From Mojito Kings to Rum Rebels: Daniel’s Hospitality Journey
In this episode of BARVOX, we talk with Daniel, a bartender, bar owner, and rum entrepreneur whose 20+ years in hospitality showcase resilience, creativity, and the art of reinvention. His story is a masterclass for bartenders, managers, and F&B entrepreneurs navigating the industry’s highs and lows.
From Café Klaphtoe to Cocktail Pioneer
Daniel’s career began at 16 in a small café, where he did everything—bartending, kitchen portering, even plumbing (unofficially). By 21, he was running events and bought his first property, a move that granted him financial flexibility rare in hospitality.
Key Takeaway: Diversification and asset-building early on can provide stability in this volatile industry.
Barabara: The Mojito Movement
In 2004, Daniel and his siblings opened Barbarela—a revolutionary blend of cocktail bar, vintage store, and boutique. They introduced Copenhagen to the mojito, facing skepticism over their 79-kroner price tag. Yet, their relentless quality and vibrant energy turned critics into fans, earning them the title “Mojito Kings.”
Lesson for Bar Owners: Bold concepts and premium pricing can thrive—if you back them with unshakable standards.
Crisis, Closure, and the Power of Pivoting
The 2008 financial crash and rising rents forced Barbarela’s closure in 2012. Daniel’s attempts to reinvent the space—upscale lighting, premium sound—couldn’t offset the challenges.
Hard Truth: Sometimes, reinvention beats resistance. Knowing when to pivot is a survival skill.
Rum Club & the Fight for Transparency
Daniel’s next chapter? Rum. In 2013, he launched Rum Club and later Ekte Spirits, championing honest labeling, cask-strength rums, and whiskey-inspired branding. He called out the industry’s sugar-added myths and lack of transparency.
Advice for Brands: Authenticity educates consumers and builds loyalty—especially in a market rife with misinformation.
COVID, Mulled Wine, and Resilience
When the pandemic hit, Daniel adapted again—launching a boutique spirit shop and “VINTERVARME” a premium mulled wine made with Rioja and handpicked spices. Despite delays in his next bar project, his craft-first mentality never wavered.
Daniel’s Golden Rules for Success
- “Don’t chase market leadership—pace your growth.”
- “Price your time. Burnout is real.”
- “Plan 5–10 years ahead. Flexibility saves you.”
Listen Now & Get Inspired
This episode isn’t just a story—it’s a blueprint for thriving in hospitality. Whether you’re behind the bar, managing a team, or building a brand, Daniel’s journey will fuel your ambition.
🎧 Tune in now for the full conversation—raw, real, and packed with lessons.
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