An industrial design project, as part of the architectural assosiation visiting school in san juan workshop, “play with your food”, rum edition. 

A crucial part of the rum making process is the aging of the rum. In this part of the process, the rum acquires most of its characteristics: color, taste and aroma. It is also in this part when almost 15% of the rum is lost, in the rum production in Puerto Rico, due to the evaporation the island’s location provokes.

Using the evaporation/condensation principles, we propose a barrel design system to avoid loosing rum. By pressurization and depressurization we achieve to recollect and further enhance the rums’ blending.

Team: Gabriela Calzada