When it comes to environmental responsibility in the bar world, you hear everything and its opposite. So Georges decided to go and question those who are making a difference... For this first episode, it's happening in Norway. Ranked 43rd in the World50Best Bars, Himkok proves that you can do things well, while being much more than just a bar! We're catching up with their team!
We try to teach our bartenders that what matters is not necessarily the liquid, but what surrounds it.
Today, how would you describe Himkok? A distillery with a bar, or a bar with a distillery?
HIMKOK is an institution dedicated to producing high-quality spirits and cocktails that embody Norwegian culture. At the heart of HIMKOK lies its fully functional distillery, where we produce aquavit, gin, and vodka. We take pride in our sustainable and empirical production process, which allows us to stay true to the surrounding nature and accessibility.
Our commitment to sustainability is evident in every aspect of our distillery's operations. From our locally sourced ingredients to our environmentally friendly production techniques, we strive to minimize our impact on the environment. Our distillery is powered by renewable energy, and we implement innovative methods to reduce water discharge and emissions.
Thanks to our commitment to sustainable development, we are able to create beverages and products that represent pure Nordic taste. Our aquavit, gin, and vodka are crafted with the utmost respect for the environment, resulting in spirits that capture the essence of Norway's natural beauty. At HIMKOK, we believe that a commitment to sustainability is essential to preserving the unique flavors and traditions of our culture for future generations to enjoy.
On your website, it says Himkok "was taking care of his people". What is your philosophy behind that?
At HIMKOK, there is a process where you start as a bartender and move up the ranks. We try to teach our bartenders that it's not necessarily about the liquid, but what's around it.
It's a 360-degree approach to the entire business. Cocktails literally represent less than 10% of HIMKOK's main business, even though they are crucial and important. We have good pay and good working hours, and through HIMKOK, many opportunities open up for everyone who walks through our doors.
Investing in environmentally friendly practices is a smart long-term decision.
You create your own spirits. Why did you make that choice? Wouldn't it have been easier to work with local producers?
Himkok chose to create its own spirits to have total control over the quality and sustainability of the ingredients and the production process. Although there are local producers, Himkok wanted to create unique spirits that reflect the essence of Norwegian culture. The selection criteria for Himkok's other spirits are quality, sustainability, and compatibility with the bar's overall vision and philosophy. Himkok only works with producers who share its commitment to sustainability and quality.
To be eco-responsible, a bar or distillery must implement sustainable practices throughout its operations, from sourcing ingredients to production, packaging, and waste management. This includes using renewable energy, reducing waste, minimizing emissions, and working with local producers to support the local economy.
In addition, this gives us flexibility and allows us to create small batches that can be used for different types of drinks.
What are your selection criteria for spirits not produced in your distillery?
No criteria, as long as the product is good and our collaboration with distributors is a healthy partnership, there are no selection criteria.
Today, we see many brands and bars that claim to be "eco-responsible". In your opinion, what makes a bar or distillery eco-responsible?
If someone visits a bar that is clean, organized, and structured, it is a big step towards eco-responsibility.
It is also important to consider collaborations and partnerships.
Certains distilleries we recently visited, like the Macallan distillery, have invested heavily in waste reduction, automation, and creating a 360° structure. They are involved in many causes and charities, while also focusing on the future.
We can also hope for increased awareness and action within the industry to address the urgent environmental challenges we face.
What concrete steps have you taken at Himkok to become eco-responsible?
We are not 100% eco-responsible, as that is utopian. But we do our best by using local and sustainable ingredients in our drinks. To source ingredients, the bar has established relationships with local farmers, foragers, and producers who provide fresh, high-quality, and unique ingredients from the region. Himkok's approach to ingredient selection is based on seasonality and sustainability. This means that the drinks are always prepared with the freshest and tastiest ingredients, while also helping to support local farmers and businesses.
When selecting ingredients, Himkok prioritizes local and fresh produce, as well as foraged ingredients like berries and herbs that are abundant in the Norwegian countryside. The bar also sources spirits and liqueurs from local distilleries and breweries to support the local economy and reduce its environmental impact. In addition to using local and sustainable ingredients, Himkok is also committed to minimizing waste and reducing its carbon footprint. The bar composts organic waste, recycles materials, and uses energy-efficient equipment to reduce its environmental impact.
Overall, Himkok's approach to ingredient selection is based on a commitment to sustainability, seasonality, and supporting local farmers and producers. By using local ingredients and minimizing waste, the bar is able to create unique and flavorful drinks while promoting sustainable practices in the food and beverage industry.
Furthermore, our cocktails have a very long shelf life and are produced by a single person, who is responsible for production. We have the best equipment in the world for processing and preserving raw ingredients: a centrifuge, a rotary evaporator, and state-of-the-art chemistry.
Are there any things you would like to do in a more eco-friendly way, but can't?
Although cost constraints and customer preferences may limit the eco-friendliness of certain practices, Himkok is committed to finding innovative solutions to minimize its environmental impact while providing a high-quality experience for its customers.
In the luxury sector that we are in, we sometimes have to offer things that are not necessarily 100% sustainable, but that our customers pay for...
Regarding cocktails, are you able to measure the carbon footprint of your creations?
Himkok does not currently measure the carbon footprint of its creations, but the company is constantly looking to reduce its environmental impact by sourcing sustainable ingredients, adopting production practices, and reducing waste.
In your opinion, what simple measures could cocktail bars implement to become more environmentally friendly?
Simple measures that cocktail bars could implement to become more environmentally friendly include using reusable glasses and straws, sourcing local and organic ingredients, reducing waste through recycling and composting, and using renewable energy. Investing in technology, systems, and organization.
Bar owners often tell us that cost is the main obstacle. Is this true or is it an excuse?
Both are true, as implementing sustainable practices comes at a very short-term cost.
If cost can be a factor, it is not an excuse not to implement sustainable practices. Himkok believes that sustainability is essential for the longevity of the industry and that investing in environmentally friendly practices is a smart long-term decision.
Simple steps can always be taken, but it is impossible to become 100% sustainable.
What can we wish for Himkok in 2023?
In 2023, we can wish Himkok continued commitment to sustainability and innovation, and that it inspires other bars and distilleries to follow in its footsteps. We can also hope for increased awareness and action within the industry to address the urgent environmental challenges we face.
Honestly, we are not looking at 2023 but at 2026, as we have made investments to produce our own Norwegian whiskey, for example, and we are always looking to improve our internal processes.
We now have a full partnership with Norway's oldest brewery where we produced over 150,000 liters of cocktails for the horeca and non-horeca market in 2022. Our goal for 2023 is to produce 300,000 liters and 500,000 in 2024.
https://www.aass.no/produkter/himkok-oslo-paloma/
