The Erimon Iwhiskey Glass ngu-Tiago Russo and Katia Martins

Uyilo olubizwa ngokuba yi-The Erimon Iwhiskey Glass olwenziwe ngu-Tiago Russo and Katia Martins ngumwini obekekileyo webhaso elinobukhazikhazi le-2023 Ibhaso Lentsimbi le-A' Design Award Kudidi Lokhuphiswano lwe-Uyilo lweZixhobo zokuBhaka, iTafile, ukuSela kunye nokuPheka.

IntsimbiIzixhobo zaseKhitshini· 2023

The Erimon Iwhiskey Glass

ngu Tiago Russo and Katia Martins

Umxhasi: The Craft Irish Whiskey Co.

Umwini we-Ibhaso Lentsimbi le-A' Design Award Kudidi Lwe-Izixhobo zaseKhitshini

23,392

Umwini Webhaso Oqinisekisiweyo

Qinisekisa Isimo Sebhaso se-#149361

Tyelela iSayithi Jonga kwi-A' Design Award Uxwebhu Lweendaba Ibheji Yembasa

Imibala

Uyilo

Malunga ne-The Erimon Iwhiskey Glass

I-Erimon yayiyilwe njengeyona glasi yokungcamla yokuphela kwe-whisky aficionado, apho yonke into iye yakhawulwa ngononophelo ukuvumela umntu oselayo ukuba angcamle kunye neempumlo zewhisky. Uyilo olungenasiphelo luvumela umntu oselayo ukuba azise iglasi empumlweni ngokulawula ngokufanelekileyo kwaye isiseko esityebileyo siqinisekisa ukuba uqhagamshelwano phakathi kwesandla kunye neglasi alunampembelelo kubushushu be-whisky. I-Vortex Point, ibhalbhu kunye ne-chicane zidibana ukuze zisuse umphunga we-ethanol, ziqinisekisa ukuba umntu oselayo uyakwazi ukubona yonke incasa kunye nevumba eliye laphuhliswa kumashumi eminyaka yexesha, ubugcisa kunye nobuchule.

Ukuqatshelwa

Malunga ne-Ibhaso Lentsimbi le-A' Design Award

The Erimon Iwhiskey Glass ngumphumeleli weIbhaso Lentsimbi le-A' Design Award, ukuqatshelwa okuhlonitshwayo okunikwa imiyilo elungileyo eyanelisa iimfuno zobungcali neemveliso ezilindelekileyo kwimveliso ezicwangciswe kakuhle. Abaphumeleleyo beNtsimbi babonisa ubuchule obukhulu, ubuchule obuphezulu, ukuqonda kwengcali namandla okuyila abayili babo. The Erimon Iwhiskey Glass iyathenjwa ukuba ibe yimveliso exatyiswa kakhulu, edunyiswayo nethandwayo esebenzayo neyinto entsha. Lo myilo uphumeleleyo weIbhaso Lentsimbi le-A' Design Award udibanisa iindlela ezilungileyo kakhulu zemboleko kwaye unezimpawu zobuchwephesha ezifanelekileyo ezidityaniswe nolwazi netalente. The Erimon Iwhiskey Glass iyahlonelwa ngenxa yenkcukacha yayo kwaye yacwangciselwa ukunika uphuculo lomgangatho wobomi olunceda ukwenza ihlabathi libe yindawo engcono.

Emva Koyilo

Ikhithi Yeendaba

Iziqinisekiso, amalungu eqela kunye neenkcukacha zobugcisa ezinikezelwe ngumyili.

Iimpawu Ezizodwa: 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.
Imilinganiselo nePakishini: 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.
Iithegi: Whiskey, luxury, design, craftsmanship, experience, immersion, glass, product, exclusive, drinking
Ubuchwepheshe Bokuvelisa: 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.
Umngeni Woyilo: 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.
Uphando: 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.
Inkuthazo: 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 Beprojekthi: 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 Komsebenzi: 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.
Iipathenti: Worldwide patent and design registry attributed to Tiago Russo and Katia Martins for the science and design behind the glass.
Amalungu Eqela: Tiago Russo
Katia Martins
Amagunya Emifanekiso: The Craft Irish Whiskey Co.