Cooking up business in Dún Laoghaire
Mark Heather of the Purty Kitchen reveals the secrets to its success
Pivots, partners, and a Netflix breakthrough Andrew Rudd on nuturing the Medley Brand
The Irish Whiskey files
A deep dive into the performance of Irish whiskey brands on the market
Fionnuala Carolan speaks to Mark Heather, coowner of The Purty Kitchen about navigating tight margins in the hospitality industry and how he still loves what he does
Editor FIONNUALA CAROLAN (01) 2947766
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5 News Bites: What’s up and what’s down this month
6 News: VFI urges draught rebate for pubs; Beer remains Ireland’s favourite alcoholic drink; Pub spend down in August but restaurants fare better
10 Plating up Change: Fionnuala Carolan sat down with Andrew Rudd of Medley Events about learning to be agile, while not reinventing the wheel 14 Irish Pub Awards 2025 Regional Winners: All seventy regional winners of the Irish Pub Awards 2025 are announced in anticipation of the Awards night in November
17 Social Diary: Check out who’s been out and about this month!
31 Brewing up a Storm: Tony Healy of Dundalk Bay Brewery tells Fionnuala Carolan about how the export market is where the growth lies due to the might of the big brands here at home
40 Day in the Life: Noli Alngohuro, Ashford Castle Bar & Lounge Manager, talks to DrinksIndustryIreland about a typical day in his life working in the Irish drinks industry
44 Advisor HR: Caroline Reidy, managing director and founder of The HR Suite explains how to effectively manage employee absences while keeping the business running efficiently
At the recent LVA Conference in the Westbury Hotel, one theme seemed to prevail throughout all the speakers’ presentations and that was the importance of the ‘experience’. For instance, if your food offering is exceptional, but your service levels don’t match, the overall experience will be a negative one. If you spend huge money on interiors but don’t have a decent range of non-alcoholic drinks, the experience could be viewed as poor. If you have lovely staff but the place is dirty, down goes the overall experience. And with the prevalence of social media in deciding where people eat, drink and socialise, these experiences are always being measured.
Some of the speakers at the LVA Conference 2025 Muriel Foley, MGFD; Laura Willoughby MBE, Club Soda; Phillip Montgomery, CGA; Claire Hyland, Thinkhouse; Pól Ó Conghaile, Mediahuis Ireland and LVA CEO Donall O’Keeffe
Speaker, Muriel Foley who is a digital consultant, explained that nearly 80% of Irish people are on social media and 53% of these use social media to decide where they will socialise. She advises publicans to use their staff to enhance their social media, because “people don’t want to see perfectly curated content, they want to see the raw and the real behind the scenes. If you include staff in your content creation, it makes it much more authentic.”
One particular guest on the panel, Oisín Rogers of The Devonshire, Soho, a hugely popular London pub, gave some sage advice. “You don’t need to reinvent the wheel. Just do the things you do really well.” By all accounts The Devonshire offers excellent quality food, attentive service, interesting drinks and good value. It’s been such a success that if you want to experience this simple but highly effective business model, you’ll have to join the waiting list because all these great experiences that people have had there have been recorded and passed on by social media or word of mouth, so much so that he doesn’t need to engage in any marketing for his business. Bravo!
One venue here at home that seems to understand and already implement a lot of this advice is our cover story and pub profile this month, The Purty Kitchen in Dún Laoghaire. We spoke to the co-owner, Mark Heather about what it takes to run a successful business like ‘The Purty’. His passion for his business is palpable as he talks about the buzz he still gets from a good night at work. Read all about his journey on page 18.
Elsewhere, we have an in-depth feature on Irish whiskey on page 24 and a focus on Bourbon on page 34.
If you have any news, view or comments on anything happening in the industry, please get in touch. I’d be delighted to hear from you.
Fionnuala Carolan Editor
Fionnuala Carolan Editor
fionnualacarolan@mediateam.ie Twitter: @drinksind_ie
“We follow the client, rather than force them into a mould. We’re very aligned with what’s happening in the market so we’re willing to try new things”
n The Boatyard Distillery, on the shores of Lough Erne, has announced a new partnership with Intrepid Spirits, the Dublin-based global premium drinks company.
From this month, Intrepid will handle Boatyard’s distribution north and south, meaning Boatyard Double Gin, Sloe Boat Gin, and the rest of the range will be easier to find in great cocktail bars, pubs, restaurants, hotels, and offlicences around the island.
“This is a big move for us,” says Ciarán Shannon, brand & market manager at Boatyard. “We want to be behind the bars where quality matters, mixed into cocktails bartenders are proud to serve, and on shelves where people are looking for something made with care and conscience. Intrepid will help us make that happen –and we’ll be able to spend more time working closely with our wholesale partners and the trade right across Ireland.”
“Without export, Dundalk Bay Brewery wouldn’t be alive”
“I think food and accommodation VAT should be decoupled. There’s precedent in other countries. Temporary energy supports are just kicking the can down the road”
n In In September, C&C Group plc announced that trading in the first half to 31 August 2025, has been in line with expectations. Underlying operating profit is expected to be in the range of €41.5-€42.0m. The Group’s core brands, Tennent’s and Bulmers, delivered solid performances in the period, with both achieving revenue growth. Following the transfer of control of Magners UK back to C&C Group in January 2025, it has commenced a multi-year programme that has started with
a new above-the-line marketing campaign and some initial brand distribution gains in the off-trade which have improved performance, offset by continued challenges in the on-trade where distribution gains will take more time to be delivered.
C&C Group plc also announced that Andrew Andrea, chief financial and transformation officer and director of the company, will step down from the Board to take up a new role as CFO at Domino’s Pizza Group PLC.
n Minister of State at the Department of Finance Robert Troy launched the 2025 ‘Show Me I.D – Be Age OK’ Autumn Campaign in Mullingar during September, showing his support for the country’s largest responsible retail and hospitality training programme.
The launch of the campaign came as students returned to school and retailers may see an increase in foot-traffic from students. Retailers across the country are encouraged to maintain high standards of compliance around age-restricted products.
These include alcohol, tobacco products including nicotine pouches, lottery tickets and vaping products. Retail and hospitality staff are encouraged to complete the ‘Show Me I.D – Be Age OK’ online training module, which quizzes users on potential situations they are likely to encounter in a trading environment. Retail staff can easily
access the module on a computer, phone or tablet.
The autumn competition has officially been launched and will be active until 6pm on Monday 13 October. For more information about the campaign and to access the free training module, visit the Show Me ID website: www.showmeid.ie.
The Vintners’ Federation of Ireland (VFI) is urging the government to introduce a Draught Rebate Scheme in next month’s Budget, describing it as a vital lifeline for rural pubs most at risk of closure.
The scheme, capped at €20,000 per pub, would return 40% of excise duty on draught beer and cider (up to 5% ABV), at an annual cost of €73 million.
Crucially, the majority of funds would flow directly to the smaller, traditional pubs that form the backbone of community life across rural Ireland.
VFI chief executive Pat Crotty said: “If government fails to act, Budget 2026 will be remembered as the year rural pubs were abandoned. The Draught Rebate is the difference between survival and closure for thousands of small pubs that keep communities alive.”
“This scheme is designed to help the pubs that need it most. Traditional drink-only pubs are excluded from the proposed 9% hospitality VAT rate and are battling soaring costs, from
Government-driven payroll increases to insurance, energy and supply hikes,” he said.
“Unless Government intervenes with the Draught Rebate, many of these small rural pubs will simply not survive.” said the VFI CEO.
The Federation points out that a typical rural pub selling around 245 kegs a year would receive a rebate worth just over €4,700 annually, delivered through the VAT system.
Alongside the rebate, the VFI is also calling for the reinstatement of the 9% VAT rate for food services, to ease the burden on food-led pubs that have struggled since VAT was increased by 50% in 2023.
Without urgent action, the VFI warns that Ireland risks losing hundreds of pubs that underpin social and economic life in towns and villages.
Beer remains Ireland’s most popular alcoholic beverage, with a 43.3% share of the market in 2024, a gain of nearly 1% compared to 2023. Overall, beer production levels also increased by 10.7%, driven by exports, according to Drinks Ireland’s Annual Beer Market Report, published on 15 September.
Non-alcohol beer sales in Ireland grew by 25%, whilst production grew by 77% in 2024. This surge reflects a clear and growing consumer appetite for products that support a culture of responsible consumption, as well as a response from the industry through investment in brewing capacity, innovation, and new product development.
According to the report, nonalcoholic beer now accounts for more than 2.5% of the overall beer market, a 150% increase in market share over the past five years.
However, total beer sales in Ireland declined by 1.6% in 2024, the second consecutive year of decline. Per capita consumption also fell by nearly 3%, aligning with the longterm downward trend in alcohol consumption, which has dropped by 34% over two decades.
A majority of the beer sales
in Ireland, 63.7% come from the on-trade sector, which includes pubs, restaurants, and hotels. This is on par with the year-earlier figures.
Lager remained the dominant beer category in the Irish market despite decreasing slightly for the second consecutive year to 57.2% of the market. In 2024, stout saw its market share continue to grow by almost 1% to 35.9%. Ale’s market share fell by 10% to 4.4%.
Irish beer exports grew by 3.8% to €330 million, building on the recovery of beer exports since 2022. Exports to the United Kingdom account for almost 50% of total exports, followed by exports to the United States (14%), France (10%), and Germany and Canada (both at 4.8%).
In 2024, Ireland continued to have the second highest rate of excise tax on alcohol when compared to the other 26 EU member states and the United Kingdom. In the past decade, the Irish beer sector has contributed over €4.4 billion in excise receipts.
On every pint of lager, €1.70 is paid to Revenue when combining excise and VAT.
Commenting on the report, Cormac Healy, director of Drinks Ireland said: “The Irish beer industry continues to
be resilient, adaptable and innovative. While domestic consumption continues to fall, exports are rising. However, the international environment remains challenging. Exports to the United States, Ireland’s second-largest market, now face a 15% tariff, a weaker dollar, and ongoing trade uncertainty. This presents a challenging environment for all exporters.
“We support the Government and European Commission’s continued push for the removal of these new tariffs and a return to zero-for-zero tariff trading.”
Heineken Ireland reveals new research showing moderation is becoming mainstream, with more people choosing alcohol-free options and smarter social drinking habits
The new report, Always a Choice: How Socialising is Changing in Ireland, highlights how attitudes and behaviours around alcohol in this country are shifting, and how the nation is embracing greater freedom of consumption choice.
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-onyear.
Irish adults report that, on average, ‘first dates or romantic settings’
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
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.
Since launching Heineken 0.0 in 2018, Heineken Ireland has invested more than €30 million in the alcoholfree category, now holding over 43% market share.
Draught systems are available in more than 3,000 outlets nationwide.
