The Erimon Gélasi Whiskey naébbu Tiago Russo and Katia Martins

The Erimon Gélasi Whiskey naébbu Tiago Russo and Katia Martins iyanaritu pammènangngé iya temmaka riéloinna ri 2023 A' Design Award Bessi ri Katégori Kompétisi Desain Bakeware, Tableware, Drinkware na Cookware.

BessiPeralatan Dapur· 2023

The Erimon Gélasi Whiskey

ᨑᨗ Tiago Russo and Katia Martins

ᨀᨒᨗᨕᨙ: The Craft Irish Whiskey Co.

Pammènangngé A' Design Award Bessi ri Katégori Peralatan Dapur

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Pammènangngé Anugérah Naparessoi

Paressoi Status Anugérah untu #149361

ᨒᨕᨚ ᨑᨗ ᨔᨗᨈᨘ ᨈᨗᨈ ᨑᨗ A' Design Award ᨔᨗᨕᨑ ᨄᨙᨑᨙ ᨅᨙᨍᨗ ᨄᨂᨑᨁ

ᨓᨑᨊ

ᨉᨙᨔᨕᨗᨊᨙ

ᨄᨙᨑᨗᨖᨒ The Erimon Gélasi Whiskey

Erimon narancang monrona gélasi pangicipi' paling maloppo' para tau maélo' whiskey, laona séuwa elemen naciniki' maélo' mappasedding tau minum mangicipi' sibawa mambau whiskey. Desain tanpa batang napasseddinna tau minum mala gélasi makkeda' ri irung sibawa kontrol optimal, sibawa unyi' mawatang naéwai kontak antarae lima sibawa gélasi dé' magaga' riyasengnge suhu whiskey. Vortex Point, bulb sibawa chicane masiseddi mappasuppa uwa' etanol, naéwai tau minum pole manganre séuwa lapisan rasa sibawa ambu narippabalea tantu wettu maega taung, kapandéang sibawa kaleppéang.

ᨄᨂᨑᨁᨙ

ᨄᨙᨑᨗᨖᨒ A' Design Award Bessi

The Erimon Gélasi Whiskey iyanaritu pakoro A' Design Award Bessi, pakalebbi iya malebbi iya ripabbere ri desain makessing iya mappabbura persyaratan profesional sibawa industri iya ripakkirangngi pole ri ciptaan iya makessing ripikkiri. Pakoro Bessi mappakita keterampilan malompo, spesialisasi dalleng, pemahaman ahli sibawa kapasitas kreatif tau mabbuat. The Erimon Gélasi Whiskey ripakkirangngi mancaji ciptaan iya ripakalebbi, ripuji sibawa rirennu iya praktis sibawa inovatif. Desain pakoro A' Design Award Bessi iyae mappasilaong praktik tepat industri sibawa napaitai karakteristik teknis iya kompeten iya sipulung sibawa pengetahuan sibawa bakat. Nasaba ketelitiannna, The Erimon Gélasi Whiskey mappoleang pakalebbi sibawa ripikkiri mappabbere perbaikan kualitas laleng iya ritulung mappadeceng lino mancaji tempe makessing.

ᨑᨗ ᨆᨘᨋᨗᨊᨙ ᨉᨙᨔᨕᨗ

ᨀᨗ ᨄᨙᨑᨙ

ᨀᨑᨙᨉᨗ, ᨕᨂᨚᨈ ᨈᨗᨆ ᨔᨗᨅᨓ ᨑᨗᨏᨗ ᨈᨙᨀᨊᨗ ᨊᨄᨓᨙᨑᨙ ᨑᨗ ᨉᨙᨔᨕᨗᨊᨑᨙ.

Sipa Khas: The design of the glassware plays on gravity and geometry to enhance the absorption of the ethanol vapour into the soda-lime glass. At the base of the glass, a conical shaped depression sits, waiting for the whiskey to be poured, controlling the flow. The bulb design complements and encourages this dissipation, by creating a chamber and more wall space for the ethanol vapour to be transferred to, whilst a thick base allows a comfortable grip without heating the liquid.
Ukurang & Kemasang: In order to enhance the shaping and drinking experience, soda-lime glass was chosen as the main material as its amorphous molecular structure allows it to absorb the ethanol, leaving less vapour for the nose. The molecules in soda-lime glass are in constant movement, meaning it more readily absorbs the ethanol vapour from the liquid. The profile of the glass itself was built around this capability, by creating curvatures that promote a liquid flow that facilitates ethanol absorption.
Tag: Whiskey, luxury, design, craftsmanship, experience, immersion, glass, product, exclusive, drinking
Téknologi Produksi: With smell responsible for around 80% of taste and the experience of flavour, the focus when designing the glassware was to remove the ethanol vapour that hinders this experience. By triggering the nerves in the nose and creating a burning sensation, this vapour detracts from the true flavours and enjoyment of the whiskey.

In removing and lessening the effect of the ethanol, the whiskey drinker can appreciate the full complexity of flavour and layers of taste generally masked by the vapour.
Tantangeng Désain: The main challenge when developing The Érimón was to design a product that can truly assist in removing the ethanol vapour and subsequent burn from the whiskey drinking experience. From the initial inhalation of the aroma to the last sip, the flavours must be as intended; richly complex, intriguing, and vibrant. The ultimate goal is for the drinker to detect more of the phenolic compounds and flavours that would otherwise have been hindered by the overpowering ethanol in any other glass.
Panélitiang: For such a competitive and complete field such as glassware, an exhaustive and extensive research was crucial not just to understand the market itself, but the science that could improve the performance of the whiskey. A combination of scientific studies, and design techniques over the ages led to the definition of a product that could clearly dissipate the ethanol effect in the drink, leaving only the phenol compounds, guaiacol and eugenol, and the pure whiskey notes to scent and taste.
Inspirasi: The Érimón was conceived to elevate nosing and tasting experience to the heights demanded by the whiskey's complex flavour profiles. Eighteen months of scientific research were poured into the design, resulting in whiskey glasses that have revolutionised the experience, by merging science and design into achieving a product that alters the ethanol effects by absorbing it through the glass properties, whilst following a specific shaping that fully enhances nosing and flavours.
Wettu Proyék: Developed for over 18 months, and tested and prototyped in several iterations to achieve the perfect shaping, design, ergonomics and performance, all the way to performance testing and achieving the grounds for its innovative patent, The Érimón glass and its subsequent range was a revolutionising exercise over two years that led to a full product development that can fully revolutionise not only the whiskey / whisky markets, but the perception of such spirit to its core.
Alur Opérasi: Once the liquid hits the bottom of the glass in its Vortex Point, a swirl is created, spinning the ethanol down to the base and out to the sides of the glass where the vapour can be absorbed into the walls. As the aroma continues its journey up the glass, the bulb arches in-and-out in a chicane-like curve, slowing the movement of the ethanol. In doing so it allows the glass time to absorb more of the vapour as it makes its way towards the nose, whilst a thick base promotes an optimal grip.
Paténg: Worldwide patent and design registry attributed to Tiago Russo and Katia Martins for the science and design behind the glass.
Anggota Tim: Tiago Russo
Katia Martins
Krédit Gambar: The Craft Irish Whiskey Co.