Established in 1819 by the Marquess of Stafford, the distillery initially bore the name "Clynelish" until the opening of the Clynelish Distillery. However, in 1968, the appellation of the original Clynelish was altered to "Brora." Post-1973, most of the whisky produced as Brora embraced a lightly peated Highland style. Brora's whiskies are renowned for their profound oiliness and smokiness, showcasing a spectrum that ranges from a mere exhalation of peat to more intense expressions. The distinctive waxy, oily, and marine/mineral characteristics associated with Clynelish are always present, magnified in intensity, and complemented by heightened lemon acidity.