For everyone who says they don’t see or taste the difference between regular butter and Kerrygold, you must be getting some high quality generic butter in your area. In the Seattle area regular butter is almost a white color with subtle flavors where as Kerrygold is probably 30 shades darker and has much better flavor.
One thing I have noticed is unsalted Kerrygold is a better option than the salted, it’s more pure (obviously) and tastes better when pink salt is added over using the pre-salted stuff. I made ghee out of unsalted Kerrygold a few weeks ago and it blows away any ghee I’ve have had by a longshot.
Another fun one to try is goat butter. It’s pricey but I’ve had it a few times and in some dishes it adds an interesting flavor.