charlie Chawke was established in delighted staff and 1806 by well-known Overall Pub of the Year: Laura Moriarty, chair LVA, Simon Bailey, Aunty customers alike when publicans, the Chawke Lena’s Bar and Restaurant, Adare, John Clendennen, president VFI he came straight down family. It was recently to Adare the day after extended to include the Irish Pub Awards to congratulate them all. “He said the old Adare Court House next door, adding much needed well done to all the staff and said he is proud of everyone. capacity and throwing some nice history into the mix.

You don’t win these awards without hard work and it’s nice In fact, Aunty Lena’s was originally a shop run by Charlie when it pays off and it’s acknowledged.”

Chawke’s aunt Lena in the early 1980s. She passed away in “When Charlie comes down he gives people time and 1985 and it was eventually turned into a full time bar and would stand customers a drink and be interested in the restaurant. local GAA. He’s a great man and it’s a pleasure to work for Gary Murnane, general manager of Aunty Lena’s explains him,” exclaims Murnane. how it evolved. “Aunty Lena’s was originally a sweet shop Chawke has a long and high profile career in the pub trade. but she would have served a few pints too, as they did in the day. Sweets was her main business and then there was a He grew up in Adare but the story goes that he moved to Dublin the day after he finished his Inter Cert and started very small bar in the corner”. working in the pub business, starting out in Davy Byrnes.

Aunty’s Lena’s now has 32 staff and Murnane explains Today he owns seven pubs in Dublin; Searson’s of Baggot the excitement generated among them from the win. “After Street, The Goat Bar, The Oval, The Old Orchard Inn, The our win the mood among staff went up a load of knots Dropping Well, The Bank, and Lord Lucan and two in Adare. immediately. It’s great for them to be acknowledged for Chawke is renowned across the county for being the their hard work and great to be recognised. It puts you on victim of a shooting during a robbery in the Goat Inn in the map. They are really enjoying it and we know it’s short Dublin in 2003, and had to have his leg amputated as a lived so enjoy it while we can.” result. Amazingly this horrifying event didn’t detract from He says they have been vying for the top award for the him forging ahead with business and is a well-respected last few years so were thrilled to finally receive it. and admired member of the trade.

“We won the Customer Service Award in 2019 and we

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PUB P ROF I LE

Part of history

In 2018, Chawke bought the court house next door to Aunty Lena’s and did a revamp of the whole interior. Externally they couldn’t touch it due to it being a listed building. When they were excavating they found some of the original cell keys that would have been used in the court house a couple of hundred years ago.

The court house has since moved to Limerick but there had been an active District Court in Adare until 2009 but it was derelict until 2018 when Chawke bought the site.

“Charlie put a lot of money into it but it’s given back a lot. To make a pound, you have to spend a pound,” says Murnane. “Since that we do a lot of intimate weddings upstairs. The courthouse is still in the original style which is quite nice. We also get a lot of christenings, weddings and day two of weddings have become very popular too.”

Beautiful Adare

Adare is as picturesque a village as you are ever likely to see. It is also home to Bill Chawkes pub, Charlie’s second pub in Adare and named after Charlie’s father. Murnane says that Bill Chawkes is considered a real GAA pub and the heart of the community but it’s Aunty Lena’s that draws the crowds from near and far due to its exceptional food business. “Aunty Lena’s is very food orientated and a gastro pub,” explains Murnane. “We try to source as much of our produce as possible from local farmers and producers to ensure that our food offering is fresh and seasonal.”

The bar menu includes a wide-ranging selection of whiskey, wines, and beers, including their own beers; Aunty Lena’s Pale Ale & Bill Chawke’s Legacy Lager.

“From about Paddy’s weekend up until October, it’s 90% tourists and mainly Americans and some Europeans. Then we get a lot of local trade in the winter,” explains Murnane.

“We’re lucky with our location as JP McManus’s manor is only up the road and we get a lot of corporate business from that and see a lot of famous faces from the racing industry like Ruby Walsh and Willie Mullins,” says Murnane.

Murnane hails from Six Mile Bridge in Co Clare but lives in Ennis and has been with the business for nearly two years but been in hospitality since he was in his teens.

Prior to taking on the role in Aunty Lena’s he had worked with an outside catering company called Master Chefs, which ensured that he came to the business armed with a great knowledge of the food industry and has pushed this

business in the right direction.

He believes that the thing that makes them stand out aside from the quality of the food offering is their customer service. “We do a meet and greet at the door so we welcome every customer. You are automatically related to that person as you are meeting and greeting and seating that person.”

“We are a stop off for Killarney, Kerry and Cork or if you are going the other way to matches in Dublin. In the last number of years, it has turned into a more gastro pub and restaurant. It is now 80% food and 20% drink. Years ago it was a mainly drinking bar,” he recalls.

“Our nighttime trade is improving as we have music, karaoke and table quizzes that brings a crowd in. If you have something on, you’ll have a full house and over the Christmas period we’ve had an unbelievable amount of Christmas parties. A lot of the clientele comes from Limerick as there is a good bus service in and out.”

Pub trade in the past year

Business has been brisk this year and they have found that at the end of 2023 food sales were up 23% compared with the previous year while drink sales were up 12%. “Year on year the pub is getting busier. We are utilising the extra courthouse space and bookings couldn’t be stronger. The phone is ringing off the hook,” says Murnane.

While busy is a great complaint is can be difficult to manage staff during those times. Murnane tells of how you have to live with the fact that you train young people up and then they leave to go travelling or back to college. “You can find that you train staff up and then you find you are just a stepping stone as they go off to college and J1s so your hard work can be out the window. But that’s part of life and you have to accept it.”

Speaking about the rise in minimum wage, Murnane feels that it is necessary but it will have knock on effects across the economy. “Prices will have to rise to cover the costs.

The standard of living is now very high. People do need that couple cents more and they deserve it. Even the weekly shop is €20 more now.”

So how does it feel to be managing the best pub in the country we asked him. “It’s a bit surreal when you say it out loud,” he laughs. “I wouldn’t be able to do it without Charlie and the staff. We’ll be in contention again as we are not going anywhere.” Now that’s fighting talk!

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I RISH P UB AW A R D S

Pubs with heart and soul We asked the winners of the Irish Pub Awards to put into their own words how winning these awards made them feel and to tell us a little bit about the background of their businesses and their hopes for the future. What we heard through their stories was a huge sense of pride and an outpouring of emotion, symbolising the blood, sweat and tears that goes into every one of these thriving businesses which makes them truly worthy winners and demonstrates the calibre of bars in the Irish on trade sector. Long live the Irish pub!

Food glorious food

Best Food Pub: Laura Moriarty, chair, LVA, Gary Byrne, area sales manager, Musgrave MarketPlace, Fearghus McCormack,The Merrion Inn, Dublin, John Clendennen, president, VFI.

BEST FOOD PUB: THE MERRION INN

By Fearghus McCormack

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o be awarded the Best Food Pub in Ireland is a wonderful honour. It is a great recognition of my team’s hard work, professionalism, ingenuity and desire to keep improving. The role of pubs in Irish life has evolved over the past 25 years and the serving high quality fresh food is now the backbone of my business.

Our chefs use seasonal ingredients to create bespoke dishes especially for our weekend specials menu with dishes that include Tandoori Monkfish Skewers, Confit Duck & Mushroom Roulade and Cajun Spiced Hake. The palate of the Irish consumer is always evolving and we have been on this food journey with them, especially over the past 20 years. It would have been hard to imagine seeing Pan Fried Stonebass, Soy & Sesame Pork Belly or a Mango & Peach Swiss Roll on menus in the 2000’s but these dishes are regular items on our menus today.

As the consumer becomes more aware of what they are consuming and the issue of allergies grows, we offer an extensive gluten free menu and we pride ourselves on the range of dishes that we offer to customers who need to avoid gluten. Coeliac customers can enjoy most of our menu, have a pint of Wicklow Wolf Arcadia lager and finish off with a Sticky Toffee Pudding or Chocolate Brownie.

A customer recently commented that she didn’t know why people went to restaurants anymore – she said the food in The Merrion Inn was as good, better value and in a lovely relaxed atmosphere.

