In my daily quest to keep up with the shenanigans of my chosen trade, I just came across this gem, The Iceman Cometh: The Rise of a Gourmet Ice Entrepreneur. And then this caught my eye (once it caught my eye, it wouldn’t let go, making my eye eyeroll in a loop):
Once purified, the water is then frozen, where it is aged for at least 48 hours, increasing its density and making it colder and stronger. Though other ice connoisseurs don’t age their frozen cubes, Dozois considers this step so integral to his product that he took the name Névé, the word for compacted snow that ultimately becomes glacial ice.
(Emphasis mine)
Gourmet ice? Ageing water? AGEING WATER?! You just described the process of creating ice cubes! I understand the need to sell a product, but this language? I thought I had seen it all; it seems, once again, I am proven wrong.
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