“By supporting local growers and eating locally harvested seafood, consumers can help the U.S. move toward a more sustainable and self-sufficient seafood industry.”

The Azure Road Take

The Carolina Skiff skims across the tranquil waterways of the ACE Basin, its wake rippling through the marsh. Elegant white egrets contrast against verdant grasses as they lazily lift into the air. A warm breeze carries the scent of salt and pluff mud as the boat cradles the natural curves of the estuary. We’re entering the gateway to Lowcountry Oyster Company, where floating cages bob just below the surface, housing thousands of oysters in the nutrient-rich waters.

Located an hour south of Charleston in the heart of South Carolina’s largest undeveloped coastal preserve, Lowcountry Oyster Company works to elevate shellfish farming. Founder Trey McMillan has built an operation that is as much about preserving the local ecosystem as it is about producing high-quality oysters. Their responsible aquaculture methods not only protect wild oyster populations but also ensure a steady supply of their signature Lowcountry Cups – the prized oysters we’ve come to taste after a visit to the farm. These immersive tours teach visitors about the lifecycle of an oyster, from nursery to plate, before concluding with a platter of slurp-worthy bivalves.

Sustainability Chops

Lowcountry Oyster Company operates on a “put and take” fishery model, meaning they only harvest the oysters they originally place in the water. This practice helps protect wild oyster populations while ensuring a sustainable seafood source. Over 90% of the seafood Americans consume is imported, often from fisheries lacking sustainability measures. By growing their own oyster seed in a land-based nursery before placing them in floating cages, Lowcountry Oyster Company supports local seafood independence and helps filter millions of gallons of water daily.

But the sustainability impact goes beyond responsible farming. Oysters are one of nature’s most effective water filters, with each one capable of purifying up to 50 gallons of water per day. Lowcountry Oyster Company’s farm improves local water quality by reducing excess nutrients and preventing algal blooms. Additionally, their work directly contributes to combating coastal erosion — one of South Carolina’s most pressing environmental challenges. Oyster shells, once discarded, now play a key role in the formation of living shorelines, reinforcing the marshlands and acting as a natural buffer against storm surges and rising sea levels.

A key part of their sustainability ethos is their commitment to durable, reusable infrastructure. Unlike many aquaculture farms that rely on inexpensive plastic cages, Lowcountry Oyster Company builds and maintains its own lightweight, rust-resistant aluminum cages. These durable structures minimize plastic waste in the waterways. The floating design keeps oysters in the most nutrient-rich part of the water. Near the top, they grow more efficiently while avoiding sediment buildup and the low-oxygen conditions that could impact their development. 

South Carolina’s shellfish industry is growing, but ensuring long-term sustainability requires careful monitoring. The company works closely with the South Carolina Department of Natural Resources to prevent the introduction of invasive species and to maintain biodiversity in the region.

The Bite

Much like wine, oysters reflect the terroir — or rather, merroir — of their cultivation site. Effectively, the taste is deeply tied to where oysters grow, and Lowcountry Cups are no exception. Raised in the protected waters of the ACE Basin National Wildlife Refuge, these oysters develop a bold, briny character with a crisp finish.

Unlike wild oysters, which spend part of their lives exposed to air, Lowcountry Cups remain submerged year-round in the cool, sunlit depths of Mosquito Creek, allowing for steady, even growth. The result? A clean, saline burst of flavor in every bite.

Lowcountry Cups are 100% traceable and are harvested to order, whether by restaurants or customers direct from the website. As “cocktail”-sized oysters, they’re perfectly balanced—not too big and not too small — making them a standout on any raw bar spread.

Origin Story

Charleston native Trey “Cricket” McMillan built his career on the water, spending over 15 years as a professional sport fisherman, traveling from the East Coast to Central America and the Caribbean. In 2015, a visit to an oyster farm in the Chesapeake Bay sparked his interest in aquaculture. Inspired by the potential for sustainable seafood production, he founded Lowcountry Oyster Company in 2017 with the goal of cultivating high-quality oysters while helping to protect South Carolina’s coastal ecosystems.

“Over 90% of the seafood Americans consume is imported, much of it from fisheries that don’t prioritize sustainability,” says McMillan who sought to provide a solution to slake South Carolina’s thirst for seafood. “By supporting local growers and eating locally harvested seafood, consumers can help the U.S. move toward a more sustainable and self-sufficient seafood industry,” he says.

Oysters have long played a vital role in South Carolina’s coastal communities, both as a culinary staple and a natural barrier against erosion. Historically, wild oyster beds helped stabilize riverbanks and marshlands, but development and overharvesting have threatened these ecosystems. Shellfish farming offers a sustainable solution, and Lowcountry Oyster Company is at the forefront of this movement. The company’s eco-tours offer a rare glimpse into this process, from hatchery to harvest, giving visitors a deeper appreciation for the delicate balance between aquaculture and conservation. As demand for local, sustainable seafood grows, Lowcountry Cups have carved out their place in Charleston’s restaurants and raw bars.

Book tours here. Choose between the Essential Oyster Tour or our Premier Package. Pricing ranges from $150 to $275.