Ardbeg announces ‘groundbreaking’ space whisky results
Ardbeg has revealed “groundbreaking” results following its study on the effect of micro-gravity on whisky ageing, which delivered “noticeably different” flavours.
Ardbeg Distillery has released the results of its space mission, which began in October 2011The experiment dates back to October 2011 when vials of Arbeg new-make spirit distillate and shards of Ardbeg casks were sent to the US National Lab on the International Space Station by the Islay distillery’s partner, US space research company NanoRacks LLC.
In the hope of discovering the impact micro-gravity (zero gravity) has on the behaviour of terpenes – the “building blocks” of flavour for numerous foods, wines and whiskies – the samples orbited the earth 200 miles above its surface a at speed of 17,227 miles per hour for nearly three years.
The vials were then analysed alongside controlled samples that had been looked after at the Ardbeg Distillery by Dr Bill Lumsden, Ardbeg’s director of distilling and whisky creation, independent whisky experts and scientists.
Three out of four stages of analysis revealed “major differences” between the two samples.
“The space samples were noticeably different,” commented Lumsden. “When I nosed and tasted the space samples, it became clear that much more of Ardbeg’s smoky, phenolic character shone through – to reveal a different set of smoky flavours which I have not encountered here on earth before.
“Ardbeg already has a complex character, but the results of our experiment show that there is potentially even more complexity that we can uncover, to reveal a different side to the whisky.
“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.”
The research concluded that gravity has a “very real effect on the maturation of spirit”, following further analysis of different types of wood extractive compounds.
“It’s hard to find companies willing to be pioneers,” said Jeffrey Manber, CEO of NanoRacks, who teamed up with Ardbeg for the space experiment. “To have a partner like Ardbeg that is willing to make this sort of commitment augurs well for the future of commercial space research into flavourings and what it changes for consumer products in general.”
To mark the publication of the findings, Ardbeg Distillery has released the final bottling of Ardbeg Supernova to the Ardbeg Committee.
Earth sample tasting notes
Lumsden said: “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 tasting notes
Lumsden observed: “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.”
