I am a coffee lover. I cannot get through the day without coffee. Hot coffee. I am essentially never an iced coffee person but when I started dating my boyfriend – who is a diehard iced coffee drinker – I began having to make concessions to satisfy both of our caffeinated preferences. (Pro tip: if you have leftover drip hot coffee, let it cool then pour into an ice cube tray – I use the blah blah blah red one I have – and use the coffee cubes to keep iced coffee cold without watering it down.)
When asked if I would try out the HyperChiller – designed to turn regular coffee into cold coffee quickly – I jumped at the opportunity. It works perfect for coffee and does chill a hot cup of coffee to cold temps in just a few minutes. (I find it takes about 2 minutes for a really cold cup.) Just pour coffee into the lid and wait a few minutes. However, this cooling efficiency made me think that there was more opportunity for this contraption. And HyperChiller was already on it: chilling spirits and wine.
NB: before chilling anything, you will need to assemble the exterior plastic and two interior steel canisters, fill with water and freeze. The ice must fully set before any chilling can commence.
As a bourbon drinker who prefers her whiskey chilled and with only a tad of water, I am always fighting the battle against time and dilution. Place one ice cube in a rocks glass with bourbon and it is a race to finish your drink before it becomes (a) warm and (b) watery. Sure, the big ice cubes can help, but the result is inevitably the same. Whiskey stones (as shown here) aren’t the most efficient cooling mechanisms. So what is a girl to do who wants a chill on her bourbon, a little water, but not too much water? Enter the chiller.
I poured two ounces of room temperature bourbon (for these purposes I tried two proofs: Basil Hayden 80 and E.H. Taylor Barrel Proof 129) into the chiller, waited for 90 seconds, the poured into a glass. The bourbon was cold, even the higher proof. The Basil Hayden at 80 proof was colder and didn’t require any water. As for the 129 proof barrel strength, I placed a few drops of water into the glass after it was chilled and this solved the dilution problem: I now have the exact amount of water I wanted, AND it’s cold!
The HyperChiller is a novel idea: chilling any liquid rapidly by exposing it to a stainless steel canister surrounded by ice. Quick chilling, no dilution. However, the canister is a bit bulky and must be kept in the freezer, so the ice is kept in tact. It also isn’t so easy to clean (I only rinsed out the interior canister, but if you wanted a thorough clean, the entire thing would need to be dismantled). It isn’t inexpensive at $29.99/Chiller, but if you’re very fearful of water in your whiskey, it’s a better investment than whiskey stones. There is room for improvement in design and efficiency but for now it’s a good product to chill whiskey, wine, and coffee quickly and without dilution.
Dislcaimer: HyperChiller provided Bourbon & Banter with a sample of their product for this review.
We appreciate their willingness to allow us to review their product with no strings attached. Thank you.