Marina Gardiner Year 3 Semester 1 Portfolio by Marina

Marina Gardiner s0905175

WHISKEY AS A MEASURE OF THE LANDSCAPE

Architectural Design Portfolio. Drawing Energy.

CULTIVATION Architectural Design. Drawing Energy. Cultivation // Site // Vessels

SITE

VESSELS

BARLEY AND WHISKEY CULTIVATION - Cultivation Drawing

In our cultivation drawing we unfolded the process of cultivating whiskey, from barley farming through to cask storage. The intention was to represent the parts of the process as intricately linked and continuous. Dormancy is juxtaposed with intense activity, and the natural cycle versus mechanical cycle. In this initial investigation of barley harvesting and whiskey distilling we considered barley cultivation and whiskey distilling as 2 very distinct processes, the point of exchange is the storage and then transportation of the barley grain to the distillery ready to be milled.

Start of Year

Ploughing

End of Year

Sewing

Fertilizing

Harvesting

Drying

Storing

Malting

Distilling

Maturing

Unfolding of process - Barley and Whiskey cultivation drawing tracking sizes, sequences and spaces

Seasonal timeline tracking sequences of production over 12 year period (optimum amount of time for the maturing of Scotch whiskey)

Public Interface

Cask Storage

Casking Area

Still Room

Mash Room

Mill

Malting Room

Farm Buuldings

Farm Land

BARLEY AND WHISKEY CULTIVATION - Thermal conditions

Diagram illustrating thermal conditions in each space in the cultivation process

:WLJPÄJ PU[LYPVY JSPTH[PJ JVUKP[PVUZ HYL YLX\PYLK [OYV\NOout the process of cultivating whiskey. These lead to the various changes that take place as barrels of whiskey are created from grains of barley. State change emerged as an important theme throughout the cultivation process. In the distilery these state changes took place as a result of the various conditions of the spaces - heat as well as the adding of water were continuing factors which led to state change. State JOHUNL PZ KLÄULK I` P[Z LUJSVZ\YL [OYV\NOV\[ [OPZ WYVcess. Farming is dictated by the microclimate in which P[ VWLYH[LZ ^OPSZ[ [OL PTWHY[PUN VM ÅH]V\Y [V [OL JHZRZ when the alcohol absorbs colour and taste, is determined by the conditions in which they sit, including humidity, temperature, ventilation etc. The thermal conditions of each space in the distilling process from farming barley to storing casks was one of our main concerns throughout the project. We were interested in the shifting environmental conditions in the various spaces used throughout the process, the different temperatures and smells of the spaces. Atmospheric and experiential qualities emerged as being a very rich area to explore. We thought of the different parts of the distilling process as cores, considering the thermal conditions in the spaces where the machines operate. Our main interest is not in the spaces themselves but how they are to experience, for example, the fermenting area in a distillery is incredibly hot and the smell of alcohol is almost overwhelming when the washbacks are working, mixing yeast and the wort created from mashing grain and water.

Very high permeability

Very limited permeability

Water added

Water removed

Even temperature

Intense heat

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BARLEY AND WHISKEY CULTIVATION - Sizes, spaces and sequences

Field plowed

Field sewn/fertilized

Malt delivered

Barley harvested

Barley transported

Malt milled

Baling

Bales Transported

Malt and water mashed

Low Wines Still

Casks stored

Barley moved

Spirit Still

Barley dried

Barley stored

Spirit Safe

Barley dried

Barley moved

Barley steeped

Malt transported

Biomass Boiler

Equipment and sequences throughout cultivation process 1:300

We visited a large and small scale Distillery, in order to get a sense for the differences in the sizes, spaces and sequences required for different sizes of production. the mini distillery, picture here, housed the kind of machinery that would be required in a small scale whiskey production facility - our production would be on this small scale and seeing the difference in size between the large and small scale distilleries was very useful.

Photographs from Daftmill Distillery visit - Mashtun, Fermenters, Still Room, Warehouse

SITE - Model and Plan

Map of Southern tip of Kerrera 1:6000 /PNOSPNO[PUN HYLHZ VM PU[LYLZ[ ÅH[ ZOLS]LZ VM SHUK Z[YLHTZ HUK JVHZ[

Photograph of group site model 1:10000

SITE - Panoramas

Panoramas taken from 4 points around the Southern tip of the island

SITE - Fieldwork

;OL ÄLSK^VYR ^L JHYYPLK V\[ ^HZ PU VYKLY [V place the spatial and micrcoclimate needs of barley farming and distilling as gleaned from our earlier investigations, on site. We endeavV\YLK [V ÄUK ZP[LZ [OH[ ILZ[ TL[ [OL ZWH[PHS requirements and environmental conditions. In thinking about land for cultivating crops, the key considerations were: DRAINAGE – assess surrounding topography WIND – measure effect on barley – swaying. Barley needs to be protected - too much wind [HUNSLZ [OL IHYSL` OLHKZ HUK ÅH[[LUZ P[ ¶ JVTbine can’t get through easily. SOIL – test acidity etc – strips of land. Ideal PH for barley is 6-6.5, will grow from 5.8 up to 6.5. SUN and RAIN >L PU[LUKLK [V ZLSLJ[ ÅH[ ZOLS]LZ VM SHUK [OH[ would produce the minimum amount of barley needed to create an amount of whiskey that was commercially viable. In barley harvesting the weather evidently takes precedence in successful growing and harvesting, so this idea of its cultivation being OV\ZLK I` [OL ^LH[OLY PU [OLZL JVYLZ Ä[[LK ^LSS ^L SVVRLK MVY ZOLS]LZ VM YLSH[P]LS` ÅH[ land with good drainage, suitable soil conditions, exposure to sun and relatively little wind. In considering barley cultivation, wind was a WYPTHY` JVUJLYU ¶ RUV[[PUN HUK ÅH[[LUPUN JHU lead to a bad yield. Weather conditions were recorded, and quantative data was teamed with qualitative PUMVYTH[PVU PU HZZLZZPUN [OL ^PUK ^L ÄSTLK the disturbance of reeds/grasses at each of the sites as well as recording the speed and direction of the wind to assess the Issue of the disturbance of barley crop by wind. We considered optimum sites for elements in the distilling process; sites with proximity and access to fresh water and sea water, to be used for mixing, cooling and diluting the whiskey, we don’t have hard data but we have inferred that the purest water, to be used in distilling, would be found nearest the source of the streams – near the waterfall. >L HSZV SVVRLK MVY ZOLS[LYLK ÅH[ HYLHZ JSVZL to the harvest, which could be used for storage of barley and casking of whiskey. Looked for sites with good accessibility which could link the water sites with the barley harvesting sites, in an attempt to make a link between these two essential parts in whiskey distilling, the existing path was integral in this. The consideration of accessibility was important – transportation of barley to the distillery and transportation of casks out.

