I've often wondered why we call this grainy leather texture caviar, because if you ask me, caviar as a food is really rather singular in flavor, while the leather counterpart is actually so layered and so complex.
Now caviar is often highlighted for its practical components, namely durability, but honestly we should give it more credit because it is far more multi-dimensional than its reputation as a workhorse.
If you look very closely at the grain, you'll see that there are actually two colors at play, creating a very natural gradation within the grain stamping. Think of it as a drop shadow, if you will. It makes the color so much more interesting and much less flat.
There are no two parts of the leather that look exactly the same, because each grain stamping is completely unique. Could you do this with lambskin? No. Could you do this with box? Also no.
You can only do this to very large grain stamped leather, and specifically vintage caviar leather. Why is it that in modern day processing, caviar is now so much more heavily finished, resulting in an almost complete erasure of this fingerprinting?
I hope we return back to the era where we see elements of human touch in our handbags or in our life as signs of artistry and not just imperfections.