Russian Osetra Caviar

The connoisseur’s caviar. The variety against which all others are measured, and the one most often found on the home table of sommeliers and master saltmasters. Amber to jet pearls, nutty complexity, a finish that lingers half a minute past the last bite.

Origin & Species

Aquaculture-raised Russian sturgeon (Acipenser gueldenstaedtii), the species that has defined fine caviar for over a century. Our roe comes from farms in Northern Europe and North America where every batch is hand-inspected and cured to the strictest malossol standard.

Tasting Notes

Flavour: Layered. A hallmark nuttiness opens first, followed by a clean salinity and a long, savoury finish that holds for thirty seconds or more.
Texture: Firm bead of 2.2 to 2.6 mm. Bright on the tongue, dissolving into a sustained richness.
Finish: Long, mineral, with a faint hazelnut character that has made Russian Osetra the sommelier’s favourite.

The Serving Ritual

Chill the tin. Open at the table. Use the mother of pearl spoon. Place gently on cool skin, on a small blini, or atop a soft scrambled egg with chive. The caviar carries the dish. The dish supports the caviar.

Pairing

Champagne: Extra brut grower Champagne. Egly-Ouriet Brut Tradition, Bereche et Fils, or a Mesnil Blanc de Blancs.
Vodka: Crystal-clear premium vodka, freezer cold. Beluga Noble, Belvedere Single Estate.
Sake: Premium junmai daiginjo, lightly chilled. Dassai 23 surprises in this pairing.
Accompaniments: Soft scrambled egg with chive. Buckwheat blini with full-fat crème fraîche. Warm toast points.

Sizing

The everyday luxury at 50g. The dinner party at 250g. The standing order for restaurants at 500g or 1 kg.

Storage

Refrigerate at 28 to 38°F. Unopened tins hold four to six weeks. Once opened, finish within 48 hours.

What is included

One mother of pearl spoon. One bottle of Brut Champagne on every order over $250. Overnight cold-chain shipping nationwide, same-day hand-delivery in New York City.