After a busy day, going to a bar to order a glass of round ice whiskey can be described as a fusion of the multiple senses of sight, hearing, smell, and taste, in many people’s eyes is a very fashionable drink.
But why does it have to be round ice? It’s inspired by the circular stones of natural riverbeds — nature has spent thousands of years grinding them out with flowing water to minimize friction.
The essence of Japanese art aesthetics has always been nature at the core, and human creation must be able to reflect the essence and charm of nature.
Why round ice？
Many people mistakenly think that a cocktail is filled with ice just to take up more room so that they can count less when pouring. In fact, the more large the ice, the more slowly the melting, special big ice, and conventional ice, although just size of the difference, can become world different.
The ice cubes touch a larger area, and as the temperature is lowered, the ice melts into water, diluting the flavor of the whiskey.
While large ice cubes take up enough space in the glass, the entire surrounding environment can be evenly cooled down, but the dissolution rate is slower, greatly extending the effective freezing time.
Therefore, the volume of large ice cubes, such as round ice, can not only play a role in the guests’ drinking time but also avoid excessive water melting dilution and affect the taste.
In addition, it enhances the visual experience and stimulates the fragrance of the whisky. At the same time, the original stimulation of alcohol is weakened, the original taste of a cocktail is preserved to the maximum extent and the drinking experience is improved.
By long, how long is it? Almost on a cool spring night, the round ice lasts up to two hours with three rounds of chilled wine in a pre-iced glass; If it was summer, it would last at least an hour and a half.
Other than whiskey?
I think it’s not just Japanese whiskies, but Neat liquors, Lowball cocktails, and Black Russian. Coffee liqueur and vodka cocktails) and even creamy Baileys can be kept cool with round ice to prevent excessive meltwater.
Do it yourself
Round ice can be purchased directly from the store or online, and for about 10 yuan you can find a mold for mixing drinks and making ice. It is perfectly round, like an artificial pearl, which is boring because of the absence of defects.
No wonder veteran Japanese bartenders are so resistant to these shortcuts that they insist on drinking on the spot and serving the wine themselves. Of course, if you want to do a good job, you must first sharpen your tools. An ice pick or ice fork that weighs your hand is essential.
Takayuki Suzuki, also known as “Mr Iceman”, is a renowned bar ice sculptor and bar director at the Park Hotel in Tokyo, Japan. He sticks to his bartending philosophy, saying, “I always make pucks in front of the guests, with my heart and my passion, and it’s important to present them to the people who are going to drink.”
Takayuki is so skilled that he is able to chat with guests while chiselling away at them. The ice flakes are flying like clouds falling in the wind. It will take at least three years of hard training to get anywhere near his level.
The fall and fall of the ice residue in exchange for the blooming of the finished round ice, a liquid gold pouring down, slowly skimming the top of the round ice, along with the trend, hand left a slightly uneven surface, reflecting the clear and solid texture in the night light. At this moment, everything is still, accompany you only from the ice long slide time.