Jägermeister is a German 70-proof digestif made with
herbs and spices. It is the flagship product of Mast-Jägermeister AG,
headquartered in Wolfenbüttel, south of Braunschweig, Germany. Translated literally, Jägermeister means "hunt-master",
combining Jäger (hunter) and Meister (master, in the sense of an accomplished
professional). A free translation would be gamekeeper or forest supervisor.
Left: A bottle of
As a legal term, Jägermeister was introduced in 1934 to designate senior foresters
and gamekeepers in the forestry administration.
Jägermeister’s ingredients include 56 herbs, fruits, roots, and spices including
citrus peel, liquorice, anise, poppy seeds, saffron, ginger, juniper berries and
ginseng. 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 then
bottled. It is a digestif spirit similar to other central European stomach
bitters, such as Gammel Dansk from Denmark,
Unicum from Hungary, and
from the Czech Republic. In contrast to these beverages, Jägermeister has a
sweeter taste and a liquorice flavor.
On its website, the producer recommends that Jägermeister be consumed cold and
suggests that it be kept in a freezer at −18°C (0°F) or on tap between −15° and
−11°C (5° to 12°F).
A shot glass of Jägermeister dropped into a glass of Red Bull energy drink makes
a cocktail called a Jägerbomb (aka a Jägerbull or, in German-speaking countries,
ein Fliegender Hirsch or "Flying Deer").
Jägermonster is made using grenadine mixed with Jägermeister
and orange juice.
A Golden Elk is made using
Goldschläger mixed with Jägermeister.