Back in November last year, I wrote about an expedition to recover some crates of whisky left in Antarctica by Shackleton in 1909. The original distillers, Whyte & Mackay, hope to duplicate the blend and re-market it. In February this year, I reported that the recovery team had achieved success.
The deep-frozen whisky has been taken to Canterbury Museum in Christchurch, New Zealand. A careful and highly scientific project is now under way to thaw the whisky and analyze it.
The Museum team is blogging about the process on an ongoing basis, including posting video clips now and then. The latest blog entry, from August 4th, reads in part:
Over the past 48 hours the ice in the crate has receded significantly, allowing closer investigation of the straw bottle covers. In and around the bottles and straw are penguin feathers and volcanic scoria, blown in under the lid over the last 102 years. As the scoria dries out it is helpful to remove it to allow air to circulate to the still frozen layers beneath. The straw is delicate, and the scoria is abrasive, so removing it is done through a combination of brushing, scooping and vacuum lifting depending on where the scoria is.
There's a video clip too, which you'll find at the link.
Hundred-plus-year-old single malt scotch! Hmm . . . I wonder how many members of the museum staff are lining up to volunteer for the taste test once it's defrosted?
Peter
1 comment:
My understanding is that whiskey does not age/change after it leaves that barrel. Still it would be fun to try.
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