5 News Bites: What’s up and what’s down this month
6 News: LVA calls for Dublin taskforce measures to be implemented; Diageo Ireland appoints new managing director; Pub spend surges by 32% as socialising rebounds in February
11 Property Picture: The Annual Lisney report shows record sales for Dublin’s pub market
14 Pub Profile: Old Fashioned Sam’s in Dublin’s city centre is the hottest spot in town
18 VFI News: A major breakthrough has occurred with the introduction of the special hospitality VAT rate but there’s more work to be done, says the VFI
30 Advisor HR: Caroline Reidy, managing director and founder of The HR Suite stresses the importance of work/life balance for your employees
38 Focus on Small Business: Dungarvan Brewing Company marks its 15th anniversary with ambitious growth plans
40 Social Diary: Check out who’s been out and about this month!
44 Campaign Trail: A focus on new products coming to the market
46 A Day in the Life: Heineken Ireland commercial director, Jason Cox tells us about a day in his life
In these uncertain times, you just have to keep on keeping on
We live in strange times at the moment. The future of the European drinks industry hangs on a precipice awaiting the next moves of the US administration and the European Union regarding drink tariffs. While the introduction of these tariffs is entirely non-sensical, we are becoming accustomed to accepting that irrational things do and will continue to happen under Trump’s reign. There’s a distinct feeling that the adults have left the building and there are just unruly sugar-fuelled kids in charge. It might be funny if it wasn’t so desperately serious.
The European Union’s proposal to impose a 50% tariff on American whiskey (in retaliation for the 25% steel and aluminium imports from the US) has prompted threats from the US to levy a 200% tariff on all European alcoholic imports. Such measures will severely impact exports of Irish whiskey and other European alcoholic beverages to the US, affecting both producers and consumers. This cycle of what SpirtsEurope calls the “tit-for-tat retaliation” must end. Pauline Bastidon, director Trade & Economic Affairs of SpirtsEurope has pleaded with both sides to “stop using our sector as a bargaining chip in conflicts that have nothing to do with us”.
There’s a distinct feeling that the adults have left the building and there are just unruly sugar-fuelled kids in charge. It might be funny if it wasn’t so desperately serious.
Small Irish producers, who have fought hard to find a space in the US market, are facing high levels of uncertainty. Despite some brands, namely our own Coole Swan, coming out fighting saying they will weather the storm, the fear is that the storm could well become a hurricane. We watch with bated breath to see what will transpire next but in the meantime all businesses can do is keep on keeping on.
Back to problems on the ground, the LVA AGM took place on Wednesday 26 March and one of the pertinent issues that was discussed was the lack of progress by the government on implementing the recommendations of the Dublin Taskforce, citing a lack of progress 155 days after its publication. The LVA says that Dublin publicans are especially concerned about when the promised additional 1,000 Gardaí will be provided for Dublin and their presence felt on the streets.
Fionnuala
Carolan Editor
fionnualacarolan@mediateam.ie
Twitter: @drinksind_ie
Pubs across the city have previously noted their worries about the level of policing in Dublin with 96% expressing their concern in a poll conducted by the LVA last year. We interviewed Liam Kelly, one of the directors of the Chris Kelly Group for this issue about their new venture Old Fashioned Sam’s in Dublin 2 ( page 14). He says that the lack of policing in the city centre is one of the biggest issues they continue to face. Time and time again I hear Dublin publicans saying that the latenight business has reduced drastically in Dublin city centre. People are leaving town early because it’s just not a safe place to be. This needs to change. Visibility of the Gardaí on the streets is the only way this can happen.
On a lighter and far more bubbly note, we speak to Amy Huberman about her new wine range on page 20. She has introduced a cava and a sauvignon blanc to the off-trade and by the positive reaction to the launch, it promises to do well. Elsewhere in this issue we focus on the vodka, rum, mixers and cider markets so there’s plenty to digest.
We hope you enjoy this issue and if you have any feedback, news or views, I’d be delighted to hear from you.
Cheers,
Fionnuala Carolan Editor
Quotes of the month
“There’s no point in having late-night licences if people can’t get home – there are no taxis, Luas or trains. There needs to be more planning to go into it before handing out late-night licences”
GOOD MONTH
Mourne Dew Distillery wins IFWG award Mourne Dew Distillery was singled out for one of just eight awards presented this year by the Irish Food Writers’ Guild for its Pooka Hazelnut Poitín Liqueur which combines rich, nutty flavors with hints of vanilla, chocolate, and cream, offering a smooth, innovative twist on traditional poitín.
Boatyard Distillery partners with Banfi Vintners for major US expansion
Award-winning Boatyard Distillery from County Fermanagh joins forces with Banfi Vintners to bring its flagship Double Gin to the US market, beginning with 13 key states before expanding nationwide.
“We thought it would be interesting to bring more cava to Ireland as it’s a market that hasn’t been as explored as maybe prosecco has been”
“The older stock are married to the trade but the next generation don’t want to take on the family pub because they see that there are easier ways to make money and not have to work unsociable hours,”
Powerscourt named as World’s Best Grain Whiskey
Powerscourt Distillery has announced that its Fercullen 15 Single Grain Whiskey has been awarded the title of World’s Best Grain at the World Whiskies Awards Global final in London on 26 March. The World Whiskies Awards is renowned for its rigorous judging process, which includes blind tastings by a panel of industry experts.
BAD MONTH
Ampersand announces exit from the wine business after over 30 years
After 30 years in the wine business, Ampersand has recently announced its decision to exit the sector to give greater focus to its growing FMCG business unit. Dalcassian Wines & Spirits will acquire its full wine portfolio, with the transition set to take effect from 1 May 2025.
Revenue seizes €7.5m in contraband
In a series of operations across Dublin, the Midlands, Rosslare Europort, and Waterford, Revenue officers seized contraband valued at nearly €7.5 million, demonstrating what a huge problem we have with contraband and counterfeit goods here in Ireland. Among the items seized were more than 7.6 million illicit cigarettes, worth more than €6.9 million, and various drugs, including almost three kilogrames of cocaine, 14kg of herbal cannabis, and cannabis resin.
Liam Kelly, CKG
Donal Farrell and John Donnelly of Mourne Dew Distillery with their award-winning Pooka Hazelnut Poitín Liqueur (Photo – Paul Sherwood)
One of the revenue dogs that helps to find smuggled goods
Dublin taskforce measures must be implemented without further delay –LVA
The recommendations of the Dublin Taskforce must be implemented without further delay, according to the Licensed Vintners Association (LVA). The representatives for Dublin publicans pointed to the lack of “practical progress” made since the report was published 155 days ago.
The LVA says that Dublin publicans are especially concerned about when the promised additional 1,000 Gardaí will be provided for Dublin and their presence felt on the streets. Pubs across the city have previously noted their worries about the level of policing in Dublin with 96% expressing their concern in a poll conducted by the LVA last year.
Other actions arising from the Report of the Dublin Taskforce that are being closely monitored by the Dublin hospitality sector include the commitments to “Operate the City Centre Transport Plan with agility” and “Implement a dedicated waste management plan for the city centre”.
Speaking about these matters, CEO of the LVA, Donall O’Keeffe said, “We are calling on the government to implement the measures outlined in the Report of the Dublin Taskforce. As far as we can see there has been next to no practical progress in the 155 days since that report was published. While the Gardaí do
excellent work, we are no closer to having sufficient Gardaí available to police the streets, no progress has been made on making it easier for people socialising to get transport home and there is no indication that the waste problems across Dublin are improving.
“If you take an even broader view of the situation, we are now almost 500 days since the day before the riots took place in the city centre. What practical changes have taken place since? I think if anyone looked at Dublin the day before the riots and Dublin today, they wouldn’t see any difference.
“The Government assured everyone that they would take action once the taskforce report was published. So what’s the delay since? Currently they seem to be acting like the publishing of the report was a solution in itself. There are clear, practical steps outlined by the report that need to be addressed. What is needed now is urgent action from the Government on making these a reality,”. O’Keeffe said.
Dublin airport cap
Another concern amongst publicans is about the Dublin Airport cap. This follows poor January tourist numbers as well as recent comments from Dublin Airport Authority that
VFI announces new president
The Vintners Federation of Ireland (VFI) has announced the appointment of Michael O’Donovan as its new president. A thirdgeneration publican from Cork, he has extensive experience in the hospitality sector and a deep understanding of the challenges facing publicans across Ireland.
O’Donovan is the owner of The Castle Inn on South Main Street in Cork, a family-run pub that has been in operation for over a century. His long-standing involvement with the VFI includes serving as chair of both the Cork City and Cork County branches, as well as representing Cork on the National Executive Council.
the airport received 20,000 fewer visitors for St. Patrick’s Day this year and their suggestion that it could be as late as 2030 before Dublin Airport gets planning permission to grow passenger numbers to 40 million per annum.
“The negative impact of the Dublin airport cap on Dublin tourism and the licenced trade is obvious,” O’Keeffe said. “I don’t think people realise the kind of signal this is sending to tourists, to airlines and to the businesses operating in the tourism and hospitality sector. Again, there is huge uncertainty, primarily driven by a refusal of Government to deal with this problem. We firmly believe the Government needs to act on this issue and remove this ridiculous limitation on air access to our capital city,” he said.
According to the VFI, O’Donovan is committed to advocating for publicans at a national level, with a particular focus on tackling rising business costs, regulatory challenges and ensuring a sustainable future for Irish pubs.
“The Irish pub is at the heart of communities across the country, but publicans are facing enormous cost pressures,” says O’Donovan. “As VFI President, I will work to ensure our members’ voices are heard and that the government recognises the need to support our industry.”
O’Donovan succeeds John Clendennen and will serve a two-year term.
Dublin publicans say “next to no practical progress” has been made regarding policing since the Dublin riots in 2023
Michael O’Donovan from Cork appointed as new VFI (Picture Conor McCabe Photography)
NEW
Diageo Ireland appoints new managing director
Diageo has recently announced the appointment of Louise Ryan as the new managing director of Diageo Ireland, coming into effect from 1 June 2025.
Current Diageo Ireland MD Barry O’Sullivan will take up a new role as managing director of Diageo GB, effective 1 July 2025.
A Dublin native, Ryan joins Diageo Ireland from Pernod Ricard where she was managing director of its Nordics business since 2023.
Throughout her career, she has held strategic roles across the FMCG sector including a range of managerial position at Mars in Ireland, prior to joining Pernod Ricard in 2011.
At Pernod Ricard Ryan led the Irish business (Irish Distillers) with responsibility for domestic sales, marketing and distribution across the entire portfolio of Spirits, Wine and Champagne portfolio – before moving on to lead the Gin Hub as a member of the UK Executive Committee.
John Kennedy, president, Diageo Europe, commented: “I want to thank Barry [O’Sullivan] for his work and leadership over the past four years, he has made an outstanding contribution to the Irish business, and I look forward to seeing his impact in this new role.
“I’m delighted that Louise [Ryan] is joining Diageo Ireland. The Irish business is in a very strong position with a great culture and exceptional performance.
“I know her focus on high performing teams and people-centred leadership will help accelerate the Irish business even further over the coming years.”
Also commenting on her new appointment, Ryan, added: “I am thrilled to be taking up the role of managing director of Diageo Ireland, joining a stellar team who have created a dynamic and vibrant business.
“Diageo and their world-famous brands are at the heart of culture,
business and innovation in Ireland, and I’m excited to bring my experience to the role and help shape the future of this thriving business.”
As these changes take place, current MD of Diageo GB, Nuno Tales will be taking on the role as MD of Diageo Mexico.
Diageo noted that transition plans are in place across all markets over the coming weeks.
Irish cream liqueur company will overcome challenges of Trump tariffs
Coole Swan, the premium Irish cream liqueur exports up to 70% of its product, with over 40% of those sales being in the USA, where the brand holds 1% of the Irish cream category*. Despite these numbers, CEO, Mary Sadlier, is taking the possibility of Trump’s new tariffs on imports into the US, in her stride.
According to Sadlier, “These tariffs are going to happen. And yes, it’s going to have a massive impact on our business, but we’ll make it work. We’ve prepared as much as we can, already shipping additional stock to our warehouse in the US, to do our best to get it into market before the tariffs hit.
“We love working with the Americans and will do everything we can to maintain that relationship. Our product is successful there because Americans love quality but sadly, it’s going to be the end consumer over the pond who ends up footing the bill. During the last Trump administration, the price of Coole Swan in the states increased by approximately seven dollars per
bottle on a 25% tariff, on 200%, we could see a price increase as much as 30 dollars per bottle, so it’s a scary time.
