Our foundational trio of caviars. Siberian evokes tradition, with a deep, dark color, delicate pearls, and brine and fruit on your pallet. Young Ossetra: modern. Slightly larger pearls deliver nutty and buttery flavor. Keluga is the most developed of the three, leaving no flavor untouched, beginning with a Siberian brine and ending with Young Ossetra’s rounder flavor.

Harvested from the Gueldenstaedtii sturgeon and native to the Caspian Sea, Ossetra holds potentially the strongest position in the world of caviar. Endlessly popular, each variety of Ossetra differentiates itself by either its age or its environment. Trying two together can be the perfect way to understand how the same caviars can taste different under different circumstances.

Along with Ossetra’s oldest varietal, Ossetra Supreme, Keluga Supreme and Utva Beluga round out the viable age range of farmed sturgeon. As a sturgeon ages, its eggs each year become larger, and their flavor more bold and mature. These caviars are the most exclusive due to the length of time it takes to curate them, which averages at least 20 years. Keluga Supreme is additionally aged post-harvest here in Brooklyn, building an unforgettable umami flavor.