Jagermeister is a foreign bitter liqueur, one of the best known and most marketed in Italy and abroad. It was created in Wolfenbuttel, Germany, a stone’s throw from Berlin. Created by Curt Mast to offer a liqueur to the hunters of Lower Saxony (as the name suggests: jager “hunter” and meister “master” in German), over the years it has become one of the most popular bitter liqueurs.
The choice of the typical symbol of a deer with a cross between its antlers comes from a local German legend: it is said that St Hubert became the patron saint of hunters after he had a vision in which he saw a deer with a cross between its antlers, just like the symbol of the famous company that produces this bitter. Jagermeister is made by infusing 56 herbs, sugar and water into alcohol.
Brown in colour, on the nose it has spicy and balsamic aromas, in the mouth, it is delicate with sweetish notes but then gives way to bitter and persistent sensations on the finish.
HOW TO SERVE IT
Jagermeister is perfect as a digestive or after-dinner. It is drunk straight, with a few cubes or iced at -20 ° C. It is also used in the preparation of cocktails in mixology.