152° Series: Wallis Lake

East 33 Farmer Brad Verdich has grown up surrounded by oyster farms, as a third generation oyster farmer you could say it was in his blood. After highschool Brad took a break from oyster farming to obtain his pilot’s licence and train as an aircraft mechanic before returning to his family oyster farm in his late 20’s.

Brad explains that Wallis Lake uses a mixture of farming techniques depending on an oysters age to cultivate their oysters, a combination of trays for mature oysters and tumblers for younger oysters that mimic wave action to develop a cupped shape. He describes the Wallis Lake oyster as creamy with a medium to high brine level and subtle minerality due to Wallis Lake’s close proximity to the ocean.

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