“It’s taken us ten years to be an overnight success in the US, so as tricky as this is, we won’t be abandoning ship in the eye of the storm. I feel passionate that this is the best liquid to ever come out of Ireland and I know that I’ll see it on spirits shelves in bars and supermarkets worldwide. No-one is going to stop that from happening. We will navigate this situation with determination and patience.”
Coole Swan is a premium blend of Irish whiskey, fresh Irish cream and Belgian white chocolate. It is produced in a purpose-built creamery in Co. Meath. In Ireland, Coole Swan’s sales increased by 55% in 2024.
*Nielsen 2024
Louise Ryan will commence her new role from 1 June. Ryan has held strategic roles across the FMCG sector including a managerial position at Mars in Ireland, prior to joining Pernod Ricard in 2011
Coole Swan holds 1% of the Irish cream liqueur market in the US and will be harshly affected by the new tariffs
spiritsEUROPE calls on EU & US: “Stop using us as a bargaining chip”
spiritsEUROPE is deeply alarmed by the renewed threat of tariffs on EU and US spirits – once again, as part of an entirely unrelated dispute.
The US president Donald Trump has threatened a 200% tariff on wine and champagne from European Union countries, in the latest threat of escalation in the global trade war started by the US against the EU.
Trump said in a post on his Truth Social platform that the tariffs on all alcoholic products from the EU would be in retaliation for a “nasty” 50% levy on American bourbon whiskey announced by the EU.
The EU’s action against American whiskey was part of a €26bn response to Trump’s 25% tariffs on steel and aluminium imports, which came into effect on Wednesday.
“This cycle of tit-for-tat retaliation must end now! We urge both sides to stop using our sector as a bargaining
chip in conflicts that have nothing to do with us.” said Pauline Bastidon, director Trade & Economic Affairs.
Spirits trade exemplifies how open markets create mutual benefits.
Reimposing tariffs would be a step backward—hurting businesses, workers, and consumers on both sides.
“The EU and US must de-escalate this dispute now and ensure spirits are never again caught in the crossfire.” she added.
Transatlantic spirits trade has thrived tariff-free since 1997, with brief but damaging disruptions due to past unrelated disputes. The spirits sector is fully united in its commitment to keeping it that way. EU spirits companies have invested heavily in US production, including American Whiskey, just as US spirits companies own distilleries across the EU, producing regionally distinctive products tied to local heritage.
“We are each other’s top markets— interwoven by investment, tradition, and shared success, so keep spirits out!” she said.
Coca-Cola HBC expands with acquisition of BDS Vending
Coca-Cola HBC Ireland & Northern Ireland has completed the acquisition of BDS Vending Solutions Ltd.
BDS Vending, founded in 1993, is a well-established food and drink vending services business in Ireland, with a fleet of approximately 2,000
vending machines.
This transaction is part of CocaCola HBC’s strategy to enhance its route-to-market and directto-consumer capabilities and will provide new opportunities across its well-rounded snacks, cold and hot
beverage portfolio.
The Proposed Transaction was approved by the Competition and Consumer Protection Commission (CCPC) in the Republic of Ireland on 12 February 2025.
The official close of the acquisition took place on Friday 28 February.
“BDS Vending together with CocaCola HBC Ireland and Northern Ireland has the potential to transform the vending industry on the island of Ireland,” said Simon Fitzpatrick, general manager, Coca-Cola HBC Ireland and Northern Ireland.
This acquisition will see the business bring agile ways of operating to the market, harness innovative technology, while also building capabilities in its route-tomarket.
“In turn, we will offer our customers greater choice through our 24/7 portfolio and further enhance our consumer experience. We look forward to welcoming our new colleagues to the Coca-Cola HBC Group,” said Fitzpatrick.
“BDS Vending together with Coca-Cola HBC Ireland and Northern Ireland has the potential to transform the vending industry on the island of Ireland,” said Simon Fitzpatrick, general manager, Coca-Cola HBC Ireland and Northern Ireland
Trump’s latest tariff proposals are in retaliation for a 50% levy on American bourbon whiskey announced by the EU
Pub spend surges by 32% as socialising rebounds in February
The AIB Spend Trend has revealed that customers were eager to return to socialising after a quiet January with spend in pubs up by almost a third (+32%) and spend in restaurants up 16% in February when compared with the previous month.
This was likely driven by the St Brigid’s Day long weekend, the Six Nations rugby matches and the end of Dry January.
Saturday 1 February was the busiest day for spending so far this year in pubs, which was also the day of the highly anticipated Ireland versus England rugby match in the Aviva Stadium, Dublin.
The biggest increase in spending in pubs was in Cavan (+42%), Monaghan (+38%) and Wexford (+37%).
It wasn’t just pubs that felt a surge in activity. Spend on EV charging points across the country increased by 12% month-on-month and a massive
83% year-on-year, as more customers turn to greener modes of transport. Spend in service stations increased by 9% in the same period (February 2024-February 2025).
Storm Éowyn led to an exceptionally quiet day on Friday 24 January, the number of in store transactions was
down 38% compared with an average day in 2025.
Following Storm Éowyn, spend in Hardware stores was up 8% in February, month-on-month, with significant increases in Mayo, Leitrim (+17%) and Kerry (+15%).
The data was compiled from almost 67 million card transactions carried out by AIB customers in store and online during February 2025 and has been anonymised and aggregated.
Adrian Moynihan, head of consumer, AIB, said: “It’s very welcome to see overall spending up 5% in February and such strong spending across a number of sectors in February, particularly the hospitality sector which would have had a quiet January after the Christmas festivities. Rugby fans enjoying Ireland’s Six Nations success provided a great boost to the industry, along with the bank holiday weekend at the start of the month.
Jameson Black Barrel Bartender Series Competition 2025 announces Top 10 finalists
Jameson has announced the Top 10 Finalists of the annual Jameson Black Barrel Bartender Series 2025 competition.
Winning a once-in-a-lifetime, allexpenses-paid trip to Ireland to join
the Jameson family at the Jameson HOSTS Global Summit, 24 regional winners were judged on their ability to create a cocktail that champions their own local culture and communities.
This year’s competition saw a record-breaking 20% increase in entries from 2024, spanning diverse regions across the globe. For the first time Argentina, Nigeria, China and cruise ship-based bartenders, were represented among the 24 regional winners, growing the Jameson community of bartenders even further. The Top 10, were hand-selected from the regional winners by global judges Danil Nevsky (Indie Bartender, Barcelona), Millie Tang (De Vie, Paris), and Claudia Cabrera (Kaito Del Valle, Mexico City).
Each of the Top 10 will compete in the Grand Final at the Jameson HOSTS Global Summit on 1 September 2025, where they will present their cocktails in a blind taste test to two separate panels of industry judges and mentors The top three highest scores
will be crowned Global Champions on 2 September 2025, receiving €5,000 each, along with exclusive access to Jameson’s Mentorship Sessions hosted by industry legends.
The Top 10 Finalists are:
1. Stefan Codrea – Galileo Barcelona, Spain. “Charred Rose”
2. Kadek Puspa – After Rock, Bali, Indonesia. “ECOSIPPER”
3. Assel Abdimavlenova – Agora cocktail bar, Kazakhstan. “Aiel”
7. Matt Smith – The Brain Jar - Old Town, Hull, UK. “DEAD BOD”
8. Shreya Basu – Banng, Gurugram, India. “The Midnight Montage”
9. Tiger Liang – BAR CMYK, Changsha, China. “FU”
10. Georgia Gresham – Before + After, Brisbane, Australia. “An GhrianThe Sunshine” n
This year the competition welcomed bartenders from Australia to Nigeria with the top 10 finalists spanning four Continents
Saturday 1 February was the busiest day for spending so far this year in pubs (Pictured: Adrian Moynihan, head of consumer, AIB)
Dublin’s pub market sees record sales in 2024
A new report from Lisney shows strong 2024 pub sales versus 2023 and anticipates a decline in demand for some suburban food-driven businesses that will have to absorb new cost pressures in 2025. Fionnuala Carolan spoke to Rory Browne, divisional director, Licensed & Leisure, Lisney about the changes that are occurring in the very lucrative Irish pub market
Twenty pubs were sold in Dublin during 2024 with a total market value of approximately €69.6 million, a significant increase from 2023 when the same number of sales generated €47.3 million. What a difference a year can make.
Lisney’s Rory Browne explains the disparity in sales between the two years. “If you look at transactions completed north of €5m, there were five of them in 2024 but there were only two of them in 2023. And in 2024, there was one very big ticket which was Devitt’s [on Camden Street]. You never know when these assets will become available. McSorley’s of Ranelagh is also a good example of a high-value 2024 transaction.”
A total of 21 licensed premises were publicly offered for sale in Dublin during 2024, a notable reduction on the 34 offered publicly in 2023 and publicans accounted for 55% of volume sales last year.
Developer activity saw a significant increase in 2024, representing 20% of transactions. This increased appetite from developers was largely driven by one key transaction, the Dunnes Stores acquisition of Union Café & Kennedys Bar for €7m in Mount Merrion.
Despite accounting for only three transactions in 2024, private equity investments represented 39% of the total market value.
“Private equity buyers have a very different view on the market,” explains Browne. “They are just a vehicle to make money and they have money to deploy and are looking at a certain set of criteria. It is very much profit-
driven and they are only going after the high-turnover units with very strong bottom-line profits and they are continuing to run them as pubs.”
“Some recent examples of private equity sales where they are still run as before are Devitt’s on Camden Street, Foley’s on Merrion Row and The Brazen Head. They were all private equity sales but they are long-established known pubs with big turnover and strong bottom line profits but they have been bought to be used as pubs. They are using established operators already in the industry to run these pubs so the customer wouldn’t see any difference – even most of the staff could be the same and still be operated the same way,” he says. These pubs are operated by seasoned publicans to ensure nothing changes after the sale to ensure uninterrupted continuity to the business.
including staffing issues, rising utility costs, VAT on food sales, group debt warehousing, and the availability of bank financing
Rory Browne, divisional director, Licensed & Leisure, Lisney says the licensed premises sector faces several challenges in 2024,
Devitt’s on Camden Street was one of the high-profile sales from 2024 that was bought by private equity and continues to trade as it did before the sale
Retirement driving supply
The main factors driving supply in 2024 were retirement and business realignment, with 80% of the sales completed publicly being retirementdriven. The lack of succession planning is an issue in the licensed trade and the next generation are not as inclined to take over family businesses as the previous generation.
Browne believes that this is probably one of the reasons that private equity is finding more opportunities. “The older stock are married to the trade but the next generation don’t want to take on the family pub because they see that there are easier ways to make money and not have to work unsociable hours,” says Browne.
According to the Lisney report, the licensed premises sector faces several challenges in 2024, including staffing issues, rising utility costs, VAT on food sales, group debt warehousing, and the availability of bank financing. The national minimum wage is set to increase by 6.2% to €13.50 in January 2025. Additionally, new labour-related measures such as statutory sick pay, increased public holidays, pension auto-enrollment, and PRSI increases are adding further financial pressures on operators.
Despite lobbying by the Licensed Vintners Association (LVA) and the Vintners Federation of Ireland (VFI) for a return to the 9% VAT rate on food sales to protect jobs, the VAT rate for alcohol has remained at 23%, while
McSorleys of Ranelagh was one of Lisney’s, high value sales of 2024. It was bought by The Grand Slam Bar group made up of Noel Anderson, Rob Kearney, Dave Kearbey, Sean O’Brien and Jamie Heaslip
the food rate continues to stand at 13.5%. “Running a food-led business incurs significantly higher staff costs,” says Browne. “We are likely to see considerable changes in the coming years, especially as larger suburban pubs increase their food offerings, with some even trading at a 50/50 or 60/40 ratio for food versus drinks.” He
mentions that some popular suburbs in South Dublin report impressively high sales on Sundays, far exceeding the weekly totals of city pubs, but notes that outside densely populated areas, business declines sharply. While food sales can drive foot traffic, they also contribute significantly to overhead costs, making it difficult for pubs in less populated areas to sustain these expenses.
Strong off-market activity
Off-market activity again featured strongly in the licensed premises market in 2024, accounting for 55% of transaction volume and 76% of total value. These transactions underscore a growing preference for discreet sales processes, particularly for high-profile premises for which there is known demand.
In the last year, an appetite remained for well-located Dublin city premises as seen by the sales of Bar Eilé cornering Baggot Street and Mespil Road, Foley’s on Merrion Row, Cassidy’s on Westmoreland Street, Cassidy’s on Camden Street, McSorley’s of Ranelagh, and Devitt’s on Camden Street. Of these six sales, five transacted off-market.
