Jägermeister is the German herbal liqueur built on a secret blend of 56 botanicals — herbs, roots, fruits, and spices — macerated and aged to the recipe that has stayed unchanged since 1935.

The botanical blend is steeped in alcohol and water, then aged in oak before bottling at 35% ABV. The result is a complex, bittersweet liqueur with notes of anise, licorice, citrus peel, and warm baking spice over a herbal-medicinal backbone. Served ice-cold, the bitterness recedes and the spice and citrus come forward, which is why deep-freeze serving is the standard.

It is most famous as an ice-cold Jäger shot, often alongside a beer, but it also mixes — the Jägermeister and energy drink combination, the Surfer on Acid, and a growing number of bartenders using it as an amaro-style modifier in stirred and citrus cocktails.

Tasting Notes

• Nose: Anise and licorice with citrus peel, herbs, and warm spice.
• Palate: Bittersweet and complex — herbal, star anise, ginger, and a touch of cola-like spice.
• Finish: Cooling and herbal with a clean, lightly bitter close.

Specs

• Style: Herbal liqueur (digestif)
• Origin: Wolfenbüttel, Germany
• Botanicals: 56 herbs, roots, fruits, and spices
• ABV: 35% (70 Proof)
• Size: 750ml

Browse more liqueurs at Wooden Cork.

Frequently Asked Questions

• How should Jägermeister be served? Ice-cold. The traditional serve is straight from the freezer at around -18°C as a chilled shot, which mutes the bitterness and brings out the citrus and spice.
• What is Jägermeister made from? A secret blend of 56 botanicals — herbs, roots, fruits, and spices — macerated in alcohol and water, then aged in oak. The exact recipe is closely guarded.
• What does Jägermeister mix with? Commonly with energy drinks (the Jägerbomb) or beer, but it also works in cocktails as an amaro-style ingredient, including the Surfer on Acid with pineapple and coconut rum.