Jagermeister Liqueur 750 ml

Jägermeister is a German herbal liqueur first produced in 1934, made from a recipe of 56 herbs, roots, fruits, and spices — including licorice root, anise, saffron, and citrus peel — macerated and then rested in oak vats before bottling. Despite the reputation it picked up as a shot-bar staple in the US, it was originally built as a digestif in the European bitters tradition, meant to be sipped slowly after a meal rather than slammed cold. It's bottled at 70 proof, sits on the sweeter and less aggressively bitter end of the herbal liqueur spectrum, and remains privately owned by the same German family that created it.

How to drink Jägermeister

Chill the bottle itself in the freezer if you're taking it the traditional shot-bar route, ice-cold and neat. For a more old-world approach, pour a small measure at room temperature after dinner and let the herbs and anise show instead of freezing them into numbness.

Liqueur70 proof · Germany