Last Saturday, whiskey aficionados in Kampala made their way to Mediterraneo Restaurant in Kololo to celebrate World Whiskey Day. Mediterraneo is one of those exclusive restaurants where only the affluent of this town like to go. And by ‘like to go’, I mean ‘can afford to go.’ Everything about the venue is designed to make the dining experience top notch and classy.
From the rustic deco, lighting to the transparent roofs to the well-manicured bushes outside to the furniture inside, everything is designed to make you feel special. Mediterraneo is the kind of place that would naturally attract true whiskey buffs. Why? Because true whiskey buffs like to pair whiskey with food and Mediterraneo’s food game is lit.
The menu is as expansive as it comes. From steaks to lasagnas to seafood to gluten-free options, this is the place that will not disappoint on the food front. If you are the highflying type that has dined all over the world, and you are yearning for some world famous dishes, and you happen to be in Kampala, this is where you go.
If you are an avid foodie who likes to experiment with all sorts of exotic cuisines, it is the place for you. And if you are a whiskey lover that knows a thing or two about pairing food with liquor, there are barely any other places like this in town. This is probably why it made perfect sense for Diageo, the premier global whiskey distributor, to choose Mediterraneo as the venue for this year’s World Whiskey Day celebrations. The menu at this fancy restaurant took guests on what could only be described as a culinary escape.
Among the crowd favourites, was the imported sirloin steak, seared with black pepper and rosemary, for a rich juicy finish, paired with Singleton 12. The other hit of the evening was the slow-cooked pork ribs, gently seasoned with salt and pepper. Interestingly, even diners who were only here for their romantic dinners and were not a part of the whisky crowd were lured into the celebrations.
A small temporary bar had been set up in one corner to sort of mentor those that probably do not care much for whiskey on how to appreciate whisky better. One by one, curious diners would approach this little booth and get to learn a thing or two about The Singleton, which was the centre piece of the day. The bartender would proceed to take the participants through the brand’s origins, production methods, and unique tasting notes. Guests sampled both the Singleton 12 — known for its smooth, fruity profile, with hints of honey and vanilla — and the Singleton 15, a more mature expression, with deeper notes of spiced oak and dried fruit, ideal for seasoned whisky drinkers.
Revellers, probably not too keen on whiskey, like yours truly, were asked to make out the ever so subtle differences between the 12 and the 15. I was one of those curious visitors to the booth. I am no whisky buff. I am a beer guy, and I can tell you that if you really pay attention with your tongue and palate and nose, you can actually start to make out the differences between a 12-year-old Singleton and a 15-year-old, however subtle they are.
On top of that, if you pair a whiskey with food, the taste profile changes depending on what food it is. To prove this, two types of chocolate (white and black) were provided at the Singleton booth. With white chocolate, if you really pay attention, the creamy, buttery notes of white chocolate make whisky lose its sting and becomes a lot smoother. Even if it’s your first ever sip of whisky, you likely won’t wince if you pair it with white chocolate. Back chocolate on the other hand makes whisky seem more intense and flavourful. Chocolate and whisky go together extremely well.
It goes without saying that all these taste notes are extremely subtle and delicate, you have to really pay attention to catch them, especially if you are not big on whisky. Adding to the evening’s charm, was the soothing live band led by a grand pianist, a violinist, and a cellist, whose performance gave the night a soft, magical lilt.As guests sipped their favourite whiskies and savored their sirloin steaks and lasagnas and zabagliones, the trio performed renditions of classics from Uganda and across the world. It was a chill evening that could easily convert a beer lover into a whisky fan.
