Jägermeister Liqueur Review And Tasting Notes
The good old Jägermeister is a German liqueur, a bitter beverage that is industrially produced in huge quantities. It has nothing artisanal, but it has great value, which 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 that can 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 made by letting spices, herbs, and citrus peels soak in alcohol while it is cold. 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.
High-proof alcohol (96 degrees) soaks up the ingredients and essential oils, which are then filtered and fixed with sugar to make it sweeter and water to lower the amount of alcohol.
Among the declared ingredients of Jägermeister 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 is well thought out, with suggestions interwoven with smells of pungent spices, fragrant herbs, and more citrus and sharp scents.Nutmeg and eucalyptus are always there, ready to add freshness.
Amaro Jägermeister’s taste is the issue because a constant stream of sugar flattens everything.An exaggerated sugar saturation trivializes every spicy sensation, including the spiciness of the herbs.
It’s clear that it’s an industrial liqueur made in large quantities on an assembly line. It must sell and be as enjoyable as possible for as many people as possible, but that doesn’t change the fact that it’s almost too strong to drink.
It does not give pleasure and 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.
The History of Amaro Jägermeister
The true value of this Teutonic bitter is in the packaging and the pseudo-mystical new-age legend linked to it. The bottle is large, compact, and shimmering in a greenish green hue.
The label is iconic because it shows a deer with the famous cross of San Urbano between its horns. The deer was designed by a bitter hunter named Hubertus, who saw a deer with a cross on its head while hunting in the woods.
He decided to change course from that moment on; the miracle pushed him to become a nature-loving druid, to whom he dedicated the rest of his days.
Epiphanic is the name of the master hunter. Jäger is a hunter, while meister is a teacher. It’s a short step from master fowler to a naturist icon who saves animals.
How to serve 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 apocalyptic 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.