The Erimon Ingilazi Ye-Whisky ngu-Tiago Russo and Katia Martins

Umdwebo The Erimon Ingilazi Ye-Whisky ngu-Tiago Russo and Katia Martins ungumnqobi ohlonishwa kakhulu womklomelo odumile we-2023 Umklomelo Wensimbi we-A' Design Award Esigabeni Somncintiswano se-Izinto Zasekhishini.

InsimbiIzinto Zasekhishini· 2023

The Erimon Ingilazi Ye-Whisky

ngu Tiago Russo and Katia Martins

Iklayenti: The Craft Irish Whiskey Co.

Umnqobi we-Umklomelo Wensimbi we-A' Design Award Esigabeni se-Izinto Zasekhishini

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Umnqobi Womklomelo Oqinisekisiwe

Qinisekisa Isimo Somklomelo se-#149361

Vakashela Isayithi Buka ku-A' Design Award Isitatimende Sabezindaba Ibheji Yomklomelo

Imibala

Ukuklama

Mayelana ne-The Erimon Ingilazi Ye-Whisky

I-Erimon yaklanywa njengengilazi yokunambitha yokugcina ye-whisky aficionado, lapho yonke into icatshangwe ngokucophelela ukuze ivumele ophuzayo ukuthi anambithe futhi aphuze i-whisky. Umklamo ongena-stemless uvumela ophuzayo ukuletha ingilazi ekhaleni ngokulawula okuphelele futhi isisekelo esiqinile siqinisekisa ukuthintana phakathi kwesandla nengilazi akunawo umthelela ekushiseni kwe-whisky. I-Vortex Point, i-bulb kanye ne-chicane kuyahlangana ukuze kukhishwe umhwamuko we-ethanol, okuqinisekisa ukuthi ophuzayo angathola zonke izingqimba zokunambitheka nephunga elithuthuke emashumini eminyaka esikhathi, ubuciko kanye nekhono.

Ukuqashelwa

Mayelana ne-Umklomelo Wensimbi we-A' Design Award

The Erimon Ingilazi Ye-Whisky iwinile uMklomelo Wensimbi we-A' Design Award, ukwaziswa okuhloniphekile okunikezwa imiklamo emihle ehlangabezana nezidingo zobungcweti nezemboni ezilindelekile ezimpahleni ezihlelwe kahle. Abawinile beNsimbi babonisa ikhono elikhulu, ubungcweti obuphezulu, ukuqonda kochwepheshe namandla okudala abadali babo. The Erimon Ingilazi Ye-Whisky ilindeleke ukuba ibe yinto exatshwa kakhulu, edunyiswayo nethandwayo esebenzayo nenezinto ezintsha. Lo mklamo owinile uMklomelo Wensimbi we-A' Design Award uhlanganisa izindlela ezinhle kakhulu zemboni futhi unezimfanelo zobuchwepheshe ezifanelekile ezihlanganiswe nolwazi nethalente. The Erimon Ingilazi Ye-Whisky iyahlonishwa ngenxa yokucophelela kwayo futhi ihlelelwe ukulethela izinguquko zomgangatho wempilo ezisiza ukwenza umhlaba ube yindawo engcono.

Ngemuva Kokuklama

Iphakheji Yabezindaba

Ama-credit, amalungu eqembu nemininingwane yobuchwepheshe ehlinzekwe ngumklami.

Izici Ezihlukile: 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.
Izilinganiso Nokupakisha: 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.
Amathegi: Whiskey, luxury, design, craftsmanship, experience, immersion, glass, product, exclusive, drinking
Ubuchwepheshe Bokukhiqiza: 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.
Inselele Yokudweba: 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.
Ucwaningo: 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.
Ugqozi: 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.
Ubude Bephrojekthi: 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.
Ukuhamba Kokusebenza: 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.
Amapathenti: Worldwide patent and design registry attributed to Tiago Russo and Katia Martins for the science and design behind the glass.
Amalungu Eqembu: Tiago Russo
Katia Martins
Amakhredithi Ezithombe: The Craft Irish Whiskey Co.