Inside the Search for Purity, Precision, and Producers Who Do Things Differently
Every tin tells a story. At Altima Caviar, that story begins long before it reaches your table.
This spring, our team traveled to the Barcelona Seafood Expo to continue a search that never really ends. We met with producers from across Europe, tasted dozens of harvests, and asked the kinds of questions that most don’t. Where is the water sourced? How long is the maturation? Is the salt recipe adjusted for palate or convenience?
We’re proud to share that Altima Caviar is now partnering with four remarkable producers: La Perlita, Adamas, Esturión de Sarrión, Panchenko, and UGA. Each one brings something rare to the table, purity, precision, and an understanding that true luxury comes from how something is made, not just how it’s served.
A Taste for the Details
Every tin in the Altima collection is selected not for trend or label, but for the nuance behind it. At the Expo, we tasted caviar from Greece, France, Georgia, Moldova, Spain, and the Netherlands. We passed on many, but what always stood out were producers with small teams, clean water systems, and salt levels that preserve flavor instead of masking it.
Adamas, based in Pandino, Italy, is one of the few caviar houses still fully family-owned and vertically integrated. They use the traditional malossol method, light salt, cold pack, minimal interference, and can adjust the cure depending on the experience we want to create.
La Perlita, from the Aquitaine region of France, produces a rare, large-grain caviar known for its elegant texture and fresh hazelnut finish. Their team welcomes clients to visit their farm, walk the process, and taste caviar as it’s meant to be shared.
Esturión de Sarrión, a boutique Spanish farm near Valencia, offers one of the creamiest Baerri varieties we’ve come across. Their roe is delicate, pure, and consistently refined.
UGA, with farms in Iran and Spain, blends generational knowledge with pristine sourcing. Their Beluga, matured for over a decade in Caspian-fed water systems, carries a natural richness that feels timeless.
Panchenko Caviar House, based in the mountain regions of Georgia, produces a superior Siberian roe that’s light, elegant, and reminiscent of Oscietra. Their commitment to sustainability, purity, and partnership stood out immediately, and their team has welcomed us to visit the farm and collaborate on future tastings and sourcing.
Each producer was chosen not for scale, but for soul. Their practices are traditional, their product is pristine, and their vision aligns with ours.
More Than a Product
This is not about quantity or convenience. It’s about building a caviar program that reflects a way of living, seasonal, selective, and rooted in a sense of place.
Whether it’s enjoyed on a terrace in Menorca, paired with champagne in Palm Beach, or shared at one of our private tastings abroad, Altima Caviar is meant to feel personal. These are harvests you can trace back to the farm. Some of our partners even invite clients to visit, walk the land, and see the process firsthand.
That’s the difference. Not just how it tastes, but how it was chosen. This is how Altima selects caviar. Thoughtfully. Globally. Without compromise. Stay tuned as we bring you closer to the farms, the people, and the experiences that shape each tin.
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