Ondjaba Classic

The Ondjaba is the first triple grain whisky from Namibia and is a taste sensation boasting smoky notes and spicy aromas. The term Ondjaba stands for elephant in the beautiful Ovambo language. The production process of Ondjaba Whisky is just as special as the word. Unique ingredients such as maize or the local Mahangu millet are carefully selected for this triple grain whiskey.

For the smoky notes in this whisky, the giants from Namibia play a significant role. The dried grain mix is slowly smoked over sun-dried elephant dung and then distilled. The whisky is then stored for at least 3 years in red wine casks, in which the in-house wine was previously stored. The high altitude of the distillery (1500m above sea level), the extremely dry climate as well as the fluctuating temperatures help the whisky to find its aromas and body in a shorter time.

With this whiskey you will certainly experience flavours that you haven’t previously known, composed of exotic grains and an extraordinary production process.