Drinks Industry Ireland November/December 2025 Edition

drinks INDUSTRY IRELAND

Investing in the Irish pub Heineken’s Jason Cox on advancing the zero zero category and the importance of staff training Pub of the Year 2025 winners revealed!

10 Lager than Life!:

Fionnuala Carolan speaks to Jason Cox, on-trade director of Heineken Ireland about supporting the trade, the rise of NoLo and how Irish bartenders pull the best pints

Volume 25 Issue 6

Editor FIONNUALA CAROLAN (01) 2947766

fionnualacarolan@mediateam.ie

Head of Business

IAN MULVANEY (01) 2947766 ianmulvaney@mediateam.ie

Account manager MARK MORGAN (01) 2947767 markmorgan@mediateam.ie

Design

LIZ MORGAN

Publisher Mediateam Ltd., 55 Spruce Avenue, Sandyford, Dublin 18. A94 RP22 drinksinireland@gmail.com

& ANALYSIS

5 News Bites: What’s up and what’s down this month

6 News: Diageo appoints former Tesco boss as new CEO; Molson Coors announces Franciscan Well brewery closure, SuperValu Off Licence of the Year Awards announced

8 The Irish Pub Awards: The Laurels of Clondalkin is crowned Irish Pub of the Year!

13 The West’s Awake: John Nevin of Nevin’s Newfield Inn Co Mayo, explains how the Great Western Greenway has transformed his whole business

16 Digital ID for Alcohol Sales: Matthew Houliston, of Serve Legal says there are areas of concern around compliance figures for ID for serving alcohol

18 It’s a long way to Tipp: But it’s worth the trip for Tipperary Boutique Whiskey!

20 Social Diary: Check out who’s been out and about this month!

22 Advisor HR: Caroline Reidy, managing director and founder of NFP HR Solutions explains how to effectively manage employee Christmas parties to avoid controversy

46 Day in the Life: Virgina Fortune talks to DrinksIndustry Ireland about a typical day in her life working in the Irish drinks industry

Dreaming of a World Cup entry for a stellar summer for the pubs

There was a moment last month after Troy Parrott’s hat-trick in Hungary when every publican got a flash of what it might be like if Ireland qualifies for the World Cup. The level of national euphoria that we witnessed after that last minute of injury time goal against Hungary to scrape us through to the playoffs, shows that Irish people desperately want to have a reason to come together in the pubs again.

In the past decade, technology has robbed us of many social occasions as people cancel plans at the last minute with a quick WhatsApp or send 20 voice notes back and forth rather than actually meeting the friend for a drink and a chat in the pub.

In our interview with Heineken on-trade director Jason Cox (page 10), he says that young people are coming back to the pub, but that it has to be for an occasion or an experience. What better experience can one have than to meet your friends to watch your country play in a World Cup match?

The level of national euphoria that we witnessed after that final minute goal against Hungary to scrape us through to the playoffs, shows that Irish people desperately want to have a reason to come together in the pub again

In this issue, we have taken a close look at the NoLo market (page 38) and the huge changes in how people socialise. Gone are the days, when you have to avoid the night out if you didn’t want to drink alcohol. There are so many exciting emerging brands in the NoLo category and this is providing the opportunity to still use the pub as a means to socialise but doesn’t mean you have to consume alcohol to be there, if that’s your preference.

So cross all your fingers and toes that Troy, Séamus and the boys do the business in March so that we can all have a glorious football-filled summer in the pubs, and whether your punters are zebra stripping, enjoying their few pints or just loving life on the zeros, it really doesn’t matter as long as the gang it all there!

In the meantime, have a wonderful Christmas and a peaceful New Year. From the team at Drinks Industry Ireland, we’d like to thank you for your support throughout 2025 and we look forward to bringing you more news and views in 2026. Don’t hesitate to contact me with any feedback, news or views. I’d be delighted to hear from you.

Fionnuala Carolan, Editor

Fionnuala Carolan Editor

fionnualacarolan@mediateam.ie Twitter: @drinksind_ie

Quotes of the month

“Moderation is becoming mainstream. Many now “zebra stripe” alternating between alcoholic and nonalcoholic drinks, with a third starting or ending nights with low/no options. As alcohol becomes less central, venues that normalise moderation stand to benefit from this long-term cultural shift.”

“People appreciate quality from independent producers who are making higher quality, more sustainable spirits. We also believe that consumers prefer supporting smaller Irish producers.”

“With Christmas fast approaching, this is the moment for retailers to reinforce that confidence. A short pre-shift reminder, a quick refresher on ID protocols, a third-party audit to understand the gaps, and a manager’s visible support for refusal decisions can make the difference between a pass and a fail.”

Diageo appoints former Tesco boss as new CEO

n The former Tesco leader Sir Dave Lewis, will replace Debra Crew as the new CEO of Diageo. The company hopes that Lewis will revive growth and investor confidence when he takes over the role in January.

For the past five months, Diageo has been looking to replace Crew who left suddenly in July.  Finance director Nik Jhangiani has been running the business on an interim basis but he will revert to the finance role when Lewis joins the company.

Lewis, 60, ran Tesco for six years up to 2020, during a period of recovery for the retailer. He also spent almost three decades at Unilever, where he held executive committee roles overseeing marketing and business performance.

During his tenure at the helm of Tesco, the shares gained more than 50% and Diageo will be hoping that he can repeat that success for them.

Molson Coors announces Franciscan Well Brewery closure

n Molson Coors has recently announced the cessation of the Franciscan Well brands’ production early in the New Year, and as a result, it has proposed to close its Franciscan Well brewery in Cork.

In a statement, the drink’s giant said that this decision has not been taken lightly, and it is providing its 15 impacted employees with every support.

“Over the past decade, we have invested in the Franciscan Well Brewery and the brand portfolio, most recently refreshing the visual brand identity in November 2022, and releasing new product development with Well Hazy in early 2023 and the Docklands Series in

2024,” a spokesperson said.

“Unfortunately, despite great work from the team, in the face of a challenging craft beer category and other economic pressures impacting our customers and consumers, it has not been possible to grow the brands to the level needed to sustain the brewery as part of our UK and Ireland production network.

“Our local distribution partner will be working with customers in the coming weeks.”

Molson Coors noted that it has entered into a consultation process with its impacted employees and will work through this process with integrity and respect for everyone affected.

One year anniversary for Changing Times Brewery

n Changing Times Brewery, the independent brewery founded by the families behind some of Dublin’s best known pubs, celebrates one year in operation last month. To make the occasion they launched ‘Bleedin Red Ale’ which becomes the fourth draft product offered by the brewery.

Speaking about their first year in business, CEO of Changing Times Brewery and owner of The Bank Bar and Restaurant on College Green, David Chawke said, “It has been a really positive

first year of operation for Changing Times and we are very happy with how everything has progressed. Launching a new brewery in this market was always going to be a risk, but we are very pleased with how our brewery has been received. We have already carved out a sizeable, consistent customer base who seek out our products. Even more promising is that number seems to be growing week to week as more people give our products a try and as more venues begin stocking our beers.”

David Orren, CEO of Sentia

Sir Dave Lewis is the new CEO of Diageo

Jennifer Nickerson, managing director, Tipperary Boutique Distillery

Matthew Houliston, data & systems director, Serve Legal

Lorena Sampaio of The Bankers Bar, Trinity Street with a pint of the new ‘Bleedin Red Ale’ from Changing Times Brewery

Reward your team with tax-free CleverCards

For those in the hospitality trade, the end of the year often brings a familiar challenge: how to reward hard-working teams without creating extra admin or unnecessary cost. CleverCards is helping hospitality businesses do both, offering a simple way to deliver taxfree employee rewards under Revenue’s Small Benefit Exemption scheme.

Employers can reward up to €1,500 tax-free per employee each year – including directors and business owners. CleverCards enables businesses to send digital Mastercards instantly via email to their employees without any admin hassle like printing, postage, and manual handling or having to manage returns. CleverCards can be added to the mobile Apple Pay or Google Pay wallets, enabling secure, immediate spending anywhere in-store or online contactlessly.

Business owners can login to their CleverCards account and upload an excel file with their employees’ email IDs to send CleverCards to any number of employees instantly. They have real-time visibility, and zero risk of waste through lost or unclaimed cards. And unlike traditional gift cards tied to specific stores, CleverCards offers true

CleverCards enables businesses to send digital Mastercards instantly via email to their employees

flexibility. Staff can use their reward on what genuinely matters to them – groceries, fuel, utility payments, family treats, or essentials at any retailer.

With over 15,000 businesses already using the platform and the highest Trustpilot rating in the Irish market, CleverCards has become a trusted choice for meaningful, tax-efficient recognition. More at CleverCards.com.

Fierce Mild launches animated ad after award win

Fergal Carroll, Fierce Mild, AJ Crinion, Sky Media, Conor Kilduff, Love Irish Food, Cathal Byrne, Fierce Mild

Fierce Mild, Ireland’s character-first non-alcoholic beer, has launched “Brew Things Differently”, its first-ever TV campaign and the result of winning the inaugural Love Irish Food and Sky Media “Taste of TV” Fund. As the first-ever recipient of the €50,000 advertising fund, Fierce Mild was awarded a fully funded TV campaign and media investment to bring its story to screens nationwide. The new film - developed by The Public House and animated by world-leading studio Yukfoo Animation - will air exclusively on Sky over a six-week burst across entertainment, sport and lifestyle channels from early November.

The campaign takes Fierce Mild’s distinctive on-pack character, which was also created by The Public House, and makes him the star of the brand’s first TV ad.

Fergal Carroll and Cathal Byrne, co-founders of Fierce Mild, said: “Winning the Taste of TV fund was a huge milestone for us. As a young Irish brand competing with global giants, this opportunity gives us a powerful platform to reach more people and re-shape perceptions of non-alcoholic beer. This campaign brings our character to life and shows exactly what Fierce Mild stands for originality, flavour and confidence in doing things our own way.”

See the ad on YouTube here: https://youtu.be/VCwhlAnMhiw

Winners of the Edward Dillon & Santa Rita Estates SuperValu Off Licence of the Year Awards

Over 200 stores nationally were competing for the top four accolades with SuperValu Ballisodare coming away with the Overall Off Licence of the Year Award

On Thursday the 20 November the annual Edward Dillon & Santa Rita Estates SuperValu Off Licence of the Year Awards took place at the Kilkenny Ormonde Hotel with four SuperValu stores winning the top awards on the night. They were chosen out of over 220 SuperValu stores in Ireland from which 29 finalists came through the judging process.

The winners will enjoy an exclusive trip to Nashville to visit the home of Jack Daniel’s.

Each of the winners were presented with their awards by John Cassidy, commercial director of Edward Dillon and Terry Pennington, export director, of Santa Rita Estates. Speaking at the event, John Cassidy said: “It is a pleasure for Terry and I to present these SuperValu stores with their awards. Each year the competition is incredibly tough. Congratulations to the four winning stores and to all of the finalists. The dedication and hard work shown by every team is truly exceptional.”

The finalist stores were judged by Michael Cunningham.

Large Store Off Licence of the YearSuperValu Tralee

John Cassidy of Edward Dillon, Yvonne

O’Shaughnessy of Musgrave Retail Partners Ireland, Sandra Lynch and Billy Cronin of SuperValu Tralee, Kerry and Trisha Feely of Santa Rita

Small / Medium Store Off Licence of the YearSuperValu Enniscorthy

John Cassidy of Edward Dillon, Yvonne

O’Shaughnessy of Musgrave Retail Partners Ireland, Rosaleen Casey, Mary Murphy and Cormac Pettitt, of SuperValu Enniscorthy, Wexford and Trisha Feely of Santa Rita at the Edward Dillon and Santa Rita

Breakthrough Off Licence of the Year - SuperValu Clonakilty

John Cassidy of Edward Dillon, Yvonne

O’Shaughnessy of Musgrave Retail Partners Ireland, Eoghan Scally, Audrey Scally and Boris Calic of SuperValu Clonakilty, Cork and Trisha Feely of Santa Rita at the Edward Dillon and Santa Rita

Overall Winner SuperValu Off Licence of the YearSuperValu Ballisodare

Yvonne O’Shaughnessy of Musgrave Retail Partners Ireland, Thomas Packenham and Anthony White of SuperValu Ballisodare, Sligo Trisha Feely of Santa Rita and John Cassidy of Edward Dillon

The Laurels Clondalkin is named

Irish Pub of the Year 2025

Dublin celebrates as The Laurels Pub, Clondalkin wins Irish Pub of the Year 2025 and the Best Local Pub of the Year 2025

The Laurels in Clondalkin, Dublin 22 is celebrating being named National Pub of the Year at the Irish Pub Awards 2025. A cornerstone of the Clondalkin community for generations, The Laurels is renowned for its warm hospitality, quality food, and vibrant atmosphere.

Under the ownership of Louis Fitzgerald and led by an experienced team the pub has become a cherished “home from home” for locals. Its commitment to community shines through initiatives like the Laurels Cycle Crew, which has raised nearly €1.4 million for charity through events such as the Santa Cycle and Galway to Dublin Cycle.

Inside, guests enjoy freshly prepared meals made with locally sourced ingredients, a global-inspired cocktail

Overall Pub of the Year was awarded to The Laurels Clondalkin, Dublin. Tom Cleary, chair, LVA, Dave Kearney, head of Commercial North West, Diageo Ireland, winners from The Laurels Clondalkin, Dublin and Michael O’Donovan, president, VFI

menu, and weekly specials like Steak Nights and Family Friday Meal Deals. The pub’s entertainment offering includes live music every weekend, big-screen sports, and seasonal celebrations that bring people together across generations.

