Whisky to be aged in space for first time in university satellite project

Whisky is set to be aged in space for the first time as part of an ambitious project by engineers in Scotland and Japan. The experiment, planned for a 2028 launch, will send a satellite containing whisky samples and its base ingredients on a five-year mission to orbit the Earth.

Scientists hope that the extreme temperature fluctuations experienced by the whisky as it rotates the planet every 90 minutes could significantly speed up the maturation process. This could potentially pave the way for future production of "space-aged" whisky, which researchers anticipate will possess "very bold" flavors due to its unique journey. While such a product would likely command high prices, collectors already pay substantial sums for rare bottles.

Dr. Gilles Bailet from the University of Glasgow is leading the project, with students traveling from Scotland to Japan to assist in the co-design of the "cubesat." This satellite will house tiny whisky samples and ingredients. The research also aims to provide insights into the feasibility of orbital factories for producing complex molecules for medications that are challenging to synthesize on Earth.

Bailet explained that the science behind whisky "breathing" and aging in wooden casks is not fully understood, but the rapid temperature cycles in space, ranging from minus 150 to 200 degrees Celsius, could accelerate this process. The whisky's color and chemical composition will be monitored and transmitted to scientists on the ground.

The current plan involves launching the cubesat in 2028 via a SpaceX supply mission to the International Space Station, followed by its deployment into orbit from the station's Japanese module. Although the cubesat will not be recovered at the end of its mission, Dr. Bailet expressed interest in scaling up space whisky maturation, potentially involving full casks within three to five years, aiming for "extremely complex flavour profiles."

Previous experiments have sent whisky into space, but these remained within the temperature-controlled environment of the ISS. This new project will expose the samples to the harsher conditions of orbit, using small wood chips to mimic cask aging.