Drinks Industry Ireland January/February Digital Edition Now Available
drinks INDUSTRY IRELAND
Captain of Industry
PJ Rigney talks gin, brand Ireland and Changing Times
Pub of the Year Awards 2025
The winners have their say! Focus on Irish Whiskey
The cream of the crop revealed
MAIN INTERVIEW
20 Top of the Pubs:
The Laurel’s Clondalkin Village is named best pub in the country at the Irish Pub Awards 2025. We talk to owner Louis Fitzgerald about creating a pub that locals love
Bites: Spirits stockpiles rise as demand weakens; BrewDog to exit spirits production
his typical day working with clients in the drinks industry
Check out who’s been out and about this month!
New year, new goals
Why not make 2026 a year that really makes a positive difference to your business?
There is something lovely about a new year. Possibilities abound. That feeling of out with the old, in with the new and the motivation to make resolutions for the year ahead.
This issue of Drinks Industry Ireland is filled to the brim with awards content. The Irish Pub Awards, The Irish Whiskey Awards and The NOffLA Off-Licence of the Year Awards. If you were not one of the lucky recipients of an award last year, it could be an idea to set yourself a goal to change your fortunes this year.
“Anything that gives people a reason to cross your threshold, is surely worth it”
Can you pick a part of your business that might have waned a bit over the past few years? Could now be the time to shake things up and motivate your staff to make your business great again? Having goals will give you a focus and although it may not guarantee that you will be standing on a stage smiling broadly at a photographer at the end of the year, but maybe the effort and the uplift in your business will mean more than that. Admittedly, most people are stretched and tired and just trying to make it through the days and this January the constant rain has probably not been conducive to much positivity, but focusing on a goal could inject a new lease of life into your business. It doesn’t have to be anything transformational and it doesn’t have to involve a financial investment. It might be that you decide to simply sharpen customer service levels or try out a new menu or a themed night in your pub. We hear time and again, that younger people respond to occasions. What about a whiskey tasting night or a darts competition? Anything that gives people a reason to cross your threshold, is surely worth it.
On page 10, you’ll find our interview with Patrick J Rigney, the man who brought you Gunpowder Gin and the chairman of Changing Times Distillery. He has worked in the industry for over forty years with some of Ireland’s top brands so understands business better than most. He advises not to focus on short term gains but to play the long game and you’ll reap the rewards.
Wishing you all a happy and healthy year ahead and who knows, maybe 2026 will be a monumental year for your business. Here’s hoping!
“We’re not in this for the next quarter’s results. Most Irish pubs are intergenerational businesses. They’ve been around for decades and we want them to be around for decades more.”
“People got used to a different way of life [during Covid]. They didn’t want to come back to working nights or evenings. That’s still something the industry is dealing with.”
“Although the redundancy itself may be genuine, failure to follow a fair and consistent process can still lead to difficulty and costly awards made to disgruntled employees when they claim for unfair dismissal. For the employer this can mean significant legal and financial consequences.”
NEWS BITES
Spirits stockpiles rise as demand weakens
Spirits producers around the world have recently confronted a growing challenge of unsold stock piling up in warehouses as demand softens for beer, whiskey and other distilled categories. The trend reflects changing consumer preferences, broader economic headwinds and a shift in drinking habits that industry players are having to navigate carefully.
According to a Financial Times analysis, alcohol makers are increasingly left with a “lake of unsold spirits,” prompting some producers to slow or halt production and introduce deeper promotions to move inventory. This surplus has significant implications for the drinks sector, particularly for brands that leaned into premiumisation strategies during recent years of strong postpandemic recovery.
Market observers point to several factors driving the slowdown: more price sensitive consumers amid broader cost of living pressures; younger drinkers shifting toward alternative beverages; and a saturation of premium expressions that once saw explosive growth.
BrewDog to exit spirits production
BrewDog has recently announced plans to close its distilling operation and discontinue a number of its spirits brands, a move that has sparked concern over potential job losses and signals a strategic refocus on its core beer business.
The Scottish brewer confirmed it will wind down production of its spirits portfolio, which includes brands such as LoneWolf Gin, Abstrakt Vodka and Duo Rum, as part of a wider effort to streamline operations and prioritise growth areas with stronger commercial returns.
In a statement, BrewDog said the move reflects changing market dynamics and a desire to concentrate investment behind beer and its expanding ready-to-drink (RTD) offering.
The announcement has raised fears for jobs linked to the distilling side of the business. In response, the company has said it would engage with impacted employees and explore redeployment opportunities where possible.
Powerscourt Distillery sold to US investors
Powerscourt Distillery, the Wicklow-based home of Fercullen
Irish Whiskey, has agreed a sale to US private investor Altiva Management Inc following a receivership process.
The deal, brokered by receivers Interpath Advisory, is expected to complete in the coming weeks and includes the distillery’s brands, intellectual property and a large volume of bulk whiskey, alongside the leasehold of its operating distillery and visitor centre.
All current staff are expected to transfer to the new ownership, providing continuity as the business embarks on its next phase of growth.
Altiva has committed a significant cash injection aimed at strengthening the brand’s market position, supporting innovation and driving future expansion both domestically and in key overseas markets.
Powerscourt’s insolvency and subsequent sale reflect broader pressures across the Irish whiskey sector in recent years, where evolving international trade conditions and market dynamics have challenged smaller producers.
The transaction is widely seen as a vote of confidence in the long-term potential of Irish whiskey and the Fercullen brand.
Patrick J Rigney, owner of The Shed Distillery, Drumshanbo and chairman of Changing Times
Louis Fitzgerald, owner of The Louis Fitzgerald Group
Caroline McEnery, head of NFP HR Solutions
Brewbog will continue to produce beer but will wind down production of its gin and vodka
Powerscourt Distillery, home of Fercullen Irish Whiskey, is set to be acquired by US investor Altiva Management, securing its future and operations
Diageo and Heineken announce draught price hikes
Diageo announced an increase on its draught range in January, while Heineken will increase draught beer prices from mid-February
Heineken has recently confirmed it will increase the price it charges pubs and on-trade venues for its draught beer products from 16 February 2026, marking another price adjustment in Ireland’s hospitality sector.
The 3.1% hike will include all of Heineken’s draught portfolio, including Heineken, Coors, Murphy’s, Beamish and Orchard Thieves, as well as its nonalcoholic Heineken 0.0.
A spokesperson for the brewer said the decision was taken reluctantly, emphasising that while the business continues to look for ways to reduce operating costs, “we unfortunately need to amend our pricing.”
The increase equates to roughly six to seven cent more per pint at wholesale
level, with the consumer price once VAT and publican margins are factored in expected to be closer to 20 cent higher per pint in many venues.
The move follows a similar recent increase by Diageo, which raised prices on its draught range including Guinness earlier in February, citing broader inflationary pressures across the on-trade beer supply chain.
On-trade operators and publicans are already operating in a challenging environment, balancing rising costs for energy, labour and stock with the need to keep pints competitively priced.
Diageo has blamed overall industry cost pressures for its incoming increase. “As industry-wide cost pressures remain elevated, this increase is essential for
Silkie Irish whiskey puts its best smoke forward with a new look
Silkie Irish Whiskey has unveiled a fresh new bottle design that sharpens its presence on shelf and behind the bar, delivering practical benefits for the trade while reinforcing its position as the leading smoky Irish whiskey. The new, shorter bottle format is designed to fit comfortably on standard retail and back-bar shelving, improving visibility and ease of use without sacrificing impact. With cleaner lines and confident proportions, the refreshed design feels contemporary and premium, perfectly suited to a whiskey that always puts smoke first.
A key evolution comes in the clearer classification across the core range. Each expression is now distinctly labelled Smoky, Smokier and Smokiest, giving bartenders and consumers immediate clarity around flavour
Diageo to maintain sustainable operations in Ireland,” the drinks group said. CEO of the VFI, Pat Crotty said that publicans are being hit from all sides, but drink costs are the biggest burden they face. “This latest price increase from Diageo will put even more pressure on pubs that are already operating on extremely tight margins. Many will be left with no option but to pass this on to customers, which helps nobody.”
intensity. This intuitive structure makes exploring the range easier, whether someone is new to peated Irish whiskey or seeking deeper levels of smoke.
While the packaging has evolved, the liquid remains unchanged. This is still the same award-winning Silkie Irish Whiskey that has earned cult status and built a loyal following among smoky whiskey enthusiasts. Crafted using peated malt, Silkie delivers a style of smoke that is expressive yet balanced, distinctly smoky, but always approachable.
In the glass, soft peat smoke is layered with honeyed malt sweetness, gentle orchard fruit and warming spice. The smoke carries through a smooth, composed finish, offering depth and structure. It’s a profile that works just as well neat as it does in cocktails or highballs.
A new look, clearer range classification, and a liquid that continues to win devotion rather than demand attention. Refined in form, resolutely smoky in character.
The VFI warned that repeated supplier price increases are contributing to rural pub closures, where pubs are already under severe pressure from declining footfall and rising operating costs.
“This isn’t just about the price of a pint,” says the VFI CEO, “It’s about the longterm viability of pubs across the country. Community pubs are being pushed to the brink, and continued increases in drink prices only accelerate that trend.”
This time last year Guinness also announced a price rise for its products. Guinness, Harp, Smithwicks, Hophouse 13 and Harp went up by 6 cent per pint on 3 February. This will be the fourth price hike in two years.
Pat Crotty, CEO of the VFI
Unveiling Lisney’s Licensed Property Review 2025
In 2025, Dublin licensed premises sales matched 2024 in number but fell 40% in value to €40.2m. Drinks Industry Ireland looks at Lisney’s Licensed Property Review to understand these changes and look at how things are faring around the country
20 Dublin licensed premises sold in 2025
Bar Rua, 32 Clarendon Street, Dublin 2
The Twin Oaks, Castleknock, Dublin 15
The Green Hen, (Leasehold Interest) 33 Exchequer Street, Dublin 2
The Market Bar, Idlewild, & Chelsea Drugstore (Leasehold Interest)
Georges Street, Dublin 2
Fitzgeralds, 22 Aston Quay, Dublin 2
The Newtown House, Coolock, Dublin 5
Cleary’s, 36 Amiens Street, Dublin 1
Floods, Kimmage, Dublin 12
The Estuary, Swords, Co. Dublin
Fade Street Social, (Leasehold Interest), 4-6 Fade Street, Dublin 2
The Lighthouse, Dun Laoghaire, Co. Dublin
Against the Grain, (Leasehold Interest), Dublin 2
Hennessys Findlater, Dorset Street, Dublin 1
Decline in 2025 sales due to absence of high-value transactions of 2024
The Dublin licensed premises market recorded stable transactional activity in 2025, with completed sales broadly in line with 2024 levels. However, total transaction values declined by approximately 40% year on year.
According to Rory Brown, divisional director with Lisney, “This decrease primarily reflects the absence of the high-value transactions that characterised 2024, including the sales of Devitt’s on Camden Street and Kennedy’s in Mount Merrion, as well as an increase in leasehold interest assignments during the year.”
In total, 20 licensed premises transacted in Dublin, generating an
The Market Bar was one of the Dublin city centre pubs sold in 2025
Rory Browne, divisional director, Lisney
Vaughan’s Eagle House, Terenure was among the capital’s pubs sold in 2025
aggregate value of approximately €40.2 million, compared with €69.6 million from the same number of transactions in 2024. Of these transactions, 57% were below €2m, 36% were between €2m and €5m and 7% were between €4m - €6m.
Of those sold, 20% related to leasehold interests, reflecting a scarcity of freehold opportunities in core trading locations
“Of the transactions completed, 65% were offered for sale publicly and 35% were completed off-market. At year-end, a further 11 units were sale agreed but not yet completed, representing a combined value of approximately €15 million which bodes well for early 2026 activity,” explains Browne.
High profile transactions
The quality of assets offered to the Dublin licensed premises market in 2025 was well reported, with a number of high profile transactions completing including Peters Pub, Market Bar, The Step Inn and The Queens. While the overall number of sales mirrored 2024, purchasers continued to show a clear preference for established, high-quality premises with proven trading performance and strong day-to-day cashflow.
“Two suburban premises, The Step Inn and The Queens, achieved in excess of €3,250,000 each, reflecting strong demand for properties in areas with higher levels of discretionary spend and the opportunity to trade at these locations. Both were purchased by publicans seeking to expand their portfolio,” says Browne.
The consistency of activity in the number of transactions over the past three years suggests that operators have adapted to the ongoing
operational challenges within the hospitality sector. This adjustment has translated into renewed confidence and reinvestment, with demand remaining firmly focused on welllocated, high performing premises.
Public sales increased in 2025 as vendor price expectations aligned more closely with market levels, reversing the recent trend toward off-market deals. Retirement-led disposals were a key source of supply, with long-established family operators exiting following strong post-pandemic trading. City-centre premises, particularly those benefiting from tourism and office footfall, remained the most sought after, often achieving prices 15–20% above guide, while suburban assets experienced more selective demand.
