sciencetech-blog

comments

Whisky blasted into space three years ago is set to return to Earth next month.

The experiment could reveal how gravity affects how alcohol matures and tastes in space.

The Ardbeg Distillery on the Scottish island of Islay, sent compounds of unmatured malt to the International Space Station (ISS) in an unmanned cargo spacecraft in October 2011, along with particles of charred oak.

Drink up! The Ardbeg Distillery on the Scottish island of Islay, sent compounds of unmatured malt to the International Space Station (ISS) in an unmanned cargo spacecraft in October 2011, along with particles of charred oak. The sample is held aloft before launch by Dr Bill Lumsden (left) and a bottle is pictured, right

Scientists hope to understand how they interact at close-to-zero gravity.

The vial of specially-designed whisky has been orbiting the Earth's atmosphere at 17,227mph, 15 times a day for 1,045 days.

During which time, an identical bottle has sat untouched at the distillery to act as a control sample.

The single malt is expected to land back on solid ground in Kazakhstan aboard a rocket on September 12.

The two samples will then be reunited at a laboratory in Houston, Texas, where scientists will compare them to examine the interaction of the molecules with charred oak, to see what differences occur between Earth whisky and space whisky.

Space booze: The vial of specially-designed whisky has been orbiting the Earth's atmosphere at 17,227mph, 15 times a day for 1,045 days aboard the ISS (pictured)

'Ardbeg is known for taking risks in its development of some of the most coveted whiskies in the world, so it is fitting that it is the first distillery ever in space, said Dr Bill Lumsden, Ardbeg's director of distilling and whisky creation.

'We are now close to the end, close to finding answers to something previously unknown which is truly exciting.

'This is one small step for man but one giant leap for whisky, and the team hope to uncover how flavours develop in different gravitational conditions - findings which could revolutionise the whisky-making process.

'We hope to shine new light on the effect of gravity on the maturation process but who knows where it will lead us? It could be to infinity and beyond.'

The two samples will then be reunited at a laboratory in Houston, Texas, where scientists will compare them to examine the interaction of the molecules with charred oak, to see what differences occur between Earth whisky and space whisky. Dr Bill Lumsden is pictured