Toasted plantains and banana bread fresh out of the oven warm the palate as brown sugar soothes the tongue, leaving the mouth and throat with a gentle hug that beckons another sip of this malted barley, mildly spicy rye, and smooth corn with a cracked-walnut finish. It's dessert before dinner and may prompt alternation with a sharper spirit such as a rye before calling you back to its quiet embrace.