Now, THIS is science!

/lemons are also science

Space Scotch.

Let me just get this straight.

Space.

Scotch.

When they test the maturation in 2 years i might see if it's worth a damn.

can they ferment in space?

Drink space whiskey all night long...

No HERO tag, Modestmitter?

asciibaron: can they ferment in space?

I think bud or coors tried it a few years back.

The big thing is temperature variance, as long as that is still happening it'll do fine.

I fully support this experiment. On-orbit whisky distillation and maturation is one of the crucial technologies we must master, if we are ever to become a truly space faring civilization.

/Aerospace Engineering major
//Ardbeg fan

When did Scotland move to space?

squegeebooo: The big thing is temperature variance, as long as that is still happening it'll do fine.

Maturation depends on the barrel. When temperature is warm the pores in the wood open up, sucking in the whiskey. When the temperature cools the whiskey is forced back out. In microgravity the liquid tries to form a sphere so there would be limited surface area in contact with the wood.

You could change the shape of the barrel or pressurize it. Or you could just spin the barrel to force the liquid to the sides.

/close enough

Scientists try to find out if Scotch whisky can mature in zero gravity as space program finally gets serious about eight month flight to Mars

Fixed et fer yeu, laddie.

I'm sorry, but the tests show that the scotch evaporated into space and there's nothing left. What can I say? Space is crazy like that.

/space can be a lonely place

wiredroach: Scientists try to find out if Scotch whisky can mature in zero gravity as space program finally gets serious about eight month flight to Mars

Fixed et fer yeu, laddie.

Came here to say this. I hope their research is more thorough than Subby's spell check.

/Laphroaig FTW

All_Farked_Up: squegeebooo: The big thing is temperature variance, as long as that is still happening it'll do fine.

Maturation depends on the barrel. When temperature is warm the pores in the wood open up, sucking in the whiskey. When the temperature cools the whiskey is forced back out. In microgravity the liquid tries to form a sphere so there would be limited surface area in contact with the wood.

You could change the shape of the barrel or pressurize it. Or you could just spin the barrel to force the liquid to the sides.

FTA they appear to be infusing the whisky with wood particles rather than try and rely on the surface area of an intact barrel. That would affect the flavor even in a terrestrial process. The wood particles would age out faster than barrel staves would.


/Glenrothes 1987
//Although the 1998 seems to be a very close second

oooh, taking a DIFFICULT problem, are they?
Never mind space gin, space vodka, space rum...rotgut all...they decided to aim BIG and invent space whisky.