Polanco Oscietra Grand Reserve Caviar (Oscietra)
An Award Winning Wild Raised Oscietra
Raised in the Estuario del Plata, on the Rio Negro in Uruguay, this Oscietra is a journey for the senses, an explosion of flavours.
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.
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.