DAMO is where drinks meet design

We craft kombucha and cocktails, but more importantly, we create experiences that bring people together.

Founded by Damian, DAMO began as a kombucha brewery in 2022 and evolved into a distillery in 2024. What started with fermentation has grown into a platform where drinks, culture, and creativity collide.

At the heart of DAMO are two pillars:

Brewery, Distillery and Fermentation Hub DAMO is built on fermentation. From kombucha to spirits and cocktails, each creation is handcrafted in small batches. Our kombucha was first bottled in 750ml champagne grade bottles, designed to be shared at the table as an alternative to natural sparkling wines, with new flavors released every month for the first three years. Today, kombucha has also become a foundation for cocktails and spirits, inspiring new layers of flavor and expression.

Event Curation and Consultancy
We believe events should be more than gatherings, they should be experiences that tell a story. At DAMO, we bring food, cocktails, music, scent, visuals, and atmosphere together into one cohesive whole. Every element is designed to connect with guests and reflect the identity of the moment, creating experiences that feel intentional, immersive, and unforgettable.

With over 300 events produced and partnerships with more than 150 restaurants, bars, and cafés, DAMO has delivered experiences for brands including Pandora, Dyson, New Balance, Royal Copenhagen, Soundboks, and Bang & Olufsen.

Together, these two pillars form DAMO, a fermentation hub, a creative studio, and an ever-evolving exploration of what happens when curiosity has no boundaries.

Damian's Story

Damian, the founder of DAMO, first studied finance. After graduating in 2013, his curiosity led him back to Copenhagen, a city he had explored the year before during a summer stay. This time he returned to pursue a career in food.

He began working in front of house positions, where he quickly discovered a fascination with hospitality and taste. This path led him into wine and eventually into the role of sommelier.

Over the next seven years, he worked at some of Copenhagen’s most respected restaurants and wine bars including 108, Pasteur, and Ved Stranden 10. Wine taught him that fermentation is more than chemistry, it is culture, memory, and storytelling in a bottle.

In 2022, Damian opened his kombucha brewery. The kombucha was crafted in 750ml bottles designed for communities to share as an alternative to sparkling wines. A new flavor was released every month for the first three years, each inspired by the seasons and by Damian’s curiosity.

In 2024, the project expanded into a distillery, opening new possibilities with spirits and cocktails. Damian’s enduring love for negroni style drinks, especially when served over a large block of ice, continues to shape his approach to balance, bitter, sweet, and strong unfolding slowly and deliberately.

Today, his vision goes far beyond fermentation. Through DAMO, Damian creates full sensory experiences, combining drinks, cuisine, music, design, and atmosphere to turn gatherings into unforgettable stories.

DAMO is a reflection of Damian himself, unsaturated, endlessly curious, and always searching for what is next.

To get more insight, read Damian's reflection post here.