Ondjaba The Namibian Whiskey

Overall rating
78.83/100
votes
73
Whiskybase ID
WB171953
Category
Single Grain
Distillery
Bottler
Distillery Bottling
Bottled
2021
Casktype
Virgin Oak Casks, Red Wine Casks
Strength
46.0 % Vol.
Size
700 ml
Label
Classic
Bottle code
L102021
Barcode
0781718573122
Added on
11 dec 2020 5:29 pm by Theli

Average value

€ 66.48

25 × in wishlist

73 × member ratings

149 × in collection

Whisky reviews for Ondjaba The Namibian Whiskey

22 users have left 22 reviews for this whisky. Average rating is 78.83 points.

  1. LaddieNerd scored this whisky 85 points Connoisseur

    An experience that you don't necessarily have to repeat. Various notes that I've never had in a whiskey ;-)
    • Nose
      85 85
      Metallic, dates, figs, candied dried fruits, tobacco with subtle grass notes.
    • Taste
      85 85
      Tobacco, fig ... there is another dominant note that I have never had in a whiskey and simply cannot assign.
    • Finish
      86 86
      Tobacco stays here, too, dates, wholemeal toast.

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  3. Whiscask scored this whisky 81 points Expert Senior

    Heavy, sweetish-spicy red wine note on the nose, as with Rivesaltes or Banyuls Casks. Appears well and intensely matured and older than it probably is.
    • Nose
      83 83
      Old wooden floorboards, beeswax, glue, candied apples, heather honey, buddleia
    • Taste
      82 82
      Red apples, dark burnt caramel, popcorn, pomegranate juice, removed soapy
    • Finish
      78 78
      Medium length, strong sweetness at first, then woody towards the back

  4. jay83 scored this whisky 70 points Expert Senior

    PLV completely inadequate

  5. Tauti scored this whisky 65 points Connoisseur

    It doesn't have much to do with whiskey anymore.

  6. KEngelaar scored this whisky 84 points Member Senior

    The label is relatively unclear. The bottle states, that the whisky is a triple grain, but below it reads that Mahangu (pearl millet) is malted. Pearl millet is only one type of grain and no other types of grain are listed. The pearl millet is malted, so it could also be a single malt. Very weird.

    Overall, this is what I believe a 20-year-old Oban whisky with a red wine finish would taste like, if it weren't for the distinct smoke notes.
    • Nose
      85 85
      At first unlit cigars, like opening a humidor. Then spices (especially cinnamon and powdered bell pepper), grapes, red wine, hay, herbs and almonds. After letting it rest for a few minutes, there are notes of leather, virgin oak, toffee in dark chocolate and dried fruits. The smoke is definitely not peat, but it only has 5-10ppm, so it is very mild. It smells slightly bitter and I suppose a bit like elephant dung, but I never had to a chance to smell pure elephant dung. It does not smell young. In a blind tasting, I would have said, that it has 8 to 13 years.
    • Taste
      85 85
      Dry and sweet. Hay, new wood, red wine, sweet, dried fruits, toffee in dark chocolate. It tastes a bit like as if the barrels were charred. There is also a floral note, which I can only compare to violets, but it is more like sandalwood. I have no clue what these elephants feed on. The smoke is there, but again only 5-10ppm. Surprisingly, I can tell that it is definitely a millet whisky. It tastes quite old.
    • Finish
      82 82
      Long and very dry at first, then it rebuilds its sweetness. Toffee in dark chocolate, very dark fruits, charred virgin oak and sandalwood. Slightly leathery. The sandalwood remains longest.

  7. rolabob scored this whisky 87 points Connoisseur

  8. Islaysmoke scored this whisky 87 points Expert Senior

    Admittedly, I like grain whiskeys. And I find this whiskey produced in Africa very remarkable.
    • Nose
      Spicy nose with lots of sweetness. Grape fruits and some orange.
    • Taste
      Also on the palate the spice with lots of oak and some tobacco. Something like coastal notes (salt). The whiskey remains sweet and leaves a not unpleasant dryness.
    • Finish
      The aromas are quite long and dry in the mouth and end with notes of oak and dried fruits.

