There are two types of Flocculation and I think you are describing the first.
"Whilst filtered whisky is normally a clear, bright product, two forms of flocculation have occasionally been experienced in Scotch whiskies. The first form is known as 'reversible floc', and can form when whisky is stored for prolonged periods at very cold temperatures (as may be encountered in cold winter transit). The whisky develops a haze, which disappears when the liquid is warmed and shaken. The main congeners detected in reversible floc are the ethyl esters of long chain fatty acids and larger alkyl esters, both detectable by capillary column GC-MS. As whiskies are produced for distribution around the world to a wide range of climatic conditions, it has been found that reversible floc formation may be minimized by chill filtering whisky prior to bottling. This process reduces the concentrations of reversible floc-forming material, and has not effect on product character."
From Whisky:Technology, Production & Marketing, Inge Russell.
Irreversable-foc is the crystals you described and is due to a different reason.
Last edited by Lawrence
on Tue Jul 26, 2005 7:53 pm, edited 1 time in total.