Very awesome stuff! And hey, as long as you have good root stock, that's half the challenge right there. Especially if it's surviving the winter, that's likely enough to carry the C. baccatum I would expect.

Nice that you have the chocolate habanero with good flavor. I've always been partial to the orange stage of a scotch bonnet or habanero, but I can see a good deep brown pepper going just the right way. I'm jealous of the opportunity you have with spring upon you!

Good luck to you!