Anna Kelly of Irish Distillers talks brand management and growth opportunities for Irish whiskey
Technology is key to success
The Foundry Vault in Northern Ireland has revolutionised the whiskey maturation industry with blockchain technology BCB London to return next year! Inaugural trade fair is big success
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NEWS & ANALYSIS
19 Whiskey Tales:
Fionnuala Carolan speaks to Anna Kelly of Irish Distillers about how consistency is the most important trait for the success of a brand
5 News Bites: What’s up and what’s down this month
6 News: New report finds over 2,100 pubs have closed since 2005; Alcohol health labelling delayed amid economic concerns and industry pressure; Restaurants battling rising costs
11 Warehouse Woes: Fionnuala Carolan speaks to Jacqui Hanna, warehouse-keeper at The Foundry Vault, the Irish whiskey maturation facility, about transforming their business using blockchain technology
16 Pub Profile: Little Lemon, Dublin 2 is the focus of this month’s profile. Owner Noel Anderson speaks about focusing on serving quality food and learning to not worry about things that are out of his control
22 BCB London: The inaugural drinks show event, was a roaring success with plans for 2026 already in the offing
30 A Day in the Life: John Harrington, West Cork Distillers talks to Drinks Industry Ireland about a typical day in his life working in the Irish drinks industry
38 Advisor HR: Caroline Reidy, managing director and founder of The HR Suite explains the key responsibilities of employers ahead of the launch of the EU Pay Transparency Directive
40 Campaign Trail: A focus on new products coming to the market
42 Social Diary: Check out who’s been out and about this month!
Living in a time of uncertainty
We are living through strange times. The seemingly never ending economic uncertainty caused by the constant yo-yoing of proposed tariffs is nothing short of ridiculous at this stage. Trump is toying with the EU’s economic stability by dangling the prospect of various percentages of tariffs in front of us. One day we are faced with the possibility of 30% tariffs, the next day we hear they might be scrapped altogether. This kind of dramatic political dialogue is making it impossible for companies to future plan especially if they do a lot of business in the States and it must certainly be discouraging businesses to pursue prospective trade with US companies in the near future.
Irish drinks businesses have long seen the US as a very lucrative and friendly marketplace and really the time has come for businesses to reconsider their plans for the next five years. Doing business with the US is clearly going to bring with it massive uncertainty and stress and how much of this can a business take? Producers of Irish whiskey, among others, fear being caught in the crossfire of retaliatory tariffs. A number of businesses have already ceased operations and others are on the brink, largely due to the ongoing trade uncertainty.
One day we are faced with the possibility of 30% tariffs, the next day we hear they might be scrapped altogether. This kind of dramatic political dialogue is making it impossible for companies to future plan especially if they do a lot of business in the States and it must certainly be discouraging businesses to pursue prospective trade with US companies in the near future.
The EU has been trying to negotiate a way to avert the recently proposed 30% tariffs which are due to hit on 1 August and the 27 member countries voted on Thursday 24 July to approve counter-tariffs on €93 billion of US goods, which could be imposed should the bloc fail to reach a trade deal with America. It is being muted that 15% tariffs would be a good outcome so we will wait and see but I fear that this circus is far from over as Trump seems to be basking in the chaos he is creating.
In this issue we speak to Anna Kelly of Irish Distillers (page 19) about being the custodian of such stalwart brands as Jameson Irish whiskey. She acknowledges the struggles that the market is facing but still believes there is scope for growth at the higher super-premium tier.
I also had an interesting chat with Jacqui Hanna, co-director and warehousekeeper at The Foundry Vault, the UK’s largest Irish whiskey maturation facility. She explained the issues that were mounting up due to an unregulated industry. She explains how she has transformed their entire warehousing operations with Proof 8, the blockchain-backed IT solution. She advises anyone is this area of business to adapt this type of technology as soon as possible. Read more about this on page 11.
Fionnuala
Carolan Editor
fionnualacarolan@mediateam.ie
Twitter: @drinksind_ie
Elsewhere, we have features on Summer Wine, Hard Seltzers, Tequila and Gin to keep you up to date with what’s new in these categories and what activations the main brands are currently carrying out.
And finally, I hope the summer is being good to you and your business so far. Please don’t hesitate to contact me with any news or views on the industry. I’d be delighted to hear from you.
Fionnuala Carolan, Editor
Quotes of the month
“There have been so many different headwinds over the last few years, impacting consumer behaviours, from Covid to shifting consumer habits that you have to keep a close eye on and constantly adapt.”
GOOD
MONTH
MCM Brands wins Supplier of the Year Award
MCM Brands was awarded ‘Supplier of the Year 2025’ at the at the inaugural Irish Bar & Cocktail Awards event at Longcourt House Hotel, Co. Limerick.
Clancy’s of Cork reopens with four new experiences
Located on Princes Street, Cork, Clancy’s has undergone a transformative refurbishment, backed by a €500,00 investment and a landmark partnership with Diageo. Clancy’s has four new experiences under one roof – Arthur’s Bar; 1824, a new first-floor restaurant; a premium cocktail lab and a rooftop party bar in their Sky Bar.
BAD MONTH
“Commissioning the new distillery while keeping daily operations on track was a real challenge. We met our volume targets without compromising on quality - a genuine team effort from start to finish. It was a milestone moment for us at West Cork Distillers.”
“If you’re running a whiskey warehouse and not using something like Proof 8, I genuinely don’t know how you sleep at night.”
Ireland most expensive in EU for alcoholic drinks Irish consumers paid 198% of the EU index value for alcoholic drinks and 140% of the EU index value for non-alcoholic drinks last year, according to the CSO’s 2024 publication “Price Levels of Food, Beverages and Tobacco: How Ireland Compares”. These figures make us the most expensive in the entire EU.
Tobacco prices were also striking, with Ireland recording the highest cost in Europe at 259% of the EU index value. With inflation cooling but prices still elevated, the challenge will be balancing value for consumers while maintaining margins in a persistently high-cost environment.
Less people saving and more worried about risk of global recession
The risk of a global recession has emerged as the biggest concern for Irish households, jumping ahead of both the cost of housing/rent and inflation, as geopolitical events also take centre stage, according to Bank of Ireland’s Savings and Investment Index survey.
Concerns about a global recession was the number one concern for 21% of those surveyed, up 8% from the Q1 survey.
Kevin Quinn, chief investment strategist, Bank of Ireland, said: “Global investment markets had experienced a steep downturn in April, and headlines about an effective trade embargo had dominated those weeks.
“Markets have recovered significantly since then with a powerful rally from mid April onwards but that hasn’t moved the dial for Irish households yet.” n
Anna Kelly, head of Innovation & Portfolio, Irish Distillers
John Davin (left), Louise McSorley (right) from MCM Brands
John Harrington, head of production operations, West Cork Distillers
Jacqui Hanna, co-director and warehouse-keeper at The Foundry Vault
Dave Daly, Clancy’s Cork
Kevin Quinn, chief investment strategist, Bank of Ireland
New report finds over 2,100 pubs have closed since 2005
Research indicates up to a further 1,000 pubs could close over the coming decade
A new report commissioned by the Drinks Industry Group of Ireland (DIGI) shows a continuing decline in the number of pubs in Ireland, with 2,119 – or one in four – closing their doors since 2005.
The report, compiled by Economist and Associate Professor Emeritus at DCU, Anthony Foley, shows that an average of 112 pubs stopped trading every year, with a further 600 to 1,000 closures estimated over the next decade.
All 26 counties experienced declines in pub numbers over the 2005 to 2024 period. The highest decrease was in Limerick (-37.2%), followed by Offaly (-34.1%) Cork (-32.7%), Roscommon (-32.3%), Tipperary (-32.0%), Laois (-30.6%), Longford (-30.1%) and Westmeath (-30.0%).
The lowest decrease was in Dublin with a drop of -1.7%, followed by Meath
with a decrease of -9.5%. Wicklow had a decrease of 10.8% and all other counties saw a 13% or greater decrease.
High cost of doing business
DIGI said the high cost of doing of business was a major contributory factor to the alarming rate of closures recorded by the report. It said that without immediate action by the Government many villages and small towns will soon lose their last remaining pub which would deal a devastating blow to the economic and social fabric of that community.
DIGI has called for the government to use the upcoming budget to introduce a 10% cut in excise, which currently stands as the second highest in the European Union.
Commenting on the report, author Professor Tony Foley said: “This report
reveals a pattern of pub closures across Ireland, particularly in rural Ireland in recent years. The addition of profound economic uncertainty through US trade tariffs and reduced levels of inbound tourism further threaten the financial foundations of family-owned pubs across the country. In the absence of government intervention, we are likely to see a further 600 to 1,000 pubs close over the coming decade.”
According to DIGI secretary, Donall O’Keeffe, “More than 100 pubs are closing every year in Ireland, due in large part to the high costs imposed by the State. Without immediate intervention, up to 1,000 more pubs will close for the last time, leaving their communities without a vital community and tourism hub. Once closed, such pubs rarely re-open.”
Alcohol health labelling delayed amid economic concerns and industry pressure
The government now appear ready to delay the policy until 2029 but Alcohol Action Ireland calls the move “disappointing and bizarre”
The Irish Government is set to postpone the introduction of mandatory health labels on alcoholic beverages, a move insiders say reflects growing concern over economic uncertainty and strong lobbying from the drinks sector. Originally due to take effect in 2026, the legislation would have made Ireland the first country in the world to require labels warning of alcohol’s links to liver disease and cancer. However, amid ongoing global trade volatility and domestic cost pressures, ministers now appear ready to delay the policy until 2029.
Industry sources suggest the deferral has been brewing for some time, with mounting unease expressed at recent trade forums
The
legislation would have made Ireland the first country in the world to require labels warning of alcohol’s links to liver disease
and cancer
convened by Tánaiste Simon Harris. Participants raised concerns about the financial burden of implementing the labelling, particularly in the face of supply chain challenges and escalating trade tensions, notably with the United States.
The drinks industry, which has lobbied against the measure since its inception, argues that the current climate – marked by inflation, trade barriers, and shifting consumer patterns – is not the time to introduce new regulatory costs. Producers of Irish whiskey, among others, fear being caught in the crossfire of retaliatory tariffs, similar to those imposed during the Trump administration.
Health advocacy groups, however, have condemned the move.
Alcohol Action Ireland’s CEO Sheila Gilheany described the deferral as “disappointing and bizarre. “Delaying a planned public health measure for four more years could result in 4,000 additional cancer diagnoses,” she warned.
Irish restaurants turning to technology and automation to survive
The rising cost of doing business, coupled with a slowdown in consumer spending, is putting Irish restaurateurs under pressure, according to a survey by Square, a technology company that makes commerce and payments easy and accessible.
The survey findings reveal that the top pressures include the rising cost of rent and utilities (40%), balancing the need to raise prices without losing price-sensitive customers (37%), increasing the cost of supplies and
materials (36%), and growing staff costs (33%).
Alongside rising costs, the research highlighted concerns about changes to consumer spending habits.
Nearly two-thirds (63%) of consumers admitted they are dining in restaurants less often than they did 12 months ago, while more than four in five (82%) reported cutting back on restaurant spending.
To mitigate rising financial pressures, business owners have turned to costcutting measures, with many looking for better prices and partnerships with suppliers (48%), undertaking energysaving measures to reduce utility bills (42%), and reducing their menus or products (33%).
A further 30% have also started automating internal systems to make better use of staff time. Restaurant owners are increasingly looking to technology as a solution to their financial challenges.
Changing Times goes west
Changing Times Brewery, the independent brewery founded by the families behind some of Dublin’s bestknown pubs, has announced they are expanding the number of premises serving their beers.
