Roy recommended pouring a splash of The Ten 2008 #3 Light Highland’s pale champagne colored liquid into the empty oyster shell, as the single malt scotch whisky will intermix with the lingering oyster juices to create a uniquely gorgeous amalgamation that cannot be recreated in bottled whiskies. The fresh, grassy and floral notes of the whisky suffused with the briny salinity left in the shell came out tasting like liquid sunshine at the beach, summery and sparkling with the floral, grassy, briny and salty flavors playfully dancing on the tastebuds.