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To some extent, ice cube can keep heat, so it should be frozen in the refrigerator for about 4 hours before use, and then put into the whiskey when it is needed to drink. Since it will not melt and will not react with the wine, it will not dilute and affect the aroma and taste of the whiskey naturally. The physics behind whiskey ice cube is actually quite sound - heat transfer. When a piece of frozen cube is put into the whisky, the warmer whisky transfers its heat energy to the cooler cube, which cools the whisky. Ice works the same way, except that it warms up and melts -- diluting the whiskey. Ice cube, as solid rocks, does not revert to a liquid state when heated, so they do not dilute the whisky in the glass as they warm up. In addition, their sturdiness means that the stone particles don't get mixed into the whisky, so they don't change its taste. Due to their solids and density, whiskey ice cube takes longer to cool enough to be added to wine than ice -- which means you'll have to store them in the freezer ahead of time instead of cramming. There are a variety of materials of iced cube, and ceramic iced cube is a relatively new product in recent years. The color is white. Ceramic ice is made of high temperature and high pressure, and the characteristics of traditional ceramics are very different. He's strong because of the high pressure. It can be recycled for a long time. Although there is no glaze, it is plain embryo, but because of the high temperature firing, the clay has become porcelain, does not absorb water. Rough, matte finish. Smooth edges and corners, not easy to damage the cup. These are all reasons why ceramic makes iced cube.