16 things you didn’t know about Jägermeister
on 17/11/14 at 7:11 amBooze News
Despite its recent boom in popularity, Jägermeister enjoyed an amazingly long and storied history before everybody decided to drop the bomb — here are 16 knowledge shots you probably didn’t know…
1. It was invented in a vinegar factory
Curt Mast came up with Jäger’s original recipe in 1935, but it was 20 years before that he took over his Father’s vinegar factory in Wolfenbüttel, Germany. Mast stopped producing the acidic stuff to focus entirely on manufacturing spirits, eventually creating the concoction we know and love today.
2. … and they still use the same, extraordinarily complicated recipe
The mixture of 56 (!) herbs, including citrus peel, licorice, and ginseng, has never changed in the whole 79 years. In fact, the exact ingredients are a company secret.
3. It’s still made in Wolfenbüttel
Jägermeister’s production outgrew the old vinegar factory back in 1958. There are now three bottling plants in total, and just recently the company built a new ultra-modern head office.
4. Wolfenbüttel is quite the tourist attraction thanks to them… there’s even a Jägermeister hotel
For a town of only about 50,000 people, Wolfenbüttel gets a lot of traffic all thanks to the Jägermeister fame. Visitors come to tour the factory and headquarters, and yes, there’s even a Jägermeister Guesthouse.
5. It takes over a year to make
Before it reaches the bottle, Jägermeister goes through quite a lengthy process. The ingredients are filtered and stored in oak barrels for 365 days. Then there’s a series of 383 quality checks, including another round of filtering with sugar, caramel, alcohol, and water.