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Buza's Jamestown 1612
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<blockquote data-quote="shortcircuit" data-source="post: 107443" data-attributes="member: 864"><p>Lol. I didn't mean for that to be a long, complicated question. I was just kinda curious how long you personally cellar your items. I have read some of the topics on aging and cellaring, although I don't think I have checked out the G.L. Pease article yet, and even have some items aging now. Just wanted to know if you have like some sort of average length of time to age your products, or if its more of a "This has been here a while and looks tasty."</p></blockquote><p></p>
[QUOTE="shortcircuit, post: 107443, member: 864"] Lol. I didn't mean for that to be a long, complicated question. I was just kinda curious how long you personally cellar your items. I have read some of the topics on aging and cellaring, although I don't think I have checked out the G.L. Pease article yet, and even have some items aging now. Just wanted to know if you have like some sort of average length of time to age your products, or if its more of a "This has been here a while and looks tasty." [/QUOTE]
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