G1 Ground condition - Slope to North, Should be well drained. Firm and grassy, lush green Soil PH - 5.5 Wind speed - Max: 4.4 Ave: 2.1 Wind sway/displacement of grasses - A lot of displacement Temperature - 11 degrees Humidity - 84% Sunlight/shade - site exposed to sun for the whole day Enclosure/exposure - Mainly exposed, sheltered by hillock on far side of path. Exposed to north, can see mainland. Exposed to sea at S/NW.

G2 Ground condition - Slope to North, Should be well drained. Firm and grassy, lush green Soil PH - 5.5 Wind speed - Max: 1.9 Ave: 1.5 Wind sway/displacement of grasses - A bit of displacement Temperature - 12.4 degrees Humidity - 67% Sunlight/shade - site exposed to sun for the whole day Enclosure/exposure - Exposed to the West, surrounded by topography on other sides, valley to the North and East.

G3 Ground condition - Slope to North, Should be well drained. Firm and grassy, lush green Soil PH - 5.5 Wind speed - Max: 1.9 Ave: 1.5 Wind sway/displacement of grasses - A bit of displacement Temperature - 12.4 degrees Humidity - 67% Sunlight/shade - site exposed to sun for the whole day Enclosure/exposure - Exposed to the West, surrounded by topography on other sides, valley to the North and East.

Bottled soil samples

Fieldwork equipment - soil arbour, compass

Ground condition - Rocky soil Soil PH - 5.2 Wind speed - Max: 2.8 Ave: 0.6 Wind sway/displacement of grasses - Little displacement Temperature - 11.4 degrees Humidity - 72% Sunlight/shade - Site would be shaded in evening when sun is in SW. Enclosure/exposure - Exposed to East, relate back to Oban.

Ground condition - Softer ground but still rocky. Slopes down to E. Lush green but slightly marshy. Soil PH - 5.8 Wind speed - Max: 2.5 Ave: 0.9 Wind sway/displacement of grasses - Quite a lot of displacement Temperature - 11.2 degrees Humidity - 73% Sunlight/shade - Site shaded in evening, enclosed on W. Shading in summer from S due to trees. Enclosure/exposure - Enclosed and sheltered to N and W. Exposed to E, relation to Oban. Feels very sheltered and protected.

Ground condition - Squishy mud, slightly rocky. Soil PH - 5.4 Wind speed - Max: 3 Ave: 1.3 Wind sway/displacement of grasses - Very little displacement Temperature - 12.2 degrees Humidity - 70% Sunlight/shade Enclosure/exposure - Sheltered on all sides apart from SEE, Oban side.

G7 Ground condition - Squishy mud, slightly rocky. Soil PH - 5.4 Wind speed - Max: 2.5 Ave: 0.7 Wind sway/displacement of grasses - Very little displacement Temperature - 13.6 degrees Humidity - 64% Sunlight/shade - Shaded to North and East Enclosure/exposure -

SITE )HYSL` ÄLSK ZLSLJ[PVU ACTIVE LANDSCAPE )HYSL` ÄLSK KH[H G1 - 3000 square metres – 0.74 acres G2 – 5400 square metres – 1.33 acres G3 – 6600 square metres – 1.63 acres G4 – 2400 square metres – 0.59 acres G5 – 4500 square metres – 1.11 acres G6 – 20400 square metres – 5.04 acres G7 - 7500 square metres – 1.85 acres G1

1 harvest: 12.29 acres of land 37 (36.87) tonnes of barley produced

G7 7OV[VNYHWOZ VM ZLSLJ[LK ÄLSKZ MVY MHYTPUN IHYSL`

SITE )HYSL` ÄLSK ZLSLJ[PVU

Port

Fields

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SITE - Drawing Cultivation Sited

Our interest in thermal conditions led us to explore Kerrera by thinking of it as a series of the same cores we had thought of the different parts of the distilling process as. Now in an exterior environment, different thermal conditions were operating - we had to consider interior and exterior meteorologies. Barley cultivation and whiskey distilling emerge as 2 distinct processes that need to be linked, and this was another main focus in our siting strategy. We have occupied a multiplicity of sites, thinking about the optimal conditions for stages in the process - siting issues exist for each part of the sequence. We analyzed sites and came up with spheres of optimum sites around the island that had suitable conditions - as noted in the discussion HIV\[ ÄLSK^VYR 6\Y ÄLSK^VYR KH[H ^HZ HUHS`ZLK HUK HIZ[YHJ[LK PU[V JVYL ZHTWSLZ ^OPJO house all of this data. The cores are pulled out of sections taken at each of the sites.

G6 G1, G3

We named our sites: D, C, B, A, G2, G3, G1, G4, G5, G7 and G6, moving from South to North

B C

D +

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Core samples: Thermal conditions and materiality at stages in process of Whiskey cultivation

. .

. ( . . .

) *

Plan showing section lines

G6 G4

G7 G1, G3 G5

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SITE - Drawing Cultivation Sited and Built

With our cultivation drawing sited and built we continued our explorations into the idea of cores - spheres of thermal conditions that we explored on site. We made these tangible cores that were enrgaved with site data and positioned them onto a site model that takes in our areas of interest. Pins highlight possible sites for distillery interventions based on the data we collected.

