“If a connoisseur is willing to part with serious cash for a tumbler of 50-year-old scotch, … why wouldn’t that same customer opt for a high-end [glacial] ice cube? Because it was formed under tremendous pressure, it is extremely dense and melts more slowly than manufactured ice.” (http://www.theguardian.com/vital-signs/2015/apr/04/svaice-ice-cubes-glacier-melt-cocktails-bars)
Whisky, not glaciers, should be on the rocks.
“As [Arctic] ice gets thinner and more dispersed, it’s more of a sitting duck as storms come through.” (http://www.nature.com/news/summer-storms-bolster-arctic-ice-1.13605)
It’s quacking up.