This includes going into the West of Ireland for the first time, with Changing Times now the exclusive draft stout and lager provider for The Shed Distillery in Drumshanbo, Co. Leitrim, the home of Drumshanbo Gunpowder Irish Gin.
An additional nine venues in Dublin and Cork, as well as The Shed Distillery, are now stocking Changing Times beers.
The partnership with The Shed Distillery in Drumshanbo also means Changing Times Brewery will be the exclusive providers of draft stout and lager available to the 70,000 visitors who travel to the popular west of
Ireland tourist attraction every year.
Between growing the number of venues stocking their products and the increased demand for their products in the founding pubs, Changing Times is now producing over 150 kegs per week, a figure which is expected to rise to 200 kegs per week before the end of the year.
The brewery, located along the banks of the Royal Canal in Glasnevin, expects this will generate an additional €1.1 million in revenue by the end of 2026.
Speaking about the new partnership with The Shed Distillery, home of Drumshanbo Gunpowder
Irish Gin, founder and owner Patrick J. Rigney said: “We’ve had a fantastic reaction from our customers to the Changing Times beers.
“One of the trends we’re seeing emerge is that people are trying
Use of AI to cut costs
Nearly two-thirds (62%) say they are likely to implement AI into their business practices. Yet despite this enthusiasm, there remains a tech skills gap: nearly a quarter (21%) also say that implementing new technology is one of their most challenging tasks.
Commenting on the findings, John O’Beirne, CEO at Squareup International, said: “Technology offers a major opportunity to address some of the financial challenges that Ireland’s worldleading hospitality sector is up against.
“Whether it’s automating staff rotas, streamlining payment processing or optimising menu options, technology can bring incremental efficiencies that will have a big impact on the viability and success of hospitality businesses.”
There are signs that business owners are starting to unlock budget for new technology, with three in five (60%) saying they invest up to €5,000 per year.
Changing Times in The Shed Distillery and then seeking it out when they get to Dublin.” n
Pictured at the announcement of Changing Times Brewery “going west” were Willie Aherne (The Palace Bar and founding member of Changing Times Brewery), Patrick J. Rigney (Co-founder of The Shed Distillery), Roisin Rigney (The Shed Distillery), Noel Anderson (Grand Slam Bars and founding member of Changing Times Brewery) and Denise Rigney (Co-founder of The Shed Distillery)
The Shed Distillery in Leitrim now serving brewery’s products
AIB said this could be attributed to May having a weekend less than April this year
RUGB Y LI KE NEVE R BE F OR E
drinktec 2025 – A must-attend trade fair for beverage and liquid-food-producers
Taking place from 15 to 19 September in Munich, drinktec 2025, the worldleading trade fair for the beverage and liquid food industry, presents a unique opportunity to explore cuttingedge technologies and forward-looking solutions tailored to production needs worldwide
The global beverage industry is among the most dynamic sectors, with estimated growth rates 15.8% in soft drinks sector and 7.8% for alcoholic beverages until 2028. Manufacturers are continuously investing in high-performance technologies to increase efficiency, flexibility, sustainable production and packaging processes; driving a high demand for machines and solutions.
drinktec 2025, taking place from 15
to 19 September in Munich, presents a unique opportunity to explore cuttingedge technologies and forward-looking solutions tailored to production needs worldwide. Across eleven halls at Messe München, this world-leading trade fair for the beverage and liquid food industry, all key technology providers and solution experts showcase solutions
for manufacturing and processing of beverages.
With three key topics, exhibitors and the supporting program cover the current needs and perspectives for the industry.
Sustainable production
With ‘Circularity & Resource Management’, drinktec 2025 will delve into efficient resource utilisation across the entire value chain. Solutions such as material recovery, energy efficiency, and closed-loop systems are set to provide new momentum towards economically viable and sustainable production strategies for beverage manufacturers.
The focus topic ‘Lifestyle & Health’ will highlight forward-thinking beverage concepts. The strong presence of ingredient suppliers underscores the continued importance of flavour diversity and innovative beverage formulations.
In-depth data insights will be available through ‘Data2Value’, the third thematic focus of the drinktec programme. Digitalisation efforts generate added value from data: analysing machine and process data can improve resource efficiency, minimise production downtimes, and enhance operational flexibility.
Get your ticket! (Link: https://eu1.hubs. ly/H0kXw_v0) n
Shaping the future of whiskey warehousing
Jacqui Hanna, co-director and warehouse-keeper at The Foundry Vault, the UK’s largest Irish whiskey maturation facility, has transformed their entire warehousing operations with Proof 8, the blockchain-backed distillery and warehouse management solution. She spoke to Fionnuala Carolan about everything she has learned about the industry along the way
In the heart of Northern Ireland, tucked between two warehouse sites capable of holding over 300,000 whiskey casks, lives a woman whose career has taken an extraordinary turn - from interior designer to one of the most forwardthinking figures in the whiskey maturation industry. Jackie Hanna’s journey isn’t just about business transformation; it’s about innovation, risk-taking, and rewriting the rules of an industry that has operated in the shadows for far too long.
Jackie Hanna, The Foundry Vault warehousekeeper
A different kind of foundation
Jackie’s career began in the world of aesthetics and spatial design. For years, she ran her own interior design business, until she became slightly disillusioned with her career path which led her to take a step back in 2012. “Something just didn’t feel right anymore,” she recalls. “I needed a break to figure out what was next.”
That moment of pause eventually intersected with her husband Stephen’s world. A seasoned builder, Stephen and Jackie purchased a piece of land in 2018 with some disused warehousing on it—close to where Jackie had grown up. At first, their plan was simple: apply for planning permission to build a home. But then Covid hit, life slowed down, and, as Jackie puts it, “everything changed.”
A chance encounter
As fate would have it, Stephen took on a contract to build a house near friends of theirs in a beautiful part of the country. One of those friends was Darrell McNally, former master distiller at Bushmills and a well-respected figure in the whiskey world. Darrell had an idea: he wanted a bar built opposite the house Stephen was working on. Stephen was too busy, but Jackie,
Every cask now gets a QR code and is fully traceable, from distillery to warehouse to end-owner. Changes in ownership are logged digitally and instantly. It’s all stored on the blockchain
armed with her design experience, stepped in and offered to take on the project. The collaboration soon sparked a much bigger conversation. Darrell casually mentioned the potential of investing in whiskey casks and noted that Northern Ireland lacked any facility for third-party maturation—storage for whiskey casks on behalf of others.
“It was like a bell went off in my head,” says Jackie. “I asked Darrell what it would take, and he said: industrial warehouses, someone to
Many don’t even know what their liability is. If a broker changes cask ownership and doesn’t tell the warehouse, that’s lost revenue. If you’re missing five changes a week, that’s thousands of pounds gone”
run them, and someone to work with HMRC. We already had the property and the construction expertise. I knew I could do the rest.”
The very next day, Jackie brought a consultant to her warehouses, and a vision began to take form. Alongside Darrell’s industry insight and Stephen’s construction knowledge, Jackie took on the monumental task of changing regulations, securing permissions, and building an entirely new kind of whiskey business from the ground up.
Building before approval
Their boldest move came early on — they began building before receiving HMRC approval. “We were effectively putting our lives on the line,” Jackie admits. “No one had done this in Northern Ireland. But we had our first potential contract within two months, and we couldn’t wait.”
The risk paid off. By November 2021, The Foundry Vault was officially operational. Today, it includes six warehouses across two sites. The second site was added in 2023, and the combined facilities now have a capacity for over 300,000 casks. Jackie and Stephen’s house lies between the two, grounding their ever-expanding business in its community origins.
A new kind of responsibility
However, with scale came complexity. The whiskey warehousing industry, traditionally informal and handshakedriven, was ripe for reform. Jackie quickly realized that managing other people’s casks meant managing enormous liability- millions of pounds in potential excise duty and
The Foundry Vault includes six warehouses across two sites. Pictured is the Castleroe site
operating within a system with no clear guidebook.
“There was a lot of misinformation and a lot of gaps,” she explains. “And I wasn’t willing to take responsibility for someone else’s shortcuts.”
Traditionally, warehouse operators were seen as passive players - just a place to “shove the casks and shut the door.” But Jackie understood that warehousing was increasingly where accountability lived, especially as whiskey stayed in storage far longer than it did in distilleries.
Adding to the complexity was ownership. Most of The Foundry Vault’s clients were agents selling casks on behalf of investors. They would provide paper certificates to clients to prove ownership—but Jackie knew they weren’t legally binding.
“I had two solicitor friends ask me, ‘How legal are these certificates?’ And I had to say, ‘They’re not.’ I realised there was going to be a huge problem down the line when people started trying to claim or sell casks and nothing lined up.”
The digital turning point
At its worst, the warehouse was managing thousands of casks via a massive spreadsheet—used and understood by only one employee. The tipping point came when a private investigator showed up at Jackie’s gate, holding an ownership certificate that listed her home address. One of their client companies had been issuing fraudulent documentation.
“It was a lightbulb moment. This industry is totally unregulated. I thought, who’s going to fix this?”
That’s when Jackie turned to Proof 8, a technology company specialising in digitilising high-value supply chains. What began as a conversation soon became a close collaboration.
“Proof 8 changed everything,” she says. “They built a system that took all the weight off my shoulders. Every cask now gets a QR code and is fully traceable, from distillery to warehouse to end-owner. Changes in ownership are logged digitally and instantly. It’s all stored on the blockchain.”
In 2023 alone, The Foundry Vault brought in 8,000 new casks, each one now fully traceable through Proof 8’s platform. Ownership records are accessible on a client’s phone, legally sound and easily passed on to a solicitor or added to a will.
Audits, regulation, and industry-wide change
Jackie and her team were soon put to the test. HMRC began auditing them heavily, not because they’d done anything wrong, but because they were effectively a test case for how third-party maturation should be run. For nine months, Jackie lived with uncertainty.
“It turned out we were being used as a benchmark. They wanted to see what could go wrong in the industry and what could go right.”
Since then, the partnership with Proof 8 has only grown stronger. Stuart Maxwell, head of Product at Proof 8 explains that their system now handles reconciliation, due diligence, and real-time compliance reporting. For Jackie, it means peace of mind. For HMRC, it means better oversight. For the industry, it could mean a lifeline.
Yet not everyone is on board. Jackie worries that most warehouses don’t even realise the WOWGR (Warehousekeepers and Owners of Warehoused Goods Regulations) was revoked, removing a critical layer of protection. “Many don’t even know what their liability is. If a broker changes cask ownership and doesn’t tell the warehouse, that’s lost revenue. If you’re missing five changes a week, that’s thousands of pounds gone.”
The bigger picture
Today, the Foundry Vault has six fulltime employees, handles casks for over 22 companies, and processes thousands of ownership changes with just a few clicks. The transformation has allowed Jackie to shift focus, from
fighting fires to future planning.
She now advocates for Proof 8 across the industry. “I want everyone to get on this system. If we all use it, it could become the industry standard and make life easier for everyone.”
Jackie’s optimism isn’t blind. She’s fully aware that the whiskey industry is facing challenges: trade tariffs, declining sales, fake cask scandals, and tightening planning restrictions in Ireland. But she believes the answer lies in accountability, transparency, and technology.
“We need to prove to the public that this is a legitimate, tax-free investment. It has to go back to the distilleries, to making the best whiskey in the world and we have to protect that with infrastructure that works.”
Looking ahead
The partnership between The Foundry Vault and Proof 8 has already expanded to other warehouses and distilleries in Ireland, Scotland, and even the US., where similar regulatory issues exist. Because Proof 8’s system is webbased, clients benefit from continual improvements and updates. “We have a full development team building constantly,” Stuart says. “It’s not something you can replicate in-house.”
