What technique enables caviar infusion in vodka?

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Micro-encapsulation Enables Caviar Infusion in Vodka

A novel micro-encapsulation technique has been employed to infuse caviar into vodka, creating a unique and refined beverage. This innovative process allows the delicate flavours of the caviar to be incorporated into the spirit without compromising its integrity. The resulting product is a collaboration between L'Orbe vodka and La Maison Nordique, a purveyor of fine gastronomic products.
The Role of Micro-encapsulation

The successful infusion of caviar into vodka is achieved through a specialized micro-encapsulation technique. This method involves enclosing tiny particles of caviar within a protective coating, allowing them to be integrated into the vodka. This ensures that the distinct characteristics of the caviar are preserved and can subtly enhance the vodka's profile.
Collaboration with La Maison Nordique

L'Orbe partnered with La Maison Nordique, an established entity with over two decades of experience in the French and international gastronomic markets, particularly renowned for its caviar. This collaboration leverages La Maison Nordique's expertise in sourcing high-quality sturgeon eggs. The specific caviar selected for this infusion is Imperial Baeri, a French variety known for its subtle notes of walnuts and lightly buttered hazelnuts.
Showcase at SIRHA Fair

This distinctive caviar-infused vodka, a product of L'Orbe Vodka x Caviar, is set to be showcased at the SIRHA food service and hospitality fair. The event will take place in Lyon, France, from September 23 to September 27, offering an opportunity for industry professionals and enthusiasts to experience this unique creation.

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What technique enables caviar infusion in vodka?

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