If there is one space that has steadily introduced Ugandans to the world of whisky, it is The Singleton’s Big Meeting.
Held at Thrones Lounge Bar and Restaurant every last Sunday of the month, the gathering has evolved into a hub for whisky lovers eager to experiment, learn and refine their palates.
While guests typically get the chance to craft their own cocktails, February’s edition offered something more intimate and immersive — a dedicated single malt whisky mentorship.
The session was led by the advocacy team from Uganda Breweries Limited (UBL), the group responsible for educating consumers about whisky and premium spirits.
They guided a select group of enthusiasts through structured tasting sessions, comparing different bottles and breaking down their distinct characteristics.
The spotlight fell on celebrated single malts including Talisker 10 Year Old, Cragganmore 12 Year Old and Glenkinchie 12 Year Old — expressions known for flavour profiles that range from smoky and maritime to oaky and creamy.
Participants were taken through a step-by-step tasting experience. It began with holding the whisky in a nosing glass and examining its colour against the light, followed by gently swirling it to release aromas before finally taking a measured sip.
“Culturally, gold is the colour of whisky, but all whiskies don’t look the same. Some are darker, while others are lighter,” said Steven Baguma, UBL’s Reserve Ambassador.
Baguma explained that beyond appearance, whisky presents a wide range of aromas that require training to properly identify. Guests were encouraged to engage their senses, isolating notes that ranged from apples and citrus to dried fruits and spice.
During the interactive session, one participant identified a familiar scent while lifting a jar of dried vanilla leaves — a reminder of one of whisky’s most recognisable notes.
Vanilla, Baguma noted, is particularly prominent in bourbon and whiskies matured in American oak casks. Contrary to popular belief, the flavour is not artificially added but develops naturally through the interaction between the spirit and the wood during maturation.
He further demonstrated how adding a drop of water can help “open up” a whisky, unlocking subtle aromas that might otherwise remain hidden in the glass.
Baguma emphasised that such engagements are key to building consumer confidence and appreciation.
“Many times, people wish to have a whisky but fail to make up their minds because of limited information and knowledge. We are here to help them make informed decisions and ensure they enjoy whisky the best way it ought to be enjoyed,” he said.
The mentorship came just days before World Bartender Day on February 24, adding another layer of significance to the gathering. Beyond understanding single malts, the February edition also celebrated the bartenders who recommend, pour and mix the spirits that shape many social experiences.
Melanie Kaita, the only female member of the UBL advocacy team, led a separate mentorship session focused on Talisker 10 Year Old, guiding guests through its bold coastal character, peppery warmth and layered finish.
By the end of the evening, what began as a typical social gathering had transformed into a masterclass in whisky appreciation — one sip at a time.
