Stroh Rum represents a unique distinction in the world of rum, being an "Inländer Rum," a typically Austrian specialty derived from a 19th-century Austro-Hungarian law that allowed the production of "internal" rum using beet alcohol instead of sugar cane, as importing rum from the Caribbean was extremely difficult and expensive. Its extremely high alcohol content (as well as its intense aromatic profile with pronounced notes of caramel, vanilla, and spices) has since made it a key ingredient in traditional Austrian pastries and cuisine, such as Punschkrapfen and Jagertee.