“The market has changed in how it
Some recent examples of private equity sales where they are still run as before are Devitt’s on Camden Street, Foley’s on Merrion Row and The Brazen Head (pictured)
operates,” Browne observes regarding the rise of off-market activity. “While off-market transactions have always existed, there is now a greater awareness of them. For instance, if I know someone who is considering retirement and I believe their pub is valuable, we might discuss a potential deal informally on the golf course, and a transaction can occur within the community.”
Debt warehousing scheme
In 2024, six of the properties publicly offered for sale were directly linked to challenges arising from the conclusion of the debt warehousing scheme. This may have been due to operators facing a number of financial pressures last year, including the 6.2% increase in the minimum wage.
Businesses that had not engaged with Revenue to clear their legacy debt or to agree PPA’s (phased payment agreements) by the 1 May 2024 were in a number of cases unable to trade out of these difficulties.
I asked Browne whether the debt warehousing scheme was really about putting off the inevitable for businesses that were in trouble after Covid? “Many people who availed of it were never going to succeed anyway,” he replied. “There was too much that they weren’t able to deal with. I don’t have any publican clients that hadn’t honoured their warehousing commitments and I’ve a lot of clients who didn’t even avail of it”.
License Values Remain Stable
License values have remained stable throughout 2024, averaging between €50,000 and €55,000, consistent with 2023. According to Lisney, the off-licence sector has been a driving force behind the applications for new licenses, largely for the establishment of new retail opportunities, such as supermarkets and convenience stores. Demand from forecourt retailing
remained at almost nil for the second year running, perhaps indicating that operators within this sector had achieved their target of licensing their existing identified stations over the past number of years.
Lisney anticipates future supply of licenses will mostly likely be from businesses that have become unviable or that are located within lesser populated locations. Typically, the delivery of licences from such sources ultimately results in a repurposing of the property for other uses.
In Q4 of 2024, Lisney noticed an increase in licensing queries posed from the Restaurant Sector of Ireland. A number of operators in this sector feel that moving from a traditional ‘restaurant’ to a ‘gastro bar’ may assist in a reduction of staff costs.
The provincial market in 2024
The provincial licensed premises market experienced a surge in activity, highlighted by several high-profile sales, particularly within the wellestablished provincial cities. The market saw a notable shift with the JD Wetherspoon group’s sale of four premises in Cork, Galway, Waterford, and Carlow. Of the properties offered, three were successfully transacted, achieving a total combined value 56% below the asking price – reflecting a recalibration of market expectations.
Appetite outside of populated cities and large towns remained subdued, with little demand. Closures of non-viable businesses within sparsely populated rural areas continued, and this sector of the market struggled persistently. The availability of public licenses from these locations will likely increase.
The market continued to favour well-located, quality premises in populous areas and established tourist destinations, while the future of many rural pubs remains uncertain.
Outlook 2025
According to Lisney, demand in 2025 is expected to concentrate on large suburban venues and prime city centre locations, where the potential for premium pricing will offer greater flexibility to adjust prices in line with cost inflation. By the end of 2024, there were a further nine sales agreed which bodes well for early 2025 activity.
Publicans will remain as the dominant purchaser class. Developers are also expected to remain active, particularly in pursuing suburban sites large enough to accommodate the critical number of units needed to justify development. However, licensed premises sites are typically only suitable for apartment projects, and demand for such sites outside prime areas, except for social and affordable housing, has declined significantly due to rising construction costs.
The trend of off-market sales is expected to continue into 2025, particularly for high-value city centre properties. With a limited but highly active and well-funded buyer pool, these discreet transactions align with the preference of many publicans who prioritise privacy.
According to the Licensed and Leisure Team at Lisney, the outlook for 2025 is strong: “The 2024 Dublin licensed premises property market saw a steady flow of transactions, with sales volume reflecting the activity levels of 2023. We predict continued demand for city centre locations, though a softening of profitability is expected for certain businesses and trading locations. This is due to rising staff costs and increases in product prices that cannot be fully passed onto consumers. While most businesses will remain viable, operators are likely to see lower returns in 2025, which may influence decisions to sell versus hold. As a result, we anticipate a decline in demand for some suburban food-driven businesses that have had to absorb cost pressures.” n
Some of the high-profile sales in Dublin of 2024 include The Ivy House, Drumcondra, The Queens in Dalkey and The Step Inn in Stepaside
Old Fashioned Sam’s is the new kid on the block
A new venue launched late last year by the Chris Kelly Group (CKG) on Dublin’s Montague Street is already making an impact with its unique mix of outdoor and indoor spaces. Liam Kelly spoke to Fionnuala Carolan about the hopes they have for the success of Old Fashioned Sam’s and the changing face of Dublin’s nighttime economy
Chris, Brendan, and Liam Kelly are the three brothers behind the Chris Kelly Group, known for their portfolio of bars, restaurants, and hotels across Ireland and abroad. Their latest venture, Old Fashioned Sam’s, is a highly ambitious project bringing together a number of concepts under one roof.
The first thing of note about Old Fashioned Sam’s is the stellar location on the busy thoroughfare that is Montague Street, which links Harcourt Street and Camden Street in the heart of Dublin 2. The second is the sheer size of the venue, encompassing a number of premises including an old butcher shop, an office space and even a car park.
The stand-out element of this multipurpose venue has to be the heated courtyard with a retractable red-andwhite striped awning roof providing a really nice alfresco feel which will surely be a big hit in the summer months due to a dearth of venues owning such sizable outdoor space in this part of the city.
The venue also includes a bar, a speakeasy and a restaurant on the first floor. The restaurant is named Laura’s, after the Kelly brother’s sister. Liam tells us that they invited their sister Laura in for dinner to surprise her with the news. “She came in for dinner and we handed her the menus – she didn’t know before that so she was delighted. There were a few tears. We have a hotel in Wicklow and we named the restaurant in it Margo’s after our mother and we called the bar Nanny Kelly’s which is my Dad’s mother so it’s a nice nod to the women in our family.”
The CKG has a 25 year lease on the building and the interior design was done before they took over. Kelly explains how they are still putting their own finishing touches to it. “We are changing up some colours and lighting to try to tweak it to exactly what we want. We are really looking forward to getting the courtyard open in the summer as the sun will be there all day long. It will transform the venue. We feel that Saturday and Sunday afternoons will be really busy. We are going to do summer bbqs and live music on Saturday afternoons,” promises Kelly.
Meanwhile, the ground-floor bar has an airy, botanical feel with a marble bar, salmon-hued seating, and natural wood finishes, offset by striking pendant lighting and vibrant plant life draped throughout.
The whole venue has seating for 260 and a capacity of over 650/700 and
there are approximately 50 staff so it’s a big operation.
“We couldn’t change the outside much as a lot of the façade has to remain the same on Montague Street. There is an awful lot of footfall on that street. Our walk-ins have picked up over the last few weeks. We did a big launch a couple of weeks ago and all the influencers were tagging it and people know what it’s about now. It’s a completely new direction for us, but we couldn’t be happier with how it has turned out,” says Kelly.
It first opened on 7 November as a soft launch to give them a chance to get their feet on the ground and the full launch was held in January. “We had an awful lot of corporate bookings over Christmas. January was quiet which was to be expected but February really picked up,” he explains.
Family business
The Kelly brothers are originally from Tallaght. Chris is the eldest and as the name suggests, he started the business. Surprisingly, the brothers did not have a hospitality background but both Brendan and Liam followed Chris into the hospitality business after he started his career as an apprentice barman in the Gresham Hotel in 1986. He quickly progressed to barman, assistant manager and manager and left to take a lease on a bar in the Marlay Park Hotel which is now Taylor’s Three Rock. He subsequently got the option to buy it and that was his first
foray into ownership.
Liam explains the dynamic of working with family. “We all have our place in the business and as it has grown, we’ve grown into the company with Chris. I started as a lounge boy when I was just 14 but I went on to train as an electrician. I wanted to have a trade, as a backup plan. I worked as an electrician for a while for myself and then went back into the bar business with Chris and Brendan.”
Surely working with family can come with challenges but Liam says that they are used to keeping work and family life separate. “We are all very honest with one another,” he explains. “If someone has something to say, we just say it. You have your rows, of course you do, but it’s over then. We all get on very well. When we are in work, it’s just work. We hash everything out. We’re all very mature and want what’s best for the business.”
The brothers tend to head up different venues in the group and Liam, with a flair for interiors and renovations was tasked with looking after Old Fashioned Sam’s. “I’d be in here four to five times a week at the moment. We bought a place called Ryan’s in Navan just before Christmas so Brendan is overseeing that one. When a new business comes along, we decide which one of us will oversee it and be responsible for it even though we all chip in,” he explains.
“One of our businesses pre Covid was busy at night time from 10.30pm on until 2am. That business is still busy now but all day until 12 and then it empties out. It makes the same turnover but it’s just frequented at different times than before.”
The Kelly Brothers - Liam, Chris and Brendan run the CKG together overseeing a host of businesses in Dublin city centre, its suburbs and beyond
The stand-out element of this multi-purpose venue has to be the heated courtyard with a retractable red-and-white striped awning providing a really nice alfresco experience
Great spread of businesses
They don’t just have city centre properties but a variety of venues throughout the city and beyond. A new addition to their portfolio is the 3 Brothers Pizza brand which is currently upstairs in the Gate Pub in Crumlin and the Black Lion in Inchcore. They will also be introducing a takeaway version beside Old Fashioned Sam’s in the coming months. Other bars in the group include Sinnott’s Bar on South King Street, Capitol Bar on Camden Street, The Kingswood Lodge in Tallaght and Lemmon in
Marbella among many others. Chris is also partnered with a distillery that is launching Black Twist, an Irish coffee liqueur.
All of their venues have some sort of food offering and food is seen as an integral part of the business. “There are certain pubs that don’t need a food offering and never will. There’s the likes of The Swan [on Aungier St, Dublin] and the Long Hall [on George’s Street, Dublin] and they’re never going to need food but I think most other venues, especially those in the suburbs do,” says Liam.
Anti-social behaviour in Dublin city centre
Like most Dublin publicans, the Kelly brothers have seen the worrying trend of increased antisocial behaviour on Dublin’s streets. They run a very tight door policy in order to avoid as much trouble as possible but ultimately they would like to see an increased garda presence. “There needs to be more Gardai on the streets and I don’t think people fear the guards enough,” explains Kelly. “There needs to be a massive uptake in Garda presence and consequences for bad behaviour. I’ve
“There needs to be a massive uptake in Garda presence and consequences for bad behaviour. I’ve seen guys fighting on the street and they send one guy one way and one guy the other way and that’s the end of it. They need to be arrested and put in a cell for the night. Antisocial behaviour can’t be tolerated. If the Guards come down hard on people, it will be a deterrent. People need to feel more safe in town.”
seen guys fighting on the street and they send one guy one way and one guy the other way and that’s the end of it. They need to be arrested and put in a cell for the night. Antisocial behaviour can’t be tolerated. If the Guards come down hard on people, it will be a deterrent. People need to feel more safe in town. What was going on during Covid was wrong – people just out on the streets drinking and no control.”
Some changes they have noticed is the way people socialise and use the city centre since pre Covid times. “One of our businesses pre Covid was busy at night time from 10.30pm until 2am. That business is still busy now but all day until 12 and then it empties out. It makes the same turnover but it’s just frequented at different times than before.”
With this trend of town emptying out earlier, does he feel that incoming late-night licences are even needed?
“Well there’s no point in having latenight licences if people can’t get home – there are no taxis, Luas or trains. There needs to be more planning to go into it before handing out late-night licences,” he says.
Surely Old Fashioned Sam’s courtyard would be prime for a late night licence? “We don’t have a late night licence now but that doesn’t bother us too much. If we can get
them in until 12.30 and they can go off then wherever they want to go – whether that be a nightclub in Harcourt or Camden Street. We don’t have to worry about the late-night messiness – no more door staff. It works for us,” he frankly states.
The buzz of the launch
Getting a new premises up and running takes a lot of work and it would be stressful for most people but for Liam this is what he loves to do and he gets a great buzz from bringing new concepts to the market.
“I love the pressure of a new launch –
that might sound crazy but I love the buzz. It’s great to see people come in and enjoy the space. We believe in giving people an experience. The days of people just coming in for a pint are gone. You need to have food and a band or a dj. You can’t just get them in and not give them a good experience. If you are doing food, make sure it’s good food, if it’s cocktails they have to be good cocktails,” he advises. They seem to have all these elements covered well in Old Fashioned Sam’s. The summer ahead will no doubt be busy as this new venue comes into its own. n
The venue first opened on 7 November with a soft launch to give them a chance to get their feet on the ground and the full launch took place in January
Victory for some with new VAT rate but the fight continues
After a year of relentless lobbying, government resistance, and an October protest that sent a strong message to policymakers, the VFI has helped secure a major breakthrough
The special hospitality VAT rate will be reduced from 13.5% to 9% in the upcoming Budget in October, set to take effect on 1 January 2026.
