We took half of the batch of ISO Parkin spiced imperial stout we brewed with Keenan from Sprawl Kitchen, based on his parkin cake receipe, and rested it in freshly emptied Jamaican rum barrels for 8 months. The resulting beer is a super smooth imperial stout with warmth from the rum; the spices have combined with the oak of the barrels to give a smooth and heady, well-balanced jet black stout with hints of black pepper, ginger and cinnamon.