Whisky kept in space improves its flavour.

Almost four years ago a vial of unmatured malt was sent to the International Space Station.  Now back on earth it has been tasted by Dr Bill Lumsden, Ardberg’s director of distilling who said, “when I nosed and tasted the space samples, it became clear that much more of Ardbeg’s smoky, phenolic character shone through to reveal a different set of smoky flavours which I have not encountered on Earth before.” It is interesting to surmise if this could start a trend for new space-matured whiskys to flood the market for the elitist customer.

Ardberg whisky already has a complex “character” but the results of the experiment has shown they can develop the complex flavour even further.

NanoRacks, the US space research company that arranged the experiement said the distillers were “pioneers”.

Penny Nair Price