Killowen Craft Distillery in Northern Ireland has launched a novel Poitín in a drive to increase awareness and sales especially in international markets of the legendary white spirit.

The small distillery, which is run by master distiller Brendan Carty and based in the iconic Mourne Mountains at Rostrevor in county Down, is also gearing up for its first distilled Irish whiskey.

Brendan explains: “As excited as we are about this, we also have a 2022 target to revolutionise Poitín and people’s attitudes toward it with a number of exciting releases.  2022 is now ‘The year of the Poitín’ at Killowen.”

The company has now added Stone Soup irish Poitín (500ml and 55%ABV) to its existing portfolio of limited edition whiskeys and premium gins.

Brendan continues that Poitín shouldn’t be seen as a whiskey but instead as a “small batch premium spirit category”.

Killowen’s Poitín is distilled from turfed malted barley, un-malted barley, turfed malted oats, malted wheat and malted rye.

He explains that the quirky Stone Soup brand can be traced back generations to an established folk story in eastern Europe about sharing food, a moral regarding the value of sharing especially food and drink. “Ultimately, it tells us of two types of people, a powerful influential figure, removed from the reality of the world who suddenly finds he is unable to feed himself until a normal everyday person decides to make him a delicious bowl of soup using only a small stone,” Brendan explains.

“The same disassociation today between some and the reality of our native spirits has inspired this bottling,” he adds. 

“To comply with legislation, Poitín must be stored for a period not exceeding ten weeks and the labelling may not refer to casks, maturation, or aging on the label, presentation, marketing or packaging material,” he says.
 
“As is with any creative profession, be it, for instance, architecture or distilling, an abundance in restrictions can help to bring forth the best creativity and this Poitín is certainly up there with the best,” adds Brendan.

The traditional white spirit was controlled from the 16^th century. In 2008, the spirit was accorded Geographical Indicative Status by the EU Council and Parliament, meaning the spirit can only be described as Poitín when distilled on the island of Ireland.

Stone Soup is on sale from Irish Malts, Celtic Whiskey Shop and other quality outlets in Northern Ireland supplied by Anzac Wholesale and also in Great Britain through Umbrella Project.

A novel red pesto has been developed by PEPPUP, the Northern Ireland producer of authentic Italian sauces, ketchup and pickles.

The pesto is among three innovative products created by Dr Luca Montorio, founder and managing director of PEPPUP at its base in Newtownards, county Down. The others are organic roasted peppers and a garlic bolognese sauce, both of which are provided in 480g jars and are gluten free, fat free, low in salt and suitable for vegans.

There are only four ingredients in the new pesto, PEPPUP’s first, they are roasted peppers, sundried tomatoes, feta cheese and mizithra cheese. Produced in 185g jars, the pesto is suitable for vegetarians, and low in fat, salt and sugar. Makes a quick, healthy and delicious dinner when stirred through hot pasta.

The pesto and other additions to the small company’s 15-strong range are in line with PEPPUP’s longstanding focus on healthy eating foods especially for home cooks.

The new pesto, according to Luca, is a further extension of the company’s successful portfolio of products made from roasted peppers and tomatoes that include pasta, pizza, Bolognese and dipping sauces.

“The red pesto is the outcome of our ongoing market research into new opportunities in the marketplace for our longstanding expertise in tomatoes and roasted peppers.

“Our research found that interest among home cooks has been growing during the coronavirus pandemic and associated lockdowns on new taste experiences,” adds Luca, a qualified nutritionist originally from Turin.

The three new products will soon be readily available at delis, family butchers and independent grocers in Northern Ireland and in the Republic of Ireland, a growing and increasing market for PEPPUP over the past few years.

Luca runs the business with wife Liz and has won acclaim for his original products in the shape of prestigious UK Great Taste Awards and also from Free from Ireland.

An experienced home cook, Luca develops the unique recipes which are based on his upbringing in Turin, a key Italian culinary hub in which roasted peppers and tomatoes are important.

Rademon Estate Distillery at Crossgar, county Down in Northern Ireland, a leading producer of craft gin and single malt whiskey is being highlighted for its use of sustainable energy in a new campaign by the Irish Whiskey Association (IWA), the body that represents whiskey producers on the island of Ireland.

The new campaign profiles the sustainability credentials of the Irish whiskey industry. Reducing water usage, supporting barley growth, and using renewable forms of energy are just some of the measures Irish whiskey distilleries are introducing to promote sustainability across the industry, the association says.

The campaign will highlight how Irish whiskey distilleries and bottlers are leading the way in promoting sustainability. Each week the campaign will focus on a different company and one of their key sustainability achievements.

Rademon Estate Distillery is among the first seven to be profiled during January and February. IWA says: “All power used by Rademon Estate Distillery is sustainably supplied by their on-site wind and hydro turbines. Rademon Estate Distillery is located in co Down and is the home of Shortcross Irish whiskey and gin.”

Rademon is the only Northern Ireland distillers in the first batch which also includes Irish Distillers, Teeling, Terra Spirits and Liqueurs, Slane Distillery, Boann Distillery, and Great Northern Distillery, all based in the Republic of Ireland.

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Rademon Distillery using alternative ‘clean’ energy sources

Bushmills has confirmed the permanent release of Bushmills 12 Year Old Single Malt Whiskey, an expertly crafted Irish malt that celebrates the marriage of two single malts matured for at least 11 years in hand-selected Oloroso sherry and bourbon barrels, then finished in Marsala wine casks.

