HONG KONG: Whisky that was sent to space along with particles of charred oak nearly four years ago, has come back home. Now, the whisky tastes better as a result of its enhanced character and flavor, said its creator. In October 2011, a vial of unmatured malt was sent to the International Space Station (ISS) from the Ardbeg Distillery on Islay. It was sent in a cargo spacecraft.
Experts kept another vial of the same whisky at the distillery in order to compare the both. Last year, the vial of whisky returned to Earth, and it has been found in a number of tests by the distillery that the space samples were definitely different from those kept on Earth. As per Ardbeg, it could have important suggestions for the whisky industry.
According to the experts, the experiment was aimed at investigating effect of micro-gravity on behavior of terpenes, compounds that give flavor to many wines, spirits and foods.
As per Dr. Bill Lumsden, Ardbeg’s director of distilling, samples from the space were different, and when he nosed and tasted them, it was observed that most of smoky, phenolic character of Ardbeg revealed different smoky flavors that he had never tasted before.
According to him, “Our findings may also one day have significant implications for the whisky industry as a whole. In the future, the altered range of wood extractions could lead scientists to be able to detail the ratios of compounds expected in whiskies of a certain age”.
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