In 2011 Scotland’s Ardberg Distillery sent a small vial of whisky up to age on the International Space Station, which--through the power of relativity--it did, slightly slower than its same-batch counterpart on earth. Miraculously, the space sample evaded imbibery by booze-deprived astronauts for three years, probably thanks to the extreme discipline and focus it takes to be a part of the space program.
Upon its return to Earth, the cosmic whisky reunited with its sibling, and the two drams were examined for comparison of their terpenes. Although “terpenes” sounds like a Scottish insult, they are in fact biosynthetic compounds.
These terp-a-derps are why beer and whiskey taste so good. And the fine folks at Ardberg wanted to know what happens to them in microgravity. How does it affect flavor? Will it satisfy unknowable alien intelligences if consumed by their endless hunger? These are the questions, people.
Space Whisky X, as society doesn’t call it but should, is technically not scotch, which must be wholly matured in Scotland. Sorry astro-tipplers, but passing over the highlands 15 times a day doesn’t count. But it is pretty close to the real thing, since it was packed into MixStix with shavings of the same oak barrels that housed the earthbound scotch.