The rarest grade in the BELEAEV collection & one of the rarest treasures in fine caviar, prized for its luminous golden pearls and exceptional rarity. Named after the Persian word for “diamond”, it evokes the heritage of the world’s most precious caviars. Produced from a rare albino hybrid of Huso huso and Acipenser ruthenus, it reveals a delicate texture and an exquisitely refined palate - smooth, creamy and gently nutty, with clean mineral notes, elegant salinity and a long polished finish. Rare in colour and poised in character, Almaz Diamond Caviar offers a finesse and richness reminiscent of fine Beluga, while remaining quietly distinctive in its own identity.
Species: Premium sturgeon, Huso huso × Acipenser ruthenus - Sterlet Albino
Grains: Small to medium delicate pearls (1.5 - 2 mm)
Color of roe: Luminous tender gold to golden yellow
Origin: Sustainably farmed in certified aquaculture, spring-fed pools across Germany and China
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Species: Premium sturgeon, Huso huso × Acipenser ruthenus - Sterlet Albino
Grains: Small to medium delicate pearls (1.5 - 2 mm)
Color of roe: Luminous tender gold to golden yellow
Origin: Sustainably farmed in certified aquaculture, spring-fed pools across Germany and China
Ingredients
Ingredients
Perfect Pairings
Perfect Pairings
Serve well chilled and enjoy on its own, or with warm blinis and crème fraîche for a classic presentation. For a more refined service, serve with lightly buttered new potatoes. Pair with vintage Champagne, Blanc de Blancs, chilled white wine, or ultra-premium iced vodka.
Express Delivery
Express Delivery
FAQ
A Diamond Among Caviars
Almaz Diamond is hand-graded for mirror clarity and uniform colour. Each pearl gives a glassy snap before melting into a long buttery finish, with a clean marine opening and a quiet hazelnut centre. There is no salt sting and no fishy after-taste, only the quiet weight of a truly great ingredient. The release is small, the standard absolute. Reserved for the table where nothing ordinary will do.
How to Serve Like a Connoisseur
To experience Almaz Diamond at its best, follow a few essential principles. 1. Avoid metal: use a mother-of-pearl, horn, or bone spoon to preserve the purity of flavour. 2. Serve chilled: keep the tin cold and present it over crushed ice to maintain ideal texture and freshness. 3. Classic pairings: enjoy on a warm blini with a touch of soured cream. Pair with vintage Blanc de Blancs Champagne or ice-cold premium vodka.
Our Commitment to Quality and Ethics
True luxury demands responsibility. Almaz Diamond is sourced under strict international regulations, fully traceable, and handled with uncompromising care. Each tin is packed to order. Temperature-controlled packaging preserves absolute integrity from our cellar to your door.
How can I open my tin of caviar?
Use the caviar key. Insert it gently into the groove between lid and tin, twist lightly until you hear a soft pop, then lift the lid and serve.
How to enjoy caviar?
To fully savour caviar, use a mother-of-pearl spoon and avoid metal which can alter the delicate flavours. Keep pairings simple: blinis, lightly buttered toast, a touch of soured cream. Let the pearls melt on your tongue to reveal the iodised aromas, enhanced by brut Champagne or chilled vodka.
How much should I order?
Tasting or aperitif: 30 to 50 g per person.
Main indulgence: up to 125 g per person.
Canapes: about 5 g per piece (a 125 g tin makes around 25 canapes).
How long does it last once opened?
After opening, reseal and refrigerate, then enjoy within 24 to 48 hours. Unopened tins keep for 3 to 4 months refrigerated (check best-before).
Trusted by Our Customers
HOW TO SERVE CAVIAR PROPERLY
Because handling matters as much as selection.
Caviar is a delicate product. Even the finest caviar can lose its character when handled incorrectly. Temperature, utensils and timing are essential to preserving texture, flavour and balance.
Here we share the simple principles we follow ourselves — at home, in restaurants and during professional tastings.
No rituals for the sake of tradition. Only what truly matters for taste.
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