Jägermeister Liqueur Review And Tasting Notes
The good old Jägermeister is a German liqueur, a bitter industrially produced in huge quantities. It has nothing artisanal, but it has a great value that has made it one of the best-selling liqueurs in the world.
It has a docile taste, is very sweet (too much for a true amaro), and is incredibly cheap.
It has become trendy thanks to some cocktails such as the infamous Jägerbomb, a primitive drink to be made in a few simple steps. Basically, you put a glass of Amaro Jägermeister on top of a beer and then drop it inside.
How is Amaro Jägermeister made?
Seriously, how is this blockbuster produced? We will tell you, but then we will have to kill you because the recipe and the 56 ingredients are strictly secret, so do not be too curious.
It is a simple hydroalcoholic solution produced with the cold maceration of botanicals such as spices, herbs, and citrus peels in alcohol. If you want, you can make it yourself at home.
Obviously, you don’t know the doses, but the technique is always the same if you can make nocino, amaretto, or limoncello.
The ingredients and essential oils are absorbed by high-proof alcohol (96 degrees), then filtered corrected with sugar to sweeten and water to lower the alcohol content.
Among the declared ingredients of Jägermeister, there are alcohol, water, sugar, and spices such as cinnamon, sandalwood, orange peel, and ginger.
Organoleptic characteristics of Amaro Jägermeister
The scent is also fascinating: mint, lots of herbs, mint, camphor, and a whole series of fragrances that collide and chase each other.
The plot of suggestions interwoven with pungent spices, aromatic herbs and more citrus and cutting aromas is well designed. Nutmeg and eucalyptus are always there, ready to give freshness.
The problem with Amaro Jägermeister is the taste: it is castrated by a flow of sugar that flattens everything. An exaggerated sugar saturation trivializes every spicy sensation the spiciness of the herbs.
It is evident that it is an industrial liqueur produced in assembly-line quantities and must sell and be as pleasant as possible for a wide audience, but this does not detract from the fact that it is done at the limit of undrinkable.
It does not give pleasure, does not leave the mouth clean, but on the contrary, it covers it with a mellifluous halo, does not growl, and does not have the spicy-pungent charge worthy of a bitter.
Too bad because it has a unique aromatic profile: it is balsamic and herbaceous, it would like to emerge from a boundless sea of glucose, but then it sinks inexorably.
History of Amaro Jägermeister
The true value of this Teutonic bitter is the packaging and the pseudo-mystical new age legend linked to it. The bottle is imposing, compact, and shimmering, of a greenish green color.
The label is iconic at the right point, with the deer welcoming the famous cross of San Urbano between its horns, codenamed Hubertus, a bitter hunter who one day had the vision of a deer crowned by a cross while hunting in the woods.
He decided to change course from that moment: the miracle pushed him to become a nature-loving druid to whom he dedicated the rest of his days.
Epiphanic the name: master hunter. Jäger = hunter; meister = teacher. It’s a short step from master fowler to a naturist icon who saves animals.
How to serve Amaro Jägermeister
Always serve it chilled in chupito glasses at 8-10 degrees, even with ice in old-fashioned glasses.
The only way to mitigate its magnanimous sweetness is to use freezing temperatures. In this way, you will tame the sweetness, increasing the sharp sensations.
It will be less fragrant, but it won’t smear your mouth with a squeeze of glucose. If you serve it with an orange wedge, even better: the freshness of the citrus fruit helps to cut through the sweetness.