2 m/s 1.8 m/s 1.6 m/s 1.4 m/s 1.2 m/s

Wind Speed

1 m/s 0.8 m/s 0.6 m/s 0.4 m/s 0.2 m/s 80% 75% 70% 65% 60%

Humidity

55% 50% 45% 40% 15°C 14.5°C 14°C 13.5°C 13°C

Temperature

12.5°C 12°C 11.5°C 11°C 10.5°C 10°C

Moist

Soil type

Rich

Rocky

6.4 6.2 6.0

Soil PH

5.8 5.6 5.4 5.2 5.0

Photograph of 1:2000 site model with core samples

Key: Core Sample data

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SITE - Drawing Cultivation Sited and Built

Photographs of 1:2000 site model with core samples

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INTERVENTIONS - Project Statement and wide view of site

Project Statement A connoisseurship exists with whiskey that is grounded in the landscape in which it was created. The island of Kerrera is a constantly active SHUKZJHWL KLÄULK I` YPJO [VWVNYHWO` HUK ]VSH[PSL atmospheric conditions. It is our intention to design H ZLSM Z\MÄJPLU[ ZJOLTL ^OLYL V\Y HYJOP[LJ[\YHS propositions will work with the landscape throughout the process of whisky production. A dialogue will exist between the landscape and the distillery; the latter gains its identity from its surroundings and harnesses its natural resources. The distillery will aim to establish the Isle of Kerrera in its wider context of renowned Scotch malt whiskey production in the West Coast of Scotland. Following initial investigations into the distilling process and research conducted on Kerrera, this project has become focused on exploring the experiential conditions and available resources on the PZSHUK PU YLSH[PVU [V [OL KPZ[PSSPUN WYVJLZZ 9LÅLJ[PUN upon information that was gathered on site (temperature, humidity, wind speed, wind direction, soil PH SL]LSZ HUK PKLU[PÄJH[PVU VM H]HPSHISL ^H[LY ZV\YJLZ JVUULJ[PVUZ JV\SK IL PKLU[PÄLK IL[^LLU WO`ZPJHS YLquirements for the distilling process and the raw materials available. Links could also be seen between the variety of atmospheric conditions on the island and the atmospheric conditions within a distillery. The main themes (topography, wind, hydrology and thermal conditions) resulting from this observation will be explored and developed through both the site strategy and the building strategies. The topograWO` VM 2LYYLYH ^PSS PUÅ\LUJL ^PUK KPYLJ[PVU [OPZ PZ ZPNUPÄJHU[ HZ ZL]LYL ^PUK JHU KHTHNL [OL `PLSK VM barley but the barley will also act as a register of the ^PUK [`PUN P[ [V P[Z Å\_PUN LU]PYVUTLU[ ;VWVNYHWO` HSZV PUÅ\LUJLZ ^H[LYZOLKZ O`KYVSVNPJHS JVUJLYUZ will prevail throughout the investigation both in terms of channelling water and in terms of its relationship to the multiple state changes that exist in the distilling process. Thermal conditions will be manipulated depending on programmatic and experiential requirements. The investigation will have to respond [V [OL JVUÅPJ[PUN ZJHSLZ VM [OL WYVJLZZ IV[O [LTporally and dimensionally. The proposed distillery will cater for a niche market, providing high quality whiskey, with the rare selling point that the entire distilling process, including malting, takes place on the island. Image of site for three interventions Photograph from top of valley by Calum Campbell and Frazer Havis

INTERVENTIONS - Site Strategy

Site Strategy drawing highlighting 3 interventions, circulation routes, infrastructure, views and wind 1:1500

INTERVENTIONS - Site Plan and Axonometric

PRODUCED Â BY Â AN Â AUTODESK Â EDUCATIONAL Â PRODUCT

Distillery

Warehouse and Tasting Centre

Farm Buildings

Site Strategy Statement

PRODUCED Â BY Â AN Â AUTODESK Â EDUCATIONAL Â PRODUCT

The distilling process calls for a variety of inputs and this has led to the adoption of a site that stretches across the existing road, with the distillery located to the west, PU WYV_PTP[` [V H MYLZO^H[LY ZV\YJL HUK Ă&#x201E;LSKZ SVJH[LK where appropriate, along its length. Investigation into water supply showed that sea water could be used as a supplementary supply for cooling, if necessary. However this is unlikely as Kerrera has a large quantity of annual rainfall and distilling takes place during the winter months. Initially stones will need to be gathered from the land intended for cultivation, these can be used to widen the existing road. Locally sourced kelp will be used to adjust [OL HJPKP[` SL]LSZ VM [OL ZVPS VU [OL ZLSLJ[LK Ă&#x201E;LSKZ *HY]PUN [OL SHUKZJHWL ^PSS WYV]PKL PYYPNH[PVU MVY [OL Ă&#x201E;LSKZ HUK excavated soil can be used to create wind barriers to WYV[LJ[ [OL Ă&#x201E;LSKZ MYVT Z[YVUN ^PUKZ Bi-products from the cultivation and distilling processes, in the form of bales and draff, will be used to power the distillery via a multi fuel burner.

Site Plan 1:1500 showing the splitting up of the program into three distinct interventions - footprint and axonometric of each building Positioning of and connection between Distillery, Warehouse / Tasting Centre and Farm Buildings /PNOSPNO[Z KYHPUHNL JOHUULSPUN VM ^H[LY JHY]LK SHUK HUK ^PUK IHYYPLYZ ^HSSZ MVYTLK MYVT L_JH]H[LK SHUK HYV\UK Ă&#x201E;LSKZ