The Laurels also opens its doors

to local groups, hosting craft fairs, senior citizens’ afternoon teas, and outings with its long-running Golf Society. The Laurels isn’t just a pub, it’s the beating heart of Clondalkin. Winning the national title is a testament to its enduring spirit and community impact.

Innovative Pub of the Year sponsored by BOI Payment Acceptance: Nevins Newfield Inn, Mulranny, Co. Mayo

Best Outdoor Space sponsored by Bulmers: Mazlards Pub, Stoneyford, Co. Kilkenny

Best Tourist Pub sponsored by Fáilte Ireland: Taaffes Bar, Galway City

Tom Cleary, chair, LVA, Karl Douglas, strategic partner manager, BOI Payment Acceptance, winners from Nevins Newfield Inn, Mulranny, Co. Mayo, Michael O’Donovan, president, VFI

Tom Cleary, chair, LVA, Tommy Hannan, manager, Dublin Region, Fáilte Ireland, winners from Taaffes Pub, Galway City, Michael O’Donovan, president, VFI

Tom Cleary, chair, LVA, Ken McIntyreBarn, head of sales, Bulmers Ireland, winners from, Malzards, Stoneyford, Kilkenny, Michael O’Donovan, president, VFI

Best Match Day Pub, sponsored by Carling McHughs Bar, Carrick-on-Shannon, Co. Leitrim

Tom Cleary, chair, LVA, Alison Hunter, marketing manager, Carling, winners from McHugh’s Bar, Carrick on Shannon, Co. Letrim, and Michael O’Donovan, president, VFI

Best Local Pub sponsored by Diageo Ireland: The Laurels, Clondalkin, Dublin 22

Cleary,

LVA, Dave Kearney, head of commercial North

from The

Clondalkin, Dublin, and Michael O’Donovan, president, VFI

Best Food Pub sponsored by Musgrave MarketPlace: The Lobster, Waterville, Co. Kerry

Tom Cleary, chair, LVA, Gary Byrne, on-trade regional sales manager, Musgrave Marketplace, James Doyle from The Lobster, Waterville, Co, Kerry, Michael O’Donovan, president, VFI

Best Late-Night Bar sponsored by Irish Distillers Pernod Ricard: Dwyers of Cork, Cork City

Tom Cleary, chair, LVA, Brian Brown, on-trade sales director, Irish Distillers Pernod Ricard, winners from Dwyers of Cork, Cork City, and Michael O’Donovan, president, VFI

Best Music Pub sponsored by IMRO: 4 Dame Lane, Dublin 2

LVA, Seán Donegan, chief commercial officer, IMRO, winners from 4 Dame

Outstanding Customer Service sponsored by Edward Dillon: The Blackrock, Blackrock, Co. Dublin

Tom Cleary, chair, LVA, John Cassidy, commercial director, Edward Dillon Ireland and Northern Ireland, Noel Anderson from The Blackrock, Blackrock, Co. Dublin, Michael O’Donovan, president, VFI

Best Digital Innovator sponsored by Heineken: Biddy O’Dowd’s, Athlone, Co. Westmeath

Tom Cleary, chair, LVA, Jason Cox, on-trade commercial director, Heineken Ireland, Shannon Beatty, Chris Hewitt and Saoirse Ripley, Biddy O’Dowd’s, Athlone, Co Westmeath, and Michael O’Donovan, president, VFI

Tom Cleary, chair,

Lane, Dublin 2, Michael O’Donovan, president, VFI

Tom

Chair,

West, Diageo Ireland, winners

Laurels

Jason Cox, on-trade director of Heineken Ireland

Working to purvey the perfect pint

Jason Cox, on-trade director of Heineken Ireland talks to Fionnuala Carolan about his joy at working in the “iconic” Irish on-trade sector, the investment in educating bar staff and the ongoing work by Heineken to advance the quality of the zero zero category

Jason Cox is unique in that he enjoys working over the Christmas period. Since moving to Ireland from his native South Africa three years ago, he says he really loves Christmas in Ireland and enjoys the magical buzz of the pubs during this time.

He views this move to the Emerald Isle as a “fantastic personal development”. Having previously worked in Heineken South Africa for 10 years, and prior to that with South African Breweries he came armed with plenty of experience. He sees the opportunity to move to the home of his great grandfather as a dream come true.

Irish on-trade

Describing the current state of the Irish on-trade sector he uses the words “iconic” but “challenging”.

“It’s quite a challenging environment as you know and this is well documented especially by the numbers of pub closures in the last two decades, specifically in rural Ireland. However, I saw some research recently where consumer visits to the pub have remained top priority. From a discretionary spend perspective, consumers would forgo other luxuries instead of foregoing a visit to the pub. So the pub remains a priority. And you can understand why as it’s a special place and where people go to unwind, meet their friends and socialise. In the digital age, you are digitally connected but you are not personally connected and the pub allows that. It’s an important part of our culture.”

He alludes to the fact that many pubs are offering quiz nights, board games and live music to create an experience and entice younger consumers in, who have been less enthusiastic than previous generations about spending all of their free time socialising and placing more emphasis on health and wellbeing. However he feels like the tide is turning again. “There is a trend of the younger consumer coming back to the pub. In our experience, the publican has to work harder and the pub trade is becoming more occasion based. You can see on Halloween, pubs were buzzing. The consumer is looking for something different and I think the publicans have been very progressive in delivering that.”

He admits that consumers are going out less but when they go out they are willing to spend on what they want. “That’s how premiumisation is enabled. The challenge is having the right products on the bar to facilitate this,” he says.

Heineken Ahhh’cademy

As things get tougher in the market, publicans naturally turn to big brands they trust. Jason says there are a number of current activations in place to support publicans. One of the stand-out pieces is the Heineken Ahhh’cademy, now in its second year.

Jason explains what staff can expect. “We have trained a couple of thousand bar staff in everything from how to change a keg, look after glassware and engage with the customer and ensure that the experience is top notch in the pub. We’ve had great feedback on the programme and we are now in year two of a three year campaign. We aim to get to 10,000 by the end of the three years and we are well on track for that now.”

Staff can apply for a place on the Heineken Ahhh’cademy through Heineken sales reps or through the Heineken ordering platform called Eazle. “We‘ve had it in venues from Dublin to Galway. We added Dundalk this year, and we’ve done Cork and Limerick. It’s a one day course but it’s supported by our bar staff community so they will have online access to all the information they were trained on. They have an update on trends and reminding them what is happening from a quality perspective and we also offer them some promotions in the community so it creates a bit of fun,” says Jason.

What does the brand get back from a programme like that I wondered? “We highlight Heineken’s quality

Pictured at the Heineken Brewery Ireland, Cork at the launch of year two of the Heineken Ahhh-cademy for the on-trade were Jonathan Barry, regional sales manager, Heineken Ireland; Jason Cox, on-trade director, Heineken Ireland; Michael O’Donovan, president VFI; Aisling O’Brien, on-trade channel manager, Heineken Ireland and Brian Foley, communications and public affairs manager, VFI

as a leading brand and we get great feedback from the staff and publicans. The care of the glasses is improving. If the glass is washed properly and looked after, we can ensure that the pint that the consumer is receiving is at the standard the consumer deserves. We have had feedback from the publicans that the ability of the staff to change kegs and manage stock has really improved which has a knock-on effect for the publicans. If managed properly there can be less wastage in the bar. The staff that come on the programme become promotors of the programme. We are seeing that a rising tide lifts all boats type of effect.”

We have since invested a lot in Heineken 0.0 on tap and it was the first zero zero on the counter. That investment shows the importance of the zero category and investing ahead of the curve so Heineken did see the opportunity and still sees the opportunities ahead

Glassware

Speaking of glassware, Jason explains just how important they view the care and usage of branded glasses. “We promote using a Heineken glass with a Heineken product. That would be a core fundamental. We have even gone so far as to measure that in the market so our staff will go out and are trained to promote using the right glass. We launched the Heineken 0.0 star glass a couple of months ago and wanted to make sure usage was right and we’ve even designed the glass to make it as easy as possible for the bar staff to handle.”

Zero zero movement

It’s impossible to ignore the rise of zero zero drinks on the market and Heineken 0.0 is surely one of the most prolific drinks in the category and Jason says its success can be attributed to considerable investment to bring it to where it is today.

“We launched Heineken 0.0 in 2018 in Ireland and we were one of the first players on the market. We have since invested substantially in Heineken 0.0 on tap and it was the first zero zero

on the counter. That investment shows the importance of the zero category and investing ahead of the curve so Heineken did see the opportunity and still sees the opportunities ahead. If you think of the investment behind the quality of our draught systems and how we are pouring and innovation to make sure you are getting the top quality.”

Zero zero beer accounts for more than 2.5% of the overall beer market, but it is in double digit growth over the last few years and it’s accelerating as it becomes more available. The company has had a big drive over the last two years to ensure that there is Heineken 0.0 on the taps in many more pubs and it is available in over 3,300 pubs around the country now.

Jason has observed the growing trend recently in a bar in Mullingar. “The pub is down the road from the GAA pitch and the publican said that zero zero has actually grown his business” he explains. “He said the GAA players and spectators come in more often and zero drinks allows them to stay in the venue for longer. With a big group, they will sit and have a few zero zeros rather than just one soft drink and head off.”

Jason’s observation, having worked

in different global markets, is the publican in Ireland has been the most progressive on the zero zero category. “They’ve embraced the category and it’s constantly a topic on the agenda for publicans from some of the really big pubs,” he confirms.

Upcoming and successful campaigns

Heineken is currently promoting partnerships in rugby and in the Champions League where they are inviting consumers to attend games across Europe and of course, local games in Ireland.

We have trained a couple of thousand bar staff in everything from how to change a keg, look after glassware and engage with the customer and ensure that the experience is top notch in the pub

However a campaign that really stood out for Jason was the pub succession campaign which happened a few months ago and was received very well globally. He explains the background to it. “The principal behind it is that Irish pubs are more than just businesses, they are cultural hubs. They are part of the community. There is a bar out on the Aran Islands called McLoughlin’s and it faced the risk of closure after three generations. We wanted somebody with the surname McLoughin to take over. We put billboards up from New York to Sydney and there were digital campaigns going around and we tried to get the conversation going on the pubs and the succession around the pub. We had a couple of thousand applications to take over that pub and created a lot of talkability around the importance of Irish pubs and the special place it holds in not only Irish hearts but anyone who has walked into a traditional Irish pub around the world. That reflects our commitment on supporting the on-trade in Ireland. It’s a social arc between generations.”

Living with his wife Kerry and two boys Cooper, 15 and Dillon 12 in the South Dublin suburb of Rathmines, Jason is enjoying his Irish experience and says there was no contest between staying in Ireland or returning to South Africa for the holidays.

“Christmas is too special here in Ireland to leave. The pubs go to town decorating and offering a great service. I’ll balance work and enjoying an Irish Christmas this year!” n

The Heineken Star glass was launched this year to promote correct glass usage

Keeping the West alive

For over two decades, John Nevin has kept the doors of his family’s rural pub open seven days a week, weathering recessions, restrictions and rising costs. Now, thanks to the Great Western Greenway and a loyal mix of locals and tourists, Nevin’s of Newport is proving that rural hospitality still has a strong heartbeat in Co Mayo

In the wilds between Newport and Mulranny, Nevin’s of Newport stands as both a landmark and a lifeline. “We’re out in the sticks really,” says publican John Nevin, with characteristic understatement. “Mulranny is about three and a half miles from us and Newport is six and a half. It’s a destination venue.”

That sense of destination has become central to the success of Nevin’s, a family-run bar, restaurant and guesthouse that has adapted, expanded, and modernised over the past two decades without ever losing its warmth or local character. In a region where rural pubs have dwindled, Nevin’s has managed to not only survive but thrive, thanks in no small part to the tourism renaissance sparked by the Great Western Greenway, Ireland’s pioneering off-road walking and cycling trail.

A year-round business in a seasonal world

Tourism is now the backbone of the Mayo economy, and nowhere is that more evident than in Newport, the midpoint of the Greenway trail linking Westport to Achill. But as John is quick to point out, the West of Ireland still lives and dies by its seasons.

“We’re a year-round business,” he says, “but our busy time would be June until the middle of September. That’s when we make a profit. The rest of the months we’d be breaking even, and a few months - November, December, February - we’d make a loss. But we stay open seven days a week, all year round. You need to have additional staff so that can happen.”

It’s a commitment few rural venues can sustain, and it comes at a cost. “Staffing is one of the biggest

John Nevin of Nevin’s Newfield Inn, Co Mayo, the family-run bar and restaurant that’s become a Greenway favourite

challenges we face,” John admits.

Since Covid, recruiting has been difficult, particularly in such a remote location. Today, around 30% of his 45 staff are foreign nationals, a mix of short-term and long-term workers.

“We’ve had to rent houses in the locality for staff to live in,” he explains. “That’s what we had to do to entice staff out here.”

The Nevin family themselves are deeply involved in the operation: John runs the show alongside his wife Anne and daughters Emily and Hannah, with long-serving manager John-Joe McNamara providing key support.

