Whiskey
Spirits from the land of the giants
ONDJABA Classic
Namibian Triple Grain Whiskey
The delicate smoky notes in this whiskey are contributed by our favourite colleagues, the gentle giants of Namibia. The dried mix of grains, including the native Mahangu, is gently smoked for hours over elephant dung before being distilled. The whiskey is matured for at least three years in casks that had previously held the red wine from the Erongo Mountain WInery.
ONDJABA GRAVINO
Namibian Triple Grain Whiskey
The Ondjaba Gravino is a triple grain whiskey ist ein Triple Grain Whiskey that follows the same process as the “Classic”. This remarkably smooth whiskey is then further refined for a least another year in Gravino casks, ensuring an elegant and resolved result. The Gravino is a fortified wine similiar in style to Port and contributes not only to the deep red colour of the Ondjaba, but adds also to the remarkably sweet and delicate fruit notes.
Ondjaba – Made by Erongo Mountain Winery
Have you ever tasted whiskey from Namibia? Ondjaba is the only whiskey made in this extraordinary country. However, even if there were many to choose from, we are confident this would still be the best.
Erongo Mountain Winery & Distillery sits beside the Omaruru river at 1200m above sea level, enwrapped by the beautiful rugged mountains of the Erongo region in Namibia.
“Having had the privilege of tasting some of the best whiskeys ever bottled for a lifetime, I thought I’d seen and tasted it all – how wrong I was. The “Ondjaba” whiskey series is a remarkable expression of what is possible when you think completely outside the box. The Ondjaba is an amazing achievement and an incredible whiskey.”
W. Robertson
Spirit of Scotland – Whisky Tastings
The Desert Elephants
Our unique production assistants
These gentle giants, our favourite colleagues, produce the product used as a sustainable alternative to the non-renewable resource of peat. The dung, kindly supplied by these magnificent creatures, is used in the gentle and slow production of the whiskey before it is distilled.
The carefully selected grain, is gently smoked over sun-dried elephant dung – an extremely creative and somewhat revolutionary solution to replace the use of peat. At the same time it imparts in the whiskey an incredibly fine smoky aroma.
Connection to the environment
Our location in Nambia as the only Whiskey distillery in the country, ensures the unavoidable influence of the powerful desert elements. The hot African sun and cold evenings help the whiskey develop an earlier maturity than the old-world varites. The Ondjaba whiskey uses locally grown ingredients that are indigenous to Namibia. Exotic grains are used, such as the Mahangu millet, ensuring the absolute uniqueness of this whiskey and making it a true expression of this beautiful country.
The story of Ondjaba Triple Grain Whiskey, begins with the special “mash”, a locally grown triple grain composition of barley, maize and Mahangu, a Namibian pearl millet. The grain is gently smoked over sun-dried elephant dung, an environmentally responsible solution that eliminates the use of non-renewable peat. This highly creative and somewhat revolutionary solution, gives the grains an incredibly subtle smoky flavour and is an example of how a brand with a geniune sustainability profile can achieve its sustainability goals. The remarkable aroma profile of Ondjaba, is also the result of the slow and gentle distillation process, where multiple distillations in a column still locks in the delicate flavours.
The climatic conditions in the Erongo Mountains are both harsh and challenging, with daytime temperatures regularly reaching 35 degrees. This means that unlike whiskeys in the more temperate northern European climate, which go dormant in the colder months, the Ondjaba is always active and matures all year round. Due to this unique terroir, Ondjaba reaches its ideal maturity in a very short time. This whiskey is mature beyond its years.
It is this passion and commitment to excellence, sustainability and local community empowerment that makes the Ondjaba whiskey a very special African experience.
Reviews
Sonderbar in Berlin
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Siggi Sonderling, Oberkellner.
Cocktail-König auf Mallorca
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Micha Mixmeister, Barmann.
Gold Medal
Ondjaba Classic
Whiskey
Namibia 46%
San Francisco World Spirits Competition winner 2022
Bronze Medal
Ondjaba Gravino Cask
Finish Whiskey
Namibia 46%
San Francisco World Spirits Competition winner 2022
The Unique Taste
We are proud to represent this unique and sustainable approach to whiskey making. But none of that would matter if the taste of our spirits didn’t blow you away. And in this regard, Ondjaba can also hold its own, with the smooth and spicy tasting whiskeys having won Gold and Bronze at the prestigious San Francisco World Spirit awards. Ondjaba “Gravino” gets its stunning mahogany colour and depth of character from time spent maturing in barrels used to age Gravino fortified wine. The Ondjaba “Classic” is matured in, among other things, red wine barrels, which gives this classic its unforgettably soft and smooth notes.
How we make it
Aufwändige Verfahren
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Unique Recipe
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Nur die besten Mitarbeiter
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