Not in basements anymore, company now stores liquor bottles in the depths of the sea; here’s why

New Delhi (The Uttam Hindu): Liquor is no longer being aged underground in traditional basements—it is now being matured deep under the sea. A company from Chile has begun using this unique method on a large commercial scale to age wine.

A special ‘cellar’ created beneath the sea

For wine enthusiasts, this development is nothing short of surprising. Traditionally, wine is aged for years in dark, underground cellars to enhance its quality. However, a Chilean company has changed this practice by creating special cellars on the seabed. Under this method, wine bottles are placed deep underwater so that the natural marine environment influences their aging process and flavor.

Why choose the depths of the sea?

There are clear scientific reasons behind this unusual experiment. One major advantage is the stable temperature underwater, which remains around 11 degrees Celsius throughout the year, considered ideal for wine aging. In addition, the seabed offers very low light exposure and constant pressure, creating cave-like conditions that are highly suitable for enhancing the taste and quality of wine.

Bottles remain underwater for 8 months to a year

According to the company, the wine bottles are not submerged for a short time but are kept underwater for periods ranging from 8 months to one year. Calcium-rich soil and rocks on the seabed help keep the bottles stable, preventing them from moving due to water currents. While this technique has been tested earlier in a few parts of the world, Chile is using it for the first time on such a large and commercial scale.