Maceration - the beginning of each new Jägermeister. The procedure is very gentle - and that hasn’t changed since 1934. Here you find out what is all involved!
The concept of maceration is derived from Latin and means “to steep”. Before the steeping can begin, however, that which is to be steeped must first be produced: the secret blend of herbs. First, the individual herbs, blossoms, roots and fruits are weighed according to the top-secret recipe, and then they are ground by mills. The various mills ensure that the grinding result is neither too fine nor too coarse. Grinding the ingredients too finely would result in important essential oils evaporating too easily. Grinding the herbal ingredients too coarsely would result in the ingredients being too difficult to extract.
To facilitate handling, different mixtures are prepared as early as the weighing and grinding stage; they differ in their taste and the pore size of the ground material. Ingredients are more easily extracted from macroporous herbs. Fine pored ones require a lot more time in the subsequent maceration.
It's finally time for maceration: Within that process an alcohol-to-water-concoction of 70% will be added to the mixture of herbs. This results in ingredients first being extracted from the herbs, and then dissolving into the mixture of alcohol and water. This is similar to tea, only that in this case it is alcohol rather than heat that facilitates the extraction of substances from the herbs into the liquid solution. The herbs thus stay in the mixture of alcohol and water for several weeks until the maceration process is complete.
Continue to the next step to learn what happens next.