Michelle Rowley, senior brand manager at Heineken Ireland, highlights that moderation in alcohol consumption is becoming more popular among Irish adults: “The new research shows that this trend is not just temporary, as more people are choosing to drink less and want to continue doing so in various social situations.”
AIB Spend Trend reveals that overall consumer spending was up by 8% in August 2025. However pub spend decreased by 2% in the same period, with 66% of spend by men.
Spend in restaurants and take-aways increased 8%, with 83% of this on premise and 17% via delivery apps or online. The counties with the largest restaurant spend via delivery apps were Dublin (21.9%), Louth (21.1%) and Kildare (17.2%). The counties with the least spend via delivery apps were Leitrim (8.4%), Roscommon (9.7%) and Kerry (10.2%).
Meanwhile spend on groceries increased 4% in August year on year. The biggest increase in spend on groceries was in counties Roscommon (+7.4%), Offaly and Louth (6.6%) and the smallest increase was in Clare (+1.4%), Longford (+1.6%) and Wicklow (+2.0%). 57% of grocery purchases were by women, 93% were in store and
just 7% were online.
The data was compiled from 85 million card transactions carried out by AIB customers in store and online during August 2025, five million of which were carried out abroad.
Spend by AIB customers in the US fell significantly in August, down 18% year on year and down 11.5% year to date. Meanwhile, AIB customers had the highest ever number of transactions in the UK last month. There were 1.4 million card transactions by Irish visitors in the UK in August, an increase of 11% year on year. The UK overtook Spain as the number one destination for spend by Irish visitors. While the value of spend by Irish visitors to the UK was 8% higher than the previous August, there was no change in the value of spend in Spain between August 2024 and August 2025.
Speaking about the data, Adrian Moynihan, head of consumer at AIB
Adrian Moynihan, AIB says this information is vital for businesses, enabling them to plan for both peak and off-peak periods throughout the year
said, “August is typically a month where people are on holidays and it’s interesting to see spend by Irish visitors to the US has decreased significantly, it’s down 18% year on year and 11.5% year to date, which demonstrates a clear trend. And there is movement in the top two destinations abroad for AIB customers, with the UK topping the list, as evidence of Ireland’s close travel links with the UK.
“This information is vital for businesses, enabling them to plan for both peak and off-peak periods throughout the year to effectively meet their customers’ needs.” n
It is just over 12 months since VFI Insurance Scheme was launched, and during that period participating publicans have collectively saved over €200,000 on their insurance costs, demonstrating the real impact of the VFI’s efforts to secure better terms for our members.
Join the scheme today:
To secure your 10% saving, follow these steps:
1. Contact your insurance broker: Reach out to your insurance broker to confirm your eligibility and inform them that you want to be placed in the VFI Insurance Scheme.
2. Submit your insurance schedule from last year: Provide your broker with your previous year’s insurance schedule, so we can verify the amount we are discounting by 10% and provide your broker with your VFI membership number.
3. Confirm your decision: Instruct your broker to transfer your pub policy to the VFI Insurance Scheme with NBS & Accelerant.
Non-Qualifying Pubs (5-year loss ratio over 20%)
Request your broker contact NBS for a quote. While you may not qualify for the automatic 10% discount, we aim to secure competitive pricing that could result in significant savings.
Don’t Settle for Temporary Discounts.
If your current insurer offers a last-minute discount to keep your business, remember why these savings weren’t available before. To maximise scheme’s potential, we need as many members as possible to join the VFI Insurance Scheme. Your support of this initiative is crucial and strengthens our collective bargaining power,
ensuring we can continue to secure better deals for all members.
Accelerant and NBS are already insurers for over 1,300 pubs in Ireland. By joining this scheme, you’re not just getting a discount, but investing in a more stable, fair insurance landscape for all VFI members.
If you own multiple pubs, the VFI subscription fee applies fully to your first pub, with a reduced fee of half this level for any additional pubs. Each pub must be individually registered as a member to qualify for the VFI insurance scheme, ensuring that all of your pubs is able to benefit from the savings and collective bargaining power of the VFI Insurance Scheme.
From prepping meals in his grandmother’s kitchen to feeding Hollywood stars on a Netflix set, Rudd’s business journey is a masterclass in resilience, creativity, and reinvention. He spoke to Fionnuala Carolan about his business Medley reaching the ten year milestone and fighting to stay ahead in a shifting market
Many will recognise Andrew Rudd from his stint as resident chef on TV3’s The Morning Show, but he has had a varied career before and after this stage of his life. Growing up as the middle child of nine children on a pig farm in Co Offaly and part of the family who established Rudd’s Bacon, he had a strong entrepreneurial streak from a young age. When he was just ten years old he started to sell hens eggs outside his gate, flog cans of coke and crisps at the local Pony Club and enjoyed tending to his vegetable garden and cooking for his family. He recalls one of the first events
he curated. “When I was about 10 I decided to do a dinner party for my parents to celebrate their wedding anniversary. I invited all their friends and I turned the sitting room into a dining room, like a restaurant without them knowing. I asked their friends to bring a different course each. I was always good at delegating. My parents were horrified though,” he laughs.
Since those early days, he has been adept at finding good opportunities through networking and taking chances, mixed with plenty of hard graft. He has worked in the food industry for most of his career whether than was in retail or catering, and Andrew has quietly and persistently redefined what event catering means in a modern economy beset by rising food costs, soaring VAT, and an evolving definition of luxury.
His Dublin-based venue Medley is now a cornerstone in Ireland’s highend corporate events scene. But the road to that status has been far from straightforward. “It all started about 16 or 17 years ago,” he recalls. “I was living with my grandmother and using her little kitchen as my prep space for wedding catering.” From there, he built a reputation one event at a time, eventually landing a first-floor space
the brand we now know.
What began as simple cooking demonstrations, evolved into something much more scalable. “At the time, I was doing slots on TV3’s The Morning Show and cookery demos for Siemens. Someone asked if I’d run a corporate event, and that was the pivot point.”
That one request snowballed. Soon, Medley was not just a venue but a destination for private dinners, product launches, and incentive travel experiences. His first big corporate client was British Airways, launching their Dublin–London City route. “Willie Walsh was there and Eamonn Holmes was MC’ing. That was a real milestone.”
But it wasn’t all smooth sailing. “The space I had was only held on a gentleman’s agreement with the landlord, I had no lease. He had a CCTV camera over the door and when business picked up, so did the rent.” After pushing for investment in the building and hitting a wall, Rudd made the decision to walk away. “I moved into a temporary facility as a stopgap so I could get things going again.”
Adapting to a new normal
Fast forward to today, and Andrew no longer dons the chef’s apron. “I stopped cooking about ten years ago. I’m all front-of-house now, acting as concierge and client liaison. But the creative spark is still there.” Medley currently employs six full-time staff, including two joint head chefs, Regina Pimentel and Sandro Rodrigues, the latter having started as a kitchen porter just three years ago. Chris Meyler is the director of events and Thiago Almeida manages sales and the social media side of the business.
In January, the venue underwent a major revamp. “We replaced the flooring, changed the lighting, and ditched all the table linen to align with our sustainability goals,” he says. The new marble-topped, upcycled wood tables reflect not just aesthetic taste but also a firm commitment to reducing environmental impact, a topic that now dominates client inquiries. “Three years ago, no one was asking about our sustainability policy. Now it’s the first thing they want to know,” he reveals.
While the visual overhaul was partly aesthetic, it was also strategic, designed to tackle the growing cost base faced by venues like Medley.
They changed all their lighting across
everything so they could do that.”
We replaced the flooring, changed the lighting, and ditched all the table linen to align with our sustainability goals
the venue to make it more sustainable and cost effective. This is something within their control, unlike the cost of food. “The cost of beef alone has gotten ridiculous. Even some clients don’t want beef on menus anymore because of sustainability concerns,” Rudd says.
Energy and insurance prices have surged, too. “Even with energy prices dropping slightly, it’s not enough. You have to shop around constantly now. Every little cost adds up.” As for staffing, Andrew is fortunate to run a lean team but wages remain a concern across the sector. “It’s not just about how many people you have on payroll. Even when you’re not physically running events, you’re still busy managing inquiries, quotes, and venue logistics.”
Last year, Andrew made the bold decision to buy out his long-standing business partners. “They were incredible mentors - Michael Holland from the Fitzwilliam Hotel and Peter Crowley who has an investment company. What had meant to be a five-year partnership turned into ten with Covid and all the setbacks.”
The timing couldn’t have been more critical. Just months earlier, Andrew had secured a major outside catering contract: feeding the cast and crew of Netflix’s Wednesday for nine months in Ashford, Co. Wicklow. “We started with an air fryer and ended up with a full food prep truck. I was up at 2:30am every day and on set by 3:30am. One actor could only eat through a straw due to the prosthetics they had to wear, so we had to tailor
Despite the pressure, he managed both Medley and the Netflix gig simultaneously. “Fifty percent of the time, I’d leave Ashford at noon, come back to Medley and work until 5:30pm. Then go to bed by six, and up again to do it all over.” The project proved to be a lifesaver, helping Medley recover revenue lost during the pandemic.
Film catering has opened new doors for Andrew’s business. Since Wednesday, Medley has handled commercials, Apple TV projects, and a growing slate of outside events. “We invested heavily in a food prep truck, not a regular food truck, it’s a kitchen on wheels. That’s allowed us to do everything from mountain-top lunches to coastal lobster boils.”
One key collaboration has been with Orangeworks, a company that arranges team-building experiences for visiting corporate groups. “They might rent jeeps, take guests to a waterfall or a mountain, and then we show up with BBQs and cheese boards,” Andrew explains. “It’s fully mobile luxury.”
This offsite catering is now grouped under the brand Medley Events. “The venue is still strong and we’re expecting to run over 100 events here between now and December. But we’ve had to diversify. You can’t depend on venue revenue alone anymore.”
As many can surely relate, Covid nearly broke the business. “We knew it was coming, so I moved down to Rosslare and stayed with a friend. We postponed events, moved deposits, negotiated with our German hedge fund landlord. We just about held on.”
Despite the business having little to no revenue, Medley paid all its suppliers and kept in constant communication with clients. “At one point we were running weddings for just eight people. Not profitable, but essential to keep the business alive and the brand trusted,” he says.
Only recently has the business finalised arrangements for rent arrears accrued during that period. “It took years to settle. That’s how long the tail of Covid really is in this industry.”
Over the past few years, client expectations have shifted, Rudd says. “They want tailored experiences now. We’re seeing a big rise in family-style service, sharing platters, carved meats on boards, dropped to the table. It’s theatrical and more efficient.”
The business has also leaned into concierge-style event management with their partner Orangeworks. From Fourth of July parties with gospel choirs to American family trips featuring Galway hookers and horse-
riding, Medley doesn’t shy away from any type of catering experiences.
