Jägermeister is a liqueur made with 56 herbs and spices, developed in 1934 by Wilhelm and Curt Mast. It has an ABV of 35% and is produced by Mast-Jägermeister in Wolfenbüttel, Germany. The liqueur is made by steeping botanicals (a few being citrus peel, licorice, anise, poppy seeds, saffron, ginger, juniper berries and ginseng) in water and alcohol, aging it in oak barrels for a year, then filtering and mixing with sugar and caramel.
Amaros such as Fernet Branca have their charms and uses- this doesn’t have one unless the idea of drinking a highly mentholated sweet liqueur to get utterly wrecked with some friends appeals to you.