WHISKY MADE FROM.. CRABS?!

In a rather different collaboration between Tamworth Distilling and the University of New Hampshire, Crab Trapper Whiskey in the US has emerged as a very different spirit that comes with an interesting mission: to tackle the invasive green crab population that is wreaking havoc on New England’s coastal ecosystem. This whiskey not only addresses environmental concerns but also introduces a very different concept to the market.

Green crabs are a problem, they burrow into the sand and eat up to 50 clams, oysters, or mussels a day, causing significant damage to shellfisheries. Climate change has meant that the green crab population has rapidly risen and with no effective strategy in place to control these invaders, Tamworth Distilling took matters into their own hands.

Crab Trapper Whiskey uses bourbon that has aged for nearly four years as well as over 90 pounds of green crabs. These crabs are cooked down to create a crab stock, fortified with neutral grain spirits, and then distilled into what the distillery describes as the “ideal crab essence.”

The essence is blended with the bourbon and combined with a custom spice blend that is similar to a low country boil. The combination of paprika, bay, mustard seed, coriander seed, dill seed, cinnamon, clove, and allspice creates a unique flavour before being bottled at 51%.

We’re sure you can guess what the tasting notes involve. A light crab aroma on the nose, complemented with coriander. The body carries hints of maple, vanilla oak, and a full-bodied base. The finish consists of heavier notes of clove, cinnamon, and allspice. Founder Steven Grasse likened the overall experience to a “briny and better Fireball,” highlighting the unexpected yet harmonious marriage of crab essence and bourbon.

In essence, Crab Trapper Whiskey is not just a different whiskey, it’s a bold step towards addressing environmental challenges, all while delivering a very different drinking experience!