Tuesday May 6 2014

Scotland meets Soroti

Guests go through Scottish dance steps at the party.

Guests go through Scottish dance steps at the party. PHOTO BY BRUNO BIRAKWATE 


It is a beautiful Saturday evening in Palat village, Kituguru Sub-county, about 25km north of Soroti Town. However, the number of cars cruising past the thickets is quite unusual and have drawn the attention of residents, both children and adults who have lined up the roadside to catch a glimpse of “the cars”.

The convoy is destined to the country home of a senior member of this village; Mr Cosmas Elotu, the managing director of C&G Ltd, a company that specialises in power, electrical and water works.
At Mr Elotu’s home, a tent has been erected in the compound and male guests are dressed in tuxedos complete with bow ties while the ladies are in dinner dresses.

It is a single malt whisky and food pairing event for the guests that drove all the way from Kampala, a complete opposite of a typical Soroti celebration where guests would have been sipping with their straws from an ajono (local brew) pot.
Upon arrival, whisky experts Kevin Hughes and Alex Elphinstone dressed in Scottish wear, welcomed the guests with a glass of 14-year-old Clynelish whisky.

The guests were then tutored in the five stages of whisky appreciation; colour, body, nose, palate and finish.
Guests were also treated to a sumptuous five-course dinner, with each course paired with a fine single malt whisky.
The gourmet menu soirée started off with cream of mushroom soup paired with Clynelish whisky, then a Norwegian salmon paired with Talisker, and later a pasta dish, Tagiiate Rucula permissiano paired with Cragganmore.

Then came the main course that included stuffed chicken breast with crushed new potatoes served with pot wine sauce, alongside Caol ila whisky.

But before the main course, the select gathering was treated to an exciting fine Scottish celebration tradition, complete with a bagpiper and haggis - a tasty Scottish loaf comprising of assorted minced meat.

And to complete the meal, a dessert of lemon meringue pie was served paired with Lagavulin whisky. And when it was time to hit the dance floor, bagpiper, Elphistone took guests through Scottish dance moves.

Defining the Single Malt Dinner Series as a way of celebrating exceptional individuals’ accomplishments and signaling the evolution of luxury living within the Ugandan market, Mrs Allen Sebugwawo, the Uganda Breweries’ strategic director said they chose Mr Elotu because he is a loyal whisky ambassador.

Mr Elotu on the other hand, said that it was an opportunity to be chosen by UBL, to be one of the few outstanding personalities to host the single malt whisky dinner.

Fine whisky: Scotch whisky, often simply called Scotch, is malt whisky or grain whisky made in Scotland. It must be made in a manner specified by law. All Scotch was originally made from malted barley. Commercial distilleries began introducing whisky made from wheat and rye in the
18th century.

Different types: Scotch whisky is divided into five distinct categories: single malt Scotch whisky, single grain Scotch whisky, blended malt Scotch whisky (formerly called “vatted malt” or “pure malt”), blended grain Scotch whisky, and blended Scotch whisky.
Must be aged: All Scotch whisky must be aged in oak barrels for at least three years.