On August 26, Moët Hennessy Diageo (MHD) opened the "ARDBEG SPACE BAR on Planet Peat," a pop-up bar serving limited-edition cocktails featuring its single malt whisky, Ardbeg, at the "B.E.HOUSE HIBIYA Bar" in Ginza (7th floor, NOCO, 5-6-5 Ginza, Chuo-ku, Tokyo). The bar will be open until September 14. Ardbeg, founded in 1815 on the Scottish island of Islay, has been conducting space experiments on the International Space Station (ISS) since 2012, becoming the first whisky to travel into space. The project involves transporting molecules extracted from Ardbeg and pieces of charred barrel wood to the ISS via rocket, where the whisky's aging process is observed in zero gravity. By comparing observations from the distillery on Earth with those from the research facility, the impact of gravity on whisky barrel aging is clarified. Ardbeg will then return to Earth in September, completing its mission.

The theme of this pop-up bar is that space experiment and the distinctive smoky taste of Ardbeg. In addition to a comparative tasting of three of Ardbeg's classic whiskies, "Ardbeg 10 Year Old," "Ardbeg Uigedal," and "Ardbeg Corryvreckan," you can also enjoy an Ardbeg-based cocktail, developed in collaboration with Hibiya Bar.

There will be a total of five cocktails on offer. Ardbeg is mixed with lime and ginger ale, blended with black sesame seeds. The menu also features a variety of innovative drinks, including the "Black Hole" (¥950) topped with bubbles, the "Planet Peat" (¥950) poured into a glass filled with grape candy, and the "Space Mint Julep" (¥1,050) frozen drink, served with dry ice creating a smoky atmosphere. Other eye-catching items include the "B.I.G (Bill's Islay Galaxy)" (¥10,000), a punch cocktail perfect for sharing with a group, and the "Peat Charge" (¥500), an advec jelly packaged like space food and distributed in limited quantities during events held at the bar. Original smoked dishes are also available to complement the drinks. Robert Stockwell, Single Malt Ambassador, visited the bar for its pre-opening on the 25th and commented, "I hope many people will enjoy this ultimate Islay malt whiskey, the peatiest and smokiest, that has traveled the world." Ardbeg is made using peat as fuel to dry the barley malt used as an ingredient in the manufacturing process, which gives it a unique and complex flavour.

Bar hours are from 5pm to 11:30pm, and cafe hours are from 2pm to 5pm except on September 1st, 5th, 10th and 11th, when the Single Malt Seminar is held.