The results of maturing booze somewhere out in the International Space Station are in. And guess what: it tastes out of this world

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Today's maximum food and drink respect goes to the whisky distillery that, four years ago, rocketed a little vial of their unmatured malt into space just to see if a spin in orbit could make it even more delicious. 

 

Said vial has now been returned safely from its temporary home at the International Space Station, and back to its makers at Ardbeg Distillery on the Isle of Islay, Scotland. 
 

So just how did the spirit's time way, way up there affect it? 

 

When contrasted with an identical measure of whisky that remained on Earth, there were some notable differences, reckons Dr Bill Lumsden, Ardbeg’s director of distilling and whisky creation. 

 

Speaking to the Guardian, he 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 here on Earth before."

 

Exciting times for the intergalactic dram-lover in your life. 

 

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