About this bottle
Whiskey Spherical Ice Tray Mold
This funnel-based ice tray is perfect for all whiskey aficionados! The 2.5 inch ice ball it produces is big enough for all kinds of your drinks. Big ice could keep your drinks cool for a long time with a slow pace of melting. Flexible silicon makes the ice balls simply pop out, perfectly formed.
Full description
This funnel-based ice tray is perfect for all whiskey aficionados! The 2.5 inch ice ball it produces is big enough for all kinds of your drinks. Big ice could keep your drinks cool for a long time with a slow pace of melting. Flexible silicon makes the ice balls simply pop out, perfectly formed.
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Questions
Good to know about Whiskey Spherical Ice Tray Mold
Whiskey Spherical Ice Tray Mold: Frequently Asked Questions
Why use a sphere instead of regular ice cubes?
Because dilution is governed by surface area, and a sphere has the least surface area of any shape for a given volume — roughly 24% less than a cube of the same size, with no corners or edges. Corners are the real problem with normal ice: they are attacked from three directions at once and shed water into your glass within the first minute, before the core of the ice has done any cooling at all. A sphere melts evenly and slowly, so the first ten minutes of the pour taste the way you intended. Our guide to bourbon on the rocks works through the numbers.
Does a sphere actually dilute less overall?
Early on, yes — controlled comparisons put the sphere's advantage at roughly 12–18% less dilution in the opening minutes. Over a longer sit the gap narrows and can even reverse, because the sphere survives to keep melting after a cube of the same mass has already fully given up its water. The practical takeaway is that a sphere buys you a much better first ten minutes, which is when most people drink most of a pour.
How do I get clear ice instead of cloudy ice?
Cloudiness is trapped air and dissolved minerals, and it forms when water freezes from all sides at once. Two things fix it: use filtered or boiled-and-cooled water, and freeze slowly. Cloudy ice is not just cosmetic — it is less dense, so it melts faster, and it carries more of whatever your freezer smells like. Never use ice from an automatic icemaker in good bourbon; it is small, fast-melting and has been absorbing freezer odours for days.
Which bourbons benefit most from a large sphere?
Anything between about 90 and 110 proof. That range has enough alcohol that a little dilution genuinely opens the nose, but not so much that you need a lot of water. Knob Creek Bourbon 9 Year Old Bourbon ($49.99) is the archetype at 100 proof — enough age and oak to survive a slow melt without thinning out. Angel's Envy Bourbon Bottle in Bond ($56.99) is the same case with a port-cask finish. Below 90 proof, dilution mostly just thins the whiskey; above about 110, add water deliberately rather than letting ice decide for you.
Should I use a sphere for cocktails too?
For a spirit-forward cocktail served over ice — an Old Fashioned, a Negroni, a whiskey highball — yes, and for the same reason. Those drinks are already diluted to their intended strength during stirring, so anything the serving ice adds is over-dilution. A single large sphere keeps the drink cold while adding as little water as possible. Crushed ice is the opposite tool: fast dilution and frost are the whole point of a julep or a smash, so do not use a sphere there.
How long does it take to freeze, and how do I store the spheres?
Expect six to eight hours for a full freeze, and longer if you want them properly clear. Freeze a batch ahead, then pop the spheres out and keep them in a sealed bag or lidded container rather than loose on a freezer shelf — ice absorbs odours readily and an uncovered sphere will pick up flavours in a day or two. Browse the bourbon collection for something worth chilling properly, or the whiskey range for the higher-proof end.
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