This new flavoured whiskey is made by boiling these green crabs, which turns into a ‘crab stock’, later fortified with Tamworth Distillery’s in-house neutral alcohol and then brewed on a rotary vacuum. The whole distillation process is such that it separates the funky smell from the whiskey. The remaining byproduct is then flavoured with cinnamon, bay leaf, coriander and mustard seeds, and aged for several years in a bourbon cask.