When you think of reducing invasive species populations, the possible solutions can vary. Some local businesses are taking an environmental problem and turning it into something more desirable.
Green crabs, which came from Europe to the US in the 1800s, is feasting on native marine life and destroying sea grass. Now, a distillery is using the invasive animals to make whiskey.
Crab Trapper is a surprisingly delicious whisky made with a distillate of cooked green crabs, an invasive crab species threatening New England's coastline.
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