Famous Japanese whisky distillery Suntory Holdings Ltd. is planning to transport ten samples of their alcohol into space to observe and monitor the effects of alcoholic aging in a zero gravity environment.
Suntory explained in a press release that the focus of this experiment is to be able to track and analyze how an alcoholic beverage can develop mellowness via the process of exposure to microgravity. This quality found in mellowness occurs when the malt content of the alcoholic drink is sealed inside over a long period of time.
The samples will be transported in glass flasks where it will contain 21 years old single malt and samples that have been freshly distilled.
The space whisky experiment will be separated into two groups where one sample batch will be under observation for one whole year where the second sample batch will be monitored for at least two years in space.
The whisky will be launched into space on August 16 from the Tanegashima Space Center where it will be transported to the International Space Station.
Apparently, this is not the first time that whisky is sent into space. A Scottish distillery called Ardberg collaborated with a Texas based space research agency called NanoRacks where they sent 20 vials of whisky microbes along with charred oak bits for the distilling process to the International Space Station in 2011.
During that same year, a microbrewery called 4 Pines Brewing Co. from Australia also created a low carbonated stout beer that can be consumed in space while retaining its flavor in future private space flights. The company's aim was to provide solutions to alcoholic consumption issues in zero gravity conditions, that include loss of flavor and swelling of the tongue.
Unfortunately, there are no plans for Suntory to sell this space aged whisky. The samples will be immediately studied under laboratory conditions when they return to Earth where whisky blenders will sample and taste them comparing them to those that have been aged on the planet.