Ketel One Sustainable Bar Award 2018

ketel one sustainable bar award 2018: himkok, oslo

Himkok is full of surprises. A combination of cocktail joint, microdistillery, taptail bar, brewery and cider specialist, this eclectic venue has been consistently moving towards a more sustainable and local ethos, honing its identity as a champion of Norwegian spirits and products. Up to 80% of the spirits used annually are made at the in-house distillery, a true laboratory where aquavit, gin and vodka are distilled and infused with seasonal ingredients, often with unique results.

Not far from the bar are Himkok’s two microbreweries: Crow Bar, which specialises in local and organic beers and ales, and Eik & Tid, focusing on sour beers, including a special brew made with leftovers from cocktail preparation. Not content with this level of self-sufficiency, Himkok also makes its own wine, bitters, liqueurs and mead using exclusively Norwegian produce.

Under owner Erk Potur and bar manager Odd Strandbakken, Himkok got serious about minimising waste and has come up with inventive ways to reuse by-products from neighbouring businesses: artisanal cheesemakers provide Himkok with whey, while local surplus sourdough is used to infuse the spirits.

A true bar with a conscience, Himkok’s sustainable initiatives by no means end here. It has undertaken myriad big and small projects to benefit the environment and the community. With a near-perfect score of 90% in the Sustainable Restaurant Association’s sustainability rating and 19th place in The World’s 50 Best Bars 2018, Himkok is a winner on all fronts and a worthy recipient of the first Ketel One Sustainable Bar Award.

himkok.no
27 Storgata
0184 Oslo

Images: Michal Rohal 

 

The Ketel One Sustainable Bar Award was introduced to The World's 50 Best Bars and Asia’s 50 Best Bars for the first time in 2018. The sustainability rating of each bar is assessed by the Sustainable Restaurant Association (SRA) through a system specially adapted from their restaurant rating, which has been used to assess sustainability for 10 years. All bars on The World's 50 Best Bars and 51-100 lists were invited to enter the award via self-nomination.