Jägermeister is made from 56 herbs, roots, and spices, none of which is blood. Once the 56 ingredients are measured and ground, they are reduced to macerates (extracts) by being steeped in a mixture of cold water and alcohol for two to three days. After the resulting extract has been filtered, it is stored in oak barrels for a period of not less than one year. At the end of this storage time, the extract is filtered once more, mixed with liquid sugar, caramel, alcohol, and water, and filtered yet again. The resultant brew is then ready for bottling.