Jägermeister

Jägermeister is based in Germany and has been producing the most famous herbal liqueur since 1996.

1. Maceration: the start of each new batch of Jägermeister liqueur This process is very gentle - and always has been and always will be. Now let's take a closer look at what it's all about... The word macerate is derived from Latin and means to soak. But before the maceration can begin, you need to prepare the material to be macerated: a secret mixture of herbs. The individual herbs, flowers, roots and fruits are first weighed according to the recipe and then ground with grinders.

2. Maturing. After maceration and the first filtration, the base material of the Jägermeister liqueur rests for at least one whole year in oak barrels. The high humidity in the rooms where the barrels are located ensures an almost constant temperature of between 17 °C and 20 °C. When storing whisky or brandy, it is good if the aroma of the wood is transferred into the liquid. However, Jägermeister focuses on the pure flavour of the herbs. To prevent the base material from acquiring a woody flavour, each new cask is stripped of this aroma with a mixture of alcohol and water.