And then there is this:
The Japanese brewing and distilling company said this week it would send a total of six samples of its whiskies and other alcoholic beverages to the International Space Station, where they will be kept for at least a year to study the effect zero gravity has on aging.
According to a spokesman at the company, the samples, which will be carried in glass flasks, will include both a 21-year-old single malt and a beverage that has just been distilled. Research has shown that whisky aged in an environment with little temperature change, convection of fluids and shaking tends to be become “mellower,” he said.
Hongo, Jun. “Suntory Plans Space-Aged Whisky”. Japan Real Time. 31 July 2015.