Latest news with #Copenhagen
Forbes
9 hours ago
- General
- Forbes
6 Whiskies To Enjoy In Late Spring
Jameson Caribbean Beats, a 21 year old Irish whiskey aged entirely in rum seasoned casks. Over the past few weeks I have tasted through a range of whiskies, looking for bottles that stand out at all price points. These selections offer a mix of freshness, complexity and approachability. Some lean toward lighter styles with citrus and floral notes, while others bring a bit more depth without feeling too rich for the season. Each one shows balance and character in its own way, and they should work well whether enjoyed neat or with a little water or ice. The Jameson Remixed Caribbean Beats is a fun release, but this 21-year-old Irish whiskey brings plenty of sophistication with it. A blend of single pot still and single grain whiskeys, it was aged entirely in rum-seasoned casks, initially from Barbados, but finished in Selección de Maestros Havana Club casks to give a layered and complex profile. This expression, part of the Jameson Anthology series, builds on a 2001 rum cask trial and reflects Jameson's interest in innovation through cask experimentation while maintaining its signature smoothness. The result is a whiskey that highlights rich influences of brown sugar, tropical fruit, and spice, bridging Irish distilling tradition with the flavors of the Caribbean. With just 2,900 bottles released, it's a highly collectable whiskey and a reminder of the creativity and dynamism to be found in the Irish whiskey scene. Copenhagen whisky Nights still grow cold in the Spring, and the occasional fireside pour isn't unthinkable. From Scandinavia comes an expression of organic Danish barley in Hungarian oak. The Raw Edition from Copenhagen Distillery is a clear statement of intent, avoiding ornamentation and putting instead process and material at the forefront. Unfiltered and uncoloured, it is bottled at cask strength and offers a transparent view into the distillery's minimal intervention and maximum expression philosophy. Made from organic malt and matured in a mix of virgin oak and refill casks, it delivers a profile that is bold and grain-driven. The fifth edition in the RAW series opens with aromas of malted barley, heather honey, and ripe stone fruit. On the palate, it reveals layers of molasses, coconut, vanilla, white pepper, and cloves. The finish is dry, driven by oak tannins, with a gentle bitterness reminiscent of green almonds. There's a rawness, as the name suggests, with toasted cereal, green wood, and a peppery edge that speaks more to texture than sweetness. It's not polished in the traditional sense, but that's part of its appeal. It invites discussion rather than consensus and feels more like a snapshot of a work in progress than a final statement. For those interested in the direction of Nordic whisky, it's a compelling and honest example. Also makes a good Nordic Old Fashioned. Cutty Sark highball We're in ice and soda territory here. Cutty Sark blended Scotch whisky, with its light body and citrus-forward profile, is tailor-made for springtime highballs. Bright, breezy, and refreshingly uncomplicated, it brings just enough malt richness to anchor a drink without overwhelming it. Its subtle vanilla and green apple notes pair beautifully with sparkling water and a twist of lemon, evoking crisp air and longer afternoons. Unlike weightier blends built for fireside sipping, Cutty Sark thrives in the daylight. A heritage brand, yet an easygoing pour for picnics, patios, or the first day warm enough to leave a jacket behind. The 4th and final edition of the Malting Season series Benriach Malting Season Fourth Edition marks the final chapter in a series that pays tribute to the distillery's historic floor maltings, a core part of its identity since 1898. Crafted entirely from concerto barley malted by hand on-site, this 10-year-old single malt is the oldest and most complex in the series, and the first to carry an age statement. It was matured in a small batch of 27 first-fill bourbon barrels and 4 oloroso sherry butts, combining traditional Speyside richness with layered depth. Notes of crème caramel, baked peach, almond biscotti, and cinnamon-poached apple reflect both the cask influence and the character of the malt itself. The continuation of floor malting through Benriach's years of dormancy helped preserve this artisanal technique, now rare in Scotch whisky production. With this release, Master Blender Rachel Barrie closes the Malting Season series by capturing the silky texture and nuanced sweetness that only traditional methods and patient maturation can produce. It's both a celebration of a fading craft and a testament to Benriach's commitment to heritage-driven innovation. The Signature Single Malt Release from The Lakes Distillery The Lakes Distillery Signature represents a defining moment for English whisky - a culmination of over a decade of focused experimentation and craft at the edge of the Lake District. As the distillery's first permanent single malt expression, Signature showcases a sherry-led style shaped by the rare practice of élevage, a progressive maturation technique more often associated with wine and cognac. Under the guidance of whisky maker Sarah Burgess, formerly of The Macallan, the whisky evolves through purposeful cask movement, microclimate variation, and blending strategies that amplify nuance and depth. Drawing on the groundwork laid by the Whiskymaker's Reserve series, Signature is rich and textural, opening with aromas of polished oak, dark chocolate, and dried fruits before unfurling into layers of baking spice, citrus, treacle, and orchard fruit. It is an ambitious and assured statement of intent from a distillery helping to redefine English whisky - expressive, well crafted, and unapologetically modern in its approach. The Macallan's 18 year old Sherry oak cask release The Macallan's recent 18 Year Old Sherry Oak release is among the finest whiskies available. Matured exclusively in carefully selected sherry seasoned oak, it gains richness, structure, and natural depth. With time in the glass, it reveals a layered complexity: honeyed ginger, fig, orange rind, pepper, and raisin. The texture is beautifully oily, with sweet spice woven throughout. Its depth, as expected, is the result of time, patience, and the steady influence of cask. Though often associated with winter, the 18 is drinking exceptionally well in warmer months. Its aromas of dried fruit, citrus peel, subtle spice, and polished wood unfold with grace and clarity, and without excessive weight. In a world short of attention, where trends and styles come and go like the wind, there is comfort and appeal in this slowly matured whisky. Enjoy with the same patience and reverence.
