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www.privateairny.com Private Air | Summer 2020 62 Russian Known as Osetra, Ossetra, or Oscietra caviar, is the second most valued caviar in the market. e Russian sturgeon is typically found in the Black Sea, the Sea of Azov ad e Caspian Sea. Hue: e grains have a slight brown-bronze color. Taste profile: e Russian caviar pearls have a rich flavor of buttery-creamy notes, a subtle briny finish, and hints of green olives. Russian Hybrid Created by mating the female Osetra sturgeon with a male Siberian sturgeon, the Russian Hybrid is a caviar Colony exclusive and cannot be found elsewhere in the world. e first batch of Russian Hybrid was launched last year but has already received widespread acclaim by chefs for its pleasant flavor. Hue: e grains vary from dark grey to golden brown. Taste profile: e glistening pearls offer the distinctive sweetness of Japanese Kyushu grapes with a nutty and creamy finish for a well- balanced flavor profile. Amur e Amur river sturgeon, which originates from China's Heilongjiang province, has been farmed for over two decades and is another popular choice among consumers for its subtle, creamy flavors. Hue: e grains range from light to dark brown color, even yellow or gold, with a tint of green. Taste profile: e Amur caviar has a nutty and light, buttery flavor with a long, briny finish. Kaluga Hybrid For those who are new to caviar, the Kaluga Hybrid is recommended as a good "starter" caviar for its gentle flavor. A crossbreed of the female Kaluga and male Amur, this Hybrid is available at only two farms in the world. Hue: A slight green tinge on the brown pearls Taste profile: A mild, earthy flavor with hints of mushroom, a gentle tang, and a slightly bitter finish. How to Best Enjoy Your Caviar at Home Caviar connoisseurs prefer to eat them neat to appreciate the flavor and mouthfeel of each grain fully. Use a mother of pearl spoon – never metal as it impairs the taste – to scoop caviar directly out of the tin. Caviar pairs well with white wines like Chardonnay or Sauvignon Blanc or Champagne. Or wash down your caviar the way Russians do, with a shot of crisp, cold Vodka. Once a tin of caviar is open, it should ideally be consumed within 24 and 48 hours of opening. It should be stored in a refrigerator but never frozen as the extreme cold of a freezer will destroy the quality and taste of the pearls. EPICUREAN DELICACIES

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