Japanese distillery Suntory is sending variety of whisky samples to the International Space Station for getting a flavor liftoff, according to media reports Wednesday.
Scientists for the event believe that after storing one year in a microgravity environment, the taste of the whisky will become smoother via the aging and mellowing process.
The whisky samples that will be on board the Space Station are aged for 10, 18 and 21 years respectively. And their flavor will be assessed once they come back to Earth, according to the company.
However, the result of the study won’t be used for commercial product at present, the spokeswoman of the company said.