Scientists Will Test Space-ageing of Scotch Whisky

Engineers from Japan and Scotland are gearing up to put Scotch whisky on a rocket and send it to space to try a new method to age the alcohol. For the first time, the drink will mature in orbit, as engineers hope that this could speed up the process. The experiment will analyze how Scotch responds to the harsh environment of space.

Nicknamed “Space Puffin”, the experiment will place several samples of whisky in a satellite which will launch in 2028 as part of a SpaceX supply mission to the International Space Station. The satellite will then deploy into orbit from the Japanese module of the space station.

The satellite, known as a CubeSat, will spend five years circling Earth. Engineers believe that as the satellite orbits the planet every 90 minutes, entering phases of extreme heat and cold, the maturation process will speed up. The journey to space and back could also add “very bold” flavors to the whiskey.

Space whisky could become the next big thing. If the experiment succeeds, space-aged whiskey might become the hottest new drink. However, considering the costs involved in not only making the whiskey, but launching it to space in a satellite, the Scotch is bound to be extremely costly. But that might not be a problem for connoisseurs who already pay hefty amounts to get their hands on rare bottles.

Students from Scotland and Japan will design the CubeSat that will hold the whiskey samples. Dr Gilles Bailet from the University of Glasgow said several Scottish students are in Japan to co-design the satellite. He explained that the aim is to see the effect of a space environment on the ageing of the whisky. He stated they are ready to “bring this whisky experience into space” with the help of the best people here in Scotland.

Whisky could mature quicker in space. Dr Bailet noted that the cycles of whisky “breathing” could happen much faster in space where temperatures vary between minus 150C and plus 200C in quick succession. “We build our spacecraft to create an environment that is better for the whisky, but this wood will breathe faster than on Earth,” he stated.

For five years, scientists will monitor the whisky in space, checking its colour and chemical composition. However, they won’t retrieve the CubeSat. Dr Bailet expressed his desire to scale up whisky maturation in space and “fly a full whisky-making system, with a full cask, if we’re able to collaborate with investors or other interested parties.”

Content contributed and edited by Anamica Singh, reported from Glasgow, Scotland, sourced by wionews.com