Overtones of fine whisky and peat, just a hint of smoke, which goes well with the pop of a crisp light salinity.
Aptly named after the first ‘house’ batch made by our Caviar Shokunin, Michael Passmore, in his home kitchen after a trip to Japan. Michael had been discussing the infusion of various distilled spirits into his steelhead roe with Chef David Breeden, Chef de Cuisine at the French Laundry, when he looked to his Japanese whisky inventory from his trip. Michael was pleased that the whisky’s flavors and notes came through in the caviar. The rest is history and results in a varying, but delightful steelhead roe, cured in sea salt and the whisky of Michael’s choice with flavor bursting from the exciting burst of each egg.
- Species – Oncorhynchus mykiss
- Responsibly & Sustainably Farmed in Denmark
- Cured and Hand Packed in Sloughhouse, California