- Whiskybase ID
- Single Grain
- Distillery Bottling
- Oak Barrels
- 46.0 % Vol.
- 700 ml
- Added on
- 11 dec 2020 5:29 pm by Theli
21 × in wishlist
51 × member ratings
113 × in collection
Whisky Reviews for Ondjaba The Namibian Whiskey
10 users have left a review for this whisky and scored it an average of 78.51 points
- 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!
- 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.
- Color: Chestnuts
Quite enjoyable, smooth and pleasant.
Sweet and grainy (weet-bix) with notes of raisins and chakalaka.
Smooth mouthfeel. Slightly sweet (red wine) and spicy (cumin, caraway seeds) with chestnuts when swallowed.
Medium long with notes of oak and sandalwood. Dry and earthy aftertaste.
- 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.
- Very young with red wine influence.
- Whiskey smoked with elephant dung, so it wasn't here yet. He remembers Flóki, a whiskey from Iceland smoked with sheep dung.
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)
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.
- 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.
- 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.
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.
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.
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.
- A freak whiskey, aromatic chaos, nothing goes together. Objectively not a pleasure, but somehow exciting. Everything for science.
Immediately grassy, bitter, burnt green cuttings, in the background indefinable sweetness, almost unpleasant. Far from tasty.
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.
That also pulls into the finish. Ashtray, dry, sweet, musty, sweet, young, immature, and unfortunately the aftertaste doesn't go away.
- An experience that you don't necessarily have to repeat. Various notes that I've never had in a whiskey ;-)
Metallic, dates, figs, candied dried fruits, tobacco with subtle grass notes.
Tobacco, fig ... there is another dominant note that I have never had in a whiskey and simply cannot assign.
Tobacco stays here, too, dates, wholemeal toast.
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