N25 – OUR NAME AND ORIGIN
N25, our name, stands for the extraordinary origin that makes our product truly unique.
Located at 25° north latitude in the mountains at over 2200 meters altitude, our aquaculture facility sits in a hidden gem of natural beauty. It provides us with the cleanest air, purest spring water, and the optimal climate to raise the sturgeons that give birth to our caviar.
Precision, detail, and without compromise – this is how N25 Caviar is selected and produced. Only 10% of annual production from the farm is up to the N25 standard. Each fish is hand selected based on the maturity, color and size of the roe. The second selection takes place before salting, where we taste and determine the perfect salt level for each fish. The caviar that meets the N25 quality standard is then aged in Germany, where the third selection takes place. At N25, there is no compromise when it comes to quality and bringing you the ultimate
Unique Aging Process – never pasteurised or frozen
One of the most defining factors in achieving the complex flavor profile unique to N25 Caviar is our aging process. During aging, as fermentation takes place and proteins break down to amino-acids, caviar gradually develops complex and rich flavors. Because of our extraordinarily old sturgeons, they produce high quality roes that allow us to age them for an extended period of 3 to 10 months. At the end of the aging period, the membrane of the caviar becomes more translucent while retaining elasticity. This unique aging process gives N25 Caviar nutty and floral tastes on the palate with the right balance of saltiness, creaminess, and sea flavor, an umami experience with every spoon