  9. GlasMost scored this whisky 82 points Expert Senior

    Certainly an interesting approach. I did not expect much but was surprised how bold that spirit was. Far away from a single malt but quite complex for a young (3y) pearl millet/corn/wheat grain. Smooth and tasty. The wine casks worked. Pricewise a downer but hey: There are elephant feces involved in the drying process. Hilarious! Sheep poop Floki from Iceland is its soulmate.

  10. LoverCop1989 scored this whisky 82 points Expert Senior

    Interesting and good! Beautiful interplay of fruit, smoke and spices. Didn't expect the drop to be so solid. The is now not a burner but definitely recommended. Unfortunately, the price is a deterrent. Therefore unfortunately no purchase recommendation.
    • Nose
      81 81
      sweet, very spicy, fruity (dark grapes and some citrus), charcoal smoke (or burnt food), hay, light note of tobacco, some oak, a hint of herbs, light alcohol
    • Taste
      82 82
      tingly spicy, very sweet, strong oak, dry on the palate, incense and charcoal smoke, tart notes of coffee, tobacco, leather, some salt, herbs, a hint of maritime notes
    • Finish
      82 82
      spicy, sweet, fruity, nutty, slightly tart, dry on the palate, oak, raisins, smoky

  11. Atomhase scored this whisky 65 points Member Senior

    Pure Bread and a really light sweet taste. But that's just 2%. The rest is dry and a mostly chemical taste. Very bad Whisky and I wouldn't call it Whisky.

  12. FeydRautha scored this whisky 72 points Expert Senior

    Grain with lots of plastic wrap
    • Nose
      72 72
    • Taste
      72 72
    • Finish
      73 73

  13. SebStar scored this whisky 77 points Expert Senior

    • Nose
      78 78
    • Taste
      77 77
    • Finish
      77 77

  14. Sporx scored this whisky 83 points Connoisseur

    Just Whiskey 08/27/22
    Aroma
    Different, sweetish, leathery, sour, little smoke?, some alcohol spiciness

    taste
    sweet, spicy, influence of wine, leather, alcohol sharpness, youthful, interesting

    departure
    medium length

  15. magic_slim scored this whisky 82 points Connoisseur

    Color: Chestnuts

    Quite enjoyable, smooth and pleasant.
    • Nose
      82 82
      Sweet and grainy (weet-bix) with notes of raisins and chakalaka.
    • Taste
      82 82
      Smooth mouthfeel. Slightly sweet (red wine) and spicy (cumin, caraway seeds) with chestnuts when swallowed.
    • Finish
      81 81
      Medium long with notes of oak and sandalwood. Dry and earthy aftertaste.

  16. ImkereiKraichgau scored this whisky 91 points Expert Junior

    I've eaten a lot of shit or with shit. Bird shit, hedgehog shit, cat shit, monkey shit Coffee...
    The art of making something edible out of shit that doesn't taste like the starting product but like sophistication is a given. Sure, the Macallan or Springbank collector doesn't get his money's worth, for which you have to tear a whiskey which time, money and other things up in the air. Therefore: it is something new, something different and worth noting despite its youth. Just like a 3 year old NC' Nean. Out of respect and creativity because of me 91 Pts.

  17. Flint scored this whisky 74 points Expert Senior

    Very young with red wine influence.

  18. HunterRomario scored this whisky 87 points Expert Senior

    Whiskey smoked with elephant dung, so it wasn't here yet. He remembers Flóki, a whiskey from Iceland smoked with sheep dung.
    Alcohol: 46%
    Aroma: Extraordinarily earthy, smoky, leathery. Spices, slightly tar, burnt jam. This smells good! (87 b)
    Taste: Spicy, spicy, sweet, then sour again. Overall unusual and difficult to describe. (86 b)
    Points: 87/100
    Summary: Tasted upon arrival at the festival in Malá Morávka as part of the heats. When José told me it was Namibian whiskey smoked with elephant dung, I thought it was a joke. In the end, it is one of the biggest surprises of the year.

