Ever since it was invented more than 80 years ago, the Jägermeister recipe has never changed.
When storing whiskey or brandy, wood flavours mix with the product to create the desired taste. However, Jägermeister relies on the pure taste of its botanicals. To prevent the oak from mixing with the raw spirit, each new barrel is neutralised before use.
Some of the oak barrels in the Jägermeister cellars are as old as the herbal liqueur itself. To achieve the perfect Jägermeister taste, particularly fine-pored barrels are used.
To forge a strong link with nature and the hunt, the Jägermeister bottle was produced in hunter green. A positive side effect: The dark green glass is impermeable to most UV rays and thus protects the valuable herbal liqueur.