Abstract Ice brings customisable craft ice to on-trade
California-based Abstract Ice is expanding its US footprint to bring its patented ice-making technology to the wider hospitality industry.
Former Lagunitas Brewing Company executives Todd Stevenson and Leon Sharyon founded Abstract Ice. The pair have developed a patented technology that they claim can produce premium craft ice ‘significantly faster’ than traditional methods while lowering costs for bars and restaurants.
Stevenson and Sharyon explained that the company was inspired by a gap they saw in cocktail service.
“I’ve spent my career in the beverage industry, and if there’s one thing I’ve learned, it’s that consumers always move faster than the supply chain,” said Stevenson. “Every great bar in America is already trying to serve beautiful ice – the demand is there. What hasn’t existed until now is the ability to meet that demand with consistency, quality, and a price that makes sense. That’s what we built Abstract Ice to do, and that’s why adoption is happening as fast as it is.”
Abstract Ice says its proprietary system produces crystal-clear, dense ice in a matter of hours rather than the days required by conventional craft ice techniques.
Dense, clear ice melts more slowly and can preserve the flavour balance of a cocktail longer than standard ice. The company also claims its ice maintains clarity and delivers greater consistency than traditional moulds or machine-made alternatives.
Abstract Ice has also leaned heavily into customisation, producing ice in shapes such as spheres, roses, diamonds, and skulls. It can also create etched, branded designs for luxury hospitality and events.
The brand already supplies ice to several hospitality brands and events, including The French Laundry, Soho House, Trick Dog, and Morton’s The Steakhouse. It has also provided custom ice for the Grammy Awards, Emmy Awards, and Academy Awards, along with corporate events for Nike and the PGA.
The company says that accounts that have switched to Abstract Ice have reported cost savings “as high as 50%”.
According to Abstract Ice, the company’s revenues have tripled year on year. It now distributes across the US through foodservice partners, including coverage in Hawaii and Alaska. The brand currently serves approximately 2,000 active accounts.
Abstract Ice has enlisted James Beard award-winning Charles Joly as its resident mixologist. He said: “What Abstract Ice is doing isn’t just better ice. It’s giving bartenders a canvas they’ve never had before. The clarity and density of this ice change how a cocktail performs from the first sip to the last. It chills without over-diluting. It holds its shape, and it looks stunning in the glass. Life is too short for crummy ice – and now there’s no reason to settle for it.”
Abstract Ice says it holds four patents with global protection and has invested heavily in research and development as it expands production capabilities nationwide.
Last year, we explored whether the on-trade Ice Age is coming to an end.
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