There is an aging thread on Brothers of Briar in which a lot of discussion was around the dated concepts of aerobic and anaerobic aging, the outcome of which was to be continued, as no one seems to know if this is a viable distinction, and if so, in what way. No one can define controlled aging, or fermentation, and no one can measure its effect.
One gentleman did make what I feel is an ancillary point very similar to one made above; that is, once the smoker wants to smoke a tobacco that he deems to be sufficiently aged, he lets it breath for a few weeks by opening the container and exposing it to air for a few weeks. He compares it to letting a wine breathe.
One gentleman did make what I feel is an ancillary point very similar to one made above; that is, once the smoker wants to smoke a tobacco that he deems to be sufficiently aged, he lets it breath for a few weeks by opening the container and exposing it to air for a few weeks. He compares it to letting a wine breathe.