CATHAY PACIFIC BETSY, THE FIRST AIRLINE BEER
Frequent travellers already know that food tastes different thousands of miles in the air. For example, the combination of dryness and low pressure reduces the sensitivity of your taste buds by 30% according to a study commissioned by Lufthansa. Over the past few years, different airlines have developed menus to specifically address this challenge including selecting wines that are optimised for drinking in pressurised cabins.
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