Ondjaba The Namibian Whiskey - Rum Cask Finish

Volume: 0.7 litres | Alcohol content: 46% | Chill filtration: No | Colouring: No

Special Features:

Mahangu millet and two other types of grain form the basis of this Namibian Triple Grain Whiskey. Smoke from processed elephant dung is used to dry the grain and shapes its unusual smoky character. After multiple distillations, the whiskey first matures in new oak casks and refill casks. It is then finished in rum casks, adding fruity, sweet and spicy accents to the smoky base. It is bottled at 46% in 0.7-litre bottles without chill filtration or added colouring.

Dark cherries and blackberries meet smoke, red fruit and creamy caramel. Vanilla, cinnamon, wood and sandalwood deepen the spicy cask character, while chocolate shapes the lingering finish.

Tasting Notes:

• Nose: Spicy smoke accompanies dark cherries, blackberries and vanilla, while delicate notes of almonds and chocolate complete the aroma.
• Palate: Sweet red fruit meets creamy caramel, cinnamon, wood, sandalwood and spicy smoke, creating a pleasing fullness.
• Finish: The finish is long-lasting and ends dry with cocoa, spices and a hint of sandalwood.

Distillery/Bottler:

Erongo Mountain Winery in Omaruru, Namibia, produces Ondjaba as its own whiskey range. Its Triple Grain recipe includes local mahangu millet. The grain is dried with smoke from processed elephant dung. The resulting whiskey undergoes multiple distillations and matures in oak casks under the Namibian sun. This edition is released as an original bottling.

Facts: