This presentation is a bit huge, and might take a while to download, but has everything including 15 minutes of video. If it’s straining your connection here are some other bits of helpful video I have uploaded to youtube to help you pass the time.
- Chainsawing 300lb clinebell ice into spears.
- Using a bandsaw to cut ice into small blocks.
- Carving ice spheres while drunk.
- Using clinebell ice to make great crushed ice.
- Carving ice only matters as much as opening beer.
I spend a lot of time practicing ice and obsessing over its minutia. I have a lot more gems of knowledge stored away in my brain that wouldn’t fit in this presentation lest you Zzzzzzz…… but please feel free to ask me specific questions about this whole process in the blog comments. I don’t want to hold the secrets; I want this industry to be better and that starts with you, whether you’re the discerning patron of our arts, or a bartender striving for kaizen.
And, of course Cody Rossen from Maker’s Mark who is a huge supporter of simple straight whisky along with craft cocktails. Thank you Maker’s Mark.
Lastly, thank you Lil’ Todos (Michelle), I really needed your help editing and well, with everything.
P.S. Here is more information than you would ever want to know about the Clinebell machine. Check out the full-color tiger shark ice sculpture. RAWR!