Polanco Oscietra Grand Reserve Caviar (Oscietra)

Tast­ing notes from the Curator

This caviar brings to you the full depth of what an excep­tion­al Osci­etra can pro­vide, with very long but­tery flavours and a nut­ty fin­ish. It’s taste pro­file is of a rare puri­ty, thanks to its long matur­ing process in moth­er tins of 1.7kg.

The Acipenser Guelden­staedtii Stur­geons of Polan­co are raised upstream in the Rio Negro, allow­ing them to live to the clos­est con­di­tions to wild life.

Its medi­um to large grains are of a bronze to gold­en hue, and a soft and melt-in-your-mouth texture.

Prepa­ra­tion or Pairings

The qual­i­ty of this caviar would incite you to enjoy it as is, with a glass of Bil­le­cart-Salmon Brut cham­pagne or a shot of Crop Organ­ic Vodka.

Alter­na­tive­ly, you can enjoy it on Bli­n­is with some Crème Fraîche, or on top of a beau­ti­ful Salmon Coeur de Filet. It’s flavours would also beau­ti­ful­ly pair with a light Wagyu Tartare.

An Award Win­ning sus­tain­able approach to Caviar

The Osci­etra Grand Reserve Caviar of Polan­co is the first caviar to win 3 Gold Medals in the Supe­ri­or Taste Award of the Inter­na­tion­al Taste and Qual­i­ty Insti­tute (Inter­na­tion­al Taste & Qual­i­ty Insti­tute, iTQi) of Brussels.

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.