As for her own journey, Jackie laughs. “I was the most non-technical person five years ago. Now I think I’ve got a developer’s brain!”
And for those still clinging to spreadsheets? Jackie has one final word of advice:
“If you’re running a whiskey warehouse and not using something like Proof 8, I genuinely don’t know how you sleep at night.” n
The small but perfectly formed Foundry Vault team in the warehouse
Innovation with purpose Unilever Food Solutions supporting Irish chefs
In today’s high-pressure kitchens, chefs are being pushed to deliver more with less—fewer hands-on deck, tighter margins, and ever-rising customer expectations. But even under this pressure, the pursuit of creativity and quality never stops. That’s where Unilever Food Solutions steps in with innovative new products that save time and help chefs meet the demands of modern kitchens with confidence, creativity and control
With a deep understanding of the global foodservice industry, Unilever Food Solutions is continuously evolving and developing ways to support chefs through practical, chef-led innovation. Listening to chefs from around the globe and gathering real-world data provides the insights that inform Unilever Food Solutions’ product development, from sauces to online tools.
The core purpose of this innovation strategy is to create smarter solutions to meet the pressures of modern kitchen and allow chefs do what they do best.
Whether it’s helping get from prep to plate faster, ensuring consistency during peak service or building products that flex with dietary and sustainability demands, Unilever Food Solutions is committed to supporting chefs to thrive.
Knorr Garde D’Or – Ready-touse sauces for busy kitchens
The latest breakthrough from Knorr is the Garde d’Or range; a collection of five premium, ready-to-use sauces designed specifically for high-volume, high-pressure professional kitchens. Developed with chefs and for chefs, these sauces deliver on three critical fronts: efficiency, consistency and flavour.
Knorr Garde D’Or allows kitchens to maintain culinary excellence without compromising speed or consistency. From brunch classics like Eggs Benedict to gourmet plates, this range simplifies premium sauce service. This empowers chefs to focus on delivering elevated plate presentation and taste while freeing up time for innovative menu development. The range allows chefs to manage costs, waste and kitchen workload and supports a wide range of dietary needs without fuss.
Knorr Garde D’Or range
Hollandaise Sauce is a rich, buttery classic, velvety with a tangy finish, ideal for brunch, fish, or steak dishes.
Garde D’Or Hollandaise sauce cuts out the time associated with making it from scratch with no risk of curdling. It delivers high consistency every time and is split-resistant under heat; ideal for busy kitchens, it’s gluten free, suitable for vegetarians, has no added preservatives, bain-marie stable and suitable for freezing.
Red Wine Sauce has deep, savoury notes with a hint of tomato. Its intense flavour makes it perfect for roasts, steaks, stews and vegetarian dishes. It is gluten-free, low in fat, MSG-free and stable in bain-marie.
White Wine Sauce is a creamy, egg-enriched sauce with a balanced white wine flavour, making it ideal for seafood, chicken or vegetable dishes. Again, it is gluten-free and vegetarian-friendly and can be served straight or blended with herbs/cream for numerous other sauces.
Pepper Sauce is creamy and pepper-forward, combining green, black and white pepper with cognac warmth. It is ideal for meats, game and poultry. The Pepper Sauce is gluten-free, freezer- and bain-marie-stable.
Bechamel Sauce, a classic white base that is smooth, dairy-rich, ready for lasagnes or creamy pie bases. It has a consistent texture and flavour without being labour-intensive, freeing up time to concentrate on preparing other elements of your dishes.
Supporting chefs with smart solutions
Garde D’Or sauces are an ideal solution for chefs trying to keep consistency, creativity, and control on the same plate. Making sauces from scratch takes time, attention and a skilled hand and in a busy kitchen, that’s not always realistic. Each of the sauces are designed to deliver standout flavour and consistency minus the stress.
Garde d’Or sauces let chefs focus on flavour, presentation, and service - without sacrificing quality. Whether you’re plating for 10 or 100, these sauces deliver the same high standard every time.
While delicious on their own, the beauty about the Garde D’Or range is how adaptable they are as a base, giving chefs more time to express their creativity. The sauces offer the flexibility to add herbs, wine reductions or cheese or layer them into more complex dishes to cut prep without compromising on flavour.
With no splitting, curdling or batch variation, chefs have the peace of mind knowing that Garde D’Or offers consistent quality.
Available in one litre recyclable packs, every Garde d’Or sauce is portioned for control and stability, with a long shelf life and minimal spoilage. That means fewer wasted ingredients and more consistent margins.
Innovation led by chefs for chefs
As hospitality continues to evolve, the kitchens that thrive will be the ones that embrace change, not just in
ingredients or menus, but in how they work. Unilever Food Solutions is not only keeping up with that change, it’s helping lead it.
At Unilever Food Solutions, innovation isn’t just what’s in the bottle or tub. By combining world-class food innovations with chef-driven insights, such as the Garde D’Or range as well as sustainability leadership and practical digital tools, we aim to empower chefs to do what they do best: create incredible food, even under pressure.
Online chef support hubs with seasonal menu inspiration, allergen and nutrition guidance and training help make tasks easier and ensure your kitchen is compliant with the latest legislation.
Sustianability
Unilever Food Solutions also leads the way in terms of sustainability in its products, packaging and practices. Supporting chefs, its new Future Menus programme is a stand-out in the culinary industry, designed to support chefs in developing more sustainable, future-forward menus that don’t compromise on taste or profitability.
Success in today’s kitchens is about working smarter, not harder. In a sector where time is tight, standards are high and every plate counts, Unilever Food Solutions is stepping up with solutions that truly make a difference. The new Garde d’Or range is more than just a set of sauces, it’s a reflection of UFS’s wider commitment to helping chefs meet the demands of modern kitchens with confidence, creativity and control.
Backed by real-world chef insight, built on culinary excellence and supported by smart, sustainable innovation, Unilever Food Solutions is not just keeping pace with the industry, it’s leading it.
Ready to elevate every plate without adding pressure to your kitchen?
Explore the Knorr Garde d’Or range today and discover how Unilever Food Solutions is helping chefs across Ireland deliver incredible flavour, faster. Built on chef insight, crafted for realworld performance, and designed to give you back control, this is innovation where it matters most: on the plate. Visit www.unileverfoodsolutions.ie and put smarter, stress-free solutions on your menu. n
Dublin’s Little Lemon launches new food concept
At a Glance – Little Lemon
Opened: 2022
Seats: 45–55 (with plans to add 10–15 more)
Cuisine: Mediterranean small plates (Spanish, Croatian, Italian, French influences)
Chef: Tomas Fajkos
Events: Private parties up to 80 guests
Design: O’Donnell O’Neill Design
Sister Venue: Lemon & Duke
Little Lemon on Royal Hibernian Way, Dublin 2 turned up the summer vibes in style with an exclusive event celebrating the launch of its vibrant new cocktail list and refreshed menu by new head chef, Tomas Fajkos. Fionnuala Carolan spoke to Noel Anderson about his smallest yet most food-focused venue
Noel Anderson is no stranger to the fast-paced world of hospitality. Best known as managing director of Grand Slam Bars, which includes popular Dublin venues like Lemon & Duke,
McSorley’s and The Blackrock, he’s also ventured into more intimate territory with the boutique-style bar/ restaurant Little Lemon. Two years on from its launch, Anderson speaks candidly about the learning curve,
The team at Little Lemon, Dublin 2
the lessons, and the importance of numbers, people, and persistence in the restaurant trade.
“When we first opened Little Lemon, it was my first real foray into the restaurant side of hospitality,” says Anderson. “It’s a numbers game, and you lose money at the start—there’s no getting around that.”
Little Lemon, a compact, Mediterranean-inspired restaurant located just off Grafton Street, has been a passion project with steep but rewarding challenges. With capacity for around 45 to 55 diners (depending on the weather), the space is a balancing act - intimate enough for ambience, but limited in turnover.
“You’re really busy Thursday, Friday, and on Saturdays you could fill the place twice but then Monday to Wednesday is quiet. So you’re constantly asking: Do we open for lunch? Should we close certain days? It’s trial and error.”
Yet Anderson has found his rhythm and one key development has been capitalising on private hire. “That’s really worked for us,” he explains. “You get three-quarters of your day trade, then a nice bump at the end of the night with a private party. We trade as normal until about 8pm, then hand it over to a function. We can fit 70 to 80 people for a private event with food served by the plate. There is no room hire fees but we just agree on a minimum spend, depending on the day.”
Upskilling and expanding
A major turning point for Little Lemon has been the recent arrival of head chef Tomas Fajkos, who also oversees Lemon & Duke. “He’s brought the place to another level,” says Anderson. “The food, the presentation, the consistency - it’s all stepped up.”
And with that improved experience has come increased demand, especially during the summer and Christmas periods. To meet it, Anderson is planning to add another 10 to 15 seats within the current footprint. “It’ll make a big difference, especially in peak periods like Christmas.”
Design meets experience
The décor of Little Lemon is central to its identity. Inspired by Anderson’s travels across the Mediterranean, the design by O’Donnell O’Neill Design Associates, aims to recreate the feel of European casual dining.
“Every chance I get to travel, I take it,” he says. “I love the idea of sharing plates, having a small local beer in the sun. That’s what we tried to recreate. You can’t call it tapas unless everything’s Spanish, so we call it Mediterranean. We serve Spanish, Croatian, Italian, and French-inspired food and wine.”
Synergies without sacrificing identity
While Little Lemon and Lemon & Duke operate just steps apart, each retains its own character. Still, Anderson acknowledges the benefits of shared oversight. “Dom Orecic manages both venues. We didn’t need two ice machines, and the staff can support each other across both places. If Lemon & Duke is full, we’ll check if there’s space at Little Lemon before letting a customer walk away.”
Operational overlap helps, but the venues are strategically distinct. “Lemon & Duke is more of a bar; Little Lemon is a restaurant. We serve food there until 10pm because tourists like eating late. We get a lot of bar staff from other venues coming to eat after they finish work as there’s only so much McDonald’s or Burger King you can eat.”
Little Lemon has a Mediterranean feel to it from the décor to the food
Head chef of Little Lemon, Tomas Fajkos
If something is working in one bar, they try to replicate that across others
Staffing: From crisis to culture
Post-Covid staffing issues hit the entire industry, but Anderson believes his group has turned a corner.
“We’re in a good place now,” he says. “I think we look after our staff really well. We pay properly, tips are strong, and we create a family environment. Some people left and ended up asking to come back.”
Currently, the group employs around 200 staff across all venues. “If you sat down and looked at the wages bill for the year, you might panic,” he laughs. “But thankfully, turnover balances it out.”
At the heart of that retention strategy is culture. “Our staff look forward to our annual Christmas party—it’s a real highlight. We close the bars, give out awards, make a night of it. Last year we did it in McSorley’s; we’ve had it at the Courtyard in Leixlip too.”
Anderson has also recently promoted Tony McCabe, a long-time team member, to board director and shareholder. “I believe in rewarding loyalty. He’s my right-hand man, and when I go on holiday, I put my phone in a safe. Tony runs the show.”
The drive for constant improvement
While stability is important, Anderson insists the business is never static.
“We’re always looking at how we can improve, what gives us an edge and how we improve the customer experience.”
To that end, Grand Slam Bars recently brought in Mark Thornton, an industry training consultant. “The younger staff got loads from it,” Anderson notes. “There’s a lack of formal training in the industry, so we’re trying to fill that gap.”
The goal is cross-venue consistency: “If something’s working in one bar, we need to be doing it across all of them.”
