Behind every pearl of N25 Caviar is a story of patience, innovation, and a young man’s dream that became a global symbol of luxury.
When Hermes Gehnen was a university student, his curiosity stretched far beyond the classroom. While his peers chased simple meals, Hermes often found himself traveling to Michelin-starred restaurants around the world. It was in these dining rooms that he first began to understand that food was not only nourishment, but also an art form, a statement, and a legacy.
One discovery changed the course of his life: the finest caviar in the world was not from Russia or Iran, as tradition suggested, but farmed in China. This revelation, paired with his love for fine food, sparked an obsession that would soon grow into one of the most respected caviar brands in the world.
“I began experimenting with ageing caviar in my dorm room refrigerator,” Hermes recalls, smiling at the memory. “It was a passion that became a lifelong pursuit.”
In those early days, Hermes’s methods were experimental, almost improvised. But with time, dedication, and an unwavering pursuit of excellence, his process of ageing caviar evolved into a refined art. Today, that same spirit of experimentation lies at the core of N25 Caviar.
What started with a refrigerator in a student’s room now thrives in world-class laboratories and headquarters in Munich. From here, N25 supplies over 200 Michelin-starred restaurants around the globe, making it a brand synonymous with precision, quality, and elegance.
“Consistency is what chefs trust us for. Each pearl must be perfect.”
A Tribute to Terroir
The name itself, N25, tells a story. It refers to the brand’s geographic origins at 25 degrees north latitude, where high-altitude mountains, pure spring water, and a balanced climate create the ideal environment for sturgeon farming.
The terroir matters as much in caviar as it does in wine, Hermes explains. “It shapes the Character, the depth, and the soul of every grain.
Craftsmanship Beyond Compare
Behind the polished tins of N25 lies painstaking work. Old sturgeons are raised patiently, sometimes for decades, to achieve roe of the highest quality. Once harvested, the eggs pass through strict grading, assessed for texture, colour, grain size, and salinity.
The ageing process, unique to N25, is where magic meets mastery. By allowing time to deepen the umami flavours, each variety develops its own personality creamy, nutty, floral, or intensely oceanic. The result is caviar that doesn’t just complement a dish but elevates it into a culinary memory.
Every Pearl, a New Standard of Luxury
From Oscietra’s golden glow to the legendary Beluga and the rare Almas with its ethereal shimmer, every variety of N25 tells a different story. Each tin is not just food, but a reminder of patience, heritage, and innovation combined.
“Only ten percent of our harvest meets the standards to carry the N25 name,” Hermes shares. “That is our promise of perfection.”
Recognition Across Continents
What began as a student’s curiosity is now a global network. N25 Caviar has become a trusted partner of acclaimed chefs, including Michelin-starred ambassadors who swear by its consistency and artistry. From Europe to Asia, the Americas to the Middle East, its reach proves that passion, when paired with discipline, can travel farther than anyone could imagine.
A Legacy in the Making
For Hermes, N25 is more than a business. It is the story of finding beauty in detail, of chasing a vision that others doubted, and of creating a standard so high that it transformed the way chefs and diners think about caviar.
“At its heart, N25 is about more than taste. It’s about creating moments of elegance that people remember.”
From the refrigerator in the dorm room to the tables of the best restaurants in the world, N25 serves as an inspiration that passion and perseverance together to create amazing stories.
