On this week’s The NOLADrinks Show with Bryan Dias we’re talking about whiskey and invasive green crabs! You may say, “what the?!?” But it’s a fascinating partnership between New Hampshire’s Tamworth Distilling and Mercantile and the University of New Hampshire’s Sea Grant program. The European green crab is a troubling invasive species in the region that is being exacerbated by climate change. In this innovative effort to raise awareness, Tamworth Distilling is producing a whiskey that utilizes culled green crabs (think: crab boil seasoning flavor) in a unique spirit, “Crab Trapper.” Our guests are Steven Grasse and Will Robinson of Tamworth Distilling and Dr. Gabriela Bradt of the University of New Hampshire.
Pictured above – Steven Grasse (upper left) and Will Robinson (lower left) of Tamworth Distilling and Mercantile, Dr. Gabriela Bradt (upper center) of University of New Hampshire Sea Grant program along with invasive European green crabs and Tamworth’s “Crab Trapper” whiskey.
The NOLADrinks Show with Bryan Dias – Whiskey and Invasive Green Crabs – 2022Ep21
With this episode of The NOLADrinks Show, we’re bringing together two passions of mine (and taking drinking with a cause to new levels!) – spirits and marine conservation. Strange bedfellows, perhaps? In actuality, it’s an interesting and important effort to raise awareness about the invasive green crab. Originally coming over from Europe over 200 hundred years ago, the green crab problem is becoming more pervasive due to climate change. It is threatening native species and habitat. It also has the significant potential to expand to other parts of the globe!
New Hampshire’s Tamworth Distilling, founded by spirits pioneer Steven Grasse (Hendrick’s Gin, Sailor Jerry Rum, and many others), has partnered with the University of New Hampshire’s Sea Grant program to create “Crab Trapper” whiskey. Green crabs are culled and are used to flavor the whiskey!
Now, you may say, “WTF?!?” But think seafood boil flavor and that will give you sort of the idea. Our guests are Dr. Gabriela Bradt of UNH – she is leading their program and working with the private sector, including the culinary community, to address the problem. We are also joined by Steven as well as Will Robinson, Tamworth Distilling’s “Product Development Associate” (we have a good laugh about that title. Read: “Distiller”), who is leading the production of this unique spirit.
We discuss the green crab and the problem it is causing as well as the larger efforts to address the issue. We let you know how the partnership between Tamworth Distilling and UNH came to be. Of course, we talk about the whiskey and how it’s made, too! Additionally, we chat about the distillery and their interesting approach to making unique spirits.
Our guests stick around for our podcast-only segment, “Another Shot with NOLADrinks,” where we learn more about their interesting backgrounds and talk, specifically, with Steven about spirits branding. That’s an interesting bit in and of itself!
Here’s a link to the PDF for UNH’s publication, The Green Crab Guide: In the Field and In the Kitchen, that lets you know about the species and some delicious ways you can serve it up and help marine conservation all at the same time!
Please note – this show is part of our “Sustainability Series.” See more here…
Cheers and Be Well, You All!