This whisky is made from green crabs, which pose a problem for coastal ecosystems in the United States.
Tamworth Distilling, from New Hampshire, United States – in partnership with a team from the University of New Hampshire – created Crab Trapper, a whisky flavored with green crabs.
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Beyond the hint of seafood, this unusual whisky has a greater purpose: finding a use for the unwanted green crab population in the state, which causes damage to New England’s coastal ecosystem.
Damage caused by climate change
“Green crabs are incredibly invasive, so one of my goals as a researcher is to help create viable markets to help solve the problem,” explained Gabriela Bradt, a fisheries specialist.
“This collaboration is a unique and exciting opportunity to do that, while also helping to educate people about green crabs, climate change, and sustainability.”
“As ocean temperatures have risen, populations of these crabs continue to grow,” said Will Robinson, distiller at Tamworth. “Green crabs are edible, although low-yielding, which presents challenges for their use in traditional culinary creations.”
The solution to this problem
However, the distillery hopes to help address this issue. Their Crab Trapper whisky starts with a base of modified “sour mash” bourbon, aged for nearly four years, which Tamworth says has “enough personality to stand up to the infusion and flavor.”
From there, thousands of green crabs (over 40 kg) are cooked. Then they are mixed with neutral grains and distilled into “the ideal crab essence.”
Finally, this essence is blended with the bourbon base and “infused with a custom spice blend consisting of paprika, bay leaf, mustard seed, coriander seed, dill seed, cinnamon, clove, and allspice.”
Photo: Instagram @tamworth_distilling. This content was created with the help of AI and reviewed by the editorial team.
