Description
First made in 1934 in Wolfenbüttel, Germany, Jägermeister still follows the same secret recipe, built from 56 botanicals — herbs, roots, fruits and spices sourced from around the world. The blend is steeped in water and alcohol to draw out flavor, then rests in oak barrels for close to a year before being combined with water, caramelized sugar and alcohol for bottling. From start to finish, each batch passes through 383 quality checks.
The nose opens on spice: star anise, cinnamon, clove and cardamom. Sipped at precisely -18 degrees Celsius, the palate turns to anise, fennel, coffee, orange, burnt sugar and cola, with five notes — sweet, bitter, citrus, spicy and aromatic — holding each other in balance. The finish is dry and long, carrying a complex bitterness and herbaceous character without leaning sweet. Bottled at 35% ABV in a 1.75 L format, it also lends its depth to cocktails such as a Jägermeister Mule, Jägermeister Old Fashioned or Jägermeister and Tonic.
