i kilned, shredded, and stored all my bacca in large mason jars,
im getting midway on some of the jar's,
and i swear the taste is getting smoother, the further i get down in the jar,
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perhaps, if i could do a 4 month '' resting'' stage with the bacca left untouched in the jars, it would be a smoother smoke, than fresh outta the kiln.