Polanco Siberian Reserve Caviar (Baeri)
A Farm to table, Wild Raised Baeri
Raised in the Estuario del Plata, on the Rio Negro in Uruguay, this beautiful Baeri will amaze you by its perfect ripeness and definition.
Tasting notes from the Curator
The pristine waters of the Rio Negro allows the buttery and nutty flavours of the Baeri to naturally develop and give this exceptional caviar a rare purity . The softness of its medium to large size pearls and the depth of its taste makes this caviar a beautiful journey to the richness of the world of Caviar.
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 Creme Fraîche, or on top of a beautiful Salmon Coeur de Filet. It’s flavours would also beautifully pair with a light Wagyu Tartare.
A sustainable approach to Caviar
Polanco’s approach to Caviar farming is focusing on a complete respect of the natural lifecycle of the Sturgeon, in harmony with the exceptional location of the Rio Negro. The Caviar is only harvested during the austral winter, when the ripeness is at its peak.
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.