Prepare to be swept away by this beautifully shot video of how ice is made at Grant Achatz's cocktail bar The Aviary in Chicago.
Filmed and directed by Christian Seel, the video takes us to an icy wonderland wherecrafting ice is a skill that requires chain saws, custom ice molds and the artistry of a Japanese ice master.
Watch beverage director Charles Joly and sous chef Micah Melton discuss the Aviary's ice philosophy - how it's made and used to give flavor to cocktails versus water them down. For instance, their margaritas are made with fresno chili ice cubes which get spicier as they melt.
The Aviary is already using the innovative porthole infuser but their use of ice takes things to a totally different level.
Now a three-Michelin-star restaurant, Noma has changed, but not necessarily on the plate. According to Kenneth Foong, it's all about the way the team works, which is closer to a tech company than a traditional restaurant. Read our exclusive interview with Noma's head chef.