24 | DRINKS INDUSTRY IRELAND January/February 2024

Picture Conor McCabe Photography.

We are always striving to improve every aspect of our business, whether it’s the food menu, wine offering where we serve 37 wines by the glass, the children’s food menu or the addition of our very popular ice-cream machine serving 99’s to our little VIPS and grown-ups alike.

We have become a local hub for families and its lovely to see generations of families together for Sunday lunch or to celebrate a family event. We make a huge effort with our younger customers and engage directly with them to make it fun. Our children’s menu offers a range for smaller meals with lots a healthy options, such as fish cakes or risotto, which are more popular than you may think.

We’ve had a wonderful reaction from customers to the award. I have noticed a lot of new faces over the past two months and these new customers have become new regulars. A customer recently commented that she didn’t know why people went to restaurants anymore – she said the food in The Merrion Inn was as good, better value and in a lovely relaxed atmosphere. This brought a smile to everyone’s face when I shared this with my team.

I am looking forward to what we can achieve in 2024.

While it will bring big challenges especially in relation to the cost of goods and doing business, I am confident that we can keep growing the business, improving our customer service, our menus and be at the leading edge of hospitality in Ireland.

I RI SH PUB AWARDS

Visitors from near and far BEST TOURIST PUB TALLONS: THE DYING COW

By Eamonn Dolan Best Tourist Pub : Laura Moriarty, chair, LVA, Eamonn and Mary Dolan, Tallons – Dying Cow, Tinahealy, Wicklow, Sharon Balmaine, head of Tourism Careers, Fáilte Ireland, John Clenndennen, president, VFI. (Picture Conor McCabe Photography)

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allon’s Pub The Dying Cow The pub is located at a junction of the world-renowned Wicklow Way which starts in Marley Park in Dublin traversing the stunning Wjcklow landscape before finishing in the picturesque village of Clonegal. The pub is probably one of the smallest pubs in Ireland measuring little more than twelve feet by twelve feet. It has a beautiful outside area and people travel from far and near to experience the pubs unique ambiance and relax and enjoy all the splendid views of Tomafinogue woods, the last remaining oak forest in Ireland, and the rolling hills and countryside that surround it.

The exact age of the pub is unknown but is said to be over three hundred years old. It acted as a stagecoach stop on the road from Shillelagh to Hackettstown and the original service grill is located inside the door. During renovation work in 1991 a gaming coin dating from 1788 was found in a wall - this was a copper coin said to be used by the poorer people in the community while the gentry would have used similar coins made from silver or gold.

A spirit’s book dated 1870 shows that 120 gallons of whiskey had been delivered to the pub during that year.

The pub has remained in the same family for the duration of its existence. It is known that the pub was run by James Tallon up to 1881 followed by Laurence Tallon 1881 to 1896, Elizabeth Tallon 1896 to 1932, Edward Tallon 1932 to 1963, Lil Dolan (nee Tallon) Owen Dolan 1963 to 2017 and now Eamonn and Mary Dolan 2017 to present. We can safely say that hospitality is in our DNA and we continue to strive to provide an authentic Irish pub experience for our locals and tourists alike The name is said to have been added in the 1920`s on a time when pubs were not allowed to open to locals on a Sunday (Bonified drinking law meaning you could only drink in a pub on Sunday if you were on a journey and were a bonified traveller). The owner of the day Elizabeth Tallon was found to be serving a few locals on a Sunday when the Gardai called. The now elderly landlady tried all her charm claiming `sure you wouldn’t summons an

As a tourist venue it’s a joy for us to see our locals interacting and sharing stories with our national and international customers

old woman -these men were only helping me with a dying cow`, alas a summons duly arrived and the name has stuck as a nick name for a century. Most people refer to pub as `The Cow` if they are going for a drink.

Our satisfied customers hail from as far as Australia, Brazil, Canada and North America and most countries in Europe visit us and enjoy this unique venue as can be seen by the various bank notes that adorn the walls left by our many visitors. We welcome walkers from all over the country and the world and now provide camping and shower facilities to enhance their overall experience. While we may be a tourist pub and attraction, we constantly strive to provide all the values that a proper Irish pub should offer to our people and our community. We support local charities and teams and provide a welcome and convivial space for our locals to meet As a tourist venue it’s a joy for us to see our locals interacting and sharing stories with our national and international customers. We host an open session every two weeks which has been active now for over twenty-five years and musicians and singers from all over the country and the world have taken part in or enjoyed the music and singing.

We are extremely honoured and proud to have received the regional award and would like to thank the VFI and the LVA for running the competition and Bord Failte for sponsoring our prize. We hope you agree that this unique Irish pub with its 300-year-old history of serving the public would be a worthy recipient of the Tourist pub of the year award.

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I RISH P UB AW A R DS

A beacon of innovation in the heart of Kildare INNOVATIVE PUB OF THE YEAR: LOCK 13 BREWPUB

By Barry and Ola Flanagan Innovative Pub Of The Year: Laura Moriarty, chair, LVA, Barry Gray, BOI Payment Acceptance, country manager James Perry, Ola and Barry Flanagan, Lock 13 Brewpub, Sallins, Kildare, John Clendennen, president, VFI. (Picture Conor McCabe Photography)

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n a momentous achievement, Lock 13 Brewpub has been crowned the Innovative Pub of the Year for 2023, a testament to its unwavering commitment to evolving with the changing trends and meeting the dynamic desires of its loyal customers. The win is not just a recognition of the establishment’s adaptability, but a celebration of its pioneering journey that transformed a quaint familyrun pub into Kildare’s leading destination for a unique gastronomic and beverage experience.

According to Barry Flanagan, Lock 13’s success in the Innovative Pub category can be attributed to its foresight and astute understanding of customer preferences. “The journey began with a strategic decision to focus on offering microbrewed Irish beers, a move that set us apart from other pubs in the area. By recognizing the growing interest in craft beers, Lock 13 created a unique selling proposition (USP) that would eventually become the cornerstone of our business.”

Taking this innovation a step further, the establishment birthed Kildare Brewing Company in 2017, becoming the first and original brewpub in the region. Here, the philosophy of “food from the land with a drink made from the land” was born, as the brewing process involved using locally sourced ingredients that complemented the culinary offerings. This holistic approach to crafting beer resonated with patrons, solidifying Lock 13’s reputation as a trailblazer in the industry.

As consumer attitudes towards alcohol continued to shift, Lock 13 once again demonstrated its prowess in understanding and adapting to market demands. In 2019, the pub responded by introducing ProKulture Organic Kombucha, a non-alcoholic fermented tea drink. This move not only showcased the establishment’s commitment to health-conscious options but also addressed the need

26 | DRINKS INDUSTRY IRELAND January/February 2024

for a refreshing, non-sugary alternative to the plethora of processed soft drinks dominating the market.

What makes Lock 13 Brewpub truly exceptional is the fact that all these transformative changes occurred within the confines of its small pub. The team’s ability to identify customer needs and collaboratively devise solutions underscores the innovative spirit that sets them apart.

Central to Lock 13’s success is its unwavering commitment to Irish hospitality. The ethos of combining “food from the land with a drink made from the land” is not just a slogan but a way of life at Lock 13, offering patrons an authentic Irish experience that goes beyond the ordinary.

In 2019, the pub responded by introducing ProKulture Organic Kombucha, a non-alcoholic fermented tea drink

The establishment’s staff plays a pivotal role in bringing this vision to life, with a culture that encourages experimentation and learning from failures.

Lock 13 Brewpub’s recognition as the Innovative Pub of the Year is a testament to its ability to stay ahead of the curve, anticipate customer needs, and offer a truly unique experience. As they continue to redefine the boundaries of Irish hospitality, Lock 13 stands as a beacon of innovation and they are already planning some interesting & thought provoking projects for the year ahead.

I RI SH PUB AWARDS

Truly authentic BEST LOCAL PUB: VINE COTTAGE BAR

By Tom and Lorraine Walsh A true authentic Irish pub located on The Hook Head Peninsula in the village of Saltmills, New Ross, Co. Wexford, Vine Cottage Bar has a very unique culture. In its fourth generation and family run since 1894, it’s now in its 130th year. Each generation is famously known for our casual and friendly atmosphere and regardless of generation, there is always a friendly welcome behind the counter.

