Jägermeister

Herbal liqueur (amaro / digestif). Alcohol content is 35% ABV (70 proof). The production process involves maceration of 56 natural herbs, blossoms, roots, and fruits (including citrus peel, ginger, star anise, licorice root, ginseng, galangal, juniper berries, and cloves) for several weeks, followed by aging in oak casks for one year, then blending with liquid sugar, caramel, water, and alcohol. The appearance is deep dark amber with heavy coppery tones. Optimal serving temperature is -18°C (0°F), served directly from a freezer. No specific botanical proportions, maceration duration, or barrel toast details are specified by the producer. The liqueur was developed in 1934 by Wilhelm and Curt Mast. The brand is known for its angular green bottle and stag logo.