Jägermeister Herbal Liqueur

About Jägermeister

Curt Mast
Year Founded:
Distillery Location:
Wolfenbüttel, Germany
Visitor Center:

By appointment you can arrange a tour of the distillery through Mast Jägermeister.

Master Distiller / Blender:
Types of Spirits Made:

Jägermeister Essential Facts

  • Every year Americans buy more Jägermeister than Germans.
  • The liqueur, according to the brand, is made from a secret recipe of 56 herbs, blooms, roots and fruits. The only known ingredients are cinnamon-bark and ginger root.

How you should drink Jägermeister

  • Shots

Discussion (4)

  • akhil143 posted 1 year ago

    Can i know whats the alcohol base.

  • HardcorePineapple posted 1 year ago

    & how do you know all this?!?!

  • Nobody posted 3 years ago

    Jägermeister’s ingredients include 56 herbs, fruits, roots and spices including citrus peel, licorice, anise, poppy seeds, saffron, ginger, juniper berries and ginseng.[7] These ingredients are ground, then steeped in water and alcohol for 2–3 days. Afterwards, this 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.

  • nils boese posted 4 years ago

    Dear Folks,
    Jägermeister is communicating more than cinnamon or ginger, if you get the chance to visit you will have the chance to learn of 25 ingredients. A less known fact is that Jägermeister essence is matured in oak barrels for a year prior to finishing. The blending process is done in a team, there are about 5 person with knowledge about the recipe. To get a hint of its complexity try it at room temperature, instantly you will get the amount of orange flavours and less anis compared to the cold variation.
    Jägermeister in the mix, try a Jägermeister Negroni
    2 cl Jägermeister
    2 cl London Dry Gin
    2 cl sweet Vermouth
    lemon zest
    Stir all the ingredients on ice in a mixing glass, strain in a chilled cocktail glass and squeeze the lemon over the surface. The described method is " better" than stirring the ingredients in the guest glass on ice since the anis flavour gets stronger the colder Jägermeister gets.

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