I think it’s safe to say, Jägermeister has become Germany’s most famous drinks export. But other than its consumption within energy drinks, I’ve been looking forward to actually understand Jagermeister, and how it became one of the biggest brand calls the bar scene has ever seen.
So, here goes.
Jägermeister can trace its way back to 1878 and a gentleman named Wilhelm Mast, who founded a wine-vinegar business in his home town of Wolfenbüttel, Lower Saxony. The business is successful, and his son Curt Mast, comes on board, yet decides to turn the company into a different direction.
Curt showed great talent in the preparation and mixture of herbs, and in 1934, after many years of experiments, he developed a recipe that would become the profile we see of Jägermeister. Curt Mast dedicated his new recipe to all hunters and their honourable traditions. A toast of which every hunt would begin and end due to the spirits combination of only natural ingredients and pure alcohol. It’s with this that the stag would be become the figurehead to Jägermeister. However, it’s not just any stag to emblazon each bottle, but it’s said to be the stag that appeared to a wild hunter and converted him to Christianity. The same hunter who later became the patron saint of all hunters: Saint Hubertus.
The bottle itself is durable, with Curt tried and testing a variety from great heights to make sure the bottle was reliable in transporting his recipe across Germany. He also instructed that the doors to the “Kräuterkellerei”, where Jägermeister is produced, are only open to the 56 secret exotic herbs, blossoms, roots, and fruits, delivered here in sacks from across the world.
After selecting raw materials that are of high-quality for Jägermeister, their master distillers then carefully weigh them as specified in the original traditional recipe. They will then prepare several different dry mixtures of herbs. These are then gently extracted by cold maceration in a process that can take several weeks. Once complete, the master distiller will blend the macerates together and transfer them to one of 445 oak barrels within the cellar at Kräuterkellerei, themselves hewn from wood grown in the local forests of the ‘Pfalzerwald’.
But how does it fare? Well below, I give to you my tasting notes –
Jägermeister – 35%
Fresh orange peel and cinnamon come through on the nose, with a bold richness of allspice and cardamom 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. A lingering finish of sweet oak, raisin and orange peel.
Jägermeister Manifest – 38%
Pipped as the ‘world’s first’ super-premium herbal liqueur, Manifest is based on the brand’s original recipe of 56 herbs, roots and spices, but contains additional botanicals and is made using five macerates rather than four, whilst also being double-barrelled matured in both small and large oak casks for more than one year to intensify the flavour.
Light honey notes upon the nose, with a subtle sweet caramel profile sneaking through. A thin texture on the palate that warms up to an anise led profile of honey, raisin, cinnamon stick, clove and ginger. A lingering lick of spice on the finish.
Two fantastic herbal liqueurs, and would be enjoyed chilled or over ice for many years to come. However, this did catch my eye;
50 ml Jägermeister,
Top with Ginger Beer
Squeeze of fresh lime
Garnish with a slice of cucumber
An underrated brand to those who choose to shot, but take the time to experience it and it may surprise you. Make sure you have a bottle of either in your drinks cabinet, and grab some ginger beer too.
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