Riga Black Balsam: everything you need to know before you try it
What does Riga Black Balsam taste like and is it worth trying?
Riga Black Balsam is a 45% ABV herbal liqueur with a bittersweet, medicinal flavour — birch buds, ginger, oak bark, wormwood, and about 20 other plant ingredients. It is an acquired taste. If you dislike strong bitterness, try a small shot first before buying a bottle. Mixed with blackcurrant juice or coffee, it is considerably more approachable. A bottle at a supermarket costs €7–10; a shot at a bar costs €3–5.
The honest introduction
Riga Black Balsam (Rīgas Melnais Balzams) is described in tourist marketing as Latvia’s national drink, a centuries-old recipe, a must-try for every visitor to Riga. All of this is true. What the marketing is slower to say is that the flavour is genuinely divisive — medicinal, bitter, complex — and that many visitors who buy a bottle without tasting it first end up with an expensive souvenir they cannot finish.
This guide is designed to give you an honest assessment before you try it, so that the experience of trying it is a genuine discovery rather than a disappointed €10 purchase.
What it is and where it comes from
Riga Black Balsam has been produced in Riga since 1752, when the pharmacist Abraham Kunze formulated it as a medicinal preparation. The original recipe was intended as a restorative — a concentrated herbal tincture of the sort that populated every 18th-century pharmacy in Europe. The production was taken over by various manufacturers and eventually consolidated into the Latvijas Balzams distillery, which remains the sole legal producer.
The recipe includes approximately 24 natural plant ingredients — birch buds, ginger root, black pepper, wormwood, valerian, St. John’s wort, linden flowers, peppermint, oak bark, raspberries, and others — macerated in neutral spirit and combined with a base of cognac, sweetened with honey and sugar. The mixture is bottled in the characteristic black ceramic bottle that has been the packaging since the early 20th century.
The story — possibly apocryphal, certainly repeated — holds that Empress Catherine the Great of Russia drank Black Balsam during a visit to Riga and credited it with curing her stomach complaint. Whether or not this is true, it established the drink’s reputation as a medicinal preparation as well as a digestive.
The honest taste assessment
At 45% ABV, Black Balsam is strong. But the ABV is not the defining characteristic — it is the flavour that determines whether people like it.
The taste is bittersweet, complex, and unmistakably herbal. The birch buds contribute a slightly resinous quality. The ginger adds warmth. The wormwood and oak bark provide the characteristic bitterness. The sweetness (honey and sugar) moderates the bitter edge without eliminating it. The overall effect is somewhere between a digestive liqueur in the Italian amaro tradition and a very complex throat sweet — “medicinal” is the word most people reach for, and it is accurate.
If you like: Fernet-Branca, Campari, Jägermeister, Averna, or other bitter herbal liqueurs — you will likely appreciate Black Balsam. It is in this category, slightly more bittersweet and more complex than most.
If you dislike: Bitterness in general, or if you find Campari or Jägermeister unpleasant — Black Balsam neat is unlikely to be for you. Try the Currant version (30%) first, which is significantly softer.
Try before you buy. A shot at the Black Magic Bar (€3–5) before committing to a bottle (€7–10 at a supermarket) is the rational approach. The bottles are attractive (the ceramic black bottle is genuinely nice) but there is no point in carrying one home if you dislike the contents.
The varieties
Classic Black Balsam (45%) — the original. The most complex version, the highest ABV, and the most medicinal in character. Drunk neat by people who like it; drunk as a digestif after dinner.
Black Balsam Currant (30%) — a blend of the classic and black currant. Significantly more approachable: the fruit softens the bitter edge, the lower ABV is less challenging, and the overall flavour profile is closer to a quality fruit liqueur. This is the version most commonly served in Balsam cocktails. Recommended as a first try.
Black Balsam Cherry (30%) — a cherry variant, somewhat sweeter than the currant version. Popular with visitors who find even the currant version too sharp.
How Latvians actually drink it
Balsam coffee (kafija ar balzamu) — a small amount of Black Balsam (typically 25–30ml) added to black coffee or stirred into a coffee with milk. The combination is more approachable than neat balsam and genuinely pleasant — the coffee brings out the botanical complexity and moderates the medicinal quality. Available at most Latvian cafes; sometimes not on the menu but available on request.
With blackcurrant juice (ar jāņogu sulu) — the most common cocktail combination. Black Balsam and blackcurrant juice in roughly equal proportions, served over ice. The currant’s tart sweetness counterbalances the balsam’s bitterness perfectly. This is the single best introduction to Black Balsam for visitors who are uncertain about the neat version.
Hot toddy style — a small amount of Black Balsam in hot water with honey and lemon, as a warming winter drink. Common in cafes in the cold season (October–March) and genuinely comforting.
Neat as a digestif — how people who genuinely like it drink it. A small glass (25–30ml) after a heavy meal, at room temperature. Functions as a digestive in the same way as amaro.
