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		</div><p>Whiskey that was fired into space almost four years ago as part of an experiment has returned to earth with enhanced flavour and character, according to its creator.</p>
<p>A vial of unmatured malt from the Ardbeg Distillery on Islay was sent to the International Space Station in a cargo spacecraft in October 2011, along with particles of charred oak.</p>
<p>Another vial of the same whiskey was was kept at the distillery for comparison.</p>
<p>It retuned to earth last year and a series of tests by the distillery found that the space samples were “noticeably different” to those kept on earth.<br />
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<p>Ardbeg believe it could have “significant implications for the whiskey industry”.</p>
<p>The experiment was designed to investigate how micro-gravity would affect the behaviour of terpenes, compounds that give flavour to many foods, wines and spirits.</p>
<p>Dr Bill Lumsden, Ardbeg’s director of distilling, said: “The space samples were noticeably different. 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.</p>
<p>“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 whiskey.</p>
<p>“Our findings may also one day have significant implications for the whiskey industry as a whole.</p>
<p>“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.”</p>
<p>Ardbeg was invited to take part in the space experiment by US space research company NanoRacks, who praised the distillery for being “pioneers”.</p>
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