Castello was always a workshop, not a factory. I doubt it processes briar today, if it ever did. Large companies like Butz Choquin or Chacom in Saint Claude, Fatelli Rossi, or Savinelli in Italy must have had sectors dedicated to processing briar. But most artisans buy the briar ready, and Castello may leave it sitting for 10 years. Another thing to keep in mind is that drying depends on the climate where it's being dried. I suppose the briar is processed in Andalusia, where there are places that have more than 300 days of sunshine a year, and it will dry faster. From all accounts, you should take into account the entire briar processing, like the distillation of whisky. Everything that makes a whisky better or worse happens before it's bottled. Once bottled, it won't improve with age.