The Gourmet Ice Entrepreneur

Michel Dozois is pinning the success of his two-year old company on the dubious thrills of watching ice melt.

When courting new clients, Dozois, the owner of Los Angeles’s Neve Luxury Ice Company, sits them down for a simple experiment. He fills two Old Fashioned glasses with iceathe first with conventional cubes, the second with his company’s "ice rock," a single large cube, which takes up about 50 percent of the glassaand tops them with a dram of good whisky (his spirit of choice is Laphroig). Dozois then asks the potential clients to sit back and wait, allowing nature to take its course.

About every seven minutes, he asks the client to take a sipafirst of the conventional drink where the ice is rapidly melting, then of the drink made with the sturdy opaque brick of Neve ice. The second shows minimal dilution; it’s essentially whisky served neat, but much, much colder.

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Posted: January 20th, 2011
at 6:52pm by Koookiecrumbles


Categories: drinks,entrepreneurship

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