Scottish whisky that spent four years aging on the International Space Station has returned to terra firma with a set smokey flavours not encountered in Earth samples.
US space research company NanoRacks and Ardbeg Distillery on Islay sent samples of unmatured whiskey to the ISS with charred oak wood shavings in 2011. Control samples of the same whisky were kept on Earth.
The key aims of the experiment were to find out how microgravity impacts maturation of the flavour of oak and the behaviour of terpene, compounds that contribute to the flavour of food, beer, wine and spirits.
After a range of analyses, Ardbeg's director of distilling Dr Bill Lumsden told Sky News that the space samples were noticeably different than the control sample left on Earth.
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US space research company NanoRacks and Ardbeg Distillery on Islay sent samples of unmatured whiskey to the ISS with charred oak wood shavings in 2011. Control samples of the same whisky were kept on Earth.
The key aims of the experiment were to find out how microgravity impacts maturation of the flavour of oak and the behaviour of terpene, compounds that contribute to the flavour of food, beer, wine and spirits.
After a range of analyses, Ardbeg's director of distilling Dr Bill Lumsden told Sky News that the space samples were noticeably different than the control sample left on Earth.
Continue reading…
Continue reading...