A changing city and industry concerns
Though Dublin’s nightlife is slowly rebounding, the challenges remain. “The city still empties early,” says Anderson. “We tilted Lemon & Duke away from being too late-night, and that’s helped.”
The real sticking point? Public transport. “People still don’t know how they’re getting home. The lack of late-night transport hasn’t been fixed. It limits the late trade. Nobody wants to be stranded at 1am.”
He does credit improvements in Garda visibility and presence on the streets in recent months. “There’s a new assistant commissioner and more guards are on the street - that’s made a big difference. We’ve been shouting about this for years.”
But not all progress is guaranteed. Anderson expresses concern over proposed increases to insurance payouts. “We’ve made real progress with insurance reform—and now we’re going backwards. They’re talking about raising payouts by 14%. That’s insane.”
His worry is about influence. “There’s a lot of legal lobbying. Too many former solicitors and barristers in politics. Legal costs are already off the charts. It’s frustrating.”
The big picture
Despite the constant challenges, Anderson remains focused on the future. “You’re always watching the numbers. In this business, something is always around the corner, an electricity outage, a supplier issue, a staffing change. You have to be ready.”
But with a reliable team and clear vision, he’s not easily rattled. “We have a saying: ‘No news is good news.’ When things are going well, be grateful. Don’t go poking the bear.”
“There’s a new assistant commissioner and more guards are on the street - that’s made a big difference.”
His current focus is growth: scaling what works while retaining the individuality that makes each venue unique. “I go around, make sure the systems we’ve put in place are working, and focus on where we go next.” n
There’s still growth opportunities for Irish whiskey, says Irish Distillers
With nearly two decades at Irish Distillers, Anna Kelly, head of Innovation & Portfolio, talks to Fionnuala Carolan about how her approach to brand management and innovation has evolved over the years
Anna Kelly started her career as a Jameson brand ambassador in the UK, roaming London bars with a whiskey tasting kit and a lot of enthusiasm, educating bar tenders on the smooth taste of Irish whiskey. The most nerve-wracking part? “Making Irish Coffees and praying the cream wouldn’t sink!” she says.
Over the two decades, she’s learned the power of sticking to your brand fundamentals and not getting distracted by the noise.
Later, while working in marketing in the UK, she helped roll out a mixability campaign to drive trial, a great reminder that sometimes the simplest actions, like getting liquid into hands, delivers the strongest results. Eventually, she joined the global team in Ireland, working across market communications and leading global innovations.
She says that consistency is the most important trait for the success of a brand. “The importance of anchoring everything in our core truth and being consistent with that message: “Triple Distilled, Smooth Taste.” When we veer too far from that, we feel it in our brand metrics. No matter how innovative the idea, the message must remain rooted in what makes Jameson… Jameson” she says.
How to remain at the top
Jameson Original is the world’s number one Irish whiskey and one of the world’s top 10 spirit brands, sold in over 130 countries. So she jokes “no pressure at all” remaining in that place. I ask if she can share the strategic thinking behind the restaging of Jameson Original and Black Barrel? “The restage was more evolution than revolution,” she explains. “We spoke with consumers, bartenders and retailers across key markets,
from dimly lit bars in NYC to busy off-licences in Johannesburg and saw clear opportunities to increase standout and amplify key product truths.
“People have less time and patience when they are browsing choice on the shelf. With that in mind, we brought forward the most important cues:
quality, craft and smoothness, adding a more modern twist, without losing what’s iconic about the pack.”
Black Barrel was a more complex challenge, she admits. “It’s the No.2 product in the portfolio, with one of the most intricate production stories from Midleton Distillery. We wanted to
Anna Kelly, head of Innovation & Portfolio, Irish Distillers
ensure the story behind the product was being fully told, so we worked closely with both the distillers and blenders along with consumers, going back and forth until we landed on a version that struck the right balance - celebrating the craft without overwhelming the audience. The finished article resulted in us moving away from only talking about one aspect of the production storycharred barrels - to a more holistic story where we tell the untold story of this exceptional blend, made up of select batch of expertly aged whiskeys. The blenders and distillers aren’t the type to shout about their work, it’s their day-today, but drawing out that quiet mastery was essential.”
The Jameson Triple Triple Chestnut Edition
The Jameson Triple Triple Chestnut Edition launched this year in key markets with a simple proposition: Always triple distilled, now triple cask. “The addition of chestnut casks delivers a luxurious finish and the product is packaged with Jameson’s signature approachability and wit. The name is playful but purposeful: Triple Distilled, Triple Cask, Triple character.” Chestnut wood isn’t commonly used in whiskey maturation although the master distiller Kevin O’Gorman had been talking about it for some time. “To be honest, we weren’t immediately sold. But once we tasted the liquid, we got it. It was one of those moments
where instinct meets innovation.
“It reminded us that consumer feedback is critical, but it’s just one part of the puzzle. Listening to the distillery experts, the people who live and breathe this craft, is equally vital. This release was a genuine three-way collaboration between innovation, production, and marketing and I really enjoyed playing my part in bringing this expression to life.”
Staying relevant
Packaging is such an important element of a brand and finding the right balance between stand out on bar/shelf, relevance and nostalgia is a hard one to find. Jameson’s packaging needs to stay relevant across diverse global markets so how do they ensure that this happens?
“We invest heavily in research, both qualitative and quantitative” explains Anna. “We speak with trade and consumers across key regions to understand what matters most and where improvements can be made. With modern research tools, we can now activate multi-market studies and get insights back so quickly. It’s been a game-changer. When a brand is thriving globally, you tread carefully. We aim to protect and enhance what’s working, not overhaul for the sake of it.”
Fostering creativity
In such a global company, a lot of focus is on fostering creativity and
cohesion across multifaceted teams. Anna says that they manage this by “staying curious”, watching other categories to emerging cultural trends. The company has a foresight team tracking macro trends and informing the team of what’s coming down the line. They found this particularly helpful post-Covid, with so much consumer shift.
“Our global team includes people working on culture platforms, comms, content, consumer insights and an in-house creative team. We often hold internal idea panels to get fresh thinking and spark unexpected connections.
“We also stay close to our markets. It’s inspiring to see how Jameson shows up in places like South Africa or Australia and we often build global toolkits from great local executions.”
As they come out of the restage project, Anna has been involved in the evolution of the Jameson brand identity, always keeping a close eye on how other iconic global brands, from Nike to Apple, use and leverage their visual brand identity.
“Discipline and consistency of use comes up time and time again in terms of how these brands build global recognition. They are so consistent in how their brand shows up across multiple markets.”
South African market
South Africa has been highlighted as a dynamic market and the brand has learned from launching innovation there. Anna says it has been a critical part of the Jameson success story and a great example of the power of consistent messaging over time.
“Interestingly, one of our most successful innovations, Black Barrel, was originally developed for South Africa nearly 20 years ago. Whiskey is seen as a premium, status-led category there and consumers were seeking something to rival other spirit competitors.
“It launched in 2011 and is now the fourth-largest Irish whiskey globally, a brilliant example of local insight sparking a global success.”
Sustainability
Sustainability it a part and parcel of all businesses now but some are more invested than others. Anna says that sustainability is embedded in their
design process from the outset, and it’s not simply a bolt-on.
“Our approach is to adopt a circular mindset, which involves minimising waste. In terms of product design, we are guided by 5 Pernod Ricard principles across the packaging lifecycle - to rethink and explore new packaging solutions, reduce packaging where possible, reuse and move away from single use, and look to include materials that are responsibly sourced. Every new launch must now pass both a creative and sustainability brief.”
Do consumer behaviours influence the innovation pipeline at Jameson, especially in premium and experimental offerings?
“There’s always a temptation to keep launching new products, especially when exciting trends emerge. But for a global brand like Jameson, we have to strike a balance between being relevant and staying focused.
“We’re guided by consumer and retail trends, but these are always filtered through the lens of what feels right for the brand. That’s especially true for premium and experimental releases.
As part of their sustainability goals they aim to rethink and explore new packaging solutions, reuse and move away from single use, and look to include materials that are responsibly sourced
“We’ve seen strong growth in demand for premium products from heritage brands, trusted names that signal quality. There’s also growing interest in elevated, exploratory spirits, particularly among younger, more diverse drinkers.
“We look at global trends, emerging price points and profit pools to determine where to play. But ultimately, every innovation must feel like a natural extension of Jameson,” she states.
The future of whiskey innovation
After 20 years in the industry Anna is still excited about whiskey innovation, both at Jameson and in the broader industry.
“There have been so many different headwinds over the last few years, impacting consumer behaviours, from Covid to shifting consumer habits that you have to keep a close eye on and constantly adapt.”
However, she finds the deepening engagement with premium spirits exciting, especially among younger and more diverse audiences. “Consumers are increasingly seeking heritage brands they trust, particularly those offering high-quality products. And we’re seeing a renewed focus on moments of connection, people want to celebrate the everyday with friends and family.
“These trends reaffirm our belief in innovating purposefully, respecting brand DNA, and designing for real-life occasions.”
But the biggest opportunity? “Irish whiskey is still under-represented at the higher super-premium tier. And that’s where the category is seeing the most growth.” n
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Our Brewmaster Nitro Stout is more than just a non-alcoholic alternative - it is a full-bodied experience. Brewed using time-honoured Irish methods, it pours rich and creamy with the smooth, cascading head that only a nitro beer can o er. Each sip delivers deep roasted malt, dark chocolate, and subtle co ee notes, creating the kind of complexity stout lovers expect - all without alcohol and with zero artificial additives or preservatives.
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BCB London set to return in 2026 after successful debut
From 30 June- 1 July, BCB London hosted over 140 exhibitors and 3,650 visitors from 56 countries showcasing world-class drinks and an industry-leading education programme. Following this vibrant inaugural event, it is all set to return to Tobacco Dock on 29- 30 June 2026
The first BCB London event was a busy affair with highlights including a top-tier speaker line-up curated by the BCB London Education Board, the launch of new feature areas like Local Heroes and Young Guns, and a high-energy Pouring Contest.
A high calibre line-up of speakers delivered a series of interactive workshops and masterclasses, covering the latest industry trends and topics. The programme was curated by the BCB London Education
Key themes discussed at the event included the challenges and benefits of neurodiversity in the bar industry, the future of socialising, parenthood in hospitality, and the power of mentorship
Board, spearheaded by BCB Director of Education, Angus Winchester and joined by BCB London Brand Ambassador, Jack Sotti, Cocktail and Spirits expert, Hannah Lanfear, and renowned drinks writers, Sandrae Lawrence and Gary Sharpen of The Cocktail Lovers.
Key themes discussed at the event included the challenges and benefits of neurodiversity in the bar industry, the future of socialising, parenthood in hospitality, and the power of mentorship, with speakers including Gergo Murath, Becky Paskin, Sim Edwards and Ahsoka Wallace.
Finding the fastest pour
A competition-standard pouring contest also took place on both days of the event, held by Kevin Armstrong and Dan Waddy of Satan’s Whiskers. More than 100 bartenders were challenged to test their pour speed and accuracy in return for the chance to win a selection of prizes including an all expenses paid trip to Bar
More than 100 bartenders were challenged to test their pour speed and accuracy in return for the chance to win a selection of prizes including an all expenses paid trip to Bar Convent Berlin and a £2,500 prize
Convent Berlin and a £2,500 prize.
There were plenty of new and innovative products for visitors to try alongside two special feature areasLocal Heroes and Young Guns. Local Heroes celebrated standout drinks that are having a real impact in their local communities and Young Guns showcased the latest, emerging brands whose products are making waves in the UK drinks scene.
