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Roe

Whisky

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.

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“It’s just the right amount of light salt, whisky flavor coming through, and an amazing texture that takes any dish to the next level and effectively turns it from a good dish to a delicious and fun dish. I like mine with honey and bacon.”

CHRIS LEMMON

CAVIAR CLUB MEMBER

What does this caviar taste like?

Tasting notes

Overtones of fine whisky and peat, just a hint of smoke, which goes well with the pop of a crisp light salinity.

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