This summer in Seattle, the rum renaissance takes a scholarly turn.

For four Monday evenings beginning June 16, Rumba – the city’s shrine to all things sugarcane spirit – invites the rum-curious and the deeply devoted to step inside the classroom for Rumba Rum University Summer 2025, a tasting-driven crash course through the lush, layered world of rum. Held on-site at Rumba (1112 Pike Street), each class runs two hours and promises a guided journey through history, terroir, production, and flavor—complete with glass in hand.

Developed originally for use by Rumba’s expert bar staff, this once-internal curriculum for training is once again being offered to the public. The full four-class series, led by Karen Stroud (aka, Rum Captain Karen), is available at $85 per session or as a discounted package for $300 (plus fees). Each class begins at 6 p.m.

Lesson One: History, Production & Classification

June 16
The series opens with a grounding in rum’s past and present. Lesson One at Rumba Rum University begins with a blind tasting to build sensory awareness, followed by a look at how raw materials—molasses, sugarcane juice, syrup—transform through fermentation and distillation into one of the world’s most varied spirits. The evening also digs into rum’s historical origins, acknowledging the colonial exploitation that shaped early production. Expect discussions of pot vs. column stills, regional distinctions, and the usefulness (and limitations) of modern classification systems. Think of this as your rum primer—equal parts science, culture, and palate calibration.

Lesson Two: Barbados & Jamaica

June 23
From foundational knowledge to two of the genre’s most iconic regions. First, Barbados, the so-called birthplace of rum, where smooth blends and balanced profiles are the norm. Attendees will learn about the island’s major producers and trace the evolution of the Bajan style. Then it’s off to Jamaica, where high-ester, pot-still funk reigns supreme. Here, expect an exploration of dunder pits, muck houses, and the infamous “HOGO” that define Jamaican rum’s bold character.

Lesson Three: Guyana & Martinique

June 30
Lesson Three at Rumba Rum University heads south to explore the duality of two very distinct rum cultures. In Guyana, the focus is on the storied Demerara style—rich, dark, and unique, thanks in part to the country’s heritage wooden stills. The class then pivots to Martinique, home to rhum agricole and its unmistakable grassy, mineral-driven style. Learn about the island’s AOC designation, which regulates everything from sugarcane varietals to fermentation times, and discover how terroir truly makes its mark.

Lesson Four: Spanish Style & Bottlers

July 7
The final class turns to the Spanish-speaking world, tracing the evolution of “Spanish Style” ron from Cuba’s crisp blends to the oak-rich rums of Venezuela, Panama, and Nicaragua. Along the way, students will examine aging techniques and solera systems. The class ends by highlighting the growing influence of both independent and in-house bottlers who shape how rum is presented on the global stage.

Ready to sip smarter?

Whether you’re a seasoned rum devotee or simply eager to expand your spirits vocabulary, Rumba Rum University offers a guided (and flavorful) way to deepen your knowledge. Tickets go on sale Friday.