How Sierra Blue is Made?
Sierra Blue is made in Nevada. The salt (sodium
chloride) is harvested from a self-sustaining salt flat
located in Fallon, Nevada. We then coat each salt
crystal with
Blue Fusion, a colored liquid magnesium
chloride with corrosion inhibitor to maximizes melting

Better than the rest...
When Sierra Blue is compared to other ice melts with
magnesium chloride, it is important to find out if the
salt is coated with liquid mag or if it contains
magnesium flakes (hexahydrate).
On average a 50lb bag of ice melt can cover 2500 sq ft,
by using Sierra Blue all of that 2500 sq ft area covered
has magnesium chloride, which increase melt power,
safer for sidewalks and plants, and drops the
refreezing temperature even lower. Ice melts with mag
flake on average has 3 lbs or less in them. When you
spread out that 3 lbs of flake, it cover about 150 sq ft!
Not nearly has effective as coated salt crystals.
Why Sierra Blue?
Safer on plants...
Coating each salt crystal with magnesium
chloride increases the safeness for your
tress and vegetation.

Safe for pets...
If you are concerned with your pets
ingesting (licking their paws) the ice melt,
salt is still the best option but then you risk
killing plants and your sidewalks. Sierra
Blue's colorant is an all natural
ultramarine blue that is cosmetic grade.

Will the blue color stain?
Unlike other colored ice melts, we use a
cosmetic grade ultramarine blue, which is
100% natural. Our colorant has yet to stain
a carpet, floor or sidewalk to date.
Less product, less application!
Sierra Blue with Blue Fusion increase the melting
power, meaning it can melt ice in temperatures below
0*. It also helps prevent re-freezing of the ice/water
during the lower temperatures. Because Sierra Blue is
a better melting agent than plain salt it decrease the
amount of product and the amount applications, which
saves you time and money.

How Sierra Blue works...
After Sierra Blue has been spread out on the ice it will
melt/dissolve into a liquid, called a brine, to melt the
ice. Once the melting process start, the brine has a
lower freezing temperature than water. The lowest
temperature a brine can reach, depending on
ingredients, is -25*. Over time, melting snow and ice
will dilute the brine, The more diluted the brine
becomes, the higher its freezing point will be.
Continued dilution will return the freezing point back to