Experts have been researching how a weightless environment could affect whisky maturation.
The experiment involved sending compounds of unmatured malt and particles of charred oak to the International Space Station aboard a cargo vessel to observe how they interact, it is hoped that the results will help businesses understand more about the influence of gravity on the maturation process.
"By doing this microgravity experiment on the interaction of terpenes and other molecules with the wood samples provided by Ardbeg, we will learn much about flavours, even extending to applications like food and perfume," said Michael Johnson of NanoRacks LLC.
"Experiments using malt from the Ardbeg distillery on Islay are being carried out on the International Space Station to see how it matures without gravity."
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Source: BBC News
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