Yes, this is typically butter that you eat directly for its own qualities. Like very good olive oil.

I save the fancy butter for eating on something bland like bread or mashed potatoes, but use the lesser (but still quality) butter for cooking. It's not that you destroy the flavor by cooking it, its delicate features are easily masked by other flavors.

To my taste, Kerrygold is genuinely better: color, flavor, texture, and quality of the Maillard reaction in fried foods.

That's most of what I get, I've picked up other butters that have the same shade and haven't been disappointed.

Kerrygold is not expensive enough that I feel bad about using it to toast my hamburger buns. I also vouch for that, delicious (yet not incredible).

I wasn't aware it's particularly fancy, as you can get it even in discount supermarkets here (Germany) - it costs a bit more than the house brand butter but not by much (I think KG is something like €2-something for 250g).

In the USA, it's usually available at 100% markup over domestic commodity butter. Not terribly expensive, honestly, but the most expensive butter available in many supermarkets, and it's only been widely available in the last 3-5 years. And sadly I suspect the US-market Kerrygold is a slightly different formulation/recipe than I remember getting in the UK.

Maybe the OP was American, they always get a high markup on European foods (see another comment on mid-grade Danish butter).