Work sucks right now. You
Work sucks right now. You know what I could go for? Please take a plagiarized educational journey with me to the land of cool refreshing mother's milk...
"THE SPICES
56 herbs, roots and fruits are brought together from all across the globe. Cinnamon from Ceylon, bitter oranges from Australia, ginger root from South Asia, red sandalwood from East India, blueberries from Europe... plus of course one or two secret herbs and spices to round off Curt Mast's special recipe. Twice a year these herbs and spices are delivered to Wolfenbüttel, strictly checked for quality and put into storage until required for further processing...
WEIGHING, GRINDING AND MIXING ...
To produce the basic mixture for JÄGERMEISTER, the herbs and spices must first be precisely measured to match the exact proportions in the secret recipe, ground in various strengths and mixed. Conveyor belts then bring the mixture together in barrels for the maceration process...
THE MACERATION
This is where the herbs and spices mixtures are reduced to macerates, or extracts. The barrels are filled with cold water and alcohol, and after a steeping period of 2 - 3 days the resulting extract is pumped out. The process is repeated up to 6 times and a special installation is used to reduce the water to below 2° German Standard water hardness. Five different macerates result from these processes and are then mixed together in barrels, in carefully specified proportions. Once completed, the basic mixture must undergo a further quality check before being pronounced ready for a year's storage in our oak barrels...
THE STORAGE
Around 400 oak barrels, with a total capacity of 3.5 million liters, are available for storing the basic mixture. First we filter it, then we pipe it into the barrels in which it will spend at least one year. This is where, thanks to the opening of the wood's pores, it develops its distinctive aroma. After a year, the basic mixture is ready for the production process to become JÄGERMEISTER...
THE PRODUCTION
Following its one-year storage period, the basic mixture is filtered again. Inside the dosing apparatus, it is mixed with liquid sugar, caramel, water and alcohol, then filtered once more. Regular laboratory analyses provide information on anomalies, which are promptly corrected. At last JÄGERMEISTER is ready for the green bottle.
FILLING THE BOTTLE
Before filling, every bottle must be strictly tested for quality and safety. Ultra-modern mechanisms convey JÄGERMEISTER into its green bottle, sealing the bottle off and labeling it. A fully-automated process packs the bottles into cartons and shrink-wraps the cartons onto pallets. Now there's only one thing left to do - drink it!"
56 herbs, roots and fruits are brought together from all across the globe. Cinnamon from Ceylon, bitter oranges from Australia, ginger root from South Asia, red sandalwood from East India, blueberries from Europe... plus of course one or two secret herbs and spices to round off Curt Mast's special recipe. Twice a year these herbs and spices are delivered to Wolfenbüttel, strictly checked for quality and put into storage until required for further processing...
WEIGHING, GRINDING AND MIXING ...
To produce the basic mixture for JÄGERMEISTER, the herbs and spices must first be precisely measured to match the exact proportions in the secret recipe, ground in various strengths and mixed. Conveyor belts then bring the mixture together in barrels for the maceration process...
THE MACERATION
This is where the herbs and spices mixtures are reduced to macerates, or extracts. The barrels are filled with cold water and alcohol, and after a steeping period of 2 - 3 days the resulting extract is pumped out. The process is repeated up to 6 times and a special installation is used to reduce the water to below 2° German Standard water hardness. Five different macerates result from these processes and are then mixed together in barrels, in carefully specified proportions. Once completed, the basic mixture must undergo a further quality check before being pronounced ready for a year's storage in our oak barrels...
THE STORAGE
Around 400 oak barrels, with a total capacity of 3.5 million liters, are available for storing the basic mixture. First we filter it, then we pipe it into the barrels in which it will spend at least one year. This is where, thanks to the opening of the wood's pores, it develops its distinctive aroma. After a year, the basic mixture is ready for the production process to become JÄGERMEISTER...
THE PRODUCTION
Following its one-year storage period, the basic mixture is filtered again. Inside the dosing apparatus, it is mixed with liquid sugar, caramel, water and alcohol, then filtered once more. Regular laboratory analyses provide information on anomalies, which are promptly corrected. At last JÄGERMEISTER is ready for the green bottle.
FILLING THE BOTTLE
Before filling, every bottle must be strictly tested for quality and safety. Ultra-modern mechanisms convey JÄGERMEISTER into its green bottle, sealing the bottle off and labeling it. A fully-automated process packs the bottles into cartons and shrink-wraps the cartons onto pallets. Now there's only one thing left to do - drink it!"
Oh, hell yeah! This would fix that pad thai shit with a quickness. Where’s my glass?
Houston, TX
That’s a long walk…
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