This new VAT rate is a direct consequence of the VFI’s sustained lobbying efforts, member engagement, and the visible frustration expressed in last October’s protest in Dublin. When the government handed down a Budget that ignored publicans’ call for relief, we responded with action. The sight of hundreds of publicans taking to the streets in protest sent a clear message: our industry cannot be ignored.
For pubs that serve food, this is a significant win, a recognition of the immense pressure the industry has been under since the VAT rate was increased. Publicans have faced soaring costs, shrinking margins, and the challenge of keeping their businesses afloat in a tough economic climate. This reduction, once dismissed as impossible by government officials, is now becoming a reality, proving that the collective voice of publicans can make a difference.
However, the battle is far from over. While this VAT cut is a step in the right direction, it comes with serious caveats. The reduction only applies to pubs that serve food, leaving behind the thousands of traditional pubs that form the backbone of Ireland’s pub sector. These pubs have endured the same cost pressures - rising energy bills, wage increases and supply chain challenges but they are excluded from this relief.
Even for those who will benefit, the reduction won’t come into effect until 1 January 2026. Publicans need this support now, not in nine months’
The VFI has proven that our voice matters. We’ve secured a major policy shift, but we won’t stop until every publican gets the support they deserve.
time. With the summer season yet to commence, many businesses are struggling to make it through the rest of the year. Waiting until January is too late for some.
The VFI will not stop until all publicans, including traditional pubs, receive the support they need. This reduction, once dismissed as
impossible by government officials, is now becoming a reality, proving that the collective voice of publicans can make a difference.
What happens next?
In the coming months, the VFI will keep the pressure on to:
• Secure immediate relief, rather than forcing publicans to wait until January.
• Ensure traditional pubs are included in excise reductions or alternative support measures.
• Engage with key government stakeholders to highlight the unfairness of excluding certain businesses.
This VAT cut is a victory but only a partial one. The government must go further, and the VFI will continue to fight for all publicans, ensuring that no business is left behind.
For pubs that serve food, the new VAT rate is a significant win but the VFI vows to keep fighting for the thousands of traditional pubs that are still dealing with many of the same price rises in energy and wage rates, yet will still be subject to 13.5% VAT
Reflections on my time as VFI President
John Clendennen recently stood down as VFI President after his election to Dail Eireann for the Offaly constituency. Here he reflects on his time at the helm of one of the country’s largest trade organisations
As I hand over the presidency of VFI to Michael O’Donovan, I would like to reflect on what has been a challenging yet deeply rewarding tenure. Over the past two years, our industry has faced immense pressures, but through collective action and resilience, we have ensured that publicans’ voices were heard loud and clear.
I was particularly proud to introduce the VFI Future for Pubs Forum, an exciting new initiative designed to support the next generation of publicans. The inaugural event last October was a resounding success, with many publicans attending alongside their sons and daughters. The future was also on my mind as we pursue UNESCO recognition for Ireland’s traditional pubs, something I hope we will achieve in the near future.
The Sale of Alcohol Bill was a major issue throughout my time. Thankfully, we were able to remove licence
deregulation as an issue, which was a major win for the VFI. We also introduced a new insurance scheme for members that has proved very popular and will continue to grow in relevance for publicans.
I was also very pleased to help renegotiate trade terms with major suppliers that will benefit publicans with smaller turnovers. This sort of direct support with tangible results is a byword of the Federation’s existence. Another key milestone during my tenure was initiating the most comprehensive strategic review of the Federation in almost 15 years. This work, now commenced, will chart a course for the VFI over the next five years, ensuring we remain a strong, relevant, and effective voice for publicans in Ireland. Some big questions need to be addressed such as office location, staffing and attracting new members.
Securing financial supports
One of the VFI’s key priorities during my presidency was securing financial supports to help publicans navigate the rising cost of doing business. Through relentless lobbying, we successfully campaigned for the introduction of the Power Up Grant, designed to assist pubs in upgrading their energy efficiency and sustainability measures. Additionally, we secured the Increased Cost of Doing Business (ICOB) Grant, which delivers direct financial relief to publicans struggling with rising operational expenses. These supports were hard-won and serve as a reminder that when the VFI fights for publicans, results follow. However, we know more needs to be done, and the fight for further supports will continue to be a top priority.
It has been an honour to serve as President of the VFI, but as a recently elected TD I thought it was in the best interests of the Federation to stand down at the last NEC. While the challenges have been significant, I leave with immense pride in what we have achieved together. To our members, I extend my deepest gratitude for your support and engagement. It was a pleasure to meet you at both the national AGM and county AGMS.
And to Michael O’Donovan, I wish you every success as you take the reins. I have no doubt you will continue to champion the cause of publicans across Ireland.
The fight for fair conditions never stops, but together, we are always stronger. n
Through relentless lobbying, we successfully campaigned for the introduction of the Power Up Grant, designed to assist pubs in upgrading their energy efficiency and sustainability measures. Additionally, we secured the Increased Cost of Doing Business (ICOB) Grant, which delivers direct financial relief to publicans struggling with rising operational expenses.
Outgoing VFI President John Clendennen pictured with Paul Kelly, Failte Ireland CEO
Ah go on, pass the wine!
Amy Huberman, beloved Irish writer, actress and comedian has dipped her toe into the world of wine with a new range entitled Ah,. Using her initials as a brand name, she has launched a Cava and a Sauvignon Blanc to the Irish off-trade market. She sat down with Fionnuala Carolan to talk about her first foray into the world of wine and discussed demystifying the sometimes intimidating task of choosing wine and having the confidence to just “like what you like”
This all started because I love bubbles,” explains an exuberant Amy Huberman. She is not shy in declaring that she loves a glass of champers but is realistic that a life drinking champagne is “not that attainable!” “I love the sense of occasion around champagne because it’s not an everyday thing,” she begins. “Sometimes prosecco can be a little sweet so cava is a dry alternative and the best of both worlds, in my opinion. It’s dry and it’s light but you’ve still got the same ceremony as champagne with popping the cork. So we thought it would be interesting to bring more cava to Ireland as it’s a market that hasn’t been as explored as maybe prosecco has been. It brought us to this vineyard in the Requena region of Valencia. And because we were out there doing a cava, we looked at also doing a
“Our whole thing was to demystify it slightly so it’s more inclusive as I always found wine quite intimidating and it was like a bit of a club that I wasn’t a member of.”
sauvignon blanc,” she explains.
Indeed, there has been a distinct lack of new brands entering the cava market in Ireland in recent years so a new brand backed by one of Ireland’s most famous faces is surely going to pique people’s interest.
Ah, Cava Brut Rosé is crafted from garnacha and is crisp and lively, with bright red berry flavours, and a dry finish. It pairs well with smoked salmon, crispy pork belly, or charcuterie boards with cured meats. Then the Ah, Sauvignon Blanc has notes of citrus fruits like lime, grapefruit and green apple and has a refreshing acidity that leads to a clean, lingering finish. It complements spicy Asian dishes, grilled prawns, and lighter desserts like fruit tarts. That’s the science bit but more important for the success of this brand, is probably the persona behind it all.
Relatable
Known for her quick wit and relatability, Amy could probably sell almost anything. Despite her far-fromordinary life as an actress, novelist and
marriage to Ireland’s rugby legend Brian O’Driscoll, she is adept at finding the comedy in the mundane everyday elements of life that being a 46-year old mother-of-three living in Dublin brings, which makes her relatable to so many. That relatability and likeability strikes a chord with women in the age cohort of 3050, who are likely to be her core audience because they see a bit of themselves or maybe what they aspire to be, in her.
Speaking about the demographic for the wine she admits that it will probably be bought by more women but says it was created to be enjoyed by anybody. “I think the label is ‘grown up girly’. I didn’t want people thinking it’s a very feminine drink. Who knows, maybe blokes will buy it for each other on a Friday night!” And they may well do but the more likely scenario is that men will buy it for their other halves and women will buy it for other women when visiting one another’s houses.
“
Amy wears a coat designed by her Dad, Harold Huberman, who always encouraged her to try new things
Amy says she loved the creative side of building the brandMessage on a bottle - a unique element to Ah, Wines, is that you can write on the bottle as a nod to the fact that Amy is a writer
Developing the brand
With a host of celebrity-endorsed wines on the market, namely Kylie, SJP and Graham Norton (all also distributed by Barry & Fitzwilliam) an obvious question is how much input do these celebrities have into the brand and taste profile of their wines? According to Amy, this project has taken approximately three years to come to fruition and she has been involved in every aspect and has been the creative director of the project from day dot. “Even before we got to the wine itself, we were developing the brand,” she says. “I’ve never done that
before; I have worked with companies that are already established but I loved the creative side of creating the brand. The name is obviously a subtle nod to my initials because it’s a lowercase h. When I was looking at labels on bottles of wine, there are plenty of old traditional labels out there. I love old antiques and old houses and when you lean into the love of that and the pencil sketch drawings of a chateau and a vineyard, it instils the sense of tradition and trust. So we took an element of that and modernised it slightly. The sketch on the bottle of the winking lady about to send off a paper
“It was brilliant to see it all come together and watch all the bottles coming down the chain and to see how lovingly these wines are made down through the generations.”
aeroplane was drawn by the artist Jill Deering of Jill & Gill fame.”
A unique element to the bottle design is that you can write on the label, whether that’s a date or a little message to the person you are buying the wine for and it all reverts back to the fact that Amy as a writer is starting the story but you can finish it. “We want the consumer to fill in their own story. I really love this added special element of our brand and our bottle. It’s in a way leaning back to times when we used to write notes and letters to each other. And the font is quite old and even the texture of the label is like an old book print and as a writer, we thought this would be a good idea to give a little nod to that fact,” she explains.
Uncomplicating wine
Working alongside her on this project is Hugh Murray, who established Classic Drinks and has over 30 years’ experience in the business. He has been a great source of knowledge during the wine-tasting process and has also encouraged Amy to trust her
instincts and her own palette. “Hugh is a purist so he would say to turn off your other senses when tasting wine. And he emphasises the importance of the glassware and of course, letting the wine breathe. There is so much love and tradition that goes into winemaking that you feel, god how can I catch up? I’ve talked about this with Hugh and he says it’s good to trust your own palette while being willing to explore new tastes. Our whole thing was to demystify it slightly so it’s more inclusive and doesn’t have to be intimidating as I always found wine quite intimidating and it was like a bit of a club that I wasn’t a member of,” she frankly states. “It really comes down to what you like because maybe wine doesn’t need to be so complicated?”
Also involved in this project is Shane Davey, formerly of Diageo and Pernod Ricard, who is managing the project and on the finance side there is Brian Fagan, who’s had involvement with numerous alcohol businesses including Glendalough Distillery. And with Barry & Fitzwilliam as its distributor, it’s a small but perfectly formed team.
Beautiful Valencia
The vineyard where Ah, is produced lies on the Valencian high plateau, 70 kilometres west of Valencia, at 650 meters above sea level. This location benefits from a unique climate, offering abundant sunshine and dramatic temperature shifts between day and night. Ah, has partnered with local cooperative farmers in Valenica - families who have tended these vineyards for generations and are committed to sustainable practices to ensure the preservation of their land for future generations, which was of great importance to Amy and the team behind Ah,.
As part of the process Amy visited the vineyard and met the family who own the land and this was a really fascinating experience for her. “It was brilliant to see it all come together and watch all the bottles coming down the chain and to see how lovingly these wines are made down through the generations.”
New direction
Amy has worn many hats over the years as a writer, actor, comedian and has been employed as a brand ambassador for a range of products but wine is a whole new direction
Maybe wine doesn’t need to be so complicated, suggests Amy
for her. Has she enjoyed the process, we wondered? “Yes, it’s been really empowering being involved with this from the ground up and even though my day job is acting and writing, and I love it, there’s a certain amount of uncertainty and something like this runs along on an even keel. It’s been a real joy and I’ve learned a lot about myself and about business and it feels really exciting. I’ve done other things that were with established businesses but this is us running the show and it is exciting. I mean I’m not crushing the grapes with my bare feet but maybe I could do it for a few weeks in the summer,” she jokes.
