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Nov 1, 2022 · Riga Black Balsam is a herbal bitter brand with a history of craftsmanship dating back over 260 years. It offers five different flavors of Riga Black Balsam, each with a unique taste and a versatile mixability, and is exported to more than 35 countries worldwide.
- Cocktails
Carefully pour all the ingredients in layers into a shot...
- Craft & story
Riga Black Balsam made from 24 all natural ingredients,...
- Products
Riga Black Balsam. Chocolate & mint. Riga Black Balsam....
- Distribution
Find Riga Black Balsam distribution in your area. The...
- Latest
Riga Black Balsam now offering trendy Spritz cocktails in...
- Riga Black Balsam
Riga Black Balsam Espresso is an exceptional twist of Riga...
- Riga Black Balsam Original
Video. The original version of Riga Black Balsam herbal...
- Riga Black Balsam Cherry
Blend with top quality, natural cherry juice. A harmonious...
- Riga Black Balsam Xo
Introducing — riga black balsam xo — a unique blend of our...
- Riga Black Balsam Currant
A contemporary international bitter featuring the original...
- Cocktails
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 and the flavour is characterised as a combination of birch, lime , ginger , cocoa, liquorice baking spices and berries.
- 45% (classic), 43% (XO), 40% (Coffee), 30% (Black Currant and Cherry)
- 60°–90°
- 1752
- Latvijas Balzams
The original Riga Black Balsam is a 90-proof traditional bittersweet black liqueur with the recipe dating back to 1752. 17 of the 24 ingredients are various botanicals that get infused using a unique single-barrel infusion, before being blended with other ingredients.
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- Riga Black Balsam
Riga Black Balsam is a traditional Latvian herbal liqueur made with a blend of 24 ingredients, including herbs, roots, berries, and fruit. Crafted in the city of Riga since the 18th century, this unique drink is deeply intertwined with the history and culture of Latvia. A Ticket to Life from Catherine II.
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