PODCAST

I was in finance and commercial real estate for 9 years, and then bought into an IT company which I am still a part owner of. I had always been into quality ice, and taken note when an establishment went above and beyond and offered more pure and clear ice (especially for cocktails). Last summer, while on vacation, I had some of the best ice I had ever had. It was unique in that it was obviously different than any ice I had ever had, yet looked so familiar (like the ice on bourbon adds or in Pepsi commercial in the super bowl). Clear ice I had seen in the past was always one large cube, for an Old Fashioned cocktail. The concept is great, a large single cube that melts slowly and tastes better as it does melt, but the one large cube just isn’t versatile enough for me. So, I went on a quest to buy this type of block cut ice. I struck out everywhere I turned. There isn’t a manufacturer of this product in all of Texas (at least not that I was ever able to find). Then I decided to make it myself, and that is when it all clicked, and it started making sense as to why you can’t find this awesome stuff. Freeze water and cut it up? So simple, why isn’t anyone doing it? Well, that’s when it became an obsession. It now made sense why it wasn’t available, and when you ever did see it in a high end establishment, they were freezing and cutting this up by hand solely for their own use. I knew I wasn’t the only person who liked better ice in their cocktails, and that there would be a market for this product, so that is how it all started. Higher quality ice articles are being published every day, and newer molds are being created and pushed all the time. We are convinced that the ice industry has evolved, and the time is right to scoop up this new segment of the ice market.