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Not quite the classic brilliance of a Bobby Burns, but very pleasant nonetheless. A good combination of ingredients. As Simon S suggests, judicious selection of ingredients could really make this.

The choice of nocino looks crucial here to us. We went with Noix de la Saint Jean. Being wine-based, it adds little sweetness to what, otherwise (we imagine), might become a bit cloying.

Not a top tier drink for me but definitely a suitable way to use the bottle of single malt that you got given for Christmas that isn’t quite nice enough to enjoy on its own.

Smoky and nutty - very creative. I used Dimple Pinch 15 yo blended, and I got a nice, measured amount of smoke balanced with the nuttiness of the Nux. Benedictine spices add a lot of depth to flavor after the initial taste (and I expect so does the Ango). That said, it began to remind me of smoked gouda cheese - which I like! - but once I had the mental image of drinking extract of smoke gouda I had a hard time with the cocktail. Sorry.

Deep intense flavours: bitter, medicinal, robust, sweet. Almost like Franca Branca. I would be careful who I recommend this cocktail too.

Agree with others about the other ingredients getting lost, except for the Angostura. Holy moley, 3 dashes is way to much. It’s just bitter, and not pleasantly so. (Not that I generally find bitter to be a pleasant taste) Between the peat and the Angostura that’s all you can taste. Definitely needs some tweaking.

I don't know if the type of Scotch I used was at fault (kind of doubt it, it was Highland Park Magnus, which is fairly mild), but I felt the other ingredients were a bit lost. May try again either with a milder Scotch (Glenmorangie?) or a slight increase in both Benedictine and walnut liqueur.

Perfect evening cocktail. Very, very well balanced with a burst of flavours. None of the ingredients are lost, but none overpower. On my favourites.