Jägermeister
Beskrivning
Jägermeister tillverkas genom maceration, där 56 olika örter, kryddor, blommor, rötter och frukter får dra i sprit. Sedan lagras den på stora ekfat i 12 månader. Avnjutes bäst iskall -18 grader, antingen för sig själv eller som bas i en drink
Producent
Jägermeister- a modern bitter - produced the old-fashioned wayJägermeister is today produced after exactly the same principles as before. The equipment and premises are of course entirely up-to-date, but the very principle of the production has remained unchanged.Plants, roots, herbs and flowers are ”macerated” in strong alcohol, so the good ingredients or tasting sensations are extracted. This ”concentrate”, which has an alcohol volume of 70%, is matured on big oak vats for at least 12 months. Not until then has it achieved the perfect quality and taste. It is of course very expensive to produce a bitter in this way, but on the contrary it simply cannot be made better. The plants used for Jägermeister are gathered from all over the world. Many of them are exotic and extremely expensive, for instance saffron which costs approx. 5,400 EUR per kilo. In total 56 various plants, roots and fruits are used to make Jägermeister something quite special.
