I won't be in Baltimore but I'm curious to hear more about your experience. Do you know your starting and final gravity? How long did you age before bottling? Can you describe the taste/aroma?
Sorry for the late reply, but I got some blind tasters at NHC and also at my local club meeting.
The general consensus was that no, you couldn't tell there was milk in it in any traditional milk flavor sort of way.
I had a few folks pick out "green pepper" out of it without hearing each other call for it. A few of them said it was an okay base mead that would really be better as a showcase for some spices.
I'm not sure I'd make the lactomel again to be honest because I'm not sure how much of a positive flavor impact the milk had over just using water. It turned out drinkable but no flavors were distinct enough to warrant me going through the trouble of the curds and buying the milk again.
Neat experiment, though!