THE ICE BLOG

Whole-leaf Red Rose tobacco from Canada in a brown and a dark (fire-cured) grade, imported by us and sold to licensed shops at J$4,500 a pound. What the leaf is, how the grades differ, how to keep it, and how to order — with photos and video from the counter.

Five tons of tube ice a day, about 1,100 ten-pound bags, from one Bitzer-powered stainless-steel machine at Hanover Street. What the spec sheet means, how CBFI sizes ice plants, and why five tons fits Kingston.

A commercial ice plant and a liquor wholesaler in the same building in Downtown Kingston. Tube ice made on site, liquor by the case or on consignment, coolers, fans and generators — one address, one WhatsApp, one delivery.

List the gear, add the watts, leave headroom for the surge. A wattage table for sound, lights, fans, fridges and the bar, three worked examples, and when the 6.5 kW is enough or the 8 kW is the safe call.

Bars, shops and promoters can now register free, see our live stock with unit & case pricing any hour, and place large-order requests online — with modify-before-confirm and one-click re-ordering for the weekly load.

Liquor, ice, tables, chairs, cooling fans and buckets used to mean five suppliers and five truck fees. Why an ice company becoming a liquor & beverage wholesaler makes perfect sense — wholesale by the case, consignment terms, one stop, open 12 hours a day.

A cool cabana is a premium cabana. The VEAC evaporative cooler joins our rental fleet — why promoters are adding chilled air to VIP sections, the setup playbook, and the math on charging more for the cool.

Same pure ice, bolder bag. Our new 10-pound bags were designed in-house by Shyaine Scott and printed by our partners at Raybo Ice Bags — the story behind the new look.

The right amount of ice won't save you if it's the wrong kind. Why tube ice melts slower in the heat, chills warm drinks faster, and handles better than cube ice — and why modern ice plants make tube for events.

Almost every host underbuys. A real-world guide to working out your bags — factoring in the heat, direct sun, indoor vs outdoor, and warm drinks — plus a simple rule of thumb and a worked example.

Ice goes straight into your drink — so it's only as clean as the water it's made from. Inside our 500 L/H CBFI reverse-osmosis process, why raw tap-water ice is a problem, and what filtered ice means for your body and your drinks.