The Japanese experiment module known as "Kibo" is planning to test the world's best whisky samples in the International Space station (ISS). The vision of this experimentation is to analyze the zero gravity effects on the process of ageing and tendency to acquire mellowness.

The samples collected are meant to be stored in glass flasks and are not available for public use. The duration for which the samples will remain in space is about one to two years before any further tests are conducted as stated in a report by the Wall Street Journal.

According to the report, sampling will depend on the number of years it would have to stay in space as the mellowness develops over a prolonged phase.

The beverage will be loaded on H-II Transfer Vehicle No. 5 (HTV5) or Kounotori5 and is expected to launch on August 16th from JAXA's Tanegashima Space Centre.

The researchers from Suntory center look forward to test the mellowness of the alcohol in convection Free State through simple taste test. They are also keen to study the underlying complex molecular structural changes that occur due to microgravity in space.