Rudd aims for at least 10% annual growth but not at any cost. “We’ve turned down about €2.5 million in business last year due to capacity. It broke my heart, but we can’t overstretch.”
Their current venue can handle up to 250 guests across two levels, and that sweet spot serves the business well. “We’re not a restaurant. We don’t need footfall. We’re a destination. And we’re totally customisable.”
Increasingly, large corporates like Facebook, Twitter, AIB and Spotify are requesting everything from client dinners to showcase events. “No one wants free bars anymore. Everyone’s promoting responsible drinking. The bar goes quiet after 11pm. Younger people don’t drink like the generation before them. They are more concerned with health and fitness”
After more than a decade in business, Andrew is more strategic than ever. “I’m not trying to reinvent the wheel. We follow the client, rather than force them into a mould. We’re very aligned with what’s happening in the market so we’re willing to try new things if it might work.”
Always looking for the next opportunity, he was just back from a trip to the UK to pitch business to some London based agents.
Despite rising costs and tighter margins, he remains optimistic. “You just have to be agile. Be clever. Don’t be a busy fool.”
And in a market where resilience might be the most valuable currency of all, Andrew Rudd has more than earned his place at the table. n
Now in its seventh year, the Irish Pub Awards, jointly presented by Licenced Vintners Association (LVA) and Vintners Federation of Ireland (VFI), are acknowledged as the definitive industry standard and have gained recognition throughout the trade as the most credible and comprehensive assessment of the best in Irish Pubs
All seventy regional winners of the Irish Pub Awards 2025 will be showcased as best in class in their region and will receive a prize package of management training to help them progress their business further. All regional winners will also avail of comprehensive media coverage, including a profile piece in a special Awards Supplement in the Irish Independent on the day of the National Awards presentation on 12 November next. The awards media partners are Irish Independent and Drinks Industry Ireland
“The Irish Pub Awards continue to set the benchmark as the most
prestigious honours in our industry,” says VFI president Michael O’Donovan.
“This year’s regional winners showcase the extraordinary quality, resilience and innovation of pubs right across the country. To be named a regional winner is a significant achievement and a clear signal that your pub ranks among the very best in Ireland. For those not on the list this time, the Awards provide inspiration and a chance to learn from the success of others and we hope to see even more entries next year.
The excitement now builds towards November’s national awards ceremony in the Mansion House, where we will celebrate the very best of our trade
Best Food Pub sponsored by Musgrave MarketPlace
Region Pub Name Town/ Area County
Connaught The Oarsman Carrick-on-ShannonLeitrim
South East RegionMannion’s Pub New Ross Wexford
North East Maddens Bridge BarBundoran Donegal
Cork Paddy the Farmer’s Cork City
East Treacy’s Pub and RestaurantPortlaoise Laois
South West The Lobster Waterville Kerry
Dublin Searsons of Baggot StreetDublin 4
and crown the National Pub of the Year.”
Chair of the LVA, Tom Cleary of The Temple Bar said: The collaboration between VFI and LVA is core to the success of the Irish Pub Awards. The Awards play a big part in acknowledging the role great publicans play in employing people across Ireland, investing in their premises and in acknowledging the wonderful contribution pubs make to their local communities, to Irish social life and to Irish tourism.
Judging for the Regional Winners of the 2025 Awards is now complete and congratulations goes to the following finalists:
Best Tourist Pub sponsored by Fáilte Ireland
Region Pub Name
Town/ Area County
Connaught Taaffes Bar Galway City
South East RegionThe Thatch Cloneen Tipperary
North East McCafferty’s BarDonegal TownDonegal
Cork Hackett’s Bar Schull Cork
East The Dying CowTinahely Wicklow
South West Friels Pub Miltown MalbayClare
Dublin Johnnie Fox’sGlencullen Dublin 18
Best Local Pub sponsored by Diageo
Region
Connaught Mellett’s Emporium Swinford Mayo
South East RegionConrans Bar Enniscorthy Wexford
North East Gonoud’s Bar TyrrellspassWestmeath
Cork The Wilton Pub and RestaurantWilton Cork
East Dolly Mitchell’s Slane Meath
South West The Monks Well Quin Clare
Dublin The Laurels ClondalkinClondalkinDublin 22
Best Music Pub sponsored by IMRO
Region Pub Name Town/ AreaCounty
Connaught Monroe’s Tavern GalwayGalway City
South East RegionGleesons Clonmel Tipperary
North East The Chambers Bar Mullingar Westmeath
Cork Seventy Seven Cork City
East JJ Killeens ShannonbridgeOffaly
South WestDolans Limerick Limerick City
Dublin 4 Dame Lane Dublin 2
Outstanding Customer Service sponsored by Edward Dillon
Region Pub Name
Connaught The Tavern Bar and RestaurantWestport Mayo
South East RegionMary Barry’s Bar Kilmore Wexford
North East Begleys Bar Killoe Longford
Cork Caseys Bar and RestaurantClonakiltyCork East The Brass Fox MurraghWicklow
South WestJP Clarke’s BunrattyClare
Dublin The Blackrock BlackrockCo. Dublin
Best Outdoor Space sponsored by Bulmers Region Pub Name
Connaught McDonagh’s Thatch Bar & BeergardenOranmore Galway
South East RegionMalzards StoneyfordKilkenny
North East Murph’s Gastro Bar Butlersbridge Cavan
Cork Farrell’s Bar Youghal Cork
East The Fisherman’s Thatched InnBallybrittasLaois
South West Westward Ho Bar & Grill Mungret Limerick
Dublin Man O’ War Gastro Pub BalbrigganCo. Dublin
Innovative Pub of the Year sponsored by BOI Payment Acceptance
Region Pub Name
AreaCounty
Connaught Nevins Newfield Inn Mulranny Mayo
South East RegionThe Woodman Bar Waterford City
North East Russell’s Saloon Gin EmporiumDundalkLouth
Cork The Algiers BaltimoreCork
East Lock 13 Brewpub Sallins Kildare
South WestThe Old Quarter Pub and TownhouseLimerick City
Dublin Gleesons Of Booterstown BooterstownCo. Dublin
Connaught The Kings Head Galway City
South East RegionThe Reg Waterford City
North East Sonny McSwine’sLetterkennyDonegal
Cork Dwyers of Cork Cork City
East The Roost MaynoothMaynoothKildare
South West 101 Limerick Limerick City
Dublin Bruxelles Dublin 2
Best Digital Innovator sponsored by Heineken
Region Pub Name
Connaught O’Connell’s GalwayGalway City
South East RegionMaggie May’s Townparks Wexford
North East Biddy O’Dowd’s Athlone Westmeath
Cork Costigan’s Pub Cork City
East Clancy’s Athy Athy Kildare
South West Fordes CourtyardLimerick City
Dublin 37 Dawson StreetDublin 2
Best Match Day Pub sponsored by Carling
Region Pub Name
Connaught Mc Hughs Bar Carrick-on-ShannonLeitrim
South East RegionChristy’s Bar Kilkenny City
North East The Castle Sports and Gastro BarBelturbet Cavan
Cork Geary’s Bar Charleville Cork
East The Royal Meath Navan Meath
South WestThe Huddle Bar Tralee Kerry
Dublin Sinnott’s Bar Dublin 2
held at Delahunt, Dublin 2 on 12 September
Curiosity Rewarded: The Collins Club brings world-class cocktail innovation to Dublin held at The Collins Club at The Leinster, Dublin 6 on 28 August
Fionnuala Carolan spoke to Mark Heather, co-owner and operator of Dún Laoghaire’s The Purty Kitchen, about how he and his partner James Burgess turned a lockdown gamble into a case study in adaptability, premiumisation, and people-first hospitality
Astone’s throw from the Dart line in Dún Laoghaire, Co Dublin, The Purty Kitchen has long been a landmark for food, drink, and live music. Today, under the stewardship of Mark Heather and James Burgess, it represents something more: a case study in how Irish pubs can adapt to shifting consumer habits, soaring costs, and an increasingly complex trading environment.
Mark’s business partner James is originally from Manchester and has vast experience in the hospitality industry having worked for Diageo, The Wright group and Nolaclan. When Mark and James took over the lease during the depths of the Covid lockdown, they inherited not just a building but a legacy. “It felt like the whole place was ours,” Mark recalls. “From the design to the fitout to the way we
wanted to run it.” They reopened in 2021 with just a handful of staff, €9,000 in gross sales in the first week, and a long-term vision for success.
Mark’s career trajectory mirrors the industry itself, unpredictable, fastmoving, and grounded in resilience. He cut his teeth in nightclubs like Club M in Temple Bar, eventually managing the venue before moving into consultancy during the 2008 crash.
“Consultancy gave me a new dynamic,” he says. “You were dealing with banks, professional services, and distressed pubs all at once. It was administratively heavy, but I liked the numbers side and I got to marry that with working in bars.”
At one point, Mark and his team were
I worked last night and I went home buzzing. After 27 years, the interaction with people and your team can still be so rewarding
running up to 17 pubs across Cork, Dublin, Limerick, Longford, and Kildare. That period not only sharpened his operational skills but also gave him an intimate understanding of financial reporting, cost structures, and the realities of keeping pubs viable under pressure. It’s a skill set that has proven invaluable at The Purty Kitchen.
The outdoor dining area in The Purty Kitchen. Mark and James added this area after they took over the long term lease during Covid
When the opportunity came in 2018 to reshape The Purty Kitchen, Mark was tasked with bringing a concept-to-completion vision to life. The idea was simple: respect the building’s history while creating a modern, multi-purpose venue. Upstairs would return as a hub for live music and comedy, while downstairs would focus on food and community occasions.
Before Covid hit, the venue reopened to strong acclaim, only to close weeks later. But the crisis also created opportunity. When the landlord decided to step back, Mark and James seized the chance to take on the long-term lease.
Today, The Purty Kitchen is thriving with four fulltime managers, three chefs, three kitchen porters, and a steady roster of part-time staff. Music and comedy remain central: 60–70 gigs a year, 20 comedy nights, plus weddings and family events. But the critical difference is balance.
“In the old days, people came for the gig upstairs and the downstairs trade suffered,” Mark explains. “Now, we’ve designed it so both complement each other. Customers come for food and drinks, then head upstairs. On Sundays, matinee shows like Steely Dan tributes bring in 200-plus people and half of these will stay for food after.”
No issue looms larger for publicans today than food costs. The Purty Kitchen’s experience reflects the broader trend of premiumisation, where quality is rising, but so are prices.
Mark points to the fillet steak as an example. “Two months ago it was €39.50. We switched supplier to Rick Higgins Butchers in Sutton, and the quality was fantastic. But to make it work, we had to go to €44. We were tearing our hair out but then sales went up. People are willing to pay if the product justifies it.”