Michael Köhler, managing director of event organiser RX Germany, said: “We’re proud to add another global bar destination to the BCB brand with our new show in London, giving our customers access to this key market in the bar and beverage industry.
“With the launch of BCB London, we are setting another milestone in the international development of RX’s trade fair portfolio. London is not only one of the most dynamic cities in the bar scene worldwide, but also a central hub for trends, talent, and industry decision-makers.”
Petra Lassahn, BCB director, added: “We’re absolutely delighted with the success of BCB London – it is officially the new home of hospitality for the UK and Ireland!
“It’s been such a pleasure to welcome so many exhibitors and visitors to the event, and I would like to thank everyone involved for helping to create such a vibrant experience.
“Following the success of the first edition of BCB London, I’m delighted to announce that we will be returning to Tobacco Dock on 29 and 30 June 2026.”
For more information about BCB London visit This is BCB London | Bar Convent London. Further details about the 2026 London edition of BCB will be released soon.
Bar Convent Berlin is returning to the Exhibition Centre, Berlin, from 6 – 8 October 2025. The ticket shop is available at www.barconvent.com and we look forward to welcoming the international bar community to Berlin. n
Di-Vine drinks
The high temperatures we have been enjoying so far this summer make socialising all the more enjoyable and what’s nicer than a cold glass of wine shared with friends, whether that’s in a beer garden or just relaxing in your own home. There are a host of fabulous wine brands on the market and we have highlighted a few exceptional ones below that you should ensure you have in stock
Summer selections from the Andes
As summer brings longer evenings and brighter days, consumers are increasingly reaching for fresh, expressive wines that offer quality, character, and exceptional value. From the vineyards of Chile to the high-altitude plains of Argentina, Viña Santa Rita, Viña Carmen, and Doña Paula offer a dynamic and versatile range of wines ideally suited to summer enjoyment—whether dining al fresco, entertaining, or simply enjoying a refreshing glass.
Among the season’s standout offerings is the Santa Rita 120 Zero% Sauvignon Blanc, an alcohol-free option retailing at just €5. Pale straw in colour, it offers lively citrus, green apple, and herbal aromas. Crisp and zesty on the palate, with notes of grapefruit and lime, this wine is perfect for those seeking flavour and freshness with minimal alcohol.
Two popular choices also from the Santa Rita 120 range are the Santa Rita 120 Coastal Sauvignon Blanc, which captures the maritime influence of Chile’s Leyda and Casablanca valleys. Bursting with citrus blossom, lime zest, and a hint of salinity, this
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The Santa Rita 120 Dep Red reveals the depth and richness of unique terroirs of Chile’s best wine-producing regions
wine is crisp, vibrant, and refreshing— an ideal partner for seafood, salads, and sunshine.
Meanwhile, the Santa Rita 120 Deep Red offers something more robust without sacrificing approachability.
Part of the Colección de Origen, this ultra-premium range offers “a different look at Chile’s classic varieties”, revealing the depth and richness of unique terroirs of Chile’s best wine-producing regions. Under the guidance of winemaker Teresita Ovalle, these wines are crafted to highlight the vineyard and variety, with minimal oenological intervention. Among the standout wines in the range is Floresta Chardonnay, sourced from Limarí’s coastal oasis, offering elegance, minerality, and purity from claygranite soils over calcareous stone. The Floresta Carmenère, hailing from an 80-year-old Apalta vineyard, shows the variety’s full potential in a savoury, early harvested, concreteaged expression.
Finally, from across the Andes, Doña Paula’s Los Cardos Sauvignon Blanc from Mendoza is a summer staple in the market. Zesty, aromatic, and brimming with tropical fruit and citrus, this high-altitude white is as bright and refreshing as the season itself. For those who prefer a well-structured red, the Doña Paula Estate Malbec Argentine Edition offers vibrant dark fruit, subtle spice, and velvety tannins— an elegant and expressive Malbec ideal for summer grills or evening sipping.
Savour the summer
Barefoot Wine is set to make every sunny and summer gathering an instant hit with its vibrant range of wines and effortless food pairings. Whether you’re hosting a chilled-out brunch or firing up the barbecue, discover how Barefoot Wine can elevate your summer feasts with no fuss, just fun – there’s a Barefoot for every palate and every plate.
Let Barefoot be your go-to for creating unforgettable memories this season. Fun, flavourful, and approachable, there is a Barefoot Wine for everyone. The range includes Barefoot Jammy Red, Barefoot Merlot, Barefoot Malbec, Barefoot Cabernet Sauvignon, Barefoot Buttery Chardonnay, Barefoot Sauvignon Blanc, Barefoot Pinot Grigio, Barefoot Chardonnay and Barefoot Moscato
Tips for easy summer entertaining
• Chill your whites & rosés: Ensure your Barefoot Pinot Grigio, Sauvignon Blanc, Buttery Chardonnay and White Zinfandel are nicely chilled for ultimate refreshment. Even reds like Merlot can benefit from a slight chill on a very warm day (around 15-20 minutes in the fridge).
• Twist and go: Barefoot’s convenient twist cap means you spend less time opening and more time enjoying. Perfect for picnics and easy garden entertaining!
• Offer variety: With Barefoot’s range, you can easily offer a selection to please every guest.
• Keep it simple: The best summer gatherings are relaxed. Focus on fresh, simple food, great company, and, of course, easy-to-open Barefoot wine!
Barefoot suggests perfect wine pairings for sunny brunches and sizzling bbqs
alongside Barefoot White Zinfandel, Barefoot Pink Pinot Grigio and Barefoot Pink Moscato. Packed with big flavours and gorgeous aromasthere’s plenty to choose from!
Barefoot Wine is RRP €10.50. For more Information see https://www. barefootwine.ie
A true trailblazer
McGuigan Wines continue to outperform the market as the number one Australian wine brand in Ireland.
The Black Label range comprises of a Cabernet, Shiraz, Merlot, Chardonnay, Sauvignon Blanc, Pinot Grigio, Rose and Malbec. McGuigan show their innovation having introduced McGuigan Frizzante to the market this is a light style of sparkling full of lively yet delicate bubbles that give a crisp and refreshing sparkle.
The latest addition to the McGuigan Portfolio is McGuigan ZERO. Delivering an unrivalled taste with zero alcohol, McGuigan Wines pledges to make great quality wine accessible to
everyone around the world for every occasion. The company has subsequently been named IWSC International Winemaker of the Year a record breaking four times and its commitment to alcohol free wines is no different. McGuigan Zero is a trailblazer in its category.
The range offers an unparalleled alcohol free experience both on the nose and palate. There are currently four lines in the range; Shiraz, Chardonnay, Rosé and Sauvignon Blanc. It’s created using state-ofthe-art spinning cone technology. By drawing the wine into super fine layers for efficient vaporisation,
McGuigan Wines pledges to make great quality wine accessible to everyone around the world for every occasion
alcohol may be removed at lower temperatures than ever before, thus resulting in a truly beautiful tasting product. The fruit has been sourced and selected specially for McGuigan Zero from premium vineyards in Southeastern Australia. The quality of the fruit and its adaptability to the alcohol removal process ensures that customers are drinking the best possible alcohol-free wines.
McGuigan is distributed by Barry & Fitzwilliam. n
Just the tonic
Gin continues to be one of the most popular drinks for the on trade.
Drinks Industry Ireland looks at the top preforming brands for the Irish market
Ireland’s gin market has experienced a remarkable transformation over the past decade, evolving from a niche segment into a vibrant and competitive industry. Driven by consumer demand for premium, locally-crafted spirits, Irish distilleries have embraced innovation, using indigenous botanicals and traditional techniques to create distinctive gins that reflect regional identities. Exports continue to grow steadily, with Irish gin gaining recognition on the global stage for quality and authenticity. While the market faces challenges from shifting consumer preferences and global competition, the spirit of innovation and strong storytelling within the sector continue to position Irish gin as a standout success in craft spirits.
Brockmans Gin launches lightest bottle in premium gin segment
Brockmans Gin has taken a major step forward in its commitment to sustainability with the launch of its newly-designed, lightweight bottle – the lightest among the bestselling brands in the super premium gin segment.
This innovative packaging uses lighter glass, can be widely recycled and marks a significant achievement in reducing its environmental footprint, while maintaining the premium quality and distinctive character the ‘Properly Improper’ gin brand is known for. The new bottle weighs only 500 grams and will be the lightest bottle of its competitive set. That’s 30% less glass weight than its direct competitors, on average. This new design also contains 51% post-consumer recycled glass content.
By choosing a lighter bottle, the brand aims to decrease CO2 emissions
New bottle contains 30% less glass than competitors, on average**
without compromising on the luxurious feel and aesthetic.
The new bottle will be used across their current premium range: Brockmans Original, Brockmans Orange Kiss, Brockmans Agave Cut and Brockmans Organic
Brockmans is confident that its new bottle will set a benchmark in the industry, reflecting its commitment to reducing its environmental impact and follows the brand’s B Corp certification, in late 2023.
Jean-Dominique Andreu, managing director of Brockman Gin, said: “We are proud to lead the industry with this innovative, lightweight packaging and we are committed to continuing our efforts to create a more sustainable future.”
Brockmans Gin is exclusively imported in Ireland & Northern Ireland by MCM Spirits. Follow Brockmans Gin on Instagram @BrockmansGin and join the conversation using #SustainableGin #BrockmansLight
*Based on a comparison with the 7 bestselling gin brands globally in the super premium segment according to IWSR (2023 data, volumes): The data has been verified independently by Campden BRI and is available in appendix.
The godfather of gins
Blood Monkey’s journey begins with a deep respect for the original genever recipe, often considered the godfather of all gins. By following in these historic footsteps, Blood Monkey has crafted a gin that pays homage to its roots while forging its own path. The gin is triple distilled from 100% malted Irish barley, a process that ensures a smooth, full-bodied flavour profile. This dedication to quality and tradition sets Blood Monkey apart as a premium gin with a rich, bold character and smooth finish.
At the heart of Blood Monkey’s distinctiveness is its bold and unique blend of botanicals. While many gins lean heavily on classic flavours, Blood
Blood Monkey’s no-nonsense approach reflects the brand’s ethos - cutting through the pretentiousness that often surrounds premium spirits
Monkey goes against the grain. Its signature botanicals include Szechuan pepper, Lime leaf, and Irish rosemary, creating a fresh and savoury flavour profile.
Designed to be enjoyed neat or with mixers beyond tonic, Blood Monkey’s smooth, triple-distilled malted barley base creates a delightful experience for gin connoisseurs.
In a market flooded with countless gin options, Blood Monkey Gin stands out for its unique blend of bold botanicals, its deep respect for gin’s historical roots, and its uncompromising commitment to quality.
Beauty of West Cork in a bottle
Graham Norton’s Own Irish Gin’s celebrates Graham’s West Cork Heritage, the beauty and flavours of his idyllic native county and his awardwinning flair for blending perfection.
Graham Norton has his very own gin range, Graham Norton’s Own Irish Gin, Graham Norton’s Own Irish Pink Gin, Graham Norton’s Own Marmalade Gin proudly distributed by Barry & Fitzwilliam.
Renowned TV presenter launched his own Irish Gin range which celebrates the beauty and unique flavours of West Cork.
Distilled and produced using 100% Irish grain Graham Norton’s Own Irish Gin and Graham Norton’s Own Irish Pink Gin draw its flavours from a combination of 12 botanicals including angelica, fuchsia flowers, rose hip, basil and liquorice root.
producer and gin producer in Graham’s hometown of Cork. Graham Norton’s Own Marmalade Gin has delightful Seville Orange notes leaping out from the glass without disguising the other classic aromas from botanicals such as kaffir lime and juniper. The citrus twist of the marmalade creates a refreshing drink that lingers in the mouth long after the last drop.
