Jagermeister

Jägermeister is a German herbal liqueur introduced in 1935 by Curt Mast. Crafted in Wolfenbüttel, Germany, it combines 56 botanicals, including herbs, fruits, roots, and spices such as citrus peel, licorice, anise, poppy seeds, saffron, ginger, juniper berries, and ginseng. The mixture undergoes maceration for several days, is aged in oak barrels for about a year, and is then blended with sugar, caramel, and alcohol to achieve its distinctive flavor .