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Germany's 56-botanical digestif: anise and licorice over citrus, served ice cold.
Wolfenbüttel, Germany, 1935
Curt Mast, son of a vinegar and wine merchant, settled the recipe in 1934 and released it in 1935. The name means master hunter, a title from German forestry law of the period.
Fifty-six herbs, roots, fruits, and spices macerate for weeks, then filter and rest in oak for around a year before sweetening and bottling.
Star anise and licorice over citrus peel, ginger, and a syrupy sweetness, closing on herbal bitterness. Serving it cold mutes the sugar.
Did you know
The stag with a glowing cross between its antlers is Saint Hubertus, patron saint of hunters, which is where the hunting name points.
Also known as: jagermeister, jager
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