A distillery in New Hampshire has begun making whiskey from European green crab. It is an invasive species that is already
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It is noted that there are so many green crabs that forContainment of the population, perhaps, will not be enough only to make whiskey from them (you can’t drink so much), but experts hope to draw attention to the problem with their project.
It is claimed that the crabs for the drink were cleanedand prepared in the same way as for any dish in a restaurant. First, the crab broth is made. It is then distilled using a vacuum pot still and mixed with a bourbon base. The broth is further mixed with spices such as mustard seeds, coriander and cinnamon.
Each bottle of whiskey takes about a pound of green crabs (about a pound).