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Pierce a hollow channel and pour liquor deep into the living bamboo stalk. Then, a chopstick is driven inside and cleanly snapped, while warm wax is dripped to lock it tight. Over the coming months, the spirit rests in the bamboo, slowly absorbing rich earthy notes. When harvest arrives, that section is sliced free and sold as a rustic bottle. Curious drinkers smash the cap with a hammer before savoring the infused drink within.