By GB News (World News) | Created at 2026-10-05 04:55:56 | Updated at 2026-10-05 06:23:45
1 hour ago
Whisky will be distilled in space for the first time in a new experiment.
Engineers in Scotland and Japan will plan to put Scotch on a rocket in 2028, sending a satellite containing samples of whisky and its base ingredients on a five-year mission orbiting the Earth.
Scientists hope the frequent changes between extreme heat and freezing cold experienced by the whisky as it rotates the planet could speed up maturation.
If successful, future production of space-aged whisky could emerge. Researchers expect the spirit to have "very bold" flavours as a result of its journey.
Dr Gilles Bailet, of the University of Glasgow, said students had travelled to Japan to help develop the cubesat - a small cube shaped satellite - which will contain the tiny whisky samples.
The space technology lecturer said: "We want to see what the effect of a space environment is on the aging of the whisky."
He added: "We've got the best people here in Scotland to be able to inform that, with centuries of experience, so we can bring this whisky experience into space."
The current plan for the whisky experiment – nicknamed "Space Puffin" – is to launch the cubesat in 2028 on a SpaceX supply mission to the International Space Station, before deploying it into orbit from the Japanese module of the space station.
Engineers in Scotland and Japan will use a CubeSat, similar to the one pictured, to distill whisky in space
WIKIMEDIA/SVOBODAT
The cycle of whisky breathing as it ages is not fully understood, but cycles may happen much faster in space, Dr Bailet said.
He added: "We build our spacecraft to be able to get an environment which is better for the whisky, but this wood will breathe faster than on Earth.
"And so we are hoping that we'll be able to accelerate the ageing to be able to get something more interesting."
The cubesat will feedback data such as the whisky's colour and chemical composition back to the team on Earth.
Dr Giles Bailet believes the whisky could have 'very bold' flavours, but will not be tested
UNIVERSITY OF GLASGOW
On the ground, whisky is produced by mixing barley with water and yeast, producing ethanol as a byproduct.
The team's system will demonstrate how ethanol can be extracted in orbit.
The cubesat and potentially uniquely-flavoured whisky will not be recovered at the end of its five-year mission, but Dr Bailet said he is keen to scale up whisky maturation in space and develop a system for launching Scotch out of orbit and returning it to Earth.
He said: "We are really keen to be able to actually fly a full whisky-making system, with a full cask, if we're able to collaborate with investors or other people interested about it.
The cubesat will be taken to space by SpaceX Starship (pictured)
GETTY
"But it's totally in the realm of possible to bring back something like a litre of whisky within the next three to five years."
The cube will not have a full whisky cask on board, but will have small wood chips in liquid samples.
Distilleries in Scotland and Japan are expected to contribute the whisky.
Dr Bailet said: "Previous research has suggested that the microgravity of space may allow us to grow larger, purer chemical crystals and to fold proteins in new ways.
"Big questions still remain over how we might actually do chemistry in space, however, and this project aims to provide some answers.
"Whisky gives us a very recognisable, very well-understood model for studying and monitoring biological and chemical processes in microgravity."
