FAQ
Our expert answers your questions
Why should vodka be served ice-cold?
Intense cold (-5 to 0°C) plays several roles in the tasting of vodka. It softens the most volatile aromas, which mellows the sense of alcohol on the palate. It thickens the texture, giving that characteristic silky impression. And it prepares the palate for the next tasting (caviar, smoked salmon), in a spirit of minimalist purity. This is why Russian tradition always calls for ice-cold vodka to accompany caviar.
What is triple distillation?
Triple distillation is a process that consists of distilling the base spirit three times in succession, removing the undesirable compounds (fusel oils, acetones and the like) at each pass and concentrating the purest aromas. The result is a spirit of exceptional clarity, particularly suited to the production of premium vodkas. Beluga Classic combines this triple distillation with a 30-day rest to perfect the final balance.
Why pair vodka with caviar?
The tradition goes back to the Russian tsarist courts of the nineteenth century, where caviar from the Caspian Sea was always enjoyed with ice-cold vodka. The logic is twofold: vodka, neutral in taste, does not compete with the caviar and cleanses the palate between mouthfuls. Its intense coldness and its purity prolong the briny intensity of the pearls without masking it. It is the historic pairing of excellence, handed down from imperial Russian haute cuisine.
How do you choose the right glass for vodka?
Shot glasses or small stemmed glasses (3 to 5 cl) are the best suited. Ideally, the glass is chilled in the freezer beforehand to keep the vodka cold throughout the tasting. Avoid glasses that are too wide, which would dilute the aromatic experience. The traditional vodka service often includes a place for ice, keeping the glass and its contents at the perfect temperature throughout the meal.
Find the vodka that is right for you
Our signature, the Beluga Classic Vodka, is crafted from a unique malt spirit and some of the purest Siberian spring water. Triple distillation, the addition of honey and oat extracts, a 30-day rest: each of these steps gives this vodka its silky texture, its harmonious profile and its characteristic purity. Served ice-cold, it belongs to the great tradition of Russian vodka.
How to enjoy vodka
Vodka is traditionally served ice-cold, ideally between -5 and 0°C. Keep the bottle in the freezer for a few hours before serving, in glasses that have likewise been chilled in the freezer. It is enjoyed in small measures (2 to 3 cl per serving), in the Russian style, alongside caviar, smoked salmon or seafood. To preserve the purity of the taste, avoid overly sweet or aromatic mixes.
Vodka, the memory of a great tradition
Vodka and caviar share a common history rooted in imperial Russia. At the court of the tsars, caviar from the Caspian Sea was always enjoyed in the company of ice-cold vodka, in a spirit of restraint that brought together two quintessentially Russian signatures. This tradition then spread through European haute cuisine, where it endures today as the historic match for caviar.
Beluga Classic carries this lineage forward, honouring the codes of great Russian vodka: triple distillation, pure Siberian spring water, the addition of honey and oat extracts, a 30-day rest. The result is a vodka with a silky texture, a harmonious profile and a characteristic purity. Served ice-cold, it pairs especially well with caviar in a minimalist spirit, but also with Balik smoked salmon, in keeping with the Slavic tradition.