For the photoshoot to accompany the launch, Amy wears a coat that was designed by her Dad, Harold Huberman. Sadly he passed away nearly three years ago but it’s clear that his spirit of entrepreneurship and joie de vivre is alive and well in Amy. “Dad was always saying why not try this or that. He was not afraid to go for things. I think he would get such a kick out of this,” she says with a smile. There are further plans for additional wine varieties once they get Ah, Wines established in the market. Ah, was officially launched on 26 March and is currently available from Dunnes, Tesco and online at www.winesoftheworld.ie. n
Spirit king
Vodka remains the world’s top spirit. Despite its continued growth, the vodka market faces challenges such as economic uncertainties, most notable impending tariffs due to a trade war brewing between the US and Europe. Overall, the vodka market continues to evolve, influenced by changing consumer trends such as premium and flavoured vodka. Consumers are said to be making a comeback to vodka from gin
The Irish vodka market has experienced a mix of challenges and growth in recent years. In 2023, domestic vodka sales in Ireland saw a slight decline of 1.2% compared to 2022. However, there was a notable shift towards premium products, with sales of premium vodkas doubling their market share compared to 2019, according to IBEC.
In the on-premise sector, vodka accounts for approximately 26% of spirits sales by value in the Republic of Ireland and 36% in Northern Ireland. Sales have been bolstered by the resurgence of late-night socialising post Covid and the popularity of vodka-based cocktails, influenced by
social media platforms. Notably, sales of premium vodka increased by 122% in 2023 compared to the previous year, according to CGABusiness Plus.
In 2025, the worldwide vodka market is projected to generate approximately €47 billion in revenue. This total comprises €28.6 billion from at-home consumption and €18.2 billion from out-of-home consumption. Projections suggest a compound annual growth rate (CAGR) ranging from 5.4% to 8.94% between 2024 and 2030.
Consumers are increasingly gravitating toward high-quality and craft vodkas. This trend, particularly pronounced among millennials and Gen Z, is driving the demand for premium and super-premium vodka offerings.
Q&A with Tito’s managing director
John McDonnell, managing director, International, at Tito’s Handmade Vodka speaks to Drinks Industry Ireland about Tito’s unique philanthropic culture and the brand’s growth plans for the next few years
How does Tito’s Vodka differentiate itself from other craft vodka brands?
One way in which Tito’s is different is that it’s a vodka so smooth you can drink it straight. It’s also distilled 100% from corn so it’s naturally glutenfree. Unlike many brands, we have a certificate to back that up.
How did Tito’s Vodka overcome the dominance of larger, more established brands in the vodka market?
Tito’s Handmade Vodka is not only a high-quality vodka, but it’s also at a very affordable price. People want to pay for a great-tasting vodka, not a fancy bottle, and that’s what Tito’s delivers.
There is also a growing interest in flavoured vodkas, with options like cranberry, lime, and raspberry gaining popularity. This diversification caters to evolving consumer preferences and enhances the appeal of vodkabased cocktails.
Despite its growth, the vodka market faces challenges such as economic uncertainties, shifting consumer preferences, and geopolitical tensions affecting brand perceptions and sales.
The next year will be very telling whether Trump’s impending tariffs and Europe’s retaliatory tariffs will materialise into a full-blown trade war affecting consumer prices.
John McDonnell, managing director, International, at Tito’s Handmade Vodka
What are Tito’s Vodka’s core values and how do they guide your business decisions?
Through our Love, Tito’s platform, we’re very proud of our commitment and support of charitable and community causes, especially those that support animal wellbeing. In many ways, we’re a philanthropy
Make people happy!
Dreamed up and distilled in Austin, Texas, Tito’s Handmade Vodka was founded by sixth-generation Texan, Bert “Tito” Beveridge. Since selling the first case back in 1997, Tito’s has gained a reputation for its high-quality product, charitable contributions, and goal to make people happy while making the world a better place. Inspired by the distillation methods of fine singlemalt scotches and high-end French Cognacs, Tito’s is made in old-
Tito’s has gained a reputation for its high-quality product, charitable contributions, and goal to make people happy while making the world a better place
fashioned pot stills, designed to be savored in an ice-cold martini or a simple Tito’s Soda Lime. Crafted in batches with each batch taste-tested, Tito’s corn-based vodka is certified gluten-free, goes down smooth, and has an impeccably clean finish.
Tito’s Handmade Vodka is available in 149 domestic markets in the Americas, Europe, Asia, Australia, and the Middle East. In Ireland, Tito’s is represented by Comans Beverages.
Tito’s corn-based vodka is certified gluten-free
Perfect serve
Tito’s Soda Lime
45ml Tito’s Handmade Vodka
120ml sparkling water
1 or 2 lime slices
Just add Tito’s Handmade Vodka and sparkling water to a glass with ice and top with a squeeze of lime. (Yep, it’s that easy.)
Paving the way for the future of luxury spirits
The iconic house of Belvedere is proud to introduce its Belvedere Organic Vodka – the super-premium vodka made from 100% organiccertified rye. Belvedere Organic Vodka is emblematic of a modern spirit where heritage and innovation go hand in hand, showing a bold and audacious vision for the future of the brand. Belvedere Organic Vodka will be transitioning from the current Belvedere Vodka with a global distribution goal at its core.
Belvedere’s distillers draw on over 600 years of Polish vodka-making tradition to craft a supremely smooth liquid that is adored around the world. The core belief is that only by sourcing the finest
Belvedere Organic Vodka proudly introduces a revamped bottle design to celebrate its mastery in creating spirits of distinct taste and character
quality rye can its true taste and character come to life in the vodka. Moving into the organic category is then a seamless progression for the Belvedere brand. The organic certification ensures that. Belvedere Organic Vodka is crafted only with ingredients that are farmed with no artificial pesticides, additives, or chemicals, resulting in a spirit of an exceptional level.
In tribute to the extraordinary efforts that bring this unique vodka to life, Belvedere has elevated their hallmark bottle design. A new gold cap and label adorn the neck of the bottle, while the palace icon has a single window that sparkles in gold, honouring rye’s golden colour and the elegance of Belvedere Organic Vodka.
company that happens to make vodka! And because of that, we’ve earned tremendous loyalty from bartenders, retailers, and consumers.
What are Tito’s Vodka’s sustainability initiatives and how do they impact the environment and the communities where you operate?
In addition to supporting community causes and organisations across the world, we also operate a 14-acre farm adjacent to our distillery to create an environment where fresh food is accessible.
What is Tito’s Vodka’s marketing strategy and how do you connect with your target audience?
In the early days of Tito’s Handmade Vodka, Tito donated product to local nonprofit events. Over time those small, localised gestures not only continued but evolved into a movement to make the world a better place. We call it Love, Tito’s, our goal is to turn spirits into love and goodness. In Ireland, for example, we recently ran a program in accounts in Dublin where €1 from the purchase of every Tito’s cocktail was donated to DSPCA, one of Ireland’s largest and oldest animal wellbeing organisations.
How do you see the vodka market evolving in the next few years and how is Tito’s Vodka positioned to adapt to these changes?
Vodka is truly in a position of strength today, as people are coming back to vodka from gin. I think we’ll continue to see more on- and off-trade accounts pull back on gin and give more space to vodka.
What are some of the biggest challenges facing Tito’s Vodka today? We’re proud of how beloved Tito’s has become in the U.S., our goal now is to build our awareness in Europe and other parts of the world.
The Best Irish bars should sell the best Irish vodka
Since launching in May 2022, the team at i-Stil 38 Premium Irish Vodka have built up an impressive amount of accolades. To begin with, it is now one of the biggest-selling premium Irish vodkas in the country.
i-Stil 38 just won best vodka at The World Drinks Awards. Such recognition is testimony to the hard work and dedication of i-Stil 38’s founders, one of whom is lifestyle entrepreneur Pippa O’Connor Ormond.
“The World Drink Awards have celebrated and showcased some of the best and well-known brands on the planet. As a partner and i-Stil 38’s creative director, It’s very humbling to see us now sitting amongst such international giants. Irish spirits are now in massive global demand and I love being a part of it all,” she says. Every town and village in every country seems to have an Irish bar. These bars are all steeped in Irish heritage. Irish bars have a special quality that to them. They are welcoming and fun places to be, full of stories and the craic.
All great Irish bars have Guinness, good beer, Irish whiskey, and most have an Irish gin or two available. Vodka is the world’s number one
The curious mind of PJ Rigney’s journey led him to wildest Africa to discover the Kigelia africana or “Sausage Tree”
selling spirit, yet Irish bars up until now have been selling brands made in Scotland, Sweden or Holland.
The best Irish bars should sell the best vodka in the world.
Vodka from wildest Africa
Sausage Tree Pure Irish Vodka is the second world-class brand from The Shed Distillery at the home of Drumshanbo Gunpowder Irish Gin.
This time the curious mind of PJ Rigney’s journey led him to wildest Africa to discover the Kigelia africana or “Sausage Tree”. Known for its curative and purifying powers, just like the wild Irish nettle in the Drumshanbo woodlands, PJ brought the two together back in The Shed Distillery in Drumshanbo, Co. Leitrim and slowdistilled them by hand with Irish grain. And so, Sausage Tree Pure Irish Vodka was born.
Following on from the phenomenal global success story of Drumshanbo Gunpowder Irish Gin, the remarkable Sausage Tree Pure Irish Vodka struck a chord with the drinks industry internationally and continues to delight consumers in new markets across the world.
Distributed by Dalcassian Wines & Spirits, from more information, please contact your Dalcassian Representative or our Office on 01 293 7977
Stoli Vodka
Stoli, is a premium spirit is crafted with meticulous attention to detail, using only the finest ingredients to achieve an unmatched quality and smoothness that discerning urban consumer’s demand.
A brand that marries innovation with a deep respect for heritage and tradition, Stoli caters to the sophisticated palate while remaining approachable and versatile. Whether enjoyed neat to savour its exceptional smoothness or mixed into a cocktail to elevate the experience, Stoli promises a vodka that not only understands but celebrates the motivations and lifestyles of its consumers. Its fun and sophisticated essence makes it the perfect choice for those seeking a vodka that complements their dynamic urban lives.
Experience the smooth caress of Stoli on the palate, a harmonious blend of purity and complexity, with a clean finish that invites another sip. This vodka’s elegance and depth of flavour make it a standout choice for connoisseurs and casual enthusiasts alike.
For those in the hospitality and restaurant sector looking to elevate their vodka offerings, Stoli presents an opportunity to cater to the refined tastes of urban consumers. Its blend of tradition, innovation, and exceptional quality makes Stoli a preferred choice for establishments aiming to offer something truly special.
Interested parties are encouraged to reach out to genius@drinksgenius. ie for more information on how to incorporate Stoli into their selections and provide their customers with an unmatched vodka experience. n
Stoli caters to the sophisticated palate while remaining approachable and versatile
All great Irish bars have Guinness, good beer, Irish whiskey, and most have an Irish gin or two available. Vodka is the world’s number one selling spirit, yet Irish bars up until now have been selling brands made in Scotland, Sweden or Holland. The best Irish bars should sell the best vodka in the world.
iStill vodka was launched in 2022
A good mixer
The mixers market presents significant growth opportunities, driven by evolving consumer preferences and innovations in product offerings.
DrinksIndustryIreland highlights some of the best mixer brands on the Irish market at present
The global mixers market has experienced significant growth and is projected to continue expanding in the coming years. In 2023, the market was valued at approximately €8.2 billion and is expected to reach around €12 billion by 2032, reflecting a compound annual growth rate (CAGR) of 4.71% during the forecast period.
The mixers market’s growth is driven by several factors, including the increasing popularity of craft cocktails, a trend towards premiumisation, and a rise in home entertainment, leading consumers to seek high-quality mixers for at-home use. Additionally, healthconscious consumers are demanding mixers with natural ingredients and lower sugar content. We take a look at some of brands embracing those very trends
Taste the pink bursting bubbles!
Ireland and Northern Ireland’s number one mixer, Schweppes, is kicking off the spring-summer season with the launch of Pink Grapefruit Soda nonreturnable glass in the on-trade.
Available from March 2025, the new flavour is an exciting addition to the extensive 200ml Schweppes Core
>> Coca-Cola HBC Ireland & Northern Ireland have announced the launch of new Schweppes Pink Grapefruit Soda in the on-trade
range, which includes Schweppes Tonic Water, Slimline Tonic Water, Soda Water, Ginger Ale, Slimline Elderflower Tonic Water and Lemonade.
New Schweppes Pink Grapefruit Soda provides an opportunity to further grow Schweppes within the on-trade, driving relevance for the brand with the return of the spring / summer social occasion in pubs, bars and restaurants. Consumers are now looking for flavoured soda options, which deliver on taste and fizz. Schweppes Pink Grapefruit soda meets those needs as it can be consumed mixed or straight appealing to all consumers who prefer a serve with or without alcohol.
