Decanter

DecanterFree blown borosilicate. The most recent batch was a small one, of 15 pieces. Each one is hand engraved with its own number and includes a Certificate of Origin (please email us to give the owner's name for their certificate). Decanters are packed in wood shavings, inside a wooden box. The decanter is called the 13 60 104 because these are the three possible angles that it can sit at. Some say that at 13 degrees, the decanter is sober, at 60 degrees

Free-blown borosilicate. The most recent batch was a small one, of 15 pieces. Each one is hand engraved with its own number and includes a Certificate of Origin (please email us to give the owner's name for their certificate). Decanters are packed in wood-shavings, inside a wooden box.

The decanter is called the 13° 60° 104° because these are the three possible angles that it can sit at.

Some say that at 13 degrees, the decanter is sober, at 60 degrees it is a just a little tipsy and at 104 degrees . . . it is time for a refill.

BOROSILICATE GLASS
Borosilicate objects are free blown on a lathe by a lamp worker, using the same processes used to blow scientific laboratory glassware (chemistry apparatus).
Borosilicate glass is more resistant to thermal shock than other glass.

EXPOSE TO AIR

Wine evolves with age – constantly changing, gaining complexity. But its full range is rarely experienced.

Wine changes most once the cork is out, once air touches the liquid. The flavour transforms. But all too often the bottle is empty before the wine reaches its peak, because the rate at which the wine is drunk is greater than that of the transforming flavours.

"A genuinely pioneering product. This has, rather amusingly, turned decanting design on its head – or, to be precise, its side... Moreover, moving the decanter into each position increases the wine’s exposure to oxygen, thereby bringing out the flavours and aromas at a faster rate."

John Stimpfig - contributing editor at the Financial Times’ 'How to Spend It' & editorial content director of Decanter Magazine.

"Decanting is so important to let wine breathe. We have never seen such a practical yet creative solution to wine presentation and decanting."

Daniel Primack - Winerackd, London.