"Personally, I'm a little dubious as to whether gravity or its absence has much effect at all on the aging of whisky and its flavor molecules -- sending Scotch into space seems faintly gimmicky, especially since it is rather unlikely that orbiting whisky will turn out to be an easier, cheaper, better way to make great liquor than the traditional Earthbound method. I asked Ty Tyler, liquor scientist, whether he agreed.
Without the interference that gravity provides, there could be chemical attraction factors that would make bad components, like acids and minor alcohols, combine to form the good-tasting esters more efficiently. Also, there is a good chance that bad-tasting congeners, not normally produced in amounts large enough to taste, could appear. My bet would be a wait-and-see, with chances of being better by being in space being less than 50/50." By Paul AdamsPosted 04.10.2012 at 2:26 pm