Description
Jagermeister is a German digestif made with 56 herbs and spices. Developed in 1934 by Wilhelm and Curt Mast. It is a type of liqueur called Kräuterlikör (herbal liqueur).
Its ingredients include 56 herbs, fruits, roots, and spices which are ground, then steeped in water and alcohol for two to three days. This mixture is filtered and stored in oak barrels for about a year. Then the liqueur is filtered again, and mixed with sugar, caramel and alcohol. It is recommended that Jagermeister be kept on ice and served cold, and suggests that it be kept in a freezer at −18 °C .
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