Aging whiskey is a particular process. Any number of factors — the type of wood used in the barrel, the temperature, the altitude — can alter the taste, flavor and alcohol content.
But even the most finicky barrel master might be hard-pressed to match the latest effort by Japanese beverage company Suntory. The company launched several whiskey samples into space last week, and the pouches of booze landed Monday at the International Space Station as part of a year-long maturation project.
In a statement issued when the company announced the project last month, Suntory said the experiment aims to determine if exposure to micro-gravity will allow the company to create a more mellow whiskey.