COMPONENT COMPOSITION FOR BALSAM Russian patent published in 1997 - IPC

FIELD: liqueur and vodka industry. SUBSTANCE: balsam has the following components, kg/1000 dal ready product: immortelle flowers and leaves 3.8-4.2; marjoram flowering stem tips 3.8-4.2; Saint-John's-wort flowers and leaves 2.8-3.2; willow-herb flowers and leaves 2.8-3.2; catnip flowering tips 2.8-3.2; linden flowers 0.8-1.2; peppermint leaves 3.8-4.2; lungwort flowers and leaves 1.8-2.2; motherwort leaves and stem tips 0.3-0.6; wheat-grass rhizome 2.8-3.2; matricary flower heads 1.8-2.2; celery roots, stems and leaves 0.8-1.2; horse-tail above ground part 0.3-0.6; violet tricolor herb 0.2-0.4; birch buds 1.8-2.2; poplar buds 0.3-0.6; pine coniferous needles 2.8-3.2; hop compound fruits and cones 0.8-1.2; juniper cypress cones 1.8-2.2; valerian rhizome and herb 0.3-0.5; clove unopened flower buds 0.8-1.2; ginger rhizome 1.8-2.2; tormentil rhizome 2.8-3.2; coriander fruits 3.8-4.2; cinnamon bark 0.3-0.6; rosewort roots 1.8-2.2; licorice rhizomes 0.3-0.6; caraway fruits 0.8-1.2; dill fruits 0.3-0.6; natural honey 180-210; black currant fresh leaves 5.4-5.5; vanillin 0.9-1.2 and also, l/100 dal: apple alcoholized juice 900-1100; mountain ash fruit juice 400-600; rowan melanocarpous fruit juice 450-550; bird cherry fruit juice 400-600; rose fruit juice 200-300; haw-thorn fruit juice 90-150; sugar syrup 600-700; and aqueous-spirituous liquid, the balance. EFFECT: enhanced quality of balsam. 2 tbl