Here it is, in all its glory, at long last. TTB’s “areola” policy.
From time to time, depending on the circumstances, TTB will say these particular body parts are “obscene” or “indecent” and must be covered. Here is a recent example of such a rejection. It says “Please cover the areolas on the woman.” And these, by way of another example, are certainly well covered.
The label above is Amethystos dry white wine, from the Drama region of Greece.
Champortini
On many labels, it can be difficult to draw the line. For example, it is tough to say whether this PimpnHo label (also by Weibel) goes too far.
But then again, it is fairly clear that Champortini went quite a bit too far.
It suggests Champagne but does not qualify to be labeled as Champagne. It suggests Port but does not qualify as Port. It sounds a lot like martini, but has none of the traditional martini ingredients. This puts the brand out in some rough waters, without the safe harbor of an approval before the crucial 2006 grandfather date set forth here.
Any one of these issues might have been enough to sink this brand, but putting all these issues together, it would be a great surprise if the brand did not sink. It apparently lasted from April 27, 2007 (the date of the first approval) until a little after February 20, 2008 (the date of the third and final approval, as above). There is no trace of this brand’s survival at the Champortini website shown on the label.
Beer made with Saliva
We were perusing some lists of shockingly exotic alcohol beverages. Nestled among the Baby Mouse Wine and the Mare’s Milk Wine, we found, at long last, the beer made with human saliva. It is otherwise known as chicha and it goes back thousands of years, to roots in the Andes region.
The above video does an excellent job of describing why anyone would chew up maize, add some saliva, and then brew it into beer. The Dogfish site further explains:
The most exotic and unique component of this project, from the perspective of the American beer drinker, happens before the beer is even brewed. As per tradition, instead of germinating all of the grain to release the starches, the purple maize is milled, moistened in the chicha-makers’ mouths …, and formed into small cakes which are flattened and laid out to dry. The natural ptyalin enzymes in the saliva act as a catalyst and break the starches into more accessible fermentable sugars. On brewday the muko, or corn cakes, are added to the mash tun pre-boil along with the other grains. This method might sound strange but it is still used regularly today throughout villages in South and Central America. It is actually quite effective and totally sanitary. Since the grain-chewing (known as salivation) happens before the beer is boiled the beer is sterile and free of the wild yeast and bacteria you would find in modern Belgian Lambics.
The New York Times adds that “In other words, they spit in the beer.”
Liquor Sicle
This Liquor Sicle label features a prominent reference to “Liquor.” This has become rare. Where did the term come from, and where did it go?
The Online Etymology Dictionary defines “liquor” this way:
early 13c., likur “any matter in a liquid state,” from O.Fr. licour, from L. liquorem (nom. liquor) “liquid, liquidity,” from liquere “be fluid.” Sense of “fermented or distilled drink” (especially wine) first recorded c.1300. To liquor up “get drunk” is from 1845.
It is semi-ironic that this term is being applied to one of the few TTB products that is not intended to be consumed in a “liquid state.” From way back in 1892, here is a court struggling with the term, and trying to find the distinction between beer and liquor.
In a further irony, the term is probably used more commonly, these days, on malt beverages (such as Colt 45) compared to distilled spirits. “Malt liquor” goes back to at least 1937, and Alvin Gluek secured a patent on it in 1948.
Artichoke Liqueur
In the last post, we covered digestivs. We listed a few famous ones, but we neglected Cynar. Cynar is a liqueur that happens to feature artichokes (Cynara scolymus), of all things.
Although most people associate fruits and grains with alcohol beverage production — well before vegetables — the use of vegetables is extremely common. Potatoes and beets are widely used to make spirits. I don’t see a lot of artichoke wines, or those made from potatoes or beets, but here is at least one vegetable wine.
Remove the Word "Digestif"
Fernet-Branca has been well known around the world as a “digestiv” since about 1845. The above poster shows Fernet-Branca described as a “digestivo.” By contrast, the US label, on the right, bears no reference to this key term.
TTB does not allow any reference to digestif, digestiv or similar. Here is an example of a recent rejection, wherein TTB explains that the term is not allowed, and why. TTB regards it as a therapeutic claim.
Eric Asimov explains:
Digestives were historically intended as palliatives, meant to counter all sorts of ailments and physical imbalances. They may no longer be assigned quite the same medicinal value today as they were a few hundred years ago, but count me among the many who believe they can help to settle that queasy feeling.
Fernet-Branca is one of the more famous examples of a digestif, but there are others, such as Fernet Stock, Escorial, Becherovka, Averna, bitters, amaro, etc. In general, digestifs are intended to be consumed after a meal, with dessert of coffee. By contrast, aperitifs, such as Aperol and Campari, are most often served before meals.
