The Suntory Global Innovation Center announced it would launch alcohol samples into space to conduct experiments on the development of mellowness through the use of a microgravity environment. According to Suntory it’s interested in learning how a zero-gravity, temperature stable environment will affect the mellowness of the drinks.
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The experiment will involve sending a prized sample of six of its best whiskies into space – carefully stored inside glass flasks.
While the whiskey is being aged aboard the ISS, Suntory will also be aging another of identical samples in Japan to later compare and contrast the two groups. (Yes, astronauts have thrown back a few in their day, and alcohol could be a big factor in space tourism).
Launching on the 16 August, a small batch of the space-age whisky will stay on board for just a year, while the remaining samples will spend two-years ageing on the space station.
In its press release, Suntory explains: “With the exception of some items like beer, alcoholic beverages are widely known to develop a mellow flavor when aged for a long time”.
Studies by professors at Tohoku University, the University of Tokyo, the Japan Synchrotron Radiation Research Institute, and Suntory Foundation for Life Sciences suggest that the alcohol will become particularly “mellow” in the outer space conditions.
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The test is likely to be performed within the Western Experiment Module September and also the examples is likely to be dismissed directly into room on 16.
