Jägermeister: A Natural Laxative?

Jägermeister is a liqueur with a unique and complex flavour profile that is intended to be consumed cold. It was originally brewed as a digestif, a post-dinner drink to aid digestion, and is infused with a number of herbs, spices, fruits, roots, seeds, and barks. While it is rumoured to be a laxative, there is no evidence to support this claim. In fact, it is believed to have anti-inflammatory properties and to aid in reducing blood sugar levels and the risk of strokes. Jägermeister has a long and intriguing history, with a secret recipe that has remained unchanged since its creation in 1934.

Jägermeister's ingredients

Jägermeister is a German digestif made with 56 herbs, fruits, roots, and spices. Its ingredients include star anise, ginger root, orange peel, cinnamon bark, cardamom, juniper berries, liquorice, poppy seeds, saffron, and ginseng. These ingredients are ground, then steeped in water and alcohol for 2–3 days. This allows the flavours and aromas to fully infuse into the liquid. The resulting spirit is then filtered and bottled at 35% alcohol by volume.

The recipe for Jägermeister was devised in 1934 by Wilhelm and Curt Mast and has not changed since. The drink is named after the German for "Master Hunter", reflecting Curt Mast's enthusiasm for hunting.

Jägermeister has a distinctive herbal flavour that is both sweet and bitter. It is best served ice-cold, either as a shot or mixed into a cocktail. Its bold, complex flavour also makes it a perfect match for spicy and savoury dishes, and it is a popular choice for after-dinner drinks and desserts.

The drink is bottled in its signature green glass bottle, featuring a glowing Christian cross between the antlers of a stag, in reference to the two patron saints of hunters, Saint Hubertus and Saint Eustace.

Health benefits

Jägermeister is a German digestif made with 56 herbs and spices, including star anise, poppy seed, saffron, juniper berries, and ginseng. It was originally produced in a vinegar factory in 1934 and has a long history of being used as a digestive aid and anti-inflammatory treatment for chronic coughs, eczema, and stomach illnesses.

Improved digestion: Jägermeister was originally brewed as a "digestif," a post-dinner drink to aid digestion and settle the stomach. This tradition continues today, with many people consuming Jägermeister after a meal to facilitate digestion.

Reduced inflammation: The cloves and anise in Jägermeister contain anti-inflammatory compounds, such as eugenol, which can help reduce the body's inflammatory response. This may lower the risk of inflammation-related conditions like heart disease and arthritis.

Reduced blood sugar levels: Moderate alcohol consumption has been linked to a lower risk of developing diabetes. Drinking up to two alcoholic drinks per day may help control blood sugar levels and reduce the risk of diabetes by up to 50%. However, it is important to avoid mixing Jägermeister with sugary liquids to maximize this benefit.

Lowered risk of strokes: Early research suggests that moderate consumption of alcohol, including spirits like Jägermeister, may decrease the risk of strokes and other cardiovascular diseases. This may be due to the prevention of artery narrowing in the brain, which is a risk factor for strokes.

While Jägermeister may offer these potential health benefits, it is important to remember that it is a potent alcoholic beverage and should be consumed in moderation. Excessive alcohol consumption can lead to health complications and increase the risk of obesity, addiction, liver disease, and other serious health issues.

History

The history of Jägermeister, the popular liqueur, is a long and storied one. The drink was first invented in 1934 (or 1935, according to some sources) by Wilhelm Mast and his son, Curt Mast, in Wolfenbüttel, Germany. Wilhelm Mast was a vinegar manufacturer and wine trader, and his son took over the family business in 1934, steering it in a new direction and creating the recipe for Jägermeister.

The name Jägermeister means "Master Hunter" or "Hunt Master" in German, and it refers to a high-ranking official in charge of matters related to hunting and gamekeeping. The name was already familiar to Germans when the drink was introduced, as it was also the title of Hermann Göring, who was appointed Reichsjägermeister (Reich Hunting Master) under the new Reichsjagdgesetz (Reich hunting law) introduced in 1934. The drink thus became known as "Göring-Schnaps" in its native market.

Jägermeister was originally created as a digestif, a post-dinner drink intended to aid digestion. It is made from 56 herbs, fruits, roots, and spices, including citrus peel, licorice, anise, poppy seeds, saffron, ginger, juniper berries, and ginseng. The exact recipe is a closely guarded secret, passed down within the Mast family and known only to a select few. The drink is produced by filtering and steeping the ingredients in water and alcohol for two to three days, then storing the mixture in oak barrels for about a year. It is then filtered again and mixed with sugar, caramel, and alcohol.

