I know Caol Ila does peated and unpeated runs and it takes some 'flushing out' to switch from one to another. The stillrooms are the same but the stills themselves are not so Clynelish and Caol Ila would not produce the same whisky even if they used the same malt.
Perhaps this is a recent development that has changed in the last 10 years? I haven't tasted any Clynelish younger than 12 years, so it could be possible.
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.
Water is used during
1) Steeping the green barley
3) Reducing at cask-filling stage.
I seem to recall reading an article on this in a copy of Whisky Mag a year or so ago. I'll check out the article tonight and get back to you, because something is telling me I'm missing a few extra steps above.
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