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I recently bought a bottle of Riga Black Balsam. Now I saw in the Internet that there are various forms of taste and production processes. Is there any easy method as a novice to judge if I have bought a good Black Balsam or just a crappy hooch that will cause a lot of headache?

The reason I ask this is that I plan to go back there the year after next year and so I will be sure to bring good stuff with me.

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You just made me pour myself a glass of whiskey. If you find out the balsam is any good, I want the name! – MichaelS Oct 23 '11 at 20:50
I edited the question to be more on topic. – RoflcoptrException♦ Nov 26 '11 at 17:09

closed as off topic by Ankur Banerjee♦ Oct 24 '11 at 9:33

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