Ondjaba The Namibian Whiskey - Bourbon & Sherry Style Finish

Volume: 0.7 litres | Alcohol content: 51% | Chill filtration: No | Colouring: No

Special Features:

This Ondjaba release combines maturation in red wine casks with two separate finishes. After being divided, one half undergoes further maturation in bourbon casks and the other in sherry-style casks. The triple-grain whiskey is bottled at 51% without added colour or chill filtration.

The two cask finishes create distinct accents. The sherry-style finish contributes dried-fruit notes, while the bourbon side adds vanilla, caramel and toasted oak. Dark fruit, honey and caramel come to the fore first on the palate. Spices, chocolate and gentle oak follow before dried-fruit sweetness, soft vanilla and delicate oak spice shape the long, warming finish.

Tasting Notes:

• Nose: Dried fruit lends depth to the rich, layered aroma. Vanilla, caramel and toasted oak add further dimensions, with the fruity notes coming from the sherry-style cask and the sweet, toasted accents from the bourbon cask.
• Palate: The palate begins soft and layered, with dark fruit, honey and caramel. Spices, chocolate and gentle oak emerge as it develops.
• Finish: Dried-fruit sweetness and soft vanilla linger with warmth; a hint of oak spice provides the final accent.

Distillery/Bottler:

Erongo Mountain Winery produces Ondjaba in Omaruru, Namibia, and describes it as the country’s first triple-grain whiskey. The grains used include local mahangu, a millet that is an important staple food for many people in Namibia. The name Ondjaba means elephant in the Ovambo language. The unusual smoking method also draws on this animal: processed elephant dung is used in a similar way to peat to smoke the grain, contributing to its smoky, spicy character. After multiple distillations, the whiskey matures in oak casks under the African sun. For this edition, maturation in red wine casks is followed by separate finishes in bourbon and sherry-style casks.

Facts: