According to Suntory, “The results of these collaborative researches have suggested the probability that mellowness develops by promoted formation of the high-dimensional molecular structure in the alcoholic beverage in environments where liquid convection is suppressed”.
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The company spokesperson also said that the idea might seem odd, but research has showed that whiskey becomes mellower and smoother to taste in relatively stable temperature and limited movement.
Split into two groups, the first sample cluster will be observed for one year, while the second will be studied for at least two years. It’ll then be lab tasted and tasted by master blenders, but there are no plans to sell what will no doubt be the world’s rarest whiskey.
Japanese beverage giant Suntory Holdings Ltd.is known for its premium alcohol.
The launch is slated for August 16, when JAXA’s (Japan Aerospace Exploration Agency) transfer vehicle, Kounotori will take the glass flasks to a Japanese facility at the global Space Station. He said that the samples being sent to the ISS include a whisky that has just been distilled as well as a 21-year-old single malt. The experiment, meant apparently to ascertain “development of mellowness in alcoholic beverage through the use of a microgravity environment” will witness the connoisseurs’ spirit mature in the space. Suntory representative state they do not at present have any plans to make any of their “space-aged” alcohol available to consumers following its re-entry into the atmosphere in 2016.
There’s no word on whether anyone will ever be able to buy this space whisky.
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The whiskey will be kept on ISS for at least a year, with some of the samples staying longer. Maybe Bill Murray would’ve been a little more enthusiastic about promoting it if it were space whisky.
