The art of sabrage is the act of removing the top of a champagne bottle with a sword. The force of the blade causes the cork and collar to shoot off the neck.

Andrew Duminy, general manager of Bull Run restaurant, recently put the technique to practice when he sliced and smashed his way to the world record 27 bottles in just one minute.

The record was previously held by Canadian Andre Saint Jacques who sabred 21 champagne bottles in the same amount of time. Don’t try this at home though – you might end up with glass in your bubbles!