The Finn Gilashin Whiskey daga Tiago Russo and Katia Martins

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

AzurfaKayan Dafa Abinci· 2023

The Finn Gilashin Whiskey

daga Tiago Russo and Katia Martins

Abokin Ciniki: The Craft Irish Whiskey Co.

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

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Mai Nasara da Aka Tabbatar

Tabbatar da Matsayin Kyauta na #149362

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

Launuka

Ƙirar

Game da The Finn Gilashin Whiskey

An tsara Finn a matsayin gilashin ɗanɗano na ƙarshe don whiskey aficionado, inda kowane nau'i ya kasance cikin tunani a hankali don ba da damar mai shayarwa ya ɗanɗana da hancin whiskey. Tushen yana ba mai shayarwa damar ɗaga whiskey, toast kuma ya ci gaba da yin nosing tare da mafi kyawun sarrafawa, yayin da girman gilashin ya tabbatar da yanayin ba shi da wani tasiri akan zafin 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 ƙamshi wanda ya haɓaka cikin shekaru da yawa, fasaha da fasaha.

Amincewa

Game da Kyautar A' Design Award ta Azurfa

Zanen The Finn Gilashin Whiskey ya lashe Kyautar A' Design Award ta Azurfa, wata karramawa mai tsananin daraja da ake bai wa zane-zane na matakin koli, masu kyau sosai kuma masu burgewa. Waɗanda suka lashe kyautar Azurfa ayyuka ne masu haske sosai da ƙirƙira mai yawa waɗanda ke nuna ƙwarewa, baiwa da kaifin tunanin masu zanensu. Ana sa ran zanen The Finn Gilashin Whiskey ya zama aiki mai ban mamaki, abin koyi, mai ƙwarewa sosai kuma mai ƙirƙire-ƙirƙire mai zurfi. Wannan zane da ya lashe Kyautar A' Design Award ta Azurfa ƙirƙira ce mai abin lura sosai, da ake sha'awa, wacce ke amfanar da kuma kai iyakokin fasaha, kimiyya, zane da fasahar zamani gaba. Zanen The Finn Gilashin Whiskey ƙirƙira ce da ake yi wa hassada sosai wacce ke tada sha'awa, tana kawo jin daɗi kuma tana haifar da mamaki da al'ajabi.

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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 Finn glass 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 Finn 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 a stemmed glass 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 Finn glass and 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 an elevated stem 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.