Summary:
- Alaska Airlines and Hawaiian Airlines have unveiled an enhanced onboard beverage programme featuring a new international Business Class wine selection and Stumptown Copilot Cold Brew.
- The refreshed offering combines premium global producers with West Coast and Hawaiʻi-based brands to elevate the passenger experience across multiple cabins and routes.
- Hawaiian Airlines has also introduced the Tide & Vine wine programme, linking the inflight experience with environmental stewardship through support for ocean conservation initiatives.
Alaska Airlines – a Corporate Partner of the FTE Digital, Innovation & Startup Hub – and Hawaiian Airlines are unveiling a hand-selected beverage lineup designed to enhance every journey. Headlined by a new world-class international Business Class wine programme and the debut of Stumptown Copilot Cold Brew on select domestic flights, the refreshed offerings bring together premium global producers and standout West Coast brands for a distinctly modern onboard experience.
“As summer travel ramps up, we’re excited to introduce a beverage programme that truly reflects what today’s guests are looking for when it comes to quality, craftsmanship and sense of discovery,” said Mark Krolick, Managing Director of Products and Guest Experience, Alaska Airlines. “Designed to enhance the onboard dining experience in every cabin across both Alaska and Hawaiian, these offerings reflect our commitment to delivering exceptional quality while highlighting brands connected to the West Coast, Hawaiʻi and beyond.”
Alaska Airlines is expanding its partnership with Stumptown Coffee with the debut of Stumptown Copilot Cold Brew, now offered exclusively onboard select domestic Alaska and Reykjavík routes. Crafted in small batches using ethically sourced beans, the bright, full-bodied cold brew features a smooth, chocolatey finish and just two ingredients: coffee and water.
Stumptown Copilot Cold Brew will be complimentary for Alaska’s First Class and Premium Class guests and available for purchase for guests seated in the Main Cabin.
“In 2011, our first cold brew stubby took Stumptown beyond the café,” said Kelly McCann, Senior Manager of Product and Innovation, Stumptown. “Now, with Copilot Cold Brew and our partners at Alaska, we’re taking Stumptown cold brew to new heights. We hope you enjoy the ride.”
At the heart of this summer’s launch is a newly curated international Business Class wine programme designed to elevate the international flying experience across both Alaska and Hawaiian. Rolling out across long-haul routes, the programme reflects a shared investment in enhancing the onboard food & beverage offering for guests travelling internationally.
Whether flying on Alaska or Hawaiian, guests travleling internationally this summer will enjoy a thoughtfully curated wine selection designed to complement the onboard dining experience. With sophisticated flavour profiles designed to pair with the airline’s multi-course menus, this investment across both brands underscores a shared commitment to delivering a premium, restaurant-quality food & beverage experience in the sky.
Hawaiian Airlines is introducing Tide & Vine, a new Main Cabin wine offering inspired by the spirit of the Islands and the ocean that surrounds them. Available onboard now, the Tide & Vine programme includes a red blend, white blend and brut bubbles, each crafted to bring a sense of place to the inflight experience.
Beyond the glass, a portion of the proceeds from the Tide & Vine programme support Mālama Maunalua, a non-profit dedicated to restoring and protecting Oʻahu’s Maunalua Bay. The partnership builds on Hawaiian’s existing relationship with Mālama Maunalua through the airline’s Team Kōkua volunteer programme, deepening a shared commitment to caring for the ocean that connects communities. In recognition of World Oceans Day, approximately 25 volunteers from Hawaiian and Tide & Vine joined Mālama Maunalua to help pull invasive algae from the nearshore waters of Maunalua Bay. Volunteers extracted more than 260 pounds of gorilla ogo, prickly seaweed and leather mudweed. Over the past 17 years, Mālama Maunalua’s ‘Great Huki Project’ has removed 4 million pounds of these invasive species from 27 acres of the bay.
This summer’s beverage refresh complements Alaska and Hawaiian’s broader food and beverage programme, reinforcing the airline’s focus on delivering thoughtful, high-quality experiences at every touchpoint. From chef-driven meals to premium beverage offerings, each element is designed to work together, whether guests are celebrating with champagne in a Suites cabin or pairing a refreshing cold brew with our elevated onboard cuisine en route to their destination.
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