Jagermeister (actually spelt with that strange letter Ä) is German in origin and dates back to 1935, where it was invented by a keen hunter called Curt Mast. The name actually means “Hunting Master” and was a title given in Germany to the official that was appointed to all things related to hunting and gamekeeping. While many of us know Jagermeister by way of the nightclub shot glass, it was actually invented as a digestif. In Germany, it’s still popular for an after-dinner sip, that’s why it’s lovingly known as “leber kleister” which translates to “liver glue”.
As well as being one of those must-have shots on a wild night out, Jagermeister makes flavourful chicken wing sauce, marinade, and even fudge brownies. Think “Coca Cola Chicken”….with a kick.
Where things get really interesting, is the fact that this takes over a year to make, as the liquor and the herbs (56 herbs in fact) are rested in oak barrels for a year before it is put through 383 different quality checks, then bottled and shipped out. All Jägermeister is still made in the same place as it was in 1935, in Wolfenbüttel. They outgrew the original vinegar factory where the company started, and now have 3 separate sites in the same town, and even a tour for the fans of this drink.
Fresh orange peel and cinnamon come through on the nose, with a bold richness of allspice and cardamon present. Light fresh notes of anise present on the palate first, with the rich, bold notes of burnt sugar, toffee, roasted coffee and tobacco leaf coming together.
Cult German herb liqueur, blessed with a highly unusual love-it-or-hate-it flavour. Jagermeister’s bittersweet flavours are best appreciated ice-cold in a frozen glass, but in recent years it’s attracted a huge cult following as a result of the Jager Bomb cocktail (mixed with Red Bull or other energy drinks).