The Erimon Khalase Ea Whisky ka Tiago Russo and Katia Martins

Moralo oa The Erimon Khalase Ea Whisky ka Tiago Russo and Katia Martins ke mohlodi oa khau e hlomphehang haholo ya 2023 Moputso oa Tšepe oa A' Design Award Mokhahleong oa Tlhodisano oa Moralo wa Dibakewere, Disebediswa tsa Tafole, Dinoelo le Disebediswa tsa Pheho.

TšepeDisebediswa tsa Kitjhine· 2023

The Erimon Khalase Ea Whisky

ka Tiago Russo and Katia Martins

Moreki: The Craft Irish Whiskey Co.

Mohlodi oa Moputso oa Tšepe oa A' Design Award Mokhahleong oa Disebediswa tsa Kitjhine

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Mohlodi oa Khau ea Netefaditsweng

Netefatsa Boemo ba Khau bakeng sa #149361

Etela Sebaka Sheba ho A' Design Award Tokollo ya Boraditaba Baeche ya Moputso

Mebala

Moralo

Mabapi le The Erimon Khalase Ea Whisky

Erimon e ne e entsoe e le khalase ea ho qetela ea tatso bakeng sa whisky aficionado, moo ntho e 'ngoe le e' ngoe e emotsoeng ka hloko ho lumella motho ea noang ho latsoa le ho noa whisky. Moqapi o se nang stemless o lumella motho ea noang ho tlisa khalase nkong ka taolo e nepahetseng 'me setsi se teteaneng se tiisa hore ho kopana pakeng tsa letsoho le khalase ha ho na phello ho mocheso oa whisky. The Vortex Point, tleloubu le chicane li kopana ho tlosa mouoane oa ethanol, ho etsa bonnete ba hore motho ea noang o khona ho bona tatso le monko o mong le o mong o hlahileng ka lilemo tse mashome, mesebetsi ea matsoho le boiphihlelo.

Kamohelo

Mabapi le Moputso oa Tšepe oa A' Design Award

The Erimon Khalase Ea Whisky ke mohapi oa Moputso oa Tšepe oa A' Design Award, kananelo e hlomphehang e fuoang meralo e metle e finyellang litlhoko tsa porofeshenale le tsa indasteri tse lebelletsoeng ho lintho tse hlahisitsoeng tse entsoeng hantle. Bahapi ba Tšepe ba bontša bokhoni bo boholo, bokhethehi bo phahameng, kutloisiso ea litsebi le bokhoni ba boqapi ba baqapi ba bona. The Erimon Khalase Ea Whisky e lebelletsoe ho ba ntho e hlahisitsoeng e hlomphuoang haholo, e ratoang le e ratehang, e sebetsang le e nang le mehopolo e mecha. Moralo ona o hapileng Moputso oa Tšepe oa A' Design Award o kenyelletsa mekhoa e metle ka ho fetesisa ea indasteri mme o na le litšobotsi tsa theknoloji tse nang le bokhoni tse amanang le tsebo le talenta. Ka lebaka la botlalo ba eona, The Erimon Khalase Ea Whisky e tšoanelehela tlhompho mme e entsoe ho fana ka ntlafatso ea bophelo e thusang ho etsa hore lefatše le be sebaka se molemo.

Ka Mora Moralo

Sete ya Boraditaba

Litlhaku, ditho tsa sehlopha le lintlha tsa botekgeniki tse fanoeng ke moetsi wa moralo.

Boleng bo Ikhethang: 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.
Boholo le Phuthelo: 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.
Lithegi: Whiskey, luxury, design, craftsmanship, experience, immersion, glass, product, exclusive, drinking
Theknoloji ya Tlhahiso: 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.
Phephetso ya Moralo: 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.
Dipatlisiso: 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.
Kgothaletso: 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.
Nako ya Projeke: 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.
Tsamaiso ya Mosebetsi: 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.
Diphatente: Worldwide patent and design registry attributed to Tiago Russo and Katia Martins for the science and design behind the glass.
Litho tsa Sehlopha: Tiago Russo
Katia Martins
Litlotla tsa Setshwantsho: The Craft Irish Whiskey Co.