A small amount of whiskey will be produced on board the International Space Station (ISS), based on ingredients from the distillery Ardberg on the Scottish island of Islay. The initiative is part of a scientific experiment studying the effects of the lack of gravity on the maturation process.
Compounds extracted from unripened malt and smoky oak particles were sent to ISS by an unmanned cargo spacecraft launched in October 2011.
Scientists want to understand how the ingredients behave on Earth orbit, where the force of gravity is almost zero. According to NanoRacks LLC, the American company that sponsors this project, understanding how gravity influences the maturation process will boost many industries, including the whiskey producers, encouraging them to develop new products in the future.
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The molecules sent in space originate from two types of terpenes-class substances which often feature odor and aromatic taste. This would be the first time when people study terpenes’ interaction with other molecules under conditions of weightlessness.
Scientists will measure the interaction between the same types of molecules in normal gravity conditions on Earth, in order to compare the results.