Outlook for 2026
Demand in 2026 is expected to remain primarily focused on the core city centre locations, where the potential for premium pricing is supported by strong turnover and profit evidence from the 2025 market. This will provide owners with greater flexibility to increase prices in line with ongoing cost inflation, particularly for high-quality, welllocated assets.
Shane Markey, divisional director with Lisney says that publicans are expected to remain the dominant purchaser group, although their share of transactions may moderate from the exceptionally high levels seen in 2025. “Developer activity is likely to remain limited, reflecting the scarcity of redevelopment opportunities and declining appetite for apartment development sites outside prime locations due to elevated construction costs,” he says.
“Private Equity purchasers are expected to remain active throughout 2026, continuing to seek opportunistic acquisitions. That said, given their strict investment criteria and the limited availability of suitable assets, we anticipate only a small number of transactions, primarily within the €6 million-plus value bracket.”
The trend towards off-market transactions is also expected to reemerge in 2026, particularly for highvalue city centre assets.
Looking at the provincial market
Niall Kelly, surveyor with Lisney explains that the provincial licensed premises market showed a notable uplift in activity in the main cities during the year, with Galway and Cork at the forefront. Both cities recorded high-profile transactions, signalling confidence in well-located, established and high-volume trading assets. This marks a notable shift from recent years, where activity was subdued.
He explains that in Cork city, Attestor’s acquisition of The Reardon Group for a reported price of excess €30m was the standout transaction.
“Cork also witnessed the sale of The Flying Enterprise & Sober Lane complex which achieved a price in excess of €5m whilst in Galway, The King’s Head realised a figure exceeding €7m. These transactions underline the strong demand from publican purchasers for prime citycentre premises with proven trading performance and sustainable turnover levels.”
Overall, while the wider provincial market remains selective, these sales demonstrate that quality licensed premises in core urban locations continue to attract competitive interest and strong pricing.
“Price sensitivity remains a defining feature of the provincial market. Where pricing expectations are aligned with trading fundamentals, transactions can be achieved.” explains Kelly.
The Step Inn and The Queens, achieved in excess of €3,250,000 each, reflecting strong demand for properties in areas with higher levels of discretionary spend
The King’s Head in Galway was sold for over €7m demonstrating the uplift in activity in cities such as Galway and Cork
Playing the long game
Patrick J Rigney grew up in Dublin and entered the drinks industry in 1982, at a time when formal postgraduate routes into marketing were virtually non-existent. “You went straight into work and learned by doing,” he recalls. After completing a BComm in UCD, he joined Grants of Ireland in
Few figures have shaped modern Irish drinks quite like Patrick J Rigney. From his early days learning the marketing trade in Grants in Clonmel to helping transform Baileys into a global icon, and now leading The Shed Distillery in Drumshanbo, Rigney has seen the industry from every angle. He speaks to Fionnuala Carolan and reflects on a career spanning four decades, and explains why long-term thinking has never mattered more
Clonmel, a formative experience that would set the tone for his career. The drinks industry, he says, was already ahead of its time. “It was heavily branded, international in outlook, and very consumer-led. You learned quickly that having a good product wasn’t enough – you had to know how to build a brand.”
Clonmel also gave Rigney something else that would stay with him: community. A life member of Clonmel Rugby Club, he absorbed values that would later shape his leadership style. From there, his career progressed to Gilbeys and then Baileys, where his trajectory accelerated dramatically. In his late
Patrick J Rigney, owner of The Shed Distillery in Drumshanbo and chair of Changing Times
Pat Rigney with his wife Denise and daugter Róisín, who also works in the business
twenties and early thirties, Rigney found himself travelling the world, eventually managing roughly half of the Baileys business, covering the Americas and Australasia.
At the time, Baileys was unlike anything else coming out of Ireland. Rigney describes it as the equivalent of a modern tech giant today – a pioneering, fast-moving business with global ambition. “It was incredibly exciting. They were creating something new from very humble beginnings, and they were doing it at speed, on a global scale.” Baileys went on to become the number one liqueur in the world – a position it still holds – and in doing so helped define Ireland’s international drinks reputation.
That reputation, Rigney believes, is one of Ireland’s greatest strengths. “Our drinks industry punches way above its weight,” he says. “Often the first connection people have with Ireland is through our drinks brands like Baileys, Jameson, Gunpowder Irish Gin or through food brands like Kerrygold. Along with our music and literature, that’s how relationships with Ireland begin.” Those relationships, he adds, often lead to visits, to distilleries and breweries, and to rural communities. “It’s all part of the experience.”
It is this belief in place, authenticity and long-term value that underpins Rigney’s work today at The Shed Distillery of PJ Rigney in Drumshanbo, Co Leitrim. Founded just over a decade ago, the distillery has become one of the most recognisable success
stories in modern Irish distilling, not just for its brands, but for what it represents.
Discovering Drumshanbo
Drumshanbo was not an obvious location for a global drinks business, but for Rigney it made perfect sense. There was a personal connection: his parents met in the village, where his mother worked as a finance manager in the mines and his father carried out audits. Beyond that, Rigney was looking for a location “off the main street”, somewhere that could be developed organically. Crucially, the local community embraced the project from the outset. “The people of Drumshanbo opened their arms and their hearts to us,” he says. “We’re thrilled to be here.”
That sense of mutual commitment has paid dividends. When The Shed
Distillery began 11 years ago, Ireland was emerging from the financial crash and unemployment in the area exceeded 20%. “It was pretty grim,” Rigney recalls. Many of the distillery’s employees joined at the very beginning and have remained ever since. Head distiller Brian Taft was the company’s first hire. “We trained everyone ourselves,” says Rigney. “We hire for attitude and character, and then we train. There’s huge talent around here.”
Today, The Shed Distillery employs over 100 people and has become a major economic and cultural presence in the region. It is also a significant visitor attraction, welcoming 70,000 visitors last year alone. Open seven days a week, closing only on Christmas Day, St Stephen’s Day and the day after, the distillery offers a fully immersive experience. Everything sold on site is made there, from Gunpowder Irish Gin and Drumshanbo Single Pot Still Whiskey to the food served in the Jackalope Café. “Authenticity matters,” Rigney says simply.
Creating a brand
Gunpowder Irish Gin was always central to the vision. Launched into an already crowded and competitive market, it was never going to be an easy win. “This industry is not for the faint-hearted,” Rigney notes. “Building a distillery - we can all do that. Making liquid – yes, we can do that too. But can you market it? Can you build a brand that consumers actually choose? That’s the hard part.”
The Shed Distillery in Drumshanbo where Gunpowder Irish Gin is produced
Gunpowder Irish Gin is now the number one premium gin in Ireland, the number four premium gin in the US, and the number six gin in global duty free
The results speak for themselves. Gunpowder Irish Gin is now the number one premium gin in Ireland, the number four premium gin in the US, and the number six gin in global duty free. Crucially, it continued to grow even last year, against what Rigney describes as significant headwinds. “Not at the levels of previous years, but we grew.”
Those headwinds are being felt across the global drinks industry. Rigney is candid about the challenges. “We’re in a postCovid, post-expansion phase,” he says. “Across categories – tequila, American whiskey, Scotch, cognac –there’s too much capacity. Too much product came into the market that was never going to be consumed.” The result is a reset, one that Irish whiskey producers in particular must navigate carefully.
Irish producers, Rigney argues, cannot rely on the domestic market alone. “Ireland is too small. To survive, you have to succeed internationally.” That reality makes government support and regulatory balance critical. “We’re already overregulated, and excise is too high. What we need now is support, not more barriers.”
“The pub is precious, especially in rural Ireland,”
he says.
“It’s a tough business, with huge complexity. You have to be careful not to push pricing beyond the tipping point, because once you do, the fallout can be dramatic.”
The tariffs problem
The United States remains central to that market, accounting for approximately 50% of Irish drinks exports. Continued uncertainty around tariffs is a concern. “If tariffs continue to rise, it’s a real problem,” Rigney says. However, he is pragmatic rather than alarmist. The Shed Distillery’s partnership with Palm Bay International in the US has been a strong one, and Rigney’s focus remains firmly on the job at hand. “You have to stay away from the noise.”
That philosophy also underpinned his recent tenure as chair of Drinks Ireland, a role he stepped down from just a few weeks ago. Rigney was the first small producer to be appointed chair, something he describes as a great honour. “I was very proud to represent the whole industry,” he says. During his term, key issues included advocating for zero-for-zero tariffs with the US, addressing labelling requirements that had placed Ireland out of step with Europe, and restoring pride in the industry’s contribution to the economy and rural Ireland. “There’s a brewery or distillery in every county.”
Changing Times
Alongside his work in spirits, Rigney has also embraced a new challenge in beer through Changing Times Brewery. The venture came about following a call from Willie Ahern of the Palace Bar, with a vision of creating a brewing business that would give publicans greater balance and control over their taps. Based in Glasnevin along the Royal Canal, Changing Times has already gained a reputation for quality, led by head brewer Shane Long. “The quality of the beer is exceptional,” Rigney says. “And it’s a lot of fun. We’re all learning from each other.”
That collaborative mindset extends to Rigney’s views on pricing, particularly in light of recent increases from major suppliers. While acknowledging rising costs, he stresses the importance of protecting the Irish pub. “The pub is precious –especially in rural Ireland,” he says. “It’s a tough business, with huge complexity. You have to be careful not to push pricing beyond the tipping point, because once you do, the fallout can be dramatic.”
Rigney is clear that his perspective is long-term. “We’re not in this for the next quarter’s results,” he says. “Most Irish pubs are intergenerational businesses. They’ve been around for decades and we want them to be around for decades more.”
Choosing optimism
As he looks ahead, Rigney remains optimistic, if realistic. Covid, he notes, actually gave The Shed Distillery confidence, as the business grew through the disruption. What keeps him motivated now is the people – his team, the community in Drumshanbo, the wider industry. “This is not a oneman show,” he says. “The support we’ve had from publicans, retailers and consumers has been incredible.”
He is also keen to acknowledge the role played by Ireland’s biggest drinks brands. “Guinness, Jameson, Baileys – they created the ecosystem we all benefit from,” he says. “They’re part of who we are as a country. I want them to thrive, and I want the wider industry to thrive too.”
For Pat Rigney, that ultimately comes back to playing the long game: building brands with authenticity, supporting communities, and making decisions not for short-term gain, but for lasting value. In an industry facing uncertainty, it is a philosophy forged through experience and one that continues to serve him, and Irish drinks, remarkably well.
Bleedin Red Ale from Changing Times. Rigney attributes the exceptional quality of the Changing Times beers to head brewer, Shane Long
Martin’s Off-Licence, Fairview, named National Off-Licence of the Year
The National Off-Licence Association (NOffLA) has unveiled the winners of its prestigious annual OffLicence of the Year Awards 2026, marking the 30th anniversary of the Awards. Martin’s Off-Licence, Fairview, was named National Off-Licence of the Year. The awards ceremony took place at the Honourable Society of King’s Inns on 26 January, celebrating excellence across the independent off-licence sector.
NOffLA, founded in 1991, represents independent specialist off-licences throughout Ireland, with the sector representing 5,900 jobs across 26 counties. The Off-Licence of the Year Awards highlight retailers who deliver exceptional service, maintain the highest retail standards, and embody the spirit of community-focused, independent business.
At the 30th Industry Awards NOffLA celebrates the best off-licences in the country and renews call for Irish excise rates to align with European levels.
Industry recognition
Speaking about this year’s Awards, NOffLA chairman, Cathal McHugh, said: “This year’s Awards mark a significant milestone for NOffLA as we celebrate 30 years of recognising excellence in independent offlicence retailing. Our members embody the essence of ‘shopping local’ by combining exceptional service, specialist knowledge, and unique product offerings. These independent retailers are not only masters of their craft but are also central to their communities, driving
local employment and championing Irish products. Their commitment to quality creates a unique shopping experience that larger retailers cannot replicate.
Independent off-licences continue to operate in an increasingly challenging environment, facing rising costs, complex regulation and one of the highest alcohol excise regimes in Europe. Despite this, our members continue to invest in their businesses, their staff and their customers, delivering a quality of service that sets them apart.”
Damian Martin, Declan Martin, Enda Molloy from the winning Martin’s Off Licence in Fairview
All the winners of the National Off-Licence of the Year Awards 2026
Unnecessary burdens putting Irish businesses at risk
NOffLA also used the occasion to highlight a number of ongoing policy and regulatory challenges facing the sector. The Association reiterated its call for a reduction in Ireland’s alcohol excise duties, which remain the second highest in Europe. McHugh urged the Government to reduce alcohol excise duty to help ease the high cost burdens experienced by many independent offlicences in recent years.
“With Minimum Unit Pricing now firmly embedded in the Irish market, these high excise rates can no longer be justified on public health grounds alone. Reducing excise would provide meaningful relief to independent retailers already under pressure from rising operational costs and would support the long-term sustainability and competitiveness of communitybased businesses.”
