Ireland’s drinks sector takes centre stage today as the Irish Drinks Forum 2025 opens at the BIA Innovator Campus, Athenry.
The annual forum is bringing together more than 40 leading voices from industry, government and research for two days of debate, innovation and collaboration.
Today, the Forum will launch a seven-point Resilience Framework, designed to give drinks businesses a practical toolkit to future-proof against economic, environmental and trade shocks.
Industry leaders will explore how Irish producers — across whiskey, beer, cider, spirits and non-alcoholic drinks — can thrive in the face of mounting challenges, from global tariff risks, inflation and raw-material volatility and climate pressures.
This year’s Forum will feature keynote contributions and inputs from brands and organisations including Diageo, Kerry Group, Bord Bia, the Irish Whiskey Association, Teagasc, global market trends experts Mintel, the National Dairy Council and many others.
Ireland’s drinks industry now accounts for almost half of total food-and-drink export value, while also sustaining 38,000 direct and indirect jobs, anchoring rural economies from Donegal to Cork.
Annette Kearney, Programme Director, Irish Drinks Forum and MD of drinks consultancy Brims, said, “The Irish drinks sector has experienced extraordinary growth in recent years, albeit in a hugely fluctuating environment, deeply felt presently amongst many of its players and stakeholders.”
“Building on this growth and long-term sustainable resilience is hugely important and requires effort and new ways.
he 7 C’s framework adapted for this year’s Forum – Connection, Competence, Confidence, Coping, Character, Contribution and Control – provides all players, from start-up founders to operational personnel and global executives, with practical tools and approaches to harness sustainable success in the face of pricing, supplies and costs’ uncertainties, regulatory changes, climate impacts and shifting markets.”
She said that the 7 C’s framework adapted for this year’s Forum – Connection, Competence, Confidence, Coping, Character, Contribution and Control, will provide everyone in the industry with tools for success despite uncertainties in pricing and costs, along with regulatory and market changes.
Eoin O’Cathain, director of the Irish Whiskey Association at Ibec, said, “2025 is a year of considerable challenges for the Irish drinks sector.”
“The focus on resilience of this year’s Irish Drinks Forum has never been timelier, and the opportunity to connect and learn with our colleagues and friends has never been more important.”
“In times like these, we must learn from the experience of others. The true grit and resilience which embodies the Irish drinks sector will shine through again as we come through these tumultuous times. Ní neart go cur le chéile – there is strength in unity”.
Exports of Irish-made drinks hit record levels last year, with whiskey alone topping €1 billion, but volatility in input costs, climate-related crop pressures, and turbulence in international trade are intensifying.
The two-day event in Athenry will also feature:
- Tariff Stress Test: Live scenario analysis on US/EU tariff risk by pricing strategist Ed Heskins, Iris Pricing Solutions (London).
- Net-Zero Maturation Reveal: McCallan Bonded to highlight Ireland’s first net-zero whiskey maturation warehouse.
- Circular-Economy Lab: Workshop on new revenue streams from brewing and distilling by-products, moderated by Beverage Brewing Technology.
- Cooperage Masterclass: Demonstration by Ger Buckley, retiring 5th-generation master cooper at Midleton.
- Ireland’s First Net-Zero Gin Distillery: The Boatyard Distillery
- Tipple software for multi market D2C sales
- MCs are Felipe Schreiberg and Ivan Yates
Lynn Harte, Programme Manager at the BIA Innovator Campus, said that they are creating a “thriving innovation centre for the food and drinks sector – linking producers, researchers and technology partners. The goal is a smarter, greener, more shock-proof industry that keeps high-value jobs in our communities.”
