The unit is located in Terminal 2’s US Preclearance area and caters to all US bound passengers.
SSP and Dublin Airport have announced the opening of the Whiskey Bread Bar in Terminal 2, which showcases the outstanding products of two of Dublin’s much loved local producers, Teeling Whiskey and McCloskey’s Bakery.
The unit is located in Terminal 2’s US Preclearance area and caters to all US bound passengers.
In addition to a fantastic range of Teeling Whiskey whiskeys, the bar features a wide variety of Irish and international whiskeys on the menu. An online whiskey quiz helps customers navigate the whiskey selection, and gives them a unique opportunity to create their own whiskey flight. These flights also come with individual tasting notes for customers to take away with them as a souvenir of their visit.
Whiskey Bread Bar, which affords customers spectacular views across the Dublin Airport airfield, celebrates the the story of Ireland and America and the culinary links between the two nations.
The name and concept of Whiskey Bread Bar pays homage to a piece of culinary history which unites both America and Ireland. Whiskey Bread derives from soda bread, which is most commonly attributed to Ireland but has its origins in America due to Native Americans being the first people to use soda to leaven their bread.
To accompany many dishes on the food menu, Whiskey Bread Bar will also serve its own tailor-made whiskey-steeped soda bread, created in partnership with McCloskey’s Bakery.
Simon Davidson, Managing Director, SSP Ireland said: “We are so proud to be working with two outstanding local partners, and these two Irish favourites are sure to be a welcome addition to the stunning new facilities at Dublin Airport. We’re thrilled to be able to provide a location in which those who have the time to indulge can enjoy sampling our large selection of whiskeys, whilst appreciating the long and storied history of Ireland and America.”
“We are delighted to partner with SSP Ireland in Dublin Airport to showcase our locally produced award winning Irish whiskeys. We have collaborated together to create a truly unique whiskey experience that will allow travellers to enjoy and discover why Irish whiskey is the most dynamic spirit in the world.” says Stephen Teeling, Sales and Marketing Director, Teeling Whiskey.
Dalton Phillips, Chief Executive of daa, which operates Dublin Airport, said: “We are thrilled to add the Whiskey Bread Bar to our extensive food and beverage offering at Dublin Airport. This new bar will greatly enhance the passenger experience on offer in Terminal 2 and provides us with a fantastic opportunity to work with some popular Irish partners. We are excited to continue working with SSP to bring great dining experiences to the airport.”
Vicky is the co-founder of TravelDailyNews Media Network where she is the Editor-in Chief. She is also responsible for the daily operation and the financial policy. She holds a Bachelor's degree in Tourism Business Administration from the Technical University of Athens and a Master in Business Administration (MBA) from the University of Wales.
She has many years of both academic and industrial experience within the travel industry. She has written/edited numerous articles in various tourism magazines.
