The experiment with Château Pétrus wine (2000 vintage) was conducted by the startup Space Cargo Unlimited.
In November 2019, 12 bottles of elite beverage were sent to the ISS, where they were aged for 14 months. In March 2021, at a tasting in Bordeaux, experts noted that the "space wine" was noticeably different from the earthly samples of the same year: it retained more freshness, acquired a brick-rose hue, and new aromas reminiscent of rose petals and campfire. Scientists linked this to accelerated aging in microgravity and radiation conditions, which altered the chemical bonds of tannins.
The whisky experiment was conducted by the Scottish distillery Ardbeg from 2011 to 2014. Instead of whole bottles, vials with distillate and charred oak particles were sent into orbit. The study showed that in weightlessness, the extraction process of wood substances occurs differently: oak particles do not settle but constantly interact with the alcohol.
As a result, the "space whisky" acquired a much more intense smoky and resinous aroma with notes of antiseptics and smoked fish, which was significantly different from the soft fruity notes of its earthly counterpart.