“It’s very important to have a good team around you,” John says. “You don’t mind paying staff well if they’re good. We split all tips evenly between everyone, the kitchen, office and floor. The customer experience depends on all staff pulling their weight.”

From small shop to full-scale hospitality hub

The Nevin family bought the pub when John was 14. “I would have always helped out and I always liked the bar business,” he recalls. When his parents retired in 2001, John, then working as a production manager in manufacturing, decided to take the leap into hospitality full time. “It started off as a small pub and a shop,” he says. “We didn’t spend

much money, just the essentials. Then the smoking ban came in and drinkdriving laws got a lot stricter. We realised we needed to change.”

That realisation marked the beginning of a transformation. By 2004, Nevin’s had a commercial kitchen and guest bedrooms, followed by a function room in 2006. “We built a food business from scratch,” John says. “Customer care was the big thing for us. We knew we had to look after the customer.”

When the financial crash hit soon after, Nevin’s tightened its belt but never stopped improving. “We kept the heads down,” he says. “We wouldn’t go too long without refurbishing something. The place has to always look clean and fresh.”

The Greenway effect

If resilience kept Nevin’s afloat, it was the Great Western Greenway that gave it new life. The 42km route from Westport to Achill, which was Ireland’s first dedicated Greenway, transformed North Mayo’s tourism fortunes when it opened in 2011. It brought walkers, cyclists, and families into towns that had long struggled for footfall.

“It encouraged people to take holidays at home,” John says. “It was probably one of the first Greenways in Ireland to open, and it ran from

Newport to Mulranny and we were right in the middle of it.”

John saw the opportunity immediately. “I talked to some of the local landowners to see if I could access through their lands to connect the pub to the Greenway. It cost a nice bit, but we got support from Mayo County Council. It’s about 500 or 600 metres from the trail to the pub, and it made a huge difference. Suddenly we were getting hikers in for lunch and the guest rooms were full every night.”

It’s a perfect example of local initiative complementing national tourism infrastructure, a story repeated across Mayo, which welcomed record numbers of domestic and European visitors last year. “The landowners who gave up their land for the Greenway won the Meitheal Award,” John adds. “They did it for tourism, for locals to walk, for children to cycle safely. It’s been great for everyone.”

Adapting through adversity

Like every pub in Ireland, Nevin’s faced its toughest challenge during Covid. “It was a very difficult time,” John says. “You didn’t know when you’d be open or closed.” True to form, he saw an opportunity amid uncertainty by investing in an outdoor dining area. “We built it out the back, got planning permission and licensing for it, and it’s

amazing the difference it made. With restrictions, it fitted about 30, but it kept us trading.”

That space is now a permanent feature, complemented by a covered seating area at the front, complete with a roof to block the summer sun. “We get a lot of stags and hens, and families too. It’s lovely out there in the summer.”

The business has continued to expand: Nevin’s now has 12 guest bedrooms, eight campervan sites, and can serve up to 120 diners in the function room. “In the city, you can rely on footfall from the street,” John says. “We have to entice people here. Campervans are great — they park up, come in for a meal and a few drinks, then go cycling on the Greenway.”

The location also benefits from nearby attractions: Achill Island, Ballycroy National Park, and Mulranny Golf Club all bring visitors through the door. “We get a lot of bus tours and small weddings too,” John adds. “You have to keep looking at new ways to create business.”

Technology meets tradition

The natural beauty isn’t the only draw to Nevin’s though. A very novel addition a few years ago has also put this place on the map. Nevin’s is one of the first pubs in Ireland to introduce service robots. “We have two robots that work on the floor,” John explains with a smile. “They carry up to eight plates from the kitchen so staff can spend more time with customers. They’re a great novelty for kids and

older people as they don’t expect to see that in a rural pub in Co Mayo!”

Far from being a gimmick, the robots represent John’s pragmatic approach to modern hospitality. “They’re a way of improving efficiency, not replacing staff,” he says. “A hospitality business still needs the human touch.”

Challenges and change in the trade

Like many publicans, John has strong views on the pressures facing the drinks and hospitality sector and the recent changes to the VAT rate made

in October’s Budget was music to his ears. “The VAT rate change is very important to us,” he says. “I’ve been lobbying for this for years. You can see how many restaurants have gone out of business. Costs have gone phenomenal, food, insurance, energy. My insurance went up 15% this year for no apparent reason.”

Still, he remains pragmatic. “I don’t mind wages going up or autoenrolment for staff. They’re building up a rapport with the customer and they know what the customer needs so that’s invaluable.”

He’s also exploring solar panels and other sustainability measures, reflecting a growing awareness across rural hospitality that long-term efficiency is key to survival.

The beating heart of the community

Despite its growth, Nevin’s remains true to its roots as a community hub. “We’re central to the community here,” John says. “If people need a lift home, that’s the reality of what we do down here. Occasionally we have to jump in and help out. We sponsor the local GAA senior team and help out wherever we can.”

With tourism from mainland Europe increasing via Ireland West Airport Knock, Nevin’s welcomes a cosmopolitan mix of guests: Americans, French, Germans, and Italians are regulars. “The Italians are probably the highest number,” John notes. “Knock Airport is a great addition to us. It’s only about 40 miles away.”

Yet for all its international reach, the pub’s spirit remains unmistakably local. “You have to be here for your customers,” he says simply. “That’s what keeps it all going.”

Looking ahead

Two decades on from taking over the family pub, John Nevin is still astonished at how far the business has come. “I never thought I’d be running something this size,” he admits. “But it’s like everything, you just have to keep moving forward.”

With a new kitchen expansion underway, a loyal team, and a steady stream of Greenway cyclists passing the door, Nevin’s of Newport stands as a model of rural resilience, blending tradition with innovation, and proving that the right mix of community spirit and tourism can keep the West alive. n

Nevin’s has two service robots that work on the floor. They can carry up to eight plates from the kitchen to the tables so staff can spend more time with customers

Pictured is the outdoor dining area built to help trade through Covid but has become an important part of the business

A festive wake-up call for drinks retailers

Matthew Houliston, data & systems director at Serve Legal outlines the compliance figures around serving alcohol and while there is a rise in the national average of young mystery shoppers correctly challenged for ID, the detail beneath the data still points to areas of concern

Matthew Houliston, data and systems director at Serve Legal

The 2025 compliance figures from Serve Legal are in. The company has now completed more than 200,000 compliance audits across UK and Ireland this year - a significant milestone that offers a detailed view of how retailers are performing. Encouragingly, the data shows a steady improvement in alcohol pass rates since the post-pandemic dip.

In 2021, 77% of our test purchases resulted in a pass, meaning the young mystery shopper was correctly challenged for ID. That number fell slightly to 76% in 2022 and 74% in 2023, before climbing back to 77% in 2024 and 79% so far this year.

That return to pre-2020 levels is good news. It reflects how hard retailers and hospitality businesses have worked to rebuild teams, retrain staff, and re-establish consistent standards. But while the national average is rising, the detail beneath the data still points to areas of concern, and some that may soon require an entirely new approach.

Weekends and evenings remain a challenge for retailers

Across all our audits, there’s now an 8% difference between morning and evening compliance. During weekday mornings, pass rates are strong, but

With Christmas fast approaching, this is the moment for retailers to reinforce that confidence. A short pre-shift reminder, a quick refresher on ID protocols, a third-party audit to understand the gaps, and a manager’s visible support for refusal decisions can make the difference between a pass and a fail

they drop to 74% at weekends and 72% in the evenings.

This pattern has been consistent for years. The reasons are as familiar as they are fixable. Weekend shifts often bring less experienced, parttime or temporary staff; typically, students who may not yet feel comfortable refusing a sale. Those same hours also coincide with the highest volumes of alcohol transactions, where tills are busy and the pressure to serve quickly is greatest.

It’s not that staff don’t know the rules; it’s that confidence and consistency drop when the environment changes. That’s the real compliance gap; not a lack of awareness, but a lack of assurance in applying the policy when the stakes feel higher.

With Christmas fast approaching, this is the moment for retailers to reinforce that confidence. A short pre-shift reminder, a quick refresher on ID protocols, a third-party audit to understand the gaps, and a manager’s visible support for refusal decisions can make the difference between a pass and a fail.

Lessons from another category: energy drinks

We’ve seen what can happen when retailers take ownership before legislation demands it.

Take energy drinks as an example. Serve Legal’s data shows compliance in this category has risen from 67% in 2021 to 77% in 2025 (year-to-date). There’s no legal requirement (yet!) for age checks here, but many retailers have voluntarily introduced “over 16” policies and staff training, anticipating future regulations.

Those who did are now reaping the benefits, not only in compliance performance but also in public trust. Our audits also highlight just how much difference human interaction makes. When staff made eye contact before completing a sale, pass rates rose to 80%. When there were none, they fell to 41%. Likewise, older and more experienced staff achieved 85% pass rates, compared to 48% among those under 20.

It’s another clear reminder that effective compliance isn’t just about rules and signage, it’s about confidence, communication, and culture.

Digital ID: on the horizon

Another shift is coming, and it will redefine how age-restricted products are sold and verified.

The UK government recently confirmed that Digital ID will soon be accepted for alcohol purchases, and it’s unlikely Ireland will be far behind. When that change arrives, it won’t just affect the supermarket checkout. It will extend to home deliveries, click-andcollect services, self-checkout systems, and table-ordering apps, every channel where alcohol changes hands.

Digital ID has the potential to reduce errors and speed up service, but it also brings new risks. Systems can fail; processes can be misunderstood; technology can’t replace judgment. Retailers will still need trained, confident staff who know how to manage exceptions, verify legitimacy, and uphold

the wider community), the businesses that lead on responsibility are the ones that thrive long term.

Heading into the busiest season of the year

The final weeks of the year always test systems and standards. High sales volumes, temporary staff, and long shifts create the perfect storm for missed checks. But that’s also when compliance matters most.

The data shows us that the fundamentals work: clear policies, confident staff, and consistent leadership. The challenge is maintaining those standards under pressure. As festive trading ramps up, every retailer should be asking:

• Are part-time and temporary staff members as confident as full-time weekday ones?

Weekend shifts often bring less experienced, part-time or temporary staff; typically, students who may not yet feel comfortable refusing a sale. Those same hours also coincide with the highest volumes of alcohol transactions, where tills are busy and the pressure to serve quickly is greatest

standards when automation doesn’t.

Those who start preparing nowby auditing their digital readiness, updating staff training, and reviewing policies - will be in a far stronger position when regulation catches up.

Why early action matters

The energy drinks example is instructive for alcohol retailers. A 10% improvement in compliance came from voluntary action, not legislation. Those retailers recognised that demonstrating due diligence early is good business, not just good compliance.

Waiting for laws and fines is a reactive approach. Acting on data and foresight is a sustainable one. In a sector where reputation is built on trust (with customers, regulators, and

• Do they feel empowered to challenge for ID without hesitation?

• And are we ready for the next phase of compliance, where Digital ID becomes part of the landscape?

Five years’ worth of Serve Legal data tells a clear story. Compliance in the UK and Ireland is recovering and improving, but the pressure points remain the same; busy hours, young staff, and inconsistent confidence. The retailers who close that gap will not only protect themselves but lead the way as the sector modernises.

Digital ID may change the tools we use, but it won’t change the principle: responsibility still depends on people. The best compliance systems in the world still rely on someone making the right call at the right moment. That, ultimately, is what these numbers show. n

Tipp top tipples

Jennifer Nickerson, MD Tipperary Boutique Distillery, is the only female whiskey distillery and poitin producer in Ireland. Her husband Liam is the sixth generation of the Ahearn Family to grow and harvest barley on the land situated at Ballindoney outside of Cahir in Co. Tipperary. She tells Drinks Industry Ireland about their recent success with their premium Single Estate Whiskey Distillery and how she’s focused on setting up ‘new traditions’ in their sustainably run distillery

Congratulations on your double win at the Irish Made Awards! How does it feel to be recognised not only as the overall winner, but also for your leadership in sustainability?

What an honour for us all! We are still on a high! We felt ‘seen’ and both awards were a testament to the hard work that goes into running our grain to glass distillery. Sustainability has always been an important part of our vision for the distillery and to be recognised and rewarded for that is everything!

What do you think sets Tipperary Boutique Distillery apart from other Irish whiskey producers in that regard?

Home-grown spirits from our own barley, grown, harvested and distilled on our farm take time, whiskey in particular. Distilling and overseeing cask finishes requires infinite patience and our size and autonomy also affords us the opportunity to do that and to still choose to create some truly original spirits. I believe that we can take chances on different spirits that other, larger distilleries might not be able to.

Sustainability is clearly a core part of your success story. Can you tell us more about the specific practices or innovations that you engage in?

We were the first distillery to run our stills using solar power in Ireland. Plus, we grow our own grain and use water that runs underneath the distillery on our own farm, making it more sustainable with less food miles involved. We also don’t have any waste products with all of our co-products (spent grains and pot ale) having the ability to be spread to

Jennifer Nickerson, MD Tipperary Boutique Distillery

land or fed to animals such as pigs or cows. So it’s an entirely sustainable process in that everything that we use can go back to the land.

The Irish whiskey scene has grown rapidly in recent years. How do you balance staying true to traditional distilling roots while also pushing for innovation and differentiation?

This is a time in Irish whiskey when everyone is experimenting and everyone is trying to figure out what works best for their spirit. We are ourselves experimenting by working on fermentations, distillations, cuts, maturations, maturation lengths and cask types.

