Ondjaba gets its name from the indigenous Ovambo word meaning 'Elephant'.

For our various editions, we use a variety of grain bills 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.

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.nThen 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. As a result, the Ondjaba ages much faster and develops into a well balanced whiskey with exceptional smoothness and surprising aromas. In our non-age-statement whiskeys we sell extraordinary flavours and not years.

Another very unique material, that we use during our Whiskey production, is our sustainable peat substitute: elephant dung.

Mahangu or pearl millet, which is a staple food for much of Namibia's population, has been cultivated in the north for thousands of years. We source this grain locally from the farmers there who in return have a secure source of income.

The Ondjaba Grain Whiskey comes from Namibia and consists of very special grains.