You must’ve got your hands on plenty of out-of-the-world whiskies, but have truly tried an ‘out-of-the-world’ whisky? Yes, Ardbeg Distillery did the unthinkable and sent their Ardberg whisky directly to space! To study the effect of zero gravity on the whisky’s flavor, the distillery was surprised to find that the flavors were truly outstanding. Let’s understand more about this gravity-defying whisky!
Ardberg Whisky Space Experiment
Ardberg Distillery, based in Scotland, sent a vial of unmatured malt whisky to the International Space Station in a cargo spacecraft in 2011. For comparison studies, another vial of the same whisky was kept at the distillery. Texas-based space research company NanoRacks offered Ardberg to participate in this unique space experiment. The whisky vial was launched by Soyuz Rocket from Baikonur, Kazakhstan.
They aimed to observe how gravity affects the flavors of these whiskies, with one vial in zero gravity and the other in Earth’s gravitational field. Terpenes, essential building blocks of flavor, are present in many foods and wines, as well as whisky. The experiment aimed to study the behavior of these terpenes and how they get affected based on gravitational forces.
Also Read: 5 Made-In-India Alcohol Brands Under INR 3000 To Try In 2025
Results Of The 3-Year-Long Ardberg Whisky Experiment
The results? Ardberg noted that both the whiskies tasted starkly different, boasting differing flavor profiles. The Earth sample had hints of burnt oranges, cedar, aged balsamic vinegar, as well as raisins and vanilla. The sample had the quintessential woody aroma of Ardberg whisky.
On the other hand, the space sample boasted of intense, meaty aroma. It had hints of antiseptic smoke, rubber and smoked fish, as well as notes of violet and cassis. The whisky vial had hints of smoked fruits like prunes, raisins, sugared plums and cherries, cinnamon, peppermint, and smoked bacon.
The distillery is owned by Louis Vuitton Moët Hennessy or the LVMH Group. It has been producing whisky since 1798, with commercial production beginning in 1815. The company witnessed its ups and downs in the coming decades, especially in the 1980s and 1990s, and production resumed in full swing in 1997.
Also Read: Simple And Easy Food Pairings With Gin
Summing Up
Ardberg’s experiment hints towards groundbreaking innovation in the world of spirits. Could space-aged whisky become the future of innovation in the whisky world? Or is it just a publicity stunt disguised as a science experiment?
