I think one "problem" with the Bruichladdich taste might be that it's so subtle. People may expect more of a hit in the face from an Islaywhisky and is thus taken aback somewhat.. well, what do I know?
You know plenty!
I think your comment is probably correct for Joe Public, but I believe everyone contributing to this discussion here is well versed in the concept of "lightly peated" Islay whisky.
Afterall, Bunnahabhain has been widely available for a long time, and we here all know that if a malt was made on Islay, it doesn't have to have a peat bonfire in the bottle.