The Finn Whiski Tecontli ītēchcopa Tiago Russo and Katia Martins

Tlanāhuatīlli The Finn Whiski Tecontli ītēchcopa Tiago Russo and Katia Martins cē cencā mahuizzō tēmacēhualōni īpan huēyi 2023 Mahuizolli A' Design Award Iztacteocuitlatl īpan Tlaxcalchihualoni, Tlacualtlapechtli, Atliloni ihuan Tlecuilchihualli Tlachihchihualiztli Nēhuilīztli Tlamantli.

IztacteocuitlatlTlecuilchihualli· 2023

The Finn Whiski Tecontli

īpal Tiago Russo and Katia Martins

Tlanāhuatīlli: The Craft Irish Whiskey Co.

Mahuizolli A' Design Award Iztacteocuitlatl Tēmacēhualōni īpan Tlecuilchihualli Tlamantli

46,940

Tlaneltīlīlli Tēmacēhualōni

Xictlaneltilia Tēmacēhualli ītēchcopa #149362

Xiquitta Tlahcuilōlcalli Xiquitta A' Design Award ītechcopa Āmatl Tēmachiyōtīliztli Tlamachiōtl

Tlapalli

Tlanēxtilistli

Ītechcopa The Finn Whiski Tecontli

In Finn omochiuh inic achto caquiztecontli ipan whiski tlazohtlanime, nochipa mochi omonemilih cualneztica inic huel mocaqui ihuan mohuelincui in whiski. In iquetzal quinequi ma moquetza in whiski, ma motemachti auh pehua ihnecuiliztli ica cualli tlaihiyohuiloni, auh in chipactic tetecontli quipiya inic ahmo caltontli quipatlaz in itototicauh whiski. In Vortex Point, tomahuacayotl ihuan chicane nemih ipan ce inic quixitinih in etanol ayahuitl, inic huel mocaquih mochi nepantla iahuiayotl ihuan ahuiyac intoca omochihqueh ipan miectin xihuitl, toltecayotl auh hueyi tlachihualiztli.

Tēixīmachōtiliztli

Ītechcopa Mahuizolli A' Design Award Iztacteocuitlatl

The Finn Whiski Tecontli ca in quicuic in Mahuizolli A' Design Award Iztacteocuitlatl, hueyi tlamahuizoliztli tlen momaca in huel yectli, tlanextic ihuan mahuiztic tlachihualli. In quicuicah Iztacteocuitlatl ca cenca cualli ihuan cenca yancuic tlachihualli in quinextia in tlamatiliztli, toltecayotl ihuan ixtlamatiliztli intlachihuanime. Ca quinequi in The Finn Whiski Tecontli ca cenca cualli, cenca motequiuhtia ihuan yancuic. Ni dizayno in quicuic Iztacteocuitlatl quihuelitia in toltecayotl, tlamatiliztli, dizayno ihuan teknolohia. The Finn Whiski Tecontli quiyolchicahua in tlacah, quipaquiltia ihuan quitlamahuiztiltia.

Tlanēxtilistli Ītēixpan

Āmatl Tlanextīliztli

Tlapōhualli, tēquitqueh īwan tēchmachilīztli ōquinmaca in tlanēxtīlīlli.

Cē Zan Ītēchcopa: 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.
Huēyiliztli īhuān Tlacualtepēhualli: 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.
Tōcāitl: Whiskey, luxury, design, craftsmanship, experience, immersion, glass, product, exclusive, drinking
Tlachīhualiztli Māchiyōtl: 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.
Tlanāhuatīlli Nētēcahuilīztli: The main challenge when developing The Finn glass 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.
Tlatēmōliztli: 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.
Tēyōllālīliztli: The Finn 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 a stemmed glass 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.
Tēquitl Cāhuitl: 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 Finn glass and 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.
Tēquitl Ōhuitl: 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.
Patentēmeh: Worldwide patent and design registry attributed to Tiago Russo and Katia Martins for the science and design behind the glass.
Calpolli Tlācah: Tiago Russo
Katia Martins
Īxiptla Tlanēxtīlli: The Craft Irish Whiskey Co.