Known to some as stags blood, this bitter herbal liqueur is actually classified as an amaro (bitter). Created in 1934 by Curt Mast, Jagermeister is made from anything but deers blood. Rather it is comprised of a collection of 56 botanicals including herbs, blossoms, roots, that are fermented then aged in German oak casks. The perfect shot to add to any drink, Jagermeister is surprisingly good on its own with just a few ice cubes.
Notes: Bitter, medium-bodied. Aromas and flavors of citrus, anise, cinnamon, ginger, and clove
Pairings: Venison, baked apples, root beer float
Serving Suggestions: Chilled
Alcohol Content: 35%