Hundredweight Big Ice: The Craft Behind the Perfect Cocktail Cube

When most people think about cocktails, they focus on the spirits, syrups, or garnishes. But after watching the recent feature on Business Insider, we were reminded that one of the most important ingredients in a drink is often the most overlooked: the ice.

That’s exactly the philosophy behind Hundredweight Big Ice, a New York–based company dedicated to producing crystal-clear cocktail ice for bars, restaurants, and special events. Founded by bartender-turned-entrepreneur Richard Boccato, the company has transformed something as simple as frozen water into a craft product that elevates the drinking experience.

From Bar Basement to Luxury Ice Brand

Hundredweight Ice began in 2009 in a very humble way. Boccato and his partners were running a cocktail bar and needed better ice for their drinks. Instead of settling for cloudy machine ice, they started experimenting in the back room using tools like chainsaws and clothing irons to carve and smooth large blocks of ice. ()

What started as a bartender’s side project eventually grew into a full-scale production company. Today, Hundredweight Ice produces more than 3 million pounds of crystal-clear ice every year and serves hundreds of clients throughout New York City, including more than 20 Michelin-starred restaurants. ()

Why “Big Ice” Matters

In craft cocktail culture, ice is not just about keeping a drink cold. The shape, clarity, and density of the ice affect how quickly a cocktail dilutes and how it looks in the glass.

Hundredweight specializes in large-format ice like:

• Two-inch cocktail cubes
• Highball spears
• Ice slabs and blocks for bartenders to shape
• Spheres and even custom-engraved logo cubes for events and luxury bars ()

Large, clear cubes melt more slowly and dilute drinks less, preserving the intended flavor profile while also adding a striking visual element to the cocktail. For high-end bars that care about presentation and precision, that difference matters.

The Craft of Making Perfect Ice

Producing clear ice at scale is surprisingly technical. Hundredweight begins with large 300-pound blocks of filtered water, frozen under controlled conditions to remove bubbles and impurities. The blocks are then cut down using specialized saws and machinery into thousands of perfectly shaped pieces.

On a typical day, the team cuts around 15,000 two-inch cubes, along with spheres and other custom shapes. Each piece is designed specifically for cocktails, ensuring the ice is as intentional as the drink itself.

A Business Built on Craft and Community

One thing that stood out in the documentary is that Hundredweight Ice grew largely through word of mouth in the bar industry. Bartenders recognized the quality of the ice and began requesting it for their own establishments.

What started with fewer than ten clients has grown into a company generating millions of dollars in annual revenue while supplying some of the best bars and restaurants in New York City.

Why We’re Highlighting Them

At Munchies And Smoke, we love celebrating businesses that push culinary culture forward—even when the product seems deceptively simple. Hundredweight Big Ice shows how craftsmanship, attention to detail, and a passion for hospitality can transform something as ordinary as ice into an essential part of the cocktail experience.

If you’re a fan of craft cocktails, it’s worth appreciating what goes into that perfect cube sitting in your glass.

Sometimes the smallest details make the biggest difference.

— Munchies And Smoke