Jagermeister Liqueur 750ml

Jägermeister was developed in 1934 by Curt Mast in Wolfenbüttel, Germany, building on the vinegar and wine business his father Wilhelm had founded there in 1878. Curt spent years refining the recipe before settling on a formula of 56 herbs, roots, fruits, and blossoms combined with alcohol, naming the result Jägermeister, or "master hunter," a nod to German hunting tradition and the legend of Saint Hubertus, whose glowing-cross stag still appears on the label. The recipe has remained unchanged since its creation and stayed a closely guarded family secret for more than eighty years, with the company still family-owned today.

Production begins with a gentle, weeks-long cold maceration that extracts the 56 botanicals in their raw, unprocessed form to create the liqueur's base. That base then rests for about a year in more than 400 oak casks, allowed to breathe and develop complexity before it is sweetened and filtered. The finished liqueur is bottled at 35 percent alcohol by volume, a process largely unchanged since Mast's original method.

Jägermeister presents a complex, syrupy character built on anise and black licorice, layered with cinnamon, citrus, ginger, and a light bitterness from gentian root. The palate balances sweetness against that herbal bitterness, finishing warm and spiced, and is traditionally served ice cold to soften the sugar and let the botanicals come through.