The term Jägermeister was introduced in Germany in 1934 in the new hunting law as the term for a leading forest farmer or shooter in public service. When the first Jägermeister came on the market in 1935, the name was already known to the Germans. It was a Curt Mast, also an enthusiastic hunter, who distilled and seasoned the original Jägermeister, and later designed the logo, which shows the head of a deer with a glowing Christian cross between its antlers, as a gesture to the hunters' patron saint Saint Hubertus . Jägermeister is a so-called Kräuterlikör in family with Gammel Dansk from Denmark, Unicum from Hungary, and Becherovka from the Czech Republic, but unlike these, Jägermeister has a far sweeter profile. Ingredients include 56 herbs, fruits, roots and spices including citrus peels, licorice, anise, poppy seeds, saffron, ginger, juniper, and ginseng. The aromas are extracted in alcohol and water, after which the herb is matured for 12 months in used oak barrels. Then sugar, alcohol and water are added until the alcohol percentage hits 35%, after which the liqueur is filtered and bottled.
Mast-Jägermeister SE 38296 Wolfenbüttel Germany
Applicable Dangerous Goods Regulations