For consumers who prefer a no-alcohol alternative Schweppes Pink Grapefruit is best served poured over Ice for a crisp and refreshing alcohol-free option.
Flavoured soda is the second most likely mixer for tequila in Ireland after lemon & lime*. The rising popularity of the Paloma serve across bars nationwide is a trend Schweppes Pink Grapefruit will tap into and will help simplify the bartenders’ path to a great Paloma serve by simply adding tequila and pink grapefruit garnish. For consumers who prefer a no-alcohol alternative Schweppes Pink Grapefruit is best served poured over ice for a crisp and refreshing alcohol-free option. The launch will be supported with a fully integrated marketing campaign in May in line with ‘World Paloma Day’ on the 22 May 2025 targeting socialisers ages 25-39, including value added deals for outlets. This will include functional activation items such as glassware to keep the brand top of mind for customers and to support the ‘Paloma’ cocktail trend, venue point-of-sale, a newly developed ‘suggested serve’ booklet to provide Schweppes inspiration for summer menus, targeted social, out of home media and PR. The Schweppes sales team will also work in partnership with outlets to activate the brand on
menus, highlighting mixability, straight drinking opportunities and suggested serves. Schweppes Pink grapefruit soda will be supported all summer long with the return of the Schweppes roadshow across venues in Ireland and Northern Ireland and feature as part of Schweppes takeovers at key summer festivals.
Ireland’s number one mixer brand
In 2013, Fever-Tree was introduced to the Irish market via Richmond Marketing and has since become Ireland’s number one premium mixer brand. Throughout the past 10 years, we’ve seen a market wide shift towards premiumisation with FeverTree pioneering the premium mixer category, bringing choice, quality, and excitement back into the previously overlooked space.
Since launching in Ireland, Fever-Tree has continued to diversify its portfolio to meet the ever-evolving needs of the Irish consumer. For the brand, it’s all about putting quality back into both the on trade and at home occasion with one simple premise - If ¾ of your drink is the mixer, mix with the best.
Fever-Tree now offers one of the market’s most expansive mixer ranges encompassing flavoured tonics, Ginger Ale, Ginger Beer, Soda Water, Mexican Lime Soda Water and most recently, Pink Grapefruit Soda, which is made using naturally sourced ingredients to achieve the perfectly balanced, bitter-yet-sweet flavour with fresh and floral notes.
From old school classics to modern twists, Fever-Tree’s award-winning range of mixers will enhance the taste of any long drink or cocktail.
For more information, please visit www.fever-tree.com
Enhancing the spirit
Following the rise in the popularity of consumers drinking less but better quality liquids, and the long-term
trend of lighter, lower calorie and lower sugar drinks, means there has been a need for brands to broaden their product offering to include ‘healthier choices’ that strengthen consumer’s overall drinking experience in terms of taste, serve and enjoyment.
At the forefront of this evolving category and lighter drinking movement is London Essence, producing elegantly distilled mixers designed to accentuate the finest spirits. Each expression is delicately light at under 20kcal per 100ml, low in sugar at under 4g per 100ml and is crafted without the use of artificial sweeteners, thanks to its unique use of distilled essences.
Through its relationship with the on-trade and conversations with world-leading bartenders, London Essence also recognised that highsugar mixers often overpowered the characteristics of the spirit partner, instead of enhancing them.
With that in mind, the brand took inspiration from its heritage in creating distilled essences which capture the flavour of the finest ingredients to deliver aromatic signature notes and great taste, with only a dusting of sugar.
The London Essence range is designed to bring out the best in gins, vodkas and dark spirits through mixer varieties including Original Indian Tonic Water, Grapefruit & Rosemary Tonic, Blood Orange & Elderflower Tonic, Pomelo and Pink Peppercorn Tonic Water as well as a delicate Ginger Ale and a Spiced Ginger Beer. Crafted Soda range includes Pink Grapefruit, White Peach & Jasmine and Roasted Pineapple
Irish through and through
Fast growing premium Irish drinks brand Poachers Drinks extended its range last year from seven to nine to include two award-winning new sodas - Grapefruit Soda with Achill Island Sea Salt and Lemon Soda with farm grown Irish Mint.
The Guaranteed Irish™ Company who make their entire range of premium drinks and sodas in Ireland continues to highlight the best Irish ingredients in all of their products.
“Our new Sodas are absolutely delicious on their own or as the perfect compliment to any premium tequila,” says founder Brendan Colbert. n
How to ensure the wellbeing of your staff
Caroline Reidy, managing director and founder of The HR Suite is a HR and employment law expert. She talks about the importance of implementing policies to ensure your employees can achieve a work/life balance and reduce stress where possible
As an employer it is important to recognise that throughout our working lives, both employees and employers will encounter varying degrees of stress throughout the course of their employment. This stress can be both internal and external to the organisation, therefore it is important that employers take action in terms of workplace wellbeing by taking action to help their employees, and in turn paving the way for a happier, more productive workplace.
Duty of care and benefits of employee wellbeing
The duty of care of employers is reinforced in the Safety, Health and Welfare at Work Act, 2005. It is of the utmost importance to have a procedure in place to tackle issues around Workplace Wellbeing should the organisation identify an employee experiencing a high level of stress or showing signs that their wellbeing is being or may in the future be adversely affected.
Improved workplace wellbeing can lead to sustainable improvements for the organisation, including increased creativity, improved employee loyalty, improved productivity and better over output. In light of this information, many employers are now concentrating on workplace wellbeing initiatives which have shown
It is important that the organisation establish and set out within each employees contract of employment the specific start time and end times expected of the employee
considerable improvements in the wellbeing of their employees and the overall morale of the organisation. Wellbeing is inherent in all workplaces and gives rise to benefits such as retention of healthy, happy, and productive employees, whilst aiding in a decreased rate of illness/ injury, reduced absenteeism, increased productivity and overall employee satisfaction.
Tips on workplace wellbeing:
Awareness & proactivity: It is important that employers ensure that the expectations on each employee are fair and reasonable. It is best practice to ensure where the organisation becomes aware of work-related stress issues or observes behaviours of concern regarding an employee’s wellbeing, that immediate action is taken to ascertain the cause and to identify pathways of helping the individual, where possible and appropriate.
Policies: Family-friendly policies, and work-life balance policies promote, support and protect employees within an organisation. An example of this would be a hybrid working policy, which promotes a positive balance and divide between work and life, and
in turn will aid in promoting a positive culture.
Employee Assistance Programme (EAP): The implementation of an Employee Assistance Programme also known as an EAP promotes the organisations commitment to ensuring a positive, proactive and supportive workplace. EAP’s are a low cost to employers and once in place the EAP offers a free and confidential service to all employees, 24 hours a day, 365 days per year.
Culture: There is an emphasis on employers to promote an open environment for each of their employees in order for each individual to learn about their own wellbeing, and share ideas with their colleagues. Where there is an open-door policy from the organisations management team, and a culture of open communication amongst teams, employees will feel more confident in expressing concerns or struggles they may be facing.
Creating a positive work-life balance should be linked closely to workplace wellbeing. Ensuring a healthy workLife balance is not only crucial for employee wellbeing and productivity but also in order for the organisation to succeed.
Caroline Reidy, managing director of the HR Suite
Tips to achieve a work-life balance
Clear boundaries: It is important that the organisation establish and set out within each employees contract of employment the specific start time and end times expected of the employee. Whilst this is important in order to comply with the organisation of Working Time Act, it is also crucial in preventing from work time spilling into the personal time of employees.
Time management: Through the use of tools such as Outlook Calendar and to-do lists, employees can better manage their deadlines efficiently. A visual guide as to what tasks are to be completed also helps an employee communicate to the organisation should they feel they are facing time constraints.
Flexibility: Where possible, it is important that organisations utilise flexible working options such as remote work and flexible hours such as varied start and finish times can often ensure that employees can accommodate personal responsibilities and reduce unnecessary stress linked to these personal responsibilities. Organisations who allow their employees to adjust their work schedule to fit their personal life from time to time where necessary such as attending dental/medical appointments encourage a healthy work-life balance for their employees, preventing personal commitments and stresses from compromising work quality.
Where possible, it is important that organisations utilise flexible working options such as remote work and flexible hours such as varied start and finish times can often ensure that employees can accommodate personal responsibilities and reduce unnecessary stress linked to these personal responsibilities
Policies: Ensuring that the organisation has implemented all policies in line with the Work Life Balance Provisions Act, 2023 and reminding employees of their rights to Leave for Medical Care Purposes, Leave for Victims of Domestic Violence, Right to Request Remote Working for all employees, Right to Request Flexible Working for Parents and Carers, and the two year entitlement to Breastfeeding Breaks.
Ensuring that employees maintain a healthy work-life balance is critical for both the wellbeing of your team, and also the overall productivity of the organisation. It is important that employees are encouraged to manage their time effectively and are provided with the tools to do so to ensure a clear separation between work and personal life. A healthy work-life balance enhances the creativity of employees whilst also improving relationships and the quality of life outside of the office.
If you are an organisation based in the Republic of Ireland and require further information or advice relating to HR, please do not hesitate to contact our office on (066)7102887 or email us at info@thehrsuite.com n
Countries like Jamaica, Puerto Rica and Cuba are synonymous with rum production. However, new producers are emerging in places like the US, the Philippines, India and even Ireland. Drinks Industry Ireland reports on the evolving rum category
Let’s get ready to Rumble!
While the rum market in Ireland has faced challenges, including a slight decline in recent years, it continues to be a significant segment within the spirits industry. With only a handful of Irish-made rums in existence, the ones that do exist cater more to the premium market which is where growth is coming from. According to Business Research Insights, the global rum market has experienced significant growth and is projected to continue expanding in the coming years, In 2022, the global rum market was valued at approximately €11 billion and is expected to grow at a compound annual growth rate (CAGR) of 5.6% from 2023 to 2030, potentially reaching €17.5 billion by 2030, says Grand View Research.
The rise of rum-based cocktails like mojitos, piña coladas, daiquiris, and rum punches continues to drive consumption in bars and restaurants. The cocktail culture is expanding, and rum is a central ingredient in many signature drinks.
The bridge between two worlds
While premium rum thrives globally, Ireland remains a largely untapped market. Outcast Brands is leading the way with Two Shores Rum, a premium golden rum that has redefined what Irish-aged rum can be. Made with pure sugarcane rum from Panama, it is aged for eight years in Central America before being finished for up to 12 months in Irish whiskey casks on the west coast of Ireland.
The result? A range of smooth, complex rums with distinct character. The Two Shores range includes:
• Single Malt Irish Whiskey Cask Finish – A smooth and balanced rum with deep malt complexity.
• Amarone Cask Irish Whiskey Finish
– A rich, full-bodied rum with dark fruit undertones.
• Oloroso Cask Irish Whiskey Finish
– A sherry-aged rum with notes of dried fruits and spice.
• Cask Strength Peated Cask Finish
– A high-proof, smoky rum with layers of depth.
Two Shores Rum has already made
waves, winning Best Irish Rum at the World Rum Awards 2023, alongside three additional gold medals. With only a handful of Irish-made rums in
Made with pure sugarcane rum from Panama, Two Shores rum is aged for eight years in Central America before being finished for up to 12 months in Irish whiskey casks on the west coast of Ireland
existence, Outcast Brands aims to lead the premium rum movement in Ireland while continuing its global expansion. They have already received 20 global awards, including 10 gold medals and have entered more than 10 countries with further market rollouts planned. It is now available in duty-free and major transport hubs and it is verified by Origin Green, Ireland’s national sustainability program.
Jason Kidd, founder & CEO, adds: “We are thrilled to bring Two Shores
Rum to a global audience. Our brands stand out because we challenge conventions while maintaining a relentless commitment to quality.”
Outcast Brands is a Dublin-based spirits company that blends heritage with innovation. Founded in 2020 by Jason Kidd, a drinks industry veteran, Outcast Brands was built on the belief that Irish spirits could break conventions while maintaining a deep respect for craftsmanship. “I wanted to create an agile, fast-moving business that is led by consumer insights. Larger companies tend to move cautiously, but we’re bringing bold, high-quality liquids to the market with real differentiation,” says Kidd.
The company’s mission is to reenergize the gin and rum categories with exceptional products that excite consumers, drive premiumisation, and create category growth in both domestic and global markets.
Bartenders’ favourite
Did you know, Bacardí is the most awarded rum in history? A fact they are so proud of they wear it on each label of Bacardí Carta Blanca.
