Actually a 1.025 FG doesn't sound too bad for an RIS. Thats a lot of bourbon, but I bet it will be good after the flavors meld. For reference I had a buddies RIS that was 1.105 and 1.030 and it was delicious. This was after nearly 9 months in secondary also.
I made a 1.102 OG RIS in April that finished in primary and secondary at 1.027 (a tad high for my taste). I added an actively fermenting starter late in the summer (Bells yeast) and it dropped all the way to 1.011! So I ended up with an RIS that's over 12% after bottle priming, sheesh. Tastes pretty good, but still a little rough around the edges at 6.5 months from brew date. It should be grand by next fall/winter and I will try to forget about it till then.
Primary #1: Umlaut my Kölsch VII #2: Empty
Secondary #1: Empty #2: Empty #3: Cab MerMarqeNac Wine
Kegged: Mugged a Monk Paters
Bottles: Dark Belgian Strong, Black Raspberry Rhubarb wine, RIS, Carmel Apple Cider, Big 50 Barleywine, Framboise Lambic, Barolo Wine, Berry Rhubarb Wine, Black Currant wine
On Deck: BGSA