While chemical analyses showed little to no deviation in the whiskey's molecular structurei.e. the compounds that affect flavor and ABVa taste test revealed a markedly different flavor profile from whiskey that had matured on Earth. (We're so glad we finally got to write that sentence.) Whereas the terrestrial version has a woodsy nose and a soft, smoky flavor, the space whiskey did not.
As reported by Ardbeg Distillery:
"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," said Ardbeg. "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."
All in all, not a whiskey we would drink, but one we're quite glad exists. And with more brands shooting whiskey (and in one case, Kombucha) into orbit to study the effects of zero gravity, we expect more practiced (and delicious) innovations to be hitting store shelves sometime soon.
H/t Washington Post
Copywriter, cold brew advocate, purveyor of handcrafted birthday haikus since 2009.