Like a lot of small local pubs around Ireland we remain the heartbeat of the village. We are the only remaining business where people can gather, making us the meeting hub of this area. We host many events that welcome the locals and offer them the opportunity to socialize.

For those more active we are a pitstop for lunch and refreshments to several walking and cycling groups enroute to Tintern Abbey and Hook Peninsula.

While we have managed to maintain the traditional Irish pub atmosphere with the original 200+ year old building, in recent years we have made some significant changes to our outdoor area. We re-invented our beer garden, adding an outdoor heated covered area which has a large screen to show all sports, and regularly hosts both traditional and current music. We introduced a new kitchen offering hearty

Best Local Pub! Laura Moriarty, chair, LVA, Tom and Lorraine Walsh, Vine Cottage Bar, New Ross, Wexford, Ross Bissett, on trade director, Diageo Ireland and John Clendennen, president, VFI (picture Conor McCabe Photography)

food, a new outdoor garden bar allows people to enjoy a large outdoor space with playground during the summer months but keeping the cosy, small traditional bar with the roaring open fire during the winter nights. We like to think it’s a perfect mix of old and new worlds combined.

So, whether you are a local or tourist what we guarantee you is a warm welcome, a perfect pint and heartfelt Slainte toast which we hope to continue for many more generations.

Winning the Best Local Pub category at the Irish Pub Awards means so much to us. It is great to receive the recognition for our hard work. Our staff work so hard on an ongoing basis and we cannot thank our customers enough for their support over the years..

Where everybody knows your name OUTSTANDING CUSTOMER SERVICE: JIMMY BRIEN’S BAR

By Alan Breen Jimmy Brien’s Bar is a small pub in the town of Killarney. It’s a simple, quiet little pub with a few TVs that show every type of sport. GAA and music are always on the tongue but most importantly, a friend next to you or in front of you for a chat.

We pride ourselves on good quality products with a very relaxed and craic-filled atmosphere for locals and tourists alike.

Jimmy’s is a family as such. We have a gang here that does everything together. From our annual holiday in Spain/Portugal to our multiple bus trips around Ireland each year.

We love taking care of the people who take care of us.

I believe that’s why we won this award. Our staff keep it simple. Smile, have the craic, and make sure everyone is okay. Dance all over the line but never cross it is a little motto we have for staff when it comes to banter and fun.

It’s the same for those outside the counter.

When we won the regional award, it was amazing for everyone involved in Jimmy’s. It made us feel like we are doing something special here. Our walls are covered with so many pictures of stuff we all do together. From fishing outings to the Guinness Storehouse, from boating in Portugal to a double decker singsong around North cork.

The list is endless.

Our group in Jimmy’s is huge, but unfortunately, we lost a

Outstanding Customer Service! Laura Moriarty, chair, LVA, John Cassidy, commercial director, Edward Dillon & Co, Alan Breen, Jimmy Brien’s Bar, Killarney, Kerry, John Clendennen, president, VFI (Picture Conor McCabe Photography)

few along the way. Like losing anyone in life, but when it’s your job, it is the hardest part for us. Jimmy’s is a second family to some and the only one for others. When we won the national title for Outstanding Customer Service, I promised myself there is so much more to come.

Winning for me personally was the highlight of what I’ve been doing for over 12 years now. It just makes it so worthwhile. I’ve three beautiful little boys with my partner Alison. We are loving life now but there were times in the last few years with Covid, newborns keeping us up all night, and the cost of living crisis, etc, when there was so much uncertainty and anxious times. By winning this for me personally, it makes it so worthwhile.

For our staff it shows what a good job they are doing and gives them a good feel factor. We are nothing without them. We are still celebrating. Staff morale is huge in business, and this gave us a big lift.

For our customers, it was also amazing. They have pride in Jimmy’s, and this all reflects on them. They are proud to be part of the journey.

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Let’s go outside BEST OUTDOOR SPACE: THE TOWERS BAR AND RESTAURANT

By Aoife and Tom Bourke

I think The Towers won the category because of our unique position on the shores of Clew Bay in Westport harbour and with a vista of the islands and Croagh Patrick in the background. It’s certainly an impressive view. In 2018 we completely refurbished the garden area, essentially weather proofed it and dug out the garden. We put down a good drainage system and then covered it all in Astrograss.

All our outdoor seating is recycled plastic from Murray’s plastics here in Mayo making it strong, robust and it stands well against the outdoor elements. We then put in a stretch tent from Extreme Structures in Dublin. This gives us the advantage of serving food outdoor regardless of the weather. It’s fully heated with lighting and the tent gives off a nice vibe in the garden.

The following year we converted a shipping container into an outdoor bar which in turn was a game-changer ensuring smooth operations and customer service and increasing sales. We put in a feature wall last year with neon lighting and 10 foot glass panels along the western side of

Best Outdoor Space! Laura Moriarty, chair, LVA, Barry Sheehan, managing director, Bulmers Ireland, Aoife and Tom Bourke, The Towers Bar and Restaurant, Westport, Mayo, John Clendennen, president, VFI (picture Conor McCabe Photography)

the garden to shelter from the prevailing Atlantic westerly winds.

We pride ourselves in our sourcing of local fresh, seafood, our mussels, oysters, smoked salmon. All of our fish is from west Mayo and our lobster if from Inish Turk Island.

We will be holding a big “Summer Starts Here” party at the end of May with DJs, food and drinks promotions to celebrate this award.

The reaction from the locals has been really positive .It’s all down to teamwork and fortunately for us we have a great team here at the Towers in Westport.

Thank you for the music BEST MUSIC PUB: DOLANS OF LIMERICK

By Valerie Dolan We are absolutely chuffed to win the Irish Pub Award for Best Music Pub 2023. We have been shortlisted quite a few times and were delighted to win the award in the Mansion House in Dublin in November. We are delighted to share our award with the finest musicians, staff and customers and are thankful to all those who have supported us on this journey. Over the past 30 years Mick and myself and our two children Neil and Sarah Dolan have transformed a small quayside pub on the outskirts of Limerick City into a key music institution showcasing a diverse range of established and upcoming acts.

We started out with traditional Irish music seven nights a week. Irish traditional music is our first love and we always have it as the centre of our pub offering. We quickly realised there was a big interest in the South West for live music and customer demand dictated we should widen our scope. Dolans prepares to celebrate its 30th anniversary this year and this family-run establishment is now firmly recognised as one of Ireland’s most iconic music destinations. Dolans Pub is one of Limerick’s best-loved traditional Irish pubs situated on the dockland of Limerick City. Our award-winning venues are synonymous across the world for its charm, hospitality and incredible atmosphere.

We pride ourselves on our great pint, delicious food and Irish music.

28 | DRINKS INDUSTRY IRELAND January/February 2024

Best Music Pub: Laura Moriarty, chair, LVA, Seán Donegan, chief commercial officer, IMRO, Sarah, Valerie and Michael Dolan, Dolans, Limerick City, John Clendennen, president, VFI

Traditional music sessions kick off in the bar every Wednesday, Thursday, Friday, Saturday and Sunday. We think we were awarded Irish Music Pub 2023 for our increased offering in the pub. We have added a new Dolan’s Terrace and have Live DJ sets on Fridays and Saturdays. All our traditional sessions are also free. We have invested in brand new sound systems both in the pub and the venues. Our customers and staff are delighted with the award. It’s nice for them to know they are socialising in an award-winning pub!

I RI SH PUB AWARDS

Putting the social in social media BEST DIGITAL INNOVATOR: COSTIGAN’S PUB, CORK

By Sarah Bennett

Believe it or not, the beautiful building that we call home originally shared a space with a fish mongers, then a coach house and years later a sweet shop. Eventually the popularity of the pub overtook the want for sweets and chocolate and it blossomed into the charming pub you now known as Costigan’s.

Costigan’s Pub boasts a whiskey collection that could make even the most discerning connoisseur weak in the knees. From the classics to the rarest of the rare, we’ve curated a selection that is truly a sight to behold. It’s like a treasure trove of liquid delight, waiting to be discovered and savoured with each sip. The world of whiskey can be quite an intimidating one, especially for a novice looking to test their palate and enter into this glorious, golden world.