The strategy is rooted in psychology as much as pricing. By maintaining a few high-value items, other menu options show good value, while still signalling quality. “There’s talk of some places taking beef off menus altogether,” Mark says. “But if you deliver value across the offering, it shouldn’t be a problem. It’s about positioning.”
Managing volatility requires constant vigilance. The team now reviews purchase prices bi-weekly, compared to quarterly just a few years ago. “Beef and seafood move all the time. You can’t wait to react,” Mark says.
Beyond pricing, The Purty Kitchen has placed sustainability at the heart of its operations, not as a marketing slogan but as a set of small, practical changes that add up.
Menus are updated quarterly to avoid unnecessary reprints. Wooden bill presenters, handmade by a Ukrainian family, replaced disposable postcards. LED lighting and fridge timers cut electricity usage, while fridges are powered down every Monday and Tuesday when the pub is closed. “That’s 70–80 hours a week of savings, thousands of hours a year,” Mark says. On the technology front, handheld ordering systems have streamlined service. Previously, an average interaction with a table took four minutes - 2.5 of which were spent in transit to and from terminals. Now, staff can place drink orders instantly, freeing time for guest engagement. “The earlier you get them their drink, the more likely they are to order a second. No one wants an empty glass in front of them.”
The impact is tangible: wine, dessert,
and side sales have all risen, thanks to staff spending more time at the table rather than behind a till.
For Mark and James, the core of the business is about people. “We honestly have the nicest staff,” Mark says. “We hire nice people first, and they can learn the rest. We never script how they speak to customers because we want them to use their own personality. That way, they’re authentic, and customers notice.”
Reviews frequently name-check staff, while repeat customers often request specific servers. Retention is supported through small but meaningful initiatives: free staff meals, nights out, bottled water provided free with the recycling credits reinvested into sanitary products for the bathrooms.
“It’s about sweating the small things,” Mark explains. “If you manage costs properly, you can invest back into people. That makes the difference.”
Mark feels strongly about how the government treat small business owners and feels that not enough is done to support them. What publicans crave most, he says, is stability. “We employ over 25 people. We pay huge VAT and payroll taxes. All we want is some level of certainty. Global firms can cut jobs overnight, but we’re here creating local employment. The challenges shouldn’t be coming from
our government.”
The recent VAT shifts and ongoing wage debates, he argues, risk missing the bigger picture.
“I think food and accommodation VAT should be decoupled. There’s precedent in other countries. Temporary energy supports are just kicking the can down the road.”
On wage increases, Mark is pragmatic but critical of the rationale. “I don’t mind minimum wage going up. But if it’s being used as a solution to housing costs, that’s not going to work as it just pushes up retail prices. We need structural solutions, not band-aids.”
For all the challenges, Mark’s passion for the trade remains undimmed. “I worked last night and I went home buzzing,” he says. “I was hyper. After 27 years, the interaction with people and your team can still be so rewarding.”
The Purty Kitchen stands today not only as a thriving pub-restaurant but as a microcosm of the sector’s broader evolution. It blends tradition with modernity, music with dining, sustainability with technology, and people-first culture with financial discipline.
For an industry still recalibrating after Covid, soaring costs, and shifting consumer habits, the message from Dún Laoghaire is clear: adaptability, investment in people, and a focus on long-term sustainability are not just survival strategies, they are the future of Irish hospitality. n
With Irish whiskey exports surpassing €1 billion in value, Irish companies are riding a wave of success at the moment that doesn’t look like it’s about to stop any time soon. Drinks Industry Ireland takes a look at the very lucrative Irish whiskey market
Irish whiskey has entered a golden era. Once a category fighting for survival, it has now surged to become one of the fastest-growing spirits in the world, with exports surpassing €1 billion and global sales topping 15 million cases in 2024, according to the Irish Whiskey Association. That momentum shows no sign of slowing, as Ireland’s distilleries strike a balance between heritage and reinvention.
From long-established icons refining their image for a new generation, to independent producers pushing boundaries with bold cask finishes, eco-conscious distilling, and even portable pouches, Irish whiskey is redefining what it means to be both timeless and contemporary. Premium expressions like Fercullen and Writers’ Tears showcase craftsmanship and elegance, while innovators such as Element and Foxes Bow are rewriting the rules of how whiskey is made, marketed, and enjoyed. At the same time, sustainability pioneers like Clonakilty and Ahascragh are proving that purpose and profit can go hand in hand.
This diverse landscape reflects a simple truth: Irish whiskey is no longer confined to tradition, it’s expanding into new territories, new formats, and new palates worldwide. As the industry grows, so too does its role as a cultural ambassador, carrying a taste of Ireland to every corner of the globe.
For years, whiskey has been boxed in as a fireside sipper, but Fercullen Irish Whiskey is helping rewrite that 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
Consumers are looking for heritage and quality, but also for flexibility and Fercullen Irish Whiskey offers just that
in highballs, whiskey sours, or even a bold take on a whiskey spritz.
The rising interest in lighter whiskey expressions and creative serves is no coincidence. Consumers are looking for heritage and quality, but also for flexibility. Fercullen Irish Whiskey offers just that: a heritage rooted in the Wicklow 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.
Clonakilty Distillery is proud to share that it’s now a Certified B Corporation™, joining a global movement of businesses that prioritise purpose as well as profit. Based in County Cork, the distillery earned its certification after a detailed assessment of how it performs socially and environmentally, as well as how open and accountable it is as a business.
This is a big step on Clonakilty’s journey to make a positive impact through its work. It reflects years of thoughtful choices, strong community connections, and a deep respect for the natural land that helps shape its spirits.
Being a Certified B Corp is more than
Elevate your senses with the ultimate expression of luxury and craftsmanship. Recently voted the World’s Best Grain, Fercullen 15 Irish Whiskey is matured in first fill ex-bourbon barrels and finished in select Madeira casks, highlighting flavours of hot buttered popcorn, vanilla fudge and exotic dried fruit.
15 years of nature and nurture, it was worth the wait....
a badge of honour, it demonstrates how Clonakilty has built responsibility into everything it does. During the B Impact Assessment, it showed leadership in employee wellbeing, sustainability, and ethical supply chains. This includes health and wellness initiatives for staff, local outreach through beach cleans and Tidy Towns efforts, and a strong focus on health and safety, backed by new systems and regular training.
On the environmental side, Clonakilty has taken a close look at its full carbon footprint, from how it uses energy on site to the impact of suppliers and deliveries and now has a clear plan in place to cut emissions over time. The team is using smart technologies to track energy and water use, reducing packaging, and exploring bigger solutions like solar panels and constructed wetlands. A wildlife meadow has also been planted on site using native species to support pollinators and restore habitats, bringing more nature back into the heart of the distillery.
The business also checks all its suppliers carefully to make sure they follow good governance and protect the environment.
While B Corp certification is still rare in the spirits industry, Clonakilty
is proud to join a growing global community of businesses rethinking what success really means.
“We’re delighted to be officially certified as a B Corp™,” said Michael Scully, founder of Clonakilty Distillery.
“For us, this is recognition of the way we’ve always done things. We’ve worked hard to build a business that takes care of its people, respects the planet and supports our local community. Becoming a B Corp is a proud moment, but it’s also a promise to keep doing better every day.”
Element Irish Whiskey is a newgeneration independent whiskey brand redefining how Irish whiskey is made and experienced. Born from a desire to break with convention, Element is built on the principle of open innovation -inviting consumers, bartenders, and whiskey enthusiasts to help shape its future releases. Rather than relying on a closed circle of blenders, Element distributes samples, gathers feedback, and cocreates blends with its community, ensuring each release is inspired by real taste preferences, not just tradition.
The brand’s debut, Fusion Series R/1.0, is a small-batch blend of single malt and single grain spirits matured in ex-bourbon, virgin American oak, Oloroso sherry, and seasoned stout casks. Bottled at 43% ABV, it’s a versatile, approachable whiskey that can be enjoyed neat, in cocktails, or mixed - reflecting Element’s mission to democratise whiskey and make premium quality accessible to all.
Following this, Lore Single Malt R/1.0 continued the journey of innovation. Crafted from ex-bourbon, Madeira, and sweet Moscatel casks, it delivers smooth depth and character. Each bottle is individually hand-numbered, bottled at 43%, and non-chill filtered, showcasing Element’s respect for craft and quality while staying true to its open, consumer-led philosophy.
Today, Element is building a strong presence across Africa and mainland Europe, while also targeting expansion into Asia. Its biggest market is Nigeria, where founder Fionn Cox previously lived while working with Jameson under Pernod Ricard. Element Irish Whiskey is available via their website or from any good independent drinks store.
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.
Our 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’s 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, Paddy’s new look signals a commitment to growth and securing the brand’s future for years to come, on shelves, behind bars and in glasses everywhere.
Foxes Bow Whiskey, the unapologetically bold challenger brand shaking up Irish whiskey, has launched a first-of-its-kind Irish whiskey pouch, disrupting the conventional bottle-first approach that’s long dominated the category.
A modern take of the traditional hip flask, this slim, shatter-free format fits in your pocket and contains three drink serves, making it ideal for moments where glass isn’t, from backpacks to match day supporter pockets, carry-ons to festival fields.
It took five years to taste this good West Cork Whiskey started in 2003 when three lifelong friends set up shop in the back room of a house in Union Hall. They’ve built one of Ireland’s largest distilleries from scratch, now employing 140 locals and staying fiercely independent through thick and thin. Out on the edge of West Cork, just south of the Golden Vale, they use only Irish grain, delivered fresh every day and embrace a bit of maritime aging too. For them, it’s always been about taste. They’re not trying to be flash or fit into a box; they just want to make great whiskey. And if you ask them, they’d never say they’re better than anyone else but they’re right up there with the best.
With over 20 years of craft, the awardwinning ranges of Writers’ Tears and The Irishman have cemented their place within Irish whiskey tradition by challenging expectations of what the category can be. Showcasing a dynamic portfolio of Single Malt and Single Pot Still–focused whiskeys, both brands have become staples in bars and drinks cabinets across the world. Celebrating heritage while reinventing for the modern palate, they invite consumers to experience a wealth of flavours, textures, and stories in every glass.
With a new generation of whiskey drinkers looking for convenience without compromise, the pouch offers the perfect blend of function and flavour. The new 100ml flexi pouch format, featuring the same rulebreaking blend found in Foxes Bow’s flagship expression, is aimed squarely at modern drinkers and their preferred occasions: festival season, gifting, the great outdoors, premium RTD upgrades, and drinks at a friend’s house. It’s lighter, lower-waste, and designed with portability and sustainability in mind.
“When we came up with this format, Tony and I had to take off our founders hats, and think as the whiskey drinkers we are. When we did that, we thought about all the places we personally would like to enjoy whiskey, and realised that a lot of the best memories happen in places where you can’t bring glass,” said Alice Carroll, co-founder, Foxes Bow Irish Whiskey. “It’s bold but practical, and very Foxes Bow: great whiskey, zero hassle.”