Daily Mail
14 hours ago
- Entertainment
- Daily Mail
Fashionistas identify the 'perfect item' in Queen Mary's wardrobe that suits almost every outfit and occasion. It's VERY hard to find - but you can get local dupes for as little as $30
Queen Mary of Denmark is renowned for her classic and timeless style. But, a recent discovery about one of the royal's go-to items reveals that Mary also follows the fashion philosophy: When you find something that works, stick with it.
Forbes
a day ago
- Entertainment
- Forbes
Sanders: A Cozy-Chic Boutique Hotel In The Heart Of Copenhagen
Hotel Sanders This intimate Danish hotel boasts stylish interiors, a central location, several lively dining and drink options, and a sense of laid-back cool. The boutique hotel sits on a quiet street in Copenhagen's historic center. Hotel Sanders is centrally located on a quiet neighborhood street in the heart of Copenhagen's historic center. It's directly behind the Royal Danish Theatre and is a quick stroll to the postcard-famous Nyhavn Canal. Guest suite The boutique property is owned by Alexander Kølpin, a renowned former Danish ballet dancer whose family has run a hotel business for three generations. Once the Opera Hotel, Kølpin bought the run-down property and gave it fresh life, reopening the property in 2017. Rooftop Terrace Sanders is chic and buzzy — yet relaxed and unpretentious. The Courtyard Living room Roof Terrace The design is a collaboration between Kølpin and the London-based studio of Lind + Almond. It's a deft mix of sleek Danish mid-century modern design and colonial décor like rattan cane-couches, folding screens, potted palms, and textiles in botanical prints. From common spaces like the living room to the guest rooms and suites, it's all layered with vintage books, artwork, and one-of-a-kind objet that give each room a storied patina. Breakfast in the plant-filled courtyard Guest suite with clawfoot tub Guest bath Each and every one of the hotel's 54 rooms is unique, from compact single rooms inspired by vintage luxury train cabins, to generously sized suites with features like kitchenettes, dining rooms, and separate lounge areas outfitted with fireplaces. Each guest room and suite is decorated with unique art and objet Sanders Kitchen Grilled whole fish with lemon and herbs at Sanders Kitchen Sanders Kitchen is the hotel's all-day dining spot that's popular with locals and out-of-towners alike. The Parisian-meets-Copenhagen bistro with a French-leaning menu is a lively spot for coffee and pastries, caviar and oysters, cocktail hour, dinner, or dessert and nightcaps. Breakfast in The Courtyard Sanders offers a few other cozy-chic spots to drink and dine, including TATA cocktail bar, and The Courtyard and Roof Terrace restaurants — both charming, light-filled, and lush with garden greenery. Copenhagen's colorful Nyhavn Canal For more information or to book a stay, visit Hotel Sanders.
