Why whisky flies to space?On a question, what whisky are better, nearly a half of respondents will surely answer - Scottish, as much again will tell - Irish. Nobody challenges powerful advantages of drinks from Ireland and Scotland whose high qualities were formed for centuries. But times change.
For the last decade the Japanese company “Santori“ (Suntory Holdings Ltd.) surely “gains steam“, winning one prestigious award for another. At last at the end of last 2014 flank of one-malt Yamazaki whisky (Yamazaki) for the first time was given the prestigious award “Bible of Whisky“ (Whisky Bible) that gave to experts the grounds to claim that “Santori“ makes the best whisky in the world. Rich, deep, mysterious, indescribable - descriptions of tastes and aromas of products of the company abound with all these epithets.
History of the Japanese whisky began in 1918 when somebody Masatak Taketsura (Masataka Taketsuru) went to Glasgow to study organic chemistry. Study ended with the fact that Taketsura fell in love with scotch whisky, and having come back home, founded the first Japanese distillery.
History 90 years long does not impress if to compare to century traditions of production of whisky in Ireland or Scotland. Even more amazingly the fact that Japanese achieved good results, operating with insignificant resources. If it is possible to find hundreds of initial components for mixing of commercial grades of whisky in Scotland, then at the disposal of “Santori“ only two malt distilleries and one distillery.
In what a secret of success of the Japanese whisky? Representatives of the company, of course, do not hurry to reveal the secrets, evasively referring to hot damp summer and cold winters of Japan. But the main reason - in scientific approach. The company spares no expense for researches.
On August 19, 2015 the Japanese cargo space ship “Konotori - 5“ started (HTV - 5 Kounotori). Together with six tons of other payload it brings to the International space station of Santori whisky. The purpose of sending expensive and prestigious drink to space at all not in pleasing astronauts with an unexpected gift. Whisky in this case - object of scientific researches.
It is no secret that taste and aroma of the majority of alcoholic drinks, excluding unless, beer, with endurance becomes deeper and softer. But why and as it occurs, scientists do not know yet.
Without being content with the fact that their whisky is already called the best in the world, vinokura from “Santori“ together with researchers from several Japanese scientific institutions are going to check how gravitation influences processes of aging of noble drink. The scientific team plans to make a series of experiments with whisky to understand alcoholic secrets.
The program of researches called “Identification of the mechanism of mitigation of alcoholic beverages“. The samples taken into an orbit will divide into two groups. The first will spend on ISS year while the second will be studied in the conditions of zero gravity within two years, perhaps, and longer.
By the way, the Japanese whisky - not the first space drink. In 2009 in Japan, and this spring - and in the USA, put the beer made by means of the yeast which visited an orbit on the market.