Download Manufacturing Jägermeister Good taste takes time 56 different

Manufacturing Jägermeister
Good taste takes time
56 different natural ingredients provide the inimitable taste experience that has made
Jägermeister so famous. Herbs, blossoms, roots and fruits from all over the world are used
for its mysterious recipe. 383 quality checks are performed before the bottles are filled with
the final product. The result is a herbal liqueur that is unique in both quality and taste.
The recipe of Jägermeister has not changed ever since it was invented more than 80 years ago. 56
different herbs, blossoms, roots and fruits are used for its production, including star anise, cinnamon,
ginger roots and a mixture of secret herbs. In order to have top quality herbs, the firm does not buy
mixtures of various plant parts or even their extracts, but the raw material in its original, non-processed
form. When the plants reach Jägermeister, they are all initially tested for taste and fragrance. In addition to
these sensory tests, all raw material is analysed in the factory’s own laboratory, which is equipped with
the most modern devices and is above current standards. For Jägermeister this means detecting any
impurities and pollutions of the plants and also so-called endogenous quality features, such as the
percentage of essential oils. The higher the percentage, the more valuable is the commodity.
Highest quality requirements
Jägermeister works using the principle of precaution. This means that all legal requirements are taken as
the basic minimum and the company sets its own much higher standards as its quality requirements for
raw materials. During the entire manufacturing process, highly qualified food technologists, nutritionists,
distillers and other specialised employees carry out 383 quality checks.
In the oak cask to authentic Jägermeister
The well-guarded Jägermeister recipe is brought to life by the master distillers. First, they weigh the
individual ingredients precisely and transform them into various dry mixtures. In the so-called maceration
process the herbs are placed in a mixture of alcohol and water for several weeks to extract the flavour
ingredients such as essential oils. Then the master distillers mix the different macerates to the basic
material: the heart and soul of the legendary Jägermeister taste.
Around 400 mighty oak casks are stored in the Wolfenbüttel wooden cask cellar. In these casks, the basic
material of Jägermeister can “breathe” and mature in complete calm for around one year. During this time,
the master distillers check the progress of the liqueur time and time again until the authentic Jägermeister
taste has been reached. Before the internationally known green bottles can be filled with Jägermeister, the
base must first be enriched with pure water, alcohol, caramelized sugar and liquid sugar. Only then is the
universally known and loved Jägermeister obtained – a herbal liqueur that is simply unique for its quality
and taste.
Further information and pictures available at: http://newsroom.jaegermeister.de/
Press contact
Mast-Jägermeister SE
Andreas Lehmann
Head of Public Relations
Phone +49 5331 81-473
Mail: [email protected]
Web: www.jaegermeister.com