Skip to main content

Holocene is a CBD Seltzer Made With Glacial Icebergs

Joe McAneney wants you to save glaciers by drinking them.

Not in the way you might think, though. Instead, by kicking back with a trendy, canned beverage that just happens to be made with the purest water on Earth, released prematurely from ancient glaciers for your drinking pleasure due to climate change’s death grip on these moving rivers of ice.

Related Videos

That’s the idea behind Holocene, a new, CBD-infused sparkling water made from glacial icebergs fished from Alaska’s Prince William Sound. Launched in May 2019, Holocene is produced by McAneney’s company The High Expedition, a Talkeetna, Alaska-based dispensary.

“We want to be advocates to save and protect Alaska’s glaciers,” says McAneney. “We want to educate people, make them think.”

Living with Alaska’s legendary rugged wilderness practically in his backyard, McAneney sees first-hand how many of Alaska’s estimated 100,000 glaciers are melting or retreating at unprecedented rates. So he wanted to create a truly Alaskan product; something that embodied the spirit of adventure the state is known for, but that also highlighted its spectacular landscapes and increasing fragility in the face of climate change. The result: Holocene, named after the current geological epoch which began 11,700 years ago at the end of the last ice age.

holocene

“The name is definitely part of the message, it gives it more meaning,” McAneney explains. The message is clear: You’re drinking the last ice age. This water is hundreds or even thousands of years old.

But to produce Alaska’s first certified glacial ice product, you first need to get the glacial ice. For that, McAneney teamed up with the only man for the job: Scott Lindquist.

A true Alaskan “sourdough” (local slang for a hardy, long-time resident), Lindquist has been harvesting glacial ‘bergs from Alaskan waters since 1992. Originally a herring fisherman before the Exxon Valdez oil spill, he now holds the longest-leased and only active permit to harvest tidewater glacial icebergs in the state. In addition to using his ice to make local artisan spirits (and now Holocene), Lindquist also sells it as high-end cocktail ice for bars around the world. And he does it all while technically being legally blind from optic atrophy.

Collecting the glacial icebergs used to make Holocene is an adventure in and of itself. It’s a three-hour drive from Talkeetna to Whittier, a popular tourist port in Prince William Sound from which Lindquist’s company, Alaska Glacial Ice, departs. For Holocene, Lindquist primarily sources his bergs from the active tidewater Blackstone and Beloit Glaciers, maneuvering the boat as close as safely possible to the front wall of the glaciers to find the freshest, most recently calved bergs. Once a desirable iceberg is identified (often with the aid of a hockey stick used to roll the berg over and examine it), Lindquist and his team attach ice screws and hand-winch it aboard. The icebergs can weigh anywhere from hundreds to thousands of pounds.

holocene sparkling glacier water

The icebergs are then ferried back to Talkeetna, where, in partnership with Denali Brewing Company, they’re melted, filtered, carbonated, and canned in cans that feature vintage photos of mountaineers on Denali. The contents of each can are infused with 10mg of nano-CBD (derived from organic hemp) and flavored with natural raspberry and lime or black cherry; just a hint of flavor so that it doesn’t overpower the taste of the “last perfect piece of water that the planet has,” as Lindquist puts it.

“We don’t want to taint the glacier water,” McAneney agrees, saying that an unflavored version will be available soon as well. (And funnily enough, glacial water may be the perfect fit for sparkling water, as, when glacial ice is thawed, the release of trapped, compressed air is called “bergy seltzer.”)

But Holocene’s main mission is first and foremost about raising awareness about the plight of Alaska’s glaciers. The cans themselves feature information, and Holocene’s social media pages are full of videos, images, and other content showing how the icebergs are harvested and making the issue as “in your face” as possible (a full-length documentary is even in the works).

But Holocene is not without its critics. Harvesting ice from endangered glaciers is a controversial idea, and in promoting Holocene (with their tagline “Hand-harvested icebergs from Alaska, U.S.A.”) McAneney has had to spar with more than a few detractors.

