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Caviar is the gold of modern gastronomy. The embodiment of wealth and prosperity, a rare delicacy and one of the most heavily advertised brand in our country.

Non-black black caviar
Black caviar is extracted from sturgeon. Just to mention, that in fact it is not entirely black. There are following types of caviar. The most delicious and popular is beluga’s caviar with silver-gray color, the owner of the largest eggs and refined taste. The second position belongs to acipenser caviar: the color of a dark-bronze, smaller eggs and slightly noticeable odor. Caviar of stellate sturgeon is on the last position: the smallest eggs, hard, really black, with a strong peculiar flavor. But the most expensive and rare is caviar "Almas" - yellow eggs of beluga-albino, which sells for $ 2000 per hundred grams. It is delivered from Iran in special jars, made of pure gold.

Qualitative salting
Roe has more calories than meat. It is rich in proteins, fats and mineral salts. It is full of phosphorus, potassium and zinc, vitamins and valuable fatty acids. All caviar is prepared by the method of salting: the precious product is taken out from fish, the eggs are separated from the connective tissue, washed, dumped in a sieve, weighed and added the required amount of salt. The process of salting of eggs lasts for several minutes, and ends when some amount of brine is formed. Good sign of proper salting – eggs are intact in a jar, and well separated one from another.

More recently, historians have discovered that earlier in Russia for the manufacture of caviar used only one type of salt - "Blue granatka", which was extracted in underground mines somewhere in the Perm region. And it wasn’t allowed to cook eggs with another salt. True connoisseurs of "fish eggs" are in awe of the level of this mineral in the caviar. So, there was special small ball on the thinnest silver chain especially for French gourmets in the shop “Cannes Caviar House”. The ball is put on the roe, and if it plung immediately - the ratio of fat and salt is ideal.

"King’s delicacy"
Caviar is a native Russian product that was used since time immemorial. Some people mistakenly think that in the old days it was served only in the homes of wealthy people. In fact, eggs were welcome guest at any table. The first written mention of the caviar belongs to 1240, and was made by the secretary of Batyj Khan. At that time the eggs were laid and heavily salted in wooden barrels, and the most expensive and demand was fresh, granular product from sturgeon and whitefish. In the eighteenth century, the famous chef of Marie Antoinette, Karem wrote that the Russian were pious and severe in the observance of religious canons. Most time of the year was occupied by the Orthodox fasting days. Especially Karem noted sturgeon roe, or as they called it in the south of Russia - "caviar". Europe tasted caviar only in the second half of the 19th century. By this time it has become delicious. French traders advertised eggs as a favorite food of the Russian tsars.

Such a familiar Russian drink, like vodka - the most frequent guest on any holiday. It is drunk in solitude and in noisy company, family celebrations and corporate party, it was and remains the main alcoholic drink in Russia. Despite the fact that the usual vodka affordable for everyone, recent years expensive luxury beverages became more popular. People don’t buy them to make night more joyful, but for very special occasions, or as an instance to the collection of elite alcohol.

If for brandy and wine taste of the beverage is very important characteristic, taste of vodka, even luxury, people usually try to subdue. Point of view of experts on this subject are different: some say that the best vodka must be without any taste, like water, while others believe that it must have bitter aftertaste, and it should be drunk slowly in small sips. But everyone who loves this drink agrees that each sort of vodka has its own "character", taste and effect.

Many of those who drink “firewater” probably believe themselves to be real experts and connoisseurs of this drink. They will tell you what the good beverage is and what vodka is better. Of course, the question of good quality is very important, because everyone wants to drink quality product and to avoid bad. Good specialist usually has a rating of drinks: this beverage is good, this is not so good, and this stuff is the worst in the world!

Good vodka is made from good alcohol, clean water and some other components in small amounts that are added to the drink according to the recipe - for revealing the nuances of taste and aftertaste.

Traditions of drinking alcohol in the Slavic lands have deep roots. With time vodka covered a long and hard path. At different stages raw material for its production was wheat, potatoes, sugar beets.

Our company has become a worthy successor of the experience and traditions of their predecessors, and inventor of new technologies and the author of unique products that are widely represented not only in Russia but also abroad.

Thanks to modern technology, high-quality materials and following the ancient traditions, our vodka has a consistently high quality and great taste. Taste it - and you'll feel cool spring water, complete saturation of ripe wheat. It will give you a sense of your uniqueness and strength in a surprisingly harmonious world of your life!

Some characteristics of our vodka:

- HIGH QUALITY - All components of products pass strict quality control. Particular attention is paid to the stability of flavor and bouquet.
- GOOD TASTE - Soft, with a slight aftertaste.
- ORIGINAL - They are unique and unusual

- MODERN – It will decorate your banquet, will create the atmosphere for a relaxing and enjoyable companionship.

Black caviar is a sturgeon roe, and it is very rare and expensive delicacy. Because of its high cost it is available only for a small part of the world's population. It is traditionally associated with Russia and Russian cuisine (especially pancakes) and Iran.
We can talk endlessly about the benefits of this delicacy - it's well-balanced product, that has not only delicious taste, but also contains a huge amount of nutrients your body needs.
Also it is rich in proteins, vitamins A, B, C, D, E, lecithin, phosphorus, iron and other minerals such as S, K, Na, Ca, Mg, Si, Zn, Mn, J, and organic compounds that are necessary for normal development of the body (especially children’s). It is recommended with a shortage of iron in the body, to increase hemoglobin, to strengthen the immune system and it has strong antiallergic properties and of course it is ideal for body, weakened by illness.

For a long time in Russia there was no red caviar, but black was always eaten. However, until the nineteenth century it was more usual dainties than a luxury delicacy.

Traveler William Cox wrote that in St. Petersburg's Summer Garden on one of the holidays for the common people (that was made by Catherine II) "the table was littered with different kinds of meals – high pyramids of sandwiches with caviar, fried sturgeon, carp and other fish, decorated with crayfish, onions, cucumbers" . Russian boyars, who knew a lot about gastronomy, of course loved this black treasure.

At the end of the XVIII century Frenchman Antoine Careme Marie (well-known European culinary authority) took service with Prince Pyotr Bagration. In his letters chef described habits of Russian life and, of course, cuisine.   He noted a variety of culinary dishes with vegetables, mushrooms and berries, but especially - fish. He mentioned sturgeon roe, which he was admired. Due to the Frenchman, the world have got an international term - "caviar": "So called Astrakhan excellent dish of sturgeon bowels.”

Black caviar is now used exclusively for the snack table (for sandwiches). But before it was served to hot meals: pancakes, potato dishes, soups etc.

In Russia caviar served with vodka, because it does not suppress the delicate taste of the caviar. The French prefer to combine caviar and champagne. The Greeks love appetizer of caviar in olive oil with onions and potatoes. Well what can I say! If you really want to suppress the taste of the delicacy – put garlic in it!
Black caviar on the table is a sign of wealth, luxury and good taste of the host. So if you are served with caviar – that means that you are in great demand in this house, appreciate that!