Although it’s been building momentum as of late, the combination of oysters and single malt should hardly be viewed as mere trend; they’ve been soulmates from the start. The maritime notes of a luscious bivalve reverberate in the finish of a fine scotch — particularly those distilled and aged upon the craggy, seaside shoals of Islay, on the western border of the U.K.

Half a world away, San Francisco is blessed with access to some of the finest oysters, well, anywhere.…

(Open with browser)