For this reason, we created an online series of videos called “First Tastes Ireland”, hosted by our owner Colm.

Colm has worked in the pub trade for almost 30 years and it’s safe to say he’s sampled his fair share. The idea behind this series is, whenever we receive new whiskeys, Colm tastes them for the very first time, on camera, to give his genuine and honest thoughts on the drop. No rehearsal, no prep - all true and genuine reactions and opinions (which can pose its own challenges at times!).

We want our patrons to trust us and our recommendations, therefore we need to be true to ourselves, and the whiskeys, and not hold back on our tastes and opinions - although sometimes we have to go a little heavy on the edits! This is a really light-hearted and fun series but still semi-serious and educational. We want to help our existing and future customers to make the right choice for them by sharing the tasting notes – both what the back of the bottle says as well as what we think

We’re not afraid to speak our minds about products and we believe that’s why our series is so popular with our followers

Best Digital Innovator: Laura Moriarty, chair, LVA, Jason Cox, on trade commercial director, Heineken, Dylan Walsh, Barry Lynch, Sarah Bennett, Colm O’Connor, Costigan’s Pub, Cork, John Clendennen, president, VFI (picture Conor McCabe Photography)

ourselves. It’s almost like a virtual whiskey tasting, except the viewer will have to pop into us to try the tipple for themselves!

First Tastes Ireland is an authentic and honest series, and it’s one of a kind.

We’re not afraid to speak our minds about products and we believe that’s why our series is so popular with our followers.

We feel we’re finally striking a good balance with the type of content we post too. We’ve quite a diverse customer base spanning across many demographics, and this is mirrored in our social media following.

As a supplement to First Tastes Ireland, we also like to post some comedic videos, allowing future customers to garner a good sense of what Costigan’s is like before they ever enter the pub. We don’t take ourselves too seriously here and we want customers to know that this is a place where they can relax, enjoy themselves and have a good time. Pubs are a social place and social media is supposed to be the same – social! This is why we create lighthearted content, poking fun at ourselves, and sometimes our customers too. We’re conscious not to offend anyone which is why we’re usually the pit of our own jokes!

These videos have performed so well for us. So many customers and friends have referenced our videos inside and outside of the pub which we love.

Winning the award for Best Digital Innovator really is such a huge achievement for us here in Costigan’s.

Costigan’s has long been a pub full of character and stories, from the team behind the bar and our punters, through to the furniture and decor on the walls - but you don’t realise that until you step through our doors. We wanted to find a way to show our true personality and charm through the use of social media and ultimately reach a whole new customer base.

Ultimately, we want customers to walk through our doors for the very first time feeling like they already know us!

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I RISH P UB AW A R D S

Night fever

BEST LATE NIGHT BAR: BAD BOBS

By Patrick McGowan

B

ad Bobs is a family run business located in the heart of the bustling and vibrant Temple Bar in the City Centre of Dublin. As recent winners at the Irish Pub Awards for Best Late Bar we couldn’t be prouder and more ecstatic that others share our deep love and appreciation for the venue.

We believe that Bad Bobs was victorious for a variety of reasons. A lot of the success of our venue can be attributed to our commitment to providing an unforgettable experience to every visitor to Bad Bobs. This includes every element of the bar, from the eclectic décor to the food and drink menu, to our live performances, and of course our amazing staff. These seamlessly tie together to provide the highest quality enjoyment to our guests. The atmosphere is always electric, welcoming, and fun. Our guests tend to return or urge their friends to visit. We believe that our customers are the biggest element of our success. We pride ourselves on welcoming a diverse range of individuals who are all there for the same reason – to dance and make memories.

feel, featuring live music that resonates with modern tastes.

The evenings kick off with a mix of talented live musicians, as the night goes on, we add DJs and saxophone/trumpet players to the mix. The idea is to create an inviting space that seamlessly transitions from early evening chill to a late-night scene with beats that keep the energy alive.

People love to visit to reconnect with friends and make great memories. It’s where the character of Temple Bar comes alive with a modern twist. So, whether you’re a local seeking a laid-back night or a visitor looking for a vibrant experience, Bad Bobs is the go-to spot in Temple Bar. We consistently evaluate our business model, industry trends, and customer feedback to enhance the overall atmosphere and customer experiences. One notable example of our commitment to improvement is the relocation of the stage three times within the past decade, all aimed at crafting a more enjoyable and customer-centric environment.

The ethos of Bad Bobs is to create a welcoming and safe space for visitors to create unforgettable experiences. We pride ourselves on providing high-quality, locally- sourced food along with an extensive drinks selection to cater to all tastes. We love to celebrate local talent through our amazing live performers, and we strive to create an environment where every guest feels welcomed and appreciated.

We pride ourselves on welcoming a diverse range of individuals who are all there for the same reason – to dance and make memories

Best Late Night Bar: Laura Moriarty, chair, LVA, Brian Brown, on trade sales director, Irish Distillers - Pernod Ricard, Paddy and Marian McGowan, Bad Bobs, Temple Bar, Dublin, John Clendennen, president, VFI (picture Conor McCabe Photography)

Acquired by the McGowan family in 2012, the venue underwent a thoughtful makeover, restoring its former charm and officially reopening in 2013 as the now infamous Bad Bobs. Nestled in the heart of Temple Bar, our mission was set from the start – attract both the locals and the tourists. However, we decided to veer away from the typical traditional pub vibe. We opted for a more contemporary 30 | DRINKS INDUSTRY IRELAND January/February 2024

What drives us all forward at Bad Bobs is a real desire to be the best. The team is passionate about staying ahead of trends, providing excellent customer service, and ensuring that visitors are always treated to new and exciting experiences. We are all personally committed to staying at the forefront of Dublin’s pub scene. Working alongside great people who have the same goals makes things a lot easier.

As I’m sure you can imagine, our staff were ecstatic with this win. It served not only as a testament to the quality of our venue and the drinks, food and entertainment we provide, but it also validated the level of hard work they put in daily.

This win has really energized the team and has served as great motivation to keep doing what they are doing.

Going forward, they are excited to elevate their service even further and maintain Bad Bobs status as Best Late Night Bar. We couldn’t be prouder and more excited for the future. n

I RI SH WHI SKEY A WARDS

The Irish Whiskey Awards 2023 Emerging and established Irish whiskey producers and patrons were honoured at the 2023 Irish Whiskey Awards which took place at the Jameson Bow Street Distillery in Co. Dublin on 29 November. Drinks Industry Ireland was the event’s media partner and key sponsors included the Irish Whiskey Association and Label Tech Tuath Irish Whiskey Glass. We have all the news and reactions from the winners below

T

he coveted Best Irish Whiskey of the Year prize was awarded to Connacht Irish Whiskey Distillery Exclusive Cask Strength. The Irish Whiskey Awards, now in their 10th year, spans 20 categories across Irish whiskeys and spirits. The evening of the awards commenced with a tour of the Jameson Bow Street distillery and a drinks reception hosted by Irish Distillers. Keynote speaker, Patrick Rigney, founder of The Shed Distillery, presented the awards.

Judging of the 2023 awards took place last August where organisers, Celtic Whiskey of The 2023 Irish Whiskey Awards took place at the Jameson Bow Street Distillery in Co. Dublin

Celtic Whiskey Shop Dawson Street, hosted several blind tastings in Dublin’s Flowing Tide pub on Abbey Street and have been coordinating other tastings throughout Ireland with members of the Irish Whiskey Society — Dublin and Dingle, Cork Whiskey Society, Waterford Whiskey Society, Kilkenny Whiskey Guild, Ennis Whiskey Club, 1875 Whiskey Club, Carlow Whiskey Society, Belfast Whiskey Club and the Aviator’s Whiskey Society.