NOffLA also emphasised the need for robust regulation of distance
NOffLA Off-Licence of the Year Awards were awarded to the following:
1. NOffLA’s RTC On-Line Graduate(s) of the Year - Holly Tucker, Kellers Carry Out Nenagh and Sean Cantwell, Gibney’s of Malahide
2. NOffLA’s Responsible Retailer of the Year 2026O’Donovans Off-Licence Group
3. 19 Crimes’ Best First Time Entrant 2026 - Mitchell & Son, The Vaults
4. El Coto’s Customer Service Award of the Year 2026Molloys, Clonsilla
5. Malbado’s Food Retailer of the Year 2026 - 64 Wine, Glasthule, Co. Dublin
6. Redbreast’s Spirit Specialist of the Year 2026 - Mitchell & Son, Glasthule, Co. Dublin
7. Guinness’ Beer Specialist of the Year 2026 - McHugh’s, Kilbarrack
8. Dona Paula’s Wine Specialist of the Year 2026 - Jus De Vine, Portmarnock
9. Hennessy Cognac’s Munster Off-Licence of the Year 2026 - Number 21 Dungarvan, Co. Waterford
10. Drumshanbo Gun Powder Irish Gin’s Connacht/Ulster Off-Licence of the Year 2026 - Dicey’s Off-Licence, Ballyshannon
11. Mionetto’s Leinster Off-Licence of the Year 2026 - The Wine Centre, Kilkenny
12. Alpha Zeta’s Dublin Off-Licence of the Year 2026Blackrock Cellar, Co. Dublin
13. NOffLA’s National Off-Licence of the Year 2026 - Martin’s Off-Licence, Fairview, Dublin
Judging for the Awards involves an examination of over 100 aspects of each entrant’s business. Final awards were allocated following this process.
and online alcohol sales as part of the forthcoming reform of Ireland’s alcohol licensing laws. While recognising that consumer purchasing habits are changing, NOffLA stressed that online and distance selling must operate on a fair and equivalent regulatory basis to bricks-and-mortar retailers.
The Association has consistently raised concerns that the current framework creates gaps in age verification, delivery safeguards and enforcement, particularly where sellers have no physical retail presence or operate across borders.
“Independent off-licence retailers are subject to strict licensing, inspection and training requirements,” McHugh said. “It is essential that distance and online alcohol sales are regulated to the same standard, to protect young people, support responsible retailing and ensure a genuine level playing field for all operators.”
NOffLA called on the Government to engage with industry to ensure that forthcoming legislation addresses these enforcement gaps and provides clear, workable rules governing online and distance alcohol sales.
McHugh also noted that while the Association welcomed the postponement of the planned alcohol labelling regulations to 2028, NOffLA continues to support a harmonised EU approach to labelling in order to avoid placing Irish retailers at a competitive disadvantage to their European counterparts.
2026 Award Winners
This year’s competition featured 47 finalists. The National Off-Licence of the Year 2026 was awarded to Martin’s Off-Licence, Fairview.
These winners were recognised for their dedication to quality, innovation, and customer service, setting a benchmark for excellence in the sector. The Off-Licence of the Year Awards 2026 stand as a testament to the resilience, passion, and dedication of Ireland’s off-licence community.
All 47 finalists were awarded certificates of ‘Excellence’ and a Customer Service Award based on their performance.
NOffLA OFF-LICENCE OF THE YEAR 2026
NOffLA’s RTC On-Line Graduate(s) of the Year: Cathal McHugh presents to Pat Keller, Kellers Nenagh and Ann Moran of Gibney’s of Malahide on behalf of graduates Holly Tucker, Kellers Carry Out Nenagh and Sean Cantwell, Gibney’s of Malahide
Malbado’s Food Retailer of the Year 2026: Presented by Michael O’Brien, Grace Cambell Wines to Anthony Robineau, 64 Wine, Glasthule, Co Dublin
Hennessy Cognac’s Munster OffLicence of the Year 2026: Mary Keyes, Edward Dillon & Co. and Lorraine O’Dwyer, Number 21 Dungarvan, Co Waterford
NOffLA’s National Off-Licence of the Year 2026
Winner: Martin’s Off-Licence, Fairview, Dublin
NOffLA’s Responsible Retailer of the Year 2026: Cathal McHugh, NOffLA, Ollie O’Neill & Michael Collins, O’Donovan Off-Licence Group
Redbreast’s Spirit Specialist of the Year 2026: Kamil Lewandowski, Mitchell and Son, Damian Ivory, Irish Distillers Pernod Ricard, Robert Mitchell and Gareth Wyatt, Mitchell and Son, Glasthule, Co Dublin
Drumshanbo Gun Powder Irish Gin’s Connacht/Ulster Off-Licence of the Year 2026: Brendan & Sinead O’Reilly, Dicey’s OffLicence, Ballyshannon
National Off-Licence of the
Crimes’ Best First Time Entrant
Guinness’ Beer Specialist of the Year 2026: Cathal McHugh, McHughs Off-Licence, Stuart Patterson, Diageo and James Carroll, McHughs Off-Licence Kilbarrack
NOffLA’s
Year 2026: James Barry, Damian Martin, Declan Martin, Enda Molloy from Martin’s Off Licence
19
2026: Richard Moriarty, Findlater & Co. Katherine Lyons, Robert Mitchell, Mitchell and Son, The Vaults
Mionetto’s Leinster Off-Licence of the Year 2026: Ciacomo Cabboi, The Wine Centre, Redmond Gavin, Comans, Simon Hawkins, Diego Corriea, The wine Centre Kilkenny
Alpha Zeta’s Dublin Off-Licence of the Year 2026: Shane Boyce Liberty Wines, Joel Durrand and Nicolas Coitino, Blackrock Cellar
El Coto’s Customer Service Award of the Year 2026: Presented by Robert Smith, Mackenway Distributors to Brandon O’Neill, Molloy’s Clonsilla
Dona Paula’s Wine Specialist of the Year 2026: Terry Pennington, Vina Santa Rita and Julie Cullen, Jus De Vine, Portmarnock
A day in the life!
Rob Kenny, founder, Rob Kenny PR speaks to Drinks Industry Ireland about a typical day in his life running a PR agency
What time do you get up on a weekday?
On a weekday, I get up every morning at 6.30am. I received a Lumi alarm clock from my sister, so sunrise starts in my room at 6am and then I’m woken up by birdsong at 6.30am.
Typical breakfast?
I actually skip breakfast every day.
Do you commute or work from home?
At Rob Kenny PR, we all work from home on Mondays and Fridays. As I live in the city centre, I’m super lucky that I only have a 10-minute walk to the office.
How long have you been in your current job?
I set up RKPR six years ago.
What does a typical day at work include?
One of the things I genuinely love most about PR is that no day is in any way typical! And with my personality type, that is something I always needed in a career. Because running a PR agency, you serve many different clients. So for us, one minute we could be working on a Virgin Media TV new season launch event, the next minute interviews with Spencer Matthews on how he’s starring for Vanity Fair, and the next minute an interview on expert skincare with Ivana Broom for Life magazine, etc. The nature of working in a PR agency is really that no day is ever the same, which I love.
Who is your favourite politician in Ireland and why?
My favourite politician in Ireland is Holly Cairns. I love hearing Holly
speak and engaging with her social content, and I have met her a few times as well, as I personally did some PR work for her about a year ago. Holly is such a real, genuine person. She feels like one of your girlfriends that you actually want in your life. Her views and her outlook on everything is just moral, smart, liberal, and exactly what you want to hear your leader saying.
What is the best ad (apart from the brands you represent)?
I’m a huge Christina Aguilera fan, so her global ad campaign last year for Just Eat was so much fun for me, especially when her mind-blowing vocal range shatters a chandelier at the end of the ad. So much fun.
Worst ad on television?
There’s a Yakult ad that kept playing throughout 2025 with this woman and her gut stomach sings to her every time it comes on — it would drive me mad!
Rob Kenny, founder and owner of Rob Kenny PR
What is your favourite drink?
For my health, I take a banana colada drink daily to lower my high cholesterol. Or on a night out, I love a spicy margarita!
If you had to pick three famous people to have a drink with, who would they be?
Number one, Christina Aguilera, as according to Spotify I am in her 0.0001% of global fans so that speaks for itself. Guest two would be Paul Mescal. He just seems so sound. I really want to be friends with him, and I won’t lie, he’s my big celeb crush. Number three, maybe Jennifer Lawrence. She just seems so gas. What a night that would be!
Favourite no/low brand on the market?
I’m a big champagne drinker but have always struggled finding a low-alcohol version that I liked. However, recently I tried the low-alcohol champagne in The Shelbourne and it was surprisingly good!
Favourite pub in Ireland and abroad?
My favourite pub in Ireland is the gorgeous gastropub Brickyard in Dundrum. The décor is so cool, the food is delectable whether that is brunch, lunch, or dinner, the cocktails are amazing, and they have such an extensive range of craft beers. No matter your tastes, it pleases everyone, but it’s really the vibe that makes it. The staff are so sound. It’s just such a fab place to be.
Best pub for grub?
Same answer as above. Just so good!
Achievement you are most proud of?
Two jump to mind. Number one, having the courage to go solo and leave a big job as head of PR of Publicist Dublin. Thank God it’s going so well! And number two was landing my now fiancée, Shane Cassidy!
Do you have a favourite saying?
My dad gave me advice once when I was telling him how I wake up at night thinking about work (I know anyone who owns their own business is the same!). As he was also selfemployed, with work thoughts racing through your head at night, he would simply say to himself: lying here and thinking about this now will not help me at all tomorrow. It’s so simple, however when I find my head racing with work thoughts at night, I think of my dad giving me this advice and it does work.
Rob hosting some clients, a typical part of his work day running a PR agency
Rob Kenny with his friend Glenda Gilson
VFI aims to secure the Draught Excise Rebate in 2026
The body will pursue the next phase of the Draught Excise Rebate Scheme in 2026
This year, the VFI will continue to fight for the introduction of the Draught Excise Rebate Scheme. In the run-up to the last Budget we campaigned strongly for its inclusion, and while our advocacy achieved a significant breakthrough in political understanding of the issue, the Government ultimately decided not to proceed in a year already shaped by the major cost of reintroducing VAT 9%.
Securing two major tax interventions in the same Budget was always going to be an uphill task. The political system made it clear that, while the argument for a draught rebate has merit, competing fiscal priorities and the sizeable cost of the VAT decision limited what could be delivered this year.
But this is far from the end of the road. In fact, Budget 2026 has left us in a stronger position than ever to push forward.
Next phase
We are already preparing the next phase of our campaign, and Professor Tony Foley of DCU is once again working with the Federation to refine, deepen and strengthen our economic case. Tony’s analysis was instrumental in shaping the VAT campaign, and his work on the draught rebate will allow us to present an even more compelling, evidence-driven argument in the months ahead.
The message from members is clear: the excise burden on draught beer is unsustainable, uncompetitive, and unfair - and reform is urgently needed. Rural, urban, food-serving and nonfood pubs alike stand to benefit from a targeted, meaningful reduction in draught excise. That is why the VFI will continue to advocate for all publicans, regardless of business model.
The success of VAT 9% proves that sustained, united pressure can deliver real outcomes for this sector. The fight for a Draught Excise Rebate continues
Introducing the new VFI Supplier Directory
The directory was launched a few weeks ago
Running a successful pub means juggling a huge number of decisions, from sourcing reliable food and drink suppliers to finding contractors, service providers, technology solutions and everything in between. To make that easier, the VFI is delighted to launch our new Supplier Directory, created exclusively for members and now live on our website.
The directory was only launched a few weeks ago and we’re busy adding suppliers to the list. Over time, the directory will continue to grow, creating an even more valuable resource for publicans..
We encourage members to make the directory their first stop when exploring new services
The Supplier Directory brings together trusted industry partners in one easy-to-navigate hub. Importantly, all listed suppliers are either long-standing VFI supporters or companies with a proven track record in the Irish hospitality sector. Members frequently ask us for recommendations. This directory
and we are more committed than ever to getting it across the line.
answers those questions by showcasing businesses that know how pubs operate and what matters most: service, consistency and competitive pricing.
Each supplier listing includes a profile of what they offer, key contact details and direct links so you can reach the right person without the usual frustration of being passed around departments.
We encourage members to make the directory their first stop when exploring new services. The more we support suppliers who support the Federation, the stronger the trade becomes — and the better value we can deliver for members.
You can access the Supplier Directory now through VFI website homepage. If there are categories you’d like us to add, or suppliers who should consider listing, please let us know.
This is a tool built for publicans, shaped by your needs and we hope it becomes an essential, go-to resource for your business.
