Clear Ice begins with Clear Water. We use the best Welsh water from the Alwen reservoir in North Wales, filter it through a Reverse Osmosis system, treat it with UV light, and then load it into a directional freezer, so the blocks we carve are as clear and flavour-neutral as the drinks they chill.
We start with water drawn from the Alwen reservoir in North Wales, soft, naturally clean, and already a cut above the chlorinated, fast-frozen cubes most bars settle for.
Cloudy ice traps dissolved gases and impurities that leach into a drink. Our slow-frozen blocks are effectively distilled, the spirit stays the spirit.
Before it reaches the freezer, every litre is treated with UV light, a chemical-free final safeguard that removes any remaining biological risk without altering the water’s purity or taste.
The purified water is loaded into a directional freezer, where it freezes slowly from one direction. Air and impurities are pushed out as the ice forms, producing dense, glass-clear blocks ready for hand-cutting.
When it comes to producing premium clear ice, every detail matters. From the quality of the water to the freezing process itself, creating crystal-clear ice requires precision and consistency. That’s why at Kick Ice, we start with one of our most important ingredients: high-quality Welsh reservoir water.
Wales is renowned for its clean, naturally abundant water, with many reservoirs located in protected upland areas. While producing perfectly clear ice depends on advanced filtration and our specialist freezing process, starting with exceptional source water helps us create the premium ice cubes trusted by bars, restaurants, hotels and cocktail enthusiasts across the UK.
Many people assume clear ice simply comes from filtered water. In reality, the process is much more sophisticated.
Cloudy household ice forms because dissolved gases, minerals and tiny air bubbles become trapped as water freezes from all directions. Premium clear ice is created by controlling how the water freezes, allowing these impurities to be separated rather than trapped inside the finished cube.
At Kick Ice, we combine carefully filtered Welsh reservoir water with a specialist production process to create ice that is:
Clear ice isn’t just about aesthetics. Because it contains fewer trapped air pockets than conventional freezer ice, it is denser and generally melts more slowly. This helps keep drinks colder for longer while reducing unnecessary dilution.
Whether you’re serving whisky, gin, rum, premium soft drinks or signature cocktails, clear ice enhances both the visual appeal and the drinking experience.
It’s why premium venues, mixologists and event organisers increasingly choose artisan-style clear ice over standard machine-made cubes.
Wales has long been recognised for its exceptional water quality. High annual rainfall feeds a network of reservoirs situated in protected landscapes, creating a reliable and consistent source of drinking water.
For Kick Ice, sourcing water from Wales reflects our commitment to quality. Rather than relying solely on treatment during production, we begin with water that already provides an excellent foundation for manufacturing premium clear ice.
Combined with our advanced filtration and specialist freezing techniques, it helps us deliver the consistency our customers expect with every order.
Directional freezing is what turns pure water into perfect ice.
We use a professional directional freezer that controls the direction and speed of the freeze. By freezing slowly from one direction, dissolved gases and impurities are pushed out of the ice rather than trapped inside it, the key to the glass-like clarity our customers expect.