Jagermeister

A global phenomenon, Jägermeister is one of the fastest growing spirit brands in the world selling over 82.4 million bottles in 2008. It also features in the Top 10 of the influential Impact International Ranking list of Top 100 Premium Spirits Brands and, reaffirms Jägermeister as Germany’s largest spirit brand worldwide.

The Jägermeister herbal liqueur developed by Curt Mast in 1934 was introduced into the German market in 1935. Jägermeister’s trade mark is the ‘stag’s head with the beaming cross’, which perished in the Hubertus legend.

Jägermeister has become a symbol of good times, with Jäger shots a must of any party.

56 different herbs, blooms and roots as well as fruits from the most varied countries of the world are used in the production of the Jägermeister basic ingredients: cinnamon-bark from Ceylon, bitter orange skins from Australia, ginger roots from southern Asia and of course, some secret herbs. The substances are weighed according to a secret recipe, milled, grinded in different grain size granularity and arranged into a mixture.

This mixture is macerated in great containers, which means the herbs are mixed in an alcohol-water composite of 70%. At the same time the basic contents are extracted from the herbs and their aromatic properties are added to the liquid. This process takes about one week. The maceration process is repeated many times and takes about five weeks. The Jägermeister basic ingredients are composed of everything resulting from the maceration drainage, filtered and subsequently stored in wooden oak casks. After a year-long storage the Jägermeister basic ingredients are mixed with alcohol, sugar extract, caramel and softened water to produce the end product.

Volume: 700ml
Alcohol Content: 35.0%
Country of Origin: Germany