The winners of the 2023 Irish Whiskey Awards are as follows:

OVERALL WINNER Irish Whiskey of the Year 2023

Connacht Distillery Exclusive Cask Strength CATEGORIES Whiskey Liqueur Winner: The Dubliner Honey Gold: The Whistler Honey Liqueur Gold: Tullamore DEW Honey Cream Liqueur Winner: St Patrick’s Cappucino Irish Cream Gold: Two Stacks Double Irish Cream Liqueur Gold: Coole Swan Irish Cream Liqueur Keynote speaker, Patrick Rigney, founder for The Shed Distillery, presented the awards

Keynote speaker Patrick Rigney, founder of The Shed Distillery, presents Irish Whiskey Of the Year trophy to Connacht Distillery’s, master blender Julia Nourney and financial director Milo Molloy, along with Irish Whiskey Award sponsor Rosi Goswell, founder of Tuath Irish Whiskey Glass

Poitin Winner: Straw Boys Poitín Gold: Micil Heritage Poitín Gold: Bán Cask Aged Poitín Vodka Winner: Lough Ree 99 Vanilla Vodka Gold: Míl Vodka Gold: Istil Vanilla Vodka >> Continued on following page

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I RISH W H I S KE Y A W A R DS

Gin Winner: Garnish Island Gin Gold: Micil Gin Gold: Glendalough Wild Botanical Gin Best Other Irish Spirit Winner: Stillgarden Café O’Maro Gold: Stillgarden Berrissimo Gold: Rebel City Distillery Series – Absinthe Single Pot Still 11 and Under Winner: Drumshanbo Single Pot Still Irish Whiskey Pinot Noir Cask Gold: Jameson Single Pot Still Gold: Powers Three Swallows Single Pot Still 12 Year and Over Winner: Red Spot 15 Year Old Gold: Yellow Spot 12 Year Old Gold: Redbreast 15 Year Old Single Malt 11 Years and Younger Winner: Jack Ryan Whiskey 5 Year Old Oloroso Finish Cask Strength Gold: Dunville’s 10 Year Old Pedro Ximenez Cask Gold: The Irishman Legacy Single Malt 12 – 15 Year Old Winner: Tullamore DEW 14 Year Old Gold: Knappogue Castle 12 Year Old Gold: The Irishman 12 Year Old Single Malt 16 Years & Older Winner: The Irishman 17 Year Old Gold: Dunville’s 21 Year Old Palo Cortado Cask Gold: McConnell’s Irish Whisky 20 Year Old Port Finish Single Cask

Commenting on the awards, organiser Ally Alpine, managing director of Celtic Whiskey Shop and organiser of Whiskey Live Dublin said “We are very excited to be able to co-host this year’s awards at Jameson Bow Street Distillery. The IWA’s are always a fantastic night celebrating the excellence and innovation in the Irish Whiskey and Spirits industry, all whilst raising funds for our incredible charity partner Mary’s Meals”.

The events charity partner, Mary’s Meals — www. marysmeals.ie — feed two million children everyday whilst ensuring they attend school. Tickets for the awards were priced at €60 and all proceeds from the night will be donated to sponsor the Kapatomoyo School in Zambia.

Top Irish Whiskey of the Year

Connacht Single Malt Distillery Exclusive from The Connacht Whiskey Company was named as the Best Irish Whiskey of the Year at the Irish Whiskey Awards.

Founded in 2016, The Connacht Whiskey Company revitalized whiskey production in Mayo after over 150 years. Its malted barley, sourced from Hook Peninsula, and pure Irish water are enhanced by the Atlantic’s influence, crafting a whiskey deeply rooted in Ireland’s maritime climate. Its Distillery Exclusive, a double-distilled whiskey finished in a 225L French Oak Ex-Oloroso sherry cask, showcases its commitment to tradition and innovation. This 5 and a half year old single malt, released at Cask Strength, stands tall among the world’s finest, confirming our dedication to quality.

“The Connacht Whiskey Company is proud to announce its Connacht Single Malt Distillery Exclusive as the Best Irish Whiskey of the Year at the Irish Whiskey Awards. Alongside, our Straw Boys Poitin earned a Gold Medal, a testament to our craft and passion for Irish whiskey,” says Thomas Jensen, Connacht Whiskey Company’s CEO. “Starting Connacht Whiskey Company, our aim was singular - to create exceptional Irish whiskey. From our

Blended No Age Statement Winner: Writers’ Tears Double Oak Gold: Jameson Crested Gold: Powers Gold Label Blended Age Statement Winner: McConnell’s Irish Whisky Sherry Cask (5 years) Gold: The Dead Rabbit Irish Whiskey Gold: Clan Colla 13 Year Old Blended Limited Release Winner: Writers’ Tears Japanese Cask Finish Gold: Dunville’s 1808 “Casked in Bond” Dick Mack’s Honey & Hemp IPA Cask, Cask No. 1451 Gold: Writer’s Tears Inniskillin Ice Wine Peated Irish Whiskey Winner: Micil Single Cask Release with Garavan’s Bar Gold: Killowen Barántúil Single Cask KD202 Gold: Celtic Cask 47 Daichead a Seacht 2016 Peated Oloroso Single Cask 11 Years & Younger Winner: Celtic Cask 44 Daichead a Ceathair 2014 PX Cask Finish Gold: Dunville’s PX 11 Year Old Single Malt Cask Strength Gold: Dunville’s 11 Year Old Palo Cortado Cask Strength >>

Connacht Single Malt Distillery Exclusive was named as the Best Irish Whiskey at the Irish Whiskey Awards. Its Straw Boys Poitin also earned a Gold Medal

I RI SH WHI SKEY A WARDS

Single Cask 12 Years & Older Winner: Dunville’s 22 Year Old Palo Cortado Cask No. 1204 Gold: Dunville’s 20 Year Old Oloroso Cask Strength Cask No. 990 56.2% ABV Gold: Dunville’s 21 Year Old PX Sherry Cask Finish - James J. Fox <<

Single Cask Cask Strength Winner: Connacht Distillery Exclusive Cask Strength Gold: Redbreast 12 Year Old Cask Strength Gold: Dunville’s 20 Year Old PX Cask Strength, Cask 1644, 55% ABV Single Grain Winner: The Bridge - Galey Bay Gold: The Bridge - Inny Bay Gold: Method and Madness Single Grain New Irish Whiskey Winner: Pearse Genesis Irish Whiskey Gold: Fercullen Single Malt Gold: Fercullen Estate Series ‘The Gates’ n

strategic location, and custom stills, to our skilled team including master distiller Robert Cassell and master blender Julia Nourney, every step echoes our craft approach.

Winning against global brands boosts our confidence in our innovative approach. We eagerly anticipate launching more unique single malts in 2024, continuing to delight whiskey enthusiasts,” explains Jensen.

The range includes Connacht Spirit of the Atlantic Single Malt, Connacht Batch One Single Malt, Conncullin Gin, Straw Boys Poitin & Vodka, and Ballyhoo Irish Whiskey. Its distillery and visitor centre in located in Ballina, County Mayo.

For more, visit connachtwhiskey.com.

Born in Belfast

McConnell’s Irish Whisky was first established in Belfast in 1776 and was a hugely successful brand for over 150 years.

A series of industry changes and company misfortunes including the introduction of prohibition in the USA and a warehouse blaze in Dunbar Street, Belfast, saw a decline in Irish whiskey and McConnell’s as a brand. Now the brand is thriving again and the team at Belfast Distillery Company are immersed in “Restoring The Legend”. Brothers John and James McConnell would be happy that the business they built in Belfast years ago, is once McConnell’s Sherry Cask Finish is aged for five years in first fill select Bourbon barrels

more in excellent spirits.

McConnell’s Sherry Cask Finish is aged for five years in first fill select Bourbon barrels.

It is then finished in the finest Oloroso Sherry Casks which bring out rich aromas of dried figs, dark chocolate and lingering spice. Bottled at 46% and ABV, non-chill filtered.

J&J McConnell’s Old Cromac Collection—a series that reverently pays homage to its origins and the esteemed legacy of the Old Cromac Distillery. Established by J&J McConnell, this distillery, accompanied by a brewery, emerged on reclaimed land along the southern banks of the River Lagan.

The distillery derived its name from the renowned Cromac aerated water, which, like J&J McConnell’s range of whiskies, reached the farthest corners of the world.

