Enter the characters you see below Sorry, we just need to make sure you’re not a robot. Latvian balsam often considered to be the national drink of Latvia. More than 2 black currant extract bottles of Riga Black Balsam are produced each year and exported to 30 countries.
There are several variations of the balsam with blackcurrants, cherries, and even brandy. According to a legend, Empress Catherine the Great was heading back to Russia and stopped in Riga for a few day respite. Shortly upon arrival, she fell very ill and Kunze was asked to step in after the empress’s personal doctor proved helpless. In 1774, “to increase the health of society” Riga authorities granted the production rights of Kuzensky Balsam to carpenter Martin Roslau who “had had the opportunity to learn the composition of the said balsam from Abraham Kunze”.
Martin Roslau produced it until his death in 1783, after which it was continued by his only daughter Maria Jadwiga and a year later also by her new husband Cristop Strizky. In 1789, Semyon Leluchin, a merchant from Vyazma, obtained a patent for the balsam’s production and sales. It is unknown when or how he acquired the recipe, but Leluchin was the one that transformed Kunze’s 16 ABV white-coloured medicinal drink into a stronger black balsam intended for general consumption. In the 19th century, Riga Black Balsam had become a national drink and by the mid-19th century was already produced by factories in Riga, Liepāja, Bauska, Talsi and Ventspils. In either 1845 or 1847, Wolfschmidt, the biggest and best-known producer of Riga Black Balsam in the 19th century, began its operations. The original recipe was lost in 1939 after its last keepers, the Schrader brothers, repatriated to Germany. During the Latvian SSR there was a deficit of Riga Black Balsam, which became a valuable souvenir and gift that was sometimes even regifted.
In 2019, a new version of Riga Black Balsam was released mixing the original balsam extract with Arabica coffee bean and cinnamon extract. The Riga Black Balsam was first introduced in Denmark at the end of the 18th century by merchant ships from Marstal trading with Riga. A 45 ABV solution is infused with the botanicals and aged for 30 days in oak barrels to create the Riga Black Balsam essence, which is then blended with honey, caramel, natural juices and other ingredients, and filled in clay bottles. The colour of the classic Riga Black Balsam is likened to black coffee. Riga Black Balsam is had on its own or added to coffee, hot chocolate, desserts, syrups, chocolate ganache or traditionally over ice cream. Move over world-famous Italian bitters, Latvia’s funky, herby liqueur has arrived”. Nutritional and Health Aspects of Food in Eastern Europe.
Riga Black Balsam: Traditional Latvian Herbal Liqueur Since 1752″. Travel: Eternal life for Empress’ elixir”. Bitter: A Taste of the World’s Most Dangerous Flavor, with Recipes . Riga Black Balsam unveils coffee-flavoured liqueur”. Riga Black Balsam coffee alcohol beverage joins growing trend”. Riga Black Balsam launches brandy-based XO”.