The S. Spitz company was founded in 1857 by Salomon Spitz in Linz; in 1935, the production site was relocated from Linz to Attnang-Puchheim. Following the Second World War, the company changed ownership and has been steadily expanding its product range. The distribution of spirits and fruit juices was expanded to cover the whole of Austria. In 2007, the company celebrated its 150th anniversary.

Spitz Inländer Rum is the classic par excellence. Rum is Spitz’s oldest product and has been produced with the utmost care and passion at the parent company in Linz for more than 90 years. The term ‘Inländer Rum’ is used in Austria to refer to locally produced rum, to distinguish it from imported rum from other countries. The production of Inländer Rum in Austria has a long tradition and is protected by law to guarantee its authenticity and quality. The spirit is produced using a combination of high-quality ingredients and traditional production methods. The rum is typically made from a mixture of molasses and sugar cane juice, which is fermented and then distilled. The distillation process is carefully controlled to produce a flavourful and aromatic spirit. The ageing process for Spitz Inländer Rum varies depending on the variety. Some varieties are stored in oak casks, allowing the rum to develop a more complex flavour profile as it absorbs the aromas of the wood. The ageing process can take from several months to several years and contributes to the smoothness and character of the final product.