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.
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 and 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 suspended in an alcohol-water composite of 70%. At the same time the basic contents are extracted from the herbs and their aromatic compounds (e.g. essential oils) are added to the liquid. 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, liquid sugar, caramel and softened drinking water to produce the end product. The Jägermeister herbal liqueur contains 35% alcohol by volume.
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