The Niall Khob Haus Cognac los ntawm Tiago Russo and Katia Martins

Qhov qauv tsim The Niall Khob Haus Cognac los ntawm Tiago Russo and Katia Martins yog tus yeej muaj nqis heev ntawm qhov khoom plig 2024 A' Design Award Nyiaj hauv Pawg Sib Tw Tsim Khoom Ci, Khoom Siv Rooj Noj Mov, Khoom Haus thiab Khoom Siv Ua Noj.

NyiajKhoom Siv Chav Ua Noj· 2024

The Niall Khob Haus Cognac

los ntawm Tiago Russo and Katia Martins

Tus Neeg Siv: Milesians Craft Glassware Co.

Tus Yeej A' Design Award Nyiaj hauv Pawg Khoom Siv Chav Ua Noj

56,809

Tus Yeej Khoom Plig Tau Txheeb Xyuas

Txheeb Xyuas Qhov Xwm Txheej Khoom Plig rau #160015

Saib ntawm A' Design Award Tsab Xov Xwm Daim Phiaj Khoom Plig

Xim

Qhov Tsim

Txog The Niall Khob Haus Cognac

Lub Niall yog ib lub khob haus cognac uas tsim los pab kom hnia thiab saj tau zoo dua. Lub khob no ua los ntawm cov iav soda-lime, uas yog ib yam khoom uas nqus tau cov pa ethanol tawm ntawm cov kua cawv. Ib qho qhov tob zoo li lub kaus mom kheej nyob hauv qab, hu ua Vortex Point, tswj cov cawv uas hliv rau hauv thiab ua kom nws kiv ncig. Lub plab khob nkhaus mus nkhaus los kom cov pa cawv sawv qeeb, ua rau cov phab iav khob muaj sijhawm ntev dua los nqus cov pa ntawd. Lub hauv paus tuab thiab tus kav khob siab ua rau tuav tau yooj yim tsis ua rau cov cawv sov. Thaum cov pa ethanol tsawg lawm, tus neeg haus yuav hnia tau cov ntxhiab tsw thiab saj tau qab zib ntau dua.

Qhov Lees Paub

Txog A' Design Award Nyiaj

The Niall Khob Haus Cognac yog tus yeej ntawm A' Design Award Nyiaj, ib qho kev lees paub muaj meej mom heev tshaj li qub uas muab rau cov qauv tsim qib siab, zoo nkauj thiab ua rau neeg xav tsis thoob. Cov neeg yeej Nyiaj yog cov haujlwm ci ntsa iab heev thiab tsim tshiab heev uas qhia txog kev paub, kev txawj ntse thiab kev ntse ntawm cov kws tsim qauv. The Niall Khob Haus Cognac xav tias yuav yog ib qho haujlwm zoo kawg nkaus uas tsim rau qhia, tshaj lij heev thiab tsim tshiab tob. Cov qauv tsim yeej A' Design Award Nyiaj no yog ib qho khoom tsim uas pom tseeb heev thiab neeg qhuas uas pab tau thiab nthuav dav ciam teb ntawm kev kos duab, kev tshawb fawb, kev tsim qauv thiab thev naus laus zis. The Niall Khob Haus Cognac yog ib qho khoom tsim uas neeg coob xav tau, uas ua rau xav, coj kev xav zoo thiab ua rau xav tsis thoob thiab xav paub.

Tom Qab Qhov Tsim

Pob Xov Xwm

Cov credit, cov neeg pab thiab cov ntsiab lus kev txawj ntse muab los ntawm tus tsim.

Yam Tshwj Xeeb: 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 and stem allow a comfortable grip without heating the liquid.
Qhov Loj & Ntim: 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.
Cov Ntsiab Lus: Cognac, luxury, design, craftsmanship, experience, immersion, glass, product, exclusive, drinking
Thev Naus Laus Zis Tsim Khoom: With scent responsible for around 80% of the perception in taste and experience of flavour, the focus when designing the Niall was to remove the ethanol vapour that hinders this same experience. By triggering the nerves in the nose and creating a burning sensation, this vapour detracts from the true flavours and enjoyment of the cognac.

In removing and lessening the effect of the ethanol, the drinker can appreciate the full complexity of flavour and layers of taste generally masked by the vapour.
Kev Sib Tw Tsim Qauv: The main challenge when developing The Niall glass was to design a product that can truly assist in removing the ethanol vapour and subsequent burn from the cognac 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.
Kev Tshawb Fawb: 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 cognac. 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 cognac notes to scent and taste.
Kev Txhawb Siab: The Niall was conceived to elevate the nosing and tasting experience to the heights demanded by the cognac's complex profiles. Eighteen months of scientific research were poured into the design, resulting in cognac 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 and pouring vortex that fully enhances nosing and flavours.
Lub Sij Hawm Ua Hauj Lwm: Developed for over 24 months, and tested and prototyped in several iterations to achieve the perfect shaping, design, ergonomics and performance, all the way to performance testing, The Niall glass was a revolutionising exercise over two years that led to a full product development that can fully revolutionise not only the cognac market, but the perception of such spirit to its core, where a finer detail can now be perceived tasting this type of drink.
Txheej Txheem Ua Hauj Lwm: 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.
Cov Patent: Worldwide patent and design registry attributed to Tiago Russo and Katia Martins for the science and design behind the glass.
Cov Tswv Cuab Pab: Tiago Russo
Katia Martins
Kev Qhuas Duab: The Craft Irish Whiskey Co.