I don’t have any particular kind of oysters in mind: the briny, mineral quality of most oysters just works with the smoky, maritime, acidic qualities of the distilleries I named*. The lemony note in Ardbeg and the green olives in Caol Ila make them particularly good in my opinion. Eat an oyster out of the shell (no sauce), take a small sip, wait a bit, repeat till done.
*Bourbon cask Kilchoman would work too. The floral notes in Bowmore rule it out for me. The Lagavulin 16 is a bit too rich and the Lagavulin 12 CS and the Octomore are a bit too high octane. Port Charlotte and peated Bunnahabhain I’m not a fan of generally speaking. (If you’ve ever visited my blog you’ll know I have a bit of a whisky problem.)