Whisky. It gets better with age, and carefully supervised maturing processes. What of whisky matured in space?
Suntory Holdings Ltd., the Japanese wine and whisky producer, plans to find out. According to a recent release, the company plans to send bottled samples in space to study the effect of zero-gravity on the aging process of whisky.
A total of six bottles are set to reach the International Space Station where they will be kept for one to two years and then returned to Earth for analysis.
Suntory announced that the samples will include one 21-year old single malt, and one recently distilled beverage, all packed in glass bottles.
According to previous studies on aging or maturing processes, whisky which is aged in a stable temperature environment, that suffers little change usually enchants aficionados with a full, mellow taste.
The Suntory official release states:
“On the basis of these results, the space experiments will be conducted to verify the effect of the convection-free state created by a microgravity environment to the mellowing of alcoholic beverage”.
Sadly, there is no news on whether the space-aged whisky will be available for purchase. All samples will be returned to earthly laboratories and tested against traditionally aged samples.
The six samples announced by Suntory Holdings Ltd. will begin their journey to the International Space Station on August 16th, aboard Kounotori, the transfer vehicle of Japan’s Aerospace Exploration Agency.
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