Entrepreneur Turns Invasive Predator Crabs into Tasty Whiskey

(p. A12) CONCORD, N.H. — Care for a hint of crab in your whiskey?

A New Hampshire distillery has come up with its newest concoction called “Crab Trapper” – whiskey flavored with invasive green crabs.

Tamworth Distilling, a maker of craft spirits, is not afraid of pushing boundaries with unexpected flavors. In the past, the distillery produced a whiskey with the secretion from beavers’ castor sacs. Last year, it was turkey over the holidays and before that the notoriously pungent smell of durian.

The company said the body of this peculiar brew has hints of maple, vanilla oak, clove, cinnamon and allspice.

. . .

Searching for a fresh flavor, Tamworth Distilling cast its eye to the sea. Distiller Matt Power said the company heard about the problems caused by the invasive green crabs from the University of New Hampshire Extension’s Gabriela Bradt.

. . .

Bradt, a fisheries extension specialist, said the crabs are “so numerous that they have really impacted shellfish habitats and fisheries because they are also voracious predators.” A good example, she said, was the soft-shell clam fishery, which has suffered millions of dollars in losses.

. . .

The distillery’s sales manager, Jillian Anderson, said the whiskey, available on site, at Philadelphia’s Art in the Age and online, has grown in popularity.

For the full story see:

Michael Casey, The Associated Press. “Invasive Crabs Become Whiskey.” Omaha World-Herald (Sunday, June 30, 2022): A12.

(Note: ellipses added.)

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