To celebrate the launch of Overeem Floc Shots Batch 4, Jane Overeem of Overeem Distillery, Tasmania explains what is Flocculation.

When Overeem Single Malt Whisky is diluted with pure Tasmanian water for bottling, naturally occurring compounds fall out of the solution causing the whisky to appear cloudy - a settling process called 'flocculation'. This process can take up to 12 weeks, as the distillers gradually draw spirit from the top of the settling vats, they leave a build-up of floc at the bottom of the vessels which contain lovely oils and fats. The Overeem's have always fondly referred to this remaining concentration of whisky as 'FLOC SHOTS'. The drinking experience this raw product delivers is a whisky that is viscous, creamy, full of texture and flavour (and floc!).

Needless to say, this whisky is hazy, raw, unflocked and unfiltered, so don't be alarmed if it arrives and you can't even see through it! But it IS delicious! Thick, oily, mouthcoating, chewy, lightly sweet, very balanced and has a nice long finish. For us, some of the standout flavours were old English toffee, caramel and a hint of ginger.

Be sure to shake it!

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