Everyone can and should bring a bottle of something over for the holidays.

Maybe some whiskey for your dad, a nice Bordeaux for your in-laws, or a digestion-aiding amaro for your friends.

But rare is the bottle that doubles as an entree... because it's been infused with roast goose, spruce needles and dried plums. (To be clear, you should still eat.)

If anyone's going to make such a concoction, it's Tamworth Distilling, the New Hampshire outfit known for its off-the-wall releases.

The fun-loving brand has been doing this for years. Past holiday releases include Bird of Courage, a roasted turkey-flavored whiskey for Thanksgiving. There was Deerslayer Whiskey and Eau De Musc, two limited-edition releases made with venison and beaver castoreum, respectively. And there was Crab Trapper, a whiskey flavored with green crabs, an invasive species along New England shorelines.

So, knowing that context, Spruce & Goose Whiskey seems pretty normal.

From Tamworth:

[It's] made with handpicked white spruce and a locally roasted goose. These distillates are blended with dried plums and a two-year-old column distilled bourbon whiskey. The spruce is super fresh and piney, balanced by the heavier notes of roasted goose and the candy fruit notes of delicate plum.

The whole process begins by slow-roasting a goose, and then pulverizing the meat and skin to infuse with the whiskey. The distillery makes a separate spruce tip spirit and a plum-infused bourbon, and all three liquids are blended together into a big batch before going into barrels for about two years. The end result is Spruce & Goose.

Find it at the New Hampshire distillery and select liquor stores, or keep it easy and score a bottle online via Seelbach's. 

Then be the holiday hero (or villain—honestly it's a fine line) who brought goose whiskey to Christmas dinner.