We exist so that the largest thing in the glass is also the most beautiful — clear, slow-melting ice that respects the spirit it was poured over.
Clearwater Began In A Rented Cold Room Behind A Neighbourhood Bar, Where One Bartender Refused To Serve Another Cloudy Cube. The First Tank Froze For Three Days.
Today We Cut For Restaurants, Hotel Bars And Home Hosts Who Care About Dilution, Clarity And Craft. The Method Has Not Changed — Only The Number Of Tanks.
Clarity Measured
in Hours, Not Minutes
For more than a decade the most exacting cocktail programs in the region have poured over our ice, because slow, clear ice changes dilution, aroma and the way a drink looks under bar light.
Word From the Bar
Bartenders and hosts on the difference clarity makes
"We switched every neat pour to a Clearwater sphere. Guests notice the clarity before they even taste the drink."
"The spears hold up for a full service without watering down a highball. Our waste dropped and the drinks look better."
"I host cocktail nights monthly and the punch block is always the centerpiece guests ask about first."