Arthur Greene
The creators of a green crab whiskey in the US have promised their customers that it’s not as bad as it sounds – which is always a great start for marketing your product.
“When people first hear the name ‘crab whiskey’, three quarters of them say ‘no, absolutely not!’” product developer Will Robinson told reporters at his New Hampshire distillery.
To that I ask, who the hell are the 25% saying “yes please”?
Robinson explained that his distillery is turning local pests, the common green crab, into a whiskey.
“Each bottle uses about a pound of green crabs, which were cleaned and prepared just like any crab you might order in a restaurant,” he explained.
Hygiene isn’t really what I’m worried about though, Will. What concerns me is the inescapable image of fragments of claw and crab leg floating around in a bottle of murky sea brine.
The distillery owner Steven Grasse sounded markedly more upbeat, and less like someone trying to convince you that urine is “sterile” and “safe to drink”.
“Green crabs are invasive pests that have plagued North America’s marine ecosystems for 200 years, eating tons of shellfish and destroying fish habitats.”
So far so good, I almost hate green crabs as much as I hate the idea of drinking them now.
“We are raising awareness of the problem in a way that is fun and interesting, and showing through creativity and gumption we can turn these pesky critters into a tasty treat.”
Steven’s pushing it a bit here. Interesting? Maybe. But fun and creative? You’re pounding inedible crabs into a paste to get drunk on, not applying for a job designing Lego.
Image source:Cultura Colective