“It can get people riled up,” McAneney says. “It’s a very provocative product.”

But that’s part of the goal: It grabs people’s attention and “starts a conversation,” allowing McAneney to engage with people and begin a dialogue about the product and climate change. McAneney says that usually when people are open to talking with him, in the end, they understand what he’s trying to do.“Some people you’ll never change their minds. But if we can change a few …”

There may even be an upside to harvesting the icebergs. With glaciers calving more frequently, more and more freshwater is released at unnatural rates, disrupting the chemical balance of the saltwater bays and affecting local flora and fauna. Removing the bergs can prevent too much melting too quickly. While only removing a handful of icebergs at a time seems like a drop in the bucket, no active harm is being done to the glacier or surrounding environment, and maybe it even does some good.

McAneney also says that his group might start partnering with scientists and glaciologists to share data and observations to help them to track changes. “Scott’s been doing this for 25 years, he’s seen how they [the glaciers] are changing.”

holocene sparkling glacier water

And above all, it’s about scale: McAneney doesn’t want the operation to get so big it ceases to be sustainable or becomes a detriment to the mission.

“It will never be mass-produced,” McAneney says. “The icebergs, they’re a limited resource, they’re going away, and that’s a big part of our message.”

Indeed, some of their marketing materials come with this slogan: “Available while glaciers last.”

You can purchase 12-packs from The High Expedition in Talkeetna or other dispensaries around Alaska or you can order them online at drinkholocene.com.

Editors' Recommendations

These terrific mocktails are perfect for Dry January
Giving your liver a break doesn't have to mean skimping on flavor
5 new mocktails mojito recipe 2

January is a time when some people like to take a month off from drinking to let their livers relax a little. After a holiday season packed with parties, office gatherings, and family get-togethers, a break from the booze makes sense. To make it through any of these festivities, a good, stiff drink is often necessary. The problem is that that drink quickly becomes two. Then there’s a few casual beers, a glass of champagne for the toast, and pretty soon you’re throwing up on your boss' shoes. Come January, our bodies need a break. Cue the mocktails.

If you've been living under a rock, a mocktail is a mixed drink that feels celebratory and special, but doesn't contain any alcohol. They're wonderful for those post-holiday get-togethers when your body needs to mend, for people who don't drink, and for parties with guests of all ages. These are a few of our favorites.
Coconut Cream Mocktini

Read more
Move over, Mary: Bloody Maria is the best hangover drink there is
Ease that hangover and upgrade your cocktail game at the same time with the help of your new friend, Maria
bloody maria hangover drink recipe mexican small 2

It's a brand new year, and while that comes with a glittering heap of possibility and optimism, for some of us, it can also ring in a slightly shaky, headachy morning. If what you really need to get your year started right is a little hair of the dog, we feel you. We've been there. And we've got you covered.

Sure, a Bloody Mary is the typical choice in this crisis — it's flavorful, passable as a breakfast (or at least brunch) beverage, and does the job just fine. But if you stop to consider the spicy, savory, warm flavor profile of the drink's ingredients, cool and calm vodka doesn't really make a lot of sense. Vodka certainly has its place, but not in this cocktail. Tequila is a much better fit in the peppery, sweet heat of this tomato juice drink.

Read more
It’s Official: These Are the Absolute Best Travel Destinations for Foodies
Epicureans Offer Tasty Nations to Get Gastronomic Games On
Enchiladas with rice and beans.

The survey results are in for Americans' favorite destinations for food travel. And its foodie places south of the border that Americans still enjoy most.

To determine the best worldwide cuisine tasted on vacation, VacationRenter queried 1,000 (primarily) experienced epicurean travelers to crowdsource favorite food locales. Results revealed Mexico as the favorite country for foodies, but the survey did not stop with Central America. A recent release of findings from the vacation rental company unveils some fun facts and an interesting global road map for foodie travelers and brand-new gastronomic adventurers.

Read more