Aunt Dotty's
Named for the family matriarch, grown in Harpswell's cold, island-sheltered Casco Bay waters — a small-production Maine Eastern that arrives at the raw bar with a story attached.
Bagaduce River
The Bagaduce River feeds into Penobscot Bay and the cold goes straight through the oyster — brine arrives hard and mineral follows without softening it. The Maine Eastern at its most uncompromising.
Bauneg Beg
A small-production Maine Eastern from York County — the brine doesn't shout and it rarely leaves Portland. The kind of oyster that rewards the effort of finding it.
Damariscotta River
The most celebrated American Eastern oyster estuary — 18 miles of cold, deep, organically rich water that produces the hazelnut, iron-mineral complexity no other American river system fully replicates.
Dodge Cove
Dodge Cove Marine Farm on the Damariscotta River — deep-cupped, mineral-complex, and one of the most precisely managed Easterns in the appellation group.
Flying Point
A Freeport, Maine Eastern grown in the cold tidal waters of the New Meadows River and Casco Bay system — clean, medium-brine, and honest about where it comes from.
John's River
A sheltered tributary of the Damariscotta River system — the same cold-water mineral character as the major appellations, in a slightly sweeter, less aggressive expression.
Mere Point
Brunswick's tidal Casco Bay Eastern — grown in Maquoit Bay's sheltered, cold-water cove with a clean mineral profile shaped by the convergence of Androscoggin River and Casco Bay water.
Mookie Blues
Mook Sea Farm's flagship Eastern — hatchery-selected genetics, deep cup, and a sweet, melon-forward flavor profile that surprises everyone expecting a cold-water Maine brine bomb.
Nonesuch
From Scarborough Marsh and Saco Bay — warmer, plumper, and sweeter than the cold-water Maine appellations. The oyster that makes you reconsider whether 'Maine' means what you think it means.
Norumbega
Named for a mythical northern city, grown in very real Penobscot Bay cold water — high brine, clean mineral, and one of the bay's most evocatively branded Easterns.
Pemaquid Petite
The Damariscotta River's mineral Eastern in a smaller format — same cold water, same Pemaquid character, harvested before full size for the single-bite occasion.
Pemaquid
One of Maine's benchmark Easterns — mineral-heavy, structurally dense, and grown in the Damariscotta River system that defines what cold-water American Easterns can be at their best.
Spinney Creek
Great Bay Estuary's most aggressively cold-water Eastern — dense, high-brine, and grown in some of the most tidal-energy-intensive conditions on the southern Maine coast.
Weskeag
A mid-Maine Eastern from the Weskeag River estuary and Penobscot Bay approach — cold, mineral, and forthright in the way the mid-coast Maine geography produces without fanfare.
Glidden Point
The Damariscotta River's prestige designation. Farmed at the river's mouth where Atlantic influence is strongest — the oyster that put Maine on the fine dining map.
Damariscotta
A short, cold tidal estuary in midcoast Maine where the most coveted Eastern oysters in New England are grown. The name has become shorthand for what the best of Maine can produce.