Distillery Makes Whiskey With Invasive Crab As An Ingredient

Pouring glass of whiskey, Close-up whisky on the rocks.

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A New Hampshire distillery has figured out a way to cut the population of an invasive green crab - adding them to a new whiskey.

Tamworth Distilling teamed with the University of New Hampshire’s NH Green Crab Project to make House of Tamworth Crab Trapper. It’s described as being "made with a bourbon base steeped with a custom crab, corn and spice blend mixture."

Distillery owner Steven Grasse says boiled more than 90 pounds of the tiny crabs into a crab stock that was then fortified with Tamworth-made neutral grain spirits and distilled on a rotary vacuum. He adds it tastes like "a briny and better Fireball."

Source: UPI

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