Invergordon is a grain distillery, the only one, I believe, that’s not located in the Lowlands. It’s located quite far north, actually, up in the vicinity of Glenmorangie. The distillery’s other claim to distinction is that the short-lived Ben Wyvis malt distillery was built inside its grounds. It’s owned by Whyte & Mackay, producing largely, I assume, for their blends (and their production capacity is very high indeed). I’ve not had any of their whisky previously and, indeed, I have had very little single grain whisky from any distillery. So, I have very little frame of reference for this. This should make my opinion of this whisky that much more useful to you (probably a moot point anyway as I don’t think this is still available).
Invergordon 39, 1973 (42%; Malts of Scotland, bourbon hogshead 12063; from a purchased sample)
Nose: Very mild, almost not there: faint cereal sweetness, light toasted oak, maybe some straw. Gains a little more intensity with time but this is very mild-mannered indeed. With a couple of drops of water there’s a hint of citrus, a hint of raspberry.
Palate: All that stuff from the nose but more of it along with some caramel corn and a faint hint of coffee cream. With more time the toasted oak becomes a touch sawdusty and there’s a grassy bitterness as well. Can water do anything interesting for it? Well, there’s some citrus here too now and the oak gets pushed back.
Finish: Medium. The oak gains some intensity and some spice and then a menthol coolness intermingled with slightly bitter notes of oak. Spicier with water and fruitier.
Comments: Not much to complain about and a pleasant drinker. Nothing to recommend it highly either, however. Maybe if the strength hadn’t dropped so much it would have been more interesting, i.e. at a younger age.
Rating: 80 points. (Pulled up by water.)