Caspian Monarque Iranian Beluga Privé Caviar

TASTING NOTES FROM THE CURATOR

Caspian Monarque Beluga Privé Caviar is from Beluga (Huso huso) sturgeons raised for 25 years in the ancient waters of the Caspian Sea. These sturgeons are fed a diet of mollusks, crustaceans, and worms. Their eggs are sustainably processed using a traditional Persian recipe, giving you an otherworldly gastronomic experience.

The Beluga Privé embodies the caviar consumed by the Tsars and Princes of old, with very large dark grey pearls of smooth, silky texture. It has a mild and buttery flavor, with earthy, briny notes, and hints of walnut.

PREPARATION AND PAIRINGS

Caviar of this caliber deserves to be enjoyed as simply as possible, with little to distract from the quality of its flavor. You get the full experience when you scoop it straight out of its tin, using a mother-of-pearl, bone, or wooden spoon (metal will interfere with the flavor and quality). You can add some lemon wedges and fresh herbs as garnish, but it does its best on its own.

Pair with Russian vodka, or a dry, extra brut Champagne.

TO ITS ROOTS

Iranian caviar has been the stuff of myth and legend, rare and difficult to find and obtain. The market is saturated with aqua-farmed caviar, and the flavors and nutrients the Caspian Sea provides are lost.

But Caspian Monarque is changing that. They are among the few that farm their sturgeons in the Caspian Sea, in their original waters, where they first swam almost 250 million years ago. They hold all control, ensuring quality from reproduction to breeding, to roe selection, to production, and to export. Each stage is critically assessed and meticulously overlooked.

This is what sets Caspian Monarque apart: sustainably bred sturgeons in their natural habitat, a guarded traditional Persian recipe, and the latest technology. To taste is to know the difference.

Storage Instructions

Keep your unopened tin of caviar refrigerated at a chilly -1 to 4°C for up to 4 weeks. Take it out of the fridge 10 to 15 minutes before serving. If you’re setting it out for a long cocktail party or dinner service, leave it in the original tin, nestled in a bowl of crushed ice to keep it cool. An open tin of caviar must be consumed within 2 to 3 days.