Book the Black Balsam tasting with guided Old Town tour (€30, 2 hours)Where to try it and where to buy it
Where to try it
Black Magic Bar (Meistaru iela 10, Old Town) — the official Latvijas Balzams brand experience. A Gothic cellar in Old Town with the full range of classic and currant varieties, a cocktail menu built around different balsam combinations, and a retail shop for bottles. This is the right place for a deliberate, focused tasting. Cocktails from €7; a shot of the classic is €3–5.
Folkklubs Ala (Peldu iela 19, Old Town) — a more atmospheric environment with live folk music and traditional food. Black Balsam cocktails on the menu alongside Latvian beer. The best place for an evening experience that combines balsam with Latvian cultural atmosphere.
Any Latvian café — ask for “kafija ar balzamu” (coffee with balsam) at any local café (not a tourist café) and you will get the drink in the most common Latvian consumption format.
Where to buy it (and not to buy it)
Supermarkets (Rimi, Maxima, Prisma) — the standard 0.5 litre bottle costs €7–10. This is the correct price. The small 0.1 litre bottle costs €2–3 and is a reasonable souvenir if you want something lightweight.
The Black Magic Bar shop — sells the full range at similar or slightly higher prices than supermarkets. The advantage is access to varieties not stocked in all supermarkets.
Tourist shops on Kalku iela and near Town Hall Square — sell the same product for €12–18. There is no reason to pay this premium; the product is identical to the supermarket version.
Airport shops — priced between the tourist shop premium and the supermarket price. Fine if you run out of time, but not a bargain.
The honest verdict
Riga Black Balsam is a genuinely distinctive product with a real history and a genuine place in Latvian culture. It is not a tourist gimmick. It is also not universally enjoyable — its medicinal bitterness is a real barrier for some palates.
The advice: try a small amount neat (at the Black Magic Bar or as part of a guided tour tasting), then try it mixed as a coffee or with blackcurrant juice. If you like either format, buy a bottle at a supermarket for €7–10. If you find even the mixed version unpleasant, put the money toward a bottle of Latvian honey or a bag of specialty coffee from Rocket Bean instead.
For the context on all Latvian drinks and food, see our best Latvian foods guide. For the food tour options that include a balsam tasting component, see our best food tours compared.
The history of Black Balsam: from apothecary to brand
Riga Black Balsam (Rīgas Melnais Balzams) has been produced in Riga since at least 1752, when the pharmacist Abraham Kunze is credited with its commercial production. The formula draws on the European tradition of medicinal herbal bitters — the same tradition that produced Chartreuse, Jägermeister, Underberg, and Campari, all of which began as medicinal preparations before becoming drinking products.
The medicinal tradition is relevant to tasting it. Black Balsam was originally sold in pharmacies as a remedy — it was prescribed for digestive complaints, as a warming agent in winter, and as a general tonic. The Russian Empress Catherine the Great is said to have been cured of an illness by Kunze’s preparation during a visit to Riga — a story that may be true, may be marketing, and is certainly old enough to have become part of the product’s identity.
The current formula has been produced by Latvijas Balzams (formerly an S-PS Balzams state enterprise during the Soviet period) since 1938. The distinctive clay bottle — modelled on the original apothecary bottle format — dates from the communist period, when the design became standardised. The clay bottle is one of the better pieces of product design in Latvian food and drink history: it is distinctive, it keeps the contents dark and cool, and it is genuinely appealing as an object regardless of the contents.
The ingredient list: what is actually in it
The approximate ingredient list of Black Balsam (the exact recipe is a commercial secret held by Latvijas Balzams) includes:
- Valerian root
- Ginger
- Oak bark
- Birch buds
- St. John’s Wort
- Linden blossom (lime blossom)
- Peppermint
- Nutmeg
- Wormwood
- Raspberry leaves
- Coffee beans (small quantity)
- Honey and sugar (as sweetening agents)
- Ethyl alcohol (45% ABV in the base product)
The combination produces the characteristic flavour profile: initially bitter (wormwood, oak bark, valerian), then warming (ginger, nutmeg), then faintly sweet (honey, linden blossom), with a herbal aftertaste that lasts. The coffee and raspberry elements are present but subtle.
The herb proportions and maceration process are consistent across production batches, which is why Black Balsam tastes the same whether you buy it at the airport or at a local bar — unlike handcrafted spirits where batch variation is expected. This consistency is part of what makes it a reliable product; the flavour you taste in a bar in Riga is the flavour in the bottle you take home.
The variants: which one to try
The standard Black Balsam (45% ABV, black clay bottle) is the original. It is the most assertive version — the bitterness is most pronounced, the medicinal character most direct.
Rīgas Melnais Balzams Currant (30% ABV) — a lower-alcohol version with added blackcurrant juice that softens the bitterness significantly and adds a fruity, jammy note. This is the version used in most cocktails in Riga bars; the most approachable for visitors who are uncertain about the full-strength version. The lower alcohol makes it more appropriate for daytime drinking. If you are going to try only one variant, trying the Currant version first is the honest recommendation.
Rīgas Melnais Balzams Cherry (30% ABV) — a variant with cherry rather than blackcurrant. Less widely available but found in the Black Magic Bar shop and some specialist retailers. The cherry note is lighter than the blackcurrant; the overall character is a little more delicate.
