The secret of this unique and authentically African experience lies in the careful combination of traditional Namibian grains such as mahangu, which have been cultivated in the region for centuries, and a highly unusual but effective additive - elephant dung, which acts as a natural form of "peat". This extraordinary blend not only gives the whiskey an unrivalled depth and complexity, but also a character that impressively reflects the wild, untouched nature of Namibia.

Ondjaba The Namibian Whiskey, an exquisite triple grain whiskey, is first matured in virgin oak casks, which give it a first layer of flavours before it is further refined in refill casks. Finally, it receives its exceptional finish in "Sherry Style" Chenin casks, which gives the whiskey a deep, complex structure. It is bottled in its purest form, as it is not altered by the addition of colouring agents or chill-filtration, which preserves its originality and brings out the true flavours.