From the beginning it had been important to us to create a world class whiskey by using materials that are unique to Namibia.
Our philosophy is not to try to copy Scottish or Irish Whisky(e)s, but to create our very own taste and flavour Experience. We even go so far as to create our own wine and fortified wine casks.
We do, however, also import original Bourbon barrels from America and virgin white oak.
Then they get stored in our barrel houses on an altitude of over 1,200m above sea level where temperatures fluctuate significantly every day and night and also during summer and winter.
Ondjaba gets its name from the indigenous Ovambo word meaning ‘Elephant’.
For our various editions, we use a variety of grainbills from Maize, Barely, Wheat, Rye and Mahangu (pearl millet).
All are smoked over elephant dung, then aged in various casks – virgin casks and our own former wine barrels under the Namibian sun.