The Erimon Gilashin Whiskey daga Tiago Russo and Katia Martins

Zane The Erimon Gilashin Whiskey daga Tiago Russo and Katia Martins mai nasara ne mai daraja sosai na 2023 Kyautar A' Design Award ta Baƙin Ƙarfe a Rukunin Gasar Kayan Dafa Abinci.

Baƙin ƘarfeKayan Dafa Abinci· 2023

The Erimon Gilashin Whiskey

daga Tiago Russo and Katia Martins

Abokin Ciniki: The Craft Irish Whiskey Co.

Mai Nasarar Kyautar A' Design Award ta Baƙin Ƙarfe a Rukunin Kayan Dafa Abinci

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Tabbatar da Matsayin Kyauta na #149361

Ziyarci Shafin Duba a A' Design Award Sanarwar Manema Labarai Alamar Kyauta

Launuka

Ƙirar

Game da The Erimon Gilashin Whiskey

An ƙera Erimon a matsayin gilashin ɗanɗano na ƙarshe don whiskey aficionado, inda kowane nau'in an tsara shi a hankali don ba da damar mai shayarwa ya ɗanɗana da hancin whiskey. Tsarin da ba shi da tushe yana ba mai shayarwa damar kawo gilashin zuwa hanci tare da kulawa mafi kyau kuma tushe mai kauri yana tabbatar da hulɗar tsakanin hannu da gilashin ba shi da tasiri a kan zafin jiki na whiskey. Vortex Point, kwan fitila da chicane sun taru don cire tururin ethanol, tabbatar da cewa mai sha zai iya gano kowane nau'in dandano da ƙanshin da ya ci gaba cikin shekaru da yawa, fasaha da fasaha.

Amincewa

Game da Kyautar A' Design Award ta Baƙin Ƙarfe

Zanen The Erimon Gilashin Whiskey ya lashe Kyautar A' Design Award ta Baƙin Ƙarfe, wata karramawa mai daraja da ake bai wa kyawawan zane-zane waɗanda ke cika buƙatun ƙwararru da masana'antu da ake tsammani daga ƙirƙire-ƙirƙire da aka tsara da kyau. Waɗanda suka lashe kyautar Baƙin Ƙarfe suna nuna babban ƙwarewa, ƙwarewa ta musamman, fahimtar ƙwararru da ikon ƙirƙira na masu ƙirƙirar su. Ana sa ran zanen The Erimon Gilashin Whiskey ya zama ƙirƙira da ake girmamawa sosai, ake sha'awa da ƙauna wacce ke da amfani kuma mai sababbin abubuwa. Wannan zane da ya lashe Kyautar A' Design Award ta Baƙin Ƙarfe yana haɗa mafi kyawun ayyukan fannin kuma yana da halayen fasaha masu cancanta da ke da alaƙa da sanin yadda da baiwa. Ana girmama zanen The Erimon Gilashin Whiskey saboda cikakkiyar kulawarsa kuma an tsara shi don ba da ingantuwar rayuwa da ke taimakawa wajen mai da duniya wuri mafi kyau.

Bayan Ƙirar

Kayan Manema Labarai

Bayanin ƙungiyar, membobinta da cikakkun bayanai na fasaha da mai ƙirar ya bayar.

Siffofi Na Musamman: 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.
Girma da Fakitin: 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.
Kalmomin Alama: Whiskey, luxury, design, craftsmanship, experience, immersion, glass, product, exclusive, drinking
Fasahar Samarwa: 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.
Ƙalubalen Zane: 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.
Bincike: 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.
Wahayi: 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.
Tsawon Lokacin Aikin: 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.
Tsarin Aiki: 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.
Haƙƙoƙin Ƙirƙira: Worldwide patent and design registry attributed to Tiago Russo and Katia Martins for the science and design behind the glass.
Mambobin Ƙungiya: Tiago Russo
Katia Martins
Godiyar Hotuna: The Craft Irish Whiskey Co.