Riga Black Balsam

Riga Black Balsam (Latvian: Rīgas Melnais balzams) is a traditional Latvian balsam often considered to be the national drink of Latvia.[2] Nowadays, Riga Black Balsam is produced by JSC Latvijas Balzams and has received more than 100 awards at different international fairs throughout its history.[3]

Riga Black Balsam
A half liter bottle of classic Riga Black Balsam
TypeLiqueur
ManufacturerLatvijas Balzams
Country of originLatvia
Introduced1752
Alcohol by volume45 (classic), 43 (XO), 40 (Coffee), 30 (Black Currant and Cherry)
Proof (US)90
ColourDark brown (classic), dark purple (Black Currant) or dark red (Cherry)
FlavourA combination of birch, lime, ginger, cocoa, liquorice baking spices and berries[1]
Websiterigablack.com

More than 2 million bottles of Riga Black Balsam are produced each year and exported to 30 countries.[4] There are several variations of the balsam with blackcurrants and cherries, as well as the Riga Black Balsam XO mixed with an 8 year aged French brandy.[2]

History
Riga Black Balsam manufacturing plant

The traditional recipe was created in 1752 by Abraham Kunze, an apothecary living in Riga.[5] It was initially known as the Kunzensky Balsam (Russian: Кунценский бальзам) and sold only in apothecaries as a prescription medicine.[6]

According to a legend, Empress Catherine the Great was heading back to Russia and stopped in Riga for a few day long respite. Shortly upon arrival, she became very ill, possibly from a stomach infection such as typhus or by being poisoned according to another theory. Kunze was asked to step in after the empress's personal doctor proved helpless. The balsam's success in curing Catherine the Great provided it with popularity throughout Europe and Kunze with exclusive rights to produce the balsam for the next 50 years.[4]

Since 1845 the balsam has been produced commercially. According to tradition, only the Head Liquor Master and two of his apprentices know the exact recipe.[6] The original recipe was lost during World War II, but it was carefully restored through a joint effort by the former employees after the war with the technologist Maiga Podracniece playing an essential role in the restoration.[4]

In 2019, a new version of Riga Black Balsam called Riga Black Balsam Espresso was released blending the original balsam extract with Arabica coffee bean and cinnamon extract.[7]

Production

Riga Black Balsam 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.[8]

A 45 ABV solution is infused with the botanicals and aged for 30 days in oak barrels to create Riga Black Balsam essence. After that, the essence is blended with honey, caramel, natural juices and other ingredients, and bottled in clay bottles.[6]

Use

The colour of the classic Riga Black Balsam is likened to black coffee. Its aroma is described as ranging from acetone to liquorice to chocolate, while the flavour is characterised as a combination of birch, lime, ginger, cocoa, liquorice baking spices and berries by a panel of expert tasters. The intensity of Riga Black Balsam's bitterness was rated 4 out 5, the intensity of the sweetness 3 out of 5 and the intensity of the aroma 4 out of 5.[1]

Riga Black Balsam is had on its own or added to coffee and hot chocolate, desserts, syrups, chocolate ganache or traditionally over ice cream.[1] It is poured over juices to create the so-called Black Shooter (the most popular being with peach), as well as used as an ingredient in various cocktails, such as the "Black and Stormy", where Black Balsam is mixed with vodka, lime juice, ginger beer, and sugar syrup. Black Balsam Black Currant is used in cocktails such as "Stairway to Heaven", while Black Balsam Cherry is added to Cherry Soda.[2] Riga Black Balsam is also used in traditional medicine as a cold remedy and to treat digestive problems.[6]

References
  1. Bitterman, Mark (2015). Bitterman's Field Guide to Bitters & Amari: 500 Bitters; 50 Amari; 123 Recipes for Cocktails, Food & Homemade Bitters. 2. Andrews McMeel Publishing. p. 189. ISBN 978-1-449-47069-2.
  2. Spratte Joyce, Katy (13 May 2020). "Move over world-famous Italian bitters, Latvia's funky, herby liqueur has arrived". Chilled Magazine. Retrieved 30 November 2021.
  3. Riga Black Balsam History
  4. Kernot, Emily (14 February 2012). "Travel: Eternal life for Empress' elixir". The New Zealand Herald. Retrieved 28 December 2019.
  5. McLagan, Jennifer (2014). Bitter: A Taste of the World's Most Dangerous Flavor, with Recipes [A Cookbook]. Ten Speed Press. pp. 129–130. ISBN 978-1-607-74516-7.
  6. Nutritional and Health Aspects of Food in Eastern Europe. Academic Press. 2021. p. 177. ISBN 978-0-128-11734-7.
  7. Eagle, Jenny (19 December 2018). "Riga Black Balsam coffee alcohol beverage joins growing trend". Beverage Daily. Retrieved 28 December 2019.
  8. "Riga Black Balsam". Baltic Spirit. Retrieved 28 December 2019.
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