What belongs together, comes together: the Jägermeister base material is refined, purified into a herbal liqueur, tested and filtered again.
After maceration (1st production step) and the first filtration (2nd production step) as well as the subsequent year-long aging in oak barrels (3rd production step), the fourth step of production filters the base material of the emerging Jägermeister for the second time. It is then mixed with alcohol, caramel, a sugar solution and softened water. The result is the finished Jägermeister.
While storage takes a lot of time, things really get moving again with the dosage process. Up to 30,000 liters of Jägermeister can be produced in one hour. The next step is the third and final filtering. Jägermeister is first coarsely filtered. After that it is finely filtered. But what is the reason for that thorough filtering process? The filtration separates the dregs from the semi-bitter liqueur to achieve the desired purity, without losing aroma and flavour.
The laboratory analysis is the final step, in which the prospective Jägermeister is critically inspected and approved by laboratory technicians and food chemists. Once they give the go-ahead, it is filled into stainless steel tanks for temporary storage.
These tanks are connected directly to the bottling factory.