Scottish distiller Ardbeg launched whisky in space to determine if it ages differently in microgravity, according to Engadget. The results found that being placed into orbit altered the chemical composition of the whisky and had a significant effect on taste.
After arriving on Earth, the whisky went through various analyses including chromatography and high-pressure liquid chromatography, according to Ars Technica. These tests revealed altered ratios of acids and other chemicals present in the whisky.
The differences in chemical composition were evident in the taste, as well - whereas Earth-based whisky is dry with "woody" flavors, space-based whisky possesses more "smoked fruit" flavors.
Although replicating the oak barrel aging process that whisky typically goes through in space is difficult, the scientists did everything they could to ensure that the only difference between the two samples was the gravity difference, according to Quartz. They used specially designed vials made of plastic and oak bits to achieve this.
Ardbeg plans to continue experimenting with microgravity maturation in order to create different alcohol flavors that would otherwise be unattainable. They are also not the only company to try this - Tokyo-based Suntory, who are highly regarded for their products, recently sent six of its whisky's into space to test the effects of microgravity.
