ScienceActually<p>In 2011, a vial of Scotch whisky distilled by Ardbeg was sent to the International Space Station (ISS) to study how microgravity affects the whisky's maturation process. This experiment was part of a study on terpenes, the organic compounds responsible for flavor and aroma in whisky.</p><p><a href="https://sfba.social/tags/science" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>science</span></a> <a href="https://sfba.social/tags/sciencefacts" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>sciencefacts</span></a> <a href="https://sfba.social/tags/whisky" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>whisky</span></a> <a href="https://sfba.social/tags/whiskey" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>whiskey</span></a> <a href="https://sfba.social/tags/ardberg" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>ardberg</span></a> <a href="https://sfba.social/tags/terpenes" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>terpenes</span></a> <a href="https://sfba.social/tags/iss" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>iss</span></a> Ardbeg</p>