Producing Jägermeister is a long and careful craft, it uses a secret recipe uses 56 natural herbs, blossoms, roots and fruits from across the world. The master distillers weigh out the individual ingredients and create a number of dry blends. Extracts are obtained over several weeks through a gentle process of cold maceration in which the ingredients are steeped in a mixture of pure alcohol and water. The macerates are blended with the dark brown base liquid and the young liqueur is matured for approximately one year in large oak casks at the ageing cellars in Wolfenbuttel. The finished liqueur is carefully checked for quality and taste before it is bottled in the distinctive green Jägermeister bottle.
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