I had a chance to catch up with Misel Bosancic of Ice Qube and learn a little bit about how their company started.
How did you get into making clear ice personally?
I was a bartender for 19 years and the topic of ice cubes has always fascinated me, so I always looked to Japan and their ice cube culture. Like my numerous colleagues, I have found that ice cubes are the most important ingredient in drinks. So I left the bar scene and used Ice Qube to make ice cubes for the bar scene. It's a wonderful and cool trip. :)
What motivated you to make the jump to doing it professionally?
To make it professional, I was moved by the love of the bar scene. The bartenders were finally able to develop their drinks and inspire their guests even more. It is a higher level for the optics, taste, and the experience of the consumer and bartender to work with our ice cubes.
What's the mission of your company and how is it striving to be unique in the clear ice space?
The mission and aim of the Ice Qube is to make clear ice available in the market. The topic of clear ice is still relatively unknown, at least here in the region, in contrast to Japan. We reckon that this will change in about two to three years and that people / consumers will place more value on clear ice. And that's where we will become clear ice pioneers in our region.
To learn more about Ice Qube, check out their website and photos below:
Welcome to the show!
ClearIce.Life is maintained by Trapper Markelz in pursuit of elevated cocktail experiences at home, and with friends.
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