Riga Black Balsam


Riga Black Balsam is a traditional Latvian balsam made using a single-barrel infusion technology. Barrel by barrel botanicals are infused in the spirit-water; a mix to create a so-called "Riga Black Balsam essence". After that, the essence is blended with the rest of the ingredients and bottled in ceramic bottles.
Riga Black Balsam is produced by JSC Latvijas Balzams and has received more than 100 awards at international fairs throughout its history.

Recipe

The traditional recipe was created in 1752 by Abraham Kunze, a pharmacist living in Riga. It consists of 24 natural ingredients, including 17 botanicals – bilberries/blueberries, raspberries, birch buds, bitterwort root, peppermint leaves, Artemisia absinthium stalks and leaves, ginger root, Valerian root, sweet flag root, Melissa officinalis leaves and stems, Tilia cordata blossom, oak bark, St John's wort, buckbean leaves, black pepper, Citrus aurantium skins and nutmeg.
According to tradition only the Head Liquor Master and several of his apprentices know the exact secret recipe. The original recipe was lost during the resettlement of Baltic Germans or the following World War II. After the war, the recipe was carefully restored by a joint effort of former employees. Since then the recipe has remained unchanged.

Use

It can be had as it is, on the rocks or mixed with schnapps, akvavit, or vodka, or warm, in tea, coffee or black currant juice, or mixed with soda water or a soft drink, or in any variety of cocktails. It is also occasionally enjoyed as a topping on ice-cream. The classic drink itself is black and very bitter, but with a distinct sweetness.
Black Balsam is also used in traditional medicine. It is supposed to be a good cold remedy and is used to treat digestive problems. There are no epidemiological studies which back these claims up. According to legend, Empress Catherine the Great of Russia, became ill during a visit to Latvia but was cured after drinking Riga Black Balsam.