Since a new batch of Sucaba is hitting stores now, this is probably a good time to ask: what are people's thoughts on aging Sucaba? It seems most of the past threads discussing this were from around 2012 and were comparing Sucaba to aged Abacus. Many of those old posts speculated that Abacus and Sucaba weren't the same recipe, so it might not have been an apples-to-apples comparison. So, now that we've had a few years' vintages to try, how does this one develop over time? Cheers! Note--To head off some comments in advance, I've had multiple vintages of Sucaba before, all fresh, and had mixed thoughts, likely due to batch variation. I got several bottles this year, and I plan on having at least one of them fresh. Just trying to get some thoughts on whether/how long to let the others sit.