The Niall Ingilazi ye-Cognac ngu-Tiago Russo and Katia Martins

Umdwebo The Niall Ingilazi ye-Cognac ngu-Tiago Russo and Katia Martins ungumnqobi ohlonishwa kakhulu womklomelo odumile we-2024 Umklomelo Wesiliva we-A' Design Award Esigabeni Somncintiswano se-Izinto Zasekhishini.

IsilivaIzinto Zasekhishini· 2024

The Niall Ingilazi ye-Cognac

ngu Tiago Russo and Katia Martins

Iklayenti: Milesians Craft Glassware Co.

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

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Umnqobi Womklomelo Oqinisekisiwe

Qinisekisa Isimo Somklomelo se-#160015

Buka ku-A' Design Award Isitatimende Sabezindaba Ibheji Yomklomelo

Imibala

Ukuklama

Mayelana ne-The Niall Ingilazi ye-Cognac

I-Niall yingilazi ye-cognac eyakhelwe ukuthuthukisa ukuhogela nokunambitha. Le ngilazi yenziwe nge-soda-lime glass, okuwuhlobo lwengilazi olumunca umhwamuko we-ethanol ophuma kuphuzo. Ukujula okusayikhoni ngaphansi kwengilazi, okubizwa ngokuthi i-Vortex Point, kulawula ukugeleza koketshezi oluthelwayo futhi kwakhe ukuzungeleza. Isigaxa sengilazi sigoba singene siphinde siphume ukuze sinciphise ijubane lomhwamuko okhuphukayo, okunikeza izindonga zengilazi isikhathi esengeziwe sokuwumunca. Isisekelo esiwugqinsi kanye nesiqu esiphakeme kuvumela ukubamba okunethezekile ngaphandle kokufudumeza isiphuzo. Umhwamuko we-ethanol onciphisiwe uvumela ophuzayo ukuba ezwe iphunga elimnandi nokunambitheka okwengeziwe.

Ukuqashelwa

Mayelana ne-Umklomelo Wesiliva we-A' Design Award

The Niall Ingilazi ye-Cognac iwinile uMklomelo Wesiliva we-A' Design Award, ukwaziswa okuhloniphekile ngokungajwayelekile okunikezwa imiklamo esezingeni eliphezulu, ebukekayo nethinta kakhulu. Abawinile beSiliva yimisebenzi egqamile kakhulu nedala kakhulu ebonisa ubungcweti obuphawulekayo, italente nobuhlakani babaklami babo. The Niall Ingilazi ye-Cognac ilindeleke ukuba ibe ngumsebenzi omuhle wesibonelo, onobungcweti obuphawulekayo nezinto ezintsha ezijulile. Lo mklamo owinile uMklomelo Wesiliva we-A' Design Award uyinto entsha ebonakala kakhulu nethakazelisayo esiza futhi isunduza imingcele yobuciko, isayensi, ukuklama nobuchwepheshe. The Niall Ingilazi ye-Cognac iyinto enomhawu omkhulu kuyo evusa izifiso, ilethe imizwa emihle futhi ivuse ukumangala nokuxakeka.

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 and stem allow 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: Cognac, luxury, design, craftsmanship, experience, immersion, glass, product, exclusive, drinking
Ubuchwepheshe Bokukhiqiza: 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.
Inselele Yokudweba: 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.
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 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.
Ugqozi: 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.
Ubude Bephrojekthi: 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.
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 an elevated stem 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.