Jägermeister

The Jägermeister herbal liqueur developed by Curt Mast in 1934 was introduced into the German market in 1935. Jägermeister’s trade mark is the ‘stag’s head with the beaming cross’, which perished in the Hubertus legend.
56 different herbs, blossoms, roots and fruits from across the world are used in the production, among them saffron, cinnamon bark and ginger roots as well as a set of secret herbs. In strict accordance with the secret recipe the substances are weighed, milled, ground and then mixed. In a process called maceration, this mixture is suspended in an alcohol-water composite of 70% that extracts the aromatic compounds, such as essential oils, from the herbs.
The maceration process is repeated many times until, after about five weeks, the liquid, or macerate, has become the Jägermeister base, which undergoes thorough filtering and is then stored in oak casks for one year. When it is released from the casks a year later, it is mixed with alcohol, liquid sugar, caramel and softened drinking water to produce the final product – Jägermeister. Jägermeister contains 35% alcohol by volume.