Because we have had such a massive upsurge in the number of distilleries in Ireland, we can only believe that everyone is going through an experimental process presently. We have concentrated on our innovation and we’re not afraid to try a mezcal or sake finish on a single malt, a rioja finished gin or to distill an apple brandy as we have done in conjunction with our neighbour Con Traas from the nearby apple farm.

Opportunities abound, as we know that whiskey aficionados are choosing ‘less but better’, meaning that they are happy to buy smaller amounts of whiskey, but that it needs to be great

But at the same point in time, we are aiming to create spirit that will stay true to its roots, within the parameters of GI and also be part of a future tradition. We want to set up a spirit that we can look back on in 10, 20, 30 years’ time and be proud of, so I suppose we are in the midst of setting up ‘new traditions’ now in some respect.

What opportunities or challenges do you see in the whiskey distilling space?

Opportunities abound as we know that whiskey aficionados are choosing ‘less but better’, meaning that they are happy to buy smaller amounts of whiskey, but that it needs to be

great. This clearly fits into our model to produce smaller amounts of better, authentic home-grown Irish single malt.

In particular, we would love to secure more support from larger retailers - chains and duty frees –whose customers would appreciate the opportunity to support smaller, authentic Irish distilleries such as our own.

Your new Rocking Rioja Gin is a bold move, maturing an Irish gin in a Rioja cask for three and a half years is something we haven’t seen before. What inspired you to experiment with this particular combination of Irish and Spanish influences?

In truth, I had a beautiful Bodegas Faustino Rioja cask and had some gin going a begging from a distillation. My curiosity was piqued as to what would happen if I combined the two and

wow, was I rewarded! It’s a wonderful gin which is picking up quite a bit of interest. Again, our size and autonomy allows us to experiment and create some wonderful spirits like this!

With only 430 bottles available, this release is clearly something special. Is this a one-off experiment, or do you see a future for cask-matured gins as part of your broader innovation strategy?

Oh, we’ve already had a number of people interested in gin maturations so hopefully that will be something that we will see a lot more of in the future. Watch this space!

Looking ahead, what’s next for Tipperary Boutique Distillery?

My dream would be to see our spirits celebrated in more bars and on shelves in Ireland and we’re working hard on making this a reality.

Finally, if you had to pick a favourite drink, what would you choose?

I think it would have to be our cornerstone HGB Sherry Cask Finish 8 Year Old Single Malt which we are just about to release now in time for Christmas. It’s literally bursting with ‘Christmas Cake’ flavours – cherries, sweet red fruits, spices like cloves, cinnamon. It’s a really rich impactful spirit, yet it’s very approachable and won’t overwhelm someone who’s new to whiskey. It’s a fantastic drink – maybe the best thing that we have released so far and we certainly took heart in its winning a coveted Gold Medal in the Irish Whiskey Masters Awards 2025 before its much anticipated general release later this month. n

Their HGB Sherry Cask Finish 8 Year Old Single Malt which they are just about to release in time for Christmas is “literally bursting with ‘Christmas Cake’ flavours”

Tipperary Boutique Distilery has concentrated heavily on innovation including distilling an apple brandy in conjunction with their neighbour Con Traas from a nearby apple farm

The distillery engages in plenty of innovation across their whiskey and gins

Opening of ‘The Exchange’ Bar and Restaurant, Temple Bar

held at NYX Hotel Dublin Christchurch, Exchange Street Upper on 16 October

Joanna Masiarek and Michele Maher

Andrea Gilligan

Ben and Ciara Donohue

Kalin Goldstone and Bryan Ndego

Whitney Demi and Oyin Adeyemi

Deric Hartigan and Ellen Keane

Emma O’Hara and Niamh Tierney

Lucia McMahon and David Collins

Kombeara launches Ireland’s first hard Kombucha

held at Mitchell & Son Wine Merchants in Dublin on 29 October

Anna O’Connor

Billy Kiss

Sophie Tarzan, Dasha Makaroff and Tobi Okwo

Jim Sheridan and Feargal Harrington

Keith Barry and Feargal Harrington Julian Uzama and Frances Ejiogu

Joanna Clusky and Avila Lipsett

Kiki Henrys

Nice Celine and Rihanna Malala

Nkem Isede and Alyssa Paiva

How to prepare to avoid issues at the work Christmas party

Caroline

Reidy,

managing director of NFP HR Solutions, explains how to effectively manage employee Christmas parties to avoid controversy and instead ensure they are used as a way to boost employee morale

As the festive season approaches, many employers look at this time of year as a fantastic opportunity for employees to come together, celebrate the festive season, and strengthen team bonds. These events often boost morale and foster unity, helping to create personal connections that positively influence workplace attitudes and overall atmosphere. Festive social events also afford employers and management a chance to show appreciation for the hard work and dedication of staff throughout the year - something that can increase motivation and contribute to improved performance going forward.

However, successful events don’t happen by chance; thoughtful preparation can help the event be impactful, enjoyable and without controversy.

Before the event

• Gather suggestions from employees on what they would like to do, ensuring best use of company funds.

• Ensure that the event and location is inclusive and considerate of all employees.

• Remind staff that it is a company

social event and you want to ensure that all employees enjoy the event. With this in mind, you ask staff to be mindful of company policies and procedures on the night, with particular note to:

• Dignity at work

• Bullying, harassment and sexual harassment

• Disciplinary & grievance

• Company events policy

• Company social media policy

• Consider circulating a Christmas party memo in advance of the Christmas party with signposting to drinkaware.ie

Communication with employees is key but it is important to keep the tone light so as not to detract from the positivity of a company event!

Tips for during the event

• If you are going to provide free alcohol, consider placing a limit on the amount provided. Ensure there is plenty of non-alcoholic options. It is also a good idea to make sure

that there is plenty of food available throughout the night.

• Where an employee appears to have consumed too much alcohol it would be advisable for the company to arrange transport home to ensure their health and safety.

• If a disciplinary incident occurs during the event, do not discipline any employees at the party itself and deal with the incident in line with the company’s policies when you are back at the office.

What can go wrong?

In the case of A Beverage Company v A Worker (UDD2132), the employer organised a Christmas party in a hotel. The Complainant, a male employee and his colleagues were all invited to attend. The company arranged that the hotel would provide a discounted room rate for staff who chose to stay at the hotel that night. A little over two months after the party had taken place, a female employee complained that she had been sexually

Caroline Reidy, managing director of NFP HR Solutions, a HR and employment law company

assaulted in her hotel bedroom by the male employee on the night in question. The employer initiated the disciplinary procedure and at outcome stage the male employee was dismissed for gross misconduct. The male employee appealed internally but was unsuccessful and as a result, he initiated a claim under the Unfair Dismissals Act 1977 (as amended) and lost his case at the WRC, appealing then to the Labour Court. The Labour Court ruled that the event was sufficiently connected with the employment and that the disciplinary policy was applicable. The Court’s decision here is significant as it draws a clear connection between the employment relationship and an incident that occurred outside of working time and outside of the workplace.

In 2020, the WRC ordered an employer to pay €25,000 in compensation, for the sexual harassment of an employee at a social outing even though the employer had not formally organised this event. Staff had agreed to meet in a local pub after work to watch a match. All

staff were present in the same area of the pub when one employee was subject to inappropriate touching by her employer during the evening.

The WRC ruled that the employer was liable for the sexual harassment as this occurred in the course of the complainant’s employment. The employer was also instructed to undertake an independent audit of its Dignity and Respect at Work policy and to circulate this to all employees.

If events don’t go as planned

Even with the best preparation, things can sometimes go wrong. If an incident occurs during the event or an allegation is raised afterward,

it’s essential that the employer or management handles the matter exactly as they would if it happened during normal working hours.

Stay calm, remain impartial, and avoid making assumptions about what took place. Do not take disciplinary action on the spot. Instead, once back in the workplace, gather all the facts and follow your grievance and investigation procedures carefully and consistently.

Wishing all readers a happy and peaceful Christmas!

If you require further support or advice relating to HR, please do not hesitate to contact us at www. nfpireland.ie / (066)7102887. n

Time to cheers!

Ireland’s drinks industry is raising the bar this festive season, blending tradition with bold innovation. Drinks Industry Ireland reports on the many brands set to make a splash this Christmas season

This feature brings together the best of what’s landing on shelves and back bars for Christmas 2025, from whiskey steeped in folklore to cocktails crafted with flair, from global icons unveiling new looks to independent distilleries charting bold new paths. It’s a season worth raising a glass to.

A

timeless whiskey pour

Paddy Irish Whiskey is raising a glass to a bold new look - while keeping the award-winning recipe that has made it one of Ireland’s best-loved whiskeys since 1779.

The distinct triple blend of grain, malt and pot still Irish whiskey has been enjoyed for generations, at home and around the world. Whether neat, over ice, or mixed into a Paddy Apple Lemonade, the smooth, mellow flavour remains unchanged.

Paddy new pack design honours its roots and namesake, Paddy Flaherty, the travelling Cork salesman who carried his love of whiskey to every corner of the county. Blending heritage with modern appeal, the refreshed

look is built to stand proud on shelves and back bars worldwide.

As a global leader in Irish whiskey, the new Paddy look signals a commitment to growth and securing the brand’s future for years to comeon shelves, behind bars and in glasses everywhere.

Rooted in the spirit of Sligo

This Christmas, Hawk’s Rock Distillery invites whiskey lovers to savour the spirit of the season with Garavogue 20-Year-Old Single Malt Irish whiskey, the first release from Sazerac’s newly rebranded distillery on the shores of Lough Gill.

Crafted by master blender Helen Mulholland, Garavogue is a celebration of balance, warmth and discovery, the kind of whiskey made for slow evenings and meaningful moments shared with family and friends.

Double-distilled and aged in a complex mix of casks – including French Muscat, French Sauternes, Spanish Pedro Ximénez Sherry and Barbadian Rum, Garavogue 20-YearOld opens with aromas of vanilla, warm peach and spun sugar, before revealing layers of buttery apple, citrus and sweet spice.

“There’s a richness to Garavogue that feels perfect for this time of year,” says Mulholland. “You get those indulgent notes of vanilla, fruitcake

and honeyed spice from the cask finishes, with a warmth that builds and lingers. It’s one to sip, savour and share.”

Inspired by the Garavogue River that runs through Sligo town to the Atlantic, this inaugural release pays homage to the landscape and people who shape it. Housed in a distinctive crescent-shaped bottle with wavepattern detail, Garavogue 20-Year-Old makes an elegant gift for collectors and whiskey connoisseurs alike.

Recently named as the “Best Irish Whiskey” in the 2025 Esquire Spirit Awards, Garavogue is available in limited quantities at a suggested retail price of €199 (700ML) through select distributors in Ireland, the UK, the US and Duty-Free, and from the Celtic Whiskey Store online.

A masterclass in smooth

For years, whiskey has been boxed in as a fireside sipper, but Fercullen Irish Whiskey is helping rewrite that

Fercullen Irish Whiskey offers a commitment to quality, and a forward-thinking approach to how whiskey can be enjoyed

Garavogue is crafted by master blender Helen Mulholland

Paddy Flaherty, the travelling Cork salesman carried his love of whiskey to every corner of the county

Cheers to drinks in the this ChristmasGood Room

CHRISTMAS DRINKS

narrative, one glass at a time.

Crafted by the skilled team at Powerscourt Distillery, Fercullen 15 is a masterclass in smooth, layered elegance. Its rich vanilla, soft spice, and honeyed grain character shine equally well served neat, on the rocks, or as the base of a winter cocktail. In fact, its creamy finish and refined balance make it a standout in highballs, whiskey sours, or even a bold take on a whiskey spritz.

The rising interest in lighter whiskey

mountains, a commitment to quality, and a forward-thinking approach to how whiskey can be enjoyed.

Fercullen invites you to look beyond the traditional and explore whiskey in a whole new light. Fercullen 15 and the entire Fercullen range of whiskeys are available through Barry and Fitzwilliam or directly from Powerscourt Distillery.

Introducing the world’s first Irish cream liqueur infused with a Dubai chocolate twist

Raise

the bar.

been a viral sensation since December 2023 when an influencer debuted eating a bar on TikTok.

Now we can announce the arrival of the very first Dubai Chocolate Style Irish Cream Liqueur, an extravagant fusion of Irish and Dubai heritage, combining velvety smooth Irish Cream Liqueur with rich flavours of pistachio and kataifi pastry. Feeney’s Dubai Chocolate is crafted from local Irish cream blended with barrel-aged Irish single malt, with a nutty, chocolatey twist

Feeney’s Dubai Chocolate Style Irish Cream Liqueur is likely to appeal to those who appreciate gourmet and artisanal products

offering a luxuriously smooth texture and taste.

Dubai Chocolate Style Irish Cream debuted exclusively at Dublin Airport in September, where Feeney’s is the number two brand in travel retail by volume and value, and is now also available from Dublin Liberties Distillery, via theDLL.com, with further retailer listings in Ireland, Germany, Hungary and the US.

Feeney’s Dubai Chocolate Style Irish Cream Liqueur is likely to appeal to those who appreciate gourmet and artisanal products and are drawn to premium, limitededition trends, it’s also an ideal gift purchase. An allyear-round drink, it can be enjoyed best on the rocks, or in an indulgent warming hot chocolate.

