Jägermeister
Jägermeister: the 56-herb bitter liqueur of Lower Saxony — a digestif turned global party shot, always served ice cold. Origins: created in 1934 by Curt Mast in Wolfenbüttel, a hunter's town; the label bears the stag and cross of St Hubertus, patron of hunters.
What it is
Jägermeister: the 56-herb bitter liqueur of Lower Saxony — a digestif turned global party shot, always served ice cold. Origins: created in 1934 by Curt Mast in Wolfenbüttel, a hunter's town; the label bears the stag and cross of St Hubertus, patron of hunters. Made from: 56 herbs, spices and roots macerated and aged in oak. How it's made: 1) Macerate the botanical mix. 2) Rest in oak barrels. 3) Blend, sweeten and filter. Served: at -18°C as a shot, or in long drinks. Flavor: licorice, anise, ginger, bitter herbs — complex under the sweetness. Strength: 35%. Culture: from German hunting lodges to American college bars, Jägermeister is the world's best-selling herbal liqueur. See also: Riesling, Pilsner.
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