Scotch and Oysters, by Tom Cole, Etta’s
Scotch and oysters! We are trained to think dry white wines and champagne with oysters, so when recently attending a multi-course dinner of food paired with single malt whisky I was admittedly a wee bit nervous. I needn’t have been. Not all Scotch is a mouthful of smoke and peat. Some have lemony citrus aromas and a natural, breezy sea saltiness, as does Oban. The chef served it icy cold from the freezer with local oysters on the half shell just sprinkled with smoked salt. The result? About as perfect a match as one could hope for and the most fun I’ve had with Scotch whisky (other than drinking it, of course) since having it drizzled on freshly baked shortbread.
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