{"id":6533,"date":"2022-10-20T12:20:47","date_gmt":"2022-10-20T10:20:47","guid":{"rendered":"https:\/\/funny-franklin.37-148-202-234.plesk.page\/whiskey\/"},"modified":"2023-01-24T09:47:21","modified_gmt":"2023-01-24T08:47:21","slug":"whiskey","status":"publish","type":"page","link":"https:\/\/sjoorn-spirits.com\/en\/whiskey\/","title":{"rendered":"Whiskey"},"content":{"rendered":"
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Whiskey<\/h1>\n<\/div><\/div><\/div>\n\n
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Spirits from the land of the giants<\/h2>\n<\/div><\/div><\/div>\n<\/div>\n<\/div><\/div>\n<\/div><\/div>
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ONDJABA Classic<\/h2>\n\n

Namibian Triple Grain Whiskey<\/p>\n\n

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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.<\/p>\n\n

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ONDJABA GRAVINO<\/h2>\n\n

Namibian Triple Grain Whiskey<\/p>\n\n

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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.<\/p>\n\n

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Ondjaba – Made by Erongo Mountain Winery<\/h3>\n\n
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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. <\/p>\n\n

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.<\/p>\n<\/div><\/div><\/div>\n\n

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“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.\u201d<\/p>\n\n

W. Robertson<\/em><\/p>\n\n

Spirit of Scotland \u2013 Whisky Tastings<\/p>\n<\/div><\/div><\/div>\n<\/div>\n<\/div><\/div>

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The Desert Elephants<\/h3>\n\n

Our unique production assistants<\/h4>\n\n

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.<\/p>\n\n

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.<\/p>\n<\/div><\/div><\/div>\n<\/div>\n<\/div><\/div>

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Connection to the environment<\/h3>\n\n

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.<\/p>\n\n

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.<\/p>\n\n

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. <\/p>\n\n

It is this passion and commitment to excellence, sustainability and local community empowerment that makes the Ondjaba whiskey a very special African experience.<\/p>\n<\/div><\/div><\/div>\n\n

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Reviews<\/h3>\n<\/div><\/div><\/div>\n<\/div>\n\n
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Sonderbar in Berlin <\/strong>
Exeriberupta sima vellist venim nati blam, ut is es de pro tem endi invelitam quis sequo.
\u201eSinciis pe pe eaque officium fugita corro ipiditis ipsunt officia tiberoribus etus con res poresenest.\u201c <\/em>
Siggi Sonderling, Oberkellner.<\/p>\n<\/div><\/div><\/div>\n<\/div>\n<\/div><\/div><\/div>\n\n

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Cocktail-K\u00f6nig auf Mallorca <\/strong>
Exeriberupta sima vellist venim nati blam, ut is es de pro tem endi invelitam quis sequo.
\u201eSinciis pe pe eaque officium fugita corro ipiditis ipsunt officia tiberoribus etus con res poresenest.\u201c<\/em>
Micha Mixmeister, Barmann.<\/p>\n<\/div><\/div><\/div>\n<\/div>\n<\/div><\/div><\/div>\n<\/div>\n<\/div><\/div>

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Gold Medal
<\/mark>Ondjaba Classic
Whiskey<\/h4>\n\n

Namibia 46%
San Francisco World Spirits Competition winner 2022<\/p>\n<\/div><\/div><\/div>\n<\/div>\n<\/div><\/div><\/div>\n\n

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Bronze Medal
<\/mark>Ondjaba Gravino Cask
Finish Whiskey<\/h4>\n\n

Namibia 46%
San Francisco World Spirits Competition winner 2022<\/p>\n<\/div><\/div><\/div>\n<\/div>\n<\/div><\/div><\/div>\n<\/div>\n<\/div><\/div>

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The Unique Taste<\/h3>\n\n

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\u2019t 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.<\/p>\n<\/div><\/div><\/div>\n<\/div>\n<\/div><\/div>

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How we make it<\/h3>\n<\/div><\/div><\/div>\n<\/div>\n\n
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<\/path><\/path><\/g><\/svg><\/span>Aufw\u00e4ndige Verfahren
<\/strong>Exeriberupta sima vellist venim nati blam, ut is es de pro tem endi invelitam quis sequo et illiciande sinciis pe pe eaque officium fugita corro ipiditis ipsunt officia tiberoribus etus con res poresenest.<\/span><\/p>\n<\/div><\/div><\/div>\n\n

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<\/path><\/svg><\/span>Unique Recipe <\/strong>
Upicil iur antoren dandemp ossequatis dolluptatem quiaerum is quas peres in rerioribus, iminverum iliqui utatiaspe volo mo torehen ihitati aniame porumet a et es doluptatem.<\/span><\/p>\n<\/div><\/div><\/div>\n\n

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<\/path><\/svg><\/span>Nur die besten Mitarbeiter
<\/strong>Apit aut labo oluptae cus seque odiae nonsedis asi occullore iument aut alis temporibus eatur fugitat ipsunt adisque et quibusa eror sitist dolorunt. Eroribus dolupta cusciendita esera.<\/span><\/p>\n<\/div><\/div><\/div>\n<\/div>\n<\/div><\/div>

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Ondjaba Classic<\/a><\/h2>\n\n\n\n\n\n\n\n
\nTo the product<\/a>\n<\/div>\n<\/div><\/div><\/div>\n<\/div>\n<\/div><\/div><\/div><\/div>\n<\/div><\/div>\n<\/div><\/div>","protected":false},"excerpt":{"rendered":"

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