Paired for the senses: Experience something new with Casa Dragones Joven and oysters

what (and when) is oyster season, and how can you get creative with enjoying it?

Legend has it that oysters are best enjoyed September through April (also known as the “r” months). We did a little research and debunked this myth, discovering that now—thanks to cold-water oyster farms and modern refrigeration—every season is a perfectly fine oyster season. And there’s no more decadent a way to enjoy good oysters than with a flute of Casa Dragones Joven.

Ideally, oysters are firm and lean in texture, and briny in taste. The emerging flavors, depending on the oyster, can span sweet, earthy, and mineral tones. They’re best straight out of cold water and eaten from the shell immediately after being shucked, or plucked straight off a raw bar. Any beverage accompanying an oyster should not overpower its distinct flavor, making Joven the perfect complement. The master blend of 100% blue agave silver and extra aged tequila has a complex yet subtle flavor that beautifully balances the minerality of these all-season delicacies.

Photo courtesy of The Resort at Pedregal.

Upon tasting Casa Dragones Joven, chef Elena Reygadas recalls she was “surprised because of its elegance and subtlety.” Accordingly, she crafted an exquisite dish of Kumiai oysters to pair with the Joven for her Mexico City restaurant, Rosetta. The sweet, creamy notes in the oysters beautifully matched the Joven’s own subtle sweetness. Chef Darren Walsh of Lula Bistro in Guadalajara once creatively paired Joven with extra-large oysters topped with smoked shallot and bacon chutney, bacon panna cotta, and watermelon pearls, while José restaurant in Dallas has served Joven with smoky, grilled oysters for added depth.

While chefs have had their fun with the pairing, it’s simple enough to take into your own hands. Take notes, perhaps, from chef Gustavo Pinet of Crudo Bar at The Resort in Pedegral, who has served Joven with oysters accompanied with mignonettes such as grilled pineapple pico de gallo and spicy sesame oil and a mint ponzu sauce, cucumber, and red onion. Get creative with it, or pare back with a more standard mignonette and let you flute of Joven do the work.

Want more pairing inspiration? Explore other ways Casa Dragones Joven can be the perfect culinary complement here.