Bacardí Rum has long been a staple in the world of spirits, and two of its standout offerings are Bacardí Rum Carta Blanca and Bacardí Rum Spiced. Both rums have garnered significant acclaim and are celebrated for their versatility in cocktail making.
Bacardí Rum Carta Blanca, also
Bacardí Spiced is perfect for adding depth and complexity to a variety of cocktails, from the classic Rum Punch to the contemporary Spiced Mule
known as Bacardí Superior, is a light and aromatic white rum that has been a favourite among bartenders and cocktail enthusiasts for decades. Introduced in 1862 by Don Facundo Bacardí Massó, this rum is aged in American white oak barrels and filtered through a secret blend of charcoal, giving it a distinctive smoothness. Its delicate floral and fruity notes, featuring hints of orange blossom, lavender, and apricot, make it an ideal base for classic cocktails like the Mojito and Daiquiri.
Each bottle of Cut & Dry contains the essence of one coconut, handpicked at peak maturity and infused into the rum.
On the other hand, Bacardí Rum Spiced offers a bold and flavourful alternative. This rum is infused with high-quality cinnamon and nutmeg, blended with both aged and unaged rum. The result is a rich, honeyed profile with notes of caramel, dried apricot, and a touch of smokiness from charred American oak barrel.
Bacardí Spiced is perfect for adding depth and complexity to a variety of cocktails, from the classic Rum Punch to the contemporary Spiced Mule.
Both Bacardí Rum Carta Blanca and Bacardí Rum Spiced have earned their accolades through consistent quality and innovation, making them indispensable in any well-stocked bar.
Sophisticated rum
One of the world’s favourite super premium sipping rums. It boasts a signature smoothness and an outstanding balance, making it a multiaward-winning rum.
Diplomático Reserva Exclusiva is a refined and elegant blend of exclusive rum reserves and masterfully crafted. It boasts aromas of orange peel, toffee and liquorice, giving this refined rum a
Bacardí is the most awarded rum in history
Two Shores Rum has already made waves, winning Best Irish Rum at the World Rum Awards 2023
signature smooth taste.
Marrying a unique body with excellent balance, this multi-award winning rum is a true reference for fine spirits lovers throughout the world. Perfect to enjoy neat or in sophisticated cocktails.
Orange Peel, toffee and liquorice give this refined rum a signature smooth taste. These particular flavours make Diplomático Reserva Exclusiva perfect in an Old Fashioned, a Manhattan or can simply be enjoyed neat.
Diplomático Reserva Exclusiva has a signature smoothness making it a multi-award-winning rum
The first Old Fashioned recipe appeared in cocktail guides around 1860 and it was meant to be made with gin. A couple of decades later it was made with bourbon. You’ll love how delicious the Old Fashioned cocktail tastes when made with Reserva Exclusiva rum. An incredible mix of rich, bitter and citrusy makes our version of rum a choice for all fans of the Old Fashioned.
The Manhattan cocktail is thought to have been created in the late 1800s, but it wasn’t until 1940 that this elegant cocktail, originally whisky-based, became a cosmopolitan drink and a classic in the famous movies of the era.
Taste the Caribbean
Dalcassian Wine and Spirits are pleased to announce the launch of Planteray Cut & Dry Coconut Rum in Ireland as part of its permanent range which also includes Stiggins Fancy Pineapple. It is currently exclusive to direct on-trade customers. This marks the first release under the new Planteray Rum brand, previously
Planteray Cut & Dry Coconut Rum, is a 100% Barbadian rum, infused with locally sourced coconut, is available for the first time outside the Caribbean
known as Plantation Rum. This 100% Barbadian rum, infused with locally sourced coconut, is available for the first time outside the Caribbean. The creation of Cut & Dry was the result of four years of experimentation, with West Indies Rum Distillery (WIRD) working closely with local coconut farmers to ensure a high-quality, sustainable product.
Each bottle of Cut & Dry contains the essence of one coconut, handpicked at peak maturity and infused into the rum. This product highlights the distillery’s commitment to promoting Barbados as a hub for premium, craft products.
Additionally, WIRD collaborates with the Caribbean Agriculture Research and Development Institute (CARDI) and the International Trade Centre’s Alliances for Action program to support sustainable coconut farming in Barbados.
Alongside the launch of Cut & Dry, WIRD introduced the evolution of its brand name from Plantation to Planteray, a change reflecting the company’s efforts to distance itself from the historical connotations of “plantation.” The new name represents the importance of sugarcane (the “plant”) and the sun (the “rays”) in rum production. Planteray Rum has been rolled out globally starting in 2024, maintaining the same high-quality rum while embracing a new brand identity.
Planteray Rum has been Drinks International’s #1 Top Trending Rum for nine consecutive years and is distributed in Ireland by Dalcassian Wine and Spirits. From more information, please contact your Dalcassian representative on 01 293 7977.
Redefining spiced rum
Over the past seven years, Spike Island Spiced Rum has developed a devoted and constantly growing
following. Crafted from the finest Bajan sugarcane molasses and spiced in Ireland, this captivating spirit delivers a refreshing and complex experience, redefining spiced rum. Each sip offers a sensory journey, as rich, bold flavors mingle with subtle spices, unveiling notes of vanilla, cinnamon, and caramel balanced by a hint of citrus and a touch of oak, culminating in a smooth and refined finish. It’s equally enjoyable neat or in your favorite cocktails.
According to Nichola Beresford, founder at Anchor Spirits Ireland, “We set out to create a spiced rum that speaks to both seasoned rum aficionados and those discovering the spirit for the first time. Our goal is to bring an elevated drinking experience that’s as bold and exciting as Spike Island itself, where history, adventure, and craftsmanship converge.”
Anchor Spirits is committed to creating exceptional spirits, including the award-winning Muldoon Irish Whiskey Liqueur and Thin Gin. Spike Island Spiced Rum reflects the brand’s dedication to quality, innovation, and delivering new experiences to rum lovers.
Whether enjoyed in a classic rum cocktail like a Dark and Stormy or with a simple mixer, Spike Island Spiced Rum is perfect for those seeking a premium rum with a distinct edge. You can learn more at www.anchorspirits.ie. n
Crafted from the finest Bajan sugarcane molasses and spiced in Ireland, Spike Island Spiced Rum is a refreshing and complex experience, redefining spiced rum
The DeCider
The Irish cider market has experienced significant growth and diversification in recent years, driven by a rising demand for craft beverages and a growing interest in locally produced products. Drinks Industry Ireland looks at the current state of play in the cider category
Ireland has seen an increase in the popularity of cider, with both established brands and small independent producers gaining a foothold. This shift has been fuelled by changing consumer preferences, with more people seeking refreshing, fruit-forward alternatives to beer. The Irish cider scene is also supported by the country’s favorable applegrowing conditions, which contribute to the high quality of its products. With an expanding export market and increasing consumer interest in sustainable production methods, the Irish cider market is poised for continued growth and innovation.
A legacy of craft and refreshment
2025 marks a milestone for Bulmers Irish Cider – its 90th Birthday! For nine decades, Bulmers has been at the heart of Irish social life, enjoyed in homes and pubs across the country. As they celebrate this legacy, they invite you to raise a glass to Ireland’s original cider.
Founded in 1935 by William Magner in Clonmel, Co. Tipperary, Bulmers was inspired by the region’s rich apple-growing heritage. A partnership in the 1940s with H.P. Bulmer of Hereford led to the name they proudly carry today. Through the years, their dedication to quality ingredients and timehonoured craftsmanship has remained unchanged.
Every drop of Bulmers is made in Clonmel, where our cider is pressed, fermented, and matured for up to 18 months, creating its signature crisp taste. This careful process ensures each bottle stays true to Magner’s original vision.
Bulmers has always been about bringing people together, from summer festivals to cozy nights in. This milestone is a tribute to its loyal customers and cider lovers who have been part of the journey.
With innovation and tradition at its core, here’s to 90 years of great taste, great moments, and many more ahead.
New kind of refreshment
A new season calls for a new kind of refreshment, and Ruby Black is here to deliver just that. This new cider, joining the rest of the Mac Ivors line up, is rolling out now to bars and offlicences across Ireland.
At its core, Ruby Black is a carefully crafted blend of apples, blackcurrants, and mint, creating a unique harmony of flavours that strike the perfect balance between crisp, tart, and refreshing.
Ruby Black acts as a disruptor to the cider category, standing out against other fruit ciders with its natural vibrancy and bold taste. Whether you want to enjoy it straight from the can, over ice or on draught, it provides a fresh twist to any occasion.
Ruby Black is a blend of apples, blackcurrants, and mint, creating a unique harmony of flavours
The thirst came to create something new!
It’s hard to believe it’s been 10 years since Orchard Thieves cider burst onto the scene to shake up the cider category, coming in as a challenger brand to the market leader. Since the launch, Orchard Thieves has enjoyed amazing success, including thieving the number one spot as the biggest draught cider in Ireland and continuing to grow this share in the last 12 months*
The new less sweet line extension, Orchard Thieves Wild, launched in Ireland in March 2024. Orchard Thieves Wild is a less sweet apple cider with a crisp refreshing finish. It has dramatically reduced sugar content (2.2g per 100ml), less calories, lower 4 ABV% and no artificial sweeteners.
Orchard Thieves Wild was launched with significant media investment which saw advertising on TV, a national media campaign with billboard advertising and pub sampling activations throughout the year, calling all consumers to ‘Head for the Wild’ and try the new less sweet variant.
Orchard Thieves Wild has already thieved some amazing commercial results, selling just shy of a +1million* drinks in year one, and has gained strong nationwide distribution across pubs and restaurants as well as being widely available in supermarkets and off-licences.
The new less sweet cider has also achieved strong brand love results, with 74% of Irish consumers being aware of the new product and 35% of consumers tasting the new product in the first 5 months of launch** n
* Source: “CGA OPM data to January2025’
**Source: Kantar Cider Equity data to Dec 2024
Bulmers is celebrating its 90th birthday this year
Orchard thieves is now the most popular draught cider in Ireland
CELEBRATE OUR WITH US!
Born in 1935, Bulmers is 100% Irish and a market leader
From blossom to bar, at every step of the journey, craft and care is poured into every glass of gold.
We thank all our customers and partners for being with us on that journey from the start.
WE’LL DRINK TO THAT.
Cormac O’Dwyer from Dungarvan Brewing says the craft beer market is constantly changing and evolving
Can you tell us about the origin of Dungarvan Brewing Company?
Founded in 2010 by Cormac and his wife Jen along with Claire and her husband Tom they opened the brewery with a clear vision of brewing traditional-style craft beers with a nod to their love for the hometown of Dungarvan in West Waterford. Cormac’s role was the head brewer and his focus was to craft the range of
Brewing up a storm in Dungarvan
Cormac O’Dwyer, head brewer, Dungarvan Brewing Company says that while last year was all about consolidation under new ownership for the company, this year they are focused on steady growth. He tells Drinks Industry Ireland about his passion for brewing
beers. They started out with three core beers (Helvick Gold blonde ale, Copper Coast red ale and Black Rock stout) named after iconic regions in the area that were close to their hearts.
After Tom Dauber took over in November 2023, I took the opportunity to take a break from brewing and worked outside the industry. While I enjoyed my time away from the industry, I knew brewing was something
I loved, so when the opportunity arose to rejoin the brewery there was no hesitation in returning.
How does one become a brewer?
Where did you learn your trade?
Over 20 years ago, I started as a home brewer and found it great fun and an interesting hobby. I spent some time in the UK with a number of breweries where I learned about brewing on a
We see three distinct markets for our beers – local, within our region in Waterford; national; and export. We have always had fantastic local support and are looking to develop our national spread and export market to complement this
Dwyer started as a home brewer 20 years ago
commercial stage. Nowadays, with a more developed microbrewery industry there are opportunities for people interested in getting into brewing as a career, to work in a local brewery, as well as acquiring a qualification in brewing.
In 2023, Tom and Becky Dauber, acquired the brewery. How has this changed things for the brewery?
When Tom and Becky took over the brewery, they were fans of the beers, so did not want to change anything for the first year. With their guidance, we are now investing in upgrading some of our brewing equipment, and planning new beers, while developing our existing markets.
What is the market like for craft beer in 2025?
The craft beer market is constantly changing and evolving. Within that, we try to be consistent in what we offer – a range of traditional-style bottleconditioned beers.
How many people work in the company and what beers do you produce?
Onsite in the brewery, we have a small team of three people. I’m the head brewer and client relationship manager, Przemek Wnek is the brewer and Katrina Murphy is the general
manager. Tom and Becky oversee all aspects of the business from their base in the US.
