Distillery Turns Invasive Crabs Into Whiskey


Unusual ingredients are a key for any company looking to create a splash. A New Hampshire distillery introduced a new whiskey that uses invasive green crabs in the recipe. Definitely a bit out of the ordinary.

Tamworth Distilling decided to partner with the University of New Hampshire’s NH Green Crab Project to develop the House of Tamworth Crab Trapper. This beverage is “made with a bourbon base steeped with a custom crab, corn and spice blend mixture.”

The owner of Tamworth Distilling, Steven Grasse, went into more detail about creating this special blend. Developers boiled more than 90 pounds of the tiny crabs into a stock that was then fortified with Tamworth-made neutral grain spirits and distilled on a rotary vacuum.

“It has crab on the nose, for certain.” He said the taste is similar to “a briny and better Fireball.”

The crabs used for the alcohol came from a local trapper from Seabrook, New Hampshire. The reason why green crabs were chosen was that they are native to Europe and considered an invasive species to New England’s delicate ecosystem.

“We are raising awareness of the problem in a way that is fun and interesting, but it also shows that through creativity and gumption, we can turn these pesky critters into a tasty treat. We want more brave souls in the culinary arts to rise to the challenge: Defeat the enemy by eating them!” Grasse said.

The price of the House of Tamworth Crab Trapper is $65 for a 750-milliliter bottle. Not bad for also helping to protect New Hampshire’s ecosystems.


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