This launch continues Foxes Bow’s reputation for innovation and cultural relevance. Since its debut, the brand has gained acclaim for its non-traditional maturation, designled packaging, and energetic tone of voice, all crafted to appeal to a new generation of whiskey drinkers tired of ‘old man’ tropes.
Available nationwide in Carry Out stores from 25 August, and in Aldi since 11 September as part of the Grow with Aldi programme.
These days, West Cork only bottles whiskey that’s been aged for at least five years, which is two years longer than the legal minimum in Ireland. It’s not a flashy move, just something they felt made the whiskey better. Most others bottle at three, but they figured that if you’ve waited this long to pour a glass, it should be worth it. That extra time in the barrel gives it more depth, more smoothness, more of what makes West Cork Whiskey what it is. It’s a quiet detail, but it says a lot about how they do things.
That same philosophy has carried through to the brand’s newly rebranded bottle and packaging, designed to reflect the craft, patience, and authenticity behind the liquid. The refreshed look gives West Cork a bolder shelf presence, while staying true to its roots, understated, qualitydriven, and distinctly Irish.
Writers’ Tears is a unique blend of 60% Single Pot Still and 40% Single Malt.
Writers’ Tears begins with Copper Pot, an incredibly unique blend of 60% Single Pot Still and 40% Single Malt. The lively spice of un-malted barley combines with the smooth, warming malt character to create a whiskey that is both distinctive and approachablea perfect introduction to the world of Single Pot Still. Beyond this foundation, innovative expressions such as the Añejo Tequila Cask Finish and Canadian Ice Wine Cask Finish allow drinkers to explore unexpected flavour dimensions, reinforcing the brand’s reputation for creativity and exploration.
For connoisseurs, age-statement releases such as The Irishman 12 Year Old and The Irishman 17 Year Old showcase the pinnacle of the craft
The Irishman embodies “Tradition for Today,” respecting time-honoured methods while utilising unique production techniques to champion Irish Single Malt. Its core Single Malt, matured in a combination of American Bourbon casks and European Oak Oloroso Sherry casks, delivers balance and complexity while serving as a gateway for new whiskey fans. For connoisseurs, agestatement releases such as The Irishman 12 Year Old and The Irishman 17 Year Old showcase the pinnacle of the craft, produced in small batches that highlight depth, refinement, and the very best of Irish whiskey.
Founded in 2018 by Gareth and Michelle McAllister, Ahascragh Distillery is Ireland’s first zero-energy emissions distillery. This family-run operation is located in the heart of County Galway and is known for producing world-class whiskeys and gin. Since opening as a state-of-the-art facility in 2023, Ahascragh Distillery has established a reputation for award-winning spirits that bring a distinctive edge to restaurant and bar menus, as well as personal spirits collections across Ireland and beyond. The distillery’s own whiskey, due for release within two years, will make history as the first Irish whiskey produced with zero energy emissions. In the meantime, its new-make spirit is available to brands, retailers, pubs, and hotels looking to create their own distinctive brands.
In 2021, the distillery began its whiskey
journey with its premium Clan Colla series. While not distilled at the West of Ireland facility, these hand-selected, superior-quality whiskeys are partly matured, finished, blended and bottled on site. The collection includes elegant single grains and rich blends aged 7, 9, 11 and 13 years, alongside limited luxury 19- and 20-year-old releases.
All of the Clan Colla whiskeys have received national and international recognition.
Visitors to the West of Ireland can enjoy these award-winning spirits at the Ahascragh Distillery Visitor Centre, where daily tours showcase the whiskey and gin-making craft and innovation. The village is also home to The Clan Colla, a fine dining restaurant that pairs local cuisine with the distillery’s acclaimed whiskeys and multi-award-winning Xin Gin.
For more on all Ahascragh Distillery’s whiskeys, gin and bulk sales, contact info@ahascraghdistillery.com
Glendalough Distillery has cemented its reputation as one of Ireland’s most dynamic distilleries, securing Irish Distillery of the Year for the fourth consecutive year at the New York International Spirits Competition. This rare achievement underscores consistent quality and craft at the highest level.
Innovation remains central to that success. The recent launch of Glendalough Pot Still Peated Irish Whiskey marks a category first: a traditional pot still style enhanced with a whisper of peat and matured in Virgin Irish Oak from Wicklow. This bold combination delivers layered spice, gentle smoke, and distinctive Irish oak character, earning Gold at The Spirits Business Global Irish Whiskey Masters 2025.
Alongside it, Glendalough Double Barrel Cask Strength offers a powerful evolution of the distillery’s signature single grain. Bottled straight from the cask and finished in Oloroso casks from Montilla, it balances intensity with elegance, adding depth for discerning whiskey drinkers. This expression also claimed Gold at the same competition.
Ardara Single Malt Irish Whiskey, a heavily peated, triple distilled, all grainin whiskey that signals a bold revival of Donegal’s lost distilling tradition. Ardara Single Malt Irish Whiskey has already been awarded a Gold medal at the Irish Whiskey Masters 2025 in the Single Malt, super-premium category. A true product of place this whiskey is uncompromising in character. For over a century, regional distinctions in Irish whiskey have been lost, replaced by conformity. Ardara Single Malt Irish Whiskey breaks this trend, reclaiming Donegal’s distinctive character. Made with heavily peated malted barley, peated to 55 ppm, distilled with the grain-in, and matured, sherry forward, in American Bourbon and Virgin oak casks, this Irish whiskey brings to life a
Irish Whiskey is amongst first to adopt Digital Deeds. Distilleries such as Ahascragh, Co Galway and The Foundry Vault, a bonded warehouse in Northern Ireland are some of the first to adapt and would encourage others to follow suit
With Irish whiskey exports surpassing €1billion in value and global sales topping 15 million cases in 2024, according to the Irish Whiskey Association’s In Numbers report, the industry is riding a wave of renewed international demand. But as growth accelerates, so too do concerns around cask fraud and the risks tied to outdated paper-based ownership records.
A growing number of Irish distilleries and warehouses have turned to digital tools to protect both their reputation and their customers. Digital Deeds from Proof 8 provide secure, tamper-proof digital records proving ownership, provenance and location for every cask. They replace traditional paper certificates with verified, auditable digital records which stay with a cask for its lifetime.
At The Foundry Vault, a bonded warehouse in Northern Ireland, Warehousekeeper Jacqui Hanna says, “Warehousing and purchasing whiskey can be a very blind process and open to fraud. We needed greater transparency across every element of our operation as well as complete assurance that the data we held on every cask was correct. Spreadsheets just weren’t enough. We now use Proof 8’s Digital Deeds to provide up-to-date and secure digital records for every one of our casks stored here, and we’ve done away completely with paper-based
style unseen for over a century. The packaging reflects the spirit within - bold and elegant. A 100% recycled bottle with sculpted vertical flutes that echoes the era when these flavours were last enjoyed, while the Solera vats uniquely used by The Ardara Distillery in Ireland prior to maturation are represented on the bottles’ distinct zamac cap. Metallic blue and copper accents on the label reference the native dragonfly, chosen as Adara’s emblem – the international symbol of transformation, resilience and rebirth, much like the Ardara Single Malt Irish Whiskey itself. Rooted in tradition, yet confident and contemporary in execution, Ardara Single Malt Irish whiskey is a rich smoky declaration and a Donegal homecoming.
Proof 8’s Digital Deeds provide up-todate secure digital records for every cask stored
records. This is crucial for audit transparency and ensuring legitimacy in cask transfers and puts our cask owners’ minds at complete ease.”
Jacqui highlights a very real problem facing many Irish distilleries and warehouses. Outdated and manual systems are holding the industry back. Many producers still rely on paper logs, siloed spreadsheets or patchedtogether legacy tools to manage their operations. While this may have worked in a slow growth market, today it is increasingly unsustainable in a sector now defined by international demand, complex logistics and growing compliance requirements.
To scale and compete globally, more Irish whiskey producers and warehouses are moving to streamlined digital operations, freeing up time and resources to focus on innovation and craft.
Ahascragh Distillery in Galway is one of them. Founder Gareth McAllister, says, “The level of operational precision we’ve gained with Proof 8 gives us complete trust in all our production and cask data, it’s helped us rethink completely how we manage production and maturation by prioritising data. All of that is vital when you’re accountable to customers and compliance officers alike.”
The need for traceability in Irish Whiskey is now urgent and Digital Deeds are fast becoming the new industry standard, helping protect both Irish Whiskey’s reputation and revenue well into the future.
History, music, founders, flavour – Slane is known for many trailblazing firsts and trailblazing Irish whiskey is one of them.
Blended and matured in virgin oak casks, seasoned whiskey casks and Oloroso sherry casks, you can taste
the complexity of Slane Irish Whiskey in every sip.
From the triple casked ageing for a flavour that’s complex yet smooth, to the notes of vanilla, hints of spices and alluring aroma’s; Slane Irish Whiskey bends the rules to create a beautiful blend.
Steeped in music history, Slane has welcomed rock royalty from all over the world for decades and now in turn is sharing its award-winning blend of Irish whiskey back to the world for generations to come.
A blend that stands out whether on the rocks or mixed in, Slane Irish Whiskey’s complex flavour makes it the perfect partner to compliment your cocktail. Hot or cold. Sweet or spicy. Classic or current. However you like your cocktails, Slane has the whiskey for it. n
On a weekday morning in Dundalk, the owner of Dundalk Bay Brewery is doing what he always does: everything. “We work lean because we have to,” he says, rattling off the morning’s to-do list with the matter-of-fact cadence of someone who lives on the shop floor. Purchasing malt for the next year. Chasing cardboard. Signing off on engineering works. Double-checking the effluent discharge because Irish Water has hiked charges and compliance is non-negotiable. “They are increasing the cost of water dramatically, so we have to know exactly what we’re taking in and exactly what we’re sending out. It’s very challenging.”
That word challenging comes up often. This is due to tight margins caused by massive energy, transport, wages and waste costs. And yet, against that background, Dundalk Bay Brewery has just soft-launched what the founder calls a category first for Irish craft: a nitrogenated zero-zero stout designed to pour like the big names and taste like a stout, not “coloured water.”
As Dundalk
Bay Brewery celebrated
Spectac’s teams worked in breweries, dairies and pharmaceutical plants, accumulating a deep, pragmatic understanding of stainless steel, hygienic design and process control. When Ireland’s craft beer boom kicked off, the knowledge transfer was obvious. “We knew how to build small breweries,” he says. His daughter Faye, now part of the business, currently on maternity leave, asked the question that became a turning point: why aren’t we doing this for ourselves?
The result was Dundalk Bay Brewery, founded a decade ago, built by its sister company, and run with a mix of engineering expertise and hard work. Today, the brewery employs 17 people, brewers, chemists and operations staff, with the founder himself minding the engineering to keep the plant humming.
