Phil Castle, The Business Times

Chris Bonds held in a gloved hand the end result of a long process of freezing and sawing. The cube sparkled under the fluorescent lights like a diamond. A very big diamond.

Bonds eyed the cube through his safety goggles and smiled. It was just the right size and flawlessly clear. No cracks or air bubbles. In other words, the perfect complement to premium cocktails and other upscale drinks.

Bonds launched Grand Valley Ice to supply hand-cut, premium-quality ice to bars, restaurants and liquor stores. He’s confident there’s ample demand for his products.

For one thing, he owns the only company between Denver and Salt Lake City providing clear ice. For another, the response from prospective customers has been encouraging, he says. “It’s been overwhelmingly positive.”

Moreover, Grand Valley Ice has been accepted into two programs designed to help startups just like his  — the incubator program at the Business Incubator Center in Grand Junction as well as the Rural Jump-Start Program offering cash grants and tax credits.

Bonds started Grand Valley Ice in May to meet what he observed as a need for clear ice that goes into crafting quality cocktails and other beverages. Customers seeking premium drinks and experiences — and sharing their photos on Instagram and other social media platforms —  have come to demand premium ice, he says. “It’s become something of a thing.”

Some bars and restaurants make their own clear ice in small batches, but it’s a labor- and time-consuming process, Bonds says. The closest businesses that make clear ice on a commercial scale are located in Denver and Salt Lake City.

“I’m excited to provide something to Mesa County that’s new and can help with our place in the state as a tourist destination,” he says. “I’ve seen bar professionals in the area working to improve the quality of their ice for premium drinks, and Grand Valley Ice provides a solution for them.”

A 20-year veteran of the Air Force, Bonds relocated to the Grand Valley seven years ago and worked with several local manufacturers before starting his own manufacturing business of a different sort.

Bonds filters Grand Junction tap water already judged in a competition conducted by the American Water Works Association as some of the best tasting anywhere.

He uses a Clinebell freezer to create blocks of ice measuring 40 inches long, 30 inches wide and 10 inches deep. The machine freezes the water in 40-gallon containers from the bottom up to create clear ice without cracks or bubbles.

Bonds then uses a band saw to cut blocks into 2-inch cubes — what he says are the perfect size for an old-fashioned glass. He also cuts ice into spears measuring 1 inch by 1 inch by 5 inches.

While he expects to initially serve bars, restaurants and liquor stores in the Grand Valley, Bonds expects to expand his operation within the first year to serve customers in Aspen, Glenwood Springs and other areas of the Western Slope. He plans to purchase another freezer to increase capacity as well as hire employees to help with the operation.

Grand Valley Ice was accepted into the incubator program at the Business Incubator Center in Grand Junction and operates out of a 600-square-foot space in the center. Bonds says he’s grateful for the below-market rent as well as the consulting he receives through the program. “They’re outrageously accommodating.”

In addition, Grand Valley Ice was accepted into the Rural Jump-Start program. The program offers cash grants up to $20,000 to offset startup costs and up to $2,500 for each new hire. The program also offers tax incentives. To qualify for the program, businesses must be new to Colorado, add to the economic base and create a minimum of five new jobs.

The Grand Junction Economic Partnership assisted Bonds with his application.

“We are excited to see Grand Valley Ice grow in Mesa County,” says Curtis Englehart, executive director of GJEP. “Programs like Rural Jump-Start have proven to be invaluable tools in helping innovative companies get started and achieve sustainable success in our community. We look forward to continuing to work with Grand Valley Ice and supporting their development.”

Dalida Sassoon Bollig, chief executive officer of the Business Incubator Center, also praised the effort. “We’re thrilled to see an Air Force veteran like Chris making meaningful strides in our community, and we’re proud that our partners at GJEP help program brings like the Rural Jump-Star into play. This collaboration is a great example of how working together can fuel entrepreneurship and drive economic growth in Mesa County.”

At the current capacity, Bonds says he can make 4,000 ice cubes a week. Holding one of those cubes in his gloved hand, he says he’s pleased with the results of his efforts so far. It’s  just the right size and flawlessly clear. The perfect complement to a premium cocktail.

For more information about Grand Valley Ice and its products, call (970) 814-4424.