Legacy of the Beluga: How We Select Our Rarest Pearls

In the world of fine caviar, not all pearls are created equal. While many may experience the luxurious taste of sturgeon roe, only a select few ever encounter the rarest of them all — the Imperial Beluga, chosen through a legacy of precision, patience, and uncompromising standards. This is the story behind how we select our most extraordinary pearls: a process rooted in tradition, science, and instinct.

Beluga caviar has long been synonymous with royalty, diplomacy, and refined indulgence. But what most connoisseurs don’t see is the journey that each pearl takes — a journey that begins over a decade before it ever graces your spoon.

Our Beluga sturgeon are raised in pristine, cold-water aquaculture environments designed to mirror their natural habitats. These ancient fish can live for over a century and may take 15–20 years to reach full maturity. Such patience is not an inconvenience — it’s essential. The longer the maturation, the more complex and luxurious the flavor of the roe.

When the time finally comes to harvest, our master graders begin their work. Each fish is evaluated individually, and only a tiny fraction will yield roe worthy of our Imperial Reserve distinction. What do we look for?

First, size: Beluga pearls are among the largest of any sturgeon species, often exceeding 3.5mm in diameter. The larger the pearl, the more delicate and creamy the texture — a melt-in-your-mouth sensation that is the hallmark of true luxury.