Frivolous things like this make our day. Bartender Michel Dozois has just introduced his Névé luxury ice which is twice-filtered water and put through a reverse osmosis system, then infused with minerals…allegedly. In an interview with Cool Hunting Michel talked about his cold hustle:
What is the difference between Névé Ice and the ice in my freezer?
The ice in your freezer will have taste contamination. As water freezes, it pulls everything in the environment around it and condenses it in the center.
How do you hand cut your ice?
It is frozen in a big pan. Hand cutting can be done in a few ways. You can do it like the Japanese with a long sushi knife. For me, no thank you, I have fingers I would like to keep them. The sushi knife is hard, sharp and dangerous. Ice can be cut with a chisels and picks, like most ice sculptors do.
The ice cubes are already being used at some upscale bars and available at limited stores in Hollywood. What do you think….good idea or nice try dude???
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He’s right about the normal ice having taste contamination. I once got some ice out of my freezer and it tasted like beef. ugh
he’s right, but honestly, who’s gonna start selling air?
Cheese, I’m about to start selling air. Fuck it! ICE?? ROPES?? SLEEVES??
by removing and then adding to creat “luxury ice” it still melts too fast for a high-end spirit like The Dalmore 50 year, Single Malt Scotch Whisky. You need a naturally compressed ice that is much denser and the same quality without all the mechanical hoop=la to try and imitate nature. Single Cube Glacial Ice is what you need to be using.