Forbes
a day ago
- Entertainment
- Forbes
Six Whiskies To Enjoy In Late Spring
Jameson Caribbean Beats, a 21 year old Irish whiskey aged entirely in rum seasoned casks. Over the past few weeks I have tasted through a range of whiskies, looking for bottles that stand out at all price points. These selections offer a mix of freshness, complexity and approachability. Some lean toward lighter styles with citrus and floral notes, while others bring a bit more depth without feeling too rich for the season. Each one shows balance and character in its own way, and they should work well whether enjoyed neat or with a little water or ice. The Jameson Remixed Caribbean Beats is a fun release, but this 21-year-old Irish whiskey brings plenty of sophistication with it. A blend of single pot still and single grain whiskeys, it was aged entirely in rum-seasoned casks, initially from Barbados, but finished in Selección de Maestros Havana Club casks to give a layered and complex profile. This expression, part of the Jameson Anthology series, builds on a 2001 rum cask trial and reflects Jameson's interest in innovation through cask experimentation while maintaining its signature smoothness. The result is a whiskey that highlights rich influences of brown sugar, tropical fruit, and spice, bridging Irish distilling tradition with the flavors of the Caribbean. With just 2,900 bottles released, it's a highly collectable whiskey and a reminder of the creativity and dynamism to be found in the Irish whiskey scene. Copenhagen whisky Nights still grow cold in the Spring, and the occasional fireside pour isn't unthinkable. From Scandinavia comes an expression of organic Danish barley in Hungarian oak. The Raw Edition from Copenhagen Distillery is a clear statement of intent, avoiding ornamentation and putting instead process and material at the forefront. Unfiltered and uncoloured, it is bottled at cask strength and offers a transparent view into the distillery's minimal intervention and maximum expression philosophy. Made from organic malt and matured in a mix of virgin oak and refill casks, it delivers a profile that is bold and grain-driven. The fifth edition in the RAW series opens with aromas of malted barley, heather honey, and ripe stone fruit. On the palate, it reveals layers of molasses, coconut, vanilla, white pepper, and cloves. The finish is dry, driven by oak tannins, with a gentle bitterness reminiscent of green almonds. There's a rawness, as the name suggests, with toasted cereal, green wood, and a peppery edge that speaks more to texture than sweetness. It's not polished in the traditional sense, but that's part of its appeal. It invites discussion rather than consensus and feels more like a snapshot of a work in progress than a final statement. For those interested in the direction of Nordic whisky, it's a compelling and honest example. Also makes a good Nordic Old Fashioned. Cutty Sark highball We're in ice and soda territory here. Cutty Sark blended Scotch whisky, with its light body and citrus-forward profile, is tailor-made for springtime highballs. Bright, breezy, and refreshingly uncomplicated, it brings just enough malt richness to anchor a drink without overwhelming it. Its subtle vanilla and green apple notes pair beautifully with sparkling water and a twist of lemon, evoking crisp air and longer afternoons. Unlike weightier blends built for fireside sipping, Cutty Sark thrives in the daylight. A heritage brand, yet an easygoing pour for picnics, patios, or the first day warm enough to leave a jacket behind. The 4th and final edition of the Malting Season series Benriach Malting Season Fourth Edition marks the final chapter in a series that pays tribute to the distillery's historic floor maltings, a core part of its identity since 1898. Crafted entirely from concerto barley malted by hand on-site, this 10-year-old single malt is the oldest and most complex in the series, and the first to carry an age statement. It was matured in a small batch of 27 first-fill bourbon barrels and 4 oloroso sherry butts, combining traditional Speyside richness with layered depth. Notes of crème caramel, baked peach, almond biscotti, and cinnamon-poached apple reflect both the cask influence and the character of the malt itself. The continuation of floor malting through Benriach's years of dormancy helped preserve this artisanal technique, now rare in Scotch whisky production. With this release, Master Blender Rachel Barrie closes the Malting Season series by capturing the silky texture and nuanced sweetness that only traditional methods and patient maturation can produce. It's both a celebration of a fading craft and a testament to Benriach's commitment to heritage-driven innovation. The Signature Single Malt Release from The Lakes Distillery The Lakes Distillery Signature represents a defining moment for English whisky - a culmination of over a decade of focused experimentation and craft at the edge of the Lake District. As the distillery's first permanent single malt expression, Signature showcases a sherry-led style shaped by the rare practice of élevage, a progressive maturation technique more often associated with wine and cognac. Under the guidance of whisky maker Sarah Burgess, formerly of The Macallan, the whisky evolves through purposeful cask movement, microclimate variation, and blending strategies that amplify nuance and depth. Drawing on the groundwork laid by the Whiskymaker's Reserve series, Signature is rich and textural, opening with aromas of polished oak, dark chocolate, and dried fruits before unfurling into layers of baking spice, citrus, treacle, and orchard fruit. It is an ambitious and assured statement of intent from a distillery helping to redefine English whisky - expressive, well crafted, and unapologetically modern in its approach. The Macallan's 18 year old Sherry oak cask release The Macallan's recent 18 Year Old Sherry Oak release is among the finest whiskies available. Matured exclusively in carefully selected sherry seasoned oak, it gains richness, structure, and natural depth. With time in the glass, it reveals a layered complexity: honeyed ginger, fig, orange rind, pepper, and raisin. The texture is beautifully oily, with sweet spice woven throughout. Its depth, as expected, is the result of time, patience, and the steady influence of oak. Though often associated with winter, the 18 is drinking exceptionally well in warmer months. Its aromas of dried fruit, orange peel, soft spice, and polished wood unfold with grace and clarity, and without excessive weight. No fire or rich food is needed. Just a clean glass, a quiet moment, and a whisky that speaks with balance and quiet confidence, even in summer light.
