Jägermeister is a German herbal liqueur — a dark, aromatic digestif — and it is poured at Grappa in Seattle’s Queen Anne neighborhood. Made by Mast-Jägermeister in Wolfenbüttel, it is built from a blend of 56 herbs, roots, fruits and spices that has gone unchanged since 1934. We keep it on the list because it is one of the most recognizable digestifs in the world, equally at home served ice-cold after a meal or stirred into a cocktail, and its herbal, after-dinner character fits naturally alongside the amari we love.
About the Producer
Jägermeister is the flagship of Mast-Jägermeister SE, a family company founded by Wilhelm and Curt Mast in Wolfenbüttel, Germany. Curt Mast introduced the liqueur in 1934, drawing on his family’s background in vinegar and wine to craft a spiced digestif. The name means "master hunter," a nod to German hunting tradition, and the stag’s head on the label has become one of the most familiar emblems in the spirits world. The recipe remains a closely guarded family secret to this day.
Style & Production
Jägermeister begins with 56 botanicals — among them citrus peel, licorice, anise, ginger, juniper and saffron — that are ground and macerated in alcohol and water for several days. The infusion is filtered and then rested in oak for roughly a year before a second filtration, after which sugar, caramel and alcohol are blended in to bring it to its final 35% ABV. The long maceration and oak resting give it a smoothness that belies its complexity, placing it firmly in the herbal-digestif family.
Tasting Notes
The nose is densely herbal and sweet, with anise, licorice and warming baking spice. On the palate it is syrupy and cooling, layering star anise, citrus peel, ginger and a gentle medicinal bitterness over a caramel sweetness. The finish is long and warming, herbal and faintly bitter — best appreciated served very cold.
What to Pair It With
As a digestif, Jägermeister loves the close of the meal. Sip it after a slice of Flourless Chocolate Cake, alongside Mama’s Tiramisu, or with a few bites from the Charcuterie Board. See the full dine-in menu for more.
How It’s Served at Grappa
Jägermeister is poured at $10, served ice-cold as a digestif or stirred into a cocktail.
FAQ
Where is it from?
Jägermeister is made by Mast-Jägermeister in Wolfenbüttel, Germany, where it has been produced since 1934.
What does it taste like?
It is densely herbal and sweet, with anise, licorice, citrus peel and warming spice over a caramel base, and a long, gently bitter finish.
How is it traditionally enjoyed?
It is most often served ice-cold as an after-dinner digestif, though it also works well stirred into cocktails.
When you’re ready, book a table, explore the cocktail & spirits list, and browse the dine-in menu.
