Post #772423 by JenTiki on Wed, Jan 25, 2017 2:49 PM

On 2017-01-25 12:45, AceExplorer wrote:
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.

Interesting. I've never considered it a spiced rum. Maybe because it's so "hot" that I have hard time perceiving anything other than the burn when I taste it. I do get a ton of butterscotch on the aroma, but I get very little of that in the actual flavor. And so I might be convinced to consider it a "flavored" rum, but not spiced.