The campaign for a 40% draught rebate scheme was launched at the AGM in 2025 in Limerick. Pictured at the launch are VFI president Michael O’Donovan and Limerick City chair Eamonn O’Rahilly and his wife Audrey
Pub of the Year Awards 2025
The Irish Pub Awards 2025 recognised the best in class nationally with ten category winners awarded across the country at a gala evening in Dublin’s Mansion House
The Laurels Clondalkin, is celebrating after being named National Pub of the Year at the Irish Pub Awards 2025. The Dublin pub was crowned national champion from a field of 70 regional winners at a Gala Awards Ceremony in The Round Room at The Mansion House, Dublin in late November. The Irish Pub Awards are jointly presented by Vintners Federation of Ireland (VFI) and The Licenced Vintners Association (LVA). With over 1,000 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, Michael O’Donovan, president of the Vintners’ Federation of Ireland (VFI), said: “The Irish Pub Awards continue to showcase the outstanding quality, creativity, and community spirit that define our trade. This year’s winners represent the very best of Irish hospitality, pubs that combine tradition with innovation while remaining at the heart of their communities. At a time when trading conditions are challenging, these awards are a timely reminder of the resilience, professionalism and passion that make our worldrenowned pubs. Congratulations to all our winners and finalists who exemplify what makes our sector so special.”
Tom Cleary, chair of the Licensed Vintners Association (LVA), also praised the continued success of the Irish Pub Awards: “The Irish Pub Awards have become the benchmark for excellence in the pub industry,
Diageo Ireland, winners from The Laurels Clondalkin, Dublin and Michael O’Donovan, president, VFI
The Irish Pub Awards 2025 ten category winners were:
Best Food Pub sponsored by Musgrave MarketPlace: The Lobster, Waterville, Co. Kerry
Best Tourist Pub sponsored by Fáilte Ireland: Taaffes Bar, Galway City
Innovative Pub of the Year sponsored by BOI Payment Acceptance: Nevins Newfield Inn, Mulranny, Co. Mayo
Best Local Pub sponsored by Diageo Ireland: The Laurels, Clondalkin, Dublin 22
Outstanding Customer Service sponsored by Edward Dillon:
The Blackrock, Blackrock, Co. Dublin
Best Music Pub sponsored by IMRO: 4 Dame Lane, Dublin 2
Best Outdoor Space sponsored by Bulmers: Mazlards Pub, Stoneyford, Co. Kilkenny
Best Digital Innovator sponsored by Heineken: Biddy O’Dowd’s, Athlone, Co. Westmeath
Best Late-Night Bar sponsored by Irish Distillers Pernod Ricard: Dwyers of Cork, Cork City
Best Match Day Pub, sponsored by Carling McHughs Bar, Carrick-on-Shannon, Co. Leitrim
with participation increasing steadily each year. Beyond the recognition, the programme offers finalists invaluable business support through tailored management training, helping them strengthen their operations. The awards enjoy widespread media coverage at both national and local levels, and have grown into a
powerful platform that celebrates the essential role pubs play in Irish business, community life, and tourism. We’re proud to see how the initiative continues to elevate and showcase the very best of Irish hospitality.”
The Irish Pub Awards media partners are the Irish Independent and Drinks Industry Ireland
Overall Pub of the Year was awarded to The Laurels Clondalkin, Dublin. Pictured are Tom Cleary, chair, LVA, Dave Kearney, head of Commercial North West,
Pub of the Year thinks like a local
The Laurels Clondalkin, Co Dublin emerged as the Overall Pub of the Year 2025 and also took home the Local Pub of the Year accolade.
Owner Louis Fitzgerald and manager, Damien Long spoke to Fionnuala Carolan about the true meaning of hospitality
When The Laurels in Clondalkin was announced as Irish Pub of the Year 2025, the reaction within the industry was overwhelmingly affirmative rather than surprised. The Dublin pub has long been regarded as a benchmark for what a modern Irish local can be: commercially resilient, operationally disciplined, deeply rooted in its
community, and quietly ambitious without ever losing its identity.
For owner Louis Fitzgerald, the accolade represents a career milestone but not a culmination. “You can’t sit on your laurels,” he says, echoing a phrase now firmly associated with the pub. “The expectations are higher now. You have to keep delivering.”
Louis Fitgerald, owner of the Laurels, Clondalkin and The Louis Fitzgerald Group
From opportunity to instinct
Fitzgerald entered the licensed trade in his early twenties, at a time when access to finance, while never simple, was markedly less constrained than it is today. Pubs could still be acquired at reasonable cost if a buyer was willing to take on responsibility and risk. With experience already gained managing at a high level, Fitzgerald found himself well positioned when opportunities arose.
Interestingly, the pub trade was not his only ambition. He had seriously considered entering the greengrocery business, attracted by the relatively low start-up costs and the ability to build something from scratch. “I had a real interest in vegetables,” he recalls. “I had an idea of building a big greengrocer’s near the Walkinstown
Roundabout, with large displays. It nearly happened.”
It never came about and when The Laurels came on the market in 1986, Fitzgerald recognised the potential immediately. The Fitzgerald Group, as the company was now called, saw that the area had a lot of housing developments sprouting up. The pub was already well run, profitable and embedded in Clondalkin life. Rather than overhaul it, he focused on continuity, stability and incremental improvement.
A pub shaped by people
Forty years later, that approach remains central to how The Laurels operates. While the physical layout has been subtly refined over the years, the essence of the pub has changed very little.
Recruitment and retention are among the most pressing challenges facing hospitality, yet The Laurels continues to benefit from unusually long staff tenure. Some employees have spent decades in the business, while others represent second and even third generations of families who have worked behind the bar or in the kitchen.
Fitzgerald is clear about why that matters. “If it wasn’t a good place to work, you wouldn’t send your kids in here,” he says. “People talk. Staff talk. Reputation travels.”
General manager Damien Long, who has worked alongside Fitzgerald for 27 years and spent the last 19 at The Laurels, believes staff engagement was a decisive factor in winning Irish Pub of the Year. “The staff feel ownership of the place,” he says. “That’s real. It’s not a slogan.”
Following the 2025 award win, Fitzgerald personally ensured that every staff member received a certificate recognising their contribution. The gesture reinforced a long-standing philosophy: awards belong to teams, not individuals.
Carvery as craft, not convenience
Food remains a major draw at The Laurels, particularly its traditional carvery, which continues to attract queues throughout the week and heavy volumes on Sundays. While some operators view carvery as a straightforward way to drive footfall, Fitzgerald strongly disagrees.
“Carvery is not easy,” he says. “You need experience. You need someone
The Laurels is situated in the heart of Clondalkin Village
The essense of The Laurels has not changed over the years
who can talk to people. A lot of chefs aren’t used to working face-to-face with customers.”
The Laurels’ success in this area is built on consistency and personality rather than scale. Menus have been deliberately tightened in recent years to ensure quality and operational control, with weekend specials adding interest without overcomplicating service. Fitzgerald is blunt about the risks: “Food can make you, but it can also break you.”
Crucially, food supports the drinks offer rather than competing with it. “We’re in the drinks business,” he says. “That’s what people forget sometimes.”
Covid, recovery and workforce reality
Like all hospitality businesses, The Laurels was significantly impacted by Covid-19 closures. While government supports provided vital financial stability, the aftermath presented a different challenge: attracting staff back into the sector.
“People got used to a different way of life,” Fitzgerald explains. “They didn’t want to come back to working nights or evenings. That’s still something the industry is dealing with.”
Despite those pressures, trade has largely stabilised. Fitzgerald notes that early evening has become increasingly important, reflecting changing social patterns and customer preferences. Across his wider business interests, including hotels and pubs nationwide, Fitzgerald now employs approximately 1,100 staff directly.
He remains cautious about expansion. Of the 48 pubs he has purchased over his career, 24 are currently in operation, with some leased out. “I wouldn’t want to go much beyond 20 pubs,” he says. “You need to be able to see what’s happening.”
All about community
What truly differentiates The Laurels is the depth and consistency of its community engagement. The pub regularly hosts events and fundraisers for local organisations, including Age Action, Men’s Shed and Clondalkin Tidy Towns. Rather than writing cheques, Long prefers to provide space, food and organisational
support, allowing groups to generate significant funds themselves.
One of the most notable initiatives is the annual Santa Cycle, originally established as a flagship charity event in support of the Children’s Hospital and scoliosis research. What began as a local fundraiser has since grown into a national event, with simultaneous cycles now taking place in Cork, Waterford and Limerick.
“It’s nearly a second job organising it,” Long notes. “But the impact is massive.”
These initiatives are not viewed as optional extras. They are embedded in how The Laurels operates. “Being a local pub means people will come to you for help,” Fitzgerald says. “You can’t support everything, but you can always do something.”
The right atmosphere
While The Laurels has benefited from periodic upgrades including a significant pre-Covid reconfiguration of kitchens and service areas, Fitzgerald is sceptical of overinvesting in aesthetics at the expense of service.
“Wallpaper doesn’t define a pub,” he says. “If your staff are good enough, people aren’t questioning the surroundings. They’re having a good time.” That philosophy aligns closely with the pub’s long-term success. Customers return not because the
space is fashionable, but because it is familiar, welcoming and reliably well run. Small details, from service rituals to personal interactions, are treated as seriously as any capital investment.
Recognition and responsibility
Winning Irish Pub of the Year 2025 has undoubtedly raised The Laurels’ profile. It has also raised expectations, both internally and externally. Customers arrive expecting excellence, and staff understand the responsibility that comes with national recognition.
For Fitzgerald, that responsibility is best met by staying grounded.
“The overall award was fantastic,” he says. “But the local recognition is what really matters. The locals are everything.”
As the licensed trade continues to navigate rising costs, staffing challenges and evolving consumer behaviour, The Laurels offers a compelling case study in sustainable pub operation. It demonstrates that long-term success is rarely about chasing trends and almost always about understanding people.
In an industry under constant pressure, Ireland’s Pub of the Year 2025 stands as proof that the strongest pubs are still those that know exactly who they serve, and why they exist.
The pub regularly hosts events and fundraisers for local organisations, including Age Action, Men’s Shed and Clondalkin Tidy Towns
Best Digital Innovator
sponsored by Heineken
Biddy O’Dowd’s, Athlone, Co Westmeath
Biddy O’Dowds opened three and a half years ago and is named after owner Chris Hewitt’s grandmother, which gives the pub a very personal meaning for them. The premises had been closed for a couple of years due to Covid before they took it over. “From the outset, our aim was to turn it around and create a welcoming, vibrant pub that respected tradition while appealing to a modern audience. In a relatively short period of time, Biddy O’Dowds has become a strong part of the local community, known for its atmosphere, music, sport, and friendly service,” says Hewitt.
“We think the award reflects the fact that we are consistent and genuine with what we put out online. Our aim has always been to show the pub as it really is, day to day, as it happens. What people see online is exactly what they get when they walk through the door, whether that is a packed match day, live music at the weekend, or a quiet pint. Keeping things honest and up to date has helped us connect with people and bring new faces through the door.”
Social Media
Social media plays a central role in how they communicate with customers, with Instagram, Facebook and TikTok being their main platforms. They regularly share videos and updates around live music, sporting events, staff, and daily moments in the pub. Video content in particular has been very effective in capturing the atmosphere and personality of Biddy O’Dowds. “We are happy to have a laugh, poke fun at ourselves, and jump on trends or viral moments
when they feel right. Whether that is playing a character for a TikTok sound or simply showing the real, fun side of the pub. It helps people connect with us and shows that we do not take ourselves too seriously. Our regulars also love getting involved, and the content often becomes a talking point at the bar, which helps bring the online and in pub experience together,” explains Hewitt.
Over the last two years, they have also put a huge effort into creating a Christmas ad. This has been hugely successful, with their 2025 video reaching 258,000 views and going viral, even appearing on the Australian For You page. The ad focused on the feeling of coming home for Christmas after moving away, which clearly resonated with people both in Ireland and abroad.
The reaction of staff and customers to the win has been brilliant. According to Chris: “The staff were genuinely proud and excited, especially as they are such a big part of the pub both day to day and online. Customers have been hugely supportive too, with plenty of messages, comments, and congratulations both in the pub and across social media. It gave everyone a real lift and showed that the effort being put in is being noticed and appreciated.”
Biddy O’Dowd’s regulars love getting involved in their online content and this often becomes a talking point at the bar, which helps bring the online and in pub experience together
Best Digital Innovator Awards: Tom Cleary, chair, LVA, Jason Cox, on-trade commercial director, Heineken Ireland, Shannon Beatty, Chris Hewitt and Saoirse Ripley, Biddy O’Dowd’s, Athlone, Co Westmeath, and Michael O’Donovan, president, VFI
Best Food Pub
sponsored by Musgrave MarketPlace
The Lobster, Waterville, Co Kerry
The Lobster is located in the centre of Waterville, the only seafront village on the Ring of Kerry. The pub was built by local fishermen over 60 years ago and taken over 10 years ago by James Doyle. You only have to step in the door to experience the incredible warmth the Lobster offers, alongside the food, which they make their biggest priority!
According to Doyle: “We have been working extremely hard over the last 10 years. We have consistently tried to improve our offering particularly with the food. The last couple of years we have been pushing the boundaries with our food using fresh scallops from the local area to marry with our pan-fried cod, seabass or halibut depending on the freshest catch for that day. Our specials are always extremely popular with customers returning only to have what’s on the special board for that evening. Our Duck la ’Orange with Fois Gras was a big success and our black sole with capers butter sold
out every time we had it on special. We did a number of different lobster dishes this year, our main poached lobster being the favourite, however our Lobster Linguine, and grilled Lobster with garlic butter flew out the door. Our steaks were accompanied with bone marrow butter and pepper sauce to enhance the flavours of the steak and freshly made onion rings and a simple rocket salad with parmesan finished the dish. We cooked whole seabass for two people to share, and Tomahawk steak to share to offer something a little different. Our panfried turbot in a lobster bisque, seared tuna, octopus salad, prawn pil pil, local mussels in a white wine cream all provided variance to our specials.” If that doesn’t
make you hungry, I don’t know what would!
