Balsam is a strong alcoholic liqueur made by infusing water-alcohol solutions with various herbs, roots, and other ingredients. It typically has an alcohol content of 40-45% by volume.
How it is made
Balsam is produced by infusing a water-alcohol solution with various ingredients, typically herbs and roots, but sometimes also animal components like honey or deer antlers. Some recipes contain up to 40 components, which are usually kept secret, resulting in limited production volumes.
History
The history of balsams in Russia began in the mid-18th century when Riga pharmacist Abraham Kunze created a 'wonder balsam' based on old herbal infusion recipes. He presented it to Empress Catherine II in 1752, who approved its industrial production. The Riga Black Balsam traces its origins to this drink, though its current recipe dates back to 1847. Production stopped in 1939 but resumed in 1950 after Soviet technologists restored the secret recipe.
Adapted from the Russian Wikipedia article Бальзам (напиток), available under CC BY-SA 4.0.