Grain distilleries are something of a rarity in the Scottish Highlands, and Invergordon, overlooking the Cromarty Firth in Easter Ross, is the most northerly of them all. Its industrial setting reflects the town's long maritime history, having served as a naval base before becoming a centre for manufacturing in the latter half of the twentieth century.

Invergordon Distillers was established in 1959, with production commencing in 1961. The location offered convenient access to cereal crops, an established port, and the surrounding Highland whisky industry. Expansion followed swiftly, with additional continuous stills installed in 1963 and 1978. For a brief period, the site even accommodated its own malt distillery, Ben Wyvis, which operated from 1965 until 1977. Following a succession of ownership changes, Invergordon became part of Whyte & Mackay in 1993.

Production bears little resemblance to the traditional Highland malt distillery. Wheat and maize form the principal grains, with fermentation lasting approximately 70 hours before the wash passes through continuous Coffey stills. These towering columns produce spirit at around 94% ABV, considerably stronger than that obtained through pot distillation. Water is drawn from Loch Glass, while maturation in oak casks develops the softer vanilla, honeyed, and confectionery notes often associated with mature grain whisky.

With an annual capacity exceeding 35 million litres of pure alcohol, Invergordon supplies an enormous quantity of whisky for blending. Single grain releases are less common, although independent bottlers have offered examples matured for several decades, providing an opportunity to explore the character of this Highland grain whisky in its own right.