It is the paradox of small Irish manufacturing in 2025: the harder it gets to run a brewery, the more the survivors are doubling down on craft, science and export discipline.
Tony began his career in Limerick with an engineering firm and later moved to Dundalk to work as a contractor in the old Harp Brewery. In 1986, he set up Spectac International, a fabrication business that builds pressure vessels for food and dairy. Over four decades,
ten years in
operation, owner
Tony Healy spoke to Fionnuala Carolan about zero-zero stout innovation and how the export market is where the growth lies due to the might of the big brands here at home
The site runs five days a week for now, with capacity to go 24/7. “We don’t have the sales for that yet,” he says. But the ambition is there in a five-year plan that he describes as “mid-stream and on track.”
The headliner of that plan is a technical challenge most brewers would prefer to avoid: alcoholfree stout that actually drinks like stout. “You can brew to 0.5% ABV,” he says. “You can’t brew to zero.” Getting all the way to 0.0% requires de-alcoholisation, with the flavour consequences that word implies.
Dundalk Bay Brewery’s solution combines process change, yeast innovation (co-developed with a major yeast company under NDA) and that
dealcoholiser “the game changer,” he says. The team reformulated the brewing technique to suit the product and protect the taste profile, then nitrogenated the final beer to deliver the familiar cascading pour. “A lot of 0.5% beers can be a little bit insipid,” he says carefully. “If you go to 0.0% you have to have a taste profile because you don’t want it to taste like you’re drinking coloured water.”
After months of R&D, Dundalk Bay soft-launched the zero-zero stout in recent weeks and will roll out nationally in December 2025, including a listing with Aldi for the Christmas window. Early feedback from export customers has been bracingly positive. “Denmark told us this stuff is better than Guinness,” he says, half-proud, half-wary of the comparison. The brewery’s zero-zero nitro stout also took home silver at this year’s awards season, one of several medals earned across the portfolio, seven golds and counting. The validation isn’t just for marketing; it reassures overseas buyers
evaluating Irish craft on paper before they taste a sample.
One of the most stubborn routes is the Irish on-trade, where he explains the global giants dominate the cold rooms and tap banks, citing an example of a local hotel that can’t take on their beer because of a lack of taps in their cold room, which was installed by one of the bigger brands. On the continent, the dynamics are different.
“They’re not pint-orientated at all,” he says. Dundalk Bay ships 20-litre kegs to Italy, Sweden, Denmark, the Czech Republic and Canada. In Italy, small restaurants pour the IPA by the glass.
“Without export, Dundalk Bay Brewery wouldn’t be alive,” he says simply.
This year the brewery secured ISO 9000 and remains an Origin Green member, badges that matter to international buyers. The medal count from the World Beer Awards 2025, including golds for Lotus and Suki, two Japanese-style beers developed for Aldi has already moved needles in conversations from Rome to Prague.
“These awards help when you’re going to customers for export,” he says.
“They take that on board way more than the Irish audience.”
Momentum is building further afield. The brewery has booked its first order for Australia, with product departing over the last few weeks. “When you’re sending product out of Ireland, there’s no duty or VAT on it, so you can be reasonably competitive,” he notes.
If you had to add Irish duty and VAT on top, “you can forget about it.”
The looming December launch of the zero-zero stout concentrates minds back home. The Aldi listing will begin as a three-month Special Buy; if it performs, they’ll repeat it. The team is also “wide open” to parallel listings elsewhere and has a meeting with Dunnes Stores early this month.
If the zero-zero project shows Dundalk Bay at its most scientific, labelling laws show the business at its most exposed. The founder recounts a scramble to incorporate forthcoming health warnings into packaging after buyers began pressing suppliers to comply. “We were told it had to be done for next year, so I’ve changed all my labels,” he says. Then the policy was paused. The brewery is now sitting on stock with the warnings printed, uncertain whether those labels will be welcomed or frowned upon in export markets. “It will be very unusual to have this information on the bottles abroad. They don’t want to see that.”
He isn’t arguing against public health communication; he’s arguing against volatility. Each design change triggers a chain reaction: artwork revisions, compliance checks, plate charges and write-offs. For a lean team, there’s no
room for zig-zagging. “I’ll have to run with it until someone starts giving out to us about it,” he says.
Ask him about styles and he shrugs off fashion. IPA has been Dundalk Bay’s best seller in Ireland, with stout close behind, but he thinks the IPA craze will cool over the next few years. “It was the younger cohort,” he says. “That’s slowly changing.”
The brewery has thrived by codeveloping brands with retailers after a strong run with Sailor Sam for Aldi, they now have Lotus and Suki in the
Japanese style, both medal winners. When it comes to domestic channel strategy, he is pragmatic. Does this mean that you concentrate more on off-trade than on-trade? “It does to a certain extent,” he says. But even supermarket aisles are a battleground at Christmas, when the big brands stack high and discount deeper. “It’s very hard to get noticed with all the noise”.
Despite business always throwing curveballs, he really enjoys what he does and says he doesn’t regret a thing over the last 40 years.
“Innovation is what I really enjoy,” he says. The zero-zero stout was “really challenging,” the kind of problem that rewards tinkering and patience.
The plan is that Faye will take on the mantle after Tony retires. “She’s keen and more than capable,” he says.
In December they will undertake a nationwide roll-out of the zerozero nitro stout. “We are looking for partners,” he says. That could mean capital, capacity sharing or distribution alliances. Dundalk Bay Brewery already contract brews and has learned to flex to client needs and he is willing to talk to anyone who is interested in joining him and Faye on the next part of the journey. n
From Missouri’s historic distilleries to Ireland’s cask finishes and the global stage of the Ryder Cup, bourbon is proving its legacy lies not just in heritage but in reinvention
Ireland’s bourbon market is expanding rapidly, fuelled by premiumisation, cocktail culture, and curiosity for American whiskey heritage. While Irish whiskey dominates, bourbon is carving space on shelves and backbars. Limited editions, cask finishes, and brand partnerships are driving awareness, positioning bourbon as a dynamic, premium category for Irish consumers. Bourbon is a spirit built on tradition, but its future is being shaped by innovation and global collaboration. From the historic rickhouses of Missouri to the shores of Ireland, distillers are pushing boundaries while honouring their roots. At Holladay Distillery, the oldest distillery west of the Mississippi, Soft Red Wheat Bourbon brings a new twist to a historic mash bill, offering one of the few Bottled-in-
Bond wheat bourbons aged over six years. Meanwhile, Elijah Craig raises a glass to golf’s most prestigious competition with a 2025 Ryder Cup Limited Edition, a 700-bottle release finished with toasted sugar maple and applewood staves, capturing both New York’s spirit and autumn’s warmth.
Across the Atlantic, Roaming Road Spirits is redefining whiskey by finishing American bourbon and rye in Irish casks, bridging two great traditions with a style that is both bold and elegant. And at Woodford Reserve, over 200 tasting notes come alive in a Straight Bourbon that anchors celebrations of November’s Old Fashioned Month. Together, these stories showcase a category that remains authentic yet adventurous, proving that bourbon’s legacy is not just preserved, but continually reimagined for today’s discerning drinker.
The finest bourbon results from an ideal combination of climate and geology that is rare outside of Kentucky but is found in the rolling hills of Weston, Missouri at the Holladay Distillery. The Holladay Distillery was founded in 1856, making it both the oldest distillery in the state of Missouri and the oldest distillery west of the Mississippi still operating on its original site.
The Mash Bill for Holladay Soft Red Wheat is as follows; 73% corn, 15% wheat and 12% barely. It is remarkable how one ingredient in a recipe can change the entire taste profile of a spirit. Holladay Soft Red Wheat is crafted with the original Holladay recipe with one substitute: wheat for the rye. Holladay Soft Red is made in the original stillhouse, barreled in Missouri white oak barrels, aged onsite in iron-clad rickhouses, and bottled at 100 proof. The Bottled-in-Bond classification is a prestigious mark of transparency and legitimacy in the distilled spirits world. The Bottled-inBond Act was established in 1897 to guarantee that the product a customer was purchasing was truly whiskey. Holladay Soft Red Wheat Bourbon is one of the very few bottled-in-bond wheat bourbons on the market aged 6+ years and it was worth the wait. To meet the rare and prestigious requirements to be classified as Bottled-in-Bond, a product must be distilled, aged, and bottled in the same location to assure a mark of authenticity.
When master distiller Kyle begins the process of crafting a batch of Holladay Soft Red Wheat, he blends bourbon from different barrels and tastes them in their original form, at Rickhouse Proof. Each expression of Holladay Rickhouse Proof is bottled at the exact proof from the bourbon barrel yield after a minimum of six years aging in one of the original Holladay Rickhouses. No two releases will ever
be exactly the same, but every bottle of Rickhouse has one important commonality, full proof, full flavour.
Elijah Craig toasts the Ryder Cup with its 2025 Limited Edition, a Small Batch Bourbon, celebrating the brand’s standing as the biennial competition’s Official Bourbon and a Worldwide Supplier. The release marks the beginning of Elijah Craig’s ‘Road to Ryder Cup’ which will take place from September 23-28, 2025 at Bethpage Black, New York, where Team Europe will take on the US Team. This limited edition is crafted to honour the competition in an exclusive release of just 700 bottles. Among members of Team Europe is Elijah Craig Golf Ambassador Bob MacIntyre, making his second consecutive Ryder Cup appearance.
The limited release Bourbon marks the Ryder Cup’s return to New York through the involvement of applewood and sugar maple trees, the latter being the Empire State’s official tree. It starts with fully-matured Elijah Craig Small Batch Bourbon, which is then finished with toasted staves made up of 75% toasted sugar maple and 25% toasted Applewood. The finished liquids are aged separately over an eight-week period and then vatted together before the 2025 Ryder Cup LimitedEdition Small Batch Bourbon is bottled at 47% ABV.
This edition leads with rich maple syrup on the nose followed by decadent apple pie, and once tasted, the rich maple sweetness reveals notes
of candy apples and caramel, both synonymous with the autumn season. The finish is soft and warm, dominated by notes of chocolate and cocoa, with a final note of pepper at the very end to balance the sweetness.
“Elijah Craig’s world-renowned Bourbon will once again be an incredible part of the spectator experience at the Ryder Cup,” said Luke Reissman, PGA of America senior director, Global Partnerships. “From raising a glass at the Elijah Craig Speakeasy onsite at Bethpage Black to savouring the moment at home with a Limited-Edition 2025 Ryder Cup Small Batch Bourbon, there are multiple ways for spectators to celebrate the 2025 Ryder Cup with Elijah Craig.”
Each 700 ml bottle comes with a natural cork and wood top sealed and emblazoned in gold with the tournament’s logo, then is packaged in a commemorative Ryder Cup gift box also emblazoned with the official seal to adorn bar carts and collectors’ shelves alike.
