AmazeballsJune 8, 2014June 8, 2014Photoblog The times they are a-changin’. This post seems to be older than 7 years—a long time on the internet. It might be outdated. 1 Related 8 thoughts on “Amazeballs” Ryan Weber June 8, 2014 at 2:57 pm Ryan Weber liked this on Facebook. AndrewFerguson June 8, 2014 at 4:40 pm @wilw come to find out, Amazeballs are a real thing: http://t.co/x3ZxzN50Vr (at least in Canada) wendy June 8, 2014 at 9:53 pm I have never seen the metal ones but Molly bought stone ones for jared. (Whisky stones) that chill but dont dilute. She also has ice cube molds that make spherical “cubes”, maybe 2.5 to 3″. They chill but melt very slowly (remember physics) and dont dilute the bourbon. Wendy Weber June 8, 2014 at 11:42 pm Wendy Weber liked this on Facebook. Tim Zwicker June 9, 2014 at 1:57 pm “Contains 2 Amazeballs, tongs, and a velvety pouch.” Velvety. My question is how these hold up to ice, since steel only has about half of the specific heat of water, not to mention the extra heat absorbed by the water ice that melts. Another method would to be to chill the glass, since there’s more glass and more surface area, but then you’re holding a frozen glass. Of course, if you’re really serious, you can pour your whiskey through a heat exchanger into the glass. Andrew Ferguson June 9, 2014 at 2:24 pm I think the primary benefit is that your drink of choice isn’t diluted. Also, steel is 7.8x the density of water. So even though ice has about 4x the specific heat of steel, steel is still has 1.75x the heat capacity for a given volume. Tim Zwicker June 9, 2014 at 2:26 pm Hadn’t thought of that. I was using the molar specific heat because that’s what wolfram alpha defaults to. Duane Mullen June 9, 2014 at 3:42 pm I have used soap stones (aptly named “Whiskey Stones”) designed to do the same thing but have been disappointed in their performance. Comments are closed.