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Amaro and liqueur aficionados shouldn't overlook the herbal sweetness of Jägermeister. Long before its association with college town frat parties, it had been the working class' beverage of choice as an after-dinner digestif. It is produced from 56 botanicals (including citrus peel, licorice, anise, poppy seeds, saffron, ginger, juniper berries, and ginseng), and lies somewhere between a milder, sweeter Fernet and a stronger Benedictine. Enjoy it after a celebratory meal, or swap it in for the amaro in your favorite cocktails!