"Jägermeister was the brainchild of a young German man, Curt Mast, for whom both deer hunting and distilling spirits held great fascination. In the early 1930s, Mast began combining various botanicals to come up with what he hoped would be a marketable after-dinner digestif that he could also enjoy with his hunting buddies. By 1934, Mast had "narrowed" it down to a mixture of 56 herbs, spices, peels, roots, and barks,"
"Calling it "Jägermeister," which is German for "master hunter," Mast successfully brought his creation to the German beverage market in its sturdy and now highly iconic square-edged green glass bottles. Featuring assertive notes of star anise, licorice root, cloves, and bitter orange, among others, Jägermeister impressed as a digestion-enhancing post-meal quaff. Nevertheless, when it reached the U.S. in the early '80s, it was embraced primarily by college kids who were drawn to how well it went down as an affordable icy cold shot."
Curt Mast created Jägermeister in the early 1930s by combining and refining botanicals until he settled on a blend of 56 herbs, spices, peels, roots, and barks. The botanicals were steeped in alcohol and water, filtered, aged in oak, then filtered again before adding sugar, caramel coloring, and additional alcohol. The finished liqueur features assertive notes of star anise, licorice root, cloves, and bitter orange and served as a digestion-enhancing after-dinner drink. The spirit reached the U.S. in the early 1980s and found popularity as an icy cold shot, later attracting mixologists who pair it with a range of mixers, including sweet, fizzy options like Red Bull.
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