In the animal kingdom, the class of shellfish is generally broken down into two groups: crustaceans and mollusks. Along with the American lobster in Maine, and the quahog in New England, the blue crab is an iconic species of shellfish in the Northeast and mid-Atlantic.

In their native range from Texas to Massachusetts, blue crabs are a staple seafood and a catching them is a both a way of life and a favorite pastime. So, when Massachusetts-based diver, videographer and photographer, Charlie Nutting (@charlielikeswater), recorded a blue crab feasting on the flesh of a fellow crustacean, he was witnessing a longtime local capping the competition—like a patriotic mobster of the sea.

 

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In the video posted to Instagram (above), a sizable blue crab can be seen swimming off with the carcass (or remnants) of an invasive green crab. Unlike blue crabs, green crabs are native to Europe and the northeast Atlantic. It is estimated that green crabs hitchhiked their way to the northeastern U.S. sometime in the 1800’s during the height of the industrial revolution—a time when intercontinental trade was flourishing.

According to the National Oceanic and Atmospheric Administration (NOAA), green crabs are prolific spawners; they breed twice a season, producing up to 185,000 eggs per crab each spawn. They burrow into sandy, gravel areas of the sea floor where they feed on clams, oysters, mussels and more. And therein lies the problem. NOAA estimates that one green crab can consume up to 40 or 50 shellfish per day; they are capable of decimating a delicate food source for native predators, and endangering the livelihoods of commercial shell fishermen. It’s no wonder that marine biologists, scientists, anglers and even small businesses like Tamworth Distilling in New Hampshire, have worked together to find a use for these invasive crustaceans.

Green crabs are green and orange in color, depending on when they last molted, but they are easily distinguished from the larger, tastier, more regal-looking blue crab. The primary use for green crabs from Maine to Virginia is as bait for tautog, however, due to their ever-growing presence, coastal anglers and businesses have been forced to get creative with green crabs, like working them into bottles of small batch whiskey.

Unfortunately, the green crab invasion is only growing, as warming waters are allowing them to expand their range northward. So, it’s especially encouraging to see one of the Northeast’s most iconic marine species chalk one up for the good guys, sending the green crabs a message: it’s a dog-eat-dog…err, crab-eat-crab world out there.

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The post VIDEO: Blue Crab vs. Green Crab first appeared on On The Water.

This might not be the fishiest spirit we’ve taste-tested at OTW, but if there’s one quality our Fish Booze Reviews have had in common thus far, it’s that they each find a way to give back to their communities. Tamworth Distilling’s Crab Trapper Whiskey removes invasive green crabs from New Hampshire’s coastal waters to create a crab-infused bourbon. Rhode Island’s Industrious Spirit Company distills their Ostreida Vodka using fresh-from-the-sea oysters harvested from local and regional shellfish farms. Now, Bluebird Distilling in Phoenixville, Pennsylvania has collaborated with the lifestyle brand, Jetty, to release a special edition bourbon designed to capture the flavor and essence of coastal adventure. The catch (no pun intended), is that 10% of Breakwater Bourbon proceeds are applied to the protection, maintenance and long-term care of our oceans and coastal waterways by the Jetty Rock Foundation.

Since 2014, Jetty—which was founded on Long Beach Island, NJ—and their nonprofit foundation, through events and donations, have raised over $2 million for coastal businesses, individuals and communities in need. A comprehensive look into their history of charitable donations can be found here.
 
Bluebird Distilling is most well-known for their small batch whiskies, and as someone who enjoys a good Manhattan on the rocks, I jumped at the chance to try this salt-spirited bourbon. As told by the distillery’s founder, Jared Adkins, Bluebird’s goal is to create craft spirits from scratch using local ingredients. An avid surfer himself, Adkins was eager to partner with the Jetty Rock Foundation to release a lightly smokey, smooth-sipping bourbon that captures East Coast adventure in a bottle.

Before even breaking the seal, I noted how the bottle alone exudes a coastal aura. There’s something about the stout-necked, cork-plugged look that resembles old-fashioned bottles of rum and whiskey that seafaring scalawags swig in the movies. If I spotted the aqua-blue label on a liquor store shelf alongside big brand names, I’d be intrigued by the aesthetics alone.

