Jägermeister was created by Curt Mast in 1934 (confusingly, the company was established in 1878) and was first introduced to the US in 1974 by Sidney Frank. It is made from a collection of 56 botanicals including herbs, blossoms, roots, and fruits. The concoction ages in large German oak casks. Some classify this bitter herbal liqueur as an amaro, and since that category doesn’t have any definitive rules, it isn’t necessarily wrong to do so. Although the brand has been known in recent past as the perfect shot—particularly at ice-cold temperatures—current representatives encourage cocktail use.