Does the world need the Chivas 18 by Pininfarina Ice Drop? Not really. But it’s become a more stylish place because of it. There’s something totally fascinating about objects created purely for the luxe of it; objects dreamed up and made real simply to transform the ordinary into the extraordinary.

The Chivas 18 by Pininfarina Ice Drop is such as thing. Imagined by the prestigious Pininfarina team in Italy, with Inkorporate, one of the best design companies in the UK taking care of the production side of things, it’s a lesson in form, function and downright desirability.

So what makes the Ice Drop so special? Primarily, it’s the shape. The sinuous form – like a droplet of water, frozen in time – is inspired by nature. At its swanky launch last week Paolo Pininfarina explained that his grandfather had been fascinated by the way wind sculpted snow drifts into perfect flowing curves and set out to replicate them in his magnificent car designs. Now Paolo has reversed the idea, seeking to deliberately simulate those exact same ice curves, utilising the wind tunnel he uses to test his car designs. The result is an exquisitely formed ice droplet that dilutes your Chivas 18 just-so. Not only that but it looks like a work of art as it nestles proudly in the specially designed glassware, the base of which cleverly echoes the graceful lines of the ice.

We were invited to accompany Max Warner, Chivas Global Brand Ambassador and Micah Melton, ice chef at award-winning Chicago bar, The Aviary as Max gifted five Ice Drop Presses to the world’s most prestigious London bars: the Connaught; Savoy, Artesian, Nightjar and Happiness Forgets. Lucky us, lucky them.

That leaves another 995 for the rest of the world – if you want one to elevate your Chivas 18 behind the bar, you’d better get in quick and place your order. Alternatively, sign up for the more affordable, more portable Ice Drop Mould crafted from high-grade silicon which can be produced using a conventional freezer, coming soon. Priced US$399.

 

Michah Melton and Max Warner with the team at The Savoy

NOCCIOLA (pictured above)
“The inspiration: Piedmont, land of hazelnut and birthplace of Pininfarina. The velvety complexity of the Chivas is refreshed by the citrus sherbet (orange, lemon, grapefruit), the tea adds light tannin and soft flavours, the hazelnut gives creamy mouth feel and a pleasant sensation on the palate. This drink is served as a punch to follow British drinking culture.” – Ago Perrone
Ingredients:
Chivas 18
Italian citrus sherbet
Homemade hazelnut syrup
Oolong milk tea
Ice drop flavoured with orange flower melting and releasing the aromatic, honey and floral aroma into the drink.

See chivas.com for details.

 

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