Craft Cocktails has Christmas covered with new Espresso Martini flavour

Craft Cocktails have launched a brandnew flavour to elevate your at-home tippling in time for the silly season. The new Espresso Martini, the cocktail that turned the after-dinner drink into a party starter, joins Craft Cocktails’ awardwinning range of colourful bottled cocktails, made in Ireland using premium sprits, 100% natural ingredients and some serious bartender know-how.

Dark and delicious, the Espresso Martini mixes premium vodka with rich coffee liqueur and smooth coffee for a

The Irish cocktail company’s limitededition ‘All Wrapped Up’ Christmas line-up includes the

silky, bittersweet cocktail, ready to drink – just chill, shake, and pour over ice. With the return of their limited-edition trio of festive favourites, alongside their much-loved personalisation service, Craft Cocktails have you covered for Christmas.

The Irish cocktail company’s limitededition ‘All Wrapped Up’ Christmas line-up includes the Mistletoe Margarita, Festive Old Fashioned and Gingerbread Punch, with retro wrapping paper inspired labels.

Craft Cocktails’ popular personalisation service also allows customers to get creative this Christmas by adding their own message to a bottle. Available exclusively online, with delivery nationwide, it’s a great Secret Santa gift or Christmas card with a difference.

Craft Cocktails are available in a selection of sizes, the small 200ml size serves two, priced at €12.50 it makes an ideal stocking filler. A special 500ml size is available in retail stores only, serving five and priced at €25, it’s perfect to bring to the party! The large 700ml size serves seven and is priced at €35, great for under the tree or sharing in front of the fire.

Follow @irishcraftcocktails on Instagram to be the first to know about news, launches and events.

200 years of Old Comber Whiskey

Old Comber Whiskey is celebrating its bicentenary with the revival of its famous Single Pot Still Whiskey. Crafted from field to glass at The Echlinville Distillery and distilled solely from barley grown on the distillery farm, Old

Mistletoe Margarita, Festive Old Fashioned and Gingerbread Punch

The new Espresso Martini joins Craft Cocktails’ award-winning range of colourful bottled cocktails

Comber is Ireland’s only completely single estate pot still whiskey. From growing and harvesting the barley; to malting, mashing and fermenting the grains; to distilling the new-make spirit, and casking, maturing and bottling the whiskey, Old Comber is produced from field-to-glass at Echlinville, Ireland’s first farm distillery.

One of the original Irish whiskey giants, Old Comber Whiskey was founded in 1825 at the Comber Distilleries in County Down, which were located just ten miles from the brand’s modern-day home at Echlinville.

Comber Distilleries fell silent in 1953 and Old Comber joined the list of Ireland’s ‘lost’ whiskeys. In testament to their continued commitment to put Co. Down back on the world whiskey map, Echlinville revived Old Comber after a 70-year absence.

Matured in American Bourbon casks, finished the Old Comber way in premium Port and Sherry Casks and bottled at 46% abv, Old Comber Single Pot Still Whiskey is back, with the same bold flavour that made it a legend.

A taste of history crafted for the future, Old Comber Single Pot Still is available from The Echlinville Distillery and all good whiskey retailers RRP £57.50.

Jameson reveals fresh new family line-up

Jameson, the world’s bestselling Irish whiskey, is proud to reveal its latest evolution of the Jameson family line up. Following the redesign of Jameson Original, the latest pack updates now unfold across super-premium+

whiskeys including renamed Jameson Distiller’s Batch and Jameson Crested. A modern take on whiskeys so distinctive, they must be a Jameson.

The roll out of the Jameson family new look began with Jameson Black Barrel in 2024 which has since experienced double digit growth in the US, followed by Jameson Original in July 2025, drawing Jameson’s most iconic elements into sharper focus, giving them stronger meaning across the range, in partnership with independent brand and design agency JDO. The new portfolio structure encourages loyal fans to explore and trade up, while new recruits are welcomed into a world that feels both familiar and fresh.

It’s now time to introduce Jameson Distiller’s Batch, previously known as Jameson Single Pot Still. This award-winning 4 single pot still liquid remains the same, carefully crafted by master distiller Kevin O’Gorman and masterfully aged in five different types of oak casks hand-selected by the team at Midleton for a whiskey that is equal parts complexity and smoothness. With O’Gorman’s signature featuring proudly on the front, this new elevated pack signals the quality of the liquid inside and celebrates the role of Midleton Distillery’s master distiller in the crafting of Jameson.

Jameson Crested, the well-known and loved tribute blend, now also features a more contemporary design. Elevated premium cues with foiling and embossing reflect the gold standard of liquid inside 5.

The new Jameson Distiller’s Batch and Jameson Crested bottles will

begin roll out in Global Travel Retail, Republic of Ireland and the United Kingdom from October 2025 before being available in the US and other markets globally in 2026. Explore online at Jameson Distiller’s Batch | Jameson Irish Whiskey.

#Jameson #MustBeAJameson

• 1 According to the San Francisco World Spirits Competition 2025

• 2 IWSR Report

• 3 Jameson Black Barrel growth - USA VIP Depletions R12 2025/August

• 4 Double Gold at the San Francisco World Spirits Competition & Asia World Spirits Competition, Gold at the International Spirits Competition & Beverage Testing Institute

• 5 Gold at the International Spirits Challenge 2025

• The updated Jameson Distiller’s Batch bottle includes no changes to the liquid

A hug in a glass

There are evenings in this business when the spreadsheets blur, the trend reports pile high, and all you really crave is an Irish coffee that wraps around you like a hug. Comforting. Honest. Made with intention, not ego. That’s the kind of whiskey West Cork Distillers are putting into the world.

In an industry split between the global giants and the hyper-craft, West Cork occupies a rare, steady middle ground. They’re not loud. They’re not chasing trends. They’ve simply arrived at a place where everything comes down to what goes into the bottle — and people across Ireland are starting to notice.

Jameson Distiller’s batch’ new look unveiled from Midleton, the world’s most awarded international distillery

Old Comber is produced from field-toglass at Echlinville, Ireland’s first farm distillery

West Cork Whiskey is quietly rewriting the rules

You’ll never hear them claim to be better than anyone else. That’s not their way. But you will hear bartenders softly admit that West Cork whiskey stands shoulder-to-shoulder with the very best in the category.

The reason? Time. Maturation time.

While most Irish whiskey hits the shelf at the legal minimum of three years, West Cork took a different path. These days, they only bottle whiskey that’s been aged for at least five years, a full two years extra in the barrel. It’s not a flashy announcement or a chest-beating claim. It’s simply what they believe makes a whiskey worth pouring.

Because when you take a whiskey that’s been allowed to rest, breathe, deepen… and fold it into a warm Irish coffee on a cold night? You get something elemental. Something that feels like home, even if you’re miles away.

Ireland’s most bewitching Irish whiskey launched in time for Halloween

Kyteler’s Inn, Kilkenny, known for its haunting connection to Ireland’s first condemned witch, has now released a premium Irish whiskey in honour of Ireland’s most bewitching spirit.

Kyteler’s Irish Whiskey, Ireland’s only whiskey to celebrate the legendary tale of Dame Alice Kyteler, a wealthy widowed innkeeper, accused of

poisoning her four husbands, has launched as part of the Home of Halloween Festival this October.

A premium blend of Single Malt and Single Pot Still, Kyteler’s Irish Whiskey is matured in ex-bourbon barrels, bottled at 40% ABV and steeped in shadow and intrigue.

In the year 1324 Dame Alice Kyteler of Kilkenny was accused of sorcery, heresy and consorting with demons, in what became the first recorded witch trial in Ireland.

Speaking about the launch of Kyteler’s Irish Whiskey, founder and director JD Flynn, said, “Kilkenny plays such a huge part in Irish distilling history, with the first written account of distilling recorded here in 1324. At that same time, Kilkenny also played host to Ireland’s first witch trial, so it feels fitting to release a whiskey

that ties both elements of our storied history together. Kyteler’s Irish whiskey is Ireland’s darkest legend, bottled.”

Now available to buy from Kyteler’s Inn, Kilkenny and in-store and online at the Wine Centre, Kilkenny. RRP €60. https://www.thewinecentre.ie/

Time to paint the town red

Get ready for a game-changer. The Mad Marquess Blended Irish Whiskey is officially launching nationwide in Ireland, riding a wave of consumer frenzy from successful debuts in Florida and the United Kingdom. This energetic, charismatic Irish whiskey brand aims to become the life and soul of the party. The trade has been waiting for, squarely aimed at the social, funloving 25-40-year-old market.

The legend behind the bottle is Henry de la Poer Beresford, the 3rd Marquess of Waterford. Forget boring history: this guy literally invented the phrase -a great night out. Back in 1837,

Kyteler’s Irish Whiskey is matured in ex-bourbon barrels, bottled at 40% ABV

JD Flynn, director of Kyteler’s Inn, Kilkenny celebrates the launch of Kyteler’s Irish Whiskey

the Marquess and his crew had such an outrageously good time in Melton Mowbray that they ended up grabbing some red paint and painting whatever they could find - giving us the ultimate party slogan: “Paint the Town Red.”

The Mad Marquess offers a serious commercial edge for Irish bars and retailers. Distilled for approachability at the Great Northern Distillery, it’s built for high-volume sales. The RRP is a sharp €29.99, positioning it perfectly as a highvalue everyday pour that drives profit.

The flavour profile is designed for fun: an excited nose of pineapple and coconut leads to a sweet, smooth palate of vanilla and caramel. It’s mixable, it’s great in shots, and it’s the perfect alternative to the established players. ‘Paint the town Red’ is a powerful bar call, and with a range of ‘Mad’ cocktails the consumer will be engaged with the theme of having an outrageously good time.

Find out more on www. madmarquess.com. All enquiries to May Stokes, marketing manager may@ themadmarquess.com

A rum reimagined in Ireland

Ireland’s reputation for exceptional spirits is world renowned, but it is time for something new to emerge from these shores. Introducing Two Shores Superior Irish Rum, a bold expression of Irish craft inviting drinkers to discover Irish rum for the very first time. Rum is one of the fastest growing spirits categories in the world, yet Ireland has had few locally finished options to date.

Why rum? Driven by a sense of exploration, founder Jason Kidd and his team wanted a spirit that was both new and inherently Irish. Jason first encountered rum during his travels in South America, inspired by its energy, creativity, and possibilities. In 2022, they sampled rums worldwide until discovering their “lucky 14”

from Panama. “I knew the second I tasted it that this was the one,” Jason recalls, ready to craft rum reimagined in Ireland. Early premium launches earned widespread acclaim and made Two Shores the most awarded Irish rum brand. That expertise has been applied to a more accessible, versatile expression.

Distilled from 100% pure sugarcane in Panama and finished in Irish casks, Two Shores Superior Irish Rum is where cane meets grain. Naturally sweet and balanced, it is a spirit as it should be, no additives, no colouring, no shortcuts. Just time, wood, and the spirit itself. Thoughtfully crafted and adaptable in cocktails, it lets bars and consumers explore a new category with confidence. Perfect for classic serves like a rum and cola, Two Shores also shines in inventive creations, including the “Double Irish” with Two Shores and cult favourite Cidona, a refreshing pineapple soda drink, or

the “Atlantic Storm,” an Irish take on a Dark and Stormy.

With Two Shores, bars and consumers can experience a rum that showcases Irish craftsmanship, introduces customers to a growing global category, and offers a premium option that’s fun to enjoy and share.

Two Shores Superior Irish Rum is distilled in Panama, finished in Ireland, and ready to be discovered.

Christmas at Ahascragh

With the festive season underway, Ahascragh Distillery in East Co. Galway is embracing the occasion with its annual series of thoughtfully assembled Holiday Whiskey and Gin Hampers. Each one showcases spirits from the distillery’s growing award-winning portfolio, Xin Gin, and Clan Colla and UAIS Irish whiskeys — alongside branded glassware, whiskey and gin stones, and a small selection of cocktail essentials.

These luxury holiday hampers appeal to corporate buyers, with their combination of premium Irish spirits and distinct and beautiful bottle design making them a natural fit for client and employee gifting. To support businesses during the season, Ahascragh Distillery also offers 20% off orders of 20 bottles or more.

As Xin Gin and the Clan Colla and UAIS whiskeys continue to earn accolades at home and abroad, attention is now turning to the stillyoung distillery’s own new-make spirit. With whiskey maturing in cask, anticipation is building for the distillery’s first in-house release in the coming years.

Further details can be found at www.ahascraghdistillery.com n

Two Shores is the most awarded Irish rum brand

The Mad Marquess hits Ireland after smashing US and UK launches

Holiday Whiskey and Gin Hampers from Ahascragh Distillery

Corona, the world’s most valuable beer brand is proudly celebrating it’s 100-year anniversary

CORONA, THE WORLD’S MOST VALUABLE BEER BRAND IS PROUDLY

CELEBRATING ITS 100-YEAR ANNIVERSARY

A remarkable milestone for the iconic brand that has been synonymous with the beach and enjoyed by consumers worldwide for the past century. Since 1925, Corona has cultivated a deep association with the beach; fully embodying a lifestyle connected to nature and relaxation

IA remarkable milestone for the iconic brand that has been synonymous with the beach and enjoyed by consumers worldwide for the past century. Since 1925, Corona has cultivated a deep association with the beach; fully embodying a lifestyle connected to nature and relaxation

In honor of the occasion, Corona invites everyone to live their “beach side” – a.k.a. their best side – at top-tier beach locations across the globe. The Corona 100 platform includes a film highlighting 100 years of beach culture, a definitive list of the top 100 beaches in the world to visit, and a signed multi-year sponsorship of a renowned concert at Copacabana Beach in Rio de Janeiro — all o ering people across the globe opportunities to connect with their beach side.