Defying the global gin market trends
Distilled with exotic layers of fresh citrus, oriental botanicals, and gunpowder tea with subtle hints of Viola Fig, Italian Laurel, and Tuscan Juniper, this new edition of Drumshanbo Gunpowder Irish Gin brings a bright refreshment of sophistication and excellence from Bruno Vanzan’s Italian roots, with the same deliciously exotic flavours from PJ Rigney’s Curious Journey. Every drop distilled at The Shed Distillery of PJ Rigney, Drumshanbo, home of Wine Enthusiast’s Wine Star Award’s “Spirit Brand of Year”: Drumshanbo Gunpowder Irish Gin.
Since its launch at the BV Holding HQ in Milan back in April, ‘Italian Fig & Laurel Edition’ of Drumshanbo Gunpowder Irish Gin in collaboration with Twice World Champion Mixologist: Bruno Vanzan, has increased the sales of the Drumshanbo Gunpowder brand by an additional 20%, despite the gin market instability, and is now selling in over 30 markets globally.
in Shanghai. Global Travel Retail continues to grow with the 1L bottle of Italian Fig & Laurel in the Avolta Airport Networks and Aer Rianta International.
Following on from the Ceramic Panda Conservation Edition in partnership with China’s Sichuan Green Foundation Panda National Park earlier this year, Drumshanbo Gunpowder Irish Gin’s innovations continue to defy the global gin market trends.
Award-winning eco gin
Tucked away in the village of Ahascragh, East County Galway, an early 19th-century mill has been transformed into Ahascragh Distillery, Ireland’s first zero-energy emissions distillery.
“Xin” (pronounced “shin”) means “heart” in Mandarin
Xin Gin claimed gold in both the Classic Gin and Country (Ireland) categories at the 2025 World Gin Awards. These join awards like double gold at the 2024 San Francisco World Spirits Competition and “Best in Ireland” at The Gin Guide Awards three years in a row.
Recently Xin Gin was born while the McAllisters were living in Asia, where Michelle, a passionate gin collector, set out to craft a gin that captured the spirit of the couple’s Eastern and Western homes. Classic juniper and citrus zest are enhanced by lemongrass, pineapple and persimmon, the latter being a fruit symbolising luck and eternal love in Asian culture.
Following the success of Graham Norton’s Own Irish and Own Pink GiNs, Graham wanted to produce a new citrus-based premium gin to add to his collection, but with a twist. Developed in collaboration with a marmalade
New listings within Ireland include, Dublin’s Shelbourne Hotel, the Red Carnation Group’s Ashford Castle Hotel & Spa, and many of the “Top 50 Bars” in the world including Paradiso in Barcelona and Sober Company
“Xin” (pronounced “shin”) means “heart” in Mandarin, Xin Gin, from its package to its taste, is more than just a unique, modern gin people love - it’s a heartfelt celebration of culture, craft and connection. n
The New Drumshanbo Gunpowder Irish Gin with Italian Fig & Laurel –Bruno Vanzan Edition
Graham Norton’s Own Marmalade Gin has Seville Orange notes leaping out from the glass
Day in the life!
John Harrington, head of production operations, West Cork Distillers & West Cork Irish Whiskey talks to Drinks Industry Ireland about a typical day in his life working in the Irish drinks industry
What time do you get up on a weekday?
I’m usually up by 6:30am. First thing is coffee, then straight on the road to Skibbereen. I like to be in the distillery early - there’s always a lot happening across the site and getting ahead of the day makes all the difference.
Typical breakfast?
Most mornings it’s just a coffee on the road.
Do you commute or work from home?
I’m based full-time on site at the distillery in Skibbereen. Being on the ground is essential -the pace is fast, and the scope is wide. We do absolutely everything on site, from mashing, fermentation, distillation, casking, maturation, bottling and distribution, so it’s an extremely busy site.
How long have you been in your current job?
Coming up on five years now, and I’ve enjoyed every minute of it. It’s been exciting to help shape the growth of West Cork Irish Whiskey during that time.
What does a typical day at work include?
It starts with production handovers and plant checks. From there, its planning, troubleshooting, coordinating across departments, and making sure everything from compliance to quality control is tight. Every day is different, but that’s what keeps it interesting. The team at West Cork Distillers is second to noneexperienced, committed, and agile. Working alongside people like that makes the job a whole lot easier.
Favourite politician and why?
Michael McGrath - calm, competent, and stays out of the spotlight.
Most annoying celebrity?
Jake Paul - even though you have to admire how fast he built the Prime brand.
Favourite drink?
Biased, but a glass of West Cork 7 Year Single Malt - first four years in a Sherry Oloroso and the last three in a first fill Bourbon. That hint of sweetness and depth at the end is hard to beat!
Three famous people you’d like to have a drink with?
Paul O’Connell, Michael McIntyre, and Louis Theroux - sport, wit, and perspective.
John Harrington, head of production operations, West Cork Distillers & West Cork Irish Whiskey
We do absolutely everything on site, from mashing, fermentation, distillation, casking, maturation, bottling and distribution, so it’s an extremely busy site.
Favourite no/low brand on the market?
Guinness 0.0 - it actually delivers on taste, which isn’t always a given.
Favourite pub in Ireland and abroad?
At home, it’s hard to beat Dan Lowrey’s on MacCurtain Street - full of Cork character and no fuss. Abroad, McSorley’s Old Ale House in New York stands out - sawdust on the floor and no frills with a choice of two drinks.
Best pub for grub?
We’re spoilt for choice down here in West Cork. The Lifeboat Inn in Courtmacsherry is a standout, An Súgán in Clonakilty is always reliable, and it’s great to see Baby Hannah’s back open in Skibbereen. But if I had to pick one, I’d go with the Lifeboat Inn.
Proudest achievement?
Commissioning the new distillery while keeping daily operations on track was
a real challenge. We met our volume targets without compromising on quality - a genuine team effort from start to finish. It was a milestone moment for us at West Cork Distillers.
Favourite saying?
“Measure twice, cut once.” It applies to everything from engineering to planning. n
West Cork Triple Distilled Irish Whiskey
The West Cork Distillery distillery in Skibbereen
Go hard or go home
If you’ve been to any Irish music festivals this summer, it’s hard to ignore the prevalence of young people drinking canned seltzers and ready-to-drink cocktails in abundance. These drinks have certainly caught the imagination of the IT crowd who want to enjoy tasty, fruit flavoured drinks with low calories and sometimes low alcohol content. Drinks Industry Ireland takes a look at the brands that are making the biggest splash in this space
Hard seltzers and ready-todrink (RTD) cocktails have rapidly evolved into some of the fastest-growing segments of the global alcohol industry, and Ireland is no exception. The demand for convenience, lower-calorie options, and bold new flavours has fuelled a significant rise in popularity for these pre-mixed drinks, particularly during and after the pandemic, when at-home consumption became a key trend. In recent years, major brands and independent producers alike have jumped into the market, launching a wide array of offerings, from classic vodka soda combinations to more adventurous concoctions infused with botanicals, tropical fruits, and functional ingredients. For Irish publicans and drinks distributors, this presents a unique opportunity and challenge. The RTD category is no longer limited to canned gin & tonics or alcopops of the early 2000s; today’s consumer is seeking premiumisation, transparency, and innovation. As global trends influence local palates, Irish producers have also begun entering the space with craft-focused, homegrown alternatives.
Live like the sun’s up Grab your mates because this one can’t wait - High Noon, the category leader in the US, has landed in Ireland and it’s here to stay. Known for its laidback vibe and exceptionally refreshing flavours, this delicious vodka soda has reached our stores in perfect time for
High Noon is a mix of premium vodka, soda water, and natural flavours
the Irish summertime.
Already a firm fan favourite Stateside, High Noon is ready to make waves on this side of the Atlantic with two best-selling flavours: Pineapple and Black Cherry.
Crafted with premium 5x distilled vodka, soda water, and a hint of natural fruit flavours, High Noon is perfect for long lunches, midday refreshments, spontaneous park meet-ups, or BBQs that roll out into long summer nights. At 95 calories per can, gluten-free, and without artificial sweeteners, it is as bright and crisp as your favourite white tee.
High Noon Vodka Soda Pineapple 330ml (RRP €14.00 4 pack, 4.5% ABV) is a tropical getaway in a can, High Noon Pineapple Vodka Soda blends premium vodka, soda water, and natural pineapple flavours. Close your eyes as you sip and picture yourself in a cabana overlooking the turquoise waters of Tahiti.
High Noon Vodka Soda Black Cherry 330ml (RRP €14.00 4 pack, 4.5% ABV) is the perfect mix of premium vodka, soda water, and a hint of natural black cherry flavour. It’s refreshingly tangy, slightly sweet, and always lively with a bright, bubbly finish.
High Noon is all about living like the sun’s up! Capturing more than just the time of day, sun’s up is a state of mind and the centre of all things High Noon. Whether you’re making the most of the summer heat or embracing the moment, High Noon’s mix of premium vodka, soda water, and natural flavours is perfect for soaking up life’s sunny side.
Cocktail indulgence
This year Slattery Wine and Spirits have brought two new additions to the Irish drinks market: Big Sipz and Clubtails. These innovative ready-todrink cocktails are quickly becoming must-stock items for retailers and venues looking to meet the growing demand for high-quality, convenient alcoholic options.
Big Sipz is an exciting launch boasting a robust 14% ABV, offering consumers a bold, bar-quality cocktail experience straight from the unique cup. Available in four flavours, Big Sipz is perfect for parties, festivals, or simply enjoying a night in with friends. Its higher strength sets it apart from many other RTDs on the market, offering a truly unique and indulgent option for cocktail lovers.
Meanwhile, Clubtails has arrived to make a splash with its smooth and refreshing 10.1% ABV drinks, available in three flavours. Clubtails is designed for those who appreciate a slightly lighter but still impactful cocktail experience, without compromising on flavour or quality.
These two brands are rapidly becoming essential additions to shelves across Ireland. Their vibrant flavours, eye-catching packaging, and strong consumer appeal make them standout choices for anyone looking to offer something new and exciting. By introducing Big Sipz and Clubtails, Slattery Wine and Spirits continue to demonstrate their commitment to innovation in the Irish drinks industry, setting a new standard for ready-todrink cocktails that are sure to delight customers nationwide.
A bold new sparkling tequila drink for summer
White Claw, Ireland’s number one hard seltzer brand is back with a bold new innovation just in time for
summer: White Claw Tequila Smash. Crafted with sparkling Tequila Blanco and real fruit juice, Tequila Smash delivers a clean, crisp sip with full-on flavour. At just 80 calories and 5% ABV, it’s light, refreshing, and the perfect summer drink.
Two bold flavours. Endless summer vibes.
• Strawberry Lime – juicy and citrusy
• Mango Passion Fruit – bright, tropical, and refreshing Tequila is booming globally, but ready-to-drink tequila options have lagged behind — until now. Tequila Smash brings the same innovation that made White Claw a global phenomenon, now with a tequila twist. Splash of Tequila Blanco. Squeeze of Real Juice. Available now nationwide in Tesco and MRPI estate stores.
Bold innovation and unrivalled appeal
WKD continues to dominate the ready-to-drink (RTD) category, delivering bold vibes, unbeatable variety, and a proven ability to drive footfall and sales in the on-trade. With its iconic status and a brand awareness of 80%₁, WKD remains the go-to choice for venues looking to elevate their social experience and keep the energy high.