Honey Balsam (30% ABV) — a variant emphasising the honey and linden blossom notes at the expense of the more bitter elements. The sweetest of the variants; the most immediately approachable but also the least complex.
Drinking Black Balsam in Riga: the appropriate contexts
With coffee. The kafija ar balzamu combination — black coffee or coffee with milk, with a measure (15–25ml) of Black Balsam stirred in — is the most culturally specific way to drink balsam in Latvia. The bitterness of the balsam harmonises with the bitterness of the coffee; the warming effect of both together on a cold morning is significant. Available at most local cafes on request; the Currant variant works as well as the standard in this application.
Neat, as a digestif. A small (25–50ml) measure of the standard Black Balsam as an after-dinner digestif is the traditional adult approach. Served at room temperature, not chilled. This is the most challenging way to drink it for visitors unfamiliar with the flavour — the bitterness is concentrated and direct.
With blackcurrant juice. Pour equal amounts of Black Balsam Currant and blackcurrant juice over ice. This is the most popular cocktail formulation in Latvia, particularly in the summer. The combination is refreshing, not overly sweet, and foregrounds the berry notes in both ingredients.
In mulled formats. In winter, Black Balsam is added to hot tea or hot apple juice — warming, spiced, with the herbal complexity of the balsam providing depth. The Black Magic Bar has a winter drinks list built around these combinations.
In food. Latvian home cooking occasionally incorporates Black Balsam in meat sauces, in game preparations, and in some desserts (most notably in a dark chocolate fondant served at some Riga restaurants). The flavour reads as a complex bitter-sweet note against richer preparations.
Frequently asked questions about Riga Black Balsam
Can I bring Black Balsam back on a flight?
Yes. It is a standard liquid product subject to standard aviation regulations. In carry-on luggage: containers up to 100ml only (the small 0.1 litre bottle is appropriate). In checked luggage: the standard 0.5 litre bottle is within luggage allowances. The clay bottle is relatively fragile — wrap it well.
Is Black Balsam available outside Latvia?
Available in some specialist spirits retailers in Germany, Finland, and other Baltic-adjacent markets, and through online importers. It is not widely distributed internationally. Part of the experience of buying it in Riga is the contextual specificity — knowing where you are when you taste it. The product tastes better in Riga than it does at home, which is a feature of context, not chemistry.
What is the Black Magic Bar?
The Black Magic Bar (Meistaru iela 18, Old Town) is the official Latvians Balzams tasting and retail venue. The bar serves all Black Balsam variants in multiple preparations — neat, in cocktails, in balsam coffee, in hot drinks. The retail shop next to the bar sells the full range at supermarket-comparable prices and includes some varieties not stocked in general supermarkets. It is the best single destination for a focused Black Balsam experience in Riga.
Is it appropriate to buy Black Balsam as a gift?
Yes, with the right framing. Black Balsam is an appropriate gift for adults who drink spirits and who are open to unusual flavours. It is not an appropriate gift for anyone who dislikes bitterness or medicinal flavours. The small 0.1 litre clay bottle (€2–3) is an ideal small gift; the full 0.5 litre bottle (€7–10 at supermarkets) is a substantial gift. The Currant variant is more likely to be enjoyed by a wider range of recipients than the standard version.
Frequently asked questions
What is Riga Black Balsam made from?
Riga Black Balsam contains approximately 24 natural ingredients in a neutral spirit base: birch buds, black pepper, ginger root, linden flowers, oak bark, peppermint, St. John's wort, wormwood, valerian, raspberries, cognac, and others. The exact recipe has been a trade secret of Latvijas Balzams since 1752. It is 45% ABV and sweetened with honey and sugar.Where is the best place to try Riga Black Balsam in Old Town?
The Black Magic Bar (Meistaru iela 10, Old Town) is the official Latvijas Balzams brand experience — a Gothic cellar with cocktails from €7 and the full range of Black Balsam varieties on offer. Folkklubs Ala (Peldu iela 19) is the most atmospheric alternative, with Black Balsam cocktails alongside live folk music.How much does Riga Black Balsam cost?
At a supermarket (Rimi, Maxima, Prisma): €7–10 for a standard 0.5l bottle. At the airport: slightly higher. At a bar in Old Town: €3–6 for a shot or a simple cocktail. At tourist shops on Kalku iela or near the Blackheads: €12–18 for the same bottle. Buy at a supermarket.Is Riga Black Balsam actually good or just a tourist thing?
Both. Latvians genuinely drink Black Balsam — primarily mixed in coffee (Balsam coffee), in tea, or with blackcurrant juice. It is not a theatrical tourist gimmick in the way that some national liqueurs are. But not every Latvian likes it either, and its medicinal character is a genuine barrier for some palates. The honest answer: try before you buy.Are there different varieties of Black Balsam?
Yes. The classic version (black label, 45%) is the original. There is also a Black Balsam Currant (black currant and classic balsam, 30%) which is significantly more approachable for people who find the original too medicinal. The Cherry variety is sweeter still. The currant version is a genuinely good cocktail ingredient and a more accessible entry point than the classic.
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