Ondjaba
THE NAMIBIAN WHISKEY
The Ondjaba is the first triple grain whisky from Namibia and is a taste sensation boasting smokey notes and spicy aromas. The term Ondjaba stands for ‘Elephant’ in the beautiful Ovambo language. The production process of Ondjaba Whiskey is just as special as the word. Unique ingredients such as the local Mahangu millet are carefully selected for this triple grain whiskey.
Award Winning Whiskey
Ondjaba Namibian Whiskey captures the unique flavours and essence of Namibia by using both local ingredients and local processes. One of the grains used is Mahangu which, as well as being a great whiskey ingredient, is the staple food crop for 50% of Namibia. Another ingenious feature is the use of elephant dung to malt the grains. Elsewhere in Namibia elephant dung is used as an important bio fuel and can be processed to provide cooking gas for homes just like natural gas. In this case it is processed to use just like peat is in Scotch whiskies. The whiskey is then aged in oak barrels in the African sunshine producing a smooth, smoky and spicy whiskey.
Our Peat Whiskey Process
The following video is an interview with Winery Owner, Wolfgang Koll, explaining the smoking and distillation process of this unique whiskey.
Our Whiskey Cellar
Ondjaba, a Triple Grain Whiskey. “The secret of this truly African experience lies in the use of Namibian malts like Mahangu and our extraordinary “Peat”: Elephant dung. After careful, multiple distillation, our whiskey ages in Oak barrels under the African sun. The result is a matchless, smooth Whiskey that captures the unique spicy flavours of wild Namibia. Ondjaba, a Triple Grain Whiskey. “The secret of this truly African experience lies in the use of Namibian malts like Mahangu and our extraordinary “Peat”: Elephant dung. After careful, multiple distillation, our whiskey ages in Oak barrels under the African sun.
Our Whiskey Cellar
Ondjaba, a Triple Grain Whiskey. “The secret of this truly African experience lies in the use of Namibian malts like Mahangu and our extraordinary “Peat”: Elephant dung. After careful, multiple distillation, our whiskey ages in Oak barrels under the African sun. The result is a matchless, smooth Whiskey that captures the unique spicy flavours of wild Namibia. Ondjaba, a Triple Grain Whiskey. “The secret of this truly African experience lies in the use of Namibian malts like Mahangu and our extraordinary “Peat”: Elephant dung. After careful, multiple distillation, our whiskey ages in Oak barrels under the African sun.
