Jaegermeister is a German 70-proof digestif, or beverage to be served with a meal. It’s made with 56 different herbs and spices.
It has a sweeter taste than many other herbal liquors like Gammel Dansk from Denmark or Unicum from Hungary. Some of the ingredients include citrus peel, saffron, ginger, ginseng, and juniper berries.
The ingredients are ground and steeped in water and alcohol for 2 or 3 days. Then they are filtered and stored in oak barrels for a year. After a year, the liquor is filtered again and mixed with sugar, caramel, alcohol, and water.
It’s filtered one last time and then bottled. Urban legend says that Jaegermeister contains deer or elk blood, but it isn’t true. It is suggested that it be kept on ice and served cold. It’s recommended to even be stored in the freezer.
It was originally developed as a cold remedy and is jokingly called Leberkleister in Germany. Leberlkeister means “liver glue” and is a play on words since it rhymes with Jaegermeister.