2023 | Professional

MUSE Design Awards Silver Winner

Érimón Whiskey Glass

Entrant Company

The Craft Irish Whiskey Co.

Category

Product Design - Bakeware, Tableware, Drinkware & Cookware

Client's Name

Milesians Glass Co.

Country / Region

Portugal

Our glassware was conceived to elevate the nosing and tasting experience to the heights demanded by the complex flavour profiles of our whiskeys. Eighteen months of scientific research were poured into the design, resulting in whiskey glasses that have revolutionised the experience.



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.



This process begins with the material. For most of the glassware, soda-lime glass was chosen over crystal or borosilicate 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 bulb design complements and encourages this dissipation of the vapour. Where a straight-sided glass would allow the ethanol to travel unchecked to the nose, the bulb shape creates more wall space for the ethanol vapour to be transferred to.



The Vortex Point encourages the ethanol down to the base of the glass, while soda-lime glass allows the base to be thicker, as it is here that the amorphous structure is more active. The thicker base also provides a more enjoyable ergonomic experience for the drinker. This feature prevents too much heat passing from hand to liquid which can affect the molecules and subsequently the flavour of the whiskey.



As the aroma continues its journey up the glass, the bulb arches in-and-out in a chicane-like curve. This feature slows the movement of the ethanol and in doing so it allows the glass time to absorb more of the vapour as it makes its way towards the nose.



A divergent rim along the top forces any remaining ethanol to disappear over the edge. All that is left are the phenol compounds - guaiacol, eugenol - and the pure whiskey notes built up over the years and decades of the spirit’s time in its barrels.

Credits

Chief Design Officer
Tiago Russo
Design Director
Kátia Martins
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