Polanco Siberian Reserve Caviar ( Baeri ) | 🩆The Bow Tie Duck Manila
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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 CrĂšme FraĂźche, 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.

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.