Thoroughly clean the glass bottle with hot water and soap, rinse completely, and let it air dry.

In a small dry skillet over medium heat, toast the cinnamon sticks, cloves, star anise, nutmeg, and allspice berries for about 2 minutes until fragrant.

Add the toasted spices, tree bark pieces, dried oregano, sliced fresh ginger, and crushed garlic cloves to the clean glass bottle.

Pour 750 milliliters of dark rum over the dry ingredients in the bottle.

Add 1 cup of raw honey on top of the rum, then stir gently with a wooden spoon to begin dissolving the honey.

Seal the bottle tightly and store it in a cool, dark place away from direct sunlight.

Shake the bottle gently every few days for the first week, then once a week, allowing the mixture to infuse for 3 to 4 weeks.

After 3 to 4 weeks, strain the infusion through a cheesecloth or fine mesh strainer into a clean container, discarding all solids.

Transfer the strained mamajuana into smaller glass bottles, label with the infusion date, seal, and store at room temperature in a cool, dark cabinet.