Terça-feira, 8 de Maio de 2007
Confexo... Tou bêba-vo...
Tenho estado a abusar desta porra desta poção mágica... O Jagga
Observem:
(Quem não souber ler ingles, k sa fo...Que procure o dicionário on-line há bués deles...)
"56 herbs, fruits, woods, barks and roots from all over the world: for example cinnamon bark, cloves, ginger roots, saffron and coriander fruits... and of course, the secret herbs for the secret recipe developed bei Curt Mast.
The herbs are delivered to Wolfenbüttel several times a year. Following an intensive quality control, they are stored before being processed further.
The herbs first have to be weighed precisely in accordance with the secret recipe before we can produce the Jägermeister extract.
Next they are ground and blended. The blends are then transported via a conveyor belt to special tanks where they are "macerated".
Here, the macerates (extracts) are obtained from the blends of herbs.
The containers are filled with a cold mixture of alcohol and water. Following a reaction time of 2-3 days, the extract is pumped off. This process is repeated up to six times. The water used is reduced in our own facility to less than 1 degree of German water hardness.
A variety of macerates are extracted during these processes, which are then combined in a specific proportion in containers. The finished extract mixture then undergoes another quality control before being stored in oak barrels for one year.
A total of ca. 400 oak barrels with an overall capacity of 3.5 million litres are available for the storage of the extract mixture.
The mixture is filtered and filled into barrels, where it is stored for a minimum of one year. The porous wood adds to its distinctive aroma. Following the maturation year, the extract mixture is processed into Jägermeister.
Following the maturation year, the extract blend is filtered again. In the dosing facility, it is mixed with liquid sugar, caramel, water and alcohol and then filtered once again. 30,000 litres flow through here per hour and are then filled into tanks.
Continuous laboratory analyses provide information on deviations which, naturally, have to be corrected immediately. Now the Jägermeister is ready for its green bottles!
Before bottling, each and every bottle undergoes strict quality and safety controls. Ultra-modern equipment fills the Jägermeister into its green bottle, seals it and labels it. Up to 370,000 bottles of Jägermeister can be produced per day at three locations in Germany.
Fully automatically, the cardboard boxes are folded, and the bottles packaged, stacked on pallets, sealed, cleared through customs, and loaded by forklift. Depending on the import regulations of the specific countries, each pallet has individual information regarding the content. From the central warehouse in Wolfenbüttel, the Jägermeister sets off on its journey to over 60 countries all over the world."
E prontes... Foi asssim k apanhei esta buba-veira...
Foda-xe...
Hic...
Burp...
Merda que estou a ouvir: Ké isso?
sinto-me: Beba-vo...
tags... Que merda é essa?: jagger