56 herbs, flowers, roots and fruits from various countries around the world are used for the production of the basic ingredients for Jägermeister: cinnamon bark from Ceylon, bitter orange peel from Australia, red sandalwood from the East Indies, ginger roots from South Asia ... and, of course, some secret herbs.
The substances are weighed out according to a secret
recipe, are ground to different strengths and are mixed together. These
mixtures are macerated in large containers, i.e. the herbs are placed in an
alcohol-water mixture of 70% alcohol by volume. The active ingredients are
thereby drawn from the herbs and the liquid takes on their flavours. This
process takes about one week. The maceration procedure is repeated a number of
times, with the whole process lasting approximately five weeks. The raw
Jägermeister is mixed from all the run-off gained in the maceration process, is
filtered and is then stored in oak barrels. After being stored for one year,
the raw Jägermeister mixed with alcohol, sugar solution, caramel and softened
water to produce the end product.