There are luxuries that are not measured in brilliance or ostentation, but in the patience required for them to exist. KENOZ is one of them: a caviar that is born at the end of the world, at the foot of the Andes Mountains, where the waters of the melting snow feed a unique and protected ecosystem.
In this corner of southern Chile, the Vial family undertook a challenge that seemed impossible more than a decade ago: raising sturgeon, ancient fish whose existence dates back millions of years. There, isolated from any pollution and free of antibiotics, the sturgeon mature slowly, in a process that is measured not in months, but in decades.
The result is a caviar with an unrepeatable character. Each pearl of KENOZ is a testament to careful waiting, to expert hands that extract, clean and salt using the traditional Malossol technique. Its notes evoke dried fruits, butter and marine echoes, with nuances that change with each harvest, as if nature itself signed each batch with its personal touch.
But KENOZ is not just about taste. It also embodies a commitment to the future: innovative recirculation systems that reuse 95% of the water, reduce energy consumption, and make sustainability a pillar of its philosophy.
The brand carries in its DNA the spirit of the Selknam, an indigenous people of Patagonia who saw Kenos as the creator of the world. This legacy inspires its identity and makes it a tribute to life, origin and respect for nature.
Today, KENOZ is making its way to international palates, arriving in Mexico with limited editions of Beluga, Oscietra, and Sevruga. More than a product, it is an experience: the luxury of time transformed into flavor.
Photos: courtesy.
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