Did you know that in Her Majesty's Kingdom, August 5th was Oyster Day? Well now you know it! It was on that summer day that I chose to test and comment on the tasting of Douglas Laing's limited edition ROCK OYSTER (SHERRY EDITION).


Before I started I got into shape, in the morning I went to my fishmonger's and I took a dozen Fines de claire verte (from Marennes Oléron you can still be a little chauvinistic when you are French and you have such good ones!).  


I put on my beautiful Rock Oyster apron (which was provided with my bottle), I take my oyster knife and my glencairn. 

To make 100% oysters, I put on my turntable the album Secret Treaties by Blue öyster cult!


I think I have everything!


I'll start by pouring the liquid into my glass! Its dark gold color clearly tells me the color: sherry has been there!


The announcement is beautiful. The assembler Douglas Laing has normally done it right: this "pure Vatted Malt" blended (made exclusively of single malts) is announced as maritime and its assembly proves it right. It is composed of neither more nor less than single malt from the southern islands of Islay, Jura, and Arran, but also from one of the northernmost of the Scottish islands of Orkney (in Orkney). We should indeed have maritime! The blend, which is certainly already very tasty, has finished maturing in Xeres barrels.   


As the Blue Oyster Cult launches into a magnificent "Astronomy" (which I allow to dedicate to my brother in passing, considering the repetitions that have been made), I carry the glass on my nose.



As expected, the first sensation is the sweetness of the sherry (red fruits). Nevertheless, it quickly gives way to fresh and maritime aromas that are confirmed once some fresh air has been taken up and immersed in the glass. The third passage leaves the main part to the freshly cut grass and immediately burned with peat. We have here a smoky whisky but without the thick side of a simple peat. The feeling is beautiful.


Before you start tasting, I advise you to soak up the iodine smell of your oyster, which will bring out the maritime smells during an exceptional 4th passage.


"Harvester of eyes" comes out of my speakers. It's the signal to drip it. The feeling is quite soft. At first maritime, fresh, a mixture of salty (iodine) and sweet (sherry), it can be surrounded by a background of smoke (peat). 


Complex but very pleasant. Incisive but soft. If I allowed myself a little original parallel, take the tube from the bottle, it is a deep blue (incisive) and requires special attention to detect the image of fishermen (complex) taking an oyster out of their net on a very soft cardboard (softness).


As with the nose, the contribution of my oyster will be important. Once ingested, it leaves in the mouth an "iodized softness" that the whisky drunk next to it will strengthen.


 I then propose you to do the same experience as me: Before tasting your second oyster, I take the pipette that I usually use to add a drop of water to my whiskies and this time I dip it in my glass. I take a drop of this beautiful ROCK OYSTER that I gently place on my oyster (like a pearl farmer would do when grafting his shell), to replace the tip of vinegar. The feeling is magnificent and the harmony subtle. A light breeze of smoke and a sweet taste will further improve the perfection of my Marennes (ok I know I'm a little chauvinistic!).


Once swallowed, it remains in the mouth with a slight taste of red fruits, a little as if we were chewing a red fruit gum on a trawler!


"Again" a great success of Fred Laing that I recommend to lovers of peat and sherry as your servant.



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