Unique and exceptional N25 Caviar
N25, named after its location at 25° north latitude in the Tibetan plateau, offers unique caviar. The facility’s constant cold spring water and mild climate allow year-round sturgeon spawning. N25 controls every aspect of farming, using natural feed and avoiding commercial options.
N25 grows sturgeons for 10 years longer than industry standards, utilizing older fish with thicker roe. The salting process, unique to N25, involves a mineral-rich osmosis method, resulting in a subtle saltiness throughout the caviar pearl. Aging, exclusive to N25 due to Tibetan conditions, lasts 3 months to a year, enhancing nutty and floral complexities. The caviar’s lower salt profile highlights toasted nuts and floral aromas.
N25’s exclusive aging process, impossible to replicate, yields caviar with a dynamic flavor spectrum. Only 10-20% of harvested caviar meets N25’s quality standards, showcasing intact pearls and no residue, reflecting the benefits of aging. N25 Caviar stands out for its quality and unique aging process, offering an unparalleled culinary experience.
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