“For 100 years, Corona has fully embodied the ‘This is Living’ spirit

n honour of the occasion, Corona invites everyone to live their “beach side” – a.k.a. their best side – at top-tier beach locations across the globe. The Corona 100 platform includes a film highlighting 100 years of beach culture, a definitive list of the top 100 beaches in the world to visit, and a signed multi-year sponsorship of a renowned concert at Copacabana Beach in Rio de Janeiro — all offering people across the globe opportunities to connect with their beach side.

“For 100 years, Corona has fully embodied the ‘This is Living’ spirit of the beach lifestyle, inspiring people to disconnect from their everyday routine and reconnect with nature and each other,” said Clarissa Pantoja, Global VP of Corona. “Enjoyed by millions around the world today and still growing, Corona will always remain unwavering in its commitment to the beach. This anniversary is not just a celebration of our legacy, but also a call for everyone to embrace their best side – the beach side – both now and for the next 100 years to follow.”

100 Years, 100 Iconic Beaches

by purchasing the special edition 100 Anniversary pack and scanning the QR code. Other instant win items included Corona merchandise, coolers, towels, and digital vouchers.

Competition ended 31.08.2025. ■

100 Years, 100 Iconic Beaches

To honor a century of beach side living, the brand has created its Corona Beach 100 list: a curated guide of the world’s most iconic beaches that best represent Corona’s “This is Living” expression. From hidden coves to legendary coastlines to remote paradises, these beaches aren’t just destinations; they’re places where people have traveled for centuries to disconnect from the real world and reconnect with nature.

To honour a century of beach side living, the brand has created its Corona Beach 100 list: a curated guide of the world’s most iconic beaches that best represent Corona’s “This is Living” expression. From hidden coves to legendary coastlines to remote

The guide includes sandy beaches from famed hotspots within South Africa, Mexico,

paradises, these beaches aren’t just destinations; they’re places where people have traveled for centuries to disconnect from the real world and reconnect with nature. The guide includes sandy beaches from famed hotspots within South Africa, Mexico, and Brazil, as well as showcases some closer to home shorelines, such as Rossnowlagh in Donegal, Ireland. Additionally, Corona offered consumers the chance to visit the iconic beaches featured on the Beach 100 list. Anyone of legal drinking age could enter to win a chance to tap into their beach side at one of the 100 crowned coastlines, Corona Island by simply

and Brazil, as well as showcases some closer to home shorelines, such as Rossnowlagh in Donegal, Ireland.

Additionally, Corona o ered consumers the chance to visit the iconic beaches featured on the Beach 100 list. Anyone of legal drinking age could enter to win a chance to tap into their beach side at one of the 100 crowned coastlines, Corona Island by simply by purchasing the special edition 100 Anniversary pack and scanning the QR code. Other instant win items included Corona merchandise, coolers, towels, and digital vouchers. Competition ended 31.08.2025. ■

Precious minerals

While the old reliables continue to dominate, the soft drinks market is experiencing continual product innovation to try to satisfy curious consumers. Drinks Industry Ireland takes a close look at how the overall category is preforming

Ireland’s soft drinks market continues to evolve at pace, shaped by shifting consumer expectations, tightening regulations, and a renewed focus on health and sustainability. While traditional carbonates remain a staple of the Irish retail landscape, growth is increasingly concentrated in categories that promise added functionality, lower sugar, or a lighter environmental footprint. From vitamin-enriched waters to zero-sugar innovations and a wave of craft-style mixers, the sector has embraced diversification in response to a more discerning shopper. At the same time, economic pressures and changing shopper behaviour are influencing purchasing patterns. Consumers are seeking value without compromising on quality, prompting brands to balance affordability with the kind of differentiation that drives loyalty. Publicans and retailers, are recognising the category’s potential, investing in expanded ranges, engaging in more strategic merchandising, and leaning heavily on new product development to maintain momentum.

Adding a bit of sparkle

Since 1783, Schweppes has been adding sparkle to life’s greatest moments. Crafted with care and perfectly balanced flavours, Schweppes mixers have always been the essential companion for every celebration - big or small.

As Ireland’s No.1 mixer brand,

Schweppes mixers have always been the essential companion for every celebration

Schweppes continues to lead the way in quality and taste, delivering the perfect blend of bubbles and sophistication. With +5% value growth year-to-date, the brand remains a favourite for those who appreciate the finer details in every drink.

This festive season, Schweppes is turning up the fizz with its Schweppes Festive campaign, running from 3 November to 29 December. The campaign brings a touch of golden glamour to gatherings, encouraging people to raise a glass and celebrate togetherness in style.

Shoppers can also get into the spirit of the season with a chance to win premium Schweppes glassware, simply by scanning the QR code on pack. The new mini can range is made for festive moments - easy to serve, fun to share, and fizzing with Schweppes’ signature sparkle.

With eye-catching seasonal displays and a fresh, festive look, Schweppes is set to shine across stores and celebrations nationwide. As the festive

season sees the biggest burst of joy and togetherness, Schweppes invites everyone to embrace the sparkle and make every gathering unforgettable. Because with Schweppes, every moment is worth raising a glass to.

Coca-Cola Designated Driver Campaign kicks off

Coca-Cola HBC Ireland and Northern Ireland, in partnership with The CocaCola Company, is primed to usher in the festive season with its longstanding Designated Driver initiative.

This annual campaign shines a spotlight on the givers of the season, the designated drivers, who give the gift of safety by ensuring their friends and loved ones get home safe after festive nights out.

Designated drivers can avail of two complimentary soft drinks from the Coca-Cola range at participating venues across the island of Ireland. Whether it’s a refreshing Coca-Cola, Diet Coke, Coca-Cola Zero Sugar, Fanta, or Sprite, these free drinks are a small token of appreciation for those who choose to put others first and focus on what really matters.

Coca-Cola has long been a cherished part of Christmas celebrations, and this year, the focus shifts from receiving to celebrating the givers who uplift others through meaningful gestures or acts of kindness.

As more people now choose not to drink, the Designated Driver initiative offers inclusive options for those who prefer to stay sober on nights out. It ensures that everyone, regardless of their choice to stay sober, can still enjoy their night, celebrate with friends, and most importantly, get home safely.

Coca-Cola’s Designated Driver, now in its third decade, recognises that while Christmas is a time for joy and celebration, it’s also a time to make

This annual campaign shines a spotlight on designated drivers, who give the gift of safety by ensuring their friends get home safe after festive nights out

The new mini can range is made for festive moments - easy to serve, fun to share, and fizzing with Schweppes’ signature sparkle

Q&A with Jody Hurley, C&C, Finches Splash,

key account manager

What role does innovation play within C&C’s portfolio, and how do you stay ahead in the soft drinks categories?

Innovation plays a major role here at C&C and our Finches Splash business is no exception to this. We pride ourselves on being agile and customer-focused, continuously gathering insights from our Insights & Innovation team, sales team and direct customer feedback. This approach allows us to identify opportunities quickly and deliver solutions that add real value while offering a practical innovation with purpose approach.

A recent example is the introduction of blackcurrant cordial to the Finches Splash system due to feedback from On-Trade partners highlighting a strong demand for a premium blackcurrant option to enhance their drinks offering.

Sustainability is increasingly important in the trade. What commitments or initiatives is Finches Splash prioritising in this area?

A key benefit of Finches Splash is that it significantly reduces plastic bottle and can usage and waste in the ontrade. We offer a wide range of flavours including White, Red, Lemon and Lime, Cola, Blackcurrant and Soda Water, which removes the need for large plastic bottles. Our energy drink offering also helps reduce the use of cans, giving our customers both a convenient and more sustainable solution.

We are currently expanding our portfolio to include juices such as Pineapple and Orange Juice, which are ideal for high-volume cocktail stations. Finches Splash supports our customers’ sustainability goals all while maintaining product quality and variety.

How does Finches Splash support its on trade partners in terms of service, training, and operational efficiencies?

At C&C, we’re proud to have a dedicated team of 31 full-time Quality Dispense Technicians, each highly

trained across our all our dispense brands, including Finches Splash. Upon installation, our technicians deliver comprehensive training to staff, covering system operation, tank changes, and best practices for cleaning dispense guns and nozzles. As part of our customer-centric approach, we strive to resolve any technical issues within 24 hours.

In addition, our team of sales reps and technicians are on hand to provide support to our customers ensuring full confidence in their Finches Splash system.

In terms of the system itself, it is compact and user-friendly, my motto is that if you can change a keg of cider, you can change a Splash keg!

C&C has made strategic acquisitions in recent years. How have these strengthened your offering and distribution capabilities?

In C&C, strategic acquisitions have been a key driver in strengthening our offering and expanding our reach. One of the most exciting developments has been our recent acquisition of Soda Splash, based in Ashbourne, Co. Meath. This move brought 34 new Finches Splash customers into our portfolio and opened the door to a valuable partnership with Simpsons Drinks, a UK-based post-mix manufacturer.

While we continue to produce over 90% of our Finches Splash products at our Bulmers Brewery in Clonmel, this partnership with Simpsons Drinks enhances our ability to offer new products such as Pineapple, Mango and Orange Juice as well as Sweet and Sour Mix, further strengthening our range.

This strategic acquisition further solidifies Finches Splash as Ireland’s leading dispense system. With our expanded customer base and offering, we are really looking forward to supporting our customers ahead of the busy Christmas trading period with greater efficiency and choice.

Jody Hurley, C&C, Finches Splash, key account manager

How does the Finches Splash on-counter ‘gun’ dispense system benefit operators in terms of convenience and usability?

The Finches Splash gun dispense system is built for speed and efficiency which are key priorities for our on trade customers. Each gun can hold up to six products and dispense drinks instantly at the touch of a button. In addition, our system allows multiple guns to be installed along the bar, allowing staff to serve more customers at pace especially during peak trading hours. This streamlined setup not only reduces customer wait times but also drives higher drink sales. For bar operators, it’s a practical solution that helps cut costs, reduces waste and recycling and frees up valuable storage space at the bar. As more venues look for ways to simplify operations and improve sustainability, Finches Splash offers a high-quality, costeffective system that delivers on both performance and quality.

Can you explain how the Finches Splash system helps reduce staff handling, waste, space requirements and DRS costs?

One of the key advantages of the Finches Splash system is its ability to streamline operations. Finches Splash products are available in 10-litre Bag-in-Box or 18-litre tanks, with each tank capable of dispensing up to 108 litres of soft drinks. This significantly reduces the need for staff to handle large volumes of bottles and cans, cutting down on manual labour, space and improving efficiency behind the bar

With the introduction of DRS charges, Finches Splash has become even more beneficial. For example, an outlet using 10 cases of containers over 500 millilitres per week could face annual DRS costs of around €1,560. By switching to Finches Splash, bar operators can dramatically reduce or eliminate these charges while also reducing waste and their environmental footprint. Finches Splash is a smart, sustainable solution that delivers real operational and financial benefits to the on trade.

smart choices, especially when it comes to road safety.

Designated Driver runs from 1– 31 December 2025.*

Commitment to quality

This Christmas, Britvic Ireland is helping the licensed trade deliver unforgettable experiences with a portfolio of trusted brands that bring quality, flavour, and versatility to every occasion.

Club Orange, Ireland’s number one citrus carbonated drink, remains a firm favourite behind the bar, offering real fruit taste and unmistakable zest. Alongside it, the Club Mixers range, including Tonic Water, White Lemonade, Ginger Ale and Soda Water, ensures bartenders can craft premium serves and seasonal cocktails with ease.

No Christmas line-up would be complete without globally loved favourites Pepsi and 7Up, perfect for refreshing soft drink options or as versatile mixers. Add to that the heritage appeal of TK and the nostalgic charm of Cidona, both guaranteed to spark memories and delight customers during the festive season.

Britvic Ireland’s commitment to quality and sustainability shines through its Origin Green Gold membership and its proud role as a founding member of Love Irish Food.

This year, they are also excited to celebrate their new partnership with Horse Racing Ireland, reinforcing their dedication to supporting iconic Irish experiences and the communities that make them special.

Freshly infused innovation

Following the rise in the popularity of consumers drinking less but betterquality 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’.

At the forefront of this evolving category and lighter drinking movement is London Essence, a premium drinks brand 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 trade experts and conversations with world leading bartenders, London Essence also recognised that high sugar 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.

Brian Greer, marketing manager at Britvic Ireland reveals that they are launching a premium dispense unit. “We are also excited to bring new news of the successful launch of our London Essence Freshly Infused innovation, a first to market premium mixer dispense unit utilising a patented micro dosing technology that delivers the perfect flavour mix whatever the serve size. The dispense font allows bartenders to offer customisable flavours to optimise choice across the London Essence mixer and soda ranges. The unique proposition is great for the environment too with 99% less packaging verses traditional bottles mixer.”

