Re: Finally! Some serious scientific research.
No. Serious marketing.
In order for alcoholic drinks to mature correctly the liquid needs to have at least some minimal circulation in the cask. That naturally happens when gravity is at play. A good wine cellar has almost constant temperature so convection does not really play. Other factors however like density microchanges from evaporation of alcohol near the cask top, interaction of booze with the cask walls, etc play a similar role. These are _SLOW_ and this is why wine, whiskey, brandy and rakia are supposed to mature slowly.
That is also how you fake it and accelerate maturity. Freshly activate the wood by "burning" it in a microwave (it actually turns to charcoal at the edges), stick it into the maturation vessel, warm it up and provide stirring (standard lab teflon magnetic stirrers do nicely). Voila - here is your "mature" brandy in a week. Been there, done that.
Coming back to zero-G. None of that works in zero-G. There is no convection and a density change does not cause a flow in the liquid. Any change in the liquid will be limited to the brownian motion. So the Whiskey will either fail to mature or will taste like shit.
This is marketing, not science.