Other Milk began...
in a Chattanooga kitchen when our founder, Elizabeth Bounds, started experimenting with home-made alternative milk because she wanted a dairy-free solution that was better than what was on the shelf. No gums. No fillers. No oils. Just The Good Stuff.
What started as a weekend project quickly became a mission: make the best plant milk in the South, using ingredients you can actually pronounce, sourced from people you can actually meet.
In the Press
For inquiries, please reach out to press@drinkother.com
“Other Milk offers the Chattanooga community a local, sustainable and delicious commodity.”
“Chocolate Pecan will become your new go-to.”
“Other Milk...harkens back to the days of milkmen—but with a modern twist.”
“It’s a return to the original direct-to-consumer model.”
“a locally-sourced, additive-free, truly sustainable plant-based milk”
Sustainability
Pecan trees are native to the Southeast and thrive without heavy irrigation—making pecans one of the most water-efficient nut crops on the planet. By sourcing locally, we cut transportation emissions and keep our footprint small.
- Glass bottles—you return when you're done, we prevent waste by cleaning, sanitizing, and reusing them.
- Zero-waste pulp—leftover pecan pulp goes to local bakeries and compost programs. (And some of our own recipes, in the works.)
- Short supply chain—orchard to bottle in under 100 miles.
raise a glass to something better
Where It
Comes From
Every batch of Other Milk starts with pecans from a family farm in Northern Alabama. We know and taste the harvest before it ever hits our kitchen.
Filtered water. Pecans. Vermont maple syrup. A pinch of salt. (And cacao, if you need a treat.) That’s the whole list. Good milk is about quality, not complexity.