Jägermeister is a German herbal liqueur made from 56 botanical ingredients. It has an alcohol by volume of 35% and is typically served as a digestif or in cocktails.
How it is made
Jägermeister is made through a process of maceration, where 56 botanical ingredients are crushed and soaked in a 70% alcohol solution for several weeks. The mixture is then aged in oak barrels for about a year before being diluted, filtered, and bottled.
History
The recipe for Jägermeister was created by Kurt Mast in 1934, with production beginning the following year. Mast named the liqueur after his passion for hunting, with the name translating to 'master hunter.' The company focused solely on Jägermeister from 1964, expanding its reach globally in the following decades.
How it is served
Jägermeister is typically served chilled at -18°C as an ice shot, taken as a digestif, or used in cocktails. On this site, it can be found in cocktails such as Death Flip, Tiki Master, Waxy, Jägerita, and 15 others.
Adapted from the Russian Wikipedia article Jägermeister, available under CC BY-SA 4.0.