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So I laying in bed last nite and this was going through my head.........(gives you insight into my head space). I was in Cuba in January in Santa Maria and the LCDH was closed for one of the days I was there for fumigation. I asked about it and wasn't given much info. Does anyone know how this works?

I can only imagine the chemicals being dusted on those tasty habanos. Does Rob fumigate stock or unnecessary. Does more fumigation affect the taste or other qualities, etc?

Curious like a cat.

JD

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