PRODUCED Â BY Â AN Â AUTODESK Â EDUCATIONAL Â PRODUCT

INTERVENTIONS - Briefs

Distillery

Warehouse and Tasting Centre

Farm Buildings

Program List We decided to divide the program into 3 distinct parts, and endeavoured to connect the interventions associated with this in creating a commercially viable landscape of Whiskey production Gathering, Malting, Dwelling This site will be responsible for the gathering of some of the key raw materials for distillation, it has been located where it OHZ H KPYLJ[ YLSH[PVUZOPW ^P[O [OL IHYSL` ÄLSKZ I\[ YLTHPUZ PU WYV_PTP[` [V [OL V[OLY KPZ[PSSLY` I\PSKPUNZ 6U [OPZ ZP[L IHYSL` ^PSS be stored and turned into malt. There will also be a small dwelling building for temporary housing during the busy season of harvesting and drying. Each of the three buildings will be located so as to passively enhance the buildings’ performance. ;OPZ ^PSS IL KVUL PU I` \ZPUN [OL [VWVNYHWO` [V THRL [OL WYVNYHTTL VM [OL I\PSKPUNZ ^VYR TVYL LMÄJPLU[S` I` \ZPUN WHZZP]L ventilation for the malting building and direct gain in the dwelling building. The gathering building will be articulated to collect rain water and will explore the relationships of scale involved with its surroundings and programme. Distilling The distillery will be located on the freshwater source, directly linking it to the theme of hydrology, where it has views out to the other buildings, across the landscape and to the sea. The architecture will be explored in terms of the walls inhabiting the landscape, machines inhabiting the walls and people inhabiting the building. Throughout the distilling process, the product PZ YLÄULK HUK W\YPÄLK JOHUNPUN Z[H[L MYVT ZVSPK [V SPX\PK [V NHZ [V SPX\PK [V NHZ [V SPX\PK ;OL WYVJLZZ WYVK\JLZ H ]HYPL[` VM thermal conditions. The building will be passively ventilated where required and will deal with both public and private circulation. Whiskey stored, experienced and distributed This building is responsible for the storage of the whiskey casks, while the whiskey matures for a minimum of 12 years. Distilling for 12 years will have produced 900 American white oak bourbon casks and 84 European oak sherry casks full of whiskey, and the warehouse will accommodate for this volume. Its siting puts it in close proximity with the distillery, where the casks will be delivered from. This building also acts as a public interface and therefore provides a connection between the product and the larger context of whiskey production, as a commercially viable enterprise. Tasting will offer an opportunity to savour an authentic taste of single malt from the distillery. The centre will relate to the landscape, framing views that highlight the island’s natural beauty. A storage vault acts as the main holding area for the barrels, whilst two other distinct parts VM [OL I\PSKPUN HJ[ HZ KPZWSH` HYLHZ [OL W\ISPJ PU[LYMHJL TV]LZ [OYV\NO [OLZL [^V ]LZZLSZ ,HJO PTWHY[Z KPZ[PUJ[ ÅH]V\YZ [V the whiskey as a result of the nature of their enclosures; one is very open to the weather whilst the other is sealed off from P[ 0U [OL ZLHSLK ]LZZLS [OL THPU [OLYTHS JVUJLYU PZ JVU[YVSSPUN [OL Å\_ VM OLH[ HUK TPUPTPZPUN HPY ÅV^ [OYV\NO [OL I\PSKPUN leading to a slower maturation process and thus a smoother texture of whiskey, whilst in the open vessel seasonal tempera[\YL JOHUNLZ HYL L_HNNLYH[LK HUK ^PUK ÅV^ [OYV\NO [OL I\PSKPUN PZ MHJPSP[H[LK SLHKPUN [V H MHZ[LY TH[\YH[PVU WYVJLZZ HUK H OHYZOLY ^OPZRL` [HZ[L :LHZVUHSS` HZ H YLZ\S[ VM [LTWLYH[\YL Å\J[\H[PVUZ PU HSS [OYLL ]LZZLSZ [OL JHZRZ ^PSS L_WHUK HUK JVU[YHJ[ ZVHRPUN \W HUK YLSLHZPUN [OL ^OPZRL` NP]PUN P[ JVSV\Y HUK ÅH]V\Y ;OPZ I\PSKPUN ^PSS HSZV KLHS ^P[O W\ISPJ JPYJ\SH[PVU where the experience of the visitor is a driving concern. The visitor will be amongst the ageing whiskey whilst tasting.

STORAGE VESSELS AND TASTING - Panoramas of chosen site Siting of Warehouse and Tasting Centre In siting the Cask Warehouse and Tasting Centre, as with all three interventions, proximity to the existing infrastructure was very important, the track that runs from the port to the Southern tip of Kerrera acts as a pivotal link between the three interventions, which all sit in close proximity to it. This is primarily in view of the need for transportation between the buildings and in terms of wider implications - the delivery of the product outside the island - transporting the whiskey to the port from where it can then be distributed. The topography on the site is undulating and varied - working with this, that is digging into the ground and manipulating topography, and making use of excavated land, was an important theme throughout. Proximity to the Distillery itself was evidently an important consideration in siting.

Panoramas of site

STORAGE VESSELS AND TASTING - Panoramas of chosen site

Panoramas of site

STORAGE VESSELS AND TASTING - Program investigations - Whiskey maturation

Explorations into maturing It is this lingering period during which Scotlandâ&#x20AC;&#x2122;s cool, clean air steals through the porous oak of the casks and charms their con[LU[Z 4LSSV^LK I` WYL]PV\Z \ZL [OL VHR OLSWZ TH[\YL [OL :JV[JO ÔPZR` HSSV^PUN P[ [V IYLH[OL ZVM[LU HZZ\TL Z\I[SL Ă&#x2026;H]V\YZ and absorb a pale golden colour. :VTL JHZRZ ULLK [V IL Âş[VHZ[LKÂť Q\Z[ LUV\NO [V VWLU [OL WVYLZ I\[ UV[ LUV\NO [V I\YU [VV KLLW Once the barrels are made the insides are charred or burned to what is called a medium char. This pulls the sugars of the wood closer to the inner surface and provides additional complexity. ;OL ^H` [OL JHZRZ HYL Z[HJRLK OHZ HU PTWHJ[ VU [OL Ă&#x2026;H]V\Y VM [OL ÔPZR` =LY` [YHKP[PVUHS ÂşK\UUHNLÂť Z[`SL ^HYLOV\ZLZ MLH[\YL JVVS KHTW LHY[O Ă&#x2026;VVYZ HUK Z[VUL ^HSSZ ÔPJO JVTIPUL [V NP]L [OL JHZRZ HZ UH[\YHS HU LU]PYVUTLU[ HZ WVZZPISL MVY TH[\YH[PVU ;OL ^HYLOV\ZL ZOV\SK IL YLSH[P]LS` JVVS ^P[O HU LHY[O Ă&#x2026;VVY HUK [OPJR ^HSSZ PU VYKLY [V L]LU V\[ [LTWLYH[\YL Ă&#x2026;\J[\H[PVUZ Âś ZVTL Ă&#x2026;\J[\H[PVU PZ KLZPYLK OV^L]LY HZ Ă&#x2026;H]V\Y HUK JVSV\Y PZ KYHÛ MYVT [OL ^VVK PU[V [OL ÔPZRL` HZ [OL ^VVK JVU[YHJ[Z L_WHUKZ from heat, contracts when it cools). ( IHYYLS ÔPJO OHZ ILLU \ZLK MVY ZOLYY` HUK ÔPJO Z[PSS OHZ [OL SLLZ Ă&#x2026;VH[PUN HYV\UK ^PSS X\PJRS` [\YU H ÔPZR` Y\I` YLK HUK NP]L it a strong, fruity, winey taste. A bourbon barrel will age much more slowly, preserving the clear colour of the whisky and allowing the tastes and aromas introduced by the still, water, malting, etc, to shine through. ;OL [`WL VM ^VVK MYVT ÔPJO [OL JHZR PZ THKL PZ [OL TVZ[ PTWVY[HU[ LSLTLU[ PU LUJV\YHNPUN ZWLJPĂ&#x201E;J Ă&#x2026;H]V\YZ ÔPJO NP]L [OPZ ZPUNSL THS[ P[Z VÛ KPZ[PUJ[P]L JOHYHJ[LY ;`WLZ VM VHR PTWHY[ ZWLJPĂ&#x201E;J Ă&#x2026;H]V\YZ [V [OL ZWPYP[ 0[ PZ LZ[PTH[LK [OH[ \W [V VM [OL Ă&#x201E;UHS Ă&#x2026;H]V\YZ PU IV[[SLK ÔPZR` JHU JVTL MYVT [OL ^VVK +\YPUN TH[\YH[PVU [OL JSLHY ZWPYP[ HIZVYIZ JVSV\YZ HUK Ă&#x2026;H]V\YZ MYVT [OL VHR JHZR (S[OV\NO ZWPYP[ JHYYPLZ ^P[O P[ Ă&#x2026;H]V\YZ MYVT [OL peat and water, it is at this stage that between 60% and 80% of the character of the whisky is created. +\YPUN TH[\YH[PVU [OL IHYYLS ^PSS ÂşIYLH[OLÂť" [OPZ ^PSS PTWHY[ H ZWLJPĂ&#x201E;J Ă&#x2026;H]V\Y [V [OL ÔPZR` KLWLUKPUN VU [OL H[TVZWOLYPJ JVUKPtions outside. A barrel which is stored in salty, sea air will produce a whisky with a hint of iodine (TCP antiseptic). The variations in local temperature also affect the ageing process. A barrel subjected to large swings in ambient temperature will age much more quickly than one stored in a more stable environment.

