Sir, – Mention of the Cork Dry Gin bottle by John Fleming (Michael Talbot, An Appreciation, March 24th) jogged my memory. As a young trainee in the restaurant business starting out in 1951, I recall the interest in this new product in its different, stylish bottle.
It soon became clear to service staff that Cork gin contained an extra measure or half-glass more than other bottles. Whether this was intentional or not, it encouraged bar staff to push its sales over other products, since it gave them a measure in excess, to sell or consume. Unfortunately, it soon became obvious that the bottle had a serious fault. It was fragile and broke more easily than others. That was at a time when “empties”, empty bottles, had to returned or paid for. What had first been seen as an advantage soon became a liability and the sales push ceased. I believe that fault was rectified later, but the early enthusiasm was gone. Yours, etc,
CHRISTOPHER SANDS,
Collinswood,
Dublin 9