"Unlike standard ice, it doesn’t clink; instead, it makes a soothing, gently percussive shuffling sound, like someone shaking an afuche-cabasa in the apartment next door."

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From "Pellet Ice Is the Good Ice" (The New Yorker).

Pellet ice is cylindrical, with smooth sides and rough ends, as if each piece had been snapped off of a long dowel of ice. Unlike most ice, which is either carved from a larger block or frozen in a mold, it is made from paper-thin flakes of ice that are pressed into a solid mass—a method familiar to anyone who’s packed soft fresh snow into a dense, compact snowball—and then pushed through round holes punched in a metal sheet, creating a fragile cylinder that breaks off into pieces. Here’s where pellet ice differs from crushed ice, with which it is often erroneously conflated: the compression of the nuggets creates flaky layers, which, as in a well-laminated pastry, render the ice pellets lightweight and airy, with crevices and tiny caves into which your drink can penetrate, and a yielding texture perfect for chewing. The ice is small, each piece only about a centimetre long and narrower in diameter, so it fills a glass more efficiently than lumbering cubes or half-moons, and somehow, in a quirk of thermodynamics, it allegedly melts more slowly.

It's the part about the sound that interests me the most. I have a quirky dislike for the sound of ice cubes clinking in a glass. I'm familiar with the alternative of omitting ice altogether, but this soothing, gently percussive shuffling sound is revelatory. Given my very low sense of taste and smell, I care more than most people about the texture and temperature of things I eat and drink, but rarely use ice, so I sacrifice a dimension of coldness because of a mild aversion to ice. But if ice brought cold and not merely silence but a soothing, gently percussive shuffling sound.... 

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