From enjoying the iconic WKD Blue with mates, to the WKD VIBE range that dials up the energy on a big night out, WKD’s versatile line-up perfectly matches the vibrant, high-energy vibe of ontrade venues. WKD Blue 0.0% also offers consumers an alcoholfree variant, featuring a mix of sparkling fruit flavours.
With summer now in full swing, RTDs are convenient for all spontaneous social moments the season brings. Available in a range of flavours and formats tailored for bars, pubs, and clubs, WKD continues to generate strong interest and incremental sales, driven by a loyal and highly engaged fan base.
48% of Gen Z want to create memories or have a story to tell when socialising – with the flavour and experience of both the drink and venue becoming part of the
White Claw Tequila Smash has just 80 calories and 5% ABVso it’s light, refreshing, and the perfect summer drink
Big Sipz higher strength sets it apart from many other RTDs on the market
Q &A with High Noon’s country manager
As High Noon hits the Irish market, Philip Lynch, country manager, Ireland tells us about the quality credentials of the drink and explains how The Two Johnnies were instrumental in bringing the brand to Ireland
High Noon has made a significant impact in the US What inspired the decision to expand into the Irish market, and why now?
High Noon has indeed made a notable impact in the US market as a category leader with its unique positioning and appeal. The decision to expand into the Irish market currently is driven by several factors for instance the brand recognition from people how have found the brand already in the US through J1’s, work or friends. Adding the increasing popularity of the ready-todrink (RTD) category High Noon has a laid-back vibe with exceptionally refreshing flavours.
How does High Noon differentiate itself from other hard seltzers or ready-to-drink (RTD) beverages currently available in Ireland?
High Noon differentiates itself from other RTD beverages through several key aspects such as premium vodka distilled five times. Unlike many other RTD’s that use malt or sugar-based alcohol,
High Noon uses real vodka. This not only sets it apart in terms of taste and quality but also appeals to consumers looking for a premium experience. The low-calorie and low-sugar profile focuses on being a healthier alternative, High Noon offers a low-calorie and low-sugar option without compromising on taste. This makes it attractive to those who are mindful of their calorie intake.
Can you tell us about the brand’s approach to using real vodka and real fruit juice, and how that resonates with today’s health-conscious or ingredient-aware consumer?
High Noon’s approach to using premium vodka five times distilled with a hint of natural fruit flavours which aligns well with current consumer trends, particularly among healthconscious and ingredientaware individuals. Today’s consumers are more informed and discerning about what they consume. Consumers appreciate
storytelling. WKD delivers with a bold, playful, and unfiltered energy that’s made for shared moments and social rituals. From the iconic WKD Blue to bold new additions, stocking a diverse
WKD’s versatile line-up perfectly matches the vibrant, high-energy vibe of venues
knowing exactly what goes into their beverages. Health and wellness trends are driving consumers to seek out beverages with fewer artificial additives, lower sugar content, and natural ingredients. High Noon’s use of real vodka and fruit juice aligns perfectly with this demand, offering a cleaner, healthier alternative to traditional sugary or maltbased alcoholic drinks.
What kind of marketing strategy do you plan to use to introduce and grow brand awareness for High Noon in Ireland?
High Noon already has a very high brand awareness in Ireland, in fact back in 2023 The Two Johnnies came across the brand on a road trip to Nashville. Johnny Smacks fell in love with the brand and has been keen to get it to Ireland so when we decided to bring it to Ireland who else can you ask for help?
Have you seen any unique preferences or trends among Irish consumers so far compared to your other markets?
Philip Lynch, country manager, Ireland for High Noon
Both High Noon Pineapple & Black Cherry have exceeded our expectations so far in the Irish market. The crisp clean taste profile does certainly resonate with the Irish Consumer.
What are your long-term goals for High Noon in Ireland?
We are very excited about High Noon’s market potential in Ireland from our initial launch. It is amazing to see the number of consumers who were already familiar and who love the brand in Ireland. We will continue to increase our brand visibility and consumer awareness through targeted marketing campaigns, partnerships with local influencers, and participation in key events and festivals. Expanding distribution channels to ensure availability in major retail outlets, bars, restaurants, and online platforms across Ireland will be our main goal after launching in May this year.
range ensures venues stay in tune with the fast-paced, flavour-driven demands of Gen Z consumers.
For sales enquiries, please contact SHS Sales & Marketing at +353 (1) 401 6200 or info@shs-sales.ie. n
(Sources: BrandVue, Awareness, 18- to 24-yearolds, L3M to Jun 2025 & WKD x Kantar Consulting, Gen Z RTD Behaviours Report, May 2025)
Taste the fun!
Cocktail culture has ensured that tequila is a spirit that you can’t afford to ignore. Drinks Industry Ireland looks at how the most popular brands are staying abreast of current trends
Tequila is experiencing a notable surge in popularity within the Irish market, driven by shifting consumer preferences toward premium and craft spirits. Traditionally dominated by whiskey and gin, Ireland’s spirits sector is now embracing agave-based products, with tequila sales showing steady year-on-year growth. Younger demographics, influenced by global cocktail trends and a growing interest in authentic, high-quality imports, are key drivers behind this trend.
Cazcabel Tequila continues to exceed growth expectations
Recent IWSR data has revealed that Cazcabel is the number one independent premium Tequila brand outside the US and Mexico, achieving the highest growth rate by an independent tequila brand over the past five years.
Available in over 50 countries worldwide. With a growing presence in key EU markets including Germany, Spain, Italy, Greece, Poland, Portugal, Sweden and Ireland and further afield in Australia.
Cazcabel has also expanded operations in its home state of Jalisco, Mexico, with the transition to a new €4.27m distillery which has increased production capacity and supports the company’s ambition to boost growth globally.
The brand also moved into the global travel retail channel last year.
Imported exclusively in Ireland by MCM Spirits. The brand continues to grow in popularity due to its quality offering and versality of the range. Paul Flynn, sales & marketing manager (MCM Spirits) said “We have been continually growing the Cazcabel brand in Ireland and it is great to see the growth of the brand
Cazcabel Tequila is imported exclusively in Ireland by MCM Spirits
in other markets as well as our own.”
Cazcabel is a family produced, additive free tequila made with 100% Blue Weber agave grown on Cazcabel’s family estate for a minimum of six years. Cazcabel focuses on growing quality agave that is bigger and with a higher yield than the average, meaning less land is required.
The brand also boasts a large selection of styles and flavours from aged tequila to flavoured tequila liqueur options.
The range is all made using 100% Blue Weber Agave: Cazcabel Blanco Tequila, Cazcabel Reposado Tequila, Cazcabel Anejo Tequila, Cazcabel Coffee Tequila Liqueur, Cazcabel Honey Tequila Liqueu and Cazcabel Coconut Tequila Liqueur.
Cazcabel Tequila is exclusively imported in Ireland & Northern Ireland by MCM Spirits & Liqueurs. All enquiries: paul@mcmspirits.com.
The true spirit of Mexico
For many years, master distiller Arturo Fuentes Cortes dreamed of creating a superior tequila that captured the essence of Mexico. Having perfected the liquid, he needed a perfect brand. The rooster – a well-known symbol of Mexico – was a natural choice, with the red rooster (the king of roosters) seeming especially appropriate. The shape of
the bottle is inspired by the Tequila volcano, which can be seen in all its splendour from the distillery. Made from 100% top quality agave juice, Rooster Rojo® is aged in controlled humidity to ensure a stable and sustainable process. Rooster Rojo has a unique portfolio, as well as its Blanco, Reposado and Añejo expressions, it has a unique Smoked Pineapple tequila, the Ahumado smoked tequila, as well as an artisanal Mezcal made in Oaxaca, perfect for adding new depts and flavours to margaritas, palomas and any other tequila cocktail. Rooster Rojo is distributed by Dalcassian Wines & Spirits.
The word KAH translates to “life” in the ancient Mayan language. Its bottle and spirit are reflective of the Día de los Muertos (Day of the Dead) –the 3,000 year old Meso-American ritual honouring deceased loved ones. KAH’s packaging is inspired by traditional calaveras (sugar skulls) used in Dia de los Muertos rituals to symbolize death and rebirth.
KAH’s distillers transform handharvested 100% blue Weber agave into lively Blanco, Reposado, and Añejo expressions.
KAH’s taste profile has received many compliments from tequila connoisseurs, which is confirmed by numerous international awards including The Tequila Masters, The Ultimate Spirits Challenge and The Beverage Tasting Institute.
Kah Tequila is distributed by Dalcassian Wines & Spirits, for more information please contact your Dalcassian Representative or the office on 01 293 7977. n
The importance of pay transparency
With Ireland preparing to implement the EU Pay Transparency Directive in June 2026, Caroline Reidy, managing director and founder of The HR Suite, explains the key responsibilities for employers ahead of its launch
How is Pay Transparency relevant in Ireland?
Pay Transparency refers to the disclosure of information relating to salary levels and ranges within an organisation to ensure fairness and avoid pay gaps. The EU Pay Transparency Directive focuses on Pay Transparency prior to employment and during employment.
Ireland is currently getting ready to implement the EU Pay Transparency Directive, with full implementation required by June 2026. The aim of this new legislation is to elevate pay transparency and tackle gender pay gaps across all sectors.
What are the key responsibilities for employers?
Pay Transparency prior to employment
• Employers will be required to provide candidates with salary levels or ranges in the job advertisement or upon request from candidates during recruitment processes. However, it’s important to note, there has been substantial pushback on this and therefore possible that there may be changes to this prior to the implementation of the legislation.
• Employers will not be permitted to ask candidates about their salary history.
• Employers will be required to ensure gender-neutral language is used in reference to job advertisements and job titles.
Pay Transparency during employment
• If requested, employers will be obligated to provide employees with written information on their salary level or range, broken down by gender, for ‘categories of workers’ that perform the same work or work of equal value. This will need to be provided within two months of the initial request.
• Employers must make easily accessible to their workers, the criteria used to determine workers’ pay, pay levels and pay progression. Those criteria shall be objective and gender neutral.
Workers cannot be prevented from disclosing their pay for the purpose of enforcing equal pay rights. In particular, Ireland will need to put measures in place to prohibit contractual terms restricting workers from disclosing pay information.
• The Gender Pay Gap is the difference between the average wages of men and women, regardless of their seniority within a company. Gender Pay Gap Reporting has been enacted in Ireland since 2021, with the first
gender pay gap reports published by companies with 250+ employees in 2022. However, from November 2025, all employers with 50+ employees must publish their gender pay gap report.
• Employers are required to report statistics on pay differences between male and female employees across multiple elements such as hourly pay and bonus.
• Where a gender pay gap of 5% or more is evident or where an employer has not justified a difference in average pay level in terms of gender-neutral criteria, a joint pay assessment in co-operation with worker representatives will be necessary.
How can employers prepare for this new legislation?
• Conduct a comprehensive audit on current pay structures, including the review of pay across categories of workers doing equal work.
• Provide training to HR professionals and managers.
• Evaluate existing recruitment
Caroline Reidy, managing director of the HR Suite, a HR and employment law company
processes and implement necessary changes in line with new Pay Transparency legislation.
• Create awareness of Pay Transparency amongst employees through updating company policies as well as collaboration with union representatives.
• Communicate the why behind the new Pay Transparency legislation.
• Monitor legislative updates.
Remedies available to employees and enforcement mechanisms
Under the new legislation, employees will have the right to:
• Defence of rights
• Procedures on behalf or in support workers
• Right to compensation
• Other remedies such as an order to cease the infringement of rights or an order to introduce structural or organisational measures which enforce equal pay rights and obligations.
Therefore, it’s imperative that organisations establish clear procedures to ensure compliance with the legislation.
