Riga Black Balsam - Not for the Faint of Heart
A friend of mine gave me a bottle of Riga Black Balsam as a birthday present a few weeks ago. She told me that she had been home to Riga in Latvia and wanted to give me a taste of her homeland.
Today I finally broke the seal, pulled the cork and had my first taste.
But before I get to my tasting notes and my impressions we need to have a quick history lesson.
In 1757. A Latvian pharmacist named Abraham Kunze developed some snake oil from 24 different plants, roots, spices and oils that cured anything from sword wounds to malaria. He sold this herbal elixir in clay bottles and part of the history is that his miracle concoction saved the life of the Empress, Catherine the Great.
Riga Black Balsam has been produced in the same Riga factory since 1900 and like KFC, still follows the secret original recipe. It's won many an award throughout the world ( over 30) and has achieved international acclaim at many a fair.
It’s also got it’s critics. A lot of critics! One review, entitled, “Does Anyone Really Drink this Sh*t” suggested it was either a joke beverage to scare aware tourists and invaders or else it had been created to prove to the world how tough Latvians really were.
So, on to the tasting. On pouring it into the glass the smell is the first thing that really hits you. It’s got a very potent and medicinal nose with hints of black currant, raspberry, maybe some nutmeg and pepper and even some ginger. On the tongue it's raw and fiery, bitter and yet sweet. The alcohol content of 45% gives quite a burn as it rolls down your throat and you get a lovely glow and fire in your belly. Not much of a finish here again due to the alcohol content, it’s just boozy and with maybe a touch of fruit
I like it!
But of course I also like the super peat Islay whiskies which many of my friends equate to drinking straight iodine.
When I went on their website after having a snort it became clear that you either treat it like a cold or sleep aid or make a cocktail with black currant wine. The other suggestion was to mix it with tea or coffee or pour it over ice cream!
So it's a versatile liqueur and as I said, one I find quite tasty.
I'm playing an early round of golf tomorrow and it's supposed to be a little chilly in the morning or at least chillier than we’ve been used to. I'm thinking a shot of the old Black Balsam in my coffee might just be the swing smoother I need for a perfect round!
Cheers!
