Craft ice cubes: It’s a thing, and it’s here

The difference between a good cocktail and a great cocktail comes down to one ingredient — ice.

That’s the philosophy behind South Dakota’s craft ice-maker, Diamond Arctic Ice. Sisters-in-law Brooke Schloss and Theresa Swier started the business about a year ago, becoming the first to bring craft ice to the state and region.

“We’re trying to take that drink experience to the next level,” Schloss said.

What makes their ice unique is its quality. It starts with 300-pound blocks of ice. Those large blocks, made by a special machine at the company’s facility in Avon in southeast South Dakota are then handcarved into smaller, 2-inch-by-2-inch cubes to fit in a drink glass.

These ice cubes are so clear you can read printing on a piece of paper through them.

With regular ice that isn’t clear, it melts quickly and waters down the drink, Schloss said.

“With our ice, all of those impurities are removed, and that drink tastes exactly like what it’s supposed to taste like,” she added.

The cubes are sold in increments of four, separated by a special ice cube tray. The company ships orders of 12 cubes or more anywhere in the 48 contiguous states.

During the coronavirus pandemic, Diamond Arctic Ice has seen an increase in demand for the crystal-clear craft ice from people making their own drinks at home

“The liquor sales and beer sales, in general, have skyrocketed since COVID,” said Danielle O’Connor, vice president of corporate sales. “People have started to drink more at home.”

But Diamond Arctic Ice is also targeting customers in the bar, restaurant and retail spaces.

The slower traffic at bars and restaurants has opened up more opportunities for the company to reach more clients there, as those places have more downtime to think about menu changes or adding craft ice into their rotation, O’Connor said.

In Sioux Falls, Diamond Arctic Ice is available at Crave downtown and for retail sales at WilLiquors.

Overall, the business sees craft ice as a new trend, especially as more people “eat and drink with their eyes,” O’Connor said.

“We’re trying to take that drink experience to the next level,” Schloss said. “It’s just a different experience when you have the right ice.”