As the world marks World Whisky Day on Saturday, May 17, The Singleton is stirring up more than a dram or two of excitement with a new dining experience that pairs whisky with culinary artistry.
Hosted at the sleek Hiro Restaurant in Kololo, the experience will launch a three-month series dubbed “Savour the Single Moments”, blending the warm complexity of single malt whisky with bold, chef-driven menus. Think of it as a dinner party for the senses where every sip and bite is part of a curated story.
Unlike your typical whisky-tasting, this experience leans into Kampala’s growing appetite for fine dining. Instead of tasting notes and toasts, expect immersive pairings, rich Singleton 12 with something as daring as spiced duck, or the citrus brightness of Singleton 15 playing off a perfectly seared salmon. It’s not just a meal it’s a conversation between glass and plate.
“Fine dining in this context is about intention, craft, and connection,” says Christine Kyokunda, Brand Manager for Singleton at Uganda Breweries. “It’s about discovering how food and whisky interact and elevating both in the process.”
World Whisky Day isn’t just about raising a glass it’s about honoring a spirit with centuries of craftsmanship and culture behind it. And in a city where the dining scene is evolving fast, this campaign might just redefine how locals experience their whisky: not as an afterthought, but as a key ingredient.