A popular spiced rum produced in Austria.
Founded by Sebastian Stroh in 1832, this rum was born when spices and essences were added to a neutral alcohol base in an attempt to recreate the tropical rum flavour, as Caribbean spirits were difficult to source in the old Austro-Hungarian Empire. The spirit was called Inländer-Rum (meaning, “domestic rum”) and with time became its own style. The rum is now made from sugar by-products, as per EU law, but still retains its classic Austrian twist.
Whilst this is unlikely to appeal to the connoisseur, it does a marvelous job in cocktails. We particularly enjoy it in the après-ski classic, jagertre, a type of rum, brandy, wine and tea based punch that is bound to warm you up on even the coldest of winter evenings.
Stroh is also a mainstay of Austrian kitchens, and a vital in many of the best ‘kuchen’.