Summer is coming, and it's time for supper. In a comfortable moment, how can there be no worldly best - oysters?
Oysters, scientific name oysters, with its extremely fat and smooth taste and "more food, can revitalize the skin, tonify the kidneys and aphrodisiacs, and can cure weakness, detoxification" (recorded in the "Compendium of Materia Medica") nutrition, and become a special thing for celebrity sentient beings.
Whether it is a luxury event in high society, or a barbecue stall in the streets and alleys, or whether it is the French literary hero Balzac, former US President Eisenhower, the Chinese generation of female Jie Song Meiling, or the working-class masses (poor ghosts), they all greedily send oysters into their mouths, and their faces show extreme satisfaction.
Oysters, paired perfectly with rocky dry white wines (such as Chablix chardonnay of France and Sauvignon Blanc in Puisansel) and extremely dry champagne, are textbook-style pairings that will never disappoint you.
Absinthe (Absinthe) is also popular in foreign countries to accompany oysters, which is said to be a match made in heaven. Mineral-rich oysters, with the mint flavor of absinthe, can bring a new feeling to the palate.
However, I think that a more delicate and delicate whisky can collide with oysters to create a more wonderful spark.
Most importantly, the best way to eat whiskey with oysters is so simple: just pour whisky on the oysters.
This simplest and most unique method can make the great literary scholar, Japan's old village (Haruki Murakami), so that he can only say the exclamations of "it is really delicious" and "it is really heaven on earth":
I asked for a plate of oysters and two cups of pure malt whisky at the restaurant, poured the whiskey over the oysters in the shell, and put them directly in my mouth. Well, it's delicious. The tidal smell of oysters blends with the misty sensation of Ere whisky in the mouth... Then I "grunted" down the juice left in the shell along with the whiskey. This ceremony is usually repeated six times. It's a paradise on earth! ”
So simple and so brilliant.
At present, there are more than 200 regions in the world that produce hundreds of different flavors and characteristics of oysters. There are five most common species, namely Pacific Oysters, Kumamoto Oysters, European Flat Oysters, Atlantic Oysters, and Olympia Oysters.
Below, according to the different types of oysters, I will share with you the list of private oyster whiskies to let everyone have a summer of life.
- Pacific Oyster + Phyllon 14 years / GranHuag 21 years
The world's most commonly cultured oysters have a rougher shell, undulating folds around them, grooves on the surface, and grow fast (18 months to market). The meat is fat and nutritious, and it is known as "ocean milk". The taste is sweet, and the seafood taste is not too heavy. In addition, there are some vanilla flavors, even the taste of honeydew melon or watermelon peel.
The Balvenie is the only distillery in the Scottish Highlands that is still insisting on growing its own barley and floor wheat. This 14-year-old special wine to commemorate the 50th anniversary of the work of Pithman Winemaker David Stewart is aged in traditional Paxtose oak barrels and transferred to Caribbean rum barrels for several months at the end of the maturation period.
This wine combines the traditional silky, honey, malt sweet and other characteristics, but also has toffee, floral, fruit characteristics, and has a warm, long aftertaste.
Glenfarclas is an old-school distillery in Spsai, Scotland, that has been passed down for six generations as a single malt whisky. The distillery uses only premium barley, adheres to a direct-fire heating process and a floor-paved cellar, and always uses only 100% new sherry barrels for aging.
Granger 21 years has a rich sherry barrel flavor, as well as tropical fruits, nutmeg, almonds, and finally a gentle citrus scent; a full, rich fruit and spicy flavor; a long, silky chocolate flavor.
This whisky perfectly interprets the fullness, fullness and sweetness of the winery, with caramel pudding, vanilla and intense dark chocolate aromas. Rich in layers and sweet and long-lasting.
Such a delicate and rich layered Hundred Years 14 years and GranGer 21 years, with fat and delicate, creamy and sweet oysters, very well matched, very interesting.
- Kumamoto Oyster + Craigmore 12 years / Imperial Imperial Collection
Kumamoto oysters can be said to be the introductory oyster species, with a smaller, rounder head, shaped like a cat's claw, a deep shell, and a slower growth rate. On the palate it is smooth as butter, mild, sweet, with a nutty flavor, but the aftertaste is more like honeydew melon.
Located in scotland's Spencer region, Cragganmore is rich in minerals from the Craggan Burn, where the water used to produce whisky comes from the Craggan Burn. A flat top and relatively short neck stills combined with worm barrel condensation give Lagermore whisky a rich, rich style.
12 years of Claagmore, the aroma is complex and charming, showing a variety of autumn fruits, blackcurrant, leather, propolis, chestnuts, and a gentle smoky taste; the wine is very solid, full of fruit, and a hint of walnut, deep layers, silky taste, pleasant. Rich in layers, sweet and fragrant, soft and smooth, the aftertaste is charming and long-lasting.
Dewar's is one of Scotland's most awarded whisky brands. Imperial Imperial Treasure is the emperor's top wine, which has received 95 points in the Whisky Bible and has been selected as one of the 101 must-drink whiskies.
After the "secondary aging" of the Imperial Imperial Treasure, the liquor becomes more mellow, the taste becomes smoother and rounder, and the aftertaste is longer and easier to enter. The layering is also enriched, and you can taste the sweetness of the rich fresh fruit, honey cream and a faint coconut flavor.
Sweet and smooth, mellow and complex Craigmore 12 years and imperial imperial treasure, with a fat and sweet, fruity, creamy flavor, smooth taste, fresh and sweet aftertaste of Kumamoto oyster, the most suitable.
