When you’re bringing back the choicest drinks from a “spirited” holiday, how you pack your alcohol in your luggage for a flight could make or break things – quite literally. Spirits with 24 per cent to 70 per cent alcohol typically need to be checked in with proper retail packaging, but there are no regulations on those with less than 24 per cent alcohol by volume (abv), according to the Civil Aviation Authority. There are also no rules in place around the packaging condition of the liquids, so it’s on travellers to secure their own bottles. We spoke with avid travellers and alcohol experts about the dos and don’ts of flying with your favourite drinks. Here are the mistakes to avoid when packing alcohol for a flight.
Carrying carbonated drinks in checked-in baggage
You are allowed to carry carbonated drinks in checked-in luggage, but they pose a risk of exploding due to pressure changes in the cargo hold. While cargo holds in most commercial aircraft are pressurised, consider confirming with your airline before packing things up. Even so, spirits always run the risk of spilling or exploding, which is why it’s inadvisable to carry your seltzers and Champagne on a flight. If you still do, pack them up in individual airtight bags, and stuff them between clothes and objects to ensure minimal movement. You could also consider buying bottles at duty-free stores to bypass the 100ml limit and carry them with you in the cabin.
Using cellophane tape on the bottle
Despite all the preparation, there’s always the tiny possibility of drinks spilling and corks unscrewing, which is why it’s important to ensure that your bottle is completely sealed. Applying cellophane tape directly on the bottle could potentially damage it from the sticky adhesive and its odour. Instead, use a thread seal tape that may stick on itself and not the bottle, so that you don’t end up wrecking the label while unpacking. Seal cork-based bottles using paraffin tape to prevent any influence on the taste or scent of your drink.
Wrapping bottles in flimsy materials
There’s no knowing how your bags are going to be handled in transit. To avoid damage, skip the flimsy cellophane wrap and cover your bottles in thicker materials like thermocol. Specially designed wine-shipping packaging, as well as bubble wrap that is easily available, provides sound cushioning and prevents breakage. Using thick socks can further secure the bottle and prevent it from shaking or breaking during the flight.
Discarding the packaging canister
Trust us: the original retail packaging is worth the space it takes up. While the canister may seem like it’s occupying extra room, the metal case can serve as an added protective layer, especially in checked-in baggage. When travelling, research your destination as well as alcohol brands. Destinations like California have a thriving retail business, with most wineries and alcohol shops providing travel packaging so you don’t have to put in the extra effort. European destinations, on the other hand, are a network of small-scale wineries and distilleries, where you may not find bottles in sturdy packaging. So when visiting countries like Greece and Italy, you’d want to carry spare cases and covers from home.
Checking-in partially consumed bottles
As per regulations, travellers can carry up to 100ml of liquids in cabin baggage. For alcohol with 24 per cent to 70 cent ABV, up to 5 litres of spirits are allowed in checked-in baggage. However, bottles with partially consumed alcohol are prohibited on flights altogether. This means none of your bottles can have even a few sips of leftover liquid. Consider transferring the drink to a smaller bottle that can be properly sealed and packed for transit.
Opening wine right after a flight
While most alcohol stagnates once they’re transferred from barrel to bottle, wine continues to age. It’s a living, breathing spirit that gets affected by the heat, pressure and motion experienced in a flight. Even if you’re looking to celebrate your arrival with some red, it’s unwise to open wine immediately after landing. Let the spirit stabilise for at least 48 hours after arrival by keeping it standing, so the liquid doesn’t touch the cork.
With inputs from Subhasis Ganguly, founder of The Calcutta Malt and Spirits Club, and Hemanth Rao, founder of Single Malt Amateur Club.
