Each bottle of whisky from Tamworth Distilling uses half a pound of green crabs, an invasive species that is taking over ecosystems in several states across the U.S.
Green crabs have been a problematic invasive species that has proliferated throughout North America’s marine ecosystems for over 200 years. A distillery in New Hampshire is trying to tackle this issue by using green crabs to produce whisky. The abundance of green crabs is such that this solution alone is not enough to reduce their numbers, but some experts hope that the new whisky will inspire more initiatives to deal with this invasive species, NPR reported on July 11.
Green crabs threaten marine ecosystems in the U.S. (Photo: Hearts Newspaper)
Crab Trapper Whisky from Tamworth Distilling is made from green crabs caught off the coast of New Hampshire. Green crabs arrived in the U.S. on ships from Europe around the 19th century. Here, they consume tons of shellfish, destroying estuaries and fish habitats.
Will Robinson, a product developer at Tamworth Distilling, came up with the idea for the project. He stated that the crabs would be cleaned and prepared as they would be in a restaurant. First, they create a crab stock, then distill it using a vacuum extraction device, a glass machine that allows for precise temperature control. According to Robinson, this machine helps them preserve the flavor molecules that are easily destroyed if boiled. The crab stock is mixed with various spices such as mustard seeds, dill, and cinnamon, and finally combined with bourbon. Each bottle of whisky uses nearly half a pound of crab.
Crab Trapper Whisky. (Photo: Tamworth Distilling)
According to Dr. Gabriela Bradt, a marine biologist and fisheries expert at the University of New Hampshire, the population of green crabs is out of control. “Green crabs may be one of the most successful invasive species in North America, at least in marine environments. A single crab can eat 40 clams a day,” Bradt stated.
Warming sea temperatures due to climate change create a more favorable environment for invasive crabs to thrive. However, Bradt emphasizes that innovative projects like Crab Trapper can help address the issue by raising community awareness. Currently, there is no commercial incentive for farmers to harvest green crabs on a large scale. But new products using green crabs, like Crab Trapper whisky, could change that.