They have a passion for good quality food which is sustainably sourced, a strong Irish provenance and all within the local area. They say they only source fresh high quality fish and constantly change their specials to provide variance to the main menu. All the lobsters they use come from less than 15km away from Portmagee Seafoods and their butcher, Skellig Meats is 200 metres away located in the village. The rest of the fish is from Dalys in Cahersiveen, the adjoining village 15 km away.
“We are absolutely delighted to win The Best Food Pub in Ireland. This award coincides with our 10 year anniversary and is an amazing achievement to mark this special anniversary! It’s a testament to our incredible staff who constantly work hard in a relentless all-consuming business but winning this award and receiving exceptional customer feedback continues to drive us!” says Doyle.
Best Food Pub Award: Tom Cleary, chair, LVA, Gary Byrne, on-trade regional sales manager, Musgrave Marketplace, James Doyle from The Lobster, Waterville, Co, Kerry, Michael O’Donovan, president, VFI
The pub was built by local fishermen over 60 years ago and taken over 10 years ago by the Doyles
Best Late Night Bar
sponsored by Irish Distillers Pernod Ricard
Dwyers of Cork, Cork City
Dwyers of Cork has grown into a true late-night destination in the city since opening in December 2018. While they’ve always been proud of its traditional pub roots, the last number of years they have continuously put in significant investments to evolve the venue into a space where customers can enjoy their entire night under one roof. The focus has been on creating an incredible latenight atmosphere while keeping the welcoming, social feel that Dwyers is known for.
According to Rebekah O’Mara, marketing manager of Dwyers: “We believe the award recognises the work and investment that has gone into making Dwyers a genuine onestop late-night venue. With late-night exemptions every week we’ve focused on delivering a full experience rather than just extending opening hours. From live music and DJs to layout, service and flow of the venue, everything is designed to ensure customers don’t feel the need to go anywhere else.”
Live music is at the heart of Dwyer’s late-night offering. They have invested in live music seven nights a week, featuring some of the best bands and musicians from Cork and around the country. Fridays and Saturdays see a diverse line-up from 10pm, while Sundays are also a standout night with their resident band, The Big Swingin’ Mikey’s,
followed by up-and-coming local acts. Each late night transitions seamlessly from live music into DJs, keeping the energy high and the dancefloor full.
To meet demand, they have also invested heavily in a state-of-theart cocktail bar at the centre of the venue. Their mixologists have crafted a cocktail menu that has become a major draw, making the bar a focal point beside the stage, DJ and dancefloor. With several distinct indoor and outdoor areas and three bars, Dwyers caters for everything from private parties to relaxed drinks and late-night dancing.
Speaking about the reaction to the win, O’Mara says it was incredible. “We’re still in awe. Having been regional winners for four years in a row, that winning feeling was like no other. Our staff were genuinely proud; this award reflects their dedication and hard work every weekend. Customers were equally delighted and very vocal in their support, both in person and on social media. It has been a huge boost for the whole team and confirms that the experience we’re creating truly resonates with our customers, which is exactly what we’re all about here at Dwyers of Cork.”
Best Late Night Bar Award: Tom Cleary, chair, LVA, Brian Brown, on-trade sales director, Irish Distillers Pernod Ricard, winners from Dwyers of Cork, Cork City, and Michael O’Donovan, president, VFI
With several distinct indoor and outdoor areas and three bars, Dwyers caters for everything from private parties to relaxed drinks and late-night dancing
Best Match Day Pub sponsored
by Carling
McHughs Bar, Carrick-on-Shannon, Co Leitrim
From the first pint poured just under six years ago to the recent roar of celebration, McHugh’s pubin Carrickon-Shannon has evolved into a “home away from home” for families, regulars, and traveling supporters alike. This journey reached a fever pitch recently when McHughs was officially crowned the Best Match Day Pub, a prestigious nod to its status as the ultimate destination for sports fans.
The story of McHughs is one of genuine connection. Since opening its doors, the pub hasn’t just focused on service; it has focused on belonging. Whether it is a quiet, reflective midweek pint or the high-octane energy of a packed house on a Saturday afternoon, the atmosphere is underpinned by a commitment to inclusivity. It is a hub where friendly staff know the names of the regulars and extend that same warmth to the visiting supporter who has travelled miles to see their team play.
Winning the Best Match Day Pub Award isn’t just about having the most screens; it’s about understanding the fan’s psychology. McHughs won because they deliver a comprehensive match-day experience that respects the ritual of the game. The “unmatched atmosphere” mentioned by the judges isn’t accidental, it is a result of an electric, inclusive environment where the buzz
is palpable from the moment you step inside.
Every seat is the best seat in the house
Technically, the pub excels where others falter. With multiple highdefinition screens, crystal-clear sound, and a layout carefully designed to ensure every seat is “the best seat in the house,” fans never miss a crucial tackle or a last-minute goal. It is this marriage of high-tech viewing and high-touch hospitality that sets them apart.
In this community, televised sport is far more than entertainment; it is a social glue. Sport has a unique, almost magical ability to unite people who might otherwise never cross paths. At McHughs, the “big game” is the catalyst for conversation, the reason
for the gathering, and the shared language of the locals. It provides a common ground where rivalries are friendly and victories are sweeter because they are shared. In a world that can often feel disconnected, the televised match serves as a campfire around which the community gathers to feel part of something bigger.
According to proprietor Caroline McHugh, “The reaction to the win was a poignant mix of pride, excitement, and raw emotion. For the staff, the award was a vital validation of their tireless work. They are the unsung heroes who navigate the “beautiful chaos” of match days, juggling complex orders and managing surging crowds while maintaining the pub’s signature warmth.
“However, the win truly belongs to the customers. There was a profound sense of shared achievement in the air following the announcement. Many regulars view McHughs as their pub, and as such, the trophy felt like a win for the whole town. The following days were filled with celebration, with locals reminiscing about the historic games they’ve watched within these walls. This award isn’t just a plaque on the wall; it is a testament to six years of building a family, one match at a time.” says McHugh.
Winning the Best Match Day Pub Award isn’t just about having the most screens; it’s about understanding the fan’s psychology, says Caroline McHugh
Best Match Day Pub Award: Tom Cleary, chair, LVA, Alison Hunter, marketing manager, Carling, winners from McHugh’s Bar, Carrick-on-Shannon, Co. Leitrim, and Michael O’Donovan, president, VFI
Best Outdoor Space sponsored by Bulmers Mazlards Pub, Stoneyford, Co Kilkenny
Following their success at the Irish Pub of the Year Awards 2024, when they walked away with the overall Pub of the Year accolade, Malzards felt they had reached the pinnacle of what they could offer but within just two weeks of receiving that honour, they embarked on an exciting new chapter: the creation of their stunning new Garden Room.
What began as a bold idea has become a true game-changer, not only for the business but for the party and events scene across Kilkenny. Officially opened on 16 March 2025, the Garden Room has not had a quiet weekend since. On many nights, the space hosts up to four separate events simultaneously, from birthdays and corporate gatherings to community celebrations. Demand has been so strong that they already have
bookings as far ahead as 2027.
This exceptional space is the result of the vision of Fred and Brid Malzard, brought to life through the creative expertise of designer Chris McReady and the dedication of a talented team of local craftspeople. Together, they have created a venue that represents the future of the Kilkenny social scene.
Expansion into corporate events market
Despite being located in the small rural village of Stoneyford, the community has embraced this new concept wholeheartedly. The Garden Room has also enabled them to expand into the corporate events market, now welcoming groups of
up to 200 guests for immersive experiences including Irish dancing, whiskey tasting, and traditional hurling workshops.
While Malzards doesn’t operate a kitchen, they’ve turned that into a strength, collaborating with a diverse rotation of local food providers. Over the past six months, seven different culinary partners have showcased their offerings on-site, with each attracting its own audience. These collaborations have provided employment to over 35 individuals and contributed significantly to the local economy.
“We’re particularly proud of the design versatility of the space” explains proprietor Fred Malzard, “The Garden Room seamlessly transitions between an intimate indoor venue and an open-air haven, thanks to its retractable roof, the perfect setting for long summer evenings. Alongside it, our outdoor garden continues to shine, featuring 14 six-seater benches and our newly introduced civil marriage ceremony area.”
The transformation of Malzards has been both exciting and inspiring. Like many in hospitality, they’ve had to reimagine their offering post-Covid. “We believe our success reflects the work ethic, vision, and community spirit passed down through generations of the Malzard family,” says Fred Malzard.
“Last year, our mantra was: “Build it and they will come. This year, we can proudly say: They surely did come — and long may it last. We are thrilled to be returning to the Irish Pub Awards, this time celebrating our nomination for Best Outdoor Space, and to share the story of how the Garden Room has redefined what a rural Irish pub can be. We are truly grateful for the opportunities that have come our way as a result of this victory, and we love to tell our story and will continue to do so.”
Best Outdoor Space Award: Tom Cleary, chair, LVA, Ken McIntyre-Barn, head of sales, Bulmers Ireland, winners from, Malzards, Stoneyford, Kilkenny, Michael O’Donovan, president, VFI
Best Tourist Pub
sponsored by Fáilte Ireland
Taaffes Bar, Galway City
Taaffes has been operated as a pub for over 100 years, but in its current tenure Máirtín Lally took the keys in 1988 and restored the original name Taaffes Bar. Máirtín ran the bar for 30 plus years introducing the food operation and twice daily music sessions, before more recently handing the reigns over to his son, Padraig.
The roots of the pub remain firmly in Connemara and they are very well supported by the folk ‘back West’ and from the Aran Islands. With strong ties to the GAA also, Taaffes is a lively spot on a Monday morning where the weekend’s games are dissected over a cup of tea.
All things combined with the food, lively music sessions, the sports connection and a super friendly staff base happy to converse as Gaeilge nó i mBéarla, have all helped the pub grow in to what it has become today. According to manager of Taaffes Conor Moloney there are a number of reasons why Taaffes won the Best Tourist Pub Award but he thinks it really comes down to authenticity.
“There’s a natural charm to a traditional Irish Bar and just doing the simple things right. It starts with a warm welcome at the door and genuine appreciation for everyone’s business. The bar is probably more aimed towards the local market in reality, but in doing this it creates a feel for a visiting tourist that matches their expectation of what an Irish bar is, or should be. Add to this a lively atmosphere and customer service that will always go the extra mile, and I think you’ve found the winning formula.”
Moloney says they are blessed in Galway City with the support they receive from both domestic and international tourism, and a season that stretches close to nine or 10 months of the year.
“Galway is a competitive space of bars, restaurants, hotels and activities that keeps us all on our toes and standards high. Being nestled between two key attractions in the Cliffs of Moher and Connemara means a lot of visitors use our city as a base for a night or two when they visit this part of the country, and the onus is on us to show them a good time when they are here. Collectively as a city it is something we don’t take for granted and there is a lot of work that goes on behind the scenes by all stakeholders to keep the city safe and clean, the festivals vibrant and the pints flowing.“
And finally, Moloney says that the reaction of the team and customers to the win has been really warm and genuine from all. “Seven or eight weeks on, and people still come in to the bar to congratulate us on the accolade, and it’s not something we will tire of hearing. Our staff really are the final piece of the puzzle and the award wouldn’t be ours without their hard work and effort. We took them all out to celebrate pre Christmas as a gesture of appreciation and a nod to the major part they played in helping us win. Gaillimh Abú.”
Máirtín Lally took over the bar in 1988 and restored the original name, Taaffes Bar
Best Tourist Pub Award: Tom Cleary, chair, LVA, Tommy Hannan, manager, Dublin Region, Fáilte Ireland, winners from Taaffes Pub, Galway City, Michael O’Donovan, president, VFI
Innovative Pub of the Year
sponsored by BOI Payment Acceptance
Nevins Newfield Inn, Mulranny, Co Mayo
Nevin’s prides itself on being the home of where innovation meets tradition. They are constantly using forward thinking techniques to evolve the business into something that hasn’t been created before.
The business is consistently being renovated and transformed so that they are keeping up with new trends, new technological advancements, whilst also combatting the difficult daily challenge of being an owner within the hospitality industry. “It is very important for us that we provide a quality service to our guests, one that is consistently advancing and expanding. Even during difficult financial times, we take the risk to improve our business,” explains owner John Nevin.
We want our customers to feel at home, ensuring that they are looked after by our high quality customer service and our forward thinking innovation
Innovation throughout the business
Nevin says innovation is in every nook and cranny of our premises.
“This includes building our front outdoor dining area, building our famous courtyard, investing in two waitress robots, a brand new stateof-the-art kitchen and renovating our bedrooms, whilst introducing new accommodation. We have created a motorhome car park and electric charger parking space across from our premises. We have built a road giving direct access to the Great Western Greenway so that our guests can arrive safely without having to use the main road.”