McConnell’s Whisky enjoyed over 150 years of global success, triumphing over fires, wars, economic barriers, and more. However, the same global factors that contributed to the decline of the Irish whiskey industry also cast their shadow on the company, eventually leading to its closure in the 1930s. Drawing inspiration from this rich history, J&J McConnell’s introduces “The Old Cromac Collection”, a series of meticulously crafted single malts aged to perfection and offered in limited releases. Its 20-Year-Old Single Malt embarks on a two-decade journey, starting in 2002 in bourbon casks, gaining wisdom and depth. Aged in first-fill Tawny Port casks for a year, it emerges unapologetically at cask strength, unfiltered.

Hidden layers

Celtic Cask 44 was purchased in 2014 from Cooley distillery and was initially matured in a specially sourced virgin oak cask from the Bertranges forest in France. In December DRINKS INDUSTRY IRELAND January/February 2024 | 33

I RISH W H I S KE Y A W A R DS Fans of Celtic Cask 44 can look out for the current release Celtic Cask 50 which features the same cask ageing profile using liquid from Dingle Distillery

2021 the liquid was transferred into another special cask but this time a 15 Year Old Pedro Ximemez from the Montilla region in Spain. When finally bottled in 2023 the whiskey combined the spice, oak and tannins from the French oak with densely fruity, sweet and soft elements from the PX cask. Even the team at Celtic Whiskey were surprised at how well the combination worked! It is a whiskey that has hidden layers that reveal themselves with each new sip and offers unrivalled quality for the price point.

Fans of Celtic Cask 44 can look out for the current release Celtic Cask 50 which features the same cask ageing profile but this time using liquid from Dingle Distillery. It also marks the first of many Celtic Cask releases to come from Dingle.

Another featured whiskey at the awards and winner of a Gold Medal in its category is Celtic Cask 47. This younger whiskey was distilled at Great Northern Distillery in 2016 and utilises the distillery’s highly regarded peated malt. It spent the entire seven years in a tiny 53 litre Oloroso Sherry cask which gave the whiskey a more mature profile than expected along with an incredible rich colour.

Unfortunately it sold out very quickly as the cask yielded a very small amount of bottles.

Other current Celtic Cask releases of note are the Celtic Cask 48 which features maturation in an Anima Negra Mallorcan red wine cask followed by another special Pedro Ximenez cask, and Celtic Cask 47 was distilled at also the Celtic Cask 49 which features Great Northern an extended finishing period in a small Distillery in Oloroso Sherry cask.

2016 but sold The Celtic Cask range was started by out very quickly the Celtic Whiskey Shop in 2010 as a as the cask way of offering customers special edition yielded a very whiskeys that were fully or partially small amount of bottles matured in a variety of cask types.

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A whole lot of swagger

Introducing the award-winning Dubliner Honeycomb Liqueur – where Irish whiskey gets a serious upgrade with a dash of irresistible flavour and a whole lot of swagger.

The Dubliner team has conjured up a luxuriously smooth liqueur that’s impossible to resist by fusing iconic Dubliner Irish Whiskey with the delicate sweetness of caramel and rich honeycomb notes. With each sip, you’ll experience a symphony of flavours that dances across your palate, reminiscent of honey, toffee, and cream soda, with a gentle vanilla spice finish.

With a robust 30% ABV, this Irish Whiskey Liqueur stands as the ultimate fusion of flavours. A must-try for whiskey Dubliner is enthusiasts and newcomers alike, celebrating its providing a rich and diverse entry point win with 15% off a into the world of whiskey. bottle of Dubliner Honeycomb, Whether you choose to enjoy it over with the code ice or ice cream, savour a captivating cocktail, or indulge in post-show revelry, DRINKSINDUSTRY IRELAND Dubliner Honeycomb Liqueur knows how to make an entrance.

For more information on the Dubliner range check out dublinerwhiskey.com The brand is celebrating its win with 15% off a bottle of Dubliner Honeycomb, with the code: DRINKSINDUSTRYIRELAND To have it delivered straight to your door simply visit thedld.com* Sláinte! *discount valid on thedld.com until 30/03/24

An Irish whiskey with a measure of attitude

The Dead Rabbit Irish Whiskey is a devilishly concocted blend of aged malt and grain whiskeys. Serving a sentence of five long years in seasoned Kentucky bourbon barrels, before solitary confinement in halfsized, specially crafted virgin American oak casks. This whiskey is criminally good.

At 44% abv Dead Rabbit Irish whiskey is bold with enough punch to be heard in the crowd. But smooth, with a spiced softness and long draw to be enjoyed on its own.

On the nose there’s big hits of cedar and vanilla. The palate is a full-bodied bloom of dark chocolate, orange and oak that gives way to a finish of buttery pastry and black pepper spice.

A collaboration of The Dead Rabbit Grocery & Grog in New York (by way of Belfast) and The Dublin Liberties Distillery, this whiskey is unmistakeably Irish and destined for great drinks.

To commemorate and celebrate our gold medal, you can get 15% off a bottle The Dead Rabbit of Dead Rabbit* via thedld.com with the Irish Whiskey code: DRINKSINDUSTRYIRELAND spent five years in *discount valid on thedld.com until seasoned Kentucky 30/03/24 bourbon barrels

I RI SH WHI SKEY A WARDS Take me to the island

Garnish Island Gin is a handcrafted small batch Irish gin that takes inspiration from the lush Italian gardens on West Cork’s Garnish Island. The Irish gin recipe includes locally foraged botanicals some of which include hibiscus, iris, rose, rosemary and thyme.

The taste is soft with a lingering glow on the finish with herbaceous and citrus notes and just a hint of spice. It has bright floral aromas of iris, rose and hibiscus that marry beautifully with hints of rosemary and thyme.

Deirdre Bohane, gin developer and distiller of Garnish Island Gin

“Having worked as the gin distiller at West Cork Distillers for over eight years and have crafted over 40 premium gins for customers of West Cork Distillers both in Ireland and around the world it is a real honour and privilege to have won Ireland’s Best Gin award in the 2023 Irish Whiskey Awards for Garnish Island Gin,” says Deirdre Bohane, gin developer and distiller of Garnish Island Gin. “Garnish Island was inspired by my childhood summers spent with cousins in Glengarriff and day trips to the island.

I chose the botanicals that I think best capture the essence of the island. The botanicals are infused to release their essential oils and then slowly distilled in small batches in a custom built copper pot still. Non-chill filtered in order to safeguard all the delicious flavours.” Garnish Island Gin has an ABV of 46%.

From the garden of Ireland

Glendalough Irish Gin is progressively crafted with fresh, wild botanicals, hand-picked by the distillery’s head forager Geraldine Kavanagh to capture the purest expression of the rich land of Glendalough through the depth of flavour in its luxury gins.

Treading lightly and never taking too much from one place, Geraldine considerately forages for fresh and flavourful ingredients all year round to capture the four Irish seasons in every bottle of Glendalough Wild Botanical Irish Gin. Kavanagh says: “The inspiration for the flavour of our gin comes from the scents, sights and tastes of Glendalough and it’s my job to put that essence of place into the bottle. The ingredients

that we use grow in the wild and we take a lot of care to ensure that we don’t adversely affect the areas we forage from.”

When it comes the distillation process, time is of the essence. Each day, within hours of foraging, Kavanagh’s harvest is handed to Ciarán “Rowdy” Rooney, Glendalough Distillery’s head distiller, who then uses small-batch slowdistillation to tease out the delicate flavours. Glendalough Distillery’s Wild Botanical Irish Gin serves the taste of ‘a year in every bottle’ and perfectly captures a place in time, with four seasons of foraging in wild Wicklow encapsulated in every bottle.

A whiskey finisher’s son

Eunan Ryan, MD of the multiple-award-winning Jack Ryan Whiskey Co says they are pleased and greatly encouraged by their latest award at the Irish Whiskey Awards. “Shelbourne was judged Best Overall 5YO – 11YO Single Malt, so it won though at the younger end of its category,” he says. Shelbourne is a 5YO Cask Strength 57.5% ABV, finished in first use oloroso, 980 bottles, numbered and signed, Batch 1 of a series of three.

“That’s our second such IWA award in a row. Finisher’s Touch won Best Overall in the 12YO – 15YO category last year, and it too was at the young end of its category,” he explains. Finisher’s Touch is a 12YO 46% ABV, finished in Justino’s madeira.