Photographs of strips of oak from Bourbon (left) and Sherry (right) casks

Materiality study - Photographs of strips of oak charred at different intensities

STORAGE VESSELS AND TASTING - Design development: Parti - Taste dictated by architecture - on site Vessels in the landscape. Permeable and Impermeable. Open and Sealed. Transient and Permanent. Light and Heavy. WHISKEY DICTATED BY THE ARCHITECTURE, LANDSCAPE AND CLIMATE IN WHICH IT SITS Whiskey therefore acts as a measure of the landscape. The building is primarily about a public interface that moves through two distinct spaces - the vessels for storing and displaying the casks: the exposed, permeable timber vessel projects off the sealed, impermeable concrete vessel The vault is distinct from these two spaces in that it is only used for storage, although it has similar internal conditions to the sealed vessel, as a larger space it would be less sealed/enclosed Parti - 2 WAREHOUSES WITH DIFFERENT CONDITIONS 0 ^HULK [V JYLH[L H SHUKZJHWL VM ]LZZLSZ ÔPJO OH]L KPMMLYLU[ [OLYTHS JVUKP[PVUZ HUK [O\Z PTWHY[ KPMMLYLU[ ÅH]V\YZ to the whiskey which they house. Different tastes as a result of different inputs/temperatures/conditions/materials. Flavor is imparted to the casks from the architecture in which they sit. The whiskey is effected by the way the architecture responds to weather and the materiality of the vessel – taste of the whiskey is dictated by the architecture in which it sits. Different parts at different temperatures to have different effects on the whiskey - Different areas of the warehouse have different thermal conditions and thus have different effects on the whiskey 2 distinct boxes, one box is set in the sloping ground and the other is raised and projecting towards the landscape One warehouse is a buffer and the other engages with the wind, one controlled by weather and one sealed from it Idea of transience and permanence The wind permeates the light warehouse and is directed around the sealed warehouse Light, airy vessel – controlled by weather, permeable Heavy vessel – architecture keeps weather out, its own microclimate, bunker-like. >LH[OLY HUK ^HYLOV\ZL KL[LYTPUPUN HTV\U[ VM L_WHUZPVU HUK JVU[YHJ[PVU HUK [O\Z KL[LYTPUPUN ÅH]V\Y VM ÔPZkey PUBLIC INTERFACE THAT MOVES THROUGH THESE 2 VESSELS IN THE LANDSCAPE The ATMOSPHERIC AND EXPERIENTIAL QUALITIES of each space are my main concern. Experiential sequences of moving through the warehouses A public experience, where cask and visitor meet and connect – visually, through smell and tactilely Tasting winds around storage for casks - it is intertwined with the warehouses. Public interface about watching and experiencing process – in the warehouse this is about experiential qualities – casks as vessels for changes taking place. The public interface which is fully integrated into the cask storage in the heavy concrete vessel is HIV\[ H ]LY` PU[LUZL L_WLYPLUJL [OL ZTLSS VM ÔPJRL` ^PSS ÄSS [OL HPY HUK [OL HYYHUNLTLU[ VM [OL JHZRZ ^PSS JYLH[L a sense of enclosure. In the light vessel the experience of exterior conditions is more of a focus, the weather steal through this vessel and the experience is about an exposed space where the casks are subject to much more intense conditions.

Sketches - Public and Cask routes Different warehouses to create different whiskeys

Initial sketch diagram exploring the strongest wind coming from the South West, Winter wind primarily coming from the North West and Summer wind primarily coming from the North East. One vessel is sealed from the strong South Westerly wind, buffering it, whilst the other is permeated by it, facilitating air ÅV^ [OYV\NO [OL I\PSKPUN

;OL JVUJLW[ VM [^V KPZ[PUJ[ ^HYLOV\ZLZ ^P[O KPZ[PUJ[ PU[LYUHS JVUKP[PVUZ PU VYKLY [OH[ [^V KPZ[PUJ[ ÅHvours, textures and colours of whiskey are created was related to site through wind and topography. The SPNO[LY ]LZZLS ^PSS MHJPSP[H[L ^PUK ÅV^ [OYV\NO P[ H WLYTLHISL ZWHJL [OH[ PZ LUN\SMLK I` L_[LYPVY JVUKP[PVUZ strong South Westerly wind is intended to fow through the space, thus it should be oriented in such a way as to make use of this strongest wind. The sealed vessel will block out the weather, it is impermeable and sealed off from exterior conditions, it will be dug into the topography, the hillock on the site provides the enclosure, creating thermal mass. Wind determined the positioning of the light warehouse - whilst the topography, i.e. the hillock determined the positioning of the sealed warehouse.

