It all got to do with the water. When the waterlevels are high after lots of rain the sediment is more present and the water will take more of it's 'taste' into the whisky.
I have had peated Clynelish which I liked, but although being the sister of Brora there was no real 'family' recognition. It all depends on the type of wood used. I am trying a 14 yr old Clynelish (Chieftains), 46%, which has been on a South African Sherry, almost Oloroso....Very nice...but not peat at all.They sherry would have taken it away.
If you want to try a good Brora try to get a DL Platinum Brora 34yr, by far my favorite Brora.