The Erimon Whisky Ikirahure na Tiago Russo and Katia Martins

Umushinga The Erimon Whisky Ikirahure wa Tiago Russo and Katia Martins ni uwatsinze igihembo cyubahwa cyane 2023 Igihembo cya A' Design Award cy'icyuma mu Cyiciro cy'Ihiganwa cya Ibikoresho by'Igikoni.

IcyumaIbikoresho by'Igikoni· 2023

The Erimon Whisky Ikirahure

na Tiago Russo and Katia Martins

Umukiriya: The Craft Irish Whiskey Co.

Uwatsinze Igihembo cya A' Design Award cy'icyuma mu Cyiciro cya Ibikoresho by'Igikoni

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Uwatsinze Igihembo Yemejwe

Emeza Uko Igihembo Gihagaze ku #149361

Sura Urubuga Reba kuri A' Design Award Itangazo ry'Ikinyamakuru Ikimenyetso cy'Igihembo

Amabara

Imigereranyo

Ibyerekeye The Erimon Whisky Ikirahure

Erimon yateguwe nkikirahure cyiza cyo gusogongera kuri whisky aficionado, aho buri kintu cyose cyatekerejweho neza kugirango uwanywe aryoherwe nizuru rya whisky. Igishushanyo kidafite ishingiro cyemerera uyinywa kuzana ikirahuri mumazuru hamwe no kugenzura neza kandi shingiro ryimbitse ryemeza ko guhuza intoki nikirahure nta ngaruka bigira ku bushyuhe bwa whisky. Vortex Point, amatara na chicane bishyira hamwe kugirango bikureho imyuka ya Ethanol, byemeze ko uyinywa ashobora kumenya buri kintu cyose cy uburyohe nimpumuro nziza cyateye imbere mumyaka mirongo, ubukorikori nubuhanga.

Ishimwe

Ibyerekeye Igihembo cya A' Design Award cy'icyuma

The Erimon Whisky Ikirahure ni uwegukanye Igihembo cya A' Design Award cy'icyuma, ishimwe ry'agaciro ritangwa ku bishushanyo byiza bihuza ibyo umwuga n'inganda bikeneye ku bihangano byashushanyijwe neza. Abegukanye icyuma bagaragaza ubuhanga bukomeye, ubumenyi bwihariye, imyumvire y'inzobere n'ubushobozi bwo guhanga bw'ababikoze. The Erimon Whisky Ikirahure biteganyijwe ko izaba igihangano cyubahwa, gishimwa kandi gikundwa, gifatika kandi gifite udushya. Iki gishushanyo cyegukanye icyuma gihuza uburyo bwiza bukoreshwa mu nganda kandi gifite ibiranga bya tekiniki bifite ubushobozi, bifatanye n'ubumenyi n'impano. The Erimon Whisky Ikirahure yubahwa kubera gukora neza, kandi yashushanyijwe kugira ngo inoze ubuzima, ifashe gutuma isi iba nziza.

Inyuma y'Imigereranyo

Dosiye y'Itangazamakuru

Amazina y'abagize uruhare, abagize itsinda n'amakuru y'ubuhanga byatanzwe n'umuhanzi.

Ibintu Bidasanzwe: 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.
Ibipimo n'Ipaki: 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.
Ibibazo Fatizo: Whiskey, luxury, design, craftsmanship, experience, immersion, glass, product, exclusive, drinking
Ikoranabuhanga ryo Guteza Imbere: 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.
Ikibazo cy'Ishusho: 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.
Ubushakashatsi: 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.
Ibyatumye Habaho: 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.
Igihe cy'Umushinga: 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.
Uburyo bw'Imikorere: 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.
Patente: Worldwide patent and design registry attributed to Tiago Russo and Katia Martins for the science and design behind the glass.
Abagize Itsinda: Tiago Russo
Katia Martins
Abafotoye: The Craft Irish Whiskey Co.