Manufacturing
Good Taste: A true test of craftsmanship
The Jägermeister recipe has not been altered since it was invented over 80 years ago. A variety of selected ingredients from all over the world come together in this secret recipe. A total of 383 quality checks are performed before a Jägermeister bottle is filled with the final product, resulting in a herbal liqueur that is unique – in quality and in taste.
The botanical raw materials
56 different herbs, blossoms, roots and fruits are used in its production including star anise, cinnamon, ginger roots and a blend of secret herbs. In order to have the very best quality herbs, the company does not buy mixtures of various plant parts or even their extracts, but the raw material in its original, non-processed form.
1
Our quality checks
Ingredients are sourced from around the world and before use, are always tested for quality, taste and scent. Additionally to a sensory test, all raw materials undergo analysis in Jägermeister’s in-house laboratory, where state-of-the-art equipment ensures that only the very best quality ingredients are used in the production process.
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Processing
The well-kept Jägermeister recipe is brought to life by the master distillers. The individual ingredients are weighed precisely and then ground to produce various dry mixtures.
3
Maceration
These various mixtures are then placed in a blend of alcohol and water for several weeks, where they undergo a maceration process to extract the aromatic compounds, such as essential oils. The procedure is similar to the production of tea.
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Our Jägermeister base
The master distillers then combine the various macerates to form a dark base, which is the heart and soul of Jägermeister’s legendary taste. This contains the concentrated quintessences of the herbs, blossoms, roots and fruits that are used. The alcohol content at this stage is over 50%.
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One year of barrel storage
The Jägermeister base is left to ‘breathe’ and mature for several months in one of the 400 mighty oak barrels stored in the Wolfenbüttel wooden barrel cellar. The oak barrels, some of which are more than 100 years old, have all been handmade from dense local wood from the “Pfälzer Wald” , a true feat of craftsmanship.
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The finished product
Once the product is matured, the base is enriched with pure water, alcohol, caramelised sugar and liquid sugar. Only then is the Jägermeister we know and love ready to be filled into the world-famous green bottles.
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The botanical raw materials
56 different herbs, blossoms, roots and fruits are used in its production including star anise, cinnamon, ginger roots and a blend of secret herbs. In order to have the very best quality herbs, the company does not buy mixtures of various plant parts or even their extracts, but the raw material in its original, non-processed form.
1
Our quality checks
Ingredients are sourced from around the world and before use, are always tested for quality, taste and scent. Additionally to a sensory test, all raw materials undergo analysis in Jägermeister’s in-house laboratory, where state-of-the-art equipment ensures that only the very best quality ingredients are used in the production process.
2
Processing
The well-kept Jägermeister recipe is brought to life by the master distillers. The individual ingredients are weighed precisely and then ground to produce various dry mixtures.
3
Maceration
These various mixtures are then placed in a blend of alcohol and water for several weeks, where they undergo a maceration process to extract the aromatic compounds, such as essential oils. The procedure is similar to the production of tea.
4
Our Jägermeister base
The master distillers then combine the various macerates to form a dark base, which is the heart and soul of Jägermeister’s legendary taste. This contains the concentrated quintessences of the herbs, blossoms, roots and fruits that are used. The alcohol content at this stage is over 50%.
5
One year of barrel storage
The Jägermeister base is left to ‘breathe’ and mature for several months in one of the 400 mighty oak barrels stored in the Wolfenbüttel wooden barrel cellar. The oak barrels, some of which are more than 100 years old, have all been handmade from dense local wood from the “Pfälzer Wald” , a true feat of craftsmanship.
6
The finished product
Once the product is matured, the base is enriched with pure water, alcohol, caramelised sugar and liquid sugar. Only then is the Jägermeister we know and love ready to be filled into the world-famous green bottles.
7