Forbes
a day ago
- Health
- Forbes
COVID-19 Disease Burden Remains High, Study Shows
A recent study has shown that COVID-19 remains a significant threat. Our public health response ... More needs to reflect this continued disease burden. Photographer: Graham Hughes/Bloomberg Researchers in Denmark conducted a large-scale evaluation of the disease burdens associated with COVID-19 and influenza. Their conclusion? COVID-19 has a greater impact than influenza, resulting in more hospitalizations and deaths. These findings, they note, emphasize the continued need for a strong public health response. To compare the disease burden of COVID-19 and influenza, the researchers evaluated data available from Danish health registries from May 16, 2022 to June 7, 2024. The results were published in The Lancet Infectious Diseases. A commentary about the findings was published in the same issue of the journal. During this period, the risk of hospitalization due to COVID-19 was approximately two times higher than the risk of hospitalization due to influenza. The risk of death was approximately three times higher. The researchers note that these increased risks were greater during the first year of the study period but still were evident during the second year. The risk of mortality, for example, was five times greater for COVID-19 during the first year of the study. That increased risk dropped during the second year, but COVID-19 still had a two and a half times greater risk of mortality than influenza. Infectious disease experts often cite the case fatality rate of an infectious agent as one measure of its disease burden. Simply, the CFR represents the proportion of people diagnosed with an infectious disease who die from the disease. Five years since the beginning of the COVID-19 pandemic, roughly 780 million confirmed cases of COVID-19 have been reported worldwide, resulting in over 7 million deaths, according to data provided by the World Health Organization. The ratio in the U.S. is similar. About 103 million cases and 1.22 million deaths have been reported. These numbers indicate a CFR of approximately 1%. This rate is significantly lower than the rates associated with other recent coronavirus outbreaks like SARS (CFR = 11%) and MERS (CFR = 34%). However, the CFR of COVID-19 far exceeds the CFR of seasonal influenza. The disease burden of COVID-19 certainly has dropped over the course of the pandemic. Various factors most likely have contributed to this change. Most people today possess some degree of natural or vaccine-induced immunity. As a result, rates of severe disease, hospitalization, and death should be lower. But the disease burden remains significant. We must continue our efforts to prevent new infections and develop effective treatments for infected individuals. In their article, Bager et al. note, 'These results highlight the continued need for attention and public health efforts to mitigate the impact of SARS-CoV-2.' In the accompanying commentary, Dr. Yan Xie, a researcher at the Washington University School of Medicine, noted that there exists, 'a profound disconnect between empirical evidence and public health policy, particularly in vaccine prioritisation strategies.' He added, 'Governments must prioritize robust surveillance and monitoring systems, data collection, analysis, and clear communication about the state of infectious threats, including COVID-19's ongoing impacts.' When asked to elaborate on these points, Dr. Xie commented, 'The disconnect arises primarily from the notion that COVID-19 has become less severe and in the eyes of many an inconsequential infection.' The empirical evidence, however, suggests otherwise. COVID-19 remains a significant public health problem. Yet, our efforts to address the disease are waning. In recent weeks, the Food and Drug Administration commissioner Dr. Martin A. Makary wrote that future formulations of the COVID-19 vaccine would need to undergo extensive clinical trials before being approved for use in healthy people between 6 months and 64 years and age. And Robert F. Kennedy Jr. announced that the COVID-19 vaccine would be removed from the CDC immunization schedule for healthy children and healthy pregnant women. These changes undoubtedly will reduce access to the vaccines and thus increase people's risk of becoming infected. COVID-19 has not gone away. We must remain vigilante and committed to addressing this ongoing threat. Now is not the time to relax our efforts. As Dr. Xie remarked, 'Aligning policies with reality is crucial to effectively protect public health. Wishful thinking is just that - wishful thinking.'