“I suppose you could say whiskey finishing is designing taste with casks,” says Ryan. “We’re an independent, familyowned business around for more than a century. We’ve our own bonded warehouse and bottling line, and we are constantly adding to our repertoire of casks. There are several more releases in finish as I speak, including Batches 2 and 3 of Shelbourne, and some tasty single casks we hope will be well received.

“We’re in our sixth whiskey generation now. It’s a great time to be involved in the Irish whiskey business. We Ryans are proud to be part of it, and delighted to be recognised Jack Ryan’s is an independent, family-owned whiskey company around for more than a century

Glendalough Wild Botanical Irish Gin

by Glendalough Distillery captures the purest expression of the rich land DRINKS INDUSTRY IRELAND January/February 2024 | 35

I RISH W H I S KE Y A W A R DS through these awards, Shelbourne being the latest.

Hopefully, we will garner a few more in the coming years.

‘I am a whiskey finisher, I’m a whiskey finisher’s son, and I’ll go on finishing whiskey till the whiskey finishing’s done,” laughs Ryan.

Reaching the Bridge

Lough Ree Distillery is delighted to be awarded Best Single Grain Irish Whiskey for The Bridge - Galey Bay Single Grain and a Gold medal for The Bridge – Inny Bay Single Grain. The company has won gold medals in this category for the last two years so it’s a huge honour for them to win the category along with a gold medal.

Both of these whiskeys are Single Cask finished 13 year old Single Grain releases distilled at Cooley Distillery. They are the 22nd and 23rd releases in their Independent Bottler series called The Bridge. These sourced, mature whiskies are their bridge to the point where they have their own mature whiskey distilled in a distillery in Lanesborough.

The delicious sweet and creamy taste are reminiscent of summer days and 99 ice creams

The Bridge - Galey Bay is a limited edition of 324 bottles.

It’s named after the historic Galey Bay on Lough Ree in Co Roscommon. This whiskey has classic sherry notes of dark fruit and nuts, with plenty of oak spice character, gained from maturation in both Bourbon and Oloroso Casks.

Its sister release The Bridge - Inny Bay is a limited edition of 311 bottles. It’s named after Inny Bay on the Longford/

Peter Clancy, Mike Sorohan and Michael Clancy from Lough Ree Distillery receiving three awards at the Irish Whiskey awards

36 | DRINKS INDUSTRY IRELAND January/February 2024

Westmeath border on the eastern shore of Lough Ree. Inny Bay is matured in an unusual combination of Bourbon and Somontano wine casks, which leads to intense red fruits on the nose and palate balanced with vanilla and spice from the bourbon casks.

Both retail at RRP €110 and are available from Loughreedistillery.com and good independent retailers. For more information contact info@Lrd.ie Lough Ree Distillery’s vanilla flavoured - 99 Vodka has won Best Irish Vodka in the Irish Whiskey Awards. This small batch vodka has done very well since it launched in late 2022. The delicious sweet and creamy taste are reminiscent of summer days and 99 ice creams, hence the name.

This vodka (RRP €35) is infused in small batches with natural vanilla pods and no added sugar or flavourings. The process gives it lots of aroma and sweet vanilla flavour, with hints of chocolate and a smooth, creamy mouthfeel. This makes it prized by bartenders and mixologists for trending cocktails like the pornstar martini and espresso martini. It’s equally good as a long drink with lemonade or cola.

99 Vodka is among the first products available in ecoSPIRITS format in Ireland.

The Bridge ecoSPIRITS is a circular economy technology company that has developed Galey Bay is a limited edition the world’s first low carbon, low waste of 324 bottles packaging technology for premium spirits. Each refillable ecoTOTE displaces up to 1,000 single use glass bottles in its lifetime with carbon footprint and packaging waste savings of up to 90%. Lough Ree Distillery is the ecoSPIRITS licenced operator for Ireland and see this as a way to reduce carbon footprint while significantly reducing waste and delivering premium products at competitive prices for the on-trade in Ireland.

For more information contact info@Lrd.ie for more information.

Unwavering dedication to excellence

The Powerscourt Distillery is very proud of its gold medalwinning success at the 2023 Irish Whiskey Awards. The Powerscourt Distillery, producer of Fercullen Irish whiskey, is known for its exceptional Irish whiskey and has secured many accolades, marking a milestone in its short but impactful history.

The Powerscourt Distillery achieved notable success at the 2023 Awards, winning Double Gold in the “New Irish Whiskey” category for Fercullen Single Malt and Estate Series 3 “The Gates”.

This category is exclusive to distilleries open for three to six years and requires whiskey to be distilled on-site. This award is a significant milestone for both The Powerscourt Distillery and County Wicklow, highlighting the distillery’s commitment to quality and placing it firmly on the Irish whiskey map.

John Cashman, head of NPD and brand at Powerscourt Distillery, expressed his delight at the distillery’s

I NTE R V I EW

Pop culture Cathal Dolan runs a company called Irish Pop-Up Hospitality & Entertainment Ltd providing pop-up bars at events across Europe like Christmas markets, corporate gatherings and street festivals. He tells Fionnuala Carolan about his day-today work and vision for the future of his business

C

athal Dolan has been running his own businesses in the drinks industry for nearly 30 years, the first being a bar and late night venue in Dundalk, opened when he was just 19. His latest venture is called Pop Up Irish Pubs operating primarily in continental Europe but he is based when in Ireland in Kells, Co Meath.

“I operate pop-up Irish bars at festivals and corporate events in Germany and around Europe, serving Irish drinks, Irish food and live Irish music,” he explains. “The opportunity came about to operate this venture, so I jumped at it because it combines several of my personal loves: performing live music, bartending, travelling and management.”

He says that the focus is on providing a genuine Irish pub experience, with a strong emphasis on service, customer interaction, craic and authenticity. “The Irish have a reputation for being fun-loving and welcoming. These are traits that are often missed by vendors at festivals or companies providing corporate hospitality. We offer it in abundance, making sure that everyone who visits us remembers it. Be it the live music, or simply the craic with the bar team, we want our guests to experience an

38 | DRINKS INDUSTRY IRELAND January/February 2024

atmosphere that is not normally achieved by vendors at street festivals or corporate events,” he explains.

He is currently working alone but relies heavily on friends and family to help him out at events, sometimes needing a team of up to 12. “I’m constantly on the lookout for bartenders and musicians who enjoy a working holiday,” he says.

Target market

The appetite for Irish bars is strong across Europe and Dolan has honed in on street festivals and corporate events, where the Irish bar element really works. “The Kieler Woche in Northern Germany (3.5 million visitors), put us in front of every age group and demographic, and every age group and demographic attends our stand,” he states.

Dolan believes that his offering can bring a little bit of charm to an event. “We work a lot with companies who promote themselves at trade fairs and offer drinks on their stand, or who want to offer something different at a staff or customer event.”

When not attending an event, Dolan spends his time organising future ones. This includes the logistics of

I NTE RV I E W

At events, the first few days are spent assembling the bar. This can involve spending 14 or 15 hours on-site at a time.

Once operational, each day is like a typical day in a bar: open up, set up service and start serving customers

moving the bars from one location to another, arranging permits and licenses from local governments, gathering up a team, and generally making sure all angles are covered.

“I generally work 8 to 10 hours a day, 6 days a week,” he admits. The process is work intensive but the beauty is that he can set up anywhere within a day or two.

“At events, the first few days are spent assembling the bar. This can involve spending 14 or 15 hours on-site at a time. Once operational, each day is like a typical day in a

Adding a “little bit of charm” to an event

bar: open up, set up service and start serving customers.

The only exception to a normal bar is I usually spend a couple of hours a day on stage entertaining our guests.”

While this sounds almost idyllic, there is of course the other side of the coin which is sourcing funding, as much of the costs must be paid upfront. Being a start-up means that this can cause considerable worry and stress.

“There is a significant outlay for each event, much of which must be paid several months prior to the event. This has led to plenty of sleepless nights trying to figure it all out. Exclusivity agreements, such as the one we engaged in with Tullamore DEW in 2023 are a great help,” he explains.

