Brewed this up about 6 weeks ago, and ran a parti-gyle off the grist. The RIS tasted excellent when transfered to secondary last week, like the best expresso I've ever had, but beer. Can't wait for the winter when I'll be drinking this. I'm going to add some bourbon-soaked oak chips about a month or two before bottling.
The parti-gyle has also proven to be a very good beer! I ran off a full 5 gallon batch, which required about 1.5 lbs. of DME to get up to about 1.045 OG. Then I used all Willamette in the boil and also dry hopped with 1 oz. of Willamette. The result is a very light and dry black ale with good toasted notes and a subtle earthy/floral hop aroma. I wouldn't quite call it a stout, and even calling it a dry porter might be a stretch. Had I hopped it more agressively, it would have made a good Black IPA or with the proper lager treatment, even a decent Schwarzbier. Either way, it's a very summer friendly dark beer, so the timing works out nicely.