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Catering trend: Artisanal ice

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In the quest to make life more beautiful and bespoke, American companies are cashing in on ice (and we’re not talking about the bad stuff).

An emerging trend is for bars to serve ice that has been made in a Clinebell (ice sculpture machine). The ice is made from filtered water and comes out crystal clear. It is then cut into 2-inch cubes with a band saw. The upside? The ice melts slower so it doesn’t water down drinks as much, a benefit that patrons are paying an extra $1 a pop for.

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