Jagertee

Lore & Background

Jagertee is an alcoholic punch historically made by mixing Inländer-Rum with spiced black tea. It is served warm and is typically consumed during winter in the cold parts of Central Europe. Although easily made at home, ready-made mixtures containing spices and sugar are sold in shops. The Austrian rum Stroh is often used for making it; this brand also produces its own ready-made variety. Jagertee has become a popular après-ski drink, especially among tourists in the Alps, and Jagertee carts sell the beverage outside at ski resorts and winter festivals.

Reader's Guide

Jagertee holds significance as a traditional warm alcoholic punch from Central Europe, particularly associated with winter and alpine après-ski culture. Its name derives from Austro-Bavarian pronunciation of 'hunter's tea,' and it enjoys Protected Designation of Origin under EC Regulation 110/2008, meaning only beverages made in Austria may legally be called Jagertee. This has led to alternative names in Germany, such as Hüttentee or Förstertee, and in the Czech Republic and Slovakia it has been sold as Grog. Some rural establishments serve an even stronger version called Wilderertee. The drink's popularity among tourists in the Alps has made it a staple at ski resorts and winter festivals, often sold from dedicated carts. Its legacy lies in its role as a warming, communal beverage that bridges home preparation and commercial production, with the Austrian rum Stroh being a key ingredient. The drink exemplifies how regional food and drink traditions can gain international recognition while maintaining protected status.

Did You Know?

• Jagertee is a Protected Designation of Origin reserved for the beverage made in Austria.
• The name Jagertee is derived from the Austro-Bavarian pronunciation of 'hunter' and 'tea'.
• Some rural establishments serve Wilderertee, which is even stronger.