The London Essence packaged range includes Original Indian Tonic Water, Blood Orange & Elderflower Tonic, as well as a delicate Ginger Ale

London Essence has launched a premium mixer dispense unit utilising a patented micro dosing technology

and a Spiced Ginger Beer. The crafted Soda range includes Pink Grapefruit, White Peach & Jasmine and Roasted Pineapple. The new Freshly Infused dispense solution also includes a beautifully refreshing Raspberry & Rose soda as well as the rest of the favourite London Essence variants.

Just twist, pour and enjoy!

Clearer Twist has entered the market to shake it up and show that mixers can be fun, individual and versatile.

According to Clearer Twist co-founder and co-chairman, Ross Lazaroo-Hood.

“We want to be an affordable and accessible brand but also be fun. It’s all about enjoyment - something that the mixer category has seemed to have forgotten about as they focus on pushing luxury and higher price points, which ultimately alienates customers. Clearer Twist is different and wants to be the goto mixer brand that everyone can enjoy.”

Clearer Twist is part of Clearer Group, which is a water company that specialises in water based products.

“With 93% of your mixer being water then why wouldn’t you trust the number one ethical water company to deliver a great quality mixer? We searched high and low for a high alkaline water that would bring a delicious beverage with less sugar, no artificial sweeteners and fewer calories - yet bold enough to stand out with unique flavour twists on the classics,” says Lazaroo-Hood.

“We became the first mixer to rename a football stadium - Clearer Twist National Stadium at Windsor Park in Northern Ireland, which not only supports the Irish FA and local communities, but also takes the mixers onto an entirely new stage.” n

Pictured at the partnership launch with Horse Racing Ireland are Paul Dermody director of commercial & marketing HRI with Britvic representatives Mark Hargadon, Alan Jordan, Caroline Hyde and Sian Young

At Clearer Twist, the message is simple: have fun, enjoy your drink, and don’t be boring. Twist. Pour. Enjoy

WineMason appointed exclusive Irish agent for Gusbourne Estate

WineMason has been appointed the exclusive Irish agent for Gusbourne Estate. Barbara Boyle MW, director of WineMason, said: “We have followed with great interest the remarkable evolution of English wine over the past two decades. Gusbourne Estate stands among the world’s leading sparkling wine producers, and we are delighted to represent them in Ireland.”

Considered to be one of the very

best English wine producers, the first vines were planted at Gusbourne Estate in Appledore, Kent in 2004. Twenty-one years later, it sources grapes solely from its own vineyards, where it focuses on the classic Champagne varieties.

Its flagship wine is Gusbourne Blanc de Blancs, sourced from vineyards in Kent and West Sussex. It is vibrant, intense and complex and its quality consistently recognised in international

awards. Gusbourne Brut Reserve is a blend of Chardonnay, Pinot Noir and Meunier, aged for a minimum of 24 months on lees, elegant and round with lively freshness.

For more information, contact: info@winemason.com // www.winemason.com

Boann Distillery named Family Food and Drink Producer of the Year

Meath-based Boann Distillery has scooped Family Food and Drink Producer of the Year at the 2025 Family Business Awards, recognising the Cooney family’s outstanding contribution to Irish craftsmanship, innovation, and enterprise.

The Family Business Awards celebrate Ireland’s most exceptional family-run enterprises - those who set new benchmarks for excellence and continue to make a lasting impact on their communities and the Irish economy.

Founded by Pat Cooney and his wife Marie, Boann Distillery is a familyrun business with over forty years experience in the Irish drinks industry

Hospitality

Pat and Sally-Anne Cooney of Boann Distiilery with John McGrane, executive director, Family Business Network as Boann Distillery celebrates its award as Family Food and Drink Producer of the Year at the 2025 Family Business Awards

and a deep connection to Irish distilling heritage.

Their children - Sally-Anne, Celestine, James, Peter, and Patrick - each play key roles in the day-to-day running of the company.

“We are absolutely thrilled to be recognised as Ireland’s Best Food and Drink Producer,” said Pat Cooney, founder and CEO at the lunchtime gala in The Johnstown Estate, Meath.

From its base near Drogheda, Boann Distillery has earned a reputation for excellence, producing internationally acclaimed spirits such as the Boann Single Pot Still Irish Whiskey range, The Whistler Irish Whiskey, Silks Irish Gin, and Merry’s Cream Liqueurs.

Expo 2026 returns to the RDS with two halls of innovation, live content and over 200 suppliers

Ireland’s hospitality, foodservice and retail sectors will reunite this February as Hospitality Expo 2026 opens its doors at the RDS. The two day trade event brings together thousands of senior decision makers from hotels, pubs, restaurants, cafés, bars and venues, offering a complete view of the trends and technologies shaping the year ahead.

For 2026, the show expands across two dedicated halls to give visitors a more focused and valuable experience. One zone is built around technology, equipment, interiors and sustainability. The second is a vibrant

Hospitality Expo 2026 will run from 10-11 February 2026

marketplace of food, drink and entertainment featuring live demos, tastings and the newest brands entering the Irish market.

The expanded footprint gives

visitors a clear route through the full supply chain. Visitors will hear from operators, chefs, technologists and industry voices tackling the topics that matter most. Themes include staffing and skills, technology and innovation, sustainability and cost control, design and experience, and the future of Irish hospitality.

Visitor registration is free for a limited period. Operators are encouraged to secure their trade passes early to guarantee fast-track entry and receive programme updates as the agenda goes live. Register now at www.hospitalityexpo.ie n

Free to choose

Ireland’s drinking culture is changing, and changing fast. Once defined by all-or-nothing choices, the modern Irish consumer is now embracing a far more flexible approach to social drinking. Drinks Industry Ireland reviews the fast growing NoLo category

Moderation has become mainstream, driven not by abstinence campaigns or temporary trends, but by a deeper shift in lifestyle, wellbeing priorities, and the expectation of choice. Today’s drinkers want high-quality experiences, without automatically defaulting to alcohol. And the No and Low (NoLo) category has stepped in to meet that demand with unprecedented innovation.

The result is a market transforming at pace. Alcohol-free beer is now a staple in fridges and on taps nationwide, with brands like BrewDog, Peroni Nastro Azzurro 0.0% and Ireland’s own Fierce Mild pushing quality to new levels. Meanwhile, the zero-spirits category has moved far beyond simple botanical blends, delivering complex non-alcoholic serves from pioneers such as Fluère, who champion premium, cocktail-worthy alternatives.

Wine is undergoing its own revolution, led by celebrity-backed innovation such as Kylie Minogue’s 0% Sparkling Rosé, one of the major growth engines of the alcoholfree sparkling segment in the UK and Ireland. And in the functional drinking space, science-driven brands like Sentia are forging an entirely new category built around mood, sociability and cognitive wellbeing rather than alcohol content.

For the Irish trade, this presents both opportunity and expectation. Consumers now assume venues will cater to moderation as readily as they cater to indulgence. Stocking credible NoLo options is no longer an add-on, it’s part of delivering a complete, modern drinking experience.

Super premium zero beer

Peroni Nastro Azzurro 0.0% is one of the leading Super Premium nonalcoholic beers in Ireland and caters to the growing consumer demand for premium, great tasting non-alcoholic options when they are choosing to moderate. Peroni Nastro Azzurro 0.0% aims to serve occasions and social moments where beer lovers are seeking a superior tasting alcohol-free beer with 0.0% alcohol.

Within a growing non-alcoholic beer category, Peroni Nastro Azzurro 0.0% is the #3 alcohol free lager brand in the off trade, outperforming the category in the latest 52 weeks.** Peroni Nastro Azzurro has a strong presence in the Super Premium Beer Category with 90% of customers aware of the brand – it is also seen as the most Stylish and High Quality beer brand in Ireland amongst beer consumers*.

Christmas is a time when consumers and shoppers trade up to high quality brands they love, even more than usual,

and Peroni Nastro Azzurro 0.0% is the perfect option to cater for this demand, both at home and in the pub. So, make sure to stock up to meet consumers demand for super-premium nonalcoholic options this festive season with Peroni Nastro Azzurro 0.0%!

*Source: Red C Brand Tracker, October 2024 **Source: Collated EPOS Data to 03.11.2024

Innovative non-alcoholic gins

Fluère, a pioneer in the non-alcoholic spirits industry, is thrilled to present Fluère Original blend and Fluère Raspberry. Designed to meet the surging demand for premium nonalcoholic options, Fluère Original blend and Fluère Raspberry is a nod to the timeless appeal of classic cocktails, offering a rich tapestry of flavours derived from a handpicked assortment of botanicals and natural essences. Its exceptional quality has been recognized with the prestigious Luxury Awards and Spirits Business Low & No Masters.

Fluère Original blend and Fluère Raspberry provide an excellent base for sophisticated non-alcoholic cocktails, like a non-alcoholic Basil Smash, Gimlet,

Fluère Raspberry is a nod to the timeless appeal of classic cocktails

Peroni Nastro Azzurro 0.0% is brewed using new technology which allows the same signature recipe as Peroni Nastro Azzurro to be used

A GIFT TO SHARE THIS CHRISTMAS

Dry Martini, Raspberry Collins or the well-known easy to make Gin & Tonic. Just add 50 ml Fluère Original or Raspberry in a glass filled with ice. Top with 100 ml tonic water. Garnish with a sprig of Rosemary and enjoy.

Fluère Original blend and Raspberry are now available in Ireland. Fluère is distributed by Barry & Fitzwilliam.

Spinning around

Kylie Minogue continues to lead and innovate the wine industry with her and Sparkling Rosé, contributing to more than half of the entire growth of the Zero Alcohol Sparkling category in the UK alone. Kylie Minogue Sparkling Blanc will hit the shelves later this year (SOURCE: NIELSEN EPOS TOTAL GROCERY MULTS 52WKS TO 18TH MAY 2024)

Kylie Minogue Wines’ AlcoholFree Sparkling Rosé contains just 22 calories per 100ml which is

around 80 less calories per glass than a standard glass of prosecco*, making it a delicious, lighter alternative. Distributed by Barry & Fitzwilliam.*(Source: DrinkAware. co.uk 125ml glass of 12% ABV Prosecco contains around 108 calories).

‘Kylie 0% Alcohol Sparkling Blanc is an elegant non-alcoholic Sparkling with delicate notes of jasmine and a refined finish, offering a sophisticated and refreshing experience for any occasion.

Blas na hÉireann Gold Winner

leads the no and low beers Ireland’s pure-play non-alcoholic brewery, Fierce Mild, continues to make big noise in No & Low with creativity and big wins, positioning itself as a standout premium option this Christmas. Launched in 2024, the Louth-based brewery earned a Gold Medal at Blas na hÉireann 2025 for its flagship Extra Pale Ale (<0.5%), marking one of the highest quality endorsements for an Irish-made nonalcoholic beer.

Committed to brewing premium, full-flavoured and characterful nonalcoholic Irish beer, Fierce Mild brew things differently. Using a specialised yeast that limits fermentation, their beer keeps its flavour without alcohol removal, setting a new standard for flavour-forward non-alcoholic options. Made with just five natural ingredients (water, barley, wheat, hops and yeast), with no additives and only 49 calories.

Now pouring in 450+ venues nationwide. Fierce Mild has had a breakthrough year. Recognised by The Irish Times as an Innovator to

Watch 2025, the startup was named winner of The Pitch 2025, Ireland’s most high-profile entrepreneurial competition run by IMAGE Media and Samsung Ireland, the first-ever recipient of the Love Irish Food x Sky Media “Taste of TV” Fund, resulting in its first national TV campaign, and secured the only Gold in the No/Low category at this year’s Irish Quality Food & Drink Awards 2025.

See their television ad “Brew Things Differently” exclusively on Sky from November 3 and on their website, fiercemild.com.

Moderation is the new normal Irish social life is evolving, and moderation is increasingly at the heart of that evolution. Heineken Ireland has unveiled a new report, Always a Choice: How Socialising is Changing in Ireland, which highlights how attitudes

The new Heineken research Always a Choice:

How

Socialising

is Changing in Ireland, sheds light on moderation trends in Ireland today:

• Acceptance is rising: 80% of adults believe there is more cultural permission to say “I’m drinking less” compared to five years ago.

• Moderation is mainstream: Over half (56%) paced themselves at recent social occasions, while nearly a third reported abstaining.

• The joy of moderation: 87% said some of their most enjoyable social moments happened while moderating, or not drinking at all.

• Normalisation: Nearly one in three (29%) say that it’s ‘just as good’ as socialising with alcohol - reinforcing how mainstream moderation is becoming.

• Stigma remains: 53% admitted drinking when they didn’t want to, while 31% find it difficult to moderate because they feel obliged to explain themselves.

Fierce Mild is the Blas na hÉireann Gold Winner

Fluère is designed to meet the surging demand for premium non-alcoholic options

Kylie Minogue Sparkling Blanc will hit the shelves later this year

and behaviours around alcohol in this country are shifting, and how the nation is embracing greater freedom of consumption choice.

The study also uncovers the creative ways people are reshaping drinking habits. From “zebra striping” (alternating alcoholic drinks with water or 0.0 options) to speaking up during pub rounds, Irish consumers are finding new ways to make moderation fit seamlessly into their social life.

Women are more likely to moderate with 0.0 drinks or soft drinks, while men tend to abstain entirely. Younger adults are leading the charge, with 41% of 18–27-year-olds now regularly choosing 0.0 drinks, up 21% year-on-year.

Irish adults report that, on average, ‘first dates or romantic settings’ are the least difficult social occasions to moderate alcohol consumption. Big group nights out (39%), weddings and family celebrations (33%), and pub rounds (28%) are the occasions where people find it more of a challenge to moderate.

