The Science-Backed Cocktail Strategy That Frequent Flyers Are Using to Actually Enjoy Drinks at Altitude

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You’ve probably noticed it before: that glass of wine you ordered somewhere over Kansas tastes dull, or your go-to whiskey sour seems weirdly off. You’re not imagining things. Your taste buds are literally working differently at 30,000 feet, and understanding why can transform your in-flight drinking experience.

What’s actually happening to your palate up there

The cabin environment creates a perfect storm of sensory interference. Nutritionist and food writer Joy Skipper told Condé Nast Traveler, “Flying can have a noticeable effect on our taste buds due to the low humidity, which can drop as low as 10-20%. This dry environment can impact the mucous membranes in our mouths and noses, reducing our ability to taste and smell. The lower air pressure at high altitudes can also affect taste perception—sweet and salty tastes less prominent, whilst bitter, sour and spicy flavors are unaffected.”

That 10-20% humidity is lower than what you’d experience in most desert climates. Your nose and mouth d...