STORAGE VESSELS AND TASTING - Design development: 2 distinct vessles - barrel arrangement Vessels in the landscape. Permeable and Impermeable. Open and Sealed. Transient and Permanent. Light and Heavy.

Having developed a Parti about two distinct warehouses which PTWHY[ KPMMLYLU[ Ă&#x2026;H]V\YZ [V [OL ^OPZRL` ^OPJO [OL` OV\ZL VUL which hovers above and is positioned so as to be facing into the strongest wind, and the other submerged in the ground, I started to consider program more thoroughly, considering the arrangement of casks as well as how tasting would occur in relation to this. A Single Malt Scotch must be distilled in Scotland and matured in oak casks for at least three years. Whiskey is diluted before being placed in casks - the casking of the whiskey will take place in the still house in the Distillery, and then the casks will be delivered to the warehouse along a mechanized track. From one harvest on our 12.29 acres of land, 36.87 tonnes of barley is produced, we would get 29.496 tonnes of malt from this. 1.25 tonnes of barley = 1 tonne of malt. From 1 harvest/1 year we get 18585 ls of spirit at 63.5% alcohol â&#x20AC;&#x201C; cask strength. We decided that 3500 ls would be put into 7 sherry butts, which hold 500 litres and 15085 ls into 75 bourbon casks which hold 200 litres. After 12 years therefore the warehouse would need to house 900 American white oak bourbon casks and 84 European oak sherry butts. Sherry butts are 130 cm in length, 70 cm in diametre at their ends and 90 cm in diametre at their middles. Bourbon casks are 90 cm in length, 55 cm in diametre at their ends and 65 cms in diametre at their middles. Development of plan - arrangement of barrels in two distinct vessels

STORAGE VESSELS AND TASTING - Design development: Maquettes and Sketches Vessels in the landscape. Permeable and Impermeable. Open and Sealed. Transient and Permanent. Light and Heavy.

Maquettes and development drawings

Having explored the arrangement of barrels within two warehouses as a design basis, I began to explore through maquettes the idea of digging into the topography as a way to house the concrete vessels, providing thermal mass and sealing them, and to think about the way the light vessel would relate to these as well as to the topography. I explored different arrangement and different extends of excavation. The most successful iteration saw the two concrete vessels push into the hillock so they are almost fully encased by earth, whilst the light vessel sits across the top of the hillock, its positioning determined by wind direction. The vessels will emerge from the landscape as one approaches from the public path, emerging from the hillock. Maquettes and development drawings

Development sketches

STORAGE VESSELS AND TASTING - Design development: 1:200 model Vessels in the landscape. Permeable and Impermeable. Open and Sealed. Transient and Permanent. Light and Heavy.

1:200 Model Cutting into topography. Light vessel hovers above heavy concrete vessels

STORAGE VESSELS AND TASTING - Materiality and ageing Vessels in the landscape. Permeable and Impermeable. Open and Sealed. Transient and Permanent. Light and Heavy.

Reiulf Ramstad Architects, Inside Out Cabin

;OL KLZPYL [V YLĂ&#x2026;LJ[ [OL HNLPUN WYVJLZZ and various changes that take place within the casks as the whiskey matures, in the architecture I have created to house these casks, will primarily manifest itself in ageing materials. The use of oak for the facades which will silver as it weathers will be a tangible expression of ageing to match the hidden ageing process that is occuring inside the casks.

+H]PK *OPWWLYĂ&#x201E;LSK (YJOP[LJ[Z /LUSL` 9V^PUN 4\ZL\T

STORAGE VESSELS AND TASTING - Inspirations Vessels in the landscape. Permeable and Impermeable. Open and Sealed. Transient and Permanent. Light and Heavy.

The light, timber vessel, intended to be a light, permeable space hovering above the heavy concrete vessels, was inspired by timber framed buildings. Permeable walls that let in light and wind was a continuing theme in the inspirations for this vessel, as well as the layering of timber on the facade and slats of light coming in through the facade.

House on the Nova Scotia Coast No 22 Mackay-Lyons Sweetapple Architects

Howard House Mackay-Lyons Sweetapple Architects

Protective Housing for Roman Excavations Peter Zumthor Archtects

The idea of a light vessel sitting above a heavy vessel was inspired by these two buildings by Mackay-Lyons Sweetapple Architects. Delicate timber facades coupled with heavy concrete walls that act as wind buffers offered a very important precedent for the two vessels that are central in my design.

Chen House C-Laboratory

STORAGE VESSELS AND TASTING - Inspirations Vessels in the landscape. Permeable and Impermeable. Open and Sealed. Transient and Permanent. Light and Heavy.

The heavy concrete vessel, intended to be a sealed, intense space submerged in thr ground, was inspired by bunker-like buildings - heavy concrete walls with slits of light puncturing them was a continuing theme in the inspirations for this vessel, as well as the carving out of spaces in the walls.

Koshino House Tadao Ando Architects

Bunker 599 + 603 Rietveld Landscape Architects

Igualada Cemetery Enric Miralles Architects

Bunker In Studland, Dorset

STORAGE VESSELS AND TASTING - Design proposal: Roof Plan Vessels in the landscape. Permeable and Impermeable. Open and Sealed. Transient and Permanent. Light and Heavy.

Roof Plan 1:500 Highlighting materiality, views to distillery and valley to the North/North West HUK [V JHZR [YHJR ÄLSKZ HUK MHYT I\PSKPUNZ [V [OL :V\[O MYVT [VW ÅVVY ]LZZLS

PRODUCED BY AN AUTODESK EDUCATIONAL PRODUCT STORAGE VESSELS AND TASTING - Design proposal: Plans Vessels in the landscape. Permeable and Impermeable. Open and Sealed. Transient and Permanent. Light and Heavy.

PRODUCED BY AN AUTODESK EDUCATIONAL PRODUCT

PRODUCED BY AN AUTODESK EDUCATIONAL PRODUCT Line Drawing - Top Floor Plan 1:200

PRODUCED BY AN AUTODESK EDUCATIONAL PRODUCT

PRODUCED BY AN AUTODESK EDUCATIONAL PRODUCT Line Drawing - Ground Floor Plan 1:200

PRODUCED BY AN AUTODESK EDUCATIONAL PRODUCT

STORAGE VESSELS AND TASTING - Design proposal: Plan - thermal excavating mass, topography excavating topography Vessels in the landscape. Permeable and Impermeable. Open and Sealed. Transient and Permanent. Light and Heavy.

