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Oscietra de la Sombra Caviar 30g (Acipenser gueldenstaedtii) - Spain - Altima Caviar Palm Beach
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Oscietra de la Sombra Caviar 30g (Acipenser gueldenstaedtii) - Spain - Altima Caviar Palm Beach

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$125.00
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Product Details
  • Key Attributes & Specifications

    • Sturgeon Lineage: Pure-breed Russian Sturgeon (Acipenser gueldenstaedtii)
    • Water & Harvest Origin: Mountain-spring aquaculture, Spain
    • Visual Identity: Dusky amber to deep brownish-gray with a natural high-gloss luster
    • Textural Feel: Delicate membrane offering a velvety, low-resistance burst on the tongue
    • Primary Flavor Architecture: Unsalted creamy butter, toasted macadamia, and subtle cacao nib

    Curated Pairings

    • Cellar Selection: Côte de Beaune White Burgundy (Meursault or Chassagne-Montrachet) to complement the hazelnut and butter notes.
    • Effervescence: Zero-dosage Blanc de Blancs Champagne to elevate the cacao finish with high-toned acidity.
    • Spirits: Single-malt Speyside Scotch or a clean, grain-neutral artisan vodka served at freezing temperatures.

    Exclusive Brand Profile & Origin Story

    The Altima Distinction: De la Sombra ("of the shade") highlights the shaded, temperature-controlled alpine spring conditions in Spain where this stock matures. Unlike standard high-salinity market tins, this yield uses a minimal Malossol cure to preserve the sturgeon’s natural cacao and roasted-nut undertones without heavy ocean salt masking the palate.

    Distinctive Product Q&A (Search-Differentiated)

    What defines the flavor of Altima's Oscietra de la Sombra?Unlike traditional salty Oscietras, this Spanish yield leans into warm, cocoa-tinged savory depth, offering a rich, buttery mid-palate with zero fishy aftertaste.Why are Spanish Oscietra sturgeon unique?Raised in pristine, cold mountain spring waters in Spain, the sturgeon enjoy consistent flow and pure oxygenation, yielding pearls that are remarkably clean, uniform, and rich in natural fatty acids.How is this batch best enjoyed?We recommend enjoying it solo off the back of the hand (a la royale) to appreciate the cacao finish, or paired over a warm potato blini with a dollop of unsalted cultured cream.
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    Oscietra de la Sombra Caviar 30g (Acipenser gueldenstaedtii) - Spain - Altima Caviar Palm Beach
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