One of the most defining factors in achieving the complex flavour profile unique to N25 Caviar is our ageing process. During ageing, as fermentation takes place and proteins break down to amino-acids, caviar gradually develops complex and rich flavours. 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 ageing period, the membrane of the caviar becomes more translucent while retaining elasticity. This unique ageing process gives N25 Caviar nutty and floral tastes on the palate with the right balance of saltiness, creaminess, and sea flavour, an umami experience with every spoon