Elijah Craig’s support of golf runs wide and deep. Along with Bob MacIntyre, the iconic whiskey brand is also “The Official Bourbon” of PGA Tour Professional Golfers J.T. Poston and sports broadcaster Amanda Balionis. Elijah Craig is also the official bourbon of PGA of America. Elijah Craig’s is distributed by Barry & Fitzwilliam.
Launched in the United States in 2023, Roaming Road Spirits was founded on a simple but ambitious vision: to search the world for singular casks and share them with those who appreciate authenticity. Early imports of aged rum, Cognac, Armagnac, and Irish
whiskey set the stage for a portfolio defined by rarity and individuality.
The introduction of bourbon and rye whiskeys from Kentucky and Indiana brought a natural next step and a bold idea. Rather than keep these American whiskeys bound to US rickhouses, Roaming Road transports them to
Ireland, where seasoned Irish whiskey casks provide a finishing chapter. This process does more than layer new flavours; it unites two great whiskey traditions. American intensity, rich with grain and oak is tempered by Irish elegance, producing a style that belongs to both worlds.
With the establishment of Roaming Road Spirits International Ltd. in Dublin, Ireland is now more than a destination, it is central to the brand’s identity. Strategic partnerships with Irish industry figures are ensuring
the expansion is not just commercial, but cultural, strengthening the ties between two nations with storied whiskey legacies.
Roaming Road Spirits offers more than just rare barrels and limited releases. It is building a bridge between two countries with proud whiskey legacies, proving that when American character meets Irish influence, the result is a spirit greater than the sum of its parts.
At Roaming Road, the belief has always been simple but profound: the finest spirits tell a story, embody character, and bear the mark of time. Spearheaded by founder Mike Gilmore, they’re thrilled to share the next chapter in their story with you, Roaming Road Spirits International Ltd.
“I’m honoured to announce the launch of a new international company, dedicated exclusively to bringing our expertly curated single cask spirits, headquartered in Dublin Ireland, to a worldwide audience. While our base in the US remains steadfast, we are now expanding into new horizons, sharing our passion for
Roaming Road Spirits is making its mark with Ireland’s first CaskStrength, Single-Cask Bourbons and Rye Whiskey finished in Irish Whiskey Casks in Ireland. How would you describe the experience for an everyday consumer discovering this for the first time?
“For me, it’s about discovery. These are not mass-produced bourbons, every cask carries its own character, its own soul. The experience is one of intensity and honesty: cask strength means nothing is diluted, nothing is hidden. When someone takes that first sip, I want them to feel the journey, from the rolling rickhouses of Kentucky and Indiana to the Irish coast where the cask breathes in a touch of Irish air and influence.”
The name “Roaming Road” suggests a journey. How do you want consumers to feel when they pick up a bottle or order a glass?
“The name came from a simple truth: life, like whiskey, is a journey. For me, Roaming Road is about discovery
exceptional Bourbon, Rye, and aged Rums with spirit enthusiasts around the globe,” says Mike.
From Kentucky and Indiana to the Celtic Coast of Ireland, the Bourbon and Rye whiskeys are being “kissed” by single malt Irish whiskey casks for a touch of Irish soul. These casks, procured over years of exploration, represent Mike’s roots in Bourbon and his unending quest for the remarkable. Every sip is layered with character, tradition, and an innovative new Irish influence that you won’t find anywhere else. These offerings will be available in Ireland, Scotland, and the wider UK, with plans for expansion into other countries as well.
Its spirits remain single cask, handselected, and built upon relationships and trust with producers from around the world. It’s a celebration of exploration, craftsmanship, and authenticity.
Roaming Road is currently available in Corkscrew Wine & Spirits Merchants, Dublin, James J. Fox Cigar & Whiskey Bonders, Dublin, Amai by Viktor
across borders, across traditions, across experiences. I want consumers to feel part of that journey when they hold the bottle, almost like they’ve stepped onto the road themselves. It’s not just bourbon in a glass, it’s a story that connects heritage with discovery,
Restaurant, Dublin, Paladar Cocktail Bar, Cork and Shannon International Airport, Duty Free Shop- County Clare
For online sales go to https:// wineonline.ie.
In Ireland, we are rightly proud of our whiskey but in Kentucky, they certainly know what they’re doing too. That’s where Woodford Reserve is from, the land of fried chicken, bluegrass music, horse racing, and, of course, the world’s finest bourbon. It’s a piece of American tradition woven into the fabric of its history.
They have a full line-up to choose from at Woodford Reserve, with something for every budget and taste, but the Straight Bourbon Whiskey is a great place to start. It’s a unique offering as it uses an unusually high proportion of rye grain at 18%. It’s a stunning honeyamber colour, with over 200 delectable tasting notes. It’s aromatic on the nose with dried fruits, hints of mint and orange.
carrying American strength and Irish soul in every sip.”
Single-cask releases are inherently limited. How does that sense of rarity enhance the consumer experience?
“Rarity is not a marketing trick for me, it’s the heart of Roaming Road. When a cask is gone, it’s gone, and it can’t be duplicated and that creates a moment in time. Consumers get to share in something truly unrepeatable, and that sense of “I was there, I tasted that” is what makes our bourbons special.
Looking five years ahead, how do you hope Roaming Road Spirits will be perceived in Ireland’s drinks landscape?
“I hope people will say Roaming Road brought something fresh to Ireland, respect for tradition, but also the courage to innovate. If we’re seen as the brand that bridged two whiskey worlds and gave consumers something both rare and authentic, then I’ll know I’ve done my job.”
The month of November is marked as Old Fashioned month
To the taste, it offers a robust and complex mix of citrus, cinnamon, and cocoa. Toffee, caramel, chocolate, and spice notes abound. Then, on the finish, it’s smooth and warm with sweet aromatics and a kiss of floral notes.
The month of November is marked as Old Fashioned month and what better way to celebrate than raising a glass of one of America’s classic cocktails, made with the world’s finest bourbon.
So, if you’re looking for whiskey on the rocks, or a signature cocktail, make it exceptional with Woodford Reserve. n
Noli Alngohuro, Ashford Castle Bar & Lounge Manager talks to Drinks Industry Ireland about a typical day in his life working in the Irish drinks industry Day
What time do you get up on a weekday?
In hospitality, there’s no such thing as a ‘weekday’. My mornings always begin at 6am and that early start sets the pace for the busy, fast-moving day ahead at Ashford Castle.
Typical breakfast?
Breakfast is always protein-packed; think eggs, eggs, and more eggs, along with baked beans, sausage, and avocado.
Do you commute or work from home?
I’m so lucky to work at Ashford Castle, which is just a 10-minute walk away, or a quick 5-minute drive if it’s raining. Whether walking through the estate or approaching it along the
winding avenue by car, it’s always a ‘wow’ moment.
How long have you been in your current job?
I’m proud to say that this is my 25th year at Ashford Castle, a place that’s become like a second home to me.
What does a typical day at work include?
A typical day for me actually begins the day before. In hospitality, surprises are inevitable, so planning ahead is essential. I review the upcoming business day, making sure the plans from the week before are still relevant.
Before the Castle’s bar opens, I go through emails, sales reports, payroll and always review guest feedback. I then make my rounds to the three venues I manage - The Prince of Wales Cocktail Bar, The Drawing Room, and The Billiards Room. I check in with staff, ensuring wellbeing, uniform standards, Health & Safety compliance, and readiness for service.
Inventory is double-checked with my bartenders, and any low stock or faulty equipment is addressed immediately to ensure we’re fully prepared and that the highest of Forbes service standards are met.
I always keep a close eye on stock levels, taking time to adjust offerings, seasonal menus, and cocktails.
Staff development is an ongoing focus. I train and coach new team members in cocktail preparation, service etiquette, and right-selling techniques, and I hold regular appraisals to set goals and encourage team cohesion.
Who is your favourite politician and why?
Rodrigo Duterte, the 16th President of the Philippines. I admire his charisma and decisive leadership style. He wasn’t afraid to make tough decisions and governed with a firm hand when he believed it was necessary.
Who is the most annoying celebrity in your opinion?
There’s no one in the celebrity world that annoys me as I prefer to focus on people who exude traits such as positivity and humour. It’s unfair to judge people we only see through the lens of social media or a newspaper article.
What is the best ad (apart from the brand’s you represent)
One of my favourites is the Guinness “Surfer” ad. It shows a group of surfers battling a powerful wave, symbolising the effort and patience required to
pour the perfect pint of Guinness. The stunning visuals, intense music, and clever symbolism beautifully tie into the brand’s image of strength, patience, and craftsmanship.
I also loved Coca-Cola’s “Open Happiness” campaign, which delivered a simple yet powerful message: sharing a Coke brings happiness. It focused on social connection, with people enjoying the drink in various hospitality settings.
And for something more lighthearted, Budweiser’s “Whassup?” ad. It became a global cultural phenomenon, with its catchphrase instantly recognisable. It linked the brand to relaxed, social moments with friends, something that resonates strongly within the hospitality industry.
Worst ad on television?
I usually just change the channel if an ad doesn’t appeal to me.
What is your favourite drink?
Whiskey, Irish for preference or an unpeated Scotch whisky. From time to time, I’ll also enjoy a good brandy or cognac.
If you had to pick three famous people to have a drink with, who would they be?
Winston Churchill – famous for his love of whiskey and cigars, he was charismatic, witty, and insightful. I imagine sharing a drink
with him would lead to fascinating conversation.
Dave Chappelle – with his mix of controversial and philosophical comedy, a drink and a chat with him would be unpredictable, thoughtprovoking, and full of laughs.
Jesus Christ – compassionate, wise, and understanding, it would be remarkable to see what kind of conversations might unfold over a drink and we’d be kept in line and safe, without ever running out of wine.
Favourite no/low brand on the market?
Seedlip is one of the pioneering brands in non-alcoholic spirits, offering herbal-based blends that work beautifully with tonic or in cocktails providing a sophisticated alternative to alcohol. I also rate Lyre’s highly; its range of non-alcoholic versions of classic spirits like gin, rum, and whiskey makes it easy to create drinks that taste remarkably close to their alcoholic counterparts.
Favourite pub in Ireland and abroad?
The Dubliner Irish Bar in the heart of Prague. I first stumbled upon it while celebrating a friend’s stag, and it quickly became a favourite. It offers a great selection of beers, hearty pub food, and live music, all in a welcoming atmosphere that attracts both locals and tourists.
Best pub for grub?
I believe in supporting local; over the past two decades, more than 2,000 Irish pubs have closed, and that’s a loss none of us want to see. One standout for me is Lydon’s Pub in Cong, County Mayo. Set in the heart of this charming village, it’s known for hearty Irish classics served in a cosy, welcoming atmosphere. It’s the perfect place to unwind after exploring the area, with friendly service and consistently great food.