The dream is to grow the business to the point where there are six bars in constant rotation at festivals and corporate events right across the continent. “I would hope to achieve this by working with and building strong partnerships with the companies I work with as a customer and a seller.”

So what keeps him ticking when times are tough? “Having a customer tell me that they feel like they are sitting in a real Irish pub in Ireland”, he says. “ That makes it all worth it.” n

Dolan’s pop up pubs can be erected anywhere and he has found the appetite for the Irish pub to be strong across Europe

DRINKS INDUSTRY IRELAND January/February 2024 | 39

S COT CH dreams and founded the Glenmorangie Distillery, on a Highland farm. Their whisky makers have been dreaming up wondrous whiskies in the very same spot, ever since. Just as imagination led the way for their founders, so it does for their whisky makers today. Dr Bill’s favourite phrase is “What if...?” And he is constantly challenging himself and his whisky creation team to take whatever captures their fancy and turn it into whisky. Be it a sunset (Glenmorangie Lasanta), an espresso (Glenmorangie Signet), or an autumn day (Glenmorangie 18 Years Old), that is exactly what they do.

The copper stills in which they distil their spirit, are the tallest in Scotland. With necks as tall as a giraffe, they allow more space for taste and aroma. And so they craft a wonderfully fruity and delicate spirit, ripe for experimentation.

The Glenmorangie range is available in independents nationwide. Contact your local Edward Dillon sales representative for more information.

Ardbeg, the untamed spirit of Islay

Ardbeg has been called “as close to perfection as makes no difference,” by whisky connoisseurs. Proof then, that Ardbeg truly deserves its incredible reputation. It’s a whisky that’s worshipped around the world. Six different Ardbeg expressions have won prestigious titles including World Whisky of the Year, Scotch Whisky of the Year and World’s Best Single Malt.

For over 200 years, Ardbeg has been made on the small, For over 200 years, Ardbeg has been made remote Scottish Island of Islay. on the small, remote Some people travel to Ardbeg Scottish Island of Islay along the winding road from Port Ellen. Others follow their nose, their destiny, or the advice of a good friend. However they get here, what they discover is a whisky like no other.

Because there’s no other distillery on the planet that celebrates smoke in the way Ardbeg does.

On the lyne arm of Ardbeg’s spirit still there is a piece of apparatus called a purifier. Unique on Islay, Ardbeg’s purifier provides a little extra reflux during distillation – allowing some of the vapours to be condensed and returned to the still to be distilled again. This is what gives Ardbeg its

great balance and complexity, because although it is made using very heavily peated malt, the heavy peat notes never dominate.

Ardbeg’s core range includes Ardbeg 10 Year Old, Ardbeg An Oa, Ardbeg Uigeadail, and Ardbeg Corryvreckan. The Ardbeg core range is available in independents nationwide.

Again, contact your local Edward Dillon sales representative for more information.

Macallan collaboration with Stella And Mary McCartney

The Macallan has announced a collaboration with Stella and Mary McCartney, united by curiosity, respect and admiration for the natural world.

Stella and Mary have partnered with The Macallan on the creation of the third edition of The Harmony Collection – the limited annual release series which shines a spotlight on the brand’s inherent curiosity and innovative and creative mindset.

The third release in The Harmony Collection celebrates the lands of Scotland that connect all those who have stood upon them for generations.

The third instalment in the annual release series includes two distinctive expressions: The Macallan Harmony Collection Amber Meadow and Green Meadow, inspired by The McCartney sisters’ love of Scotland which stems from The third release in The Harmony their memories in the Collection celebrates the lands of Scottish countryside.

Scotland that connect all those To mark this deep who have stood upon them for connection with the generations land, the presentation boxes and bottle labels have been made using discarded meadow cuttings embracing the re-use of natural materials to create beauty from resources at the end of their lives.

The packaging of each release features photography of The Macallan Estate captured by Mary McCartney.

The Macallan Whisky Mastery Team has taken inspiration from natural Scottish grasslands to create two distinctive, limited-edition whiskies, using a combination of sherry seasoned oak and bourbon casks.

Steven Bremner, Whisky Maker said: “There is so much to discover with The Macallan Harmony Collection Amber Meadow. It is a single malt redolent of warm meadows and mature barley fields, with a rich, citrus scented finish.”

The Macallan Harmony III Collection Amber Meadow is available since Nov 2023 at a RRSP of €270. Stockists in Ireland include The Celtic Whiskey Store, James Foxes and O’Brien Fine Wines.

For further information visit https://www.themacallan. com/en/stella-and-mary-mccartney n DRINKS INDUSTRY IRELAND January/February 2024 | 41

C A M PA I G N T R A IL

You don’t have to drink, to be part of the flock Guinness has revealed a vibrant new platform and multichannel campaign for Guinness 0.0, showcasing the iconic Guinness Toucan. At its core, Guinness 0.0 is about inclusivity and the power of togetherness, and by re-imagining this classic icon Guinness 0.0 aims to demonstrate that ‘you don’t have to drink, to be part of the flock’.

Guinness 0.0 is growing from strength to strength so it’s fitting that one of the most iconic characters in advertising history returns as its official mascot, which hasn’t been used in Irish ads since 2009.

This campaign is an open invitation for people to re-appraise how they socialise and consume alcohol in the pub, and a bold challenge from Guinness 0.0 to make moderation aspirational.

Guinness 0.0 is now available on draught in Almost 5% of Guinness more than 1,000 pubs, bars, restaurants and hotels brewed at St James’s Gate across Ireland, following a successful trial to ensure is now Guinness 0.0. its quality and freshness in keg format through traditional beer lines.

The launch of this new creative platform follows an exciting announcement of a major €25 million investment in new production facilities for Guinness 0.0 at St James’s Gate to meet domestic and global demand. Today almost 5% of Guinness brewed at St James’s Gate is now Guinness 0.0.

The heart of Madrid in Ireland Madrí Excepcional continues to go from strength to strength in Ireland – now the fourth biggest world lager brand, enjoying double-digit growth as consumers connect with the Spanish born brand. Born in the heart of Madrid, and developed in conjunction with La Sagra brewery, Madrí Excepcional will be back on TV screens Madrí Excepcional from and in pubs and bars across Ireland in 2024 Molson Coors is Ireland’s #4 World Lager*.

Building on its El Alma de Madrid campaign which launched in 2023, Madrí Excepcional will be back on TV screens and in pubs and bars across Ireland in 2024, bringing the Soul of Madrid to the shores of Ireland.

El Alma de Madrid brings the street art, street sounds and street food synonymous with Madrid to life for consumers in locations across Ireland in 2024, inviting them to experience a taste of Madrid while doing so! Consumers can experience the Soul of Madrid through the Conectada platform which can be unlocked through scanning the QR codes on packs of Madrí Excepcional and on POS in the on- trade. *Source: NIQ – Total Market Value Sales, World Lager L12WE 3rd December 2023 (World Lager excluding Lomza). Brewed in the UK. 46 | DRINKS INDUSTRY IRELAND January/February 2024

Give Wine a Future Findlater & Co proudly announces a significant shift in its business approach starting this year. Its portfolio will exclusively feature sustainable wineries.

This move signifies its strong commitment to environmental responsibility and its leadership role in guiding the wine industry towards a more sustainable future.

The decision is in line with its Give Wine A Future movement, which established in 2021 in response to the climate emergency, supporting wine producers who positively impact the environment.

The Give Wine a Future movement emerged from the urgent need for Ireland’s wine industry to confront climate change.

To celebrate this milestone and discuss the opportunities of this strategic change, Findlater & Co will host the second Give Wine A Future portfolio tasting event on the 5 March at The Shelbourne Hotel in Dublin. This trade-only event will serve as a platform for industry leaders, sustainability experts, and trade customers to explore sustainable viticulture and discuss the future of wine.

The event will feature themed seminars, tastings, and discussions led by renowned wine experts and sustainability advocates, showcasing wines that meet the highest quality standards and reflect environmental stewardship.

Findlater & Co believe that collective efforts can drive meaningful change in the face of the climate crisis. Its commitment to a fully sustainable wine portfolio is a step towards this goal. n

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