Bushmills 12 Year Old features in the US market under the care of Bushmills’ recently appointed Master Blender, Alex Thomas, and is the first expression to officially debut the brands’ new, elevated bottle and packaging for their single malts.

Bushmills 12 Year Old is unmistakably Bushmills, yet uniquely individual. Like all Bushmills whiskey, the 12 Year Old is made from 100 percent unpeated malted barley, spring water from the River Bush and is triple distilled in small batches in traditional copper pot stills for smoothness.

The distillate distinguishes itself after the marrying of two whiskeys that have aged minimally 11 years – one in Oloroso sherry butts and the other in bourbon barrels. To complete the process, fortified Marsala barriques from Sicily are used for 6-9 months as a finish to the whiskey, layering on extra flavours of ripe spiced fruit, sweet notes of brown sugar, and a delicate toasted nut character.

As whiskey fans across the US continue to explore everything Irish whiskey has to offer, Bushmills’ premium offerings stand out. The distillery claims to have the widest stock available of malts with unique age statements, rare cask types and finishes.

Having first joined the distillery in 2004, Alex Thomas spent over 17 years honing her craft before assuming the role of Bushmills’ Master Blender. She will be responsible for nurturing the Bushmills Irish Whiskey portfolio of aged single malts, spearheading product development and working alongside long time colleague Master Distiller, Colum Egan. Building on the legacy of generations of Bushmills’ whiskey makers to come before her, Alex intends to make her own mark as Master Blender, while holding true to Bushmills recipe and style that has been passed down for centuries.

“The Old Bushmills Distillery holds a very special place in the history of Irish single malt and the whiskey category as a whole, and it is a true privilege to be appointed as Master Blender,” said Alex Thomas. “Bushmills 12 Year Old is an exceptional malt that speaks to our rich brand history and expertise, and I am thrilled that it will be released to the United States for the first time while under my care as Master Blender.”

Bushmills 12 Year Old also marks the debut of a decanter-style bottle and elevated packaging featuring more liquid details. The new bottle and packaging will draw both new and existing consumer attention to Bushmills’ style of single malt whiskey. The design will be implemented across the brand’s current malt portfolio of Bushmills 10, 12, 16 and 21 Year Old Single Malts and several upcoming releases.

Bushmills 12 Year Old is currently available in select markets and quantities throughout the United States.

Pioneering Broughgammon Farm in Northern Ireland has launched an innovative food product in its longstanding focus on sustainability.

The farm enterprise, based in Ballycastle, county Antrim and known throughout the UK and Ireland, for its award-winning range of goat and veal products, has just introduced a nourishing Rose Veal Bone Stock in collaboration with Carol’s Stock Market in Derry, a successful producer of beef, chicken, turkey and vegetable stock stocks as well as broths.

The new Rose Veal Stock is a traditional handmade product without additives and preserves, according to Charlie Cole who runs the farm with wife Becky and other members of his family. “It’s a really tasty stock for a wide range of applications especially soup and gravy,” he explains.

“The stock has a great flavour, deep and layered, as its made with meaty bones and vegetables. The texture it pretty gelatinous, a sign of a top quality stock. It can be used for anything from sauces to soups. Bone broth is also said to contain minerals and plenty of amazing amino acids that help promote a strong body especially the gut and skin. So we drink it by the cupfull!

“The new stock is another important collaboration with a local artisan business and follows on from our successful collaboration with Corndale Free Range Farm charcuterie producer in Limavady on a unique Rose Veal Salami. 

“We appreciate greatly the advice on the recipe and manufacturing expertise of Carol Banahan of Carol’s Stock Market in helping to create the new stock from bones from our free range calves which we provided in our longstanding and strategic focus on sustainability, central to which is commitment to eliminate waste wherever possible throughout the farm,” he adds.

Carol Banahan describes the Rose Veal Stock as “a wonderfully delicious product that I absolutely love working with”.

The new stock is available in 500ml pouches through the Broughgammon website  (www.broughgammom.com  at farmers’ markets and a number of delis in Northern Ireland.

Charlie said recent EU approval would enable the small farm-based company to expand its operations and increase opportunities for further collaboration with other local artisan producers.

Friday 29^th April to 1^st May 2022, Antrim Castle Gardens

Food Pavilion Expression of Interest.

Food stall holders should be producers of local produce.

We would like to offer you the opportunity to register your interest to take a pitch as a food or drink producer, to sell your products on the day.  As space is limited please do let us know of your interest at your earliest convenience. Alcohol can not be sold at this event.

Company Name –
Contact name –
Position in the company –
Telephone number –
Email address –
Website –

Please provide some information on the products you plan to sell on the day of the event:

______________________________________________________________________________

Please return this completed form to Christine christine@nigoodfood.com by Friday 28^th January 2022. Booking forms will be sent out in February. If you have any queries about this please call me on 07735209299.

Participation fees are as follows –

Producer pitch fees – Food NI member rate – £260 plus VAT

Non member rate – £300 plus VAT

Food to go – Member rates – £550 plus VAT

Non member rates – £600 plus VAT

Tea/Coffee/Ice cream rates – Member rates -£400 plus VAT

Non member – £450 plus VAT.

There will be a fee for electricity (cost tbc closer to the event)

This form notes your interest in the event. It is not a booking form and does not guarantee attendance at the event. As stands are limited we may have to select attendees from each food category to ensure a diverse coverage of produce.