Whisky That Was Aged for 3 Years in Space Tastes ‘Really Different’

Staff Writer
Whisky That Was Aged for 3 Years in Space Tastes ‘Really Different’

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‘To boldly go where no malt has ever gone before…’

The International Space Station is having a party these days. First, we reported on an innovative new 3-D-printed glass that would allow astronauts to drink whisky in zero gravity, and now we have just the whisky to pour into that glass.

Ardbeg Distillery in the U.K. sent unmatured single-malt whisky to marinate in space for three years. The purpose was to determine how aging whisky in space would affect its taste, and the result was that the flavor and aroma were "noticeably different.”

Ardbeg has now released their tasting notes for the whiskies for the first time. The “Earth whisky” is described as having a “woody” aroma reminiscent of “aged balsamic vinegar,” whereas the space version "had hints of antiseptic smoke, rubber and smoked fish, along with a curious, perfumed note, like violet or cassis, and powerful woody tones, leading to a meaty aroma.”

The vial was launched in October 2011 from Kazakhstan and spent nearly 36 months in orbit. It confirms that micro-gravity definitely affects the building blocks of flavor, according to the BBC.

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