At Kaviari, the caviar is matured. This is managed by Caviar specialist Bruno Higos. He receives the delivery of the beautiful pearls and puts them in their cold room for storage. Now begins the Caviar's long maturation process. Fresh Caviar is almost tasteless. A maturation process of around three months is necessary to develop its fine taste, for which Kaviari Caviar is known.
Jean Marie Pincon, president of the "Club des Goûteurs de Caviar" expressed the most perfect word: "It is the ripening process that gives Caviar its unique taste." Not least for this reason, Bruno places a lot of emphasis on the perfect ripening process. The same way winemakers do with excellent wine. And with his experience, he can determine at the right moment when the eggs have been transformed into a unique Caviar and are ready for packing in cans. When we at PremiumCaviar receive Caviar deliveries from Kaviari Paris, the Caviar is typically packed in tins the day before dispatch - matured Caviar has a shelf life of 3 months from packaging.
Bruno Higos shows the process in the video below.
