Scottish whisky that spent four years aging on the International Space Station has returned to terra firma with a set smokey flavours not encountered in Earth samples.
US space research company NanoRacks and Ardbeg Distillery on Islay sent samples of unmatured
whiskey to the ISS with charred oak wood shavings in 2011. Control samples of the same whisky were kept on Earth.
The key aims of the experiment were to find out how microgravity impacts maturation of the flavour of oak and the behaviour of terpene, compounds that contribute to the flavour of food, beer, wine and spirits.
After a range of analyses, Ardbeg’s director of distilling Dr Bill Lumsden told Sky News that the space samples were noticeably different than the control sample left on Earth.
“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,” he said.
"… the results of our experiment show that there is potentially even more complexity that we can uncover, to reveal a different side to the whisky. Our findings may also one day have significant implications for the whisky industry as a whole.
The results of the experiment were published in a paper, including a description of the ISS sample:
ISS Sample – a.b.v. 56.0%, reduced to 26% for tasting
Aroma – Intense and rounded, with notes of antiseptic smoke, rubber, smoked fish and a curious, perfumed note , like cassis or violet. Powerful woody notes, hints of graphite and some vanilla. This then leads into very earthy/soil notes, a savoury, beefy aroma, and then hints of rum & raisin flavoured ice cream.
Taste – A very focussed flavour profile, with smoked fruits (prunes, raisins, sugared plums and cherries), earthy peat smoke, peppermint, aniseed, cinnamon and smoked bacon or hickory-smoked ham. The aftertaste is pungent, intense and long, with hints of wood, antiseptic lozenges and rubbery smoke.