Apparently, connoisseurs of fine whisky will go to the ends of the earth to enjoy a good drink.

A Glasgow distillery is betting that a whole lot of people will want to sip the Scotch that Sir Ernest Shackleton had with him on his Antarctic adventure. Three crates of the explorer’s whisky spent a century forgotten and frozen to the rock underneath the hut he used as a staging ground for his attempt at the South Pole. Once they were discovered, it took another four years of strategizing before the crates could be safely removed, followed by a sojourn in New Zealand where the bottles were thawed under precise laboratory conditions, a private jet ride back to Scotland, and eight weeks of exacting analysis. Now Shackleton’s Antarctic whisky has been recreated and is ready for mere mortals to drink.

Whyte & Mackay, the company that now owns the distillery that made Shackleton’s spirit, announced that it had tasted the original blend, deemed it delicious and created “an exact replica” for public consumption.

Fifty thousand bottles will go on sale for $160 a piece, with 5 percent of each sale being donated to the New Zealand nonprofit responsible for conserving Shackleton’s hut.

Will it be a hit? Almost definitely.

For two big reasons. First, the affluent – particularly travelers – have always sought out authentic historical experiences, second only to cultural activities (and often lumped together). Those who live aboard The World, the largest residential yacht on the planet, are a perfect example of the endless search for unique historical experiences. About 30 of them were fortunate enough to honor Shackleton by participating in a ceremony that included a consecratory shot of whisky at his gravesite in Antarctica after emulating part of his journey to Stromness Whaling Station (with the grand-nephew of Shackleton as part of the party).

Here’s a question though, for an audience that values such unique experiences, is 50,000 bottles too many? If I was calling the shots at Whyte & Mackay, I would up the price and knock down the amount produced by at least half, let them have a taste of this whisky that has already been declared “delicious,” then reintroduce it in a year or two.

The second reason the affluent will love Shackleton’s whisky? They’re a bunch of booze hounds. Apparently, the more you make, the more you drink.

Cheers!