Textural Drawing - Ground Floor Plan 1:200

PRODUCED BY AN AUTODESK EDUCATIONAL PRODUCT

PRODUCED BY AN AUTODESK EDUCATIONAL PRODUCT Line drawing - Vault Floor Plan 1:200

PRODUCED BY AN AUTODESK EDUCATIONAL PRODUCT

STORAGE VESSELS AND TASTING - Design proposal: Plan - excavating topography Vessels in the landscape. Permeable and Impermeable. Open and Sealed. Transient and Permanent. Light and Heavy.

Textural Drawing - Vault Plan 1:200

PRODUCED BY AN AUTODESK EDUCATIONAL PRO

STORAGE VESSELS AND TASTING - Design proposal: Section

Permeable and Impermeable. Open and Sealed. Transient and Permanent. Light and Heavy.

DUCED BY AN AUTODESK EDUCATIONAL PRODUCT Section A-A 1:200

PRODUCED BY AN AUTODESK EDUCATIONAL P

STORAGE VESSELS AND TASTING - Design proposal: Section

Permeable and Impermeable. Open and Sealed. Transient and Permanent. Light and Heavy.

CED BY AN AUTODESK EDUCATIONAL PRODUCT Section A-A 1:100

STORAGE VESSELS AND TASTING - Design proposal: 1:500 model Vessels in the landscape. Transient and Permanent. Light and Heavy.

Photographs of 1:500 form and landscape model - Vessels in the landscape cutting into the topography

STORAGE VESSELS AND TASTING - Precedent Study Permeable and Impermeable. Open and Sealed. Transient and Permanent. Light and Heavy.

The internal conditions I need to create are a result of programmatic requirements - the need to create two distinct internal environments in order to produce two distinct kinds of whiskey. 0U VUL VM [OL ]LZZLSZ [OL MHJPSP[H[PVU VM ^PUK ÅV^ HZ ^LSS HZ [OL L_HNNLYH[PVU VM [LTWLYH[\YL Å\J[\H[VPUZ ^HZ RL` 3PNO[ WLYTLHISL ]LZZLS ^PUK HUK [LTWLYH[\YL Å\J[\H[PVUZ HTWSPÄLK >P[O PUJYLHZLK ]LU[PSH[PVU HUK PUJYLHZLK [LTWLYH[\YL Å\J[\H[PVU [OL ^OPZRL` ^PSS TH[\YL more quickly and gain a harsher texture. In the other, the blocking of wind and creating thermal mass was key - Heavy, sealed vessel - wind buffered and thermal mass utilized. In a sealed environment kept at a constant cool, comfortable temperature with little venitlation the whiskey will mature very slowly and gain a smooth texture and stronger taste. 0U [OL ^PU[LY [OL JVSK HUK ^PUK ^PSS IL HTWSPÄLK PU [OL [PTILY ^HYLhouse, whereas these need to be buffered in the sealed warehouse In the summer a cool, comfortable temperature needs to be main[HPULK PU [OL ZLHSLK ^HYLOV\ZL ^OLYLHZ OLH[ ^PSS IL HTWSPÄLK HUK ^PUKÅV^ Z[PSS MHJPSP[H[LK PU [OL SPNO[ ^HYLOV\ZL Howard House by Mackay-Lyons Sweetapple Architects provided an essential precedent for these themes. A heavy, concrete stair bump is a protective gesture against the prevailing westerly winds coming off of the sea. The lengthy west side, which parallels the open ocean, is defended against the prevailing winds with a concrete casement. 0[ M\UJ[PVUZ SPRL H QL[[` VY ºZOV\SKLY HNHPUZ[ [OL ^PUK» The east façade feels paper thin and vulnerable. The east side has a corrugated Galvalume façade, whilst the calm south facing façade has double height steel framed windows for maximum solar gain. The narrow plan enables natural ventilation, an essential prcedent for [OL UHYYV^ [PTILY ]LZZLS [OH[ ÅVH[Z HIV]L [OL JVUJYL[L ]LZZLSZ HUK PZ engulfed by wind. The house incorporates thermal massing, in my building this is created by its being submerged in the earth. Thermal mass is provided by the surrounding earth, with the storage vault and the display and [HZ[PUN ]LZZLS OH]PUN ILLU J\[ PU[V [OL NYV\UK MHJPSP[H[PUN [OL ºZLHSing’ of the vault and impermeable vessel. Thermal mass utilized for a cool, stable internal temperature which facilitates a slow maturation process. Warehouse building plan

Howard House building plan

Yellow - Paper thin and vulnerable Blue - Strong shoulder to the wind Arrows - strong winds buffered

PRODUCED Â BY Â AN Â AUTODESK Â EDUCATIONAL Â PRODUCT STORAGE VESSELS AND TASTING +LZPNU WYVWVZHS! 7SHU MHJPSP[H[PUN HUK ISVJRPUN ^PUK Ã&#x2026;V^

PRODUCED Â BY Â AN Â AUTODESK Â EDUCATIONAL Â PRODUCT

Vessels in the landscape. Transient and Permanent. Open and Sealed.

South Westerly Wind diagram - Top Floor Plan 1:400

! WSHU KPHNYHT PSS\Z[YH[PUN MHJPSP[H[PVU VM HPYÃ&#x2026;V^ [OYV\NO [OL SPNO[ WLYTLHISL ]LZZLS HUK [OL ISVJRPUN VM ^PUK Ã&#x2026;V^ [OYV\NO the sealed vessel. The strongest wind comes from the South West and is tunnelled through a valley to the South West of the I\PSKPUN [OH[ SLHKZ [V [OL JVHZ[ ;OL [VWVNYHWO` TLHUZ [OPZ Z[YVUN ^PUK Ã&#x2026;V^Z HYV\UK HUK PZ KPYLJ[LK PU[V [OL \WWLY Ã&#x2026;VVY VM the building. Winter wind comes primarily from the North West whilst Summer wind comes primarily from the North East.

PRODUCED Â BY Â AN Â AUTODESK Â EDUCATIONAL Â PRODUCT

STORAGE VESSELS AND TASTING +LZPNU WYVWVZHS! 7SHU KPHNYHTZ [LTWLYH[\YL Ă&#x2026;\J[\H[PVU Vessels in the landscape. Open and Sealed.

