The Caviar Blog

Caviar Stories from the Caspian Sea

Guides, tasting notes, and heritage stories behind every tin — written for chefs, collectors, and the simply curious.

More Stories

Five Additional Readings
01
Osetra Iran caviar tasting guide
Acipenser gueldenstaedtii5 min read

Osetra Iran: The Art of Amber Balance

Amber, nutty, and endlessly balanced — why this Mid-Caspian selection has become moustellar's most beloved caviar.

02
Royal Baerii caviar tasting guide
Huso dauricus4 min read

Royal Baerii: Buttery Beads, Bold Character

Large beads with a buttery texture that bursts on the palate — a farm-raised classic redefining everyday luxury.

03
Sevruga Prestige caviar tasting guide
Acipenser stellatus5 min read

Sevruga Prestige: Bold, Briny, Timeless

Fine, charcoal-grey beads with a bold, briny character — the classicist's choice from the South Caspian.

04
Royal Albino caviar tasting guide
Albino Sturgeon7 min read

Royal Albino: The Golden Legend

Exceptional golden pearls from one of the rarest albino sturgeon on Earth — inside moustellar's most exclusive tin.

05
Payusnaya Pressed caviar tasting guide
Mixed Grade · Pressed6 min read

Payusnaya Pressed: Old Russian Tradition Revived

Traditionally pressed in the old Russian style, with a deep, concentrated flavor passed down through generations.

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