How Himkok collaborates to reach new audiences 10 years in

About this episode

Paul Aguilar Voza discusses Himkok's innovative approach to cocktails and audience engagement after 10 years in business.

Today's guest is Paul Aguilar Voza, the R&D Manager at Himkok in Oslo, Norway. The bar has been around since 2015, and has picked up numerous accolades along the way. Himkok is also the Norwegian word for moonshine, and the venue is part bar, part distillery and part cocktail lab, as Paul talks about in this interview in Hong Kong during The World's 50 Best Bars. He talks about their menu development process — it takes between 8 months and a year for their menus to come to life — and about how they’ve structured the bar and their roster for high volume but innovative cocktails. He also talks about their approach to collaboration through their menus, which has exposed the bar to new audiences despite the bar being 10 years in.

People in this episode

Host: Sam Bygrave

Guest: Paul Aguilar Voza

Topics covered

• cocktail innovation
• menu development
• bar collaboration
• audience engagement
• distillery operations

Keywords

• Himkok
• cocktails
• menu development
• collaboration
• Oslo
• distillery
• The World's 50 Best Bars

Mentioned in this episode

Organizations: Himkok

Places: Oslo, Norway, Hong Kong

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