Tuesday, May 12, 2015

Now a Machine that Freezes Your Favorite Liquor Into Ice Cubes!

     This is a concept that I feel has real possibility.  Chilling your cocktails with the booze that you are using to create it rather than water which will eventually just leave you with a last few sips that are watered down and tasteless.   As a bartender this is going to be very interesting , choosing the correct ice cubes for the cocktail, this will mean several ice bins.   It will definitely help the cocktail though.

     Add ice to cool down your favorite cocktail and you end up with a watery, insipid flavored mix that tastes nothing like the drink you intended to have. But now, you can banish watered down cocktails into oblivion, thanks to a Miami-based company that has been developing a machine which freezes liquor into ice cubes.

     The company, called Beyond Zero, is interviewing contact manufacturers at the moment to build the namesake devices. Inventor, founder, and CEO of Beyond Zero Jason Sherman has revealed that commercial units are expected to roll out in about six to eight months, while public units should be available by late 2015.

     The product was first introduced in May at the National Restaurant Association Show in Chicago.

How it all began

     Sherman revealed that the idea behind Beyond Zero has been in the making for several years. He quit Florida State before he graduated to work with his parents, who were among those first few business people who were adopting Internet e-commerce. The spirit of entrepreneurship was alive in the entire family, but it was only when Sherman separated from his family that he began his own foray into the world of business. He started to experiment with an ice cream process that used liquid nitrogen, but it never took off.

     Sherman then returned to Georgia State for a degree in finance and also attended law school. He began experimenting with freezing liquor during his second academic stint. The seed for Beyond Zero was germinated when he froze an ice cube of solid tequila and found that the taste could be enjoyed without the burn.

     Sherman shows his prototype to a few people who were floored by the idea and the outcome. He went on to pick up an angel investor and has been working on the device ever since.

     In the beginning, Sherman used froze wine and spirits using liquid nitrogen, but found that it was taking up too much space and posed a possible hazard. Despite the fact that Sherman's system froze alcohol without it coming into contact with the liquid nitrogen the potential hazard was done away with.

     You can read more about this interesting concept at