We have a range of beers that we produce here – in bottles and kegs. All our bottled beers are bottleconditioned. We have a core range of five beers produced all year round, some regular seasonal beers, and some one-off specials.
Where is the market for your produce? Do you export your produce?
We see three distinct markets for our beers – local, within our region
in Waterford; national; and export. We have always had fantastic local support and are looking to develop our national spread and export market to complement this.
What are your goals for the year ahead?
While last year was about consolidation under new ownership, this year we are targeting steady growth. We are also marking our 15th anniversary and are planning some one-off beers over the year to celebrate this milestone.
What are the biggest obstacles you face in the industry at present?
As with a lot of sectors, the cost of doing business has had a real impact over the last few years. While we may not have the economies of scale of other breweries, we endeavour to make a quality product at a price point that works for our customers.
Where do you see the brand in another ten years’ time?
Our plan is to grow the business, pursuing more export options. Our longer-term goal is to look at relocating the brewery from our current location on the outskirts of town into the town of Dungarvan and develop our taproom and visitor experience. n
Cormac O’Dwyer from Dungarvan Brewing says the craft beer market is constantly changing and evolving
Launch of Ah, Wines by Amy Huberman
held at Café en Seine, Dublin 2 on 26 March
Amy Huberman and Brian O’Driscoll
Brian Fagan, Hugh Murray, Amy Huberman and Shane Davey
Amy Huberman
Dee Roche and Lynne McGinley
Noeleen Morris, Suzanne Cantwell and Fionnuala Carolan
Paul Ryder
Amy Huberman and Kate Barry
Ellen Keane and Shauna Dunne
Corina Gaffey and Naomi Gaffey
Jill Deering and Jennifer Rock
Cathy O’Connor
New Fitzgerald’s Bar unveiled at The Imperial Hotel
held at The Imperial Hotel Cork on 19 February
Margaret O’Regan, O’Regan Events; Seán McCarthy, Tequila Jacks; Cliona Barnes, Cork Business Association and Niamh Murphy, E-T-C PR and Marketing
Celebrity chef Kevin Dundon and Sean O’Sullivan, Tequila Jacks Bar and Restaurant
Sheena McCarthy, Susanne Dwyer and Miriam Daly, all of Sheena’s Boutique
Michael O’Donovan, president, Vintners Federation of Ireland with Niamh Fitzgerald, Fitzgerald Group
Louis Fitzgerald, owner of the Imperial Hotel with two of his granddaughters, Florence and Maia
Lord Mayor of Cork, Cllr. Dan Boyle and Louis Fitzgerald, owner of the Imperial Hotel
James O’Shea, Claire McCarthy and John Nash
Brenda Butler and Diane Baker, both of Canto
Classic Drinks’ Portfolio Wine Tasting
held at The Westbury Hotel, Balfe Street, Dublin 2 on 5 February
2025 Borsa Vinia Italiani showcases best of Italian wines
held at Alex Hotel, 41-47 Fenian Street , Dublin 2 on 23 January
Representatives
Liene Paegle and Anne-Marie O’Neill
Lobo, and Amber Swain with Culomba Sicurani
Austeja Adomaviciute and Wayne Farrell
Ben Mason, MD Wine Mason (left)Cantina Goccia
Giuseppe Crupi, Flavours of Italy
Jonathon Tonge from JN Wine
Trish Rogers, secretary of the Irish Guild of Sommeliers talks to a producer
Chiara Glorgini, ITA Dublin office
Albert Baginski from Solera Wine Merchants
Launch of Laura’s Restaurant
held at Old Fashioned Sam’s Montague Street, Dublin 2 on 7 February
Irish Food Writers’ Guild Awards
held at Ananda Restaurant, Dundrum Town Centre, Dublin on 4 March
Aoife Dooley and Rafael Nascimento
Eamon Heneghan and Barbara Bennett
Ali Dunworth, Louise McSharry and Nessa Robbins
Hermoine Winters and Caroline Hennessy
Aoife O’Connor and Sophie Hennigan
Erin Lally and David Rostas
Imen McDonnell, Kim Leonard and Kate Ryan
Georgina Campbell and Mark Hogan
Cathy O’Connor
Faye Shortt
Michelle Darmody, Una Fitzgibbon and Caroline Hennessy
Michelle Darmody and Donna Ahern
Glenda Gilson, Holly Carpenter and James Kavanagh
Holly Carpenter
Aoife Cox and Corinna Hardgrave
Boann Distillery triumphs at icons of Whisky Ireland Awards 2025
Boann Distillery has emerged as a double award winner at the prestigious Icons of Whisky Ireland Awards 2025, held at the InterContinental Hotel in Dublin yesterday.
The family-owned Meath distillery was honoured with Distiller of the Year in the Producer Category and Production Team of the Year in the People Category, cementing its reputation as a leader in the Irish whiskey industry.
The Icons of Whisky Awards celebrate excellence in whiskeymaking, recognising the passion and dedication of individuals and teams who craft world-class spirits.
As one of the standout winners, Boann Distillery will now advance to the finals of the World Whiskies Awards, where it will compete on a global stage for the ultimate
recognition in whiskey excellence.
“This recognition is a testament to the dedication, skill, and passion of our incredible team at Boann Distiller,” said Pat Cooney, founder of Boann Distillery.
“Every bottle we produce is a reflection of our commitment to innovation and craftsmanship. We are honoured to be acknowledged at such a prestigious event, and we look forward to representing Ireland in the global finals.”
The 2025 World Whiskies Awards Global Dinner will take place on March 26th in the Waldorf Hilton Hotel in London, where the overall winners will be announced.
Refreshing taste of sunshine!
West Coast Cooler is proud to introduce Sunburst, a new peach and mango-flavoured wine cooler that delivers a refreshing taste of sunshine with just 88 calories per can. The perfect addition to any drinks menu, Sunburst blends vibrant tropical fruit flavours into a light, crisp, and flavourful drink - ideal for consumers seeking a lower-calorie, refreshing alternative.
As the days get longer and the promise of summer approaches, Sunburst offers a bright and invigorating option that delivers on both taste and quality. Designed to be enjoyed with friends, Sunburst embodies the spirit of good company and relaxation – a drink that brings sunshine to any occasion.
West Coast Cooler Sunburst is now available for distribution, ready to capture the essence of summer and meet the growing consumer demand for lighter, flavourful drink options. The new flavour is available in the convenient 250ml can- just like Original and Rosé. Within on-trade as a 24 can tray and for retail as both a single can and a cluster pack comprised of four cans.
James Cooney, Peter Cooney, Alex Witt, Andy Mooney, Paddy Cooney and Stephen Randles – some of the team behind Boann Distillery who emerged as a double award winner at the prestigious Icons of Whisky Ireland Awards 2025
Sunburst is a new peach and mango flavour with only 88 calories
Powerscourt Distillery celebrates nine awards at the World Whiskies Awards 2025
John Cashman becomes
100th
into the World Whisky Hall of Fame
Powerscourt Distillery proudly announces that John Cashman, a distinguished figure in the Irish whiskey industry, has been announced as the 100th inductee into the prestigious Whisky Magazine Hall of Fame. This honour marks a significant milestone for John as it highlights his exceptional contributions to the world of whiskey.
Fercullen Falls from Powerscourt Distillery was named Ireland’s Best Blended. The team at Powerscourt Distillery is also very proud to receive the accolade of Icons of Whisky -
Sustainable Distillery of the Year Award as well as Sustainable Officer of the Year for Siobhan Walsh. Other awards received include:
• Blended - No Age Statement: Fercullen Falls
• Grain 13-20 Years: Fercullen 15 Year Old
• Small Batch Single Malt - NAS Ireland: Fercullen Single Malt Cask Strength
• Best Irish Blended: Fercullen Falls
• Best Irish Single Cask Single Grain: Fercullen Cask Select
• Best Irish Grain: Fercullen 15 Year Old
Roe & Co Distillery was crowned Visitor Attraction of the Year
Roe & Co Distillery was crowned Visitor Attraction of the Year and Brand Innovator of the Year at the Icons of Whisky Awards 2025. “We are delighted to have received the Visitor Attraction of the Year award,” says Kevin Hurley, visitor experience manager at the Roe & Co Distillery. “It’s a testament to our team’s dedication to creating an unforgettable experience for every visitor. Our distillery is the home of cocktail exploration, innovation, and modern Irish whiskey. We strive to provide visitors to our brand home with a unique offering through a series of incredible events, exclusive partnerships, culture collaborations and interactive tours.”
Glendalough Distillery introduces innovative Pot Still Peated Irish Whiskey
Glendalough Distillery introduces its first-ever Pot Still Peated Irish Whiskey, a limited-edition innovation redefining Ireland’s whiskey category. Renowned for pushing traditional boundaries, Glendalough blends classic Pot Still spice and creamy texture with subtle peat smokiness, creating a uniquely bold whiskey matured for over seven years. This whiskey undergoes initial aging in ex-bourbon American oak barrels before maturing an additional four years in sustainably sourced Virgin Irish Oak from Wicklow, enhancing its
profile with notes of vanilla, toasted oak, and warm spices. Bottled at 46% ABV and non-chill filtered, it captures Irish whiskey’s pure essence.
Distributed exclusively in Ireland by Drinks Genius, Glendalough Pot Still Peated Irish Whiskey is available for a limited period at selected speciality retailers, including Celtic Whiskey Shop, The Corkscrew Wine & Spirit Merchants, and Blackrock Cellar, priced at €70. It can also be purchased directly from Glendalough Distillery’s website.
Glendalough
Pot Still Peated Irish Whiskey is distributed exclusively in Ireland by Drinks Genius
Explore Glendalough’s innovative spirit at www.glendaloughdistillery. com or @glendaloughdistillery. n
the
Inductee
A day in the life!
Heineken Ireland commercial director, Jason Cox speaks to Drinks Industry
Ireland about his typical day working with one of the biggest brands on the market
What time do you get up on a weekday?
5:30am - I like to get out for a walk with my dog, Codi, and if I have time, hit the gym!
Typical breakfast?
Usually, a fruit and veggie smoothie or just some fruit.
Do you commute or work from home?
Commute.
How long have you been in your current role?
Almost two years -time flies!
What does a typical day at work look like?
No two days are the same, but a big part of my job is working with customers, industry associations, our sales team, support teams, and suppliers to help create “millions of moments of togetherness and
socialising” every year.
Internally, I focus on helping the team by ensuring communication and collaboration stay strong, setting priorities, improving and simplifying management systems and coaching and supporting colleagues. A key part of the role is also spotting ideas that really resonate with consumers.
Who is your favourite politician and why?
It has to be Nelson Mandela. He was an incredible leader - his ability to stay calm in a crisis, lead with empathy, and drive real change was just unmatched.
Who’s the most annoying celebrity?
Any celeb who constantly complains on social media. They have a massive platform - why not use it to make a difference instead?
What’s the best ad you’ve seen (outside of your own brand)?
I always look forward to Super Bowl ads. The BMW ad with Christopher Walken (2024) really stood out, and I also loved the “Capture Life” ad for Google Pixel—proper emotional stuff!
Worst ad on TV right now?
Any ad where I just don’t see the connection to the product. That walrus ad from Virgin Media on TV at the moment -still not sure what’s going on there!
What’s your go-to drink?
I’ve always been a Heineken fan, even before I started selling it. Lately, I’ve been loving Heineken 0.0 on draught— so refreshing.
If you could have a drink with three famous people, who would they be?
1. Graham Norton - for the stories!
2. Felix Jones for the rugby chat
3. The Irish 4x400m women’s relay
team for insights on teamwork challenges and craic. Is choosing a relay team cheating? Hope not!
Favourite no/low-alcohol brand?
See above!
Favourite pub in Ireland (and abroad)?
I get to visit pubs across Ireland and so there are just too many great ones to choose from! I can categorically say that the Irish Pub is in a league of its own – nothing compares globally.
Best pub for food?
I have opted for my locals here as I often pop into Murphy’s, The Dropping Well, Rody Bolands, Mother Reilly’s, Dunmore - they’re just around the corner from me.
What’s the achievement you’re most proud of?
Watching my family—my wife Kerry and my boys Dillon and Cooper, grow and thrive in Ireland. Being the first in my family to graduate from university and seeing so many others follow. The work our team has done (and keeps doing) to connect with consumers and support our customers.
Favourite quote or saying?
“Our biggest fear is not that we are inadequate; our biggest fear is that we are powerful beyond measure.” n
Jason Cox with Aisling O’Brien, Heineken Ireland channel & customer marketing manager
Heineken Ireland commercial director, Jason Cox says that no two days are the same