Case Law
The Asda case of equal pay has been ongoing since 2014 and is the result of a group of predominantly female retail
floor workers claiming they were being paid less than their male counterparts who typically worked in warehousing. The claim argues that the retail floor workers were earning up to £3.74 less per hour, despite performing work of equal value to warehousing staff.
The case has now been moved to the final stage with Asda workers winning the first two stages. In this final stage, Asda must provide justifiable reasoning for the pay differences among the worker groups. If the case is successful, it could potentially cost Asda billions of pounds in back-pay to both current and former employees.
Overall, this case highlights the importance of transparency within pay structures of organisations. This UK case will likely implicate Ireland, as UK case law is considered persuasive in Irish tribunals.
If you require further support or advice relating to HR, please do not hesitate to contact info@thehrsuite.com / (066)7102887.
Ahascragh Distillery is proud to announce the launch of Clan Colla 9-Year-Old, the newest expression in its acclaimed Clan Colla Family Bond collection.
This unique release marks an exciting milestone as the first Bordeaux wine cask-finished whiskey in the series, an innovative blend that promises to attract Irish whiskey lovers both in Ireland and around the world.
Clan Colla 9-Year-Old is a blend of fine malt and grain whiskeys. It is first matured in traditional ex-Bourbon barrels before being carefully finished in Bordeaux red wine casks, the first from the distillery’s Family Bond series to have this finish. This dual maturation creates an exquisite balance of bold
DaVinci Gourmet and Bewley’s announce beverage partnership in Ireland
DaVinci Gourmet, part of Kerry Group and a leading provider of innovative beverage solutions, has announced a significant long term distribution partnership with Bewley’s, Ireland’s renowned coffee and beverage company. This partnership is built on a shared vision for the future of coffee, focusing on collaboration to identify trends and develop new drinks, ensuring that Irish customers have the best possible beverage experience.
Bewley’s has over 4,000 customers
in Ireland across all key foodservice channels including coffee shops, hotels, restaurants, pubs and QSRs.
To mark this new partnership in the Irish market, Bewley’s and DaVinci Gourmet® have teamed up to create a new range of drinks to delight Irish consumers with on-trend refreshing beverages such as the Iced Pistachio Latte and cold brew options, and also to deliver optimised profit and operational efficiencies to end operators.
DaVinci Gourmet® products are
Glendalough Distillery is four-time winner of Distillery of the Year
Glendalough Distillery has once again been named “Distillery of the Year” at the 2025 New York International Spirits Competition making it the only Irish distillery to win this prestigious award four years in a row.
This remarkable achievement is a powerful endorsement of Glendalough’s unwavering commitment to craft, innovation, and quality across both whiskey and gin. The New York International Spirits Competition is one of the industry’s most respected and credible competitions, judged by a panel of working trade buyers making this recognition especially meaningful for
those in the business of spirits.
As a small, independent distillery nestled in the Wicklow Mountains, Glendalough stands proudly among global industry giants, proof that hands-on production, seasonal foraging, and thoughtful distillation can truly stand apart on the world stage.
One of the most notable recent innovations from Glendalough Distillery is the release of Ireland’s first Peated Pot Still Irish Whiskey, a bold, category-defining expression that blends the uniquely Irish pot still style with a rich, smoky character.
Equally distinctive is Glendalough’s approach to gin. Each batch of Wild
spice and rich, fruity depth.
“We are incredibly proud of Clan Colla 9,” says Gareth McAllister, founder and CEO at Ahascragh Distillery. “This Irish whiskey showcases our continued commitment to quality and innovation, with the Bordeaux cask finish introducing a whole new layer of complexity and elegance.”
Bottled at 46% ABV and presented in a 70cl format, Clan Colla 9 is nonchill filtered to preserve its full-bodied flavour and mouthfeel. With its intricate character and smooth, oaky warmth, this release is a standout addition to any collection and a testament to Irish whiskey craftsmanship.
For more see ahascraghdistillery.com.
available for operators to purchase from Bewley’s now. For more information about DaVinci Gourmet®’s full range of beverage solutions please contact sales@bewleys.com or call +353 1 816 0600.
Botanical Gin takes nearly a year to make, shaped by the rhythm of the Wicklow seasons.
Glendalough Distillery’s head distiller Ciaran ‘Rowdy’ Rooney and distiller Sam Mulligan
Clan Colla 9-Year-Old is part of the Family Bond Collection
Stella Artois launches new 10-pack can format for summer
Stella Artois is giving shoppers even more choice this summer with the launch of a brand-new 10x440ml can format in Ireland’s off-trade.
Rolling out across major retailers and selected off-licences – the new 10pack complements the existing 4-pack can, 12-pack bottle and 660ml single bottle formats, offering the perfect serve for any summer occasion.
This latest addition follows Stella Artois’ standout Wimbledon activation, where the brand rewarded lucky Irish shoppers with tickets to the iconic tournament as part of an on-pack promotion.
To continue the momentum,
shoppers can also look forward to exclusive chalice giveaways in stores nationwide. Customers who purchase a pack in participating retailers will receive a signature Stella Artois Chalice – the ideal way to elevate their at-home experience.
With summer in full swing, the introduction of the 10-pack format brings added convenience and value just in time for the peak summer months.
Asahi Super Dry kicks off the Women’s Rugby World Cup 2025 trade activation plans
Asahi Super Dry, the fastest-growing draught beer brand in Republic of Ireland and Northern Ireland, has unveiled details of its trade activations, promotions and influencer events to help stockists capitalise on the brand’s status as official beer and principal partner of Women’s Rugby World Cup 2025.
The brand has launched an on-pack promotion to give consumers the chance to win Women’s RWC 2025 prizes, including tickets to the final and midi rugby balls. Shoppers can enter by scanning QR codes found on packs and pint glasses, entering their details, and playing a game that will rank them on a leaderboard, which will determine the type of prize they will win.
There will also be a competition on social media to give away tickets to Ireland vs Japan on 24 August.
For pubs and bars, Asahi Super Dry will be showing its appreciation for stockists by hosting several female on-trade influencers in Brighton for the Ireland vs New Zealand game on 7 September. Pub and bar owners who are looking to run events and activations in their venues can contact Asahi UK for additional marketing support.
The Women’s RWC 2025 begins on 22 August with England Vs United States of America and will conclude with the final on 27 September. Retailers, publicans and bar owners who are interested in working with Asahi Super Dry should contact Richmond Marketing, 4065 Kingswood Road, Citywest Business Campus, Tallaght, Dublin 24, D24 H7RK. n
(Sources: CGA | On Trade ROI | Year to end of December 2024 &Nielsen | Total off-trade | YTD to 23 March 2025 & CGA | On Trade NI | Year to end of December 2024)
Aishling Moore and Graham Herterich
Luis Alvarez and Craig Ellis
Alanna Burke and Laura McManus
Lawson Mpame
Ava Craig and Claire Craig
Sarah Hanrahan and Sean McNamee
Craig Elles and Becks Keane
Siobhan O’Donovan and Conor Stevens
Roisin Eccles and Edel Ozga
Tara Daly and Keith Daly
Bjorn Riiter, Emma Paterson and Iwan KunischMaria Carey and Nuala Carey
Norma Sheahan and Emma Paterson
Redbreast Unhidden with Andrew Scott
held at Stella Cinema, Rathmines, Dublin 6 on 11 June
Bacardí & Coca-Cola “Havana Nights” party
featuring DJ Nathan Dawe
held at Urban Plant Life, Dublin 8 on 22 May
Fionnuala Carolan and Suzanne CantwellChloe O’Brien, John Hayes, Sarah Dunne and Lauren Bowden
Ciara O’Doherty
Sarah McAleer and Lara Mellett
Mike Ross and Lawson Mpame
Jenny Claffey and Evan Doherty
Laura Nolan and Matthew McNabb
Sam Kelly, Helen Galgey and Adam Fogarty
Adele Iodice
Oisin Doyle and Leo Branock
Luke McKibben and Darragh Magorrian
Sergio Salazzari and Tara Ciric
Derek Donnelly and Sara Ramos
Bryony McLanaghan and Colm Daly
Little Lemon launches new Summer Menu
held at Little Lemon, Royal Hibernian Way, Dublin 2 on 1 July
Joy Porto
Avila Lipsett, Natasha Rocca and Roz Lipsett
Paul Byrom and Cat McKeown
Aislinn O’Toole and Ian Collins
Croía Fitzpatrick and Layla Russell
Kendra Becker and Alexandra Ryan
Amanda Ade and Miriam Olamijuwon
Ian Kelleher and Fionnuala Carolan
Tom Parsons and Conor Whelan
Ayo Lowo and Sophie McGuiness
Andy Fox and Leah Morgan
LVA Summer Soirée
held at Anglesea House, Ballsbridge, Dublin 4 on 17 June
Publicans enjoying the LVA Summer BBQ
John Younge, James O’Gorman, The Wicklow Arms and Barbara O’Gorman, The Wicklow Arms
Alan Byrne of Harry Byrnes, Gerry Kavanagh of Kavanaghs Castleknock, Pat Ryan and Peter Connolly of The Sheds
Louise Martin and Grainne Potterton with LVA Chair Tom Cleary (The Temple Bar)
Tom Cleary (The Temple Bar) with LVA CEO, Donall O’Keeffe
Philip McCaffrey and Stephanie Cummins, The Temple Bar
Tomás Young, Andrea Young, Orlaith Corcoran and Philip Corcoran
Anne Hourican, Allanah Hourican, Aughan Hourican, Jess Larkin, Ronan Hourican, Hugh Hourican of The Boars Head
Noel Anderson, Grand Slam Bars with Ciaran Miley and Jules Mahon of Richmond Marketing
Paul Daly, Priscilla Khoza and Christina Stritch of Bulmers
Fiona Mullin and Johanna Mullin
Maree Gorman, Jurgita Sheehan (Sheehans Chatham Street) and Montse Hurley
The ‘Heineken® Ahhh-cademy’ returns for year two
Aisling O’Brien, on-trade marketing manager and Jason Cox, commercial director from Heineken Ireland at the kickoff session of phase two of the Heineken Ahhh-cademy - a three-year training initiative aimed at supporting the on-trade. Phase one of the initiative saw thousands of bar staff from
hundreds of pubs trained across six locations nationwide. Taking on board feedback from phase one, the programme has been enhanced and expanded for 2025. The 2025 programme kicked off on 21 July at The Complex in Smithfield, Dublin
(Pic: Naoise Culhane Photography)
Guinness announced as official partner of The Aer Lingus College Football Classic
Aer Lingus College Football Classic has announced its partnership with Guinness ahead of the highly anticipated 2025 and 2026 games taking place in Dublin. The 2025 Aer Lingus College Football Classic will ignite the season on 23 August, marking a historic moment as the firstever Big 12 Conference matchup to grace Irish soil. The game will see Kansas State University face off against Iowa State University at Aviva Stadium, kicking off the 2025 college football season on ‘Week
Zero.’ While Texas Christian University will play the University of North Carolina in August 2026, in the last game of the initial five game series.
In addition to the game, Guinness is transforming Dublin into a vibrant hub of college football excitement throughout game week.
Select pubs across the city will be transformed into fans hubs for K-State and Iowa State fans. Official tailgating pubs and events will be listed on the Aer
College Football Classic Game App, available for download on the Google Play Store and the App Store starting next week.
The Guinness Storehouse will also join in the celebrations, offering extended opening hours. n
15 — 19 September 2025 Munich, Germany
World’s Leading Trade Fair for the Beverage and Liquid Food Industry
Experience the comprehensive range of products across the entire value chain, from raw materials to packaging and logistics solutions – all in action. Network with industry experts, discover the “The Next Big Thing”, and gain valuable insights into the key topics:
