Jagermeister Herbal Liqueur

Jägermeister is the German herbal liqueur built on a secret blend of 56 botanicals — herbs, roots, fruits, and spices — macerated and aged to the recipe that has stayed unchanged since 1935.
The botanical blend is steeped in alcohol and water, then aged in oak before bottling at 35% ABV. The result is a complex, bittersweet liqueur with notes of anise, licorice, citrus peel, and warm baking spice over a herbal-medicinal backbone. Served ice-cold, the bitterness recedes and the spice and citrus come forward, which is why deep-freeze serving is the standard.
It is most famous as an ice-cold Jäger shot, often alongside a beer, but it also mixes — the Jägermeister and energy drink combination, the Surfer on Acid, and a growing number of bartenders using it as an amaro-style modifier in stirred and citrus cocktails.
Tasting Notes
Nose: Anise and licorice with citrus peel, herbs, and warm spice.
Palate: Bittersweet and complex — herbal, star anise, ginger, and a touch of cola-like spice.
Finish: Cooling and herbal with a clean, lightly bitter close.
Specs
Style: Herbal liqueur (digestif)
Origin: Wolfenbüttel, Germany
Botanicals: 56 herbs, roots, fruits, and spices
ABV: 35% (70 Proof)
Size: 750ml
Browse more liqueurs at Wooden Cork.
Frequently Asked Questions
How should Jägermeister be served? Ice-cold. The traditional serve is straight from the freezer at around -18°C as a chilled shot, which mutes the bitterness and brings out the citrus and spice.
What is Jägermeister made from? A secret blend of 56 botanicals — herbs, roots, fruits, and spices — macerated in alcohol and water, then aged in oak. The exact recipe is closely guarded.
What does Jägermeister mix with? Commonly with energy drinks (the Jägerbomb) or beer, but it also works in cocktails as an amaro-style ingredient, including the Surfer on Acid with pineapple and coconut rum.