“Jucikas went on to explain that sabering champagne is not about brute force; it’s about studying the bottle and hitting the weakest spot with graceful precision. Done correctly, this requires very little pressure – you essentially let the bottle break itself. You hack the bottle’s design flaw.”

“Jucikas went on to explain that sabering champagne is not about brute force; it’s about studying the bottle and hitting the weakest spot with graceful precision. Done correctly, this requires very little pressure – you essentially let the bottle break itself. You hack the bottle’s design flaw.”

— Christopher Wylie