- European flat oyster + Legavirin 16 years / Abbe 10 years
The Most well-known European flat oyster is the Belon oyster from the Mouth of the Perón River in the Brittany region of France, with a smooth surface, a nearly perfectly rounded shell, very shallow (so called flat oysters), and a very slow growth rate (generally 4-6 years). Veron oysters are the best of the oysters, with the heaviest flavor, a pronounced mineral flavor, a strong fleshy feel, and a strong seaweed flavor.
Located in the harbor of Islay, Lagavulin Distillery has produced a unique flavor that cannot be imitated and reproduced by the combination of sea breeze, sea water and peat, and has become the representative of the original flavor of Islay.
As the base of the distillery, Legavirin 16 years is a must-have for peat whisky lovers, with the Whisky Bible and Malt Whisky Companion giving a high score of 95. Explosive and peat-inspired, the wine is thick and harmoniously balanced with creamy toffee, citrus, smoked wood and sea breeze notes, a sweet taste, and a unique aroma of charcoal-grilled licorice, mushroom and truffle when added with water.
The Ardbeg winery is located off the southern coast of the Scottish islet of Herey. The distillery produces the purest Islay style whiskies. Delighted connoisseurs of islet of Isle of Ere whisky.
The flavor of Abe's 10 years is definitely a classic of the classics on the island of Ere, in addition to the easily recognizable peat and sea breeze, you can also taste the delicate aroma of wheat and the natural sweetness of oak barrels; although the wine is coarse, the smell is calm and fresh, accompanied by fruit aromas, even floral aromas. The World's Best Single Malt Whisky of the Whisky Bible 2008 is the best compliment to this.
The rich smoky seafood 16 years of Legawarin and 10 years of Abbe have a distinct mineral flavor, the flesh is full and smooth, the metal is strong, the seafood is rich, and the sweet aftertaste of Belon oysters is simply complementary.
- Atlantic Oyster + Criniliki 14 years / Old Futney 17 years
Native American oysters are produced along the east coast of North America, from Canada to the Gulf of Mexico. It is larger than the Pacific oyster and has a teardrop-shaped shell. The taste is salty, full of marine atmosphere, and the taste is crisp and refreshing.
The Clynelish distillery is located in the northern part of the high region, close to the ocean, so it is more island-like than other Scottish Highland whiskies, with a beautiful floral and fruit aroma, light but highly complex aroma and multi-layered taste, the most enjoyable thing is that it has a unique wax-like rich oily flavor, rich, sexy, wrapped in the mouth of the wine. Master Charles MacLean praised it as a majestic whisky.
Located in the town of Wake in the Scottish Highlands, Old Futney is one of the northernmost distilleries in mainland Scotland. Whisky is produced here because of Wicktown, and Wicktown exists because of silver herring. Therefore, the old Futney should be a wine for sailors, no matter what barrel is used, it can not escape the thick ocean flavor, the flavor is strong, the taste is mellow and spicy, and slightly salty, it is this unique salty taste that gives him the distinctive characteristics of true marine pure wheat whiskey, and its unique taste makes people who love it and praise it.
Very marine, mellow and spicy kitten 14 years old and old Futney 17 years old, with fat and delicate, creamy, salty and fragrant, sweet aftertaste of oysters, it is really a match.
- Olympia oyster + Teesca 10 years / Calilla 18 years
It is a close relative of the Belon Oyster, which is rounder in shape, but much smaller in size, generally only the size of a quarter coin. Growth is very slow (4-5 years). The taste is intense and persistent. The seafood and umami flavors are excellent, similar to sweet parsley, mushrooms, and a little brass, and the final aftertaste is also metallic.
Teeska Distillery is the only distillery on the Island of Skye, Scotland, and throughout the winery's nearly 200-year history, Teeska has preserved an ancient tradition but a very unique approach to winemaking that has resulted in a unique flavor that Teeska cannot imitate. In particular, Theska's asymmetrical distillation and the traditional worm barrel cooling system have brought the style to the extreme - starting with sweetness, combined with the marine personality of peat flavor, the "choking" of classic peppers, which has a high degree of recognition in the vast sea of whisky.
Thesca 10 Years is the true King's Wine. Its rich smoky, peppery flavor is very personal, the taste is mild and round, the aftertaste is long, and it is very easy to enter.
Caol Ila is one of the largest distilleries in Islay. Its style is special and charming, mixing the flavors of smoked bacon, salmon, grass and wet coal, expanding the flavors of the sea and smoky to the extreme, making it the first choice for the introductory wines of Islay.
Calella's 18-year-old is a very delicate islet single wheat whisky, which perfectly balances smoky and peat, with a smoky aroma mixed with sea tides and mineral notes, followed by a seductive aroma of freshly roasted pork. The entrance is smooth and smooth, the malt sweetness opens the taste prelude, and the smoke and peat slowly emerge, ending with a salty taste. The aftertaste presents the aroma of fine charcoal embers with a slightly sour for a long time, which is intriguing.
Peat smoke and fresh and salty 10 years and Kallera 18 years, with small volume, delicate and firm flesh, heavy metallic and seawater taste, low or moderate salt, sweet aftertaste oysters, is a match made in heaven.
That's all there is to it for five different types of oysters with whisky. Of course, since oysters have many different cooking methods in addition to eating them raw, the combination of wine will also be expanded a lot.
Summer is hot, beautiful because of oysters + whiskey!