A couple weeks back, I rounded up the crew at the OTW office for a taste test of Breakwater Bourbon. After dishing out shots of crab whiskey to my coworkers a few week earlier, there was some understandable hesitation from the peanut gallery. However, no crustaceans were harmed in the making of this whiskey.

Upon cracking open the bottle, a pleasant and familiar aroma of charred whiskey barrels wafted into my nose, complemented by light notes of cherry and cinnamon. And while the smokey scent lingered as I tipped back my glass, it wasn’t overbearing in the slightest.

Breakwater Bourbon is aged for 5 to 7 years in charred American Oak barrels before being finished in Brazilian Amburana barrels. Admittedly, I can’t tell the difference between the two; to my unrefined palate, smokey tastes smokey. But the lightly charred flavor profile of the whiskey was swept away by delicate waves of cherry, vanilla and what tasted like a bit of caramel (which I later learned was toffee).

Like any good whiskey, Breakwater Bourbon doesn’t go down too smooth, like water. There’s a slight burn that lingers on the tongue, which I attributed to the tasting notes of candied ginger. If you’ve ever eaten a piece of candied ginger, it looks deceptively sweet, but it’s a bit spicy. I thought it was an appropriate addition to the flavor profile; because what angler, sailor or surfer has ever had a smooth, relaxing day on the ocean that wasn’t abruptly followed by a day of heavy wind and high swells?

For a 750 mL bottle of 90 proof bourbon that rings in at only $55 a pop, Breakwater Bourbon is pleasant, flavorful and rugged all at the same time.

Whether toasting to a successful day on the tuna grounds back at the dock, or sipping around a creekside campfire, Breakwater Bourbon is a well-rounded spirit with a dynamic taste that can be enjoyed by whiskey aficionados, watermen and new drinkers alike.

Click Here to shop for Breakwater Bourbon online

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The post Fish Booze Friday Review: Breakwater Bourbon first appeared on On The Water.

“It’s definitely way better than sea worm whiskey.” – Andy Nabreski

“You can really taste the crab.” – Jimmy Fee

However, the OTW team hadn’t had our fill of shellfish spirits. So, right around 5 o’clock, we cracked open a bottle of the Industrious Spirit Company’s Ostreida vodka, which is distilled with… you guessed it, fresh oysters.

Oysters are essential to maintaining a healthy, balanced saltwater environment. Each individual oyster is capable of filtering over 150 liters (40 gallons) of water per day. According to NOAA, oysters feed on algae and bacteria by filtering them out of the water, like an underwater street-cleaning crew. This filtration process dilutes nutrients in the water, so too many oysters in one area can be just as detrimental as having no oysters at all. To find another use for these important mollusks, ISCO Spirits decided to utilize their filtration abilities to create an exceptionally smooth, slightly salty vodka.

The Industrious Spirit Company is based in Providence, Rhode Island, where they produce all of their spirits from scratch. Their hand-crafted Ostreida vodka, which was released in 2018, plays a surprisingly important role in the areas of sustainability and supporting regional/local shellfish farming operations. A portion of sales from each bottle goes to GreenWave— a non-profit organization that supports a network of regenerative ocean farmers—and each bottle of Ostreida vodka is tagged with the specific oyster farm and harvest location used to make that batch. Each 750mL bottle is only $40, although the bottle’s elegant design combined with the crisp, refreshing flavor profile will leave you thinking it costs double that.

Stirred on ice and strained, my glass frosted up and I tossed back the first sip like a freshly shucked oyster. My taste buds were met with a gentle, almost buttery vanilla flavor which, unlike many vodkas, finished smooth with a slight hint of saltiness reminiscent of the waters from whence the oysters came. Because the 100% organic corn-based vodka is distilled with oysters in the actual still, it is incredibly mellow and lacks the unpleasant burn that concludes the taste of most big name brand vodkas. And believe it or not, there is no fishiness to it. Instead, the delightfully briny opening flavor is rounded out with notes of earthy minerality that would make Ostreida a great base for a Bloody Mary, a vodka tonic with lemon, or a dirty martini. However, it might not be my number 1 choice for a Moscow Mule or a Gimlet.

