The creative folks up at New Hampshire’s Tamworth Distilling must work in one of those open floor plans that are meant to inspire creativity and collaboration because they sure do release some super funky concoctions….

Here’s a brief list of just a few of their more unusual releases:

• Eue De Musc: Uses the oil extract from the castor gland of the North American beaver
• Deerslayer Venison Whiskey: Made with red deer venison, cranberries, porcini mushrooms, juniper berries, and green peppercorns.
• Bird of Courage Roasted Turkey Whiskey: Made with flint corn, apples, cranberries,kabocha squash, celery, parsley, and fresh sage.

Today’s video will discuss Tamworth’s Crab Trapper Whiskey which is made using green crabs. Here’s more information about this spirit taken directly from their website:

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.”

See? We told you they did super funky stuff. And it sure sounds like all that funkiness is a whole lot of work. To find out if Crab Trapper was worth the effort, click play on the following video:

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