University of Glasgow to launch cubesat for first whisky aging experiment in orbit

A University of Glasgow team, led by Dr Gilles Bailet, is preparing a cubesat called “Space Puffin” to carry whisky samples into low Earth orbit in 2028. The satellite will ride a SpaceX resupply mission to the International Space Station, be released from the Japanese module, and spend up to five years in space, where temperatures swing between minus 150 °C and 200 °C every 90 minutes. Small wood chips inside the cubesat will simulate cask breathing, while onboard sensors transmit data on colour and chemical composition back to Earth.

The study seeks to see if the rapid thermal cycling and microgravity can speed up ageing, potentially creating “very bold” flavour profiles and informing future orbital factories for pharmaceuticals. Although the satellite will not be retrieved, the team hopes to eventually launch a full-scale whisky-making system and return a litre of matured spirit within three to five years. The initiative is supported by a grant from distillery-design consultancy Allen Associates and involves collaboration between Scottish and Japanese distilleries.