As part of its research, Heineken Ireland gathered feedback and insights from a wide range of people, including Laura Willoughby MBE, co-founder at Club Soda, author Ali Dunworth, and Irish Olympian & Sevens Rugby star, Greg O’Shea. This is what they had to say:

“Patterns are definitely changing. People are being more deliberate in

how they approach moderating their drinking. Zebra Striping is just one example that’s growing significantly in popularity. People are getting really creative and smart about how they adopt new habits so that they always have a choice,” says Laura Willoughby MBE, co-founder at Club Soda, a social impact business that exists to help people drink more mindfully and live well.

“Irish rounds are a particular thing, a ritual intrinsically linked to our drinking and pub culture. There are unique rules, peculiarities and complexities. When it comes to moderation, people are becoming more confident in speaking up at the beginning of a round - making sure that people aren’t making presumptions for them,” says Ali Dunworth, author of A Compendium of Irish Pints: The Culture, Customs and Craic.

“For me, moderation is about balance. It lets me enjoy a night out, still get up for training the next morning, and not feel like I’m missing out on anything,” says Greg O’Shea, Irish sports & TV star.

*Heineken Ireland Research. Nationally representative sample in Republic of Ireland, 11th-13th August 2025 with Bounce Insights, n=1013.

Offering innovation and trust

The NoLo category continues to gain pace globally as consumers seek moderation without sacrificing quality or flavour. Santa Rita’s 120 brand is perfectly positioned to meet this demand, offering both

innovation and trust. The 120 Zero 0.4 Sauvignon Blanc delivers vibrant citrus and tropical notes with a crisp, refreshing finish ideal as a festive aperitif. Its red counterpart, the 120 Zero 0.4 Cabernet Sauvignon, combines ripe berry fruit, gentle tannins, and smooth balance, showing that authenticity need not depend on alcohol. Together, these wines give retailers and the on-trade a timely opportunity to engage the expanding NoLo audience over the key Christmas trading period.

Science-led innovation in functional drinking

Sentia Spirits is pioneering a new category of functional adult beverages designed to support sociability, recovery, and wellbeing without alcohol. Founded by Professor David Nutt, a leading neuropsychopharmacologist, and David Orren, an expert in disruptive technologies, Sentia blends neuroscience with premium drink design to create a safer, functional future for social drinking.

Sentia’s products are grounded in decades of scientific study into the mechanisms that govern relaxation and human connection

Grounded in decades of research from parent company Gaba Labs, Sentia’s products stem from scientific study into the mechanisms that shape relaxation, human connection, and emotional balance. Ongoing collaborations with major UK universities explore how naturally derived compounds influence brain and gut systems linked to calm and sociability, ensuring Sentia’s innovations are driven by validated science rather than trends. The portfolio includes three functional spirits - Gaba Red, Black, and Gold - each designed for distinct need states, from focus and clarity to relaxation and recovery. Cask, an alcohol-free whiskey alternative, offers a rich, contemplative serve,

Laura Willoughby MBE, Ali Dunworth and Greg O’Shea gave feedback for the Heineken research on how attitudes and behaviours around alcohol in this country are shifting

These wines give the on-trade an opportunity to engage the expanding NoLo audience over Christmas

‘Zebra Striping’ among many new trends uncovered

Q&A with Sentia CEO

1. How does Sentia differentiate itself from existing alcohol-free or wellness brands?

Most alcohol-free brands start with flavour or ritual—zero-proof gin, low-alcohol beer, or botanical spritzes. Sentia starts somewhere different: with how a drink makes you feel. Our founder, Professor David Nutt, is a leading neuroscientist whose work centres on the brain’s natural GABA system, responsible for feelings of relaxation, sociability, and presence. Sentia’s products are designed to support that system, creating functional drinks that offer more than the alcohol-free or wellness categories typically provide. We’re not trying to fit into existing boxes; our goal is to give people real choice in how they drink, not just whether they drink—and that’s where the market is heading.

2. How are you supporting trade partners in communicating the science and benefits?

Orren, CEO of Sentia

Our approach prioritises practical education and ongoing support. Depending on location and needs, partners receive online or in-person training, including tastings, product knowledge, and guidance on how

while Gabyr, Sentia’s 0.5% ABV beer line, provides familiar refreshment with functional benefits. This range meets growing consumer demand for credible, experience-led low-and-no options.

For the trade, Sentia bridges the alcohol-free movement and the wellness economy. By pairing neuroscience with modern drink craftsmanship, Sentia gives adults more choice in how they socialise, unwind, and support wellbeing, without compromise.

Rewriting the narrative

Five years ago, choosing a nonalcoholic drink often meant settling for less. Today, CleanCo has rewritten that narrative. As the world’s No.1 independent non-alcoholic spirits brand, CleanCo is proving that alcoholfree no longer means missing out, it simply means drinking on your own terms.

When CleanCo launched in 2019, the category was in its infancy. Early conversations centred on the benefits

Sentia works and how best to serve it. We focus on simplifying the science so teams can confidently share the functional benefits with customers.

3. How do you decide which product formats fit different trade channels?

It’s all about matching format to moment. Our functional spirits—the GABA range—fit naturally into premium on-trade settings where storytelling and crafted serves matter. Cask, our whiskey-style alternative, works well in more casual bars as a simple, familiar, alcohol-free option. Gabyr, our 0.5% ABV beers, along with upcoming RTDs, suit retail and grab-and-go environments.

4. What consumer behaviour shifts are you seeing around socialising without alcohol?

Moderation is becoming mainstream. KAM’s Low + No 2025 report shows 76% of UK drinkers are moderating rather than eliminating alcohol. Many now “zebra stripe,” alternating between alcoholic and non-alcoholic drinks, with a third starting or ending nights with low/no options. Motivations range from health awareness to wanting to stay present and feel better the next day. As alcohol becomes less central, venues that normalise moderation stand to benefit from this long-term cultural shift.

morning clarity

of cutting back and how to enjoy a non-alc alternative with a simple mixer. Fast forward to today as Ireland, and the world, has embraced moderation, the stigma around ordering an alcohol-

free serve has started to fade. As the category is due to show continued growth +4% volume CAGR through 2028, CleanCo (the world’s No.1 independent non-alc spirit brand) continues to accelerate this shift, leading with a range of non-alc spirits designed as true trade-overs from their alcohol counterparts. The result is limitless cocktail creativity: from classics such as the Clean G&T to seasonal crowd-pleasers like the Clean Paloma and Frosty Mos-Low Mule, the world’s top performing cocktails are those that can be enjoyed anytime with the simple bar call “Make it Clean”.

And while “clean living” can sound like restriction, at CleanCo they’ve always believed the opposite. It’s about adding more: more latenight moments with greater earlymorning clarity, ensuring you don’t miss out. In non-alcoholic spirits, taste is the battleground, and with over 60 industry awards, CleanCo continues to set the benchmark. n

CleanCo helps to create more latenight moments with greater early-

David

Raising the bar

As retailers and hospitality operators prepare for the all-important festive season, premium cognac continues to shine as a category that delivers both strong consumer demand and reliable trade-up opportunities. Drinks Industry Ireland reports

This year, brands such as Hennessy and Rémy Martin are placing renewed emphasis on storytelling, provenance and elevated serves to support the trade in driving engagement. With distinctive flavour profiles, rich histories and strong brand recognition, these exceptional spirits continue to offer retailers, publicans and restaurateurs a compelling way to add value to their festive offering.

A season of timeless elegance

Hennessy Very Special (V.S) (RSP €41.00) is the perfect gift for the cognac lover in your life. Hennessy V.S is an intense and lively cognac, distinguished by its golden hue that reflects the signature V.S style. On the nose, it offers a bold, fruity aroma balanced with subtle oaky notes. The palate is full-bodied and vibrant, bursting with flavours of citrus, apple, and fresh grape, complemented by the richness of grilled almonds for a refined, lasting finish. For a simple, refreshing serve that highlights its vibrant character, Hennessy V.S pairs beautifully with ginger ale over ice.

Hennessy V.S.O.P (RSP €65) was commissioned in 1817 by the future King George IV of England to enthral guests at a colourful gathering. It’s the very first passionate achievement

Hennessy V.S.O.P was commissioned in 1817 by the future King George IV of England

of Hennessy’s original Master Blender, Jean Fillioux, whose family has continued to perfect it for eight generations over two centuries.

Hennessy V.S.O.P sees strength meet smoothness with a bright and shimmering mahogany appearance. Initial impressions of vanilla, clove and cinnamon give way to delicate toasted notes, courtesy of the oak barrels in which the eaux-de-vie are aged. A signature combination of strength and smoothness is what makes V.S.O.P so iconic. For a timeless serve that showcases its depth and elegance, enjoy a Hennessy V.S.O.P Old Fashioned, an elevated twist on the classic cocktail.

Hennessy X.O (RSP €210) was created in 1870 by Maurice Hennessy for his circle of friends and introduced a new style of cognac. Hennessy X.O is the Original, the emblematic icon of the Hennessy Maison.

A deep and complex extra old, Hennessy X.O is a deep and intense amber with glimpses of mahogany in appearance and is notably darker than the rest of the Hennessy cognac collection.

Exceptional spirits

Since 1724, the House of Rémy Martin has produced exceptional spirits that consistently appeal to the world’s most discerning connoisseurs. A profound love of the land, a continuity of family ownership and a passionate commitment to excellence have sustained Rémy Martin for nearly three centuries. As a result of its masterful production and generations of tradition in Cognac, today, Rémy Martin produces Cognacs Fine Champagne, including Rémy Martin XO, Rémy Martin 1738 Accord Royal and Rémy Martin

V.S.O.P. Rémy Martin VSOP is composed of eaux-de-vie coming exclusively from the highest-quality vineyards of Cognac, the Grande Champagne and Petite Champagne. Such eaux-de-vie offer an exceptional ageing potential and are known as Cognac Fine Champagne.

In 1927, Rémy Martin’s Cellar Master André Renaud created the very first VSOP Fine Champagne -a truly visionary and audacious decision. This prestigious appellation would be officially recognized 11 years later as an AOC (Appellation d’Origine Contrôlée - a specific growing area protected by French law).

Accounting for one in three bottles of VSOP consumed worldwide, Remy

Rémy Martin VSOP is composed of eaux-de-vie coming exclusively from the highest-quality vineyards of Cognac

Martin is the benchmark for the VSOP category and is blended from spirits aged from 4 to 12 years. This latest version finishes the cognac in old barrels for a year before bottling. Rémy Martin VSOP is extremely versatile, so you may enjoy it neat, on the rocks, or in cocktails. We recommend drinking Rémy Martin VSOP with ginger ale or as Remy Grand Tonic made by mixing Remy Martin VSOP over ice, topped with tonic and finished with a wedge of fresh lemon. Proudly distributed by Barry & Fitzwilliam. n

Hennessy V.S pairs beautifully with ginger ale over ice

TIMELESS BLEND

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Day in the life!

Virginia Fortune oversees 3Arena’s two world-class private members clubs in Dublin, offering members access to Ireland’s biggest shows with five-star hospitality, premium seating and an electric atmosphere

In the last couple of years, Virginia Fortune has spearheaded major new developments at 3Arena. The recently unveiled Upstairs at the 1878 is a glamorous lounge designed for private gatherings, perfect for its members hosting special celebrations. And in September 2025, the Studio opened its doors unveiling a striking transformation, reimagining one of 3Arena’s iconic clubs as a vibrant, music-inspired venue where energy, style and connection take centre stage.

What time do you get up on a week day?

Usually 7am but it depends, if I have been working the previous night I might turn over for a snooze.

Typical breakfast? Coffee!

Do you commute or work from home?

I drive to 3Arena most days in my Cupra.

How long have you been in your current job?

Since 2003. When the first private members club opened at the venue, I was approached about a shortterm, two-month contract to help sell memberships. Because of the network I’d built in the hospitality industry, I had a solid base of contacts to work from. The plan was to help out temporarily, but I never left. Two months turned into many, and the rest, as they say, is history.

What does a typical day at work include?

Check and respond to emails, keep the team informed, check the guest lists if there’s a show on, and greet our members. A big part of my role is being present and accessible.

Who is your favourite politician and why?

Barack Obama because he is super cool and I fancy him!

Who is the most annoying celebrity in your opinion?

Anyone from Love Island.

What is the best ad (apart from the brand’s you represent)

M&S always do a brilliant Christmas ad.

Worst ad on television?

Any of the bargain home/furniture brands – when it’s gone it’s gone. Too shouty and annoying.

What is your favourite drink?

Margarita

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

Matthew McConaughy, Professor Scott Galloway and Idris Elba.

Favourite no/low brand on the market?

Heineken 0.0

Favourite pub in Ireland?

Finnegans in Dalkey

Best pub for grub?

The Old Spot.

Achievement you are most proud of?

My daughter Rebecca.

Favourite saying?

Time you enjoy wasting, is not time wasted.

Discover the exclusive hospitality experiences Virginia and her team have created at www.the1878.ie and www.thestudio3arena.ie n

Virginia Fortune, head of private members clubs, the 1878 & the Studio at 3Arena

Upstairs at the 1878 private members club in Dublin

The 3 Arena where the 1878 and the Studio private members clubs are located

February 10-11, 2026

RDS Main Hall & Industries Hall, Dublin 4

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