FUNK. In April, the Spokane Rum Club sampled rich and flavorful rums from Jamaica and Brazil. We also studied pot still anatomy as well as ester counts within distillates.

In March, the Club slowed down to get to know each other better. We drank, laughed, and left a lot less socially awkward!

The Spokane Rum Club embarked on a studious journey this month. While imbibing on a Costa Rican rum, the Club learned how rum is made- from cane harvesting, fermentation, stills and distillation, and if applicable, aging and oak types.

The Rum Club continued to explore regional differences between Brazil, Haiti, and India.

The Spokane Rum Club continued to explore regional differences between Guyana, Barbados, and Trinidad & Tobago. Fermentation and distillation methods were a highlight in this meeting. It was December, so rum cake was also enjoyed.

On this day, the Spokane Rum Club became reality! Hosted at The Volstead Act, the Club was introduced to regional differences of rum from Jamaica, Venezuela, and Martinique. We discussed production methods as well as tasting notes all during live bar service! It was a time…