Tasting Notes

As you can imagine, with a whisky that has been aged this long, there are all kinds of wonderful scents, smells, and tastes to be enjoyed should you choose to pour yourself a wee dram of this little beauty.

We’re unsure of the ABV, but you can rest assured it’s going to be comfortably above 40% and will likely be round the 46 – 48% mark.

The whisky has a stunning, crystal clear golden honey colour that compliments the blacks, whites, and golds on the bottle’s label perfectly.

On the nose you’ll quickly learn that this is a peaty and earthy tipple, with a deceptive richness to it. After the peat, you’ll detect chocolate notes, lemon zest, and cooked fruits.

On the palate, sticky apple sauce shines through, coupled by woodsmoke, toasted oak, dried figs, rich leather, purple heather, candied marmalade and buttered teacakes.

The finish is ridiculously smooth, with hints of pear drops, honeyed figs, lavender, toasted oak, and a touch of toasted almonds.

About Invergordon

Invergordon began distilling in 1961. Traditionally Scottish grain producers were located in the Lowland region, where the variety of crops gave more diverse flavour profiles, and the market in England for grain neutral spirits for gin provided them with additional income. Invergordon broke the mould, capitalising on its nearby port, proximity to the malt distilleries of Glenmorangie and Dalmore, and an upturn in the Scotch market in the US. It was not long before it had moved into the blending business, opening the Ben Wyvis and Tamnavulin distilleries a few years later. Invergordon Distillers were acquired by Whyte & Mackay in 1993, and the distillery remains part of that portfolio today.