Alongside this they introduce new dishes weekly and provide live music two or three nights a week. At Christmas, Santa Claus comes and gives toys to their smaller guests, and at Easter, the Easter Bunny comes with chocolate for the guests. “We pride ourselves in the saying that
we are the: “Home of Hospitality’ and at Nevins, that is what we aim to achieve. We want our customers to feel at home, ensuring that they are looked after by our high quality customer service and our forward thinking innovation. The hospitality industry is a very difficult sector, now more than ever. It is critical to be innovative if you want to stay open,” says Nevin.
They have since received lovely accolades from the community on their win. “Our hearts have been so warmed by all of the lovely support we have received from our staff and customers nationally and internationally.”
“We always felt this as we wouldn’t be where we are without this support. We are so grateful to every person who works for us, who dines or drinks with us, who sends us well wishes, love and support. We are so lucky to have such an amazing community behind us.”
Nevin’s employs two service robots to help on the floor that double as a novelty act for guests
Innovative Pub of the Year Award: Tom Cleary, chair, LVA, Karl Douglas, strategic partner manager, BOI Payment Acceptance, winners from Nevins Newfield Inn, Mulranny, Co. Mayo, Michael O’Donovan, president, VFI
Outstanding Customer Service
sponsored by Edward Dillon
The Blackrock, Blackrock Village, Co Dublin
The Blackrock, just three years old, is part of the Grand Slam Bars group, which is led by Noel Anderson and Tony McCabe. Despite its relatively short history, it has quickly become a favourite local spot, known for its welcoming atmosphere, quality drinks, and hearty meals. The general manager, Barry Kiernan, has been with The Blackrock from the very beginning, helping shape the pub’s friendly and professional environment. The pub prides itself on employing local staff and creating a space for corporate events, sporting occasions, and family and friends gatherings.
The Blackrock’s team consistently goes above and beyond to ensure every guest feels valued and cared for. All staff undergo continuous training and follow the Grand Slam Bars’ customer service programme, Creating Memorable Experiences, tailored specifically by hospitality expert Marc Thornton. This programme equips the team to deliver attentive, personalised service, ensuring every visit is special. Combined with a warm, friendly environment, this commitment to excellence likely contributed to
By supporting local initiatives and hosting gatherings, The Blackrock has become an important hub for both residents and visitors
All staff undergo the Grand Slam Bars’ customer service programme, Creating Memorable Experiences, tailored specifically by hospitality expert Marc Thornton
winning the Outstanding Customer Service Award.
Importance of community to The Blackrock
Community is central to The Blackrock’s ethos. General manager, Barry Kiernan, is heavily involved in the local business network and has played an integral role in establishing new village events such as Tradfest and Rockfest. By supporting local initiatives and hosting gatherings, The Blackrock has become an important hub for both residents and visitors.
“The award was met with great excitement and pride by both staff and customers,” says Kiernan.
“Employees felt recognised for their dedication and teamwork, while regular patrons were thrilled to see their favourite local pub celebrated. The win reinforced team spirit and made everyone feel part of the achievement.”
Outstanding Customer Service Award Winner: Tom Cleary, chair, LVA, John Cassidy, commercial director, Edward Dillon Ireland and Northern Ireland, Noel Anderson from The Blackrock, Blackrock, Co. Dublin, Michael O’Donovan, president, VFI
Best Music Pub
4 Dame Lane, Dublin 2
Four Dame Lane is a well-loved live music bar in central Dublin. It’s known for having a bit of everything – great pints, speciality cocktails, late nights and, most importantly, a stage that stays busy. The venue has built a reputation for showcasing a range of high quality live acts every single night of the week.
According to Laoise Ni Dhonnchu, marketing manager of Four Dame Lane, “We believe that Four Dame Lane won because it genuinely puts music first, not just as background noise, but as the main event.”
Four Dame Lane is known for its brilliant mix of acts. The line-up is varied and consistently strong, which keeps things fresh and pulls in a wide crowd.
The venue strikes the perfect balance between a lively pub and a high-energy music venue. People can chat, grab a drink, and then suddenly find themselves in the middle of a class live set.
4 Dame Lane boasts a custom made, state of the art sound and lighting system. This ensures that acoustics for all musicians are of the highest standards. It also ensures
that all customers can properly enjoy the music, no matter their location
in the bar. Over time, it has become known as a place where music lovers can discover new acts and enjoy memorable nights out.
Featuring local talent
Ni Dhonnchu says they back a wide range of local talent and you’ll catch acoustic sets from singer-songwriters, stripped-back covers, original artists, and later into the night, our DJs taking over the decks.
“We love keeping things fresh, so we’re always open to giving brand-new talent a shot. That said, we’ve also got our core group of well-loved regulars – musicians and DJs our customers know and show up for again and again. They’ve helped shape the vibe here and they definitely keep people coming back for more.”
The staff were incredibly proud, recognising that the award validated their hard work in delivering great nights and contributing to such a well-loved venue. “There was a real sense of team achievement, with lots of celebrations behind the bar. Customers were thrilled too; many took to social platforms to congratulate the team. The award has really strengthened loyalty and boosted the venue’s reputation across Dublin’s vibrant nightlife scene,” explains Ni Dhonnchu.
sponsored by IMRO
Best Music Pub Award: Tom Cleary, chair, LVA, Seán Donegan, chief commercial officer, IMRO, winners from 4 Dame Lane, Dublin 2, Michael O’Donovan, president, VFI
The line-up is varied and consistently strong, which keeps things fresh and pulls in a wide crowd
Four Dame Lane has a core group of regular musicians and DJs but are also always on the look out for fresh talent
Celebrating the best of Irish whiskey
Once again, Dunville’s 21 Year Old Palo Cortado Sherry Cask Finish Whiskey was named Ireland’s best whiskey at the Irish Whiskey Awards for the second consecutive year and third time overall. The Awards saw the cream of Ireland’s whiskey industry celebrate the sector’s most successful brands and distilleries. Drinks Industry Ireland takes a closer look at some of the superb winning brands
The 12th annual Irish Whiskey Awards took place at the Teeling Distillery in Dublin’s Liberties on 7 November, celebrating the very best of Irish whiskey and craft spirits in a night of camaraderie, recognition, and community spirit.
Hosted by Celtic Whiskey, the event brought together producers, enthusiasts, and whiskey societies from across the island of Ireland to honour excellence across more than 20 award categories.
The 2025 ceremony coincided with the 10th anniversary of the Teeling Distillery, marking a decade of remarkable success for one of Ireland’s most pioneering whiskey makers.
Event organiser Ally Alpine opened the evening by thanking Jack and Stephen Teeling for graciously hosting the ceremony once again:
“It’s wonderful to be back here a decade later, celebrating not just the incredible achievements of Irish whiskey producers, but also the Teeling family’s own ten years of innovation and success. The industry has faced challenges, particularly in the last 12 months, but what makes this community special is our ability to support one another and continue to grow together.”
The Irish Whiskey Awards are unique in that all entries are blindtasted and non-profit, with results determined by tasting panels from whiskey clubs and societies across Ireland. Participating clubs this year included: 1875 Whiskey Club, Belfast Whiskey Club, Carlow Whiskey Society, Cork Whiskey Society, Ennis Whiskey Club, Irish Whiskey Society Dublin, Kilkenny Whiskey Guild, Skerries Whiskey Society, Waterford Whiskey Society, and the newly added Gorey Whiskey Club.
Tastings were facilitated with the support of venues including Doyle’s Corner in Phibsboro and Bar 1661 in
Dublin, and the coordination of the Celtic Whiskey team. Key sponsors of the event include the IBEC, the Irish Whiskey Association and Tuath Irish Whiskey Glass.
Each year, the awards also shine a spotlight on the charitable partnership with Mary’s Meals, which now feeds over 2.5 million children worldwide. Funds raised through ticket sales and donations support Kapatamoyo School in Zambia, providing meals to more than 700 children annually.
For a comprehensive list of all the winners, go to www. irishwhiskeyawards.ie.
Irish Whiskey Awards keynote speaker John Cashman of Powerscourt Distillery; Rosi Goswell of Túath Glass, who created the Overall Winner’s trophy; Seamus Óg Birt, Echlinville Distillery national sales manager; and Niall Bolger, head distiller and blender at Echlinville
Dunville’s wins Ireland’s Best Whiskey title for the third time
Dunville’s Irish Whiskey, The Spirit of Belfast, has picked up the coveted Whiskey of the Year trophy at the Irish Whiskey Awards.
Dunville’s 21 Year Old Palo Cortado Sherry Cask Finish Whiskey was named Ireland’s best whiskey for the second consecutive year, making it three overall wins in the past four years for The Spirit of Belfast, which also received the winner’s trophy in 2024 and 2022.
The overall award is one of nine wins for The Echlinville Distillery at Irish Whiskey’s most prestigious awards evening. The County Down family-owned distillery is home to the Dunville’s Irish Whiskey brand.
Jarlath Watson, head of Whiskey at The Echlinville Distillery said: “We are delighted and honoured for Dunville’s once again to have secured the title of Whiskey of the Year.
“This is a huge accolade that further cements Dunville’s place among the world’s best whiskeys and our place as the home of exceptional sherry cask finishes. To have won for the third time in four years is a phenomenal achievement.
It’s testament to the hard work and commitment of the whole Echlinville team and the quality and consistency of our whiskey.
“The Irish Whiskey Awards are particularly special to us as they are completely blind tasted, non-profit and judged by members of whiskey clubs and societies the length and breadth of Ireland. It is a huge honour to receive this award from our colleagues within the Irish whiskey family – it’s peer recognition and the highest level.”
Dunville’s 21 Year Old Palo Cortado Sherry Cask Finish Irish Whiskey is available to purchase from The Echlinville Distillery at echlinville.com and from all good whiskey retailers RRP £199.50
Depth, balance and character
Island provenance
Achill Island Distillers is a premium Irish spirits producer based on Ireland’s largest offshore island in County Mayo. Drawing inspiration from its coastal climate, rugged landscape, and distilling heritage, the distillery produces Single Malt and Single Pot Still Irish whiskeys with a sense of place. The range includes a Peated Irish Whiskey awarded Best Peated Irish Whiskey at the Irish Whiskey Awards 2025, while the distillery’s Single Malts also achieved recognition at the San Francisco World Spirits Competition and the IWSC.
The brand image is premium and Irish, reflecting a family-run business that combines contemporary design with island provenance.
According to Katie Gibson from the Celtic Whiskey Store they were incredibly proud to see Celtic Cask 57 recognised at the Irish Whiskey Awards. “The Celtic Cask series is a real team effort, built on careful cask selection and the strong relationships we’ve developed with our distillery partners. This release, finished in a Pedro Ximénez sherry cask after initial maturation in French virgin oak, beautifully showcases that journey, delivering a whiskey of depth, balance and exceptional character.”
Production remains at the distillery’s core focus, and no spirit is released unless it meets internal standards. Reflecting the slower pace of island life, long fermentations are employed across seven fermenters, running up to seven days in winter and five days in summer to maximise flavour development. This approach has enabled the creation of a range of award-winning Single Malt Irish Whiskeys.
In 2025, the brand developed international markets and now exports to the USA, Australia, Ukraine,
Celtic Cask 57 is finished in a Pedro Ximénez sherry cask after initial maturation in French virgin oak
Achill Island Distillers Peated Irish Whiskey was awarded Best Peated Irish Whiskey at the Irish Whiskey Awards 2025
Dunville’s 21 Year Old Palo Cortado Sherry Cask Finish Irish Whiskey, winner of the Overall Whiskey Of The Year title at the Irish Whiskey Awards
and Europe. Innovation continues with the development of Achill Island Aged Rum, made from Caribbean molasses and distilled and matured on the island for over two years. In Ireland, the range is available nationally through SuperValu, premium whiskey retailers including Celtic Whiskey Shop, Corkscrew, and JJ Foxes, and online via Irish Malts and Celtic Whiskey Shop.
Achill Island Distillers combines provenance, quality, and presentation into a modern Irish whiskey brand built for international growth.
The best blended Irish Whiskey
Glens of Antrim Distillery is proud to celebrate a significant achievement at the Irish Whiskey Awards in November, where Lír Red Crest was awarded Best Blended Irish Whiskey (No Age Statement). This prestigious recognition places Red Crest among the standout Irish whiskeys in its category, highlighting the quality,
balance, and character of the final expression.
Lír Red Crest is a carefully curated blended Irish whiskey, created through the thoughtful selection and expert blending of high-quality Irish whiskeys to achieve a distinctive and approachable profile. The result is a whiskey that delivers exceptional smoothness and depth, with inviting aromas of vanilla, honey, and soft oak. On the palate, Red Crest reveals layers of sweet caramel, gentle spice, and toasted wood, leading to a warm, well-rounded, and satisfying finish. By focusing on flavour rather than an age statement, Red Crest showcases the importance of balance, consistency, and blending expertise.
