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December 18, 2004

Champagne Whisk


I'd never heard of such a thing until I saw it on the cover of the new I.D. magazine.

In an interview in the magazine, Murray Moss says it's the most exquisite object costing less than $50 he's ever come across.

The purpose of a champagne whisk, in case you're a philistine like me, is to disperse the bubbles from the drink.


This purportedly slows down the seemingly rapid onset of the champagne "buzz," which is believed - by some - to be a result of the "fizziness" from the escaping carbon dioxide and the subsequent quicker uptake into the bloodstream and, ultimately, the brain, of the alcohol.

I don't know about you, but I drink champagne seldom enough that when I do, I rather welcome the bubbles and fizz and all.

But perhaps that's not the case with the fast-lane denizens of bookofjoe.

In that case, this is for perfect for you.

For the girl or guy who thinks she's/he's got everything.

Oddly enough, Moss sells it for $48.

Designed by Carl Mertens in 1981; made in Germany by Carl Mertens.

Understated matte finish stainless steel; 4" long (closed).


Comes with a nice black leather case for added drama when you remove it from your pocketbook.

December 18, 2004 at 03:01 PM | Permalink


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