It takes over 365 days from the collection of the 56 herbs to enjoying the finished shot with a group of friends. Jägermeister production includes several distinct work steps.
Maceration, refinement of the base material, storage in oak barrels, dosage and filtration as well as filling the distinctive green bottles.
An important role in production is played by our experienced master distillers who, to this very day, precisely and expertly prepare Jägermeister according to the original recipe. To ensure perfect results they weigh the whole range of ingredients, prepare the dry mixtures consisting of herbs, blossoms, roots and fruits, set up the alcohol and water mixtures and macerate the ingredients. The base material is then stored in 445 mighty oak barrels where it can “breathe” and is left to mature for a whole year. Before the finished Jägermeister is decanted into the world-famous green bottle, the base material needs to be enriched once more with pure water, alcohol, caramelised sugar and liquid sugar. The world-famous herbal liqueur undergoes a total of 383 quality checks before even a single bottle is permitted to leave the factory.