Lír Red Crest sits in Glens of Antrim Distillery’s trio range of Irish Whiskey, which includes Green Crest and Black Crest, both of which have been well received for their individual character and quality. Together, Lír Irish whiskey is performing strongly within an increasingly competitive blended Irish whiskey category, demonstrating
Lír Red Crest was awarded Best Blended Irish Whiskey a the Irish Whiskey Awards
AWARDS
growing consumer appeal and trade confidence.
Winning Best Blended Irish Whiskey (No Age Statement) is a strong endorsement from the Irish Whiskey Awards judging panel and reinforces Glens of Antrim Distillery’s commitment to bringing outstanding Irish whiskey to market. The success of Lír Red Crest marks an important milestone and highlights the distillery’s rising profile within the Irish whiskey industry.
The Renaissance of Irish Apple
Brandy
Irish Apple Brandy is enjoying a quiet renaissance, and Orr Irish Apple Brandy is proudly at its forefront. Orr was delighted to receive a Gold Medal in this year’s Irish Whiskey Awards, further recognition of the rise in popularity of Irish Apple Brandy, an Irish spirit dating back to the 17th century. This gold medal is both a huge honour and a reflection of the time and care dedicated to producing Orr Irish Apple Brandy.
Brought to you by the awardwinning team behind Stonewell Cider and Nohoval Apple Wines, Orr Irish Apple Brandy is the latest expression of excellence from Daniel and Geraldine Emerson, a team long
Award-winning precision at Hinch Distillery
Hinch Distillery delivered an outstanding performance at the Irish Whiskey Awards (IWA) 2025, with the Warehouse 3 Distillery Exclusives driving much of the success, securing multiple Gold medals and the Overall Category Win.
Available exclusively at the distillery, the Warehouse 3 range reflects Hinch Distillery’s focus on innovation, limited releases and premium visitor-led experiences. A significant share of the distillery’s accolades came from this series, with Gold in the New Irish Whiskey category awarded to the Warehouse 3 Exclusive Paez Morilla Sherry Cask (59.8%), while Gold for Irish Cask Strength went to the Warehouse 3 Exclusive Rioja Cask (57.4%), both recognised for their structure, balance and depth.
The series reached its pinnacle with the Overall Winner – New Irish Whiskey, awarded to the Warehouse
respected for their uncompromising approach to authenticity, integrity and provenance. Orr is a sophisticated celebration of Irish terroir, marrying a time-honoured technique with contemporary precision.
This inaugural release of Orr is distilled from the finest cider produced in the Cork based cidery and matured in four casks – first fill Limousin Oak, Oloroso Sherry, Burgundy red wine and Virgin French oak. The result is an Irish Apple Brandy that is beautifully balanced, rich in character and crafted to be savoured. On the nose you will get elegant aromas of oak and warm
3 Exclusive Virgin American Oak (60.6%), a bold and expressive release praised by judges for its intensity, clarity of flavour and confident use of oak.
Beyond the Warehouse 3 Exclusives, Hinch Distillery also secured Gold in the Blended Irish Whiskey (Age Statement) category for the Hinch 5 Year Old Double Wood (43%), underlining strength across both limited and core expressions. Further recognition came with Gold in the Irish Single Cask Whiskey (12 Years and Older) category for the Hinch 23 Year Old – Waterford Whiskey Society Exclusive, matured in a XiménezSpínola cask and bottled at 55.7%.
Collectively, these accolades reinforce Hinch Distillery’s commitment to quality, innovation and premium Irish whiskey production.
toffee apple with a hint of spice. On the palate a rich Tarte Tatin leads to caramelised apple, hints of butter and subtle anise. The finish is long, warm and gently sweet, leaving a lingering impression and a desire to go back for more.
This Orr Apple Brandy is the first release from the Cork producers. With a limited selection of just under 50 casks currently aging in house, plans are already in motion for the next release.
Orr Apple Brandy is available in selected stores nationwide including Celtic Whiskey Shop. Visit www. orrbrandy.ie for further information.
The Overall Winner in the New Irish Whiskey was awarded to Hinch’s Warehouse 3 Exclusive Virgin American Oak
Orr Irish Apple Brandy was delighted to receive a Gold Medal in this year’s Irish Whiskey Awards
Shooting for the stars
Drumshanbo Gunpowder Irish Gin with Italian Fig & Laurel sales rocket as brand strikes chord with global consumers. Consumers and trade can’t get enough of the new Drumshanbo Gunpowder Irish Gin with Italian Fig & Laurel. Just months after its launch last year, it was crowned Best Irish Gin 2025 at the Irish Whiskey Awards as the captivating new purple bottle went live in over 50 international markets, from the US to Germany, New Zealand to Nigeria, Poland to China.
In China the brand quickly went viral, becoming the number one trending gin on social media and instantly selling out due to unprecedented demand.
“There is something happening with Drumshanbo Gunpowder Irish Gin Fig and Laurel in China … and everywhere I might add” says PJ Rigney, the Curious Mind behind the innovative new edition, which he created in collaboration with Italy’s twice World Champion Mixologist, Bruno Vanzan.
Echlinville Distillery’s wins at the Irish Whiskey Awards 2025:
Overall Winner
Dunville’s 21 Year Old Palo Cortado
Sherry Cask Finish – Whiskey of the Year 2025
Category Wins
Dunville’s 21 Year Old Palo Cortado
Sherry Cask Finish - Best Single Malt 16 Years & Older
Dunville’s PX 24 Year Old Cask Strength - Best Cask Strength Whiskey
Dunville’s PX 13 Year Old Cask 1782 For Stitch And Weave – Best Single Malt 12 Years & Older
Weavers Vodka – Best Vodka Gold Medals
Dunville’s 25 Year Old Palo Cortado
Sherry Cask Finish for James J. Fox –Single Cask 12 Years & Older
Dunville’s PX 23 Year Old Single Malt – Single Malt 16 Years & Older
Dunville’s 10 Year Old Moscatel Wine
Cask Finish – Single Cask 11 Years & Younger
Dunville’s 10 Year Old Palo Cortado
Sherry Cask Finish – Single Malt 11 Years & Younger
Sales in Italy doubled last year for Drumshanbo Gunpowder Irish Gin as a result of the enormous popularity of the striking new bottle, with a ten per cent rise in total sales as it blazes a trail across the world.
It can’t be missed across the Irish trade, catching the eye of millions at Dublin Airport Duty Free and major retail groups across the world snapping up the brand and it has already become a firm guest favourite across Disney Cruise lines.
Drumshanbo Gunpowder Irish Gin with Italian Fig & Laurel was awarded Best Irish Gin 2025 at the Irish Whiskey Awards
Every delicious drop of Drumshanbo Gunpowder Irish Gin with Fig and Laurel has been distilled with fresh viola fig, Italian laurel leaves, and Tuscan juniper berries alongside the 12 original botanicals collected by PJ Rigney on his journey to create the now iconic Drumshanbo Gunpowder Irish Gin. Distributed by Dalcassian Wines and Spirits, Drumshanbo Gunpowder Irish Gin with Fig and Laurel is available nationwide. RRP €44.99.
The Busker Triple Cask won Gold for the best
Music to their ears
The Busker wins Gold Awards at the Irish Whiskey Awards 2025
The Busker has just taken home another Gold award from the Irish Whiskey Awards 2025. For a second year in a row, The Busker Triple Cask won Gold for the best Blended Irish Whiskey under €50.
With an ABV of 40%, The Busker Triple Cask Triple Smooth, has a combination 3 of the best whiskey styles that Ireland has to offer. Starting off with some rich tropical fruits and sweet vanilla notes as the taste buds begin to experience that beautiful malt, capping it all off with a superbly balanced mouth sweetness that begs for more.
The Triple Cask, is widely distributed in Ireland and nicely priced at €30, a great price for such a high quality spirit.
Produced in The Royal Oak Distillery is a world class distillery
producing hand crafted Irish Whiskey, proudly located on an 18th century estate in Ireland’s Ancient East region. The Royal Oak Distillery is the house of The Busker Irish Whiskey where they distil all three styles of Irish Whiskey which include pot still, malt and grain under one roof.
Carefully crafting an independent path to an authentic and highquality Irish whiskey, the Busker balances tradition with innovation and modern techniques. A major point of differentiation for The Busker Irish Whiskey takes place during the aging process where the blend, Triple Cask, Triple Smooth and Single Grain expressions mature in the rare and selected Cantine Florio Sicilian Marsala wine cask. The Busker Irish Whiskey is proudly distributed by Barry & Fitzwilliam.
Blended Irish Whiskey under €50
Bottling purity
Ireland’s bottled water industry blends pristine natural resources with modern manufacturing, supplying both domestic and export markets. Sourced from protected springs and aquifers, Irish bottled waters benefit from a cool climate, low population density and rigorous environmental oversight. Producers range from established national brands to agile regional operators, offering still, sparkling and flavoured waters in glass, PET and increasingly lightweight, recycled packaging.
Bottles of goodness
Britvic Ireland, part of the Carlsberg Group, has a proud company heritage in Ireland that spans to the late 1800s with the invention of soda water by Augustus Thwaites in Dublin. Since that time Britvic has stayed at the forefront of soft drinks innovation and as Irelands first bottled water, Ballygowan Natural Mineral Water continues that trend.
Bottled Water remains in high demand in the hospitality channel
Bottled water continues to dominate Ireland’s soft drinks landscape, with per‑capita consumption rising steadily from 30 litres in 2005 and maintaining its upward trajectory into 2026, according to Britvic Ireland. Drinks Industry Ireland reports on this ever‑growing and sustainably focused category
with customers seeking out trusted brands which enhance social and dining occasions. At the forefront of this trend is Ballygowan, Ireland’s number one bottled water brand. With a portfolio spanning still, sparkling, and flavoured water in a wide range of formats, this offers consumers and businesses a complete hydration solution.
As part of Britvic Ireland’s comprehensive hydration portfolio, Aqua Libra represents the next generation of water dispensing innovation. Its integrated, contemporary design with advanced technology taps systems bring effortless, reliable solutions for busy hospitality staff seeking high quality chilled, sparkling and boiling water at the touch of a button. The ‘all‑in‑one’ Flavour Tap takes this to the next level
with still, sparkling, and flavoured water on demand to energise and uplift teams, offering a sophisticated hydration solution for any environment.
Britvic Ireland is the hydration partner of choice for an increasing range of businesses. Recent partnership announcements include the Aviva Stadium, Horse Racing Ireland Racecourses and Vue Cinemas. As a leading provider of bottled water, water cooler dispensers and filtered water systems, the company combines convenience with a strong commitment to sustainability. As a verified member of Origin Green, Britvic Ireland prioritises responsible sourcing and reduced environmental impact while offering a comprehensive portfolio of hydration options, all supported by nationwide water delivery.
Sian Young, sustainable business and corporate affairs director of Britvic Ireland, Mark Hargadon, commercial director of Britvic Ireland and Paul Dermody, CEO of Horse Racing Ireland Racecourses
Paul Gillmon, head of championships, DP World Tour, and Kevin Donnelly, managing director, Britvic Ireland, practice their putting at The K Club, Straffan, Co. Kildare
Just plain hydrating
With over 30 years’ experience in the market, consumer preference is at the heart of Deep RiverRock’s mission. In 2025 Deep RiverRock launched a new brand campaign - ‘That’s Better’ - taking a refreshingly honest
commitment to keeping the nation honestly hydrated”.
The sparkling Italian icon on the world’s finest tables
countries, S.Pellegrino represents the best of the Italian way of living: natural elegance, conviviality, and good taste. It’s more than just water; it’s a lifestyle, a symbol of refinement that elevates dining experiences everywhere.
OFFICIAL WATER PARTNER TO IRISH RUGBY
Navigating the tricky area of redundancy
Caroline Reidy, head of NFP
HR Solutions,
explains that it is essential for businesses to approach redundancy with caution and clarity to safeguard employees and the company
Our economic environment can be unpredictable for various reasons such as changing trends, reduced disposable income for households as well as global uncertainty affecting hospitality and retail sectors. In Ireland we have seen many closures in these sectors in recent years.
Some employers may need to restructure or close their businesses which could mean that employees may have to be made redundant. This is one of the most challenging areas for employers both from a financial and personal perspective.
Following a fair process for redundancy
While redundancy is a legitimate reason to end employment, outside of closure of the business, it can present significant risks. It is therefore essential that employers follow a fair process in relation to all roles at risk of redundancy.
For some employers who use “redundancy” as the reason to terminate employments while the role continues to exist and is in fact not redundant, could face a claim taken under the Unfair Dismissals Act 1977. The consequences could include potential damage to your company’s reputation and costly compensation payouts. We see this in case law sometimes where there has been another reason.
Under the Unfair Dismissals Act 1977, all dismissals are presumed to be unfair unless the employer can prove otherwise, making it essential for businesses to approach redundancy with caution and clarity.
While redundancy is one of the few legally accepted grounds for dismissal, it must be both genuine and handled in strict accordance with fair procedures to be valid. An important point to remember is that redundancy always relates to the role and not the person.
