The concept, terroir, is that aspects of the environment produce characteristics inside of things grown there. It comes to us from winemaking – the region and the weather affect the grapes, and thus affect the wine!
We enjoyed a dozen of the ‘Old Salt’ oysters, and a dozen of the more freshwater-influenced oysters. I greatly preferred the brine of the Old Salts, so much so that we had a second dozen of them. And I’ll note, the second dozen came from a different batch, and they were even better! Did they come from a different bed than the first? The principle of ‘merrior’ suggests they did!
Note: I have no financial association with the restaurant nor with the Rappahannock Oyster Company. This was just a fun day out and about!