Overeem
Founded by Casey Overeem, one of Tasmania's pioneering whisky makers, this small-batch distillery produces highly sought-after single malt aged in sherry, port, and bourbon casks. The Overeem whiskies are characterized by their rich, full-bodied character -- the sherry cask expression in particular has drawn comparisons to top sherried Scotch malts. Now part of the Lark Distilling Co group, the brand maintains its distinct identity and small-production ethos. Casey Overeem was among the first wave of Tasmanian distillers inspired by Bill Lark's trailblazing work, and Overeem whiskies have won multiple gold medals at the World Whiskies Awards. Tasmania's cool maritime climate provides ideal slow-maturation conditions, producing complex single malts that punch well above their age.
In the hills above Hobart, where Tasmanian highland rainwater gathers its purity from ancient rocks and pristine air, Casey Overeem made a choice that would echo through the island's whisky renaissance. The year was 2007, and Tasmania's whisky revolution was still finding its voice—Bill Lark had lit the fuse, and now a handful of dreamers were following the spark.
Overeem understood what the island offered: a climate that breathed with the Southern Ocean's rhythms, slowing maturation to a patient crawl that coaxed complexity from every drop. Here, where cool maritime air wraps around copper and oak, time moves differently. Years compress into intensity. Youth becomes wisdom faster than anywhere else on earth.
The highland rainwater that feeds his stills carries Tasmania's story—filtered through wilderness, untouched by the industrial sprawl that marks other continents. It arrives at the distillery as pure as the vision that drives small-batch production, each drop destined for transformation in carefully chosen casks.
Sherry butts, port barrels, bourbon casks—Overeem's selections reveal a distiller's instinct for marriage and harmony. The wood speaks to Tasmania's climate in its own language, the island's temperature swings drawing spirit deep into oak, then breathing it back out, season after season. What emerges carries the fingerprint of place: rich, full-bodied expressions that have drawn comparisons to Scotland's finest sherried malts, yet remain unmistakably Tasmanian.
When Lark Distilling Co embraced the Overeem name, they preserved something essential—the small-production ethos that refuses to compromise character for volume. Gold medals at the World Whiskies Awards followed, recognition that Casey Overeem's instincts had been sound from that first decision in 2007.
In the stillhouse, where highland rainwater begins its transformation, you can feel Tasmania's whisky story still writing itself. Each batch carries the island's promise forward—that here, at the edge of the world, patience and purity create something extraordinary. The revolution continues, one carefully crafted drop at a time.
The Overeem house style
Across 2 expressions, the house leans dark fruit, sweet and spice.
Every bottling has its own flavour fingerprint — open any expression below to see its shape.
Derived from AI-assisted flavour profiles, still being refined.
How it's made
- Founded
- 2007
- Owner
- Overeem Whisky
- Status
- Active
- Water Source
- Tasmanian highland rainwater
- Stills
- 1
- Production Capacity
- 40,000 LPA
3 bottles in the library
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