Jägermeister is a German 70-proof digestif made with 56 different herbs and spices; it is the flagship product of Mast-Jägermeister SE, headquartered in Wolfenbüttel, south of Braunschweig, Lower Saxony, Germany.
The term Jägermeister was introduced in Germany in 1934 in the new Reichsjagdgesetz (Reich hunting law) and it was applied to senior foresters and gamekeepers in the German civil service, thus, when the liquor was introduced in 1935, the name was already familiar to Germans. Curt Mast, the original distiller of Jägermeister, was an enthusiastic hunter.
The Jägermeister logo, which shows the head of a stag with a glowing Christian cross between its antlers, is a reference to the stories of Saint Hubertus and Saint Eustace, patron saints of hunters.
Jägermeister is a type of liqueur called Kräuterlikör (herbal liqueur); it is similar to other central European liqueurs, such as Gammel Dansk from Denmark, Unicum from Hungary, and Becherovka from the Czech Republic, however, in contrast to those beverages, Jägermeister has a sweeter taste and does not contain deer or elk blood.
Jägermeister’s ingredients include 56 herbs, fruits, roots, and spices such as: citrus peel, liquorice, anise, poppy seeds, saffron, ginger, juniper berries, and ginseng. These components are ground, then steeped in water and alcohol for 2–3 days and afterwards, the mixture is filtered and stored in oak barrels for about a year. When a year has passed, the liqueur is filtered again, then mixed with sugar, caramel, alcohol, and water, it is filtered one last time and then bottled.
The producer recommends that Jägermeister be kept on ice and served cold, and suggests that it should be kept in a freezer at −18 °C (−0 °F) or on tap between −11 °C (12 °F) and −15 °C (5 °F).
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Jagermeister cocktails, www.drinksmixer.com