by Michael Mascha
It's a little known fact, but ice can assume a large number of different
crystalline structures - actually more than any other known material.
Under ordinary pressures the stable phase of ice is called "Ice 1" and the
various high-pressure phases of ice number up to "Ice 14". "Ice Nine"
received some degree of exposure from Kurt Vonnegut's novel Cat's Cradle, in
which we see the potential for man's destruction after Hiroshima fictionalized
as "Ice-Nine", a crystal of water organized so that it converts all water on the
planet to a permanent, diamond-like solid. The threat of Ice-Nine is a brilliant
parody of the Cold War and nuclear proliferation.
One of the first things that strikes most visitor to the US is the American
fascination with ice in soft drinks and water. Even sparkling water is not
spared from this cruel treatment.
I will not be able to change the use of ice in soft drinks but I sure hope
there is a chance for Naturally Bottled Water to be spared the ice.
No Ice Please!
Ice is the natural enemy of bottled water - and soft drinks
for that matter. The correct way to drink bottled water is to chill it to the
proper temperature and then drink it - without ice. Water should be served at
around 55°F. For a further exploration on the right temperature for drinking
water see "Drinking Water - at what Temperature?"
Do you know where you ice is coming from and where it has been?
As ice
melts, it dilutes the Naturally Bottled Water. The water which has been bottled
with great care and shipped half way around the world from it's natural source
is diluted wit ice from tap water. There is nothing wrong with tap water but it
just does not belong into Naturally Bottled Water. The issue gets troublesome if
you look closely into how the ice is actually produced, stored and handled. A
bottle of water is usually opened at the table, but you have no idea who handled
your ice and for how long it has been sitting around in an open container.
There is of course a "legitimate" use of ice in cocktails and mixed drinks
and I know that there are many people that don't want to give up the additional
mouthfeel of crushing ice with their teeth.
The solution to the problem is to get in control of the supply chain of ice.
Sounds complicated? It's very simple.
Source it yourself or trust the source.
 Ice Cube Trays
At home, just fill your ice cube tray with the Naturally
Bottled Water you are dinking and freeze it. It makes the ice cubes a little bit
more expensive but it is worth while the effort. If you have to, you can use
them in the bottled water or you can use the ice cubes for cocktails.
You probably spent a fortune on the latest and greatest vodka for your
Martini and the you use tap water ice cubes to mix it. Try buying a high end,
low TDS, neutral ph level water and freeze it in some designer ice cube trays
(Gucci). Tell your guests about the source of the water. Not only will your
Martini or mixed drink taste better, but your guests will be impressed.
When you create ice cubes keep in mind that water can evaporate from ice, so
fill the tray right to the top. The phenomenon is called "sublimation". Ice
cubes do shrink in their trays, especially in frost-free refrigerators, which
often are very dry (20 % relative humidity).
If you think you need transparent ice cubes use distilled water that is not
aerated. You will have to experiment with the freezing rate. Clear ice usually
does not stay that way for long.
 Drink Ice
Some innovative Bottled Water companies have picked up on
the trend and soon will start offering one way ice cube trays filled directly at
the source. The only thing you have to do is put those pre-filled trays into the
freezer. I want to call this "Drink Ice". If you open a tray of Drink Ice you
can be sure it's the first time that happened since the water left the clean
room in which the tray has been filled.
You will not use Drink Ice to fill your cooler but hopefully Drink Ice will
become a standard in bars and restaurants for mixed drinks and cocktails. I am
looking forward to the time when I can, not only select my Vodka for the
Martini, but also the Ice - "Please make this a Wattwiller Kettle One Martini
straight up".
In hotels Drink Ice it will not replace the "ice machine" but I would sure
love to find a tray of Drink Ice in my mini bar. Suddenly I know where my ice is
coming from and that is a good thing.
FineWaters will continue to report on this emerging trend …
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The Water Connoisseur
