Not everyone has the pairing (or shucking) skills to go it alone in the world of whisky and oysters. Fortunately, more restaurants in the U.S. are exploring the pairing with resounding success. To enjoy whisky and oysters at these destinations, you simply need to open your mind—and leave the shell popping to the pros.
“People sometimes get freaked out when they see them together because they normally think of oysters and, say, Champagne,” says Adam Petronzio, wine director at Oceana in New York City, who pairs east and west coast oyster varieties with hand-picked whiskies. “But once they try it,...
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