This means that employers must go beyond simply identifying roles at risk, they must also ensure transparency and fairness throughout the process. Key steps include providing employees with adequate training on relevant procedures, applying clear and objective selection criteria that can be justified if challenged, and meticulously documenting every decision, meeting, and communication related to the redundancy.
Although the redundancy itself may be genuine, failure to follow a fair and consistent process can still lead to difficulty and costly awards made to disgruntled employees when
they claim for unfair dismissal. For the employer this can mean significant legal and financial consequences.
Recent redundancy reforms
The Employment (Collective Redundancies and Miscellaneous Provisions) and Companies (Amendment) Act 2024 commenced on 1/7/2024 and was introduced in direct response to past high-profile insolvency cases like Debenhams and Clery’s, where employees were made redundant with little to no consultation.
The Act now mandates at least 30 days of consultation and the provision of “all relevant information”, even where insolvency is involved. These reforms are designed to promote transparency with the aim of ensuring that workers are treated with dignity and respect during times of business upheaval.
There are numerous examples of case law which reinforce and reminds us of the importance of fair process for redundancy. One such example is below.
Gary Rooney, a senior employee at Twitter/X’s European headquarters in Dublin, was awarded over €550,000 after being unfairly dismissed. Rooney did not respond to an email from Elon Musk requiring staff to commit to an “extremely hard-core” work ethic. His lack of response was interpreted as a resignation, leading to his dismissal. The WRC found that this constituted an unfair dismissal.
This and other cases demonstrate how failing to explore alternatives
Caroline Reidy, Head of NFP HR Solutions, HR and Employment Law Specialist
or to apply a fair selection process can lead to large awards for unfair dismissal. Employers must also remain mindful of their obligations under the Protection of Employment Act 1977, particularly in cases of collective redundancy.
The Act requires notification to the Minister for Enterprise, Trade and Employment, alongside consultation with employee representatives. Skipping these procedural steps not only exposes the company to legal risk but also undermines employee morale and public trust.
Redundancy may be necessary but a fair, well-documented process is essential to safeguard both employees and the business.
Best practice for employers during redundancy
To minimise the risk of unfair dismissal claims during a redundancy process, employers should adopt a best-practice approach that emphasises fairness, transparency, and compliance. This begins with thorough planning clearly outlining
Although the redundancy itself may be genuine, failure to follow a fair and consistent process can still lead to difficulty and costly awards made to disgruntled employees when they claim for unfair dismissal. For the employer this can mean significant legal and financial consequences
the business rationale for the redundancy, the selection process, and a consistent communication strategy.
Employers should also engage in meaningful consultation with affected employees, while this is legally required in collective redundancy cases, it is considered best practice even in smaller-scale redundancy situations. Selection criteria must be objectively justifiable, using measurable data such as performance metrics, length of service and care should be taken to avoid over-reliance on any one factor.
Where possible, alternatives to redundancy should be explored,
such as redeployment to other roles and/or reducing working hours. Throughout the process, meticulous documentation is essential.
Employers should maintain accurate records of meetings, selection matrices, correspondence, and any employee feedback or responses to ensure transparency and accountability if the process is ever called into question.
If you are an organisation based in the Republic of Ireland and require further information or advice relating to HR, contact hrsolutions@ nfpireland.ie / (066)7102887. For more information visit https:// nfpireland.ie
held at The Guinness Storehouse, Dublin 8 on Tuesday 9 December
Lana McGee, Juno King and Julie Blakeney
Alice Mansergh and Catherine Toolan
Sally Cinnamon and Soraya McMahon
Justine Stafford David O’Flanagan and Donna Ahern
Aoife Rooney
Conor Finn and Tara Walsh
Julie McBride and Judith Owens
Catherine Toolan, Helen McEntee and Louise Ryan
Aine Leech and Rosanna Irwin
Aisling Melia and Fionnuala Carolan
The grand opening of The Ivy Asia
held at The Ivy Asia, Dawson St, Dublin 2 on Friday 7 November
Joanna Dooley
Laura Nolan and Matthew McNabb
Ellen Kavanagh Jones and Conrad Jones
Tommy Bowe, Muireann O’Connell and Alan Hughes
Louis Walsh and Adrian Egan
Megan Valentine, Lara Mellett, Alannah Reade
Zelta Denham, Jasper Cheung and Lily Mae - The Ivy Asia Group
Andy Asko and James Doyle
Billy Bunzari and Glenda Gilson
Lynn Hunter and Louise Duffy
Nia Gallagher and TJ Hyland
Luxardo brings Italian style cocktails to Ireland
Luxardo is regarded as one of Italy’s most successful and enduring liqueur producers.
Founded in 1821, it remains a family-run business now in its seventh generation, producing a wide range of internationally distributed liqueurs, including its well-known Maraschino
Nicolò Luxardo, a seventh generation member of the Luxardo family, recently spoke to Drinks Industry Ireland about the enhanced Luxardo range which is now available to the on-trade exclusively from Musgrave MarketPlace. Luxardo explained how the company’s renewed focus on craft and authenticity in the Irish marketplace aligns perfectly with the brand’s DNA, and how they view bartenders as the storytellers of their brand.
Luxardo is one of the few global spirits brands still family-run after more than 200 years. What does that heritage mean to you personally?
For me, our heritage is both a privilege and a responsibility. Growing up in a family business that has survived wars, migrations and massive shifts in the drinks world gives you a strong sense of continuity. I’m part of the seventh generation, but I always remind myself that I’m just a
Nicolò Luxardo, a seventh generation member of the Luxardo family
temporary custodian of something much bigger. Every decision we make has to honour the work of those before us while keeping the brand relevant for the next generation.
How has the resurgence of cocktail culture since the mid-2010s shaped Luxardo’s global performance?
The cocktail renaissance helped us a lot lately. Bartenders around the world were rediscovering classic recipes and many of those classics call for Luxardo products. Demand for our Maraschino Originale, our Original Marashcino Cherries, and even niche ingredients like Bitter Bianco surged. The renewed focus on craft and authenticity aligned perfectly with our DNA, and accelerated our growth in most markets.
Low and no-alcohol beverages are a rising trend. How is Luxardo adapting its portfolio or positioning to meet this shift?
We’re genuinely happy to see this trend growing, though I’ll admit we personally prefer the low rather than the no! Liqueurs naturally blend into this movement in a perfect way. They allow people to enjoy full flavour and complexity while keeping alcohol levels lighter and more controlled. Luxardo is very well positioned here as our portfolio already offers one of the widest varieties of liqueurs in the industry, which gives bartenders huge flexibility when creating low-ABV serves.
Luxardo is known for its tradition, but it’s also embraced innovation in recent years. Can you share any upcoming product developments or innovations you’re excited about?
Our focus at the moment is on the products we’ve recently renewed and relaunched. Del Santo Liqueur and our Espresso Liqueur aren’t new creations, both have been part of our heritage for a long time, but they’ve finally started moving again and finding their place in today’s cocktail culture. So rather than rushing to add more, we want to give these revived products the visibility and support they deserve.
Among the Luxardo range, which products are resonating most with Irish bartenders?
Maraschino Originale will always be a foundation for Irish bartenders, but we’re also seeing strong enthusiasm for our Triplum – Triple Sec, especially because of its role in classics like the Margarita. Limoncello is growing fast too, driven not only by its use in lighter citrus-forward refreshing drinks but especially by the rise of the Limoncello Spritz, which has become
At our recent event in Dublin, Del Santo was another standout. Many bartenders were discovering it properly for the first time, and its versatility made a big impression. It’s great to see the Irish community so open and curious about exploring more of our portfolio
a real crowd-pleaser. Our Original Maraschino Cherries continue to be a must-have garnish behind the bar. At our recent event in Dublin, Del Santo was another standout. Many bartenders were discovering it properly for the first time, and its versatility made a big impression. It’s great to see the Irish community so open and curious about exploring more of our portfolio.
What does the bartender community mean to Luxardo as a brand?
Bartenders are essentially the storytellers of our brand. They’re the ones who bring our products to life in front of consumers. For us, they’re partners, not just customers. Their creativity pushes us forward, and their trust in our products is something we never take for granted.
Can you share a moment when feedback from bartenders directly influenced Luxardo’s product development or market strategy?
A perfect example is the story behind our Bitter Bianco. Back in 2015, my cousin and I were travelling around the US and noticed bartenders experimenting with twists on the Negroni, especially trying to create the perfect White Negroni. Everyone was searching for that familiar bitter backbone, but there simply wasn’t a white bitter available to work with. When we came back to Italy, we dug into our archives and found a white bitter recipe from the 1800’s. That discovery, paired with what we had seen and heard from bartenders, led to the launch of Bitter Bianco in 2016. It wasn’t born from market data or surveys, it came directly from being immersed in the bartending
community and understanding their needs. When bartenders speak, we listen.
What makes the partnership with Musgrave Marketplace a strong fit for Luxardo’s ontrade ambitions?
Musgrave Marketplace is a natural fit for us because we share the same core values you find in familyowned companies: long-term vision, trust, and genuine relationships. They understand the importance of consistency, quality, and reliability, principles that have guided Luxardo for over 200 years. Their deep knowledge of the Irish on-trade, combined with their commitment to supporting local businesses, allows us to be more present and more responsive in the market. Together, we can deliver the kind of service and support that reflects the way we’ve always worked as a family.
What can bartenders expect from this new exclusive distribution arrangement in terms of support, availability, or training?
Better availability, stronger support, and more training. We’re focused on improving all three.
What’s the most valuable lesson you’ve learned from older generations in the family business?
That consistency and integrity matter far more than chasing shortterm wins. I was also taught that the wellbeing of the company and the brand must always come before the interests of any one of us in the family. When you think with that longterm, collective mindset, you make better decisions, which ensure that the business is strong for the next generation.
Luxardo is very well positioned here as its portfolio already offers one of the widest varieties of liqueurs in the industry
Add a litte Flair to your life
After four years of meticulous research, writing, and collaboration, the long-awaited Flair Bartending: The Origins, The Golden Era, The Untold was officially unveiled on 19 January. This monumental volume of over 500 pages is the first and most comprehensive book ever published on Flair Bartending, an art form that has captivated audiences worldwide by blending speed, precision, performance, and creativity. Designed as a premium coffee-table edition, the book combines history, education, culture, and entertainment into one definitive work.
exclusive interviews, and personal stories, it reveals the hidden world behind the bottles, the bars, and the legends of Flair.
Canova and Dyer have performed in over 90 countries, won multiple championships, and become global ambassadors of the craft. Through competitions, training programs, and live performances, they have inspired thousands of bartenders and helped establish Flair as a recognised international discipline.
Written by internationally acclaimed flair bartenders Marco Canova and Tom Dyer, the book takes readers on a compelling journey through the humble origins of the discipline, its golden years, and its evolution into a global cultural movement. Illustrated with rare archival imagery,
According to Canova, “We wanted to create more than just a book, we wanted to build a legacy. Flair Bartending has given us unforgettable experiences and a global family, yet its history had never truly been documented. With this book, we preserve its roots, celebrate its golden era, and inspire the future of this art.”
It’s available from www.flairbartendingbook.com or www. barproducts.com, and is priced at £59.95 plus shipping.
Observations from Dutch brewery, Jopen
Jopen is a Dutch brewery rooted in Haarlem’s rich brewing history, founded in 1994. Its first beers were based on recipes from the municipal archives dating back to 1407. Today, Jopen is the largest independent and most award-winning craft brewery in the Netherlands. Ireland and the Netherlands share a longstanding respect for beer as both a craft and a social connector. While they acknowledge that Ireland certainly doesn’t need advice from the Netherlands when it comes to producing great drinks, they have shared three observations with the readers of Drinks Industry Ireland, drawn from their own journey.
Beat Boring: Don’t get too comfortable with one style. Trying different beer styles keeps things interesting, for brewers and drinkers alike. From classic to experimental, nothing should be off-limits as long as it’s brewed with care. At Jopen, we’ve learned that variety doesn’t confuse people; it invites them to explore.
Tradition is a foundation, not a ceiling: Ireland’s brewing heritage is world-famous, and rightly so. Our advice: cherish it, but don’t let it limit experimentation. At Jopen, we love classic styles and creative twists, even blending history with modern techniques or unexpected ingredients. Innovation doesn’t replace tradition; it keeps it alive and relevant for new generations of drinkers.
Consider brewing somewhere people already like to gather: We took this quite literally and started brewing and serving beer in a former church. High ceilings, good acoustics, and a space that was already designed for people to come together, what could possibly go wrong? Joking aside, unconventional buildings can give breweries character and memorability. And if your visitors instinctively lower their voices when they walk in, you know you’ve chosen an interesting location.
Flair Bartending is an art form that blends speed, precision, performance, and creativity
Jopen brewers believe that innovation doesn’t replace tradition; it keeps it alive and relevant for new generations of drinkers
Confusion around workplace waste can lead to contamination and missed recycling opportunities.
The Manage Waste in your Workplace Toolkit provides clear, practical guidance for businesses on what goes in each bin - helping workforces segregate waste correctly and supporting a more circular workplace.
