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Whisky Aged On NASA's International Space Station Tastes "Different"
MarkWhittington writes: Back in October 2011 Ardbeg Distillery on Islay, the southernmost island of the Inner Hebrides of Scotland, sent a vial of whisky to the International Space Station courtesy of Houston based Nanoracks. The idea was the see if microgravity affects the way that whisky ages, particularly the way terpenes that are the building blocks of food and liquors behave. A similar vial was kept on Earth as a comparison. The BBC reported that the contents of the two vials were sampled and compared. As it turns out, pronounced differences were noted.
That's the sort of science that I like!
Elok
I didn't read too far, but how was the impact of aging in space disambiguated from the impact of the transportation process? Shaking and high accelerations come to mind as potentially significantly impacting the whisky. We certainly know these to affect beer...
I've heard of studies where wine tasters offered different opinions based on what they THOUGHT the wine was (including white wines dyed red), so I'm curious how this test was performed. Did the tester know which one was from the ISS? Was there more than one tester?
I support space research......but couldn't they find anything more important to study?
MORE important than WHISKY?
That sound you just heard was my head exploding.
#DeleteChrome
Yes, cognac.
Mostly random stuff.
To assume that all chemical interaction stops merely because you've put a liquid in a glass container is perhaps somewhat naive. Whiskey, wine, and essentially everything else, continues to age in the bottle, albeit at different rates. Given the profound changes that are evident in a matter of days-to-months when wood is included in the ageing process, it is easy to dismiss the changes that happen when it is not included, but that is a mistake.
I make a sour cherry infusion from brandy. It matures significantly in sealed glass, changing color from bright cherry to deep maroon, and peaking in flavor at 5-8 years. The biggest change in color comes after the first year, but the taste continues to develop, significantly, over many years. After about 15 years, the flavor starts to lose it's depth, and it becomes less interesting.
I have no doubt that a difference could be detected between a whiskey aged in vial that in microgravity would lack convective currents versus the equivalent on Earth if vibration were adequately controlled such that convection would be the major mixing force on Earth versus diffusion in space. I do not, however, think anyone could predict what the differences would be. An interesting follow-on experiment would be to age whiskey in a centrifuge at 2g, 5g, 10g, and beyond. In an ultra-centrifuge, convection also essentially ceases as a mixing mechanism, but now diffusion would in addition be limited.
Put my fist through my alarm clock with its ding-dong death inside my ear. - The Blackjacks.
Earth sample: "The sample had a woody aroma, reminiscent of an aged Ardbeg style, with hints of cedar, sweet smoke and aged balsamic vinegar, as well as raisins, treacle toffee, vanilla and burnt oranges.
"On the palate, its woody, balsamic flavours shone through, along with a distant fruitiness, some charcoal and antiseptic notes, leading to a long, lingering aftertaste, with flavours of gentle smoke, tar and creamy fudge."
Space sample: "Its intense aroma had hints of antiseptic smoke, rubber and smoked fish, along with a curious, perfumed note, like violet or cassis, and powerful woody tones, leading to a meaty aroma.
"The taste was very focused, with smoked fruits such as prunes, raisins, sugared plums and cherries, earthy peat smoke, peppermint, aniseed, cinnamon and smoked bacon or hickory-smoked ham. The aftertaste is intense and long, with hints of wood, antiseptic lozenges and rubbery smoke."
From the given descriptions, I can make no prediction as to how the flavor of one would differ from the other. The description contains only differences that I would expect from two booze tasters tasting the same booze, or from one booze taster tasting the same booze twice but thinking it's different. Or perhaps someone could translate it to English for me?
Don't waste your vote! Vote for whoever you want, unless you live in a swing state it won't matter anyways
Whiskey is a distilled beverage, basically "dead" so to say. Some wines (granted, not all) still have some micro-organisms when they're bottled. Not really countering your point, mind you, just adding in some precisions.
There's nothing like $HOME
The amount of change in a scotch whiskey is absolutely tiny after it has been put in a bottle. There are almost no reagents available in a normal bottle with there being a tiny amount in the air trapped under the lid / cap / cork and the tiny tiny tiny amount of tannin that was leached out of the timber during ageing. If this was a glass vial I expect the air quantity to be even lower.
The only real changes you may get are where the bottle goes through too wide a heat range and as a result pushes and pulls air past the seal.
Note this is different from say Bourbon which does age in the bottle, in particular because it still has a high tannin level when bottled. Taking the example of your cherry infusion you have introduced a significant amount of sugar to the mix and a number of reagents so it is much more inline with a wine then a distillate spirit at the time you bottle it.
Of course they tasted different. Due to relativity, the one on the ground aged longer.
Since when does the ISS belong to NASA? The headline is misleading - other countries own the majority of it, and Russia is already planning to recycle their bits when the ISS is scrapped.
const int one = 65536; (Silvermoon, Texture.cs)
SJW, n: "Someone I don't like, and by the way I'm a fuckwit" - AC
Star board aged port? You'll have your hands full with confused seamen.
They actually did a precise chemical analysis, in addition to tasting the whisky.
http://www.nytimes.com/2015/09/04/science/space-whisky-glass.html?_r=0
The article says that the whisky had lower amounts of compounds that are typically extracted from the oak. Most of what I could find online is pretty light on the details of what's different chemically, but there was definitely more done than tasting.
M-I-Z
kU still sucks!
Is it the goal seeked science originated by marketing departments that you like?
Did you really think that after oodles of money was spent on this "experiment" that the answer would be "it tastes the same"?
This is reminiscent of the space souvenir industry in the 1970's, where trinkets that had been "in space" possessed some fetishistic value for collectors.
This isn't science at all. The determination of "it tastes different" was made by those with the profit motive to declare as much.
This is the sort of "science" that nobody should like.
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GO (fuck yourselves) NASA!!
What's NASA got to do with this?
This was the result of Ardbeg Distillery being invited by a company called NanoRacks to send a vial of whiskey up in a Russian rocket to the International Space Station - which is run by five participating space agencies, only one of which is NASA.
You want to damn an entire agency because a single vial of liquid was taken into space? I'm sure there have been plenty of experiments on different food stuffs in space, but you think that on this occasion this one example shows them to be a sham. Sorry, but that is a textbook case of overreaction. I bet you are still hurt from having your crayon-written application to be an astronaut denied. Or maybe you are just mad that NASA keep producing findings of studies that are at odds to your beliefs about global warming.
Plus, FINALLY, they tell us exactly how they 'aged' the whisky (normal aging entails long-term storage in 'previously used' charred oak barrels).
In the Ardbeg experiment, 32 vials, each with six milliliters of unaged whisky, were sent to the space station in 2011 and then mixed with oak shavings. After 971 days of aging, the whisky returned to Earth last year to be compared with samples that had been aged on the ground. Dr. Lumsden and a panel of experts sniffed and tasted, and he ran them through a battery of chemical analyses.
Tiller's Rule: Never use a word in written form that you've only heard and never read. You will end up looking foolish.
You want to damn an entire agency because a single vial of liquid was taken into space?
Only if it was over 3 ounces.