.YV\UK Ă&#x2026;VVY HUK ]H\S[ WSHU ! Summer and Winter Purple: Sustained comfortable internal temperature 3P[[SL [LTWLYH[\YL Ă&#x2026;\J[\H[PVU

;VW Ă&#x2026;VVY WSHU ! Winter Blue: Very cold, fully exposed ( SV[ VM [LTWLYH[\YL Ă&#x2026;\J[\H[PVU Pink: Tasting room - controlled comfortable temperature

;VW Ă&#x2026;VVY WSHU ! Summer Red: A lot of heat gain, fully exposed ( SV[ VM [LTWLYH[\YL Ă&#x2026;\J[\H[PVU Pink: Tasting room - controlled comfortable temperature

STORAGE VESSELS AND TASTING - Design proposal: Plan diagrams - circulation and cask arrangement Vessels in the landscape. Transient and Permanent. Light and Heavy.

The arrangement of casks in the vault is desinged to facilitate volume. Stacked in steel racks, the intention PZ [V Ă&#x201E;SS [OL ]H\S[ ^P[O JHZRZ PU [OL TVZ[ LMĂ&#x201E;JPLU[ ^H`

Circulation: Brown squares = cask circulation Blue squares = human route

.YV\UK Ă&#x2026;VVY HUK ]H\S[ WSHU !

Rolling casks into the warehouse - Highland Park distillery 1:400 plan exploring circulation A cask route as distinct from a human route, and connections that could be made between these, was a main concern throughout my design. The casks enter along a mechanized track from the distillery, where this track meets the entrance to the building the barrels are then manually rolled into the warehouse. Casks are lowered into the storage vault by a cask lift. Casks are rolled onto a platform in the impermeable display area. Casks are rolled to the end of the cask track and taken up into the permeable display area. All casks are then manouevered and distributed by an overhead gantry system. The public enter along H [PTILY WSH[MVYT [OH[ Y\UZ [OYV\NO H IHYSL` Ă&#x201E;LSK [OL` KLZJLUK HUK HYL SLK [OYV\NO [OL PTWLYTLHISL ]LZZLS ^OLYL [HZ[PUN VJcurs on concrete platforms that project off the designed route.

.YV\UK Ă&#x2026;VVY HUK ]H\S[ WSHU ! cask arrangement

In the sealed concrete vessel, the arrangement of the casks is more focused on their display, stacked in such a way that they become visual elements. The casks here are pyramid stacked up to two high, in keeping with the very traditional dunnage style of storing. The intention is that the casks give a sense of enclosure to the space, they are arranged around the public path that runs through the building, and are intended to KLĂ&#x201E;UL [OL ZWHJL H WH[O PZ MV\UK [OYV\NO [OL JHZRZ

STORAGE VESSELS AND TASTING - Design proposal: Plan diagrams - circulation and cask arrangement Vessels in the landscape. Transient and Permanent. Light and Heavy.

Circulation: Brown squares = cask circulation Blue squares = human route

;VW Ă&#x2026;VVY WSHU !

1:400 plan exploring circulation Casks are rolled to the end of the cask track and taken up into the permeable display area, then manouevered and distributed by an overhead gantry system. The public are led from the concrete vessel up into the permeable vessel, where circulation is dictated by the arrangement of the casks, the public weave in and out and then walk along a viewing platform which looks in the direction of the distillery, and end in a tasting room. They exit this vessel to meet the timber platform again, with a connection to barley at the beginning and end of the journey.

;VW Ă&#x2026;VVY WSHU ! JHZR HYYHUNLTLU[

In the light timber vessel the arrangement of the casks is again focused on their display, they also become space KLĂ&#x201E;UPUN LSLTLU[Z HZ [OL W\ISPJ T\Z[ Ă&#x201E;UK H YV\[L [OYV\NO [OLT ;OL JHZRZ are stacked in light steel racks in narrow YV^Z [OL PU[LU[PVU PZ [OH[ ^PUK Ă&#x2026;V^ will be facilitated past them. Racks are KLZPNULK [V MHJPSP[H[L HPYĂ&#x2026;V^

STORAGE VESSELS AND TASTING - Cask arrangement inspirations Vessels in the landscape. Transient and Permanent. Light and Heavy.

Loimer Winery

Quinta Vallado Winery

Bowmore Distillery Warehouse

Bell Lloc Winery by RCR Architects

Light racking system

STORAGE VESSELS AND TASTING - Design proposal: Plan diagrams - program Vessels in the landscape. Transient and Permanent. Light and Heavy.

Program: Green = storage of casks Pink = display and storage of casks Purple = public interface - tasting and viewing

.YV\UK Ă&#x2026;VVY HUK =H\S[ WSHU !

;VW Ă&#x2026;VVY WSHU !

STORAGE VESSELS AND TASTING - Design proposal: 1:100 model Vessels in the landscape. Transient and Permanent. Light and Heavy.

Photographs of 1:100 model of sealed concrete vessel and cask track

STORAGE VESSELS AND TASTING - Design proposal: Tasting. 1:100 model - interior views Vessels in the landscape. Transient and Permanent. Light and Heavy.

Heavy concrete vessel: 2 levels exist in this building - The public path is a polished concrete walkway 20cm above the ground that exists on a OPNOLY SL]LS [V [OL JHZRZ ^OPJO ZP[ H[ NYV\UK SL]LS VU HU LHY[O ÅVVY [OL public walk alongside these submerged casks. Walls line this walkway and long slits provide glimpses of the casks being rolled as you enter, on the left, and glimpses of the casks as you walk through the warehouse - tasting platforms project off this concrete walkway, a cask sits at the end in a slot in the thick concrete wall and the tour guide uses a whiskey thief to pour whiskey straight from the cask into the public’s glasses.

Light timber vessel: In this building tasting is a much more conventional affair, having walked through the warehouse, winding in and out between the racks of casks, the public move along a long viewing platform on the north side of the building then back into the main warehouse and into a tasting room which also has view to the valley on the North. Casks will be rolled into the tasting room and whiskey taken straight from them, again with a whiskey thief, and poured into the public’s glasses. Interior views of 1:100 model exploring tasting - platforms on right, walkway through vessel

STORAGE VESSELS AND TASTING - Design proposal: Interior view - concrete vessel Permeable and Impermeable. Open and Sealed. Transient and Permanent. Light and Heavy.

Interior view of heavy, concrete vessel

STORAGE VESSELS AND TASTING - Design proposal: Interior view - timber vessel Permeable and Impermeable. Open and Sealed. Transient and Permanent. Light and Heavy.

Interior view of light timber vessel