Space-aged whisky: Out of this world?

It may not be long before pronouncing a drink’s taste to be ‘out of this world’ would mean just that. Already this year, the astronauts on the International Space Station (ISS) have been given the option of waking up and smelling the coffee — or at least sipping it — thanks to an ISSpresso machine and special 3D printed cups. Even before the results of a Scotch whisky company’s experimental three-year space maturation of its distinctive peaty distillate revealed intriguing differences with its earthly counterparts last week, a Japanese liquor behemoth also sent up six samples of its awardwinning whiskies for a year-long spiritual orbit aboard the ISS in August. So, the prospect of large whisky receptacles barrelling around the planet acquiring way out flavours does not seem entirely outlandish.

As the Scotch experiment proves that microgravity does indeed affect terpenes — compounds that determine flavour —the potential for the whisky business is clear. However, to cash in on any future space-age(d) single malts, Scottish stakeholders would obviously have to amend rules that stipulate ‘Scotch whisky’ has to be matured on a specific terra firma: Scotland. But the canny Scots are sure to find a way to get around that terrestrial prerequisite, especially if demand for and prices of space-returned whiskies skyrocket.