From Spain to Azerbaijan: Altima Caviar Expands the Collection

Introducing Oscietra de la Sombra & Persicus Oscietra

At Altima Caviar, discovering a new caviar is about finding something distinctive, memorable, and worthy of a place alongside the world’s finest pearls.

Recently, two new Oscietra caviars joined the collection, each offering a completely different expression of one of the most beloved sturgeon varieties in the world. From Spain comes Sombra, a rich and deeply layered caviar with an unexpected cacao finish. From Azerbaijan comes Persicus, a refined and delicate Oscietra prized for its clean, nutty character.

Together, they represent Altima’s continued pursuit of exceptional sourcing and unique flavor profiles.

Oscietra de la Sombra

Sourced from Spain, Oscietra de la Sombra immediately stood apart.

During a sourcing trip to Barcelona, Altima COO Alayna Steinman joined two chefs from Michelin-awarded Goodnight Hospitality to taste a selection of Oscietra caviars. One in particular captured the group’s attention, its dark, lustrous pearls offering remarkable depth and complexity.

“Upon seeing the beautiful sheen of the pearls, I asked what it was called,” recalls Steinman. “The farm told us the caviar had not yet been named. It reminded me of a beautiful shadow, so we chose Sombra as a tribute to both its appearance and its Spanish roots.”

The medium-large pearls reveal classic Oscietra characteristics: rich ocean brine, layered nuttiness, and a surprisingly elegant cacao finish.

Executive Chef/ Owner Felipe Riccio of Houston’s Michelin-starred March described the caviar’s depth as unlike anything else in the tasting lineup. The lingering cacao notes have even earned it a nickname among chefs: the dessert caviar, making appearances in unexpected sweet applications where its savory richness creates remarkable balance.

While equally at home alongside a Meursault, Blanc de Blancs Champagne, or fine Scotch, one of our favorite pairings is Raventós i Blanc De Nit Rosat 2023. Its freshness and acidity beautifully elevate the caviar’s savory richness, creating an elegant and uniquely Spanish feeling.

Persicus Oscietra

If Sombra is bold and layered, Persicus is elegant and restrained.

Sourced from Azerbaijan, this farm-raised Iranian Oscietra immediately stood out during Altima’s tasting process for its remarkably clean finish and nuanced flavor profile. The light grey pearls offer a delicate pop and reveal notes of fresh hazelnut, prosciutto, and roasted nuts that disappear gracefully across the palate.

The result is a caviar of extraordinary balance, one that invites another bite before the first has fully finished.

Today, Persicus can be found on menus at Meat Market Tampa and The Hedges Inn in East Hampton, where chefs have embraced its versatility and subtle complexity.

COO Alayna Steinman’s favorite pairing may be the most unexpected.

“Add it to a bowl of pho,” she suggests. “The broth brings out the savory and nutty notes in a really beautiful way.”

Looking Ahead

As Altima continues expanding its collection, Sombra and Persicus represent the type of discoveries that keep the pursuit exciting: caviars with distinct personalities, memorable stories, and flavors that linger long after the final bite.

For football fans, Sombra has already earned another distinction. Featuring a custom World Cup-inspired label designed by Gabriella Fasciani, it has become Altima’s official World Cup selection and is now available online and at the company’s newly opened Houston location.

Whether you’re drawn to the rich depth of Sombra or the understated elegance of Persicus, both offer a reminder that even within the world of Oscietra, there is always something new to discover.

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