Whisky & Oysters, Simon McGoram

A Must-Try! WHY THIS UNLIKELY PAIRING IS

Whisky and oysters, at first glance, might seem like an unlikely partnership, but it’s a pairing that can be astonishingly good given the right ingredients. It really is a must try combination that has the power to convert whisky lovers into oyster lovers and vice versa.

WORDS SIMON MCGORAM, DIAGEO NATIONAL WHISKY AMBASSADOR

A freshly shucked oyster – still containing its ‘liquor’ (sea water from the inlet where it was farmed) will a have a powerful sea-fresh flavour. Immediately, these flavours bring to mind whiskies from the west coast of Scotland and, in particular, Talisker – sweet, spicy, smoky and with a distinct briny/ maritime nature. Both ingredients here display a real sense of place, but it’s in the bringing together of these two products – your local oysters with the Isle of Skye’s finest – that the magic really happens.

The pairing works on many levels. The saltiness and smokiness of the whisky compliments the oyster, whilst the spiciness and sweetness cut and contrast respectively. Talisker really is the ideal partner to oysters in this regard. But don’t be afraid to experiment with other whiskies – there’s a lot of fun to be had in this exploration!

THE OYSTER RITUAL WITH TALISKER STORM

What we call ‘The Oyster Ritual’ at Talisker is a great way to enjoy the experience. Here’s how:

STEP ONE: Pour yourself a little (30ml) neat Talisker Storm (a more intense, sea-fresh Talisker expression) and take a sip

STEP TWO: Down your freshly shucked oyster

STEP THREE: Pour 30ml of Talisker into your oyster shell

OYSTER SPECIES

There are three species of oyster found in Australian waters – two native and one introduced. Sydney Rock (native) and the Pacific Oyster (introduced) are the most common with Angassi (a native flat oyster) being a little less so.

SYDNEY ROCK OYSTERS WITH OBAN 14-YEAR-OLD

The native Sydney Rock Oyster – despite its name – can be found around much of Australia’s coastline, though farming is concentrated in New South Wales.

Sydney Rocks offer a rich savoury flavour with a subtle mineral and herbaceous finish. Sydney Rock Oysters offer a variety of flavours well suited to being paired with a range of whiskies, ranging from fruity, complex and lightly peated malts, through to rich, intense, spicy and smoky island malts. My tip is to try Sydney Rock Oysters with a coastal Highland malt like Oban 14-Year-Old. Lightly peated, fruity, malty and with just a subtle maritime character and mineral spiciness coming through, it stands up to the complex flavours found in these oysters.

STEP FOUR: Drink the Talisker Storm from the shell

HOT TIP: Should you be lucky enough to visit Talisker Distiller on the shores of Loch Harport in Skye make sure you grab a bottle from the distillery and take a short stroll to the Oyster Shed. They sell a variety of fresh seafood including Pacific Oysters straight out of the loch!

PACIFIC OYSTERS WITH LAGAVULIN 8-YEAR-OLD

Sticking to the West Coast of Scotland our next pairing features the rich and powerful, yet youthfully fresh Lagavulin 8-Year-Old with Pacific Oysters.

Pacific oysters were introduced from Japan in the 1940s, and are the most common in Australia. They are grown in the southern Australian waters of South Australia and Tasmania, and in some New South Wales estuaries.

They tend to be more firmly textured, with a refreshing salty/sweet ocean burst and subtle herbaceous flavour – it’s that ‘ocean burst’ that works so well with the maritime intensity and smoke of Lagavulin 8-Year-Old.