How Much Is Jäegermeister In South Africa?

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How Much Is Jäegermeister In South Africa?

What Is A Jäegermeister?

56 herbs and spices are used to create Jägermeister. It was created in 1934 by Wilhelm and Curt Mast and contains 35% alcohol by volume (61 degrees proof, or US 70 proof). Since its establishment, the recipe has remained unchanged, and it is still served in the same distinctive green glass bottle. It is the company’s flagship offering, with its headquarters in Wolfenbüttel, Germany.

History Of Jäegermeister

Popularly known as “Eurshla Jäger.” German city of Wolfenbüttel was home to vintner and wine trader Wilhelm Mast. Curt Mast (1897-1970), his son, had a passion for making liqueurs and spirits and was always eager to assist his father in the business even as a young child. After taking over his father’s business in 1934 at the age of 37, Curt created the “Jägermeister” recipe. Curt enjoyed hunting a lot. Jägermeister literally translates to “Master Hunter,” “Hunt Master,” or “master of the hunt” in German. It is a position title for a senior officer in charge of hunting and gamekeeping issues. For many centuries, the job title “Jägermeister” was used.The phrase was redefined in 1934 by the Reichsjagdgesetz (Reich Hunting Law), which included senior foresters, game wardens, and gamekeepers in the German state service. When the new hunting law was implemented, Hermann Göring was named Reichsjägermeister (Reich Hunting Master). Germans were therefore already familiar with Jägermeister when it was first launched in 1935, even though they occasionally referred to it as “Göring-Schnaps.”

How Jäegermeister Became Internationally Recognised

Sidney Frank (1919–2006), who managed an American liquor importing business, played a significant role in Sidney Frank’s (1919–2006) work bringing Jägermeister to a wider audience internationally. Beginning in the 1980s, he advertised the beverage in the adolescent and student market as a party beverage—a very different market niche from its long-established, historic position as a conservative brand in its home German market. According to a market research company reported in New York magazine, he was a “promotional genius” for inventing “a liqueur with an unpronounceable name…drank by elderly, blue-collar Germans as an after-dinner digestive aid… associated with “party”.” In the end, Sidney Frank Importing was acquired by the Mast-Jägermeister corporation in 2015.

What Is Jäegermeister Made Of?

The 56 herbs, fruits, roots, and spices that make up Jägermeister include citrus peel, licorice, anise, poppy seeds, saffron, ginger, juniper berries, and ginseng. These materials are pulverized, then steeped for two to three days in water and alcohol. After filtering, this mixture is kept for roughly a year in oak barrels. The liqueur is then once more filtered before being combined with alcohol, sugar, and caramel. The manufacturer advises keeping Jägermeister on ice and serving it cold. It also recommended keeping it on tap between 15 and 11 °C (5 and 12 °F) or in a freezer at 18 °C (0 °F). Contrary to a persistent online misconception, Jägermeister does not contain elk or deer blood.