|Key people||CEO Harold Burstein|
In 1832 the liqueur and brandy manufacturer was established in Klagenfurt, named after the founder Sebastian Stroh. Its assortment was awarded a gold medal at the 1900 Exposition Universelle in Paris.
As the state of Austria–Hungary had no access to colonies in tropical regions, rum producers originally tried to replace the sugarcane molasses aroma by a mixture of flavorants and dyes added to a diluted ethanol basis, referred to as Inländer-Rum ("domestic rum"), a substitute that over the years became a speciality. Today Austrian rum is made from sugarcane by-products according to European Community regulations, while the typical Inländer flavor is provided by traditional essences. The production is standardised by chapter B23 of the Codex Alimentarius Austriacus.
Stroh Rum is available in five variants: Stroh 38, Stroh 40, Stroh 54, Stroh 60 and Stroh 80. The number represents the Volume percent of the Alcohol by volume, in other words, 76, 80, 108, 120 and 160 proof (US) respectively. Ready-made Jagertee (80 and 120 proof) and Punch mixtures are also offered.
Stroh products are sold in more than 40 countries, exports mainly to Germany, Scandinavia and Benelux account for about two-thirds of sales. The overproof rum versions are seldom drunk neat, but used for the concoction of Jagertee, of punch (especially the Feuerzangenbowle variation), or a Flaming B-52 cocktail, and in preparation of rumtopf. Stroh is also an important ingredient for cakes and pastries of the Austrian cuisine.
- Company's history on http://www.stroh.at/en/brand/history/
- McGavin, Jennifer. "How and When to Make Rumtopf Fruit". About.com German Food. Retrieved February 23, 2014.