Whisky And Oysters: Together At Last

Until recently – this week, in fact – we hadn’t considered the gastronomic possibilities that the pairing of oysters and whisky might bring.

Sure, they’re each tasty, manly things in their own right – but that doesn’t mean that they’re as destined as say, bacon and chicken, or sex and cigarettes.

Thanks to a group of oyster connoisseurs who call themselves The Mother Shuckers (!), oysters and whisky has become a reality with a new Covent Garden pop-up. The Shuckers have teamed up with the Scotch Malt Whisky Society, who are responsible for sourcing an incredible selection of high-end, short-run British whisky.

The temporary space is called Pearl Dram. Naturally.

So what the hell happens to one’s palette when it’s lavished with smokey cask whisky and sea-salty oysters?

Very, very good things.

The dance of buttery, smooth oyster – so flavoursome they’re wholly devoid of garnish – and light, floral whisky is mesmerising.

Pearl Dram has six pairings to eat and drink your way through. In a rogue turn, you’re encouraged to chew and saviour the oysters, taking in the notes in the same fashion you might do with, say…a whisky.

Our pick of the bunch? A 16 year old, slightly salty marmalade-tinged whisky, which was partnered up with the creamy, flavour-loaded Colchester oyster: a one-two punch you’ll be glad to take.

If we’re being entirely honest, you ought to work your way through the selection twice – for posterity, and because, dang, deep-sea British oysters and premium cask whisky have been kept apart for far, far too long.

The Pearl Dram Whisky and Oyster Bar is popped-up at 53 Monmouth Street, Seven Dials, London, WC2H 9DG from Thursday 5 September to Sunday 8 September (Thurs-Sat noon-9pm, Sun noon-5pm). Entry is free.