The Jägermeister base material matures for a whole year in 445 mighty oak barrels. The barrel production itself requires genuine specialists.
Making an oak barrel is hard work and requires a lot of skill and dexterity. Barrel makers are called coopers. This craftsman's trade requires a three-year vocational training, during which trainees learn how to use various types of wood to make containers such as barrels, vats, tubs, buckets and ornamental vessels. A single oak barrel can hold up to 10,000 litres. In order to be able to withstand the enormous pressure resulting from its impressive holding capacity, it must be very solidly constructed. The bottom alone already weighs about 600kg.
Each barrel is first manufactured in the cooper’s manufacturing rooms and then assembled before being disassembled again. It is then assembled one last time in the Jägermeister barrel storage facility where it stores the Jägermeister base material. The individual planks, the so-called staves of the barrel body, are marked with numbers in order to be able to put them together again like a puzzle when building the barrel. Before the coopers insert the bottom of the barrel, the groove in the body is sealed with untreated, dried reeds and water. To ensure that the bottom is properly in place and positioned correctly, two coopers climb inside the barrel. There they use a hammer to beat the bottom of the barrel into the right place. The barrel rings help to create additional stability. After a bit of fiddling the bottom is in finally in place, hurray! ... but what happens to the two coopers who are still stuck inside? They have only one option: tucking in their bellies and crawling through the narrow door of the barrel back to freedom.