Opulent and creamy, with gentle sweetness, buttery depth and an impeccably balanced finish. A rare delicacy served by top chefs.

Imperial Gold Special Reserve is a premium grade of caviar distinguished by its dark golden roe, featuring eggs measuring between 3.2 and 3.4 millimetres. Known for its radiant amber pearls and balanced flavor profile, this hybrid caviar combines the structure of Huso dauricus (Beluga) with the supple roundness of Acipenser schrenckii. It is harvested from sturgeon raised in mineral-rich lakes along the Amur River, where maturation takes ≈imately twelve to fifteen years in spring-fed pools, allowing the pearls to develop their characteristic natural snap and golden hue.

Each pearl in the Imperial Gold Special Reserve exhibits a firm, smooth surface with a resilient structure. Its appearance is distinguished by a deep, dark golden coloration that signifies quality and rarity. The caviar's texture is firm yet smooth, offering a precise pop with each bite. The flavor is opulent and balanced, starting with a clean briny note that transitions into a rich, buttery depth. Aromatic nuances include subtle hints of brioche, almond, and fresh dairy, complemented by a refined salinity. The finish is long, elegant, and rounded, emphasizing its luxurious profile.

The caviar is ideal for occasions where visual presentation is as important as taste. It is suitable for premium seafood experiences and celebratory events, especially where the appearance of golden pearls enhances the presentation. The Imperial Gold Special Reserve pairs well with warm blinis, cultured butter, and delicate seafood such as scallops, langoustine, crab, and oysters. For beverages, it complements vintage Brut Champagne or a dry, mineral-driven white wine.

The product ships in a container that showcases the luminous golden pearls prominently. It does not include additional accompaniments, but it is recommended to serve chilled and retrieved with a mother-of-pearl or bone spoon to preserve its delicate texture. Proper handling involves keeping the caviar refrigerated at temperatures between -2°C and +2°C and consuming within a few days of opening for optimal flavor and freshness.

Texture: Firm, smooth
Aromatic notes: Buttery, lightly salty and refined
Flavour profile: Buttery, creamy and rounded, with gentle salinity and hints of brioche crumb, almond and fresh dairy, long elegant finish
Perfect Pairings: Serve with warm blinis, cultured butter, or delicate seafood such as scallops, langoustine, crab and oysters. Pair with vintage Brut Champagne or a dry, mineral-driven white wine