saw, but this is a very important part of the business and the next in his career: It was like a logical step.
"I've been a bartender for 20 years. I didn't want to be a bartender for another 20 years," Brown said.
I noticed that the high quality ice cubes were lacking in the local scene. Currently, Kodama Ice serves Vancouver's advanced cocktail scene.
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This is It's a professional service that Brown saw while spending time abroad.
"I'm half Japanese. I've been to Japan and drank at so many bars, so I always wanted to have my own ice program," Brown said. I told Global News.
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State-of-the-art freezing bats, car engine hoists to lift these huge ice blocks, some Born a vintage tongs, Kodama Ice will add $ 40,000.
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This business is a bit A throwback profession, redefined for the cocktail market.
Brown has already heard all the "Iceman Comes" jokes, but there is a demand for designer cubes.
"Especially at the beginning, we asked people what they needed in terms of size and shape, and we focused on that," Brown said.
Science makes his product stand out. They are so dense that they do not melt quickly and dilute the drink. And they become very transparent for aesthetics.
Orders are increasing. This means that the saw has not stopped cranking out these cubes. One large block of ice corresponds to approximately 500 scotch on a rock.
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