Achievement you are most proud of?
As an immigrant, I’m proud to have achieved the goals I set for myself through hard work, dedication, and grit.
As a parent, nothing compares to watching my children grow into responsible adults with a strong moral compass, it’s the greatest achievement of all.
Favourite saying?
“Being old is giving up on learning nor ceasing to impart or engage in the process of learning” n
The Collins Club, Dublin’s most innovative cocktail destination nestled within The Leinster, is redefining what’s behind the bar with a series of brandnew experiences designed to reward curiosity and transform the way guests enjoy cocktails.
The Collins Club is more than just a bar, it is an immersive journey. With velvetdraped lounges, opulent interiors, and multisensory storytelling woven into every detail, it is a destination where Dublin locals and international visitors alike can uncover something extraordinary.
From intimate tastings to behindthe-scenes discoveries, The Collins Club invites the bold, the inquisitive, and the adventurous, to step beyond the ordinary and into a world where every sip tells a story.
Born in Belgium more than six centuries ago, Stella Artois has always stood for more than just great beer, it’s
Heverlee, the premium pilsner lager is set to launch in Ireland, with 660ml bottle and 4x440ml can packs available from September 2025. Launching with listings in Dunnes, Tesco, SuperValu and across convenience, Heverlee is a strong addition to the growing premium-beer category.
Only the finest ingredients are used to brew Heverlee, including the Noble Saaz hops, one of the most expensive and highly regarded in the world. This gives the 4.4% ABV lager a subtle sweetness from the malt and
The expansion into the Republic of Ireland off-trade follows growing success for the brand in Northern Ireland and Scotland
maize mash, with the distinct bitter aroma of Saaz creating a crisp and refreshing lager.
The expansion into the Republic of Ireland off-trade follows growing success for the brand in Northern Ireland and Scotland, where Heverlee has seen volume growth of +26% YoY across all off-trade outlets*.
The launch will be supported by integrated digital and in-store activations, including gift-withpurchase, scan-to-win promotions, and consumer sampling activity.
Heverlee is available now through C&C Group in Ireland.
For bookings and more information, visit theleinster.ie/eat-drink/ or follow @CollinsClubDublin.
about ritual, refinement, and enjoying a taste worth more. At the heart of this tradition is the Perfect Serve, a pouring ritual that elevates every sip.
As part of the current promotional cycle, Stella Artois will be running a Gift with Purchase offer in participating stores. Shoppers buying a 4 or 10-
Stella Artois brings the perfect serve home
pack of Stella Artois cans will receive a complimentary signature Stella Chalice glass, an icon of the brand, designed to enhance aroma, flavor, and presentation.
The activation will be supported by bold out-of-home advertising and impactful in-store tower displays, ensuring the offer stands out where it matters most. It’s a celebration of quality, tradition, and refinement, reminding us that some rituals, like some tastes, are always worth more.
Heineken Ireland has commenced year two of its three-year on-trade quality programme, the Heineken® Ahhh-cademy. Phase two of the nationwide rollout has built on the success of last year’s launch with Heineken investing a further €1 million in the programme.
Taking on board feedback from the 2024 graduates and insights gathered through mystery shopper visits last summer, the programme has been enhanced and expanded for 2025 - returning bigger and better for phase two. Key developments include larger venues, increased training capacity and new focus areas designed to further elevate bar staff skills. Almost 3,000 staff will be trained by the end of the programme in October; the Cork leg took place last week, with Limerick
taking place this week and Galway and Dundalk to follow.
Throughout the training, participants gained essential bartending skills - from changing a keg to mastering the perfect pour.
New for phase two was a stronger emphasis on the fast-growing nonalcoholic drinks category, which has
Pictured at the Heineken Brewery Ireland, Leitrim St., Cork at the launch of year two of the Heineken Ahhhcademy for the on-trade were Jonathan Barry, regional sales manager, Heineken Ireland; Jason Cox, commercial 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
experienced +77% growth over the last three years. This evolving trend presents a valuable opportunity for emerging bartenders to better meet changing consumer preferences within the on-trade sector.
To sign up, publicans can contact their local Heineken sales representative. n
Caroline Reidy, managing director and founder of The HR Suite, explains how to effectively manage employee absences while keeping the business running efficiently
Caroline
Employee absence is an inevitable challenge in any workplace, whether due to minor illnesses, long-term health issues, or personal reasons. While some level of absenteeism is unavoidable, how an organisation manages these absences can determine its ability to maintain a productive, engaged workforce while minimising operational disruptions, reduced morale, and increased costs. Effective absence management not only keeps the workplace running efficiently but also supports employee morale, productivity, and overall well-being.
The employee handbook and contract of employment should outline the importance of timekeeping and attendance. There should be a straightforward process for employees to report short-notice lateness or absences, and a procedure to follow up with employees who fail to attend work to determine the reason for their absence.
Short-term absences, while often unavoidable, can disrupt operations and affect team dynamics. Employers should identify work-related factors contributing to absenteeism, such as high workloads or workplace stress. Creating an open environment
encourages employees to discuss challenges and seek support without fear of judgment.
Using absence tracking tools benefits both employers and employees. Employers can monitor attendance patterns to address issues consistently and transparently, while employees gain confidence in the fairness of absence management processes. Return-to-work meetings are essential, allowing employees to explain their situation, request adjustments, and reintegrate into the workplace without undue stress. When absenteeism becomes a recurring issue, the process must be approached with sensitivity and fairness. Employers should provide opportunities for employees to explain their circumstances and access support where appropriate, ensuring that if disciplinary actions are taken, they are appropriate and proportionate.
Managing long-term absences involves balancing operational needs with employee well-being. These absences often arise from serious health conditions or significant personal challenges. Compassion and structure are essential. Long-term absences can be isolating for employees. Regular welfare calls provide reassurance and maintain a connection to the workplace. For employers, these communications help gauge progress and plan for return. Formal procedures, including medical reports and reasonable adjustments, ensure fairness and support mechanisms such as phased returns and flexible hours to ease the transition back to work. The return-towork meeting is a critical step, offering employees a structured opportunity to discuss readiness and support needs. For employers, it ensures necessary accommodations are in place to support continued success.
Long-term absences can be isolating
Regular welfare calls provide reassurance
and maintain a connection to the workplace.
A comprehensive absence policy is essential. It should outline procedures for different types of absences, how employees should report them, and required documentation. Communicating this policy ensures understanding and compliance.
These meetings allow employers to understand the reasons behind absences and provide support. They highlight accountability, reduce unwarranted absences, and foster open communication about challenges employees may face.
Record-keeping is crucial for monitoring absence patterns and identifying potential issues. Employers should use tracking tools to maintain accurate records. This datadriven approach enables employers to address recurring absences while remaining sensitive to personal or medical circumstances.
Open communication is key, particularly during long-term absences. Regular check-ins demonstrate organisational support and help prepare for return. These updates can also provide insights into additional accommodations or adjustments required.
If an employee’s absence is linked to a medical condition, it may be classified as a disability under the Employment Equality Acts. Employers are obligated to provide reasonable accommodation for work challenges caused by the disability, and this must be documented. Absences due to family pressures may also lead to claims of discrimination based on family or civil status. To demonstrate fairness, it is essential to ensure that any focus on an employee’s absence does not amount to discriminatory treatment on any of the nine protected grounds.
A dismissal based on absenteeism may be deemed unfair if it is not objective or appears to target an individual unfairly. It is critical to follow a fair procedure that allows the employee to have their say. Even in cases of frequent absenteeism, dismissal without proper procedures will likely be considered unfair. Maintaining detailed records and adopting a fair approach is essential to mitigate risks. Effective absence management is about more than compliance. It’s an opportunity to strengthen trust, enhance employee engagement, and promote a culture of mutual respect. By adopting these strategies, businesses can ensure that absences, whether short-term or long-term, are managed in a way that benefits both the organisation and its people. n
If you are an organisation based in the Republic of Ireland and require further information or advice relating to HR, please do not hesitate to contact our office on (066)7102887 or email us at info@thehrsuite.com
Bulmers is celebrating 90 years of cider-making in Clonmel with a nationwide anniversary campaign that honours its heritage, people, and continuing innovation. The campaign spans OOH, digital, social, and PR activity, reinforcing Bulmers’ position as Ireland’s number one cider brand and a category leader for nine decades.
As part of the celebrations, Bulmers has partnered with O’Neills to launch a limited-edition 90th anniversary jersey. The retro-inspired collaboration utilises the William Magner Signature - heroing the entrepreneurial visionary who founded the brand 90 years ago, as well as the original VATs from Bulmers’ first location, Dowds Lane. The jersey brings together two iconic Irish brands and is available online at oneills.com.
The inaugural Kerry Drinks Festival makes its debut on Saturday, 15 November 2025, at Killarney Racecourse, with key sponsors Dingle Distillery and Carry Out Killarney.
The festival will bring together over 65 distilleries, breweries, and producers and a host of enthusiasts for a day of sampling, socialising, and discovery, set in the scenic Killarney Racecourse. Each brand will bring selections of its products to sample.
The festival offers people a unique chance to experience the flavour and craftsmanship of Ireland’s diverse drinks producers – from whiskeys and gins to craft beers, ciders, vodkas, liqueurs, and much more.
The day will kick off with a Trade Expo
at 2.30 pm, tailored for professionals from the bar, restaurant, hospitality and drinks industries.
Attendees will have the chance to meet with a wide range of producers, explore new products, and forge valuable business connections ahead of the busy festive season.
Organisers have created a bespoke tasting glass for the festival, which each guest will use on the day and can rinse at designated rinsing stations around the hall.
Half-price tickets are available for trade professionals attending the Trade Expo. Masterclass tickets cost €27.50. General Public admission to the Brand Expo & Social is €47.50 (25% discount available for members of the emergency services).
Coca-Cola HBC Ireland and Northern Ireland has recently announced it is switching to the renewable energy source, biomethane, to power its production facility in Lisburn.
Over 65 producers join Ireland’s first Kerry Drinks Festival at Killarney Racecourse, offering tastings, masterclasses, and artisan food. Every attendee will take home a specially crafted Kerry Drinks Festival glass
The announcement comes as Agriculture, Environment and Rural Affairs Minister, Andrew Muir MLA, visited the newly upgraded Combined Heat and Power (CHP) plant, powered by biomethane—a clean, renewable energy source produced locally by Greenville Energy in Omagh, Co. Tyrone. This marks a significant step forward in Coca-Cola HBC Group’s commitment to achieving NetZeroby40. By the end of 2025, biomethane is expected to supply up to 25% of the total energy used at the Lisburn production facility. This energy will support critical operations, including electricity generation, steam production, chilled water systems, and the creation of food-grade CO₂. n
