Tamworth Distilling has been plagued by green crabs for a number of years, and has now decided to use them to create its Crab Trapper whiskey.

Will Robinson, the product developer who came up with the idea, said the crabs were cleaned and prepared just like any other crab you might order at a restaurant.

The distillers first make crab stock, distil it using a vacuum still, then mix the stock with spices, and combine it with a bourbon base, NPR reports.