Kerrygold (and other imported-to-US/European, “fancy,” etc.) butter just tastes better. It has more fat content than land o lakes, for example, which contributes. The unsalted version is also cultured, and that makes a difference too. It’s definitely worth the price in any use where the butter flavor is important. In baking, maybe it’s not as worth it, but even then I’d still use it over a US brand.
Indiana has stopped that thankfully. Several counties near Chicago (northwest IN) and near Evansville (southwest IN) are on central time and the rest of the state is eastern time, but everyone changes for daylight saving time now.