Scientists are always looking for new things to learn about space, but this time Japanese distillery Suntory is the one pioneering a new field of research: how whiskey ages in in microgravity conditions.
The theory is that places with constant temperatures and little movements produce the best taste – Suntory refers to it as “mellowness” in distilled drinks. Given that the International Space Station meets those qualifications, it seems like the right place to test the hypothesis.
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The first shipment whiskey is set to arrive at the space station beginning August 16th, and it will return in a year. A second batch will land back on earth after a minimum of two years of space time.
For more on the experiment, you can check out Suntory’s press release at the source link below.
➤ Elucidating the Mechanism Mellowing Alcoholic Beverage [Suntory via Engadget]