The iconic green bottle that Jägermeister is known for was also invented by Curt Mast, who tested hundreds of differently shaped bottles by dropping them from a great height to find the most durable design. The bottle that is used today was the only one that survived the fall.

Over the years, Jägermeister has gone from being a digestif enjoyed by older, blue-collar Germans to a popular party drink, especially among college students and skiers. It has also become associated with heavy metal music, sponsoring numerous bands in the genre. Despite its changing image, Jägermeister remains a beloved and iconic brand, with sales continuing to rise globally.

Production

Jägermeister is a German digestif made with 56 herbs, fruits, roots, and spices, including citrus peel, licorice, anise, poppy seeds, saffron, ginger, juniper berries, and ginseng. The recipe is a closely guarded secret, but it is believed to include star anise, poppy seed, saffron, and juniper berries.

The production process for Jägermeister is as follows:

Firstly, all the ingredients are ground, then steeped in water and alcohol for two to three days. This mixture is then filtered and stored in oak barrels for about a year. The ageing process in oak barrels is crucial to the development of the liqueur's unique flavour and character. After this period, the liqueur is filtered again, ensuring any remaining solids are removed, resulting in a smooth and consistent liquid. Finally, the filtered liqueur is blended with sugar, caramel, and alcohol, giving it its distinctive sweet taste and higher alcohol content.

Jägermeister has an alcohol by volume of 35% (61 degrees proof or US 70 proof). The liqueur is best served cold, and the company recommends storing it in a freezer at −18 °C (0 °F) or on tap between −15 and −11 °C (5 and 12 °F).

Although the recipe has remained unchanged since its creation in 1934, Jägermeister has evolved from a digestif primarily consumed by older, blue-collar Germans to a popular party drink enjoyed worldwide.

Serving suggestions

Jagermeister is a German liqueur with a rich history as a ""digestif", a beverage traditionally enjoyed after a meal to aid digestion. It is crafted using a secret blend of 56 herbs, fruits, roots, and spices, including star anise, ginger, cardamom, orange peel, and cinnamon. While it is well-known for its use in shots, Jagermeister can also be used in a variety of cocktails, adding a complex, herbal profile to drinks. Here are some serving suggestions to explore the unique flavour of Jagermeister:

Chilled Shots

The most common way to consume Jagermeister is as a chilled shot. The brand recommends enjoying it at -18°C or 0.4°F, accentuating its complex flavour profile. You can also try the "Mini Meisters", 20ml bottles designed for on-the-go consumption.

Classic Mixes

Jagermeister can be mixed with a variety of beverages to create unique and flavorful cocktails. Some classic mixes include:

• Jagermeister and Cola: A simple mix that adds a twist to the traditional cola.
• Jagermeister and Energy Drinks: A popular choice for an energetic kick, such as the infamous "Jagerbomb" with Red Bull.
• Jagermeister and Ginger Beer: A refreshing combination that enhances the herbal notes.
• Jagermeister and Fruit Juices: Experiment with different juices like pineapple or orange juice for a sweet and tangy blend.

Creative Cocktails

For those who want to explore the versatile nature of Jagermeister, try these creative cocktail recipes:

• The California Surfer: A tropical twist with coconut rum and pineapple juice.
• Jagermeister Negroni: Adding an intriguing anise flavour to the classic cocktail, pairing it with gin and sweet vermouth.
• Jagermeister Old Fashioned: A sophisticated spin with rye whiskey and ice, highlighting the black licorice essence.
• Jagermeister Spritz: A cousin of the Aperol Spritz, adding a nuanced flavour to sparkling wine and club soda.
• Jagermeister Paper Plane: A brilliant study in balance with bourbon, Aperol, and lemon juice, creating a bitter, sweet, and tangy synergy.
• Moscow Mule: Jagermeister blends surprisingly well with the assertive ginger beer for an oddly refreshing experience.
• Jagermeister Highball: Adding a bubbly twist with club soda, creating an effervescent, cola-like drink.
• Jagermeister and Ginger Ale: A smooth and sweet mix, seamlessly blending the bitter and herbal liqueur with bubbly ale.
• Jagermeister Screwdriver: A seamless pairing of the bitter, herbal liqueur with sweet and tart orange juice.

Warm Cocktails

Jagermeister also shines in warm cocktails, such as the Winter Warmer Mulled Sangria, where it forms a fantastic spiced background for pomegranate and cranberry, infused and then warmed with mulling spices.

Food Pairings

Consider pairing your Jagermeister with food to enhance your experience. As a digestif, it pairs well with after-dinner treats, especially those with herbal or spicy notes that complement the liqueur's flavour profile.

Frequently asked questions