A lot of you have been asking, “Bob, as a Jewish person surely you must have answers on the pressing question, ‘where are the most non-kosher whiskeys’?!” And of course, I now know the answer thanks to my friend and Lovecraftian researcher Albert. The answer comes from Tamworth Distilling in New Hampshire, where this distiller uses green crabs to make whiskey. Why? Because New England, that’s why 😆
We now await one of you kind folks to offer a review 🙂 (per TTB rules it’s a distilled spirit specialty, not a whiskey. But it is part of a blend made with this distiller’s bourbon.) Here’s the press release:
To create Crab Trapper Whiskey, we teamed up with the University of New Hampshire to find a use for our state’s invasive green crab population, which wreaks havoc on our coastal ecosystem. This invasive species was previously kept in check by the winter freeze, has been recently thriving due to climate change.
We wanted to do our part in protecting our local shellfish by controlling the green crab population in the only way we know how— a deliciously weird spirit. Crab Trapper has a bourbon base steeped with a crab, corn and low-country boil blend mixture.
Crab Trapper is made with a bourbon base steeped with a custom crab, corn and spice blend mixture, best likened to a Low Country Boil. The crab is present lightly on the nose, accompanied by coriander and bay to smooth out any high notes. The body carries hints of the maple and vanilla oak notes lent from the full-bodied base. The spirit finishes with heavier notes of clove, cinnamon, and allspice, leaving a light, pleasant spice on the palate.
I haven’t tried it yet, but Steve Tavares offers this succinct review “Like a glass of low tide.”
Here’s a video of how they make it
Distilled Sunshine 