Lemon Hart 151 is coming back ... AGAIN! - Tiki Drinks and Food

A AceExplorer Grand Member (8 years) Deep in the Jacksonville Flori-duh jungle. Joined: Apr 03, 2008 Posts: 2564	A AceExplorer Posted posted on Wed, Jan 25, 2017 12:45 PM On 2017-01-25 12:34, RumScrummager wrote: ...as ‘Stroh 160’ (more confusing, right?) and promote the product as a so-called ‘spiced rum,’ (which its not)... Thanks, RumScrummager. Friendly question here about Stroh 80/160. I consider it a spiced rum, and you write that it isn't. I'd enjoy your thoughts on that point. I've been around it a few times in my life when its been used for cooking. A few years ago I acquired Stroh 80 and Stroh 60 for cocktails when Frankie's published their book with many of their recipes. So that's my basis for thinking of it as a spiced rum despite knowing that it is much older than today's more subtle spiced rums. Sorry for the thread derail. I'm really interested in RumScrummager's perspective on a very unusual rum.

On 2017-01-25 12:34, RumScrummager wrote:
...as ‘Stroh 160’ (more confusing, right?) and promote the product as a so-called ‘spiced rum,’ (which its not)...

Thanks, RumScrummager. Friendly question here about Stroh 80/160. I consider it a spiced rum, and you write that it isn't. I'd enjoy your thoughts on that point. I've been around it a few times in my life when its been used for cooking. A few years ago I acquired Stroh 80 and Stroh 60 for cocktails when Frankie's published their book with many of their recipes. So that's my basis for thinking of it as a spiced rum despite knowing that it is much older than today's more subtle spiced rums.

Sorry for the thread derail. I'm really interested in RumScrummager's perspective on a very unusual rum.

Post #772418 by AceExplorer on Wed, Jan 25, 2017 12:45 PM