Soon ripe, soon rotten. After maceration and the first filtration, the base material rests in oak barrels for at least one whole year. But why oak in particular?
No air, no oxygen. No oxygen, no maturation process. No maturation process, no Jägermeister. It's that simpel.
Three cheers for wood at this point, as its pores allow the exchange between the Jägermeister base material and oxygen, ensuring that different aromatic compounds that are important for its future flavour even begin to develop in the first place. The high humidity in the barrel storage facility provides for a nearly constant temperature between 17-20°C.
When storing whisky or brandy a flavour transfer it is good when the flavour of the wood is transferred into the liquid. Jägermeister however focuses on the pure flavour of the herbs. To avoid the base material from taking on the flavour of the wood, each new barrel is de-flavourised with an alcohol-water mixture. This removes the wood’s resins and tannins.
Oak alone is used in making barrels, as it has a very dense structure and therefore is very strong and durable. The oldest barrels are thus up to 100 years old.
After one-year of aging in oak barrels comes the fourth step in production: dosage and filtration.