Jägermeister has been produced in Wolfenbüttel , Lower Saxony, since 1935 – according to a recipe that has remained unchanged to this day. Fifty-six botanicals, including cinnamon, ginger, star anise, juniper berries, and gentian root, are macerated separately, then blended into a cuvée and aged for at least one year in oak barrels. Only then does the characteristic flavor develop: bittersweet, with a herbal spice finish and a subtle bitter note that sets the liqueur apart from simpler products in its category.

Founder Curt Mast, a passionate hunter, developed the formula – the name and the stag antlers on the bottle label are no coincidence, but rather a guiding principle. Today, Jägermeister is one of the world's best-selling liqueurs, without any changes to the recipe or production location. Served neat over ice, it unfolds its full herbal complexity; as the base for a Jäger-Tonic with grapefruit juice, it reveals its lighter side.