It is quite unbelievable that whisky has a different savour if it is allowed to age in space. Scottish whiskey manufacturer Ardbeg teamed up with a space research company, NanoRacks, to discover how the reformation of whiskey aroma and flavour occurs if preserved in almost a zero-gravity atmosphere.
Samples of non-aged Ardbeg shavings and whisky were collected almost three years ago from American White Oak barrels charred.
50 % of those samples were led up to the International Space Station. They sent the rest of the pieces to a usual ageing facility.
The research team started with a subtle analysis and testing after the samples returned to the earth last September. It revealed some astonishing results. However, the claim that the space-returned models were tastier is untrue. But there was a significant variation in the taste. The earth-based whisky tasted quite woody with hints of sweet smoke, cedarwood, and old balsamic vinegar. On the other hand, the whisky that aged on space had a more rounded and intense fragrance with rubber, antiseptic smoke, smoked fish together with an intriguing and inquisitive fragrance like that of violet.
Researchers need to conduct further research to be sure of the taste. Suntory, the Japanese whisky company, sent whisky samples to ISS to find out the mellowing of whisky at zero gravity recently.