In 2019, Legena Henry, SM ’10, and her students at the University of the West Indies in Barbados sought to eliminate fossil fuel usage on their island by 2030. Initially, they looked to Brazil’s model of sugar-based ethanol. However, with local sugarcane production being minimal and distilleries relying on imported molasses, the approach seemed unfeasible.

The breakthrough came unexpectedly when student Brittney McKenzie suggested utilizing invasive sargassum seaweed, which was accumulating on local beaches. Henry decided to explore the idea, mixing wastewater from a rum distillery with the sargassum for lab experiments. The results were promising: the microbes in the mixture effectively digested the seaweed and utilized sugars in the wastewater. What began as a mere academic exercise transformed into a significant innovation, allowing the conversion of sargassum into renewable natural gas for vehicle fuel.

Barbados grapples with significant sargassum waste, sometimes filling over 800 dump trucks during peak times. Instead of discarding this waste, Henry’s findings present a dual solution to the island’s challenges, as both the sargassum and the rum distillery’s wastewater can be used to create sustainable fuel. “All the islands in this region of the Caribbean have a sargassum problem and a rum wastewater problem—and ultimately a climate-change problem,” Henry noted, underscoring the broader applicability of this solution.

Now, as the CEO of Rum & Sargassum, a startup she co-founded in 2021, Henry has been involved in practical demonstrations, showcasing vehicles powered by this biofuel in Barbados and Grenada. The project illustrates the necessity of collaborative efforts across various fields, a principle reinforced by her time at MIT.

Henry remains optimistic about the impact of her work: “Sargassum has now become part of the conversation that will turn the climate crisis around.”

When the chill of winter sets in, savoring a warm drink like rum can be an excellent way to unwind. Beyond simply providing warmth, sipping rum on a frosty day comes with several surprising benefits that might make you reconsider your beverage choices.

Keeps You Warm and Cozy

Rum has a natural warming effect on the body. Consuming alcohol, particularly spirits like rum, causes your blood vessels to dilate, increasing blood flow to the skin’s surface. This results in a comforting, flushed feeling that helps fend off the cold. To enhance this effect, consider mixing rum with hot water or apple cider.

Boosts Mood and Relieves Stress

Cold weather can often lead to feelings of stress or fatigue. A small glass of rum could serve as an effective mood enhancer. Its compounds stimulate the release of endorphins, the brain’s "feel-good" hormones, which can help alleviate stress and elevate your spirits. This makes it an ideal choice for relaxation after a long, chilly day.

Improves Digestion

Following a hearty meal on a cold evening, many enjoy a drink that aids in digestion. Rum, when consumed in moderation, can stimulate digestive enzymes, promoting a smoother digestion process. Cultures across the world serve drinks like "rum punch" or "rum toddy" as digestive aids.

Rich in Antioxidants

Produced from sugarcane, rum contains antioxidants that help combat harmful free radicals in the body. Dark rum, in particular, boasts higher antioxidant levels due to its aging process in wooden barrels, making it not only warming but also potentially beneficial for your health.

Promotes Better Sleep

On cold nights when you’re ready to sleep, a warm glass of rum may help you relax and fall asleep more easily. By calming the nervous system and relaxing muscles, it can offer a restful end to your day. However, moderation is crucial, as excessive consumption can disrupt sleep.

While enjoying alcohol always requires responsibility, sipping rum on a frigid evening provides more than just flavor; it offers warmth, aids digestion, boosts mood, and may even promote better sleep. So, the next time the weather turns cold, consider reaching for a glass of rum and enjoy its delightful benefits.

Spring is right around the corner, and it’s the perfect time to transition from winter’s heavy beverages to lighter, fresher cocktails. This seasonal shift allows us to incorporate sparkling elements like champagne and ginger beer alongside the vibrant flavors of fresh fruits and herbs. Here are three delightful cocktail recipes to celebrate the arrival of spring:

Ginger Mint Lemonade

Ingredients:

• 2 parts Reyka Vodka
• 1 part Fresh Lemon Juice (¾ of a lemon muddled with fresh mint)
• ¾ part Ginger Syrup
• Top up with Ginger Beer

Method:

1. In a cocktail shaker, combine the vodka, lemon juice, and ginger syrup.
2. Shake well and double strain into a glass.
3. Top with ginger beer and garnish with mint.

Ginger Syrup:

Combine equal amounts of fresh ginger juice and sugar, adding heat to dissolve the sugar (1:1 ratio), example: 32 oz ginger juice to 32 oz sugar.

Icelandic Lady

Ingredients:

• 1 part Reyka Vodka
• ½ part Aperol
• ½ part Honey Syrup (1:1)
• ¼ part Fresh Lemon Juice
• Top with Champagne or Prosecco

Method:

1. Mix the vodka, Aperol, honey syrup, and lemon juice into a shaker.
2. Serve in a flute glass, topped with your choice of champagne or prosecco, and garnish with a lemon peel.

Rites of Spring

Ingredients:

• 1½ parts Hudson Whiskey Bright Lights Big Bourbon
• ½ part Crème de Mûre (Blackberry Liqueur)
• ¼ part Fruits of the Forest Syrup (a mix of strawberry, blackberry, and blueberry syrup)
• 2 dashes Angostura Bitters
• Citrus Aromatic Spray

Method:

1. Start by adding the syrup and bitters to a mixing glass, then pour in the whiskey.
2. Add a small amount of ice and stir briefly to chill.
3. Strain into a rocks glass filled with fresh ice, then spray citrus aromatics over the drink before serving.

These cocktails not only capture the essence of spring but also make for refreshing toasts to the new season. Enjoy and raise a glass to the warmer days ahead!

Norway-based Island Rum Company has successfully secured undisclosed funding from private investors to enhance its global market reach and upgrade its production facility in Cuba. The funding round, which was completed in November 2024, involved five private investors who acquired minority shares in the company.

The investment aims to strengthen distribution channels and brand marketing efforts, focusing particularly on strategic markets such as the UK, France, and Italy. Additionally, the funds will be allocated to modernizing and expanding the rum production facility in Cuba, which is vital for the company’s growth trajectory.

Henrik Björck, Chairman of the Island Rum Company Board, emphasized that this investment aligns with their global growth ambitions. He stated, "Both our international and Cuban teams have developed commercial and marketing plans for 2025 and beyond, supported by this new financial backing."

The Island Rum Company, established in 2012, produces about 100,000 nine-litre cases of rum annually. It operates in Cuba through a joint venture with Grupo Azucarero, known as Ron Vigia. The company is also gearing up for its next investment round, planned to close in April.

To facilitate the expansion and modernization at the Cuba production facility, Ron Vigia will oversee the project, which includes enhancing the bottling line and acquiring new mixing equipment. Plans also involve the installation of solar panels to ensure a reliable electricity supply. The company anticipates completing this work within the year, depending on results from the forthcoming investment round.

Island Rum’s flagship brands, Black Tears and La Progresiva, are distributed in 45 markets globally. Recently, the company announced its entry into the German market through a partnership with local importer and distributor Kammer-Kirsch, set to bring Black Tears and La Progresiva to German consumers this month.

For more information, visit Just Drinks.