Hog Island Sweetwater

Name: Hog Island Sweetwater
Brand: Tomales Bay freshwater seep growing position

Tomales Bay freshwater seep growing position · Pacific Coast, USA

Crassostrea gigas

Noticeably sweeter and softer-brined than the standard Hog Island Pacific — the difference is apparent in the liquor before the meat is reached.

Raw shellfish is a major allergen and carries inherent health risks. Editorial reference only.

Salinity3/5

Sweetness4/5

Minerality4/5

Umami3/5

Texturecreamy

Finishsweet

Pair with

Blanc de Blancs ChampagneAnderson Valley Brut Rosé (Roederer Estate)Off-dry Alsatian Riesling (Vendanges Tardives)

Always start here

The reference version.

Noticeably sweeter and softer-brined than the standard Hog Island Pacific — the difference is apparent in the liquor before the meat is reached.

What you'll tasteas it arrives

Brine

Sweet

Mineral

Umami

Acid

—

Everything below is measured against this plate.

Details

Cultivationrack-and-bagAppearancemedium · deep-cupped

If you like this, try

Chelsea GemSouth Puget SoundBrine arrives first, with sweetness close enough behind it that the two feel simultaneous.Hog IslandTomales BayThe California upwelling-fed Pacific opens with sweetness leading the salt — the brine registers after the sweetness is already there, which is the signature.

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