Peaty, Caol Ila? I didn't think the this distillery used peated malt at all. Our whisky appreciation society was there last september and I'm sure this is the case. Of course there is some peatiness induced by the water, but its my experience that the peat smoke in the malting is the critical factor for peaty flavour in the whisky. Anyone care to comment? By the way the Caol Ila distillery is very modern and resembles a modern factory, so wasn't much to my liking, but what a location looking out to the Paps of Jura, stunning!. The vast bulk of the production goes to blends. Our visit was also interesting for the fact that the chap who showed us round and described the product so well was teetotal so had never tasted whisky at all