Here's the...uh, meat...of the article:
Since what we had available was a small, sweet but meaty, and tangy/briny Hama Hama oyster, Johnnie selected the Bowmore 18 year old. The trick of it, says Johnnie, is to choose a malt that is well-aged, sufficiently delicate, mellow and mature from long aging, yet still has a soft honeyed fruit and touch of the sea to it.
He deftly poured a tot of the Bowmore 18 and placed a single oyster next to the glass, instructing me to taste a tiny sip of the oyster brine, a sip of the Bowmore, then slide the oyster into my mouth, tip the rest of the Bowmore into the oyster shell with the remaining liquor and drain the shell. I complied.
It was…remarkably tasty! So tasty, in fact, that I began looking for another oyster to try it again. The Bowmore 18 accentuated the richness of the oyster, and the oyster merged beautifully with the fruity, peaty, and slightly spicy whiskey. This single malt oyster luge was fun ceremony with rewarding results.
This could become a tradition.
And here's the link if you're interested in the full article.