Due to the way that heat from one’s hands can tend to melt ice in an otherwise splendid cocktail, thus dilluting the spirits within, it is commonly held that ice shouldn’t be introduced to a serving of fine Scotch whisky. Instead, it is widely recommended that mixologists opt to serve it “neat”. However, the Macallan Company (makers of the Scotch of the same name) are now offering a device which creates a perfectly round ice ball, which by itself can add its frosty element to your quality spirit, without compromising the age and flavor. But how exactly does a round ball of ice cool your drink more effectively than a regular ice cube?

By virtue of its pleasant round shape, a ball of ice not only floats conveniently in the center of your beverage, but it also has less surface space capable of being in close proximity to the edges of the glass, where heat from one’s hand can collect. Macallan’s ice-maker can be viewed by following this link.

Meanwhile, as reported recently in Wired Magazine, Japanese mixologists are becoming known for their preference for hand-carving spherical ice themselves. “As master bartenders know,” Wired says, “a 2-inch diameter ball of cold has a lower surface-area-to-volume ratio than a typical cube. That means it melts more slowly, preventing vintage hooch from warming up and getting watered down.” Below is a video detailing how to carve a sphere out of ice:

Tags: alcohol, cocktail, ice, Scotch