Today brings a true whisky first: the chance to explore not one, but two Namibian whiskies – my first ever drams from this country, and both hailing from Ondjaba. These are not just ordinary new experiences, either. What makes these expressions quite so remarkable – or perhaps notorious – is the use of an ingredient that is well and truly out of the ordinary: local cereals smoked over burning elephant dung in place of the peat one finds in Scotland, for instance. That one detail alone ensures that Ondjaba promises to stand out, whether or not for the right reasons. Such a bold use of regional tradition could yield something either genuinely special or simply unforgettable in ways less anticipated. One thing is certain: the tasting of these two Ondjaba Namibian whiskies might not be easily forgotten.
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