Jägermeister is produced at the Wolfenbüttel facility in Lower Saxony through a multi-stage process. Each of the 56 botanical ingredients is macerated separately in a neutral grain spirit base before the individual macerates are blended together. The blended liquid is stored in oak barrels for up to a year to allow the botanical components to integrate and mellow. The matured liquid is then filtered through charcoal and a diatomite filtration process before being blended with water, sugar, and caramel to produce the final liqueur at 35% ABV. Cold temperature filtering is used to achieve the characteristic clear, dark amber appearance.

Jägermeister is a German herbal liqueur produced by Mast-Jägermeister SE in Wolfenbüttel, Lower Saxony, Germany. The recipe was developed by Wilhelm Mast and the liqueur first went on sale in 1935, named after the German word for 'master hunter' — a title evoking the traditions of the German forest and hunting culture in which herbal bitters were long consumed. The recipe comprises 56 herbs, fruits, roots, and spices drawn from across the world, including cinnamon, cloves, ginger, cardamom, star anise, bitter orange peel, ginseng, and liquorice. The exact recipe is a closely guarded trade secret held by Mast-Jägermeister SE.