Warming ocean temperatures has seen a prolific rise in green crab numbers on the US east coast. But a New Hampshire distillery has come up with a tasty way to cut back numbers.
In the United States, product development associate distiller Will Robinson wants people to drink and think.Numbers of the invasive species have increased due to warming ocean temperatures"The crab whiskey was my idea," Mr Robinson said.
The distillery sits in the small town of Tamworth, New Hampshire, near the Canadian border, and close to the historically cold waters of the Atlantic Ocean. "The crab started coming across in sailing ships about 200 years ago to the coast of New England. Their numbers were kept at bay because our estuaries would freeze solid in the winter for periods of time, killing a lot of the young crabs," he explained.
Right now, distribution is only within the United States, but Mr Robinson is hoping that, some day, it will expand to other parts of the world — particularly to Asia, the source of inspiration for this unique pairing.The distillery has created other surprising spirits, such as Eau de Musc, The Deerslayer Whiskey, and Bird of Courage – in order, the three incorporate elements of beaver, deer and turkey.