In many areas, TTB is fairly literal-minded. For example, if you are bound and determined to mention energy on your label, you are unlikely to get very far, without much regard to context, as in this example. Likewise, good luck if you want to use the term “organic” on anything not in line with the organic rules.

In other areas, though, TTB will view a term much less literally. Mother’s Milk Shiraz is one such example. As best I can tell, it contains no milk. There is a recognition that the term is not to be taken seriously, even though it is quite possible to make a wide variety of alcohol beverages with and from real milk. This vodka distilled from milk is but one example.

If you gave up Mother’s Milk before third grade, you may prefer Dragon’s Milk. Another alternative is Devil’s Milk. Even without ingredient labeling I am reasonably sure that the Devil contributed no milk whatsoever to DuClaw’s ale.

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If you’re getting a little weary of “Toasted Whole Wheat Flakes” it might be time to consider Lancaster Milt Stout. It’s made with lactose and without preservatives according to the label. Wki explains:

Milk stout (also called sweet stout or cream stout) is a stout containing lactose, a sugar derived from milk. Because lactose is unfermentable by beer yeast, it adds sweetness, body, and calories to the finished beer. Milk stout was claimed to be nutritious, and was given to nursing mothers, along with other stouts, such as Guinness. The classic surviving example of milk stout is Mackeson Stout, for which the original brewers claimed that “each pint contains the energising carbohydrates of 10 ounces of pure dairy milk”. In the period just after the Second World War when rationing was in place, the British government required brewers to remove the word “milk” from labels and adverts, and any imagery associated with milk.

Another choice, and not necessarily a good one, is Jersey Summer Breakfast Ale. It’s made by Cricket Hill Brewing of Fairfield, NJ. Their blog describes it as:

A breakfast ale as fresh and full with flavor as a day down by the shore. … Pairs as well with bacon and eggs as it does with a back yard barbecue, and a delicious accompaniment to your morning coffee and a wonderfully refreshing alternative to your watery yellow lawnmower beer.

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Yes, it’s official. You can make spirits from just about anything. Duncan Holaday is determined to show us how. Here is Vermont White Vodka, distilled from 100% Milk Sugar, according to the label. The website for Duncan’s Spirits, of St. Johnsbury, Vermont, says:

Inspired by traditional Tuvan milk vodka, this hand-made vodka is triple distilled from pure milk sugar and Vermont spring water. Crystal clear, smooth and with a delicate nose, this vodka is excellent straight and chilled, perfect in a white Russian.

After a year and a half of designing, building and perfecting, the distillery burned to the ground the night before their first delivery. Daunted but not defeated, they rebuilt the distillery, this time with more efficient stills and a wood-fired steam boiler for power. Within six months they were distilling again, and in August 2001, Vermont Spirits made its first appearance in Vermont liquor outlets.

Tuvan milk vodka is mighty obscure; good luck finding any information beyond this. To go with the White, Duncan’s also has Vermont Gold. It is “Distilled from 100% Maple Sap.” Sounds expensive.

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