The Original Islay Rum (Peat Spiced)

I don't often drink rum, so I might not do this justice, but I have the bottle, it's from Scotland, and it's interesting, so here's my take. The body is surprisingly thick in the glass for 40% ABV, and a swirl leaves a nice coating that settles back down in about a minute with a few wisps remaining for several minutes longer. The aroma is reminiscent of an old candy shop, with anise being the initial and dominant scent. Digging deeper reveals cinnamon and horehound hard candies, and the anise transforms into sweet Good & Plenty licorice. The palate is thicker than anticipated given the (presumed) lack of aging and the low ABV, with only the slightest hint of warmth. And it is sweet. Almost like a liqueur. The anise from the aroma is now a sweetened black licorice, mingling with flavors of sharp, spicy fennel seeds, ginger root, and Angostura bitters. Imagine Benedictine, but half as sweet, half as thick, with more licorice. The finish is a large dollop of blackstrap molasses that starts almost smoky but abruptly becomes ashy, tannic, and unpleasantly bitter. I'm not sure of all the components (the marketing description mentions orange, ginger, cacao nibs, and secret spices smoked over Islay peat), but it is undeniably spicy. Almost jarringly so. You'd never mistake this for Pilar sherry cask or Appleton Estate 18, and I'm definitely fooling myself by drinking this neat from a Glencairn. That said, as a spiced rum, it performs as expected, with a little extra flair. Thanks to the Islay influence!