You may be right. Unfortunately, that time factor is such that you or I may never be around to see it.
I'd forgotten about that, and it's a good point. Something tells me that the right mix of "stuff" in the barrel would do the trick, but it's just a WAG. It may be that the initial "infection" before it ever makes it to the barrels plays a very large role in the flavor profile. And that is obviously something that one cannot duplicate outside a particular region. But, of course, another region's natural microflora may produce an equally enjoyable - although altogether different - result.
-Steve