Hey, when you talked about the 'deeper, smoother heat,' it reminded me of something I read in a fermentation blog. They said that over time, the sharp heat really does mellow out, but your mileage may vary based on the pepper types. In my experience, using a mix of habaneros and jalapenos, the fruitiness from the habs got stronger after a month, while the garlic kind of faded into the background. I also heard that the acidity build-up can help break down some of the harsher parts, which might explain the smoother finish. Honestly, it's a bit of a gamble every time, but that's part of the fun, right?