NAMGIN 45%vol


DANDY 38%vol

MATISA 40%vol

GRANATE 40%vol

NAPPA 40%vol

Winemaker and Distiller Michael Weder

In 2007, when the oldest wine farm in Namibia, the KRISTALL KELLEREI near Omaruru in the heart of the Erongo Mountains, was up for sale, Michael Weder and his wife decided to take up the challenge to cultivate white and red wine vines under the special conditions of the desert climate with 330 days of sunshine and sandy soils.

After twelve years of experience, the result can be savoured in the uniqueness of the wines. The production of dry white wine from the French Colombard grape variety, which leaves every wine connoisseur surprised by the exceptionally high alcohol content of 14,7-17% vol, is currently the focus.

French Colombard | Tinta Barocca

However, Michael Weder’s true passion lies in the creation of fine spirits from the fruit varieties cultivated in Namibia, like the date, pomegranate, prickly-pear and the endemic Kavango Orange. Each of these specialities from Namibia have become an insider tip for connoisseurs and collectors on the European market. The awards received in recent years, like at the DESTILLATA in Vienna (2011) for the NAPPA, the Namibian Grappa matured on oak and the prickly-pear fine spirit MATISA, were amongst the first appreciations of his pioneering achievement. In 2018, the NAMGIN with Namibian devil’s claw won the silver medal among 2200 participating fine spirits at the WORLD SPIRITS COMPETITION in San Francisco. 

NAMGIN Teufelskralle | NAMGLINT

Best Of Our Works

NAMGIN  Devils Claw being awarded  a Silver medal in a group of 2,200 spirits, the largest  number of entries in the competitions 18-year history – with highly discerning judges. 

What does it mean to medal?
According to the SFWSC: products awarded a Silver medal are outstanding in their category.

They show refinement, finesse, and complexity. They are among the best examples of their particular category. 

NamGin  will  be featured in the August 2018 issue of The Tasting Panel Magazine in California – USA


MATISA – Elderflower an apple Collins

50ml Matisa spirit

100ml fresh pressed apple juice

25ml Lavender syrup (MONIN)

2 squeezed lime wedges

Shake and strain all ingredients into a tall glass

over ice and charge with soda water

Garnish with an apple fan (halve an apple,

thinly slice 3 pieces and fan them out)





50ml Date spirit

50ml cabernet sauvignon wine

25ml Antica formula (Rosso Vermouth)

2 dashes angostura bitters

50ml cranberry juice

12.5ml Organic sugar syrup

Kahlua soaked wood chips (placed on a board and flamed to create smoke, extinguish by placing the glass over the burning chips, the smoke will add a subtle flavour to the drink)

Shake and strain the ingredients and pour over crushed ice into a tumbler/whiskey glass

Garnish with a dark cocoa chocolate piece