  19. Whiskyzoom scored this whisky 70 points Expert Senior

    I feel like I'm drinking peppery alcohol from a freshly smoked leather bag. I have never experienced such a dominant leather taste. At best, there are also roasted aromas and tannins.

  20. glenrob scored this whisky 66 points Connoisseur

    This whiskey only starts to taste a little better after the third glass. In order to really perceive it in all its facets and to meet it unreservedly, you have to throw your previous experiences with whiskey overboard. Then, however, it seems less bad than you think with the first sip that it is. After the third glass I finally found the smell to be the most pleasant. But I still couldn't get anything from the taste. And the aftermath still took some getting used to. Overall, the whiskey looks very young and unbalanced.
    • Nose
      68 68
      Burned green waste comes to mind first. A slight sweetness can be seen subliminally. Associations of dusty earth and a bitter freshness follow, reminiscent of agave or dry tequila.
    • Taste
      66 66
      Much sweeter on the tongue. It tingles on the tongue. Again light smoke, which, however, changes into metallic-earthy taste notes. Is that tobacco, an ashtray with a millet joint still glowing in it, or the taste of the jungle with an elephant dung topping? One faces the problem of not being able to make sufficient comparisons when tasting. The ingredients in the whiskey production seem to have been too strange ... or at least too unusual for western whiskey lovers to be able to correctly interpret the smells and taste nuances here.
    • Finish
      64 64
      For some, the finish is probably not short enough to quickly escape this taste tornado that had a brutal effect on you. Images of a mix of dusty dirt and bland grain emerge again.

  21. Tom na Gruagaich scored this whisky 60 points Connoisseur

    A freak whiskey, aromatic chaos, nothing goes together. Objectively not a pleasure, but somehow exciting. Everything for science.
    • Nose
      Immediately grassy, bitter, burnt green cuttings, in the background indefinable sweetness, almost unpleasant. Far from tasty.
    • Taste
      Then bitter, green, smoky in the mouth, but who knows these lianas (clematis) that you once infected yourself in your youth? In addition, sour fruit notes, everything very wild and inharmonious.
    • Finish
      That also pulls into the finish. Ashtray, dry, sweet, musty, sweet, young, immature, and unfortunately the aftertaste doesn't go away.

  22. Helgo scored this whisky 82 points Connoisseur

    I was a bit skeptical as I had already had experience with dung. With the Floki, I found that very bubbly and uncomfortable. Here I was even pleasantly surprised. First of all, it should be noted that it is grain, corn and millet, i.e. the whiskey does not contain barley. For three years and grain I would have expected a short-pearl wheat, but the wine barrels have something against it and the Ondjaba is carried up and down for a long time and then disappears spicy and winey sweet at the end of the tongue ... The Ondjaba is completely okay for what it represents from my point of view and overflows my expectations. However, no complexity fireworks should be expected now. I find this an enrichment for every whisk (e) ybar to show the worldwide diversity. The Ondjaba also beats some German bottlings by lengths, which in my opinion goes back in terms of the good selection of casks as well as the climatic conditions and probably a different type of maturation ... In the end, I would be interested in which leather the lid was covered with. That could be deductions in the end and doesn't need it in my eyes ... I'm satisfied with the Ondjaba. Try the Snifter Premium and stand for 20 minutes before tasting it for the first time!

  23. sealgair scored this whisky 65 points Expert Junior

    Elephant dung is used for kilning - and that's exactly how the product tastes - dry, earthy, bitter and the desire for a second sip is difficult to keep within limits. But it is definitely a new experience.

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