Overall, this is an approachable vodka with a savory, creamy finish that can be enjoyed equally by the blue collar bass fisherman who just got off the water, or the clean-cut conservationist at a cocktail party. It’s like a low salinity, consumable sea water capable of giving you a buzz.

“It’s a nice vodka with a little bit of sweetness to it.” – Andy Nabreski

“… a little briny, but in a good way.” – Zack Zeytoonjian

“Taste’s like sweet victory.” – Robbie Tartaglia

And just in case you aren’t sold on the flavor, it’s worth mentioning that the used oyster shells are composted, and the spent grains are sent to a local farm to feed pigs and cows. Bottom line is, if you’re looking for a uniquely tasty, locally and sustainably sourced spirit that utilizes and protects our coastal resources, this vodka is for you.

The next time you toss back a few fresh oysters, bring the meal full circle and wash ’em down with a shot of Ostreida.

(If you have a fish-themed spirit you think we should try, please send an email to mhaeffner@onthewater.com)

The post Fish Booze Friday Review: Ostreida Vodka first appeared on On The Water.

Green crabs can burrow into sandy bottom where they feed on shellfish like clams, oysters and mussels, and each crab is capable of consuming 40 to 50 shellfish per day. With few natural predators in New Hampshire aside from tautog, their increasing presence takes a toll on the livelihoods of New Hampshire’s shell fishermen, and on the greater marine environment. In search of a unique solution to their overpopulating, Tamworth Distilling partnered with the University of New Hampshire to address the growing problem in their coastal waters.

The small batch, bourbon-based whiskey is aged for nearly 4 years before it is infused with a crab stock, which was cooked down using over 90 pounds of green crabs trapped in Seabrook, NH. The result: a sustainably sourced whiskey steeped in a green crab, corn and spice blend.

I lean towards bourbon and tequila as my choice spirits for cocktails, so when I heard of a bourbon infused with green crabs, I was intrigued. Green crabs are one of the most popular bait choices among tautog anglers on the East coast, and for good reason. They’re smelly, oily, and with their fiery-orange-tinged bellies, they’re easily noticed by blackfish dwelling around reefs, wrecks and boulders. I enjoy tautog fishing as much as any bottom fishermen, but I must admit, I never considered cracking open a greeny to taste for myself.

Upon breaking the seal, the sharp, unmistakeable aroma of green crabs wafted into my nose. The scent immediately transported me to a jetty with a pair of rusty shears and a box of hot-tempered green crabs. I had the sneaking suspicion this was going to be a tough drink best suited to fishermen with strong stomachs.

Chilled over ice, I tossed back the first sip and my tastebuds were met by a spicy concoction with notes of clove, cinnamon, maple and vanilla—a pleasant surprise. It was a very smooth introduction for this pretty-looking booze that smelled of the sea. As I thought to myself, “where’s the green crab in this?”, it hit me like a ton of bricks. This bourbon finishes with a bite, holding true to the scrappy demeanor of green crabs. The crab flavor was there alright. A second sip allowed me to polish off the remainder of my pour, and again, the smooth opening taste consisted of comforting flavors like vanilla and cinnamon, masking the spicy crabbiness until the finish. It was like taking a shot of whiskey during a day of tautog fishing, and chasing it with a quick lick of the fingers.

I didn’t love it, but I certainly didn’t hate it either. Crab Trapper Whiskey would act as a nice base in a Hot Toddy this holiday season, especially with an extra dash of honey.

All things considered, Crab Trapper would be a great gift for the tog fisherman or conservation-minded angler in your life. I’d imagine it pairs well with a platter of stuffed quahogs, crab cakes or a warm bowl of Andy Nabreski’s tautog chowder. Or, if you fancy a glass of brown liquor, and one you can feel good about consuming after a long outing on the water this fall, you’ll probably enjoy this flavorful, sharp-finishing blended whiskey. I recommend tasting it with a drop of water or ice before tossing it into some sort of crustacean cocktail.

Now you can justify a little post-fishing booze by saving New Hampshire’s shellfish populations, one glass of Crab Trapper at a time.

The post Fish Booze Friday Review: Crab Trapper Whiskey first appeared on On The Water.