A team of scientists has begun the first analysis of a whisky matured in Antarctica, aiming to determine what three years at temperatures as low as -35°C did to the spirit's maturation, chemistry and taste.
Summary from sourceA team of scientists has begun the first analysis of a whisky matured in Antarctica, aiming to determine what three years at temperatures as low as -35°C did to the spirit's maturation, chemistry and taste.
Summary from source