Ossetra caviar is my favourite type: I prefer Ossetra for its crunchier texture and sharper and more complex taste, whereas the more expensive Beluga gives a rounder/mellower taste and softer texture. Did you eat it straight or mix it with chives/chopped up shallots/eggs/small bit of bilinis etc.?
I was lucky to have been given a couple of mother of pearl spoons before and I eat it straight off the spoon (metal spoons spoils the taste); I like it with a blanc de blanc champagne. Vodka is for hipsters and rockers, and James Bond loved it. I am too old/boring/not he-man enough to drink vodka.