Grasse, who had previously developed brands like Hendrick's Gin and Sailor Jerry Rum, came up with the concept for the distillery after discussing with whiskey enthusiast Jamie Oakes and Matt Powers.
A review in the Robb Report described its palate as "alternating between young wood, fresh sage and parsley, butter-roasted root vegetables".
[17] Distillers at Tamworth developed the whiskey after learning about the ecological damage caused by invasive green crabs in the Northeast coast.
[19] The mixture of spices include seasonings traditionally used in a seafood boil, such as paprika, coriander, cinnamon, cloves and allspice,[20] and has been compared to "a briny Fireball".
[21] Crab Trapper went viral,[22] and was